Cover image for The future of food
The future of food
Ford, Brian J. (Brian John), 1939-
Publication Information:
London : Thames & Hudson, [2000]

Physical Description:
120 pages ; 22 cm.
Format :


Call Number
Material Type
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RA601 .F65 2000 Adult Non-Fiction Central Closed Stacks

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This study aims to cut through the current hysteria, myths and half-truths about healthy eating and food-borne diseases. Ford discusses the role of organic farming; gives insights into the necessary nutrients at different stages of our lives; and examines food allergies and intolerances.

Author Notes

Brian J. Ford is Chairman of the History Network at the Institute of Biology, a Fellow of Cardiff University and a Fellow at the Open University Business School

Reviews 1

Choice Review

As a microbiologist interested in food and food-borne diseases, Ford (Cardiff Univ., UK) informs about different approaches to food production and processing. He has previously written a number of popular science books. Much of what we eat is the product of technology, and processed foods are somewhat unnatural. Ford provides good information about the effects of food on human health and speculates on the design of future foods. These foods ideally should contain the appropriate nutrients and be designed to have a strong appeal for the consumer. Even though we can now produce sufficient to feed the world, there are many people who go hungry. He proposes that there should be a freeing of the international exchange of food to prevent famine in the future. This is a readable book, although some of the predictions about the future may be a little hard to swallow. General readers; lower-division undergraduates. P. M. Bradley; Worcester State College

Table of Contents

Introductionp. 7
Chapter 1 What Do We Eat?p. 8
Chapter 2 Healthy Eatingp. 23
Chapter 3 Food and Culturep. 38
Chapter 4 Food Diseases of the Futurep. 51
Chapter 5 The Genetic Engineer: Saint or Sinner?p. 64
Chapter 6 Can the Future Feed the World?p. 79
Chapter 7 New Ideas for a New Millenniump. 93
Chapter 8 New Foodsp. 103
Select Bibliography and Sourcesp. 117
Indexp. 118