From my list on the industrialization of and fight for the future of food.
Why am I passionate about this?
I became fascinated by the intersection of food, sustainable agriculture, and culture when I moved to Iowa. I had long been an environmentalist, but moving to the land of big corn forced me to rethink food production. I wrote a book that explored agricultural narratives in India (Growing Stores from India) and developed a class on Religion and Food. I then became curious about how people and communities translate their values of sustainability into practice. For example, how do you decide what to eat, and who gets to decide? These books helped me think about links between food, sustainability, and culture and the power to decide what to eat.
A. Whitney's book list on the industrialization of and fight for the future of food
Why did A. Whitney love this book?
In Fast Food Nation, journalist Eric Schlosser traces the growth of fast food across the US and shows how franchises have standardized both agricultural and social life in the process.
As the demand for McDonalds’ fries and hamburgers soared, for example, farmers adapted potato and meat production to strict new specifications. Similarly, fast food franchises reshaped labor practices in the process.
Schlosser’s book was the first to reveal the extent to which fast food changed environmental, social, and health landscapes in the US. And, more important, we see how much fast food—which promises choice—has instead reduced agricultural biodiversity and food choice in the process.
4 authors picked Fast Food Nation as one of their favorite books, and they share why you should read it. This book is for kids age 14, 15, 16, and 17.
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…