51 books like Diet for a Small Planet

Ever wonder why it’s so hard to stop eating a bag of chips? It’s because this “stuff” has been engineered to make us overeat.

Why do food companies want us to eat more than we need? Because our over-caloric consumption equals profits. It’s complicated stuff but Mark Schatzker illuminates what’s behind this crafty food engineering in an eminently readable book about food and flavor science.

If you’re like me you’ll be happy to learn the underpinnings of our food systems, even when it’s not so flattering.

Can you recall dipping your finger into a pile of sugar and placing it on your tongue?

Sugar is a magical ingredient that does far more than sweeten. It keeps food moist and soft and it extends the shelf-life in packaged foods. These are just a few reasons why we’re hooked on sugar and Gary Taubes takes us deep into sugars’ history.

What he uncovers is the opposite of sweet. We’re hooked, he tells us, and it’s the reason our chronic conditions are still on the rise. Taubes’ book pulls you along following the investigative journey on how sugar rose to dominance and what it’s doing to human health.

I can’t remember how I discovered this book, but once I cracked open the spine and began reading, I found myself going underline crazy.

The book is a captivating read about the history of the future of food, which is a bit of a tongue twister. How do we look back to the future? Belasco does this by investigating the ways in which we’ve projected our current outlook (from fears to concerns) around what’s to come––a bit of doomsday Tarot card reading if you will.

Despite its pub date, 2006, the book continues to inform. Belasco, a professor emeritus of American Studies at the University of Baltimore, helped bring food studies into a legitimate academic field. 

Food Politics is a compelling read about the tensions between economics and nutrition. Corporate food companies' strategic efforts to undermine sound nutrition for profit is one of the core themes. Government is petitioned and lobbied by corporations to weigh in on their side. Vegetarianism was not endorsed by the American Dietetics Association until 1987.

The meat industry is beginning to embrace and develop vegan products as a result of the consumer shift. It is a reminder to be vigilant and informed as to our food choices and the influence corporate food manufacturers have on your governments. In part due to industrial pressure, it wasn’t until 2009 that the American Dietetic Association endorsed the vegetarian diet.

Food in History is a pioneer work on the deceptively simple theme. Its purpose is to examine the forces which have shaped the nature of man’s diet throughout the course of thirty thousand years and to show, without special pleading, something of the way in which the pursuit of more and better food has helped to direct – sometimes decisively, more often subtly – the movement of history itself. To demonstrate, in effect, that in some senses, at least food is history.

This book literally walks the reader through the history of food, how we evolved from foraging to an agrarian community, and how supermarkets evolved from farmers markets. Weaving food into politics, religion, and economics Food in History is an expose on humanity's complex relationship with food and our reliance on both produce and meat as the basis of the human omnivore diet.   

Dr. Bieler discusses the use of food as medicine in lieu of using medicine, enabling one’s body to heal itself through nutritional therapy provided by vegetables and whole foods. His thesis is that improper, or nutrient-deficient, foods cause disease and proper foods heal disease.

It is the first book I read on nutrition shortly after entering the seminary. In his book, he makes the nutritional case for fresh vegetables and fruits as essential to a healthy human diet. 

Dr. Ballantine leads the reader through the transition process and nutritional elements of becoming a vegetarian. In his thoughtful approach, he addresses macro nutrition (protein, carbohydrates, and fatty acids) and the biological impact of consuming meat. I found it interesting how he addresses it, starting with red meat and proceeding on to poultry and finally fish as protein elimination phases to becoming a vegetarian. Radical changes to one’s diet may create biological abnormalities.

Dr.Ballentine’s dietary preference is primarily plant-based, with vegetarianism as the foundational principle. The Greeks, who initiated a vegetarian diet, ate eggs and drank milk. Their objection was the unnecessary killing of animals. Meat and dairy are very acidic (butter is an exception) and can contribute to respiratory congestion which compelled me to become a vegetarian and eventually a plant-based vegetarian..

Kathryne is behind the vegetarian food blog, Cookie + Kate, and this cookbook includes favorite recipes such as Southwestern Roasted Veggie Salad, Lentil Soup, Butternut Squash Chipotle Chili, and homemade granola. I love that she incorporates roasted vegetables into so many salads and other dishes. It's my favorite way to prepare vegetables. Lots of photos throughout, which is a feature I appreciate in any cookbook.

This cookbook by Mark Bittman re-energized the vegetarian movement over a decade ago (and was updated on its 10th anniversary). Think of it as the “Joy of Cooking” for vegetarians, covering all foods and techniques from A-Z. The recipes are straightforwad and approachable, making them perfect for beginner cooks as well as experienced home cooks. Favorites are Vegetarian Pho, Paella with Tomatoes and Eggs, and Curried Potatoes.

When I was a young cook, I picked up my copy of this opus from a neighbor’s stoop sale, and it immediately became one of my most valued possessions. I’d go to the farmer’s market, buy a vegetable I didn’t recognize, and then back at home consult this, my vegetable bible, for how I should cook it. It has never steered me wrong and 20 years later, I still find new things to learn from it and am always in awe of Deborah Madison’s prescient wisdom on the subject of how to thoughtfully shop, cook, eat, and live. It’s warmly written and exhaustive in its scope – as much of a reference as it is a practical cookbook for regular use.