Diet is key to understanding the past, present, and future of our species. Much of human evolutionary success can be attributed to our ability to consume and preserve a wide range of foods. Technological advances changed the types of foods we eat. With this consideration, this book weaves together various themes starting from human evolution, moving on to methods of food preservation, and the evolution of cooking methods. Issues relating to sustainability are also reported such as green food processing, vertical farming, and edible insects farming. There is a close link between what we eat and the development of our macrobiota; thus the book covers the macrobiota evolution and adaptation. Key Features • Contains a common thread on how technology has changed the food and diet and its implications • Focuses on the evolution of methods for both food preservation and cooking • Explains the macrobiota (Gut) evolution and adaptation in relation to diet.