Not On the Label (häftad)
Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
400
Utgivningsdatum
2013-10-31
Förlag
Penguin Books Ltd
Dimensioner
193 x 126 x 25 mm
Vikt
284 g
ISBN
9780241967829
Not On the Label (häftad)

Not On the Label

What Really Goes into the Food on Your Plate

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Häftad Engelska, 2013-10-31
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Felicity Lawrence's Sunday Times bestseller Not on the Label, updated with extraordinary new material on the horsemeat scandal In 2004 Felicity Lawrence published her ground-breaking book, Not on the Label, where, in a series of undercover investigations she provided a shocking account of what really goes into the food we eat. She discovered why beef waste ends up in chicken, why a single lettuce might be sprayed six times with chemicals before it ends up in our salad, why bread is full of water. And she showed how obesity, the appalling conditions of migrant workers, ravaged fields in Europe and the supermarket on our high street are all intimately connected. Her discoveries would change the way we thought about the UK food industry for ever. And, when the horsemeat scandal hit the headlines in 2013, her book seemed extraordinarily prescient once again. Now, in this new edition of her seminal work, Felicity Lawrence delves deeply into that scandal and uncovers how the great British public ended up eating horses. 'A brave examination of the calamities caused by a policy laughingly called one of 'cheap food'' Jeremy Paxman, Observer 'Book of the Year' 'Challenges each and every one of us to think again about what we buy and eat. It's almost like uncovering a secret state within the state' Andrew Marr, BBC Radio 4's Start The Week 'A thorough, complex and shocking insight into the food we eat in the twenty-first century . . . Perhaps this should be sold as the most effective diet book ever written' Daily Mail Felicity Lawrence is an award-winning journalist and editor who has been writing on food-related issues for over twenty years. She lives in London.
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Fler böcker av Felicity Lawrence

  • Eat Your Heart Out

    Felicity Lawrence

    Why is it... That almost all the processed foods we eat contain the same handful of ingredients?That these handful of ingredients are produced by only a handful of multi-nationals? That some cereals contain more salt per serving than a packet of c...

Recensioner i media

Superb. In this re-issued book she has added a brilliant section on the horsemeat scandal * Evening Standard * Superb, chilling, excellent. There are not many books that make you radically reconsider everyday choices. The facts simply stagger * Scotland on Sunday * A blistering expose of the global food industry, focusing on the role supermarkets play in deciding what we eat and how it gets to us. This is a great book that anyone who eats should read. It is also a fantastic diet aid - you may never eat again! * Bookmunch * Felicity Lawrence's horrifying account of how the food we eat is produced doesn't make for a good night's sleep but is compulsively readable. It is the sort of book that changes attitudes -- Peter Parker * Evening Standard * A devastating analysis of the food business * Sunday Telegraph * A stark, challenging and compelling book * Sunday Times * Her expose of the costs of our year-round food cornucopia leaves no packet unscanned, and very few undamned * Independent * I can't remember when a book made me more angry. Lawrence's book should be compulsory reading . . . Nothing is what it says on the packet -- Allison Pearson * Evening Standard * A thorough, complex and shocking insight into the food we eat in the twenty-first century . . . Perhaps this should be sold as the most effective diet book ever written * Daily Mail * Challenges each and every one of us to think again about what we buy and eat. It's almost like uncovering a secret state within the state -- Andrew Marr * BBC Radio 4's Start the Week * A brave examination of the calamities caused by a policy laughingly called one of 'cheap food' -- Jeremy Paxman * Observer, Book of the Year *

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Övrig information

Felicity Lawrence is an award-winning journalist and editor who has been writing on food-related issues for over twenty years. She lives in London.