The Food We Eat: Why We Eat It, and Whence It Comes (1882)

""The Food We Eat: Why We Eat It, And Whence It Comes"" is a book written by John Milner Fothergill in 1882. The book explores the origins and history of different types of food and why they have become a part of our diets. Fothergill delves into the science behind food and its effects on the body, discussing topics such as digestion, nutrition, and the benefits of a balanced diet. He also discusses the cultural significance of food, exploring how different cultures have developed unique cuisines and food traditions. The book is a fascinating look at the history and science of food and provides insights into why we eat what we eat today.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.