Great 'Real Food' Books Hot

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In a world of omnipresent screens, it can be easy to forget the simple pleasure of curling up with a good book. And reading books can be more than entertainment. A study released earlier this month suggests that enjoying literature might help strengthen your "mind-reading" abilities. The research, published in the journal Science, showed that reading literary works (though, interestingly, not popular fiction) cultivates a skill known as "theory of mind," which NPR describes as the "ability to 'read' the thoughts and feelings of others."

“Clearly one must read every good book at least once every ten years.”
―C.S. Lewis

Below are some of our favorites that have been published the last couple years. These books make great gifts and they are a great way to support local food!

 

Cooked: A Natural History of Transformation

by Michael Pollan. Penguin Press, 2013.

pollan-cooked

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cookedtracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. READ MORE...

 

Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight

by Timothy Pachirat. Yale University Press: New Haven, 2011.

Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight (Yale Agrarian Studies Series)

This is an account of industrialized killing from a participant’s point of view. The author, political scientist Timothy Pachirat, was employed undercover for five months in a Great Plains slaughterhouse where 2,500 cattle were killed per day—one every twelve seconds. Working in the cooler as a liver hanger, in the chutes as a cattle driver, and on the kill floor as a food-safety quality-control worker, Pachirat experienced firsthand the realities of the work of killing in modern society. He uses those experiences to explore not only the slaughter industry but also how, as a society, we facilitate violent labor and hide away that which is too repugnant to...
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Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit

by Barry Estabrook. Andrews McMeel Publishing, 2012.

Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit2012 IACP Award Winner in the Food Matters category

Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the...
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Weighing in: obesity, food justice, and the limits of capitalism

by Julie Guthman. University of California Press, 2011.

Weighing In: Obesity, Food Justice, and the Limits of Capitalism (California Studies in Food and Culture)

Weighing In takes on the “obesity epidemic,” examining fatness and its relationship to public health outcomes. Guthman focuses the lens of obesity on the broader food system to understand why we produce cheap, over-processed food, as well as why we eat it. Taking issue with the currently touted remedy to obesity – promoting food that is local, organic, and farm fresh – she argues that such an approach can also reinforce class and race inequalities and neglect other possible explanations, such as environmental toxins, for the rise in obesity...
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The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table,

by Tracie MacMillan.

The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table

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...
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Fear of Food: A History of Why We Worry About What We Eat

by Harvey Levenstein. University of Chicago Press, 2012.

Fear of Food: A History of Why We Worry about What We Eat

There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Here with rare and welcome advice is food historian Harvey Levenstein: Stop worrying! Levenstein depicts the people and interests who have created and exploited food worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their consumption habits. From scientists who first warned about deadly germs and poisons in foods to modern-day companies that strategically market their products to combat the food fear of the moment, Levenstein’s story is one that highlights the socially constructed fears of what we eat, even as we seek pleasure in the partaking.
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Tropic of Chaos: Climate Change and the New Geography of Violence

by Christian Parenti. Nation Books; First Trade Paper Edition edition, 2012.

Tropic of Chaos: Climate Change and the New Geography of Violence

“[An] impressive new book… If Naomi Klein, Mike Davis, and James Howard Kunstler had teamed up to write a book, the result would read something like Tropic of Chaos… It illustrates the strengths of merging climate projections with left historical analysis of the poverty and conflicts that define much of the Global South. The result is an important map key to the (possibly near) future, if not strictly a climate book. Viewing climate change as an amplifier of existing inequality and disorder, Tropic not only asks the right questions — an argument could be made that it deals with the only questions currently worth asking. ” (via Foreign Policy in Focus)
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The Land Grabbers: The New Fight over Who Owns the Earth

by Fred Pearce. Beacon Press, 2012.

The Land Grabbers: The New Fight over Who Owns the Earth

Whether fearing future food shortages or eager to profit from them, the world’s wealthiest and most acquisitive countries, corporations, and individuals have been buying and leasing vast tracts of land around the world. The scale is astounding: parcels the size of small countries are being gobbled up across the plains of Africa, the paddy fields of Southeast Asia, the jungles of South America, and the prairies of Eastern Europe. Veteran science writer Fred Pearce spent a year circling the globe to find out who was doing the buying, whose land was being taken over, and what the effect of these massive land deals seems to be.
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Foodopoly: The Battle Over the Future of Food and Farming in America

by Wenonah Hauter. The New Press, 2012

Foodopoly: The Battle Over the Future of Food and Farming in America

Wenonah Hauter, executive director of Food & Water Watch, also runs an organic family farm that provides healthy vegetables to over 500 families as part of a Washington DC-area CSA program. Despite this commitment to the local food movement, Hauter believes that localism is not sufficient to solve America’s food crisis and the public health debacle it has created. In Foodopoly, she takes aim at the deeper problem: the massive consolidation and corporate control of food production, which prevents farmers from raising diverse crops and limits the choices that people can possibly make in the grocery store. In the end, Hauter illustrates how solving the food crisis will require a complete structural shift, a grassroots movement to reshape our agricultural system from seed to table—a change that is about politics, not just personal choice.
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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

by Sandor Ellix Katz. Chelsea Green Publishing, 2012.

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

“What exactly is fermentation? And how does it work? Those were the questions that fascinated Sandor Ellix Katz for years. Katz calls himself a ‘fermentation revivalist’ and has spent the past decade teaching workshops around the country on the ancient practice of fermenting food. Katz collects many of his recipes and techniques in a new book, The Art of Fermentation.”
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Bet the Farm: How Food Stopped Being Food

by Fred Kaufman

Bet the Farm: How Food Stopped Being Food

In Bet the Farm, Fred Kaufman connects the dots between food commodity markets and world hunger. Kaufman is a wonderfully entertaining writer, able to make the most arcane details of such matters as wheat futures crystal clear. Readers will be alternately amused and appalled by his accounts of relief agencies and the interventions of rich nations. This book is a must-read for anyone who cares about feeding the hungry in today’s globalized food marketplace. It’s on the reading list for my NYU classes. – Marion Nestle
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White Bread: A Social History of the Store-Bought Loaf

by Aaron Bobrow-Strain.Beacon Press, 2012.

White Bread: A Social History of the Store-Bought Loaf

How did white bread, once an icon of American progress, become “white trash”? “Is this stuff even food?” In this lively history of dietary crusaders, bakers, and social reformers, Bobrow-Strain prods the humble, puffy loaf and finds much about who we are and what we want our society to look like. Today, as alternative ag movements champion foods deemed to be more ethically, nutritionally, and environmentally ‘correct,’ the pale and fluffy industrial loaves are about as far from the whole-grain, organic, artisanal ideal as one can get. Still, the beliefs of early 21st food experts – that getting people to eat certain foods could restore the nation’s decaying physical, moral, and social fabric – will sound surprisingly familiar.
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California Cuisine and Just Food

by Sally Fairfax, et al. MIT Press, 2012.

California Cuisine and Just Food (Food, Health, and the Environment)

California Cuisine and Just Food takes a deep and comprehensive look at past and present efforts to bring tastier, healthier, locally grown, and ethically produced food to San Francisco Bay Area eaters, poor as well as rich. The story is inspiring. The authors of this collectively written account, cautious academics as they must be, describe the development of the Bay Area food scene as a “district” rather than as a social movement. But I have no such compunctions. It looks like a social movement to me. This book is about how the Bay Area food movement evolved to what it is today: a vibrant community of highly diverse groups working on highly diverse ways to produce better quality food and promote a more just, healthful, and sustainable food system—for everyone along the entire system of what it takes to produce, transport, sell, prepare, serve, and consume food. – from the foreword, by Marion Nestle
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Food and Culture, Third Edition

by Counihan C. and Van Esterik P, eds. Routledge, 2012

Food and Culture: A Reader

Food and Culture is the indispensable resource for anyone delving into food studies for the first time. The editors have conveniently gathered readings from classic texts to the latest writings on cutting-edge issues in this field. Although in its third edition, the book has so much new material that it reads as fresh and should appeal and be useful to students and others from a wide range of disciplines. – Marion Nestle
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Folks, This Ain’t Normal: A Farmer’s Advice for Happier Hens, Healthier People, and a Better World

by Joel Salatin. Center Street Press, 2012.

Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World

Salatin, profiled in the Academy Award nominated documentary Food, Inc. and the bestselling book The Omnivore’s Dilemma, understands what food should be: Wholesome, seasonal, raised naturally, procured locally, prepared lovingly, and eaten with a profound reverence for the circle of life.

Chances are slim you’ll agree with everything in this wonderfully cranky book. But I’m almost certain you’ll agree that Joel Salatin has earned the right to his convictions, and that they shine a powerful light on some of the paths out of the predicament we find ourselves in as a world. – Bill McKibben, author Eaarth: Making a Life on a Tough New Planet
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Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter

by David Buchanan. Chelsea Green Publishing, 2012.

Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter

In Taste, Memory Buchanan narrates his own personal rediscovery of in situ conservation, alongside stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and other leaders in the movement to defend agricultural biodiversity. The book begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.

Taste, Memory may well be the most beautiful book ever written about food biodiversity and how it has ‘landed’ on earth, in our mouths and in our hearts. Once you have read and digested David’s book, you will never again regard this two-word phrase as an abstraction, but as a vital element of our common food heritage, one that continues to nourish and enrich our lives. from the foreword by Gary Paul Nabhan
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Turn Here Sweet Corn: Organic Farming Works

by Atina Diffley. University of Minnesota Press, 2012.

Turn Here Sweet Corn: Organic Farming Works

Turn Here Sweet Corn is an unexpected page-turner. Atina Diffley’s compelling account of her life as a Minnesota organic farmer is deeply moving not only from a personal standpoint but also from the political. Diffley reveals the evident difficulties of small-scale organic farming but is inspirational about its value to people and the planet.” The book comes with an insert of glorious photographs illustrating the history she recounts. The political? The Diffley’s fought to keep an oil company from running a pipeline through their property—and won. – Marion Nestle
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Change Comes to Dinner: How Vertical Farmers, Urban Growers, and Other Innovators are Revolutionizing How America Eats

by Katherine Gustafson. St. Martins, 2012.

Change Comes to Dinner: How Vertical Farmers, Urban Growers, and Other Innovators Are Revolutionizing How America Eats

Katherine Gustafson is a troubadour for sustainable food, inviting us to jump into her rental car as she maps the inspiring alternative food system emerging across the United States. And here’s a pleasant surprise: we don’t spend any time in the privileged bubbles of Brooklyn or Berkeley; Gustafson’s expansive and hopeful portrait puts the rest of America back in the picture. Change Comes To Dinner shows us the outline of a sane food system: now it’s up to us to fill it in.” – Naomi Klein, author of The Shock Doctrine
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Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Bee Keepers, Wine Makers, and Brewers Who Built New York

by Robin Shulman. Crown Publishers, 2012.

Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York

Eat the City is about the men and women who came to New York City–now and in the past–and planted gardens, harvested honey, made cheese, and brewed beer and made New York what it is today. Robin Shulman uses their stories to bring this rich history to life and to reflect on the forces that brought immigrants and their food traditions to this city. Not all of these stories have happy endings, but they inform, move, and inspire. – Marion Nestle
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