MARC details
| 000 -LEADER |
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| fixed length control field |
02456ctm a2200277Ii 4500 |
| 001 - CONTROL NUMBER |
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| control field |
sky291554336 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
SKY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190806125219.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
170417t20182018enka b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781472941435 |
| Qualifying information |
(hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1472941438 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
YDX |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
YDX |
| Modifying agency |
OCO |
| -- |
JQW |
| -- |
MLN |
| -- |
SKYRV |
| -- |
MiTN |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP370 |
| Item number |
.T467 2018 |
| 092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC) |
|---|
| Classification number |
641.308 Temple |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Temple, Nicola, |
| 245 10 - TITLE STATEMENT |
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| Title |
Best before : |
| Remainder of title |
the evolution and future of processed food / |
| Statement of responsibility, etc. |
Nicola Temple. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
London, UK ; |
| -- |
New York : |
| Name of publisher, distributor, etc. |
Bloomsbury Sigma, |
| Date of publication, distribution, etc. |
c2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
272 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
23 cm. |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Bloomsbury sigma series. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references (pages 255-264) and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Have we tinkered too much? -- Maturity doesn't necessarily come with age -- Breaking bread -- Ripe for the picking -- Processed protein -- No added sugar -- The convenience conundrum -- Really really small stuff -- The future of food processing. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Long before there was the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, our ancestors survived periods of famine by changing the very nature of their food. This ability to process food has undoubtedly made us one of the most successful species on the planet, but have we gone too far? Through manipulating chemical reactions and organisms, scientists have unlocked all kinds of methods of to improve food longevity and increase supply, from apples that stay fresh for weeks to cheese that is matured over days rather than months. And more obscure types of food processing, such as growing steaks in a test-tube and 3D-printed pizzas, seem to have come straight from the pages of a science-fiction novel. These developments are keeping up with the changing needs of the demanding consumer, but we only tend notice them when the latest scaremongering headline hits the news. Best Before puts processed food into perspective. It explores how processing methods have evolved in many of the foods that we love in response to big business, consumer demand, health concerns, innovation, political will, waste and even war. Best Before arms readers with the information they need to be rational consumers, capable of making informed decisions about their food."--Cover page [2]. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Processed foods. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food additives. |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Bloomsbury sigma series. |