Here are 63 books that Visualizing Taste fans have personally recommended if you like
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History and video games have defined much of my life, so it’s no surprise I’m writing about both. I was born in Sweden and first encountered the Wild West through the Lucky Luke comic books (huge in Europe!), and they instilled in me a fascination with American history. I emigrated to the U.S. with my family at age 8 and misspent most of my adolescence playing video games. In college, I returned to my childhood passion for studying the past and earned a BA, MA, and PhD in American history. Since 2013, I’ve been a professor at the University of Tennessee. Red Dead’s History is my second book.
When folks think of the late 1800s West, they think of many things–cowboys, railroads, ranches, gunslingers, and more–but they rarely think about big cities. Bill Cronon’s stunning book forever changes that.
He demonstrates that pretty much no corner of the West could escape the shadow of Chicago–the looming metropolis that ordered so much of Western life. Cows, cowboys, and ranchers all bowed to the Chicago meatpackers. Just about every Western railroad stopped in the city. And farmers across the West planted their fields based on the prices at the Chicago Board of Trade.
Cronon masterfully shows that country and city weren’t polar opposites but two sides of the same coin.
In this groundbreaking work, William Cronon gives us an environmental perspective on the history of nineteenth-century America. By exploring the ecological and economic changes that made Chicago America's most dynamic city and the Great West its hinterland, Mr. Cronon opens a new window onto our national past. This is the story of city and country becoming ever more tightly bound in a system so powerful that it reshaped the American landscape and transformed American culture. The world that emerged is our own.
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.
Consumers in America today take for granted what it means to go to a supermarket and pick from shelves upon shelves of products. But this is, from a historical perspective, a weird way to shop for food.
Deutsch’s book is an excellent study of the “self-service revolution” in food retailing. She also breaks down all the gender, race, and class dimensions to it in a way that will make the reader rethink the “ease” and straightforwardness of supermarket shopping.
The most powerful aspect of this book was how it challenged me to think about all the work that goes into shopping. What once required skill and savvy to negotiate prices and manage customer relationships was transformed by supermarkets, through store layout and other tactics, to bury the politics of shopping for food.
Supermarkets are a mundane feature in the landscape, but as Tracey Deutsch reveals, they represent a major transformation in the ways that Americans feed themselves. In her examination of the history of food distribution in the United States, Deutsch demonstrates the important roles that gender, business, class, and the state played in the evolution of American grocery stores.
Deutsch's analysis reframes shopping as labor and embeds consumption in the structures of capitalism. The supermarket, that icon of postwar American life, emerged not from straightforward consumer demand for low prices, Deutsch argues, but through government regulations, women customers' demands, and retailers'…
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.
Today most foods American consumers purchase are packaged. A hundred years ago this wasn’t so.
This is a dramatic change in how we get our food, what we know about it, and what we even think food is. Zeide’s book is an important read because she takes us through this with one of the earliest forms of packaged food: canned foods.
Her discussions of how the canning industry overcame food safety concerns with canned products and consumer resistance to the idea of canned as less fresh, less palatable, and cheap helped me to rethink the different ways a packaged food economy reshaped America’s foodways.
As someone researching food labeling, I was especially interested in how the canned food industry resisted and then embraced the idea of labels as a “window into the can.”
2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship
A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay.
Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown…
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.
Markets were once marketplaces, physical spaces where the buying and selling of food was a messy, smelly, and socially dynamic activity that required all kinds of logistical work and infrastructure.
Food markets were also once the lifeblood of the city, a necessary stop in most people’s daily to do list. Tangires tells us how that changed. Over the course of the twentieth century, city market after city market got moved from town center to city periphery as urban planners sought to upgrade market infrastructures and beautify city centers, moving the messy chaos of traditional wholesale markets out of sight.
For me this is a big part of the story of how consumers lost touch with where their food came from, since they no longer talked with the people who moved food from farm to table.
The untold story of America's wholesale food business.
In nineteenth-century America, municipal deregulation of the butcher trade and state-incorporated market companies gave rise to a flourishing wholesale trade. In Movable Markets, Helen Tangires describes the evolution of the American wholesale marketplace for fresh food, from its development as a bustling produce district in the heart of the city to its current indiscernible place in food industrial parks on the urban periphery.
Tangires follows the middlemen, those intermediaries who became functional necessities as the railroads accelerated the process of delivering perishable food to the city. Tracing their rise and decline in…
I’m a novelist and a teacher of writing. My books are fueled by curiosity above all else. I have no expertise in science, so I stand in wonder at complicated systems that remain mostly hidden to me. My interest in food is similarly recreational. I’m married to a great chef and cookbook author, so I’ve learned a lot by osmosis. But when I think back on the process of writing OnePotato, I have to give a lot of credit to my students. They seem to be part of a generation that’s genuinely passionate about eating in healthy, equitable, and sustainable ways. Much of my book was sparked by conversations in the classroom.
This is the newest book on my list, and it reads like a glimpse into the future. Zimberoff investigates big tech’s scramble to create eggs without chickens, milk without cows, and meat without animals. It’s remarkable in both its breadth and its access to key players. I mentioned my character’s struggle to balance nature and technology earlier. In this arena, the line is even finer. If there’s ever a sequel to my own book, it will surely explore alternative proteins.
The full inside story of the technology paradigm shift transforming the food we eat and who is making it
Ultra-processed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based-often vegan-and help address societal issues. And as our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did, but because so much is happening so rapidly, we actually know less. In Technically Food, investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today's changing food landscape and…
I’m a political economist interested in development which I’ve been studying, researching, and writing about since my undergraduate days in the early 1990s.
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.
The Global Food Economy examines the human and ecological cost of what we eat.
The current food economy is characterized by immense contradictions. Surplus 'food mountains', bountiful supermarkets, and rising levels of obesity stand in stark contrast to widespread hunger and malnutrition. Transnational companies dominate the market in food and benefit from subsidies, whilst farmers in developing countries remain impoverished. Food miles, mounting toxicity and the 'ecological hoofprint' of livestock mean that the global food economy rests on increasingly shaky environmental foundations.
This book looks at how such a system came about, and how it is being enforced by the…
As a teenager, I visited my uncle, who farmed rice in southern Haiti. I met a community that helped me understand that food is not just about dollars and cents—it’s about belonging, it’s about identity. This experience inspired me to become an aid worker. For the last 20+ years, I have worked to mend broken food systems all over the world. If we don’t get food right, hunger will threaten the social fabric.
I found that this book offers a great overview of the issues. I appreciate how the author breaks down the complex myriad forces shaping our agri-food systems into relatable anecdotes.
The author never gets lost in the numbers and stays focused on guiding the reader through the inequalities and power relations that define our food system. I found Patel’s writing always enjoyable.
"For anyone attempting to make sense of the world food crisis, or understand the links between U.S. farm policy and the ability of the world's poor to feed themselves, Stuffed and Starved is indispensable." —Michael Pollan, author of The Omnivore's Dilemma
It’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight.
To find out how we got to this point and what we can do about it, Raj Patel launched a comprehensive investigation into the global food network. It…
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.
Sandor Katz is one of the most important faces
in the modern fermentation movement, and The Revolution Will Not Be Microwaved
proves that his influence extends beyond the microbial sphere. This incredible
book shows how ordinary people can resist the dominant food system, revive
their community, and take direct action to benefit their own health and
nutrition.
An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as…
I am a naturopathic therapist, teacher, and writer working mainly with plant medicine since 1989. For decades, I’ve been teaching many aspects of natural healing and have written 5 books, published in 6 languages, on various aspects of my work. One of my favourite books is DEEPLY HOLISTIC, a Guide to Intuitive Self-Care, a synthesis of much of the advice I’ve given clients over my 30 years of practice.
Eating right involves two very important things- what you need to eat a lot of for health, and what you need to avoid eating because it will make you ill. A very sobering look inside the so-called ‘food industry’ and how it is operating in the modern world, Swallow This educates us as to what ‘food’ labels mean; ‘natural flavourings’, ‘modified starch’ and so on. Once you’ve read it, you will understand completely why I put ‘food’ in inverted commas, and will develop a proper aversion to processed ‘food’, which will save you from a raft of serious health outcomes.
From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.
Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How 'natural' is the process for making a 'natural' flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay 'fresh' for six months? And why, when you eat a supermarket salad, does the taste…
I got hooked on breastfeeding when, during my health visitor training, our class had a lecture from Drs. Penny and Andrew Stanway, who wrote the original Breast is Best. I breastfed my own children, became a breastfeeding counsellor and lactation consultant (IBCLC), and championed breastfeeding as a health visitor and midwife. I then worked for 14 years with the UNICEF UK Baby Friendly Initiative, teaching and supporting healthcare staff to improve standards of care for breastfeeding mothers and babies. Throughout, I gained a huge respect for babies’ abilities in relation to breastfeeding. This directly influenced my belief in their capacity to continue feeding themselves when they start solid food, which is my current focus.
Kimberly writes from personal experience and from the heart. She pulls no punches. Her book covers a lot of the obstacles you’d expect – societal attitudes to breastfeeding, the formula industry, and so on – but it’s her chapter on ‘the feminist fallacy’ that really spoke to me. I’ve always been baffled by the lack of support that feminist writers have shown for breastfeeding. They talk about it as a chore, as a restriction on women’s freedom, not as something amazing that a woman’s body can do. Kimberly challenges this thinking head on, fearlessly exposing the flawed thinking that has, in the name of equality, blindly followed an agenda set by men, with the result that motherhood is devalued and breastfeeding is framed as simply an issue of ‘choice’. Her conviction provides me with the hope that we can reverse this. Brilliant.
Breastfeeding. The mere mention of it has many mothers wracked with anxiety (how will I manage with work, other kids, what if I don't make enough milk?) or guilt about not doing it (will I be hurting my child ifl choose not to breastfeed? what will people think of me if I choose not to?). This hot-button issue is one we've talked about repeatedly in the media and in celebrity culture. Remember when Angelina Jolie posed for the cover of W nursing her new-born? Oh, the controversy! And when Barbara Walters complained about the woman breastfeeding next to her on…
