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Available copies

  • 0 of 1 copy available at LARL/NWRL Consortium.
  • 0 of 1 copy available at Lake Agassiz Regional Library. (Show preferred library)

Current holds

2 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Detroit Lakes Public Library 394.12 BIT (Text) 33500013342159 New On holds shelf -

Record details

  • ISBN: 9781328974624
  • ISBN: 1328974626
  • ISBN: 9780358392422
  • ISBN: 035839242X
  • ISBN: 9780358394839
  • ISBN: 035839483X
  • Physical Description: pages cm
  • Publisher: Boston : Houghton Mifflin Harcourt, 2021.

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references and index.
Formatted Contents Note:
The food-brain feedback loop -- Soil and civilization -- Agriculture goes global -- Creating famine -- The American way of farming -- The farm as factory -- Dust and depression -- Food and the brand -- Soy and chicken -- The force-feeding of junk -- The green revolution -- The resistance -- Where we're at -- The way forward -- Conclusion: We are all eaters.
Summary, etc.:
"From hunting and gathering to GMOs and ultraprocessed foods, this expansive tour of human history rewrites the story of our species-and points the way to a better future"-- Provided by publisher.
Reviews

  • Booklist Reviews : Booklist Reviews 2020 December #1
    *Starred Review* Food maven Bittman (How to Cook Everything, 2019; How to Eat, 2020) turns his wide-ranging attention to how foods arrive on the nation's home and restaurant tables. What he discovers is not appetizing. Surveying anthropological evidence, Bittman believes humans' omnivorous diet gave them an initial advantage over less adaptable species. But in the modern era, the intersection of agriculture and industry no longer works to people's benefit. Little in the present food world escapes his critical eye, but Bittman cautions against deterministic analysis, noting that food is inextricably interwoven with cultural, economic, geographic, and political issues. Monoculture, maximizing profit by focusing on raising one crop or animal, has distorted the ability of soils and water supplies to replenish themselves, resulting in foods that are less nutritious. Agriculture has become as unsustainably extractive and exploitative as mining. Both climate change and pandemic have revealed dangerous flaws in the world's food distribution systems. Moreover, liabilities from this broken system fall more severely on minority communities, and deceptive food marketing techniques prove as unhealthy as political propaganda. To ameliorate this situation, Bittman advocates for agroecology, attentiveness to nature's interlocking components by producers and consumers alike. Bittman's work is certain to increase controversy over the future of food. Copyright 2020 Booklist Reviews.

Author Notes

Mark Bittman is the author of thirty acclaimed books, including How to Cook Everything. He was a New York Times columnist for more than two decades and has hosted four TV series, including the Emmy-winning Years of Living Dangerously. He is currently on faculty at Columbia University and editor-in-chief of Heated. He lives in Philipstown, New York.
 

Subject: Food habits > United States > History.
Food habits > Environmental aspects > United States.
Agriculture > Social aspects > United States.
Agriculture > Environmental aspects > United States.
Agriculture > Environmental aspects.
Agriculture > Social aspects.
Food habits.
United States.
Genre: History.

Additional Resources