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The Politics of Food

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Let Them Eat Junk: How Capitalism Creates Hunger and Obesity
by Albritton, Robert

9780745328072Robert AlbrittonLet Them Eat Junk: How Capitalism Creates Hunger and ObesityRespected economist Robert Albritton argues that the capitalist system, far from delivering on the promise of cheap, nutritious food for all, has created a world where 25% of the world population are over-fed and 25% are hungry. This malnourishment of 50% of the world's population is explained systematically, a refreshing change from accounts that focus on cultural factors and individual greed. Albritton details the economic relations and connections that have put us in a situation of simultaneous oversupply and undersupply of food. This explosive book provides yet more evidence that the human cost of capitalism is much bigger than those in power will admit. - Description from Syndetics
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The Third Plate: Field Notes on the Future of Food
by Barber, Dan

9781594204074Dan BarberThe Third Plate: Field Notes on the Future of Food"[E]ngaging, funny and delicious... I would call this The Omnivore''s Dilemma 2.0 ." -- Chicago Tribune At the heart of today''s optimistic farm-to-table food culture is a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. Our concern over factory farms and chemically grown crops might have sparked a social movement, but chef Dan Barber, recently showcased on Netflix''s Chef''s Table , reveals that even the most enlightened eating of today is ultimately detrimental to the environment and to individual health. And it doesn''t involve truly delicious food. Based on ten years of surveying farming communities around the world, Barber''s The Third Plate offers a radical new way of thinking about food that will heal the land and taste good, too. The Third Plate is grounded in the history of American cuisine over the last two centuries. Traditionally, we have dined on the "first plate," a classic meal centered on a large cut of meat with few vegetables. Thankfully, that''s become largely pass#65533;. The farm-to-table movement has championed the "second plate," where the meat is from free-range animals and the vegetables are locally sourced. It''s better-tasting, and better for the planet, but the second plate''s architecture is identical to that of the first. It, too, is damaging--disrupting the ecological balances of the planet, causing soil depletion and nutrient loss--and in the end it isn''t a sustainable way to farm or eat. The solution, explains Barber, lies in the "third plate": an integrated system of vegetable, grain, and livestock production that is fully supported--in fact, dictated --by what we choose to cook for dinner. The third plate is where good farming and good food intersect. While the third plate is a novelty in America, Barber demonstrates that this way of eating is rooted in worldwide tradition. He explores the time-honored farming practices of the southern Spanish dehesa , a region producing high-grade olives, acorns, cork, wool, and the renowned jam#65533;n ib#65533;rico . Off the Straits of Gibraltar, Barber investigates the future of seafood through a revolutionary aquaculture operation and an ancient tuna-fishing ritual. In upstate New York, Barber learns from a flourishing mixed-crop farm whose innovative organic practices have revived the land and resurrected an industry. And in Washington State he works with cutting-edge seedsmen developing new varieties of grain in collaboration with local bakers, millers, and malt makers. Drawing on the wisdom and experience of chefs and farmers from around the world, Barber builds a dazzling panorama of ethical and flavorful eating destined to refashion Americans'' deepest beliefs about food. A vivid and profound work that takes readers into the kitchens and fields revolutionizing the way we eat, The Third Plate redefines nutrition, agriculture, and taste for the twenty-first century. The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. The Wall Street Journal " [F]un to read , a lively mix of food history, environmental philosophy and restaurant lore... an important and exciting addition to the sustainability discussion." The Atlantic "When The Omnivore''s Dilemma , Michael Pollan''s now-classic 2006 work, questioned the logic of our nation''s food system, "local" and "organic" weren''t ubiquitous the way they are today. Embracing Pollan''s iconoclasm, but applying it to the updated food landscape of 2014, The Third Plate reconsiders fundamental assumptions of the movement Pollan''s book helped to spark . In four sections--"Soil," "Land, "Sea," and "Seed"-- The Third Plate outlines how his pursuit of intense flavor repeatedly forced him to look beyond individual ingredients at a region''s broader story--and demonstrates how land, communities, and taste benefit when ecology informs the way we source, cook, and eat." - Description from Syndetics
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Full Planet, Empty Plates: The New Geopolitics of Food Scarcity
by Brown, Lester R

9780393344158Lester R. BrownFull Planet, Empty Plates: The New Geopolitics of Food ScarcityWith food scarcity driven by falling water tables, eroding soils, and rising temperatures, control of arable land and water resources is moving to center stage in the global struggle for food security. "In this era of tightening world food supplies, the ability to grow food is fast becoming a new form of geopolitical leverage. Food is the new oil," Lester R. Brown writes.What will the geopolitics of food look like in a new era dominated by scarcity and food nationalism? Brown outlines the political implications of land acquisitions by grain-importing countries in Africa and elsewhere as well as the world's shrinking buffers against poor harvests. With wisdom accumulated over decades of tracking agricultural issues, Brown exposes the increasingly volatile food situation the world is facing. - Description from Syndetics
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Food Waste: Home Consumption, Material Culture and Everyday Life
by Evans, David

9780857852328David Evans; Bloomsbury Publishing StaffFood Waste: Home Consumption, Material Culture and Everyday LifeIn recent years, food waste has risen to the top of the political and public agenda, yet until now there has been no scholarly analysis applied to the topic as a complement and counter-balance to campaigning and activist approaches.Using ethnographic material to explore global issues, Food Waste unearths the processes that lie behind the volume of food currently wasted by households and consumers. The author demonstrates how waste arises as a consequence of households negotiating the complex and contradictory demands of everyday life, explores the reasons why surplus food ends up in the bin, and considers innovative solutions to the problem.Drawing inspiration from studies of consumption and material culture alongside social science perspectives on everyday life and the home, this lively yet scholarly book is ideal for students and researchers from a wide range of disciplines, along with anyone interested in understanding the food that we waste. - Description from Syndetics
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Life, Liberty, and the Pursuit of Food Rights
by Gumpert, David E

9781603584043David E. Gumpert; Joel Salatin (Foreword by)Life, Liberty, and the Pursuit of Food Rights: The Escalating Battle over Who Decides What We EatDo Americans have the right to privately obtain the foods of our choice from farmers, neighbors, and local producers, in the same way our grandparents and great grandparents used to do? Yes, say a growing number of people increasingly afraid that the mass-produced food sold at supermarkets is excessively processed, tainted with antibiotic residues and hormones, and lacking in important nutrients. These people, a million or more, are seeking foods outside the regulatory system, like raw milk, custom-slaughtered beef, and pastured eggs from chickens raised without soy, purchased directly from private membership-only food clubs that contract with Amish and other farmers. Public-health and agriculture regulators, however, say no: Americans have no inherent right to eat what they want. In today's ever-more-dangerous food-safety environment, they argue, all food, no matter the source, must be closely regulated, and even barred, if it fails to meet certain standards. These regulators, headed up by the U.S. Food and Drug Administration, with help from state agriculture departments, police, and district-attorney detectives, are mounting intense and sophisticated investigative campaigns against farms and food clubs supplying privately exchanged food-even handcuffing and hauling off to jail, under threat of lengthy prison terms, those deemed in violation of food laws. Life, Liberty, and the Pursuit of Food Rights takes readers on a disturbing cross-country journey from Maine to California through a netherworld of Amish farmers paying big fees to questionable advisers to avoid the quagmire of America's legal system, secret food police lurking in vans at farmers markets, cultish activists preaching the benefits of pathogens, U.S. Justice Department lawyers clashing with local sheriffs, small Maine towns passing ordinances to ban regulation, and suburban moms worried enough about the dangers of supermarket food that they'll risk fines and jail to feed their children unprocessed, and unregulated, foods of their choosing. Out of the intensity of this unprecedented crackdown, and the creative and spirited opposition that is rising to meet it, a new rallying cry for food rights is emerging. - Description from Syndetics
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Fair Food: Growing a Healthy, Sustainable Food System For All
by Hesterman, Oran B

9781610390064Oran B. HestermanFair Food: Growing a Healthy, Sustainable Food System for AllA host of books and films in recent years have documented the dangers of our current food system, from chemical runoff to soaring rates of diet-related illness to inhumane treatment of workers and animals. But advice on what to do about it largely begins and ends with the admonition to "eat local or "eat organic." Fair Food is an enlightening and inspiring guide to changing not only what we eat, but how food is grown, packaged, delivered, marketed, and sold. Oran B. Hesterman shows how our system's dysfunctions are unintended consequences of our emphasis on efficiency, centralization, higher yields, profit, and convenience--and defines the new principles, as well as the concrete steps, necessary to restructuring it. Along the way, he introduces people and organizations across the country who are already doing this work in a number of creative ways, from bringing fresh food to inner cities to fighting for farm workers' rights to putting cows back on the pastures where they belong. He provides a wealth of practical information for readers who want to get more involved. - Description from Syndetics
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Growing Local
by King, Robert Philip; Hand, Michael S; Gómez, Miguel I

9780803256996Robert P. King (Editor); Michael S. Hand (Editor); Miguel I. Gomez (Editor)Growing Local: Case Studies on Local Food Supply ChainsIn an increasingly commercialized world, the demand for better quality, healthier food has given rise to one of the fastest growing segments of the U.S. food system: locally grown food. Many believe that "relocalization" of the food system will provide a range of public benefits, including lower carbon emissions, increased local economic activity, and closer connections between consumers, farmers, and communities. The structure of local food supply chains, however, may not always be capable of generating these perceived benefits. Growing Local reports the findings from a coordinated series of case studies designed to develop a deeper, more nuanced understanding of how local food products reach consumers and how local food supply chains compare with mainstream supermarket supply chains. To better understand how local food reaches the point of sale, Growing Local uses case study methods to rigorously compare local and mainstream supply chains for five products in five metropolitan areas along multiple social, economic, and environmental dimensions, highlighting areas of growth and potential barriers. Growing Local provides a foundation for a better understanding of the characteristics of local food production and emphasizes the realities of operating local food supply chains. - Description from Syndetics
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The Omnivore's Dilemma: A Natural History of Four Meals
by Pollan, Michael

9781594200823Michael PollanThe Omnivore's Dilemma: A Natural History of Four Meals"What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't-which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. The Omnivore's Dilemma is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America. Pollan has divided The Omnivore's Dilemma into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a meal--at McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance. We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. The Omnivore's Dilemma is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner? - Description from Syndetics
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The Food Revolution: How Your Diet Can Help Save Your Life and Our World
by Robbins, John

9781573244879John Robbins; Dean Ornish (Foreword by)The Food Revolution: How Your Diet Can Help Save Your Life and Our WorldIn 1987, John Robbins published Diet for a New America, which was an early version of this book, and he started the food revolution. He continues to work tirelessly to promote conscious food choices more than 20 years later. First published in 2001, The Food Revolution is still one of the most frequently cited and talked about books of the food-politics revolution. It was one of the very first books to discuss the negative health effects of eating genetically modified foods and animal products of all kinds, to expose the dangers inherent in our factory farming system, and to advocate a complete plant-based diet. - Description from Syndetics
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Fast Food Nation: The Dark Side of the All-American Meal
by Schlosser, Eric

9780395977897046442977890Eric SchlosserFast Food Nation: The Dark Side of the All-American MealAre we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar Amerca. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artfulmix of first-rate reportage, wry wit, and careful reasoning. Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted. He hangs out with the teenagers who make the restaurants run and communes with those unlucky enough to hold America's most dangerous job -- meatpacker. He travels to Las Vegas for a giddily surreal franchisers' convention where Mikhail Gorbachev delivers the keynote address. Heeven ventures to England and Germany to clock the rate at which those countries are becoming fast food nations. Along the way, Schlosser unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. He also uncovers the fast food chains' efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward the hot topic of globalization -- a phenomenon launched by fast food. FAST FOOD NATION is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats. - Description from Syndetics
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The Way We Eat: Why Our Food Choices Matter
by Singer, Peter; Mason, Jim

9781579548896Peter Singer; Jim MasonThe Way We Eat: Why Our Food Choices Matter A thought-provoking look at how what we eat profoundly affects all living things--and how we can make more ethical food choices Five Principles for Making Conscientious Food Choices 1. Transparency: We have the right to know how our food is produced. 2. Fairness: Producing food should not impose costs on others. 3. Humanity: Inflicting unnecessary suffering on animals is wrong. 4. Social Responsibility: Workers are entitled to decent wages and working conditions. 5. Needs: Preserving life and health justifies more than other desires. Peter Singer, the groundbreaking ethicist who "may be the most controversial philosopher alive" ( The New Yorker ), now sets his critical sights on the food we buy and eat: where it comes from, how it's produced, and whether it was raised humanely. Teaming up once again with attorney Jim Mason, his coauthor on the acclaimed Animal Factories, Singer explores the impact our food choices have on humans, animals, and the environment. In The Way We Eat , Singer and Mason examine the eating habits of three American families with very different diets. They track down the sources of each family's food to probe the ethical issues involved in its production and marketing. What kinds of meat are most humane to eat? Is "organic" always better? Wild fish or farmed? Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make the best food choices. As they point out: "You can be ethical without being fanatical." - Description from Syndetics
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