Food revolutions : how science changed the way we eat, 1700-present

dc.contributor.author	Gruen, Ingolf	eng
dc.date.issued	2012-03	eng
dc.description	PowerPoint slide presentation.	eng
dc.description.abstract	This lecture by Ingolf Gruen shows how innovations in food science, the availability of seasonings, and other inventions have changed they way we eat from 1700 to the present.	eng
dc.identifier.uri	http://hdl.handle.net/10355/13359	eng
dc.language	English	eng
dc.relation.ispartof	Libraries lectures (MU)	eng
dc.relation.ispartofcommunity	University of Missouri-Columbia. Libraries	eng
dc.subject	improved preservation	eng
dc.subject	refrigeration	eng
dc.subject	food science	eng
dc.subject	food and civilization	eng
dc.subject.lcsh	Food -- Analysis	eng
dc.subject.lcsh	Food industry and trade	eng
dc.subject.lcsh	Food -- Microbiology	eng
dc.title	Food revolutions : how science changed the way we eat, 1700-present	eng
dc.type	Presentation	eng

Exhibit opening lectures (MU)
This collection contains lectures given at MU Libraries exhibit openings.