Here are 100 books that The Revolution Will Not Be Microwaved fans have personally recommended if you like
The Revolution Will Not Be Microwaved.
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All my life, I’ve been aware that there are many layers to reality, many of which are human fabrications. Some are physical, like roads. Some are social, like healthcare. But the ones that control our lives the most, and that determine our global outcomes (poverty, war and ecological degradation for example), are ideological. The most powerful of these is our economic system. If we are to address the meta-crisis, I feel passionately that we need to be able to question and reimagine the economy. All the books I’ve chosen have been really important in helping me to think differently about things we usually take for granted.
I love this book because of how beautiful and hopeful it is. The author pulls together amazing stories from her life to gradually weave an understanding of the meta-crisis we find ourselves in. I was captivated by the way she contrasts her family’s indigenous American culture with our modern approaches to both science and the economy.
I love Robin’s prose, which is exquisitely written. But perhaps what I value the most is the fact that she writes with optimism, giving me the courage to get up every day and think about how to put her wisdom into practice.
Called the work of "a mesmerizing storyteller with deep compassion and memorable prose" (Publishers Weekly) and the book that, "anyone interested in natural history, botany, protecting nature, or Native American culture will love," by Library Journal, Braiding Sweetgrass is poised to be a classic of nature writing. As a botanist, Robin Wall Kimmerer asks questions of nature with the tools of science. As a member of the Citizen Potawatomi Nation, she embraces indigenous teachings that consider plants and animals to be our oldest teachers. Kimmerer brings these two lenses of knowledge together to take "us on a journey that is…
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.
What should we eat, and how do we choose? Where does our food come from?
In Omnivore’s Dilemma, Michael Pollan traces the origins of four meals to help answer this question. Each of these meals represents a food production system, big organic, industrial agriculture, for example. He takes us from a McDonald’s meal (hint: it’s corn) to a hunt.
In reading this book, I especially loved his investigative journalism, how he explored the environmental, social, and economic ramifications of each food and its system of production.
The New York Times bestseller that's changing America's diet is now perfect for younger readers
"What's for dinner?" seemed like a simple question-until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers' adaptation of Pollan's famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices.
In a smart, compelling format with updated facts, plenty of photos, graphs, and visuals, as well as a new afterword and backmatter, The Omnivore's Dilemma serves up a bold message…
My life's work has been to educate and encourage others to take food into their own hands with the intention of reclaiming real nutrition and declaring independence from the conventional food system. I'm humbled by the fact that my DIY Kombucha business has been successful, and it means that enough people are realizing the importance of intentionality when considering the food and drink we put in our bodies. I'd say that our motto of "Changing the world, one gut at a time" accurately represents what we're doing every day.
With veganism and vegetarianism on the rise,
it's books like these that make an important case for keeping meat, especially
beef, in our diet. While reputable science is the backbone of the book, it also
takes a look at the ethical arguments for keeping local cattle ranching alive,
the use of natural fertilizers produced by farm animals, and delicious beef on
our plates.
We're told that if we care about our health-or our planet-eliminating red meat from our diets is crucial. That beef is bad for us and cattle farming is horrible for the environment. But science says otherwise.
Beef is framed as the most environmentally destructive and least healthy of meats. We're often told that the only solution is to reduce or quit red meat entirely. But despite what anti-meat groups, vegan celebrities, and some health experts say, plant-based agriculture is far from a perfect solution.
In Sacred Cow, registered dietitian Diana Rodgers and former research biochemist and New York Times bestselling…
I am an author and former environmental activist who dropped out of the ‘conflict industry’ in 1997 to start the Quivira Coalition, a nonprofit organization dedicated to building a radical center among ranchers, environmentalists, scientists, and others around practices that improve resilience in working landscapes. For two decades, I worked on the front lines of collaborative conservation and regenerative agriculture, sharing innovative, land-based solutions to food, water, and climate challenges. I live in Santa Fe, New Mexico.
Farming While Black explores an often neglected perspective on regenerative agriculture. It is a “how to” guide for aspiring African-heritage growers to reclaim their dignity as agriculturists, but Penniman also wants everyone to understand the contributions of African-heritage people to farming. She explores soil fertility, seed selection, using whole foods in culturally appropriate recipes, and sharing stories of ancestors including the trauma associated with slavery and economic exploitation. The book tells the story of Soul Fire Farm, located in upstate New York, a national leader in the food justice movement.
Leah Penniman - recipient of the James Beard Foundation Leadership Award 2019'An extraordinary book...part agricultural guide, part revolutionary manifesto.' VOGUE
'Farming While Black offers a guide to reclaiming food systems from white supremacy.' Bon Appetit
In 1920, 14 percent of all land-owning US farmers were black. Today less than 2 percent of farms are controlled by black people, a loss of over 14 million acres and the result of discrimination and dispossession. While farm management is among the whitest of professions, farm labour is predominantly brown and exploited and people of color disproportionately live in 'food apartheid' neighborhoods and suffer…
I’ve always been interested in food, even as young as 3 years old I remember wanting to taste everything, and I found the process of cooking fascinating. But I really got interested in food as a topic for research during my time studying Greek culture for my PhD thesis. People on the island of Kalymnos, where I’ve conducted research for 30 years, made a strong connection between food and memory, but it was a connection that few scholars have written about until recently. So I’ve been excited to participate in a new field reflected by all of these books, and hope you will be as well.
This is the first book of its kind to combine a focus on women’s food knowledge from growing and harvesting to cooking.
The author draws from a wide array of sources to provide a rare cross-cultural and historical perspective on women’s food practices and their significance to “sexual politics.” Written in accessible and lively prose that is both informative and a pleasure to read.
Women have always been inextricably linked to food, especially in its production and preparation. This link, which applies cross-culturally, has seldom been fully acknowledged or celebrated. The role of women in this is usually taken for granted and therefore often rendered unimportant or invisible. This book presents a wide-ranging, interdiscplinary and comprehensive feminist analysis of women's central role in many aspects of the world's food systems and cultures. This central role is examined through a range of lenses, namely cross-cultural, intergenerational, and socially diverse.
I’ve been interested in diets ever since I watched my mom diet while I was growing up. For decades, I enthusiastically jumped on the diet roller coaster myself, and thus began my quest to find the “perfect” way to eat. Not one of these “diets” ever worked for me for long-term weight loss, however, and I became more and more confused about what I “should” be eating. Finally, I was able to lose over 80 pounds thanks to intermittent fasting, but I was still confused about what I should be eating. Once I figured out the when (intermittent fasting), the what followed, thanks to the work of these authors.
Tim Spector is a professor of genetic epidemiology at King’s College London and one of my favorite health researchers. In Spoon-Fed, Dr. Spector examines top myths about health, such as “nutritional guidelines and diet plans apply to everyone,” “calories accurately measure how fattening a food is,” and “gluten is dangerous.”
Everything we've been told about our diets is wrong
Is breakfast really the most important meal of the day? Is there any point in counting calories? Is there any evidence that coffee is bad for you?
Through his pioneering scientific research, Tim Spector busts these myths and combats food fake news. Spoon-Fed explores the scandalous lack of good science behind many medical and government diet recommendations, and how the food industry holds sway over these policies and our choices.
Spoon-Fed is a groundbreaking book that forces us to question every diet plan, official recommendation, miracle cure…
Having studied diet and behavior for forty years, I realized that I had ignored obesity. However, after eventually considering the topic, I found that the actions of both politicians and the food industry had been spectacularly unhelpful. Why are so many people allowed to suffer? If politicians and the food industry are ineffective, there is a third group that could engineer change: the general public. It is scandalous that so many have been condemned to an early death following decades of ill-health. Something needs to change.
Very often, the study of obesity amounts to little more than stating the cause of obesity. Vague and uninformative statements are made, such as we eat too much, and exercise too little. Although true, this has little use unless you can persuade people to change their behavior. Therefore, the book recommended has one great attraction: it suggests something useful that can be done.
It is a short book aimed at children that attempts to reduce the impact of advertising. Children are introduced to the latest marketing strategies. They are taught ways they can push back, allowing them to take control of their diet and health. Food literacy is acquired.
Eat This! examines how fast food marketing gets you to buy junk and how you can fight back. It shows how marketers embed sales pitches in media to lure consumers to foods that can negatively impact the health of children. The author explains what advertising is, discusses product placement and other tools used to sell products. Curtis provides careful insights into the fast food industry and ways in which young people can push back.
"Kids need to know the truth about junk food, and understand the millions of ways it's pushed on them -- every day. Andrea's fun and accessible…
A former Catholic, raised in the restaurant business, becoming a Franciscan, and with a passionate love of art, they collectively integrated and came to define my life. I was sent to culinary school. Suffering from a chronic lung condition and obesity, I learned that an animal-based diet was the primary cause and became a vegan in October 1976, regaining my health. Vegan culinary art, as my life’s passion, led me to compete in the International Culinary Olympics five times in Germany, winning Seven medals, including gold, writing for magazines, authoring four books, and working with the United Nations to help humanity improve its health with a plant-based vegan diet.
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.
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing expose, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States - enough calories to meet the needs of every man, woman, and child twice over - has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more - more food, more often, and in larger portions - no matter what it does to waistlines or well-being. Like…
I was lucky enough to be introduced to medieval Welsh literature when I was an undergraduate, and the Welsh language mesmerised me. It is so unlike any other language that I had come across and translating texts from Welsh into English was as absorbing as code-cracking. My apprenticeship as a scholar was long and hard and I soon realised that my particular contribution was to make Welsh literature accessible to non-Welsh speakers, not simply through translations, but by aligning the Welsh tradition with the wider literary cultures of Europe. I want Wales and its two literatures to take their place as two of the great literatures of Europe.
I’m not particularly a foodie, but this book was an eye-opener.
Carwyn Graves takes us on a historical and topographical journey around Wales uncovering one of its best-kept secrets, its traditional and inventive cuisine. I discovered that there is definitely more to Welsh cooking than the famous Welsh rarebit or even the ubiquitous Welsh cakes (enjoyable though they are).
The book is structured around key foods from the Welsh menu, including Bara/Bread, Caws/Cheese, and Cig Oen/Lamb. The emphasis is on fresh natural foods, though the final chapter on Sglodion/Chips rather gives the game away.
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods - from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so.
In this important book, author Carwyn Graves travels Wales to uncover the country's traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip…
People tend to think of food as being simple and self-evident, or at least feel it should be. In fact, almost every aspect of modern food has been dramatically reshaped by science and technology. Something that fascinates me as a historian is thinking about past transformations in our foodways and how they explain the social tensions and political struggles we live with today. My book From Label to Table tells a biography of the food label, using it as a prism to explore Americans’ anxieties about industrial foodways. I found these books to be an excellent primer for understanding the emergence of America’s packaged food economy and its many problems.
I think one of the most important yet hardest things to study with food in history is its sensory appeal.
Taste and smell are so important to how we experience food, but don’t leave a record. Visualizing Taste is a smart, fun look at the role of the senses in food marketing, and how businesses remade markets around visual selling.
To illustrate what an incredible revolution this was, just think about the following: when you walk into a supermarket, what do you smell? Chances are, if it’s a decent one, the answer is nothing. Which is kind of crazy since food should smell!
Hisano shows us how modern marketers changed our relationship to food, elevating color over other attributes of food, such that today we rely more on sight than taste or smell to buy our food.
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider "natural," "fresh," and "wholesome."
The yellow of margarine, the red of meat, the bright orange of "natural" oranges-we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them-wholesome, fresh, uniform-has been…
