Contents
Chapter 1
Introduction
References
Chapter 2
From Hominins to Homo sapiens
2.1 “The Origin of the Species”
2.2 From Early Hominins to Homo sapiens
2.3 Homo-sapiens/Hunter-gatherers Evolving
2.4 Life as Hunter-gatherers
2.5 Evolving Human Instincts and Food
References
Chapter 3
The 1st Agricultural (Neolithic) Revolution
3.1 Learning to Farm or Developing Religion?
3.2 School Fees of Agricultural Development
3.2.1 Physical Changes
3.2.2 Sociology
3.3 Developing New Food and Taste Profiles
References
Chapter 4
Ceres, the Goddess of Grain and Agriculture
4.1 Grain Milling
References
Chapter 5
“Give Us, This Day, Our Daily Bread"
References
Chapter 6
Regional Food Develops
References
Chapter 7
A Cornucopia of New World Food
7.1 The Columbian Exchange
7.2 Developing a Sweet Tooth
7.2.1 Sugar
7.2.2 Chocolate
7.3 Preserves and Condiments
References
Chapter 8
The 20th Century: Industrialised Agriculture
8.1 Farming
8.2 Crops
8.3 Livestock
References
Chapter 9
The 20th Century and the Business of Food Production
9.1 Food Production as “One of the Modern Arts”!
9.2 As Advertised: Taste, Price and Convenience (HFSS)
9.3 From a Nation of Shopkeepers to “Every Little Helps”
References
Chapter 10
20th-century Food Advice
10.1 Regulating the Industry
10.2 Controlling CHD, Saturated Fat or Sugar?
10.3 “The Times They are a Changing”
References
Chapter 11
The 21st Century: Diet Food, Profitability, and Environmental Concerns
11.1 Diet Food
11.2 Profitability and a Changing Market
11.3 Environmental and Sustainability concerns
References
Chapter 12
Food and Us: Our Unique DNA and Physical Makeup
12.1 Genotypes and Phenotypes
12.2 Our Microbiome
12.3 Our Food and Other Animals
References
Chapter 13
Divining Food Energy and Nutritional Intake
13.1 Processed Foods and Additives
13.2 From Steam Engines to Bomb Calorimeters and Food Energy Labels
13.3 Why NOVA?
13.3.1 Group 1: Unprocessed and Minimally Processed Foods
13.3.2 Group 2: Processed Culinary Ingredients
13.3.3 Group 3: Processed Foods
13.3.4 Group 4: Ultra-processed Foods
13.4 Dopamine: The Pathway to Pleasure
References
Chapter 14
Rethinking Our Food System's Status Quo
14.1 Food Supply, Money and Profit
14.2 Our Animal-sourced Meat Dilemma
14.3 Our Nomenclature: Homo sapiens, and Obesity
References
Chapter 15
The 20th Century and the Business of Food Production
15.1 Costing the Change Required
15.2 Breaking the “Junk” Food Cycle
15.3 Supporting a Food System for a New Generation: Generation A (Alpha)
15.4 Scaling Up More Sustainable Technology and Innovation
References
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