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

Animal, Vegetable, Miracle: A Year of Food Life

Barbara Kingsolver, Steven L. Hopp, Camille Kingsolver · 384 pages

Bestselling author Barbara Kingsolver returns with her first nonfiction narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat."As the U.S. population made an unprecedented mad dash for the Sun Belt, one carload of us paddled against the tide, heading for the Promised Land where water falls from the sky and green stuff grows all around. We were about to begi

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,

Happy Snacking, Don't Die!: Foraging and Vegan Recipes with Black Forager (A Cookbook)

Alexis Nikole Nelson · 272 pages

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 Third Plate: Field Notes on the Future of Food

Dan Barber · 486 pages

"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Bar

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?

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

Bread, Wine, Chocolate: The Slow Loss of Foods We Love

Simran Sethi · 350 pages

"Bread, Wine, and Chocolate, part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Award-winning journalist Simran Sethi travels from wild coffee forests in Ethiopian to

Plenty: One Man, One Woman, and a Raucous Year of Eating Locally

Alisa Smith, J.B. MacKinnon · 272 pages

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

Silent Spring

Rachel Carson · 320 pages

"An important, controversial account ... of the way in which man's use of poisons to control insect pests and unwanted vegetation is changing the balance of nature." Booklist.

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

Chew on This: Everything You Don't Want to Know About Fast Food

Eric Schlosser, Charles Wilson · 304 pages

A behind-the-scenes look at the fast food industry. This book reveals the truth about what lurks between those sesame seed buns, what a chicken "nugget" really is, and how the fast food industry has been feeding off children for generations. The coauthor is Charles Wilson.

Salt Sugar Fat: How the Food Giants Hooked Us

Michael Moss · 480 pages

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.

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.

Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit

Barry Estabrook · 256 pages

Investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry and the price we pay as a society when we take taste and thought out of our food purchases.

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.

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

Sandor Ellix Katz · 389 pages

Organic Manifesto: How Organic Farming Can Heal Our Planet, Feed the World, and Keep Us Safe

Maria Rodale · 240 pages

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

Food Not Lawns: How to Turn Your Yard Into a Garden and Your Neighborhood Into a Community

Heather Flores · 344 pages

The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week)

Robin Mather · 266 pages

"A charming ode (with recipes) to eating well and locally, on $40 dollars per week, from a recently unemployed food-journalism veteran. In 2009, Robin Mather found herself unemployed. She consequently moved to rural Michigan, where she committed to eating three home-cooked, seasonal, and local meals a day. In essays that chronicle a year of her ambitious project, Mather explores the confusion su

The End of Food

Paul Roberts · 416 pages