A Greedy Man in a Hungry World: How (almost) everything you thought you knew about food is wrong

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

Michael Pollan · 450 pages

What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't—which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as

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,

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

The End of Food

Paul Roberts · 416 pages

The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements

Sandor Ellix Katz · 389 pages

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

Kitchen Confidential: Adventures in the Culinary Underbelly

Anthony Bourdain · 320 pages

A celebrity chef shares anecdotes of his experience in the restaurant industry, and of his journey from dishwasher to a position of fame in the food industry.

The Dorito Effect: The Surprising New Truth About Food and Flavor

Mark Schatzker · 272 pages

"In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor--the tastes we crave--and the underlying nutrition" -- provid

The Art of Eating

M.F.K. Fisher · 749 pages

This book is the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger, she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . .

It Must've Been Something I Ate: The Return of the Man Who Ate Everything

Jeffrey Steingarten · 448 pages

In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl--into each other-- to produce the Cajun specialty called "turducken." It M

Everyday Drinking: The Distilled Kingsley Amis

Kingsley Amis · 320 pages

A collection of hilarious and deeply informed writings about drink from one of the all-time authorities. Kingsley Amis was one of the great masters of comic prose, and no subject was dearer to him than the art and practice of imbibing. This new volume brings together the best of his three out-of-print works on the subject. Along with a series of well-tested recipes (including a cocktail called the

Food: A Love Story

Jim Gaffigan · 346 pages

""What are my qualifications to write this book? None really. So why should you read it? Here's why: I'm a little fat. If a thin guy were to write about a love of food and eating I'd highly recommend that you do not read his book." Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American

American Wasteland: How America Throws Away Nearly Half of Its Food

Jonathan Bloom · 372 pages

American Wasteland chronicles how we waste food from farm to fork and examines the impact of our squandering. With an upbeat tone, the book offers suggestions on how we -- as a nation and as individuals -- can trim our waste. A word of warning: It's a book that forces you to reconsider your approach to food. Because once you're looking for food waste, it's hard to miss. - Publisher.

Bringing it to the Table: On Farming and Food

Wendell Berry · 245 pages

Long before organic produce was available at your local supermarket, Wendell Berry was farming and writing with the purity of food in mind. For the last five decades, he has embodied mindful eating through his land practices and his writing. In recognition of Berry's influence, Michael Pollan offers an introduction to this new collection. "To read the essays in this sparkling anthology," he writes

Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair

Carlo Petrini · 262 pages

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

Tracie McMillan · 330 pages

"In 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she worked, ate, and lived alongside the working poor to examine how Americans eat when price matters"--Jacket.

Joy of Cooking

Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker · 849 pages

John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while

Extra Virginity: The Sublime and Scandalous World of Olive Oil

Tom Mueller · 238 pages

For millennia, fresh olive oil has been one of life's necessities, not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt?

Full Moon Feast: Food and the Hunger for Connection

Jessica Prentice · 346 pages

Hungry Planet

Peter Menzel, Faith D'Aluisio · 288 pages

"A photographic collection exploring what the world eats featuring portraits of thirty families from twenty-four countries surrounded by a week's worth of food"--Provided by publisher.

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

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

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.

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