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The American Way Of Eating

Author: Tracie McMillan
Publisher: Simon and Schuster
ISBN: 1439171955
Size: 41.25 MB
Format: PDF
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An award-winning journalist traces her 2009 immersion into the national food system to explore issues about how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk and Applebee's expediter while living within the means of each job. 25,000 first printing.

The American Way Of Eating

Author: Tracie McMillan
Publisher: Simon and Schuster
ISBN: 1439171963
Size: 43.73 MB
Format: PDF, ePub, Mobi
View: 4013
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A journalist explores issues about how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk, and Applebee's expediter while living within her means.

The American Way Of Eating

Author: Tracie McMillan
Publisher: Simon and Schuster
ISBN: 1439171971
Size: 79.32 MB
Format: PDF, Kindle
View: 262
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Now in paperback, this New York Times bestselling work of undercover journalism offers “a compelling and cogent argument that eating healthily ought to be easier” (The Cleveland Plain Dealer). When award-winning (and working-class) journalist Tracie McMillan saw foodies swooning over $9 organic tomatoes, she couldn’t help but wonder: What about the rest of us? Why do working Americans eat the way we do? And what can we do to change it? To find out, McMillan went undercover in three jobs that feed America, living and eating off her wages in each. Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee’s, McMillan examines the reality of our country’s food industry in this “clear and essential” (The Boston Globe) work of reportage. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable. In making the simple case that—city or country, rich or poor—everyone wants good food, McMillan guarantees that talking about dinner will never be the same again.

Three Squares

Author: Abigail Carroll
Publisher: Basic Books
ISBN: 0465040969
Size: 60.79 MB
Format: PDF, ePub
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We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.

Great American Outpost

Author: Maya Rao
Publisher: PublicAffairs
ISBN: 1610396472
Size: 58.34 MB
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A surreal, lyrical work of narrative nonfiction that portrays how the largest domestic oil discovery in half a century transformed a forgotten corner of the American West into a crucible of breakneck capitalism. As North Dakota became the nation's second-largest oil producer, Maya Rao set out in steel-toe boots to join a wave of drifters, dreamers, entrepreneurs, and criminals. With an eye for the dark, absurd, and humorous, Rao fearlessly immersed herself in their world to chronicle this modern-day gold rush, from its heady beginnings to OPEC's price war against the US oil industry. She rode shotgun with a surfer-turned-truck driver braving toxic fumes and dangerous roads, dined with businessmen disgraced during the financial crisis, and reported on everyone in between--including an ex-con YouTube celebrity, a trophy wife mired in scandal, and a hard-drinking British Ponzi schemer--in a social scene so rife with intrigue that one investor called the oilfield Peyton Place on steroids. As the boom receded, a culture of greed and recklessness left troubling consequences for investors and longtime residents. Empty trailers and idle oil equipment littered the fields like abandoned farmsteads, leaving the pioneers who built this unlikely civilization to reckon with their legacy. Part Barbara Ehrenreich, part Upton Sinclair, Great American Outpost is a sobering exploration of twenty-first-century America that reads like a frontier novel.

Gastropolis

Author: Annie Hauck-Lawson
Publisher: Columbia University Press
ISBN: 0231136528
Size: 27.65 MB
Format: PDF
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An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of New York's fusion cuisine, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Specially written essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat.

Just Food

Author: James E. McWilliams
Publisher: Little, Brown
ISBN: 0316052639
Size: 20.51 MB
Format: PDF
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We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.

Locavore Adventures

Author: Jim Weaver
Publisher: Rutgers University Press
ISBN: 0813552273
Size: 61.47 MB
Format: PDF, Kindle
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America’s fast food culture reflects not only what we eat—foods that are processed and packaged for convenience—but also how we eat—munching as we multitask and not really tasting the super-sized meals we ingest. But in recent years, a more thoughtful philosophy about food has emerged. Developed in Italy, where fresh ingredients and artisanal techniques are prized, the Slow Food movement has rapidly gained a following in North America. The skeptics among us might wonder if it is possible truly to enjoy a Slow Food lifestyle—one based around local, seasonal ingredients—in our fast-paced world. In Locavore Adventures, acclaimed New Jersey chef and restaurateur Jim Weaver shares his personal story of how he came to solve this problem—building a local slow food culture that is ecologically responsible and also yields delicious results. Weaver tells of his odyssey founding the Central New Jersey chapter of Slow Food, connecting local farmers, food producers, and chefs with the public to forge communities that value the region’s unique bounty. More than forty recipes throughout the book, from Hot Smoked Brook Trout with Asparagus Puree and Pickled Cippollini Onions to Zuppa di Mozzarella, will inspire readers to be creative in their own kitchens. Locavore Adventures is a thoughtful memoir about growing a sustainable food culture and a guide to slowing down, savoring locally grown food, and celebrating life.

The Meat Racket

Author: Christopher Leonard
Publisher: Simon and Schuster
ISBN: 1451645813
Size: 53.13 MB
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A former AP national agribusiness reporter critically assesses the corporate meat industry as demonstrated by the practices of Tyson Foods, documenting the meat supply's takeover by a few powerful companies who the author argues are raising prices and outmaneuvering reforms.

Dishwasher

Author: Pete Jordan
Publisher: Harper Collins
ISBN: 0061743348
Size: 20.13 MB
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Dishwasher is the true story of a man on a mission: to clean dirty dishes professionally in every state in America. Part adventure, part parody, and part miraculous journey of self-discovery, it is the unforgettable account of Pete Jordan's transformation from itinerant seeker into "Dishwasher Pete"—unlikely folk hero, writer, publisher of his own cult zine, and the ultimate professional dish dog—and how he gave it all up for love. Includes an excerpt from Pete Jordan's new book In the City of Bikes.