The Story of Our Food


Overall, it was a quite interesting read about the foods that we Indians eat today, and how those come into existence and widespread use.

Is Our Food Becoming Less Nutritious?

Feb 24, Marcy rated it liked it. This book is merely a taste of what could be done in a book about the history of Indian food. It left me wanting so much more.

The Story Of Our Food

It was fascinating to see how various foods entered the subcontinent and became incorporated into the diet. Achaya relies upon travelogues of people from the Arab world, China, and Europe to show how food was grown, cooked, and eaten across the country. It's a wonderful littl This book is merely a taste of what could be done in a book about the history of Indian food. It's a wonderful little read, but I do hope some does something similar with more depth soon.

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Dec 21, T. This is a little gem of a book on the history and geography of Indian food. It is simple and engaging, with fascinating nuggets of information, distilled from the author's research and more detailed works such as his Indian food: As he says in the opening sentence, "Behind any of the foods that we eat every day, lies history and geography, botany and genetics, processing technology and high romance. Jan 28, Thaths rated it liked it Shelves: The book was a little too short. But had some good insights as to how food evolved in India.

Rajat Ubhaykar rated it really liked it Apr 25, Purnima rated it really liked it Feb 07, Shailendra Modi rated it it was amazing Jun 21, Farida Ahmed rated it liked it Jan 28, Revanth Ukkalam rated it really liked it Jun 02, Sid rated it really liked it Feb 01, Ferruccio rated it liked it Jan 02, Shirin Mehrotra rated it did not like it Oct 20, Kay rated it really liked it Dec 02, Jbondandrews marked it as to-read Jan 20, But scientists say that the impacts of climate change—higher temperatures, extreme weather, drought, increasing levels of carbon dioxide and sea level rise—threaten to decrease the quantity and jeopardize the quality of our food supplies.

Another new study found that U. But climate change will not only affect crops—it will also impact meat production, fisheries and other fundamental aspects of our food supply. However, climate change is altering rainfall patterns around the world. When temperatures rise, the warmer air holds more moisture and can make precipitation more intense. Extreme precipitation events, which are becoming more common, can directly damage crops, resulting in decreased yields.

Crops submerged in Malawi. Flooding resulting from the growing intensity of tropical storms and sea level rise is also likely to increase with climate change, and can drown crops. Because floodwaters can transport sewage, manure or pollutants from roads, farms and lawns, more pathogens and toxins could find their way into our food. Hotter weather will lead to faster evaporation, resulting in more droughts and water shortages—so there will be less water for irrigation just when it is needed most. This is happening in major food producing regions such as the U.

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Climate projections show that droughts will become more common in much of the U. In other parts of the world, drought and water shortages are expected to affect the production of rice, which is a staple food for more than half of the people on Earth. During severe drought years, rainfed rice yields have decreased 17 to 40 percent. In South and Southeast Asia, 23 million hectares of rainfed rice production areas are already subject to water scarcity, and recurring drought affects almost 80 percent of the rainfed rice growing areas of Africa.

Extreme weather, including heavy storms and drought, can also disrupt food transport. Unless food is stored properly, this could increase the risk of spoilage and contamination and result in more food-borne illness.

A severe summer drought in reduced shipping traffic on the Mississippi River, a major route for transporting crops from the Midwest. The decrease in barge traffic resulted in significant food and economic losses.

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Flooding which followed in the spring caused additional delays in food transport. Global warming may benefit certain crops, such as potatoes in Northern Europe and rice in West Africa, and enable some farmers to grow new crops that only thrive in warmer areas today.

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In other cases, climate change could make it impossible for farmers to raise their traditional crops; ideal growing conditions may shift to higher latitudes, where the terrain or soil may not be as fertile, resulting in less land available for productive agriculture. Texas corn crop withers in the heat. According to a National Academy of Sciences report , for every degree Celsius that the global thermostat rises, there will be a 5 to 15 percent decrease in overall crop production. Heat waves, which are expected to become more frequent, make livestock less fertile and more vulnerable to disease.

Dairy cows are especially sensitive to heat, so milk production could decline. Parasites and diseases that target livestock thrive in warm, moist conditions. This could result in livestock farmers treating parasites and animal diseases by using more chemicals and veterinary medicines, which might then enter the food chain.

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Climate change will also enable weeds, pests and fungi to expand their range and numbers. In addition, earlier springs and milder winters will allow more of these pests and weeds to survive for a longer time. For example, new virulent mutant strains of wheat rust, a fungal infection that had not been seen for over 50 years, have spread from Africa to Asia, the Middle East and Europe, devastating crops. Because plants use carbon dioxide to make their food, more CO2 in the atmosphere can enhance crop yields in some areas if other conditions—nutrient amounts, soil moisture and water availability—are right.

But the beneficial effects of rising carbon dioxide levels on plant growth can be offset by extreme weather, drought or heat stress. By helping schools grow their own gardens, Green Thumbs brings good food to children and adults alike, empowering them to participate in food production, and bringing biodiversity back into our food system.

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Your email address will not be published. Moreover, the concentrations of important elements—such as iron, zinc, calcium, magnesium, copper, sulfur, phosphorus and nitrogen—are expected to decrease with more CO2 in the atmosphere. Sid rated it really liked it Feb 01, Overall, it was a quite interesting read about the foods that we Indians eat today, and how those come into existence and widespread use. At Kobo, we try to ensure that published reviews do not contain rude or profane language, spoilers, or any of our reviewer's personal information.

At Green Thumbs, we share the true story of food: We show what it takes to grow good food, and empower others to follow our example. We foster the skills and creativity needed to make healthy food taste great. Bursting with biodiversity, gardens are a perfect space for exploring colour, texture and scent. Animal life abounds in miniature action-packed habitats.

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Trees, sky and weather provide a constantly changing backdrop to these outdoor classrooms, even in urban neighbourhoods. Biodiversity makes ecosystems healthy and resilient. If one crop fails, there will be another.