Deutsche Schule Tokyo Yokohama Bibliothek
東京横浜独逸学園 - 図書館
Amazon cover image
Image from Amazon.com

The Best of Annabel Langbein Great Food for Busy Lives

By: Material type: TextTextPublication details: Köln Könemann Verlagsgesellschaft 1999Description: 220 SISBN:
  • 3-8290-3346-X
Subject(s): Summary: When I; first began cooking more than twenty years ago, I; never imagined there would come a time when I; might worry about what I; was eating. Yet currently the world's food supply is at great risk. Our natural genetic base is fast disappearing into the hands of large conglomerates&;#59; while more and more natural varieties and species are being lost each year, we are being over-whelmed by genetically engineered foods with insufficient history to let us ascertain their long term effects on our bodies. Additionally, we face the growing issue of food safety-the proliferation of diseases such as BSE and E.coli which are the result of unnatural and unsustainable food production practices.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Date due Barcode Item holds
Buch Buch Deutsche Schule Tokyo Yokohama Sachbuch: Kochen Backen violett Kochen Backen (Browse shelf(Opens below)) Available 2003-1082
Total holds: 0
Browsing Deutsche Schule Tokyo Yokohama shelves, Shelving location: Sachbuch: Kochen Backen Close shelf browser (Hides shelf browser)
violett Kochen Backen Köstliches aus der Vollwertküche violett Kochen Backen Tex-Mex Küche violett Kochen Backen Was Kinder gerne essen violett Kochen Backen The Best of Annabel Langbein violett Kochen Backen Let's cook violett Kochen Backen Das ganz andere Kinder-Kochbuch violett Kochen Backen Licence to cook

When I; first began cooking more than twenty years ago, I; never imagined there would come a time when I; might worry about what I; was eating. Yet currently the world's food supply is at great risk. Our natural genetic base is fast disappearing into the hands of large conglomerates&;#59; while more and more natural varieties and species are being lost each year, we are being over-whelmed by genetically engineered foods with insufficient history to let us ascertain their long term effects on our bodies. Additionally, we face the growing issue of food safety-the proliferation of diseases such as BSE and E.coli which are the result of unnatural and unsustainable food production practices.

There are no comments on this title.

to post a comment.