Here are 53 books that Chew on This fans have personally recommended if you like
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In the late 1980s, I led a team of researchers who studied relations between Vietnamese refugees, Hispanic immigrants, and native-born residents of Garden City, Kansas, many of whom came to work in what was then the world’s largest beef packing plant. I became fascinated by the meat and poultry industry. Since then, I have studied industry impacts on communities, plant workers, farmers and ranchers in Nebraska, Oklahoma, and my hometown in Kentucky. The meat and poultry industry is highly concentrated, heavily industrialized, and heavily reliant on immigrant labor. As such, it has much to teach us about where our food comes from and how it is made.
This is a must-read book about Spam. No, not the kind that clogs up your inbox, but the cheap canned meat that pioneered the postwar love affair with processed foods, which Monty Python so cleverly satirized.
In this hard-driving and wide-ranging investigation, Ted Genoways focuses on Hormel Foods and its signature product—Spam—to expose the dark underbelly of industrial pork production that brings us our bacon, hams, chops—and Spam. It broke my heart and turned my stomach at the same time.
A powerful and important work of investigative journalism that explores the runaway growth of the American meatpacking industry and its dangerous consequences.
On the production line in American packinghouses, there is one cardinal rule: the chain never slows. Every year, the chain conveyors that set the pace of slaughter have continually accelerated to keep up with America’s growing appetite for processed meat. Acclaimed journalist Ted Genoways uses the story of Hormel Foods and soaring recession-era demand for its most famous product, Spam, to probe the state of the meatpacking industry, including the expansion of agribusiness and the effects of immigrant…
In the late 1980s, I led a team of researchers who studied relations between Vietnamese refugees, Hispanic immigrants, and native-born residents of Garden City, Kansas, many of whom came to work in what was then the world’s largest beef packing plant. I became fascinated by the meat and poultry industry. Since then, I have studied industry impacts on communities, plant workers, farmers and ranchers in Nebraska, Oklahoma, and my hometown in Kentucky. The meat and poultry industry is highly concentrated, heavily industrialized, and heavily reliant on immigrant labor. As such, it has much to teach us about where our food comes from and how it is made.
I am an enthusiastic meat eater. So are most Americans. I know how cows, pigs, and chickens are turned into meat and poultry. Most Americans don’t. Putting Meat on the American Table offers a concise and witty overview of America’s love affair with both meat and convenience.
And how the two have been married to transform both animals and meat from the barn to the meat counter. I especially liked the chapter on the hot dog, a “meat cocktail” that encapsulates our fixation on meat, convenience—and fun.
Engagingly written and richly illustrated, Putting Meat on the American Table explains how America became a meat-eating nation-from the colonial period to the present. It examines the relationships between consumer preference and meat processing-looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat. He draws on detailed consumption surveys that shed new light on America's eating preferences-especially differences associated with income, rural versus urban areas, and race and ethnicity. Putting Meat on the American Table will captivate general readers and interest all students of the…
In the late 1980s, I led a team of researchers who studied relations between Vietnamese refugees, Hispanic immigrants, and native-born residents of Garden City, Kansas, many of whom came to work in what was then the world’s largest beef packing plant. I became fascinated by the meat and poultry industry. Since then, I have studied industry impacts on communities, plant workers, farmers and ranchers in Nebraska, Oklahoma, and my hometown in Kentucky. The meat and poultry industry is highly concentrated, heavily industrialized, and heavily reliant on immigrant labor. As such, it has much to teach us about where our food comes from and how it is made.
Giant corporations control every sector of our economy. Nowhere is this more evident than in what we eat and drink. Controlling these corporations are families about which we know very little. This book pulls back the curtain to reveal the families that created these food empires.
I knew how Cargill captured the grain market, and Walmart muscled its way to the top of the grocers’ mountain. But I had no idea that an obscure German holding company came to dominate what I thought were independent coffee and bakery chains or how the company whose name is on the out-of-season berries in the produce aisle doesn’t really grow them at all. If you are a foodie, Barons will open your eyes and probably turn your stomach. It sure did mine.
Barons is the story of seven corporate titans, their rise to power, and the consequences for everyone else. Take Mike McCloskey, Chairman of Fair Oaks Farms. In a few short decades, he went from managing a modest dairy herd to running the Disneyland of agriculture, where school children ride trams through mechanized warehouses filled with tens of thousands of cows that never see the light of day. What was the key to his success? Hard work and exceptional business savvy? Maybe. But more than anything else, Mike benefitted from deregulation of the American food industry, a phenomenon that has consolidated…
In the late 1980s, I led a team of researchers who studied relations between Vietnamese refugees, Hispanic immigrants, and native-born residents of Garden City, Kansas, many of whom came to work in what was then the world’s largest beef packing plant. I became fascinated by the meat and poultry industry. Since then, I have studied industry impacts on communities, plant workers, farmers and ranchers in Nebraska, Oklahoma, and my hometown in Kentucky. The meat and poultry industry is highly concentrated, heavily industrialized, and heavily reliant on immigrant labor. As such, it has much to teach us about where our food comes from and how it is made.
I like this one because it reveals what is wrong with modern meat production, not only within the broad context of industrial agriculture but also the governmental policies and corporate control of what we eat.
It ranges widely from corporate control of plant and animal genetics to who raises what we eat and dictates where and how it is grown, to the chemicals that go onto our fruits and vegetables and into our bodies, to government oversight and regulation of food safety and animal welfare; to corporate concentration at every link in the food chain.
But what I appreciate most of all is Hauter’s extensive and thoughtful analysis of what can be done to break up the foodopolies and rebuild a healthy and just food system.
Wenonah Hauter runs an organic family farm in Northern Virginia that provides healthy vegetables to over five hundred families. Despite this, as one of the nation's leading healthy food advocates, Hauter believes that the local food movement is not enough to solve America's food crisis and the public health debacle it has created. In Foodopoly, she takes aim at the real culprit: the massive consolidation and corporate control of food production, which prevents farmers from raising healthy crops and limits the choices that people can make in the grocery store.
I’ve been fascinated with the science and psychology behind sugar addiction ever since I started graduate school at Princeton University. When I was deciding what to study for my dissertation. I knew my topic needed to be something big, important, and meaningful. At the time, we were starting to hear about the dangers of obesity, and I wondered if it was due to our changing food environment, which had more and more sugar in it. I never would have imagined that this project would lead me to over 20 years of research. Learn all about it in my book Sugarless.
Fast food is everywhere you turn nowadays, which makes Fast Food Nation by Eric Schlosser such an important read for people of all ages and backgrounds. While reading, I was continuously fascinated to find out how ugly and disturbing the truth is behind America’s fast-food system.
With the obesity epidemic on the rise, I truly hope all children, adults, and older adults read this book and use the truth it teaches to change their lives for the better.
Now the subject of a film by Richard Linklater, Eric Schlosser's explosive bestseller Fast Food Nation: What the All-American Meal is Doing to the World tells the story of our love affair with fast food.
Britain eats more fast food than any other country in Europe. It looks good, tastes good, and it's cheap. But the real cost never appears on the menu.
Eric Schlosser visits the lab that re-creates the smell of strawberries; examines the safety records of abattoirs; reveals why the fries really taste so good and what lurks between the sesame buns - and shows how fast…
I'm a fifth-generation Arizonan, a former staff writer for the Arizona Republic, and a lifelong student of the Grand Canyon State. One of my very favorite things to do is travel the backroads of this amazing state and talk with the astonishing people who live there. Along the way, I wrote eight nonfiction books, including Island on Fire, which won the 2020 National Book Critics Circle Award. My day job is at Chapman University, where I am an English professor.
“They came hungry,” begins the first chapter of this delightful look at the gastronomy of America’s desert quarter.
The whole dining table is here: huevos rancheros, tamales, chili, oranges, russet potatoes, rotgut whiskey, the chimichanga (which McNamee calls “a crispy torpedo of goodness”) and the Apache home-brewed beer called tiswin.
It’s one thing to enjoy Southwestern cooking. It’s another to understand its roots.
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at…
I have been researching and writing about wine, food, and travel for over 40 years (my first book, The Wine and Food of Europe, co-authored with my photographer wife Kim Millon, was published in 1982). I love to travel, I love to eat, and I love to drink wine. Most of all, I am interested in placing food and wine within a cultural and historical context. I have a weekly podcast, “Wine, Food, and Travel with Marc Millon,” which allows me to explore these topics by speaking directly to people. I hope you enjoy the books on my list as much as I do.
I love travelling to Italy’s great cities: Florence, Venice, Rome, Naples, Palermo, Bologna, Turin. One of the great pleasures is enjoying the local foods and wines. In this book, John Dickie demonstrates that Italy’s famed regional cuisines have origins not in the countryside but in the peculiar and particular workings of these great urban entities.
By exploring foods through links to cities, and cities through the foods that are unique to each, whether because of foreign influences, systems of agricultural tender, or through highlighting differences between working, merchant, and aristocratic classes, Dickie gave me greater insight and appreciation into place through the food that you or I will encounter on our plates, wherever in Italy we might happen to find ourselves.
'If only we could all write as brilliantly on Italy and its food as John Dickie does. He may well know Italy and Italians better than they know themselves' Stanley Tucci
The new edition of the much-loved classic, with a fresh chapter that brings the surprising and moreish tale of the Italian way of eating right up to the present.
Delizia! takes the reader on a revelatory historical journey through the flavours of the cities that shaped the Italian love for good eating. From the bustle of Medieval Milan, to the bombast of Fascist Rome; from the pleasure gardens of…
I study culture. Ever since I was little, I’ve been fascinated by what people think, feel, believe, have, and do. I’ve always wondered why people need things to be meaningful. Why do people need an explanation for why things happen that puts the meaning outside their own minds? I wanted to get beyond the need for things to be meaningful by themselves, so I began looking into meaning-making as a thing we do. Once I realized the process was infinitely more interesting and valuable, I read books like those on my list. I hope they spark you as much as they have me.
I love that Mol weaves together three different narrative voices on the page simultaneously to force me out of my linear perspectives. In the process, I need to explore many of the meanings of food and eating as human activities.
I love gaining a new angle on something that seems so basic, fundamental, and therefore easy—eating. But Mol provides a new set of understandings of eating and all its related processes so that I learn that what I thought was basic and fundamental is instead just a meaning that I make.
As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we…
Blame it on the issues of National Geographicand books on ancient mythology I devoured as a child or my family’s obsession with Frontier House, but I’ve always been one of those people who felt misplaced in time—longing to live a life more immersed in the natural world. That yearning has only grown stronger as the world has rapidly technologized and globalized since my childhood. Luckily, I’ve been able to channel it into some fascinating work as a journalist and author writing about the environment, food systems (I’m also a lifelong foodie with a passion for traditional foods), and cultural history.
This isn’t just a book—it’s a feat of cultural anthropology, an ark of the world’s wondrous and unique food cultures on the brink of erasure due to the encroachment of industrial food and globalization. The photos are mesmerizing, and the accounts of the families are both fascinating and heartrending.
I keep this book on my desk and open it anytime I have a little downtime. I can disappear into the world of, say, subsistence farmers in Bhutan or marvel over the mouthwatering array of dishes a Turkish mom churns out for her family of six from a one-bedroom apartment in Istanbul. I never cease to be amazed—or hungry.
The age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform eating habits worldwide. HUNGRY PLANET profiles 30 families from around the world--including Bosnia, Chad, Egypt, Greenland, Japan, the United States, and France--and offers detailed descriptions of weekly food purchases; photographs of the families at home, at market, and in their communities; and a portrait of each family surrounded by a week's worth of groceries. Featuring photo-essays on international street food, meat markets, fast food, and cookery, this captivating chronicle offers a…
I’m an author, playwright, nonprofit strategist, and mother to two small children–the list goes on and on, and it's enough to work up an appetite. Since three of my favorite things in the world are 1) my kids, 2) stories, and 3) food, this reading roundup is near and dear to my heart. I wrote my picture book, Do Not Eat This Book!, because I believe food is a delicious entryway for exploring identity, sharing, caring, culture, and more, and the books in this list exemplify the sweet power of a good food-themed picture book.
At our house, we love books that allow us to visit new worlds. This book explores food from 13 different countries across the globe and will make you want to travel all the way around the world (or maybe just go to a local restaurant for now) to try all the delicious dishes.
From Sweden to Nigeria and Pakistan to Peru, it’s interesting and tantalizing to learn more about each place through what’s on their plates.
Dig in to this fun and informational book that explores foods from 13 countries around the world. Meet characters from countries including Sweden, Peru, Pakistan, Nigeria, and more as they enjoy breakfast, lunch, and dinner. Be inspired to try something new and learn about other cultures. Let's eat!
