Food is the sustenance of life. But while we understand that a
secure supply of food has been affected by many factors over the
course of history, we do not often allow ourselves to entertain the
idea that a lack of adequate food worldwide is a very real and
dangerous possibility. While soil degradation, water distribution,
climate change, population growth, and environmental issues are of
serious concern, the ultimate expectation is that humankind will
survive and even prevail simply because it always has, through
human ingenuity and continued advances in science and
technology.
Adequate Food for All: Culture, Science, and Technology of Food
in the 21st Century looks at those factors threatening to
compromise food production and distribution. It examines the myriad
influences on food security today as well as the human responses to
them. Taking an interdisciplinary approach that involves authors of
diverse expertise, this volume -
- Discusses our evolving understanding of what is critical to
good nutrition and health
- Examines the role of religion and faith in food choices, as
well as the influence of culture and customs
- Explores issues of obesity and related diseases as well as
diseases of nutrient deficiencies
- Describes the most dangerous threats to sustainable food
production
- Lays out viable solutions through conservation, technology, and
cultural adaptation
Ultimately, this volume challenges readers to garner a deeper
understanding needed to develop solutions that truly change the
future rather than postpone the inevitable. Recognition of food as
a universal need of people everywhere may be a point of union for
the human spirit. The future holds opportunities and imperatives
that must be faced, perhaps none more important than how we come
together to keep the world fed. Adequate Food for All: Culture,
Science, and Technology of Food in the 21st Century covers many of
the issues involved in meeting this goal.
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