🧲 Books like this
What I Eat: Around the World in 80 Diets
Peter Menzel, Faith D'Aluisio · back to the book
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24 books with the same feel
Include books by the same authorHappy Snacking, Don't Die!: Foraging and Vegan Recipes with Black Forager (A Cookbook)
Alexis Nikole Nelson · 272 pages
Eating Animals
Jonathan Safran Foer · 341 pages
After spending much of his life shifting between various omnivore and herbivore eating habits, the author presents a thought provoking look at why and how humans choose their diets. Delivering the pros and cons of eating meat, he invites readers on an insightful exploration into the many facets of food. Brilliantly synthesizing philosophy, literature, science, memoir, and his own detective work,
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Sandor Ellix Katz · 200 pages
Not On The Label
Felicity Lawrence · 344 pages
A shocking and highly readable expose of the state of the food production industry in Britain today. Felicity Lawrence will take some of the most popular foods we eat at home to show how the food industry in Britain causes ill health, environmental damage, urban blight, starving smallholders in Africa and Asia, and illegal labourers smuggled and exploited in Britain.
Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It
Larry Olmsted · 318 pages
"You've seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it's hard to know what we're eating anymore. In Real Food/Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers
First Bite: How We Learn to Eat
Bee Wilson · 375 pages
"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet an
Catching Fire: How Cooking Made Us Human
Richard W. Wrangham · 309 pages
Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evo
The 100-Mile Diet : A Year Of Local Eating
Alisa Smith, J.B. MacKinnon · 272 pages
History of the Natural and Organic Foods Movement (1942-2020)
William Shurtleff; Akiko Aoyagi; · 1,237 pages
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 66 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Fast Food Nation: The Dark Side of the All-American Meal
Eric Schlosser · 383 pages
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 ab
Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It
Karl Weber · 321 pages
From the Publisher: Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as "more than a terrific movie-it's an important movie." Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and
Full Moon Feast: Food and the Hunger for Connection
Jessica Prentice · 346 pages
Noma: Time and Place in Nordic Cuisine
Rene Redzepi · 354 pages
Milk skin with grass -- The perfect storm -- René's diary -- Portrait of a Nordic chef -- Time and place -- The weather recipes -- The raw materials -- Everyone at Noma.
Compassionate Carnivore: Or, How to Keep Animals Happy, Save Old Macdonald's Farm, Reduce Your Hoofprint, and Still Eat Meat
Catherine Friend · 291 pages
Catherine Friend tackles the carnivore's dilemma, exploring the contradictions, nuances, questions, and bewildering choices facing today's more conscious meat-eaters. The Compassionate Carnivore is "perfect for people who would like to eat meat but have moral, ethical, or health concerns about doing so" (Marion Nestle, What to Eat). Based on her own personal struggle, Friend's original, witty take
Unprocessed: My City-Dwelling Year of Reclaiming Real Food
Megan Kimble · 344 pages
The author describes her year-long commitment to eating only natural, unprocessed foods, and provides a background on Americas food system, past and present.
Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly
James McWilliams · 273 pages
We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and mis
Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking
Heidi Swanson · 215 pages
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into What America Eats
Steve Ettlinger · 304 pages
A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guideLike 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 fin
Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair
Carlo Petrini · 262 pages
A Greedy Man in a Hungry World: How (almost) everything you thought you knew about food is wrong
Jay Rayner