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Author
Language
English
Description
Every year, the average American eats thirty-three pounds of cheese and seventy pounds of sugar. Every day, we ingest 8,500 milligrams of salt, double the recommended amount, almost none of which comes from the shakers on our table. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In this book, investigative reporter Michael Moss shows how we ended up here. Featuring examples from Kraft, Coca-Cola, Lunchables, Frito-Lay,...
Author
Pub. Date
2018
Language
English
Description
"A memoir that braids the evolution of one of America's most iconic branding campaigns with the stirring tales of the women who lived behind its facade--told by the inheritor of their stories. In 1899, Allie Rowbottom's great-great-great-uncle bought the patent to Jell-O from its inventor for $450. The sale would turn out to be one of the most profitable business deals in American history, and the generations that followed enjoyed immense privilege--but...
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Series
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English
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Description
"Processed Foods helps readers trace the history of food processing, explore the science behind it, understand why we process food, and discuss controversies from an objective viewpoint. The title will engage readers on the topic and help them to weigh the pros and cons as they make their own food decisions."--Publisher's website.
Author
Language
English
Formats
Description
"Is chocolate heart-healthy? Does yogurt prevent type 2 diabetes? Do pomegranates help cheat death? News accounts bombard us with such amazing claims, report them as science, and influence what we eat. Yet, as Marion Nestle explains, these studies are more about marketing than science; they are often paid for by companies that sell those foods. Whether it's a Coca-Cola-backed study hailing light exercise as a calorie neutralizer, or blueberry-sponsored...
Author
Language
English
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Description
The frightening truth about the modern food system.The bestselling author of The End of Oil turns his attention to food and finds that the system we've entrusted with meeting one of our most basic needs is dramatically failing us. With his trademark comprehensive global approach, Paul Roberts investigates the startling truth about the modern food system: the way we make food, market and consume it, and even think about it is no longer compatible or...
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Language
English
Formats
Description
From the Publisher: Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways-padded,...
Author
Pub. Date
2021
Language
English
Description
"A young woman juggles pursuing her dream job in radio while helping her family compete with the new halal restaurant across the street, in this sparkling new rom-com by the author of Ayesha at Last. Sales are slow at Three Sisters Biryani Poutine, the only halal restaurant in the close-knit Golden Crescent neighborhood of Toronto. Hana waitresses there part time, but what she really wants is to tell stories on the radio. If she can just outshine...
Author
Publisher
Plume
Pub. Date
2008.
Language
English
Description
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label-without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss-and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly...
Author
Language
English
Formats
Description
Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.
Schlosser's myth-shattering survey stretches from California's subdivisions, where the business was born, to the industrial corridor...
Publisher
Vision Films
Pub. Date
[2021]
Language
English
Description
Narrated by Kate Winslet, this entertaining and surprising documentary will challenge the way you look at the food industry. What is the true cost of food? Who pays the price? Featuring shocking undercover footage and poignant first-hand accounts from indigenous people, this one-of-a-kind documentary will permanently change your perception of food and its connection to the future of our planet.
Author
Language
English
Formats
Description
From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How 'natural' is the process for making a 'natural' flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to...
Author
Publisher
HarperCollins Publishers
Pub. Date
[2018]
Language
English
Description
"From the food-stoked star of the A&E series Scraps and the National Chef of Sur La Table, a ground-breaking cookbook that reshapes the way you look at ingredients and makes the most out of every resource in the kitchen, featuring 150 color photographs and 100 ingenious recipes that expand your mind, the way you cook, and how you live." -- Publisher annotation.
Author
Language
English
Formats
Description
Sonia Faruqi, an Ivy League graduate and investment banker, had no idea that the night she arrived at the doorstep of a dairy farm would mark the beginning of a journey that would ultimately wind all the way around the world. She embarked on an unprecedented adventure from egg warehouses in Canada to dairy feedlots in the United States, from Farm offices in Mexico to lush green fields in Belize, from villages in Indonesia to bustling cities in Malaysia....
Author
Publisher
W.W. Norton & Company
Pub. Date
[2023]
Language
English
Description
"We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF. In this book, Chris van Tulleken, father, scientist, doctor, and award-winning BBC broadcaster,...
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