Bibliograph

From field to plate, Michael Bright

Type

Label

From field to plate, Michael Bright

Language

eng

Bibliography note

Includes bibliographical references (page 30) and index

Index

index present

Intended audience

1040L, Lexile

resource.interestAgeLevel

Ages 8-11

resource.interestGradeLevel

Grades 4 to 6

Literary Form

non fiction

Main title

From field to plate

Nature of contents

bibliography

Responsibility statement

Michael Bright

Series statement

Source to resource

Summary

"Most of us eat three full meals a day, but where does the food that reaches our plates, stocks our fridges, and fills the supermarket shelves come from? This informative book shows how methods of growing, using, and delivering food--one of the most vitalresources to humans--have developed and changed throughout time. Find out about the history of food production and present-day methods of farming. Learn about food delivery, the processes used to preserve and store food to make it last longer, how different foods are prepared, and food safety. Case studies encourage discussion of the ethics and worldwide impact of the production, distribution, and consumption of this global resource."--, Provided by publisher

Table Of Contents

Eat up! -- Food origins -- In the field -- On the farm -- Intensive farming -- Organic farming -- Fresh foods -- Preserving food -- Friendly bugs -- Food in shops -- Preparing food -- Safe food -- World food

Target audience

juvenile

Classification