Grocery

Author: Michael Ruhlman
Publisher: Abrams
ISBN: 1613129998
Size: 12.55 MB
Format: PDF, Mobi
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In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it—the grocery store. In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones. A mix of reportage and rant, personal history and social commentary, Grocery is a landmark book from one of our most insightful food writers.

The Oxford Companion To American Food And Drink

Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0195307968
Size: 21.83 MB
Format: PDF, ePub, Mobi
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A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

Eating History

Author: Andrew F. Smith
Publisher: Columbia University Press
ISBN: 0231511752
Size: 12.52 MB
Format: PDF
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Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

Supermarket Usa

Author: Shane Hamilton
Publisher: Yale University Press
ISBN: 0300232691
Size: 44.15 MB
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America fought the Cold War in part through supermarkets—and the food economy pioneered then has helped shape the way we eat today Supermarkets were invented in the United States, and from the 1940s on they made their way around the world, often explicitly to carry American‑style economic culture with them. This innovative history tells us how supermarkets were used as anticommunist weapons during the Cold War, and how that has shaped our current food system. The widespread appeal of supermarkets as weapons of free enterprise contributed to a "farms race" between the United States and the Soviet Union, as the superpowers vied to show that their contrasting approaches to food production and distribution were best suited to an abundant future. In the aftermath of the Cold War, U.S. food power was transformed into a global system of market power, laying the groundwork for the emergence of our contemporary world, in which transnational supermarkets operate as powerful institutions in a global food economy.

Understanding The Social Economy Of The United States

Author: Laurie Mook
Publisher: University of Toronto Press
ISBN: 1442663952
Size: 19.67 MB
Format: PDF, ePub
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Understanding the Social Economy of the United States is a comprehensive introduction to the operation and study of organizations with social goals – public sector nonprofits, civil society organizations, social enterprises, cooperatives and other organizations with a social mission – under the rubric of the social economy. This text is rich in examples and case studies that explain the social economy framework in the context of the United States. The book not only highlights the differences between these organizations and traditional businesses, but also provides applied chapters on organizational development, strategic management and leadership, human resources, finance, and social accounting and accountability in social economy organizations. The perfect introduction to the social economy framework for students of nonprofit management, business, social entrepreneurship, and public policy, Understanding the Social Economy of the United States an invaluable resource for the classroom and for practitioners working in the social economy sector.

Latino American Cuisine

Author: Frank DePietro
Publisher: Simon and Schuster
ISBN: 1422293246
Size: 50.39 MB
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In the United States, people from all different backgrounds live together. More than one in eight people in the United States are Hispanic—but they come from different lands and backgrounds. As all these people have come to America, they have shared their foods with the United States. Some of our favorite treats—tacos, salsa, and tortilla chips, for example—come to us from the Hispanic American community. Find out how Latino Americans have added flavor to our country!

Genetically Engineered Food

Author: Martin Teitel
Publisher: Inner Traditions / Bear & Co
ISBN: 9780892819485
Size: 80.54 MB
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. The book that takes a comprehensive look at the threat to our food supply from genetic engineering. . 15,000 copies sold in the first six months. . Includes new studies about the dangers of genetically engineered food. . Refutes the "feed the poor" propaganda spread by agribusinesses. . Is both an expose and educational primer on this controversial technology that is already a part of every American's diet. . Explains the dangers of these foods to ourselves and our environment in easily understood terms. Picture a world? . Where the french fries you eat are registered as a pesticide, not a food. . Where vegetarians unwittingly consume fish genes in their tomatoes. . Where corn plants kill monarch butterflies. . Where soy plants thrive on doses of herbicide that kill every other plant in sight. . Where multinational corporations own the life forms that farmers grow and legally control the farmers' actions. That world exists These things are all happening, and they are happening to you. Genetically engineered foods--plants whose genetic structures are altered by scientists in ways that could never occur in nature--are already present in many of the products you buy in supermarkets, unlabeled, unwanted, and largely untested. The threat of these organisms to human and environmental health has caused them to be virtually banned in Europe, yet the U.S. government, working hand-in-hand with a few biotech corporations, has actively encouraged their use while discouraging labeling that might alert consumers to what they are eating. The authors show what the future holds and give you the information you need to preserve the independence and integrity of our food supply. What can you do? First, inform yourself. Genetically Engineered Food: Changing the Nature of Nature is the first book to take a comprehensive look at the many ramifications of this disturbing trend. Authors Martin Teitel and Kimberly Wilson explain what genetic engineering is and how it works, then explore the health risks involved with eating organisms never before seen in nature. They address the ecological catastrophe that could result from these modified plants crossing with wild species and escaping human control altogether, as well as the economic devastation that may befall small farmers who find themselves at the mercy of mega-corporations for their livelihood. Taking the discussion a step further, they consider the ethical and spiritual implications of this radical change in our relationship to the natural world, showing what the future holds and giving you the information you need to act on your own or to join others in preserving the independence and integrity of our food supply.

The Better World Handbook

Author: Ellis Jones
Publisher: New Society Publishers
ISBN: 155092365X
Size: 50.84 MB
Format: PDF, Docs
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Specifically designed to reach people who normally would not consider themselves activists, The Better World Handbook is directed toward those who care about creating a more just, sustainable, and socially responsible world but don’t know where to begin. Substantially updated, this revised bestseller now contains more recent information on global problems, more effective actions, and many new resources.

Introduction To The Us Food System

Author: Roni Neff
Publisher: John Wiley & Sons
ISBN: 1118913051
Size: 19.21 MB
Format: PDF, Mobi
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A public health approach to the US food system Introduction to the US Food System: Public Health,Environment, and Equity is a comprehensive and engagingtextbook that offers students an overview of today's US foodsystem, with particular focus on the food system'sinterrelationships with public health, the environment, equity, andsociety. Using a classroom-friendly approach, the text covers thecore content of the food system and provides evidence-basedperspectives reflecting the tremendous breadth of issues and ideasimportant to understanding today's US food system. The book is richwith illustrative examples, case studies, activities, anddiscussion questions. The textbook is a project of the Johns Hopkins Center for aLivable Future (CLF), and builds upon the Center's educationalmission to examine the complex interrelationships between diet,food production, environment, and human health to advance anecological perspective in reducing threats to the health of thepublic, and to promote policies that protect health, the globalenvironment, and the ability to sustain life for futuregenerations. Issues covered in Introduction to the US Food Systeminclude food insecurity, social justice, community and workerhealth concerns, food marketing, nutrition, resource depletion, andecological degradation. Presents concepts on the foundations of the US food system,crop production, food system economics, processing and packaging,consumption and overconsumption, and the environmental impacts offood Examines the political factors that influence food and how itis produced Ideal for students and professionals in many fields, includingpublic health, nutritional science, nursing, medicine, environment,policy, business, and social science, among others Introduction to the US Food System presents a broad viewof today's US food system in all its complexity and providesopportunities for students to examine the food system's stickiestproblems and think critically about solutions.