10 books like Hungry City

With entries on foods from Aardvark to Zucchini, this wonderful, wide-ranging reference book has a place of honour by my desk. The idea of a global guide to foodstuffs was conceived of by Alan Davidson in 1976 – before the digital age – and first published in 1999. Davidson, who edited it, brought his intellectual curiosity, knowledge, and humour to the project. The result is a seminal reference book which instead of being dull or stodgy is lively, engaging, and interesting. A book that I never tire of using, as always come across something that catches my attention in the most beguiling way.

Truly a remarkable book, this seminal work has been – and continues to be - profoundly influential in shaping our understanding of food. The book’s subtitle – An Encyclopedia of Kitchen Science, History and Culture – expresses its huge breadth Writing with great clarity and concision, McGee shares the history of foods – such as cheese, chocolate, grains, sugar – and explains the science of how humans use, cook and preserve them. If you’re at all interested in understanding food better, then this is the book for you.

This wonderful, engaging book will change the way you think about food. Margaret Visser unpicks an “ordinary meal” in North America, digging beneath the surface of everyday ingredients such as butter, lettuce and chicken to reveal fascinating stories. Visser – who writes with a shrewd and perceptive intelligence - weaves together history, science and social observation to great effect. The ‘ordinary’ meal proves to be no such thing.

First published in 1747, this cookbook was a bestseller of its day. One of the things I love about it is the way that Hannah Glasse’s forthright voice leaps off the page across the centuries. Aimed at servants, she begins by explaining that she has not written ‘in the high, polite stile’, but instead written it clearly in terms that can be easily understood by her audience. She is scathing about the extravagant tricks that fashionable French cooks resort to: ‘I have heard of a cook that used six pounds of butter to fry twelve eggs, when everybody knows, that understands cooking, that half a pound is full enough, or more than need be used. But then it would not be French.’ In its approach to ingredients, its language, its recipes, this is a wonderful glimpse into the past.

This short (190-page) book shows how the global food system is intrinsically connected to world region’s diverse developmental trajectories, covering the colonial era to the green revolution to the contemporary corporate-dominated food system.

Historically, agriculture has been subordinated ever more tightly to capitalist imperatives of profit – based upon increased, faster, and cheaper production. Agriculture has been transformed from a ‘closed loop system’, where soil fertility was renewed based upon locally-available resources (such as animal manure), to a through-flow system dependent upon external inputs.

This shift raised yields for a while, but at the cost of soil exhaustion and the accumulation of power and resources in the hands of agrochemical companies at the expense of the small farmer sector.

Weis suggests that we need to consider new ways of producing our food, which would also establish new forms of world development. 

This ‘wake-up’ call to society about the food crisis already affecting one billion people provides both information and guidance about what needs to be done to avert disaster.

It is also full of important philosophy, such as “There can be no peace until people have enough to eat.” The book goes on to offer important insights into what needs to be done for humanity to live sustainably.

The task is enormous, but there is hope if we wake from our slumbers. 

The crux of this book – ‘the need of the moment’ – focuses on the critical role of agrobiodiversity.

It recognizes that the current tendency to focus on only 30 out of 30,000 edible plant species has ignored many wonderful and locally popular foods that are also crucial for healthy and productive farming systems.

The book illustrates a ‘light bulb’ moment for the future of agriculture with the recognition of the numerous untapped benefits of edible plant species that have been overlooked by modern science.

If you were ever curious about where your food comes from, the strain and effort and environmental costs associated with it, boy is this the book for you! I learned so, so much from reading this, and I assign chapters to my class every year. It is thoroughly researched, and addresses all the vulnerable points of the current food system—especially in industrial countries. I guarantee you will have a different perspective of where your food comes from after reading this book. It is nothing less than a call to change the current food system if we are to deal with climatic uncertainty.

Did you know a single pig can be made into one thousand different products? This ethnography explores the ways humans extract profit from hogs, and simultaneously it is a commentary on the effects of industrialization. I thought I knew the problems with factory farming, but clearly I had only a surface understanding. Plus, rather than just dismissing humans as driven by craven or evil intentions, Blanchette is able to express compassion for the humans who are caught up in these systems of animal exploitation.  I learned so much about thinking and writing about animals and humans from reading this book. A flawless ethnography.   

When I began my career as a professor at Colorado State University I knew my responsibility was to study the kinetics of herbicide degradation and soil and develop systems for weed control in agronomic crops.

During my academic career at Cornell University and Oregon State University no one ever suggested I should take class in philosophy or that agriculture had moral problems. I knew and my professors emphasized agriculture was a worthy and essential human endeavor.

When I first became acquainted with William Aiken and he introduced me to his book my view of agriculture began to change. I realized the value and essential role of moral philosophy to agriculture. I know I was viewed as a traitor to my discipline, but Aiken's book convinced me there was something wrong.

As a professor and educator I had a responsibility to begin to study and write about agricultural ethics.