Food for thought. Books that makes you think about what you put in your mouth

The food we eat is who we are. Vegan or jerky lover, this shelf is for everyone
Lesser Beasts: A Snout-to-Tail History of the Humble Pig
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

Lesser Beasts: A Snout-to-Tail History of the Humble Pig

by Mark Essig

About the book:  Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend—yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
The Omnivore's Dilemma: A Natural History of Four Meals
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

The Omnivore's Dilemma: A Natural History of Four Meals

by UK Published

About the book:  One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food RulesWhat should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
Animal, Vegetable, Miracle: A Year of Food Life
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

Animal, Vegetable, Miracle: A Year of Food Life

by Barbara Kingsolver,Camille Kingsolver,Steven L. Hopp

About the book:  Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they’d only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
Eating Animals
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

Eating Animals

by Jonathan Safran Foer

About the book:  Like many young Americans, Jonathan Safran Foer spent much of his teenage and college years oscillating between enthusiastic carnivore and occasional vegetarian. As he became a husband, and then a father, the moral dimensions of eating became increasingly important to him. Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill. Part memoir and part investigative report, Eating Animals is a book that, in the words of the Los Angeles Times, places Jonathan Safran Foer "at the table with our greatest philosophers."


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
Pig Tales: An Omnivores Quest for Sustainable Meat
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

Pig Tales: An Omnivores Quest for Sustainable Meat

by Barry Estabrook

About the book:  “Illuminating, a window into the world of pigs and pig farmers that every American omnivore needs to read.” ―Ruth Reichl, author of Delicious!Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his sharp investigative instincts, Estabrook covers the range of the human-porcine experience. He embarks on nocturnal feral pig hunts in Texas. He visits farmers who raise animals in vast confinement barns for Smithfield and Tyson, two of the country’s biggest pork producers. And he describes the threat of infectious disease and the possible contamination of our food supply. Through these stories shines Estabrook’s abiding love for these remarkable creatures. Pigs are social, self-aware, and playful, not to mention smart enough to master the typical house dog commands of “sit, stay, come” twice as fast as your average pooch. With the cognitive abilities of at least three-year-olds, they can even learn to operate a modified computer. Unfortunately for the pigs, they’re also delicious to eat.Estabrook shows how these creatures are all too often subjected to lives of suffering in confinement and squalor, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. But it doesn’t have to be this way. Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, like one Danish producer that has a far more eco-friendly and humane system of pork production, and new, small family farms with free-range heritage pigs raised on antibiotic-free diets. It is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America.Provocative, witty, and deeply informed, Pig Tales is bound to spark conversation at dinner tables across America.


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
Beyond Beef: The Rise and Fall of the Cattle Culture
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

Beyond Beef: The Rise and Fall of the Cattle Culture

by Jeremy Rifkin

About the book:  Traces the history of human beef consumption and asks why Western civilization continues to raise and eat the cattle that threaten the global environment, human health, and economic stability. 35,000 first printing. National ad/promo. Tour.


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

by Alice WatersPatricia CurtanKelsie KerrFritz Streiff

About the book:  Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

by Alice WatersPatricia CurtanKelsie KerrFritz Streiff

About the book:  Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
 Meatonomics
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

Meatonomics

by David Robinson Simon

About the book:  Few consumers are aware of the economic forces behind the production of meat, fish, eggs, and dairy. Yet omnivore and herbivore alike, the forces of meatonomics affect us in many ways.Most importantly, we’ve lost the ability to decide for ourselves what – and how much – to eat.  Those decisions are made for us by animal food producers who control our buying choices with artificially-low prices, misleading messaging, and heavy control over legislation and regulation. Learn how and why they do it and how you can respond.Written in a clear and accessible style, Meatonomics provides vital insight into how the economics of animal food production influence our spending, eating, health, prosperity, and longevity.Meatonomics is the first book to add up the huge “externalized” costs that the animal food system imposes on taxpayers, animals and the environment, and it finds these costs total about $414 billion yearly. With yearly retail sales of around $250 billion, that means that for every $1 of product they sell, meat and dairy producers impose almost $2 in hidden costs on the rest of us.  But if producers were forced to internalize these costs, a $4 Big Mac would cost about $11.


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
In Defense of Food: An Eater's Manifesto
The Amity Affliction - Pittsburg
The Amity Affliction - Shine on
See your ratings

In Defense of Food: An Eater's Manifesto

by Michael Pollan

About the book:  #1 New York Times BestsellerFood. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants." Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating."Michael Pollan [is the] designated repository for the nation's food conscience."-Frank Bruni, The New York Times" A remarkable volume . . . engrossing . . . [Pollan] offers those prescriptions Americans so desperately crave."-The Washington Post"A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential... [a] lively, invaluable book."--Janet Maslin, The New York Times"In Defense of Food is written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots."-The Seattle TimesMichael Pollan’s newest book Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education--was published by The Penguin Press in April 2013.


Buy on Amazon Add to your reading list Remove from your reading list
Available on: Asset 1 Asset 1 Asset 1
1