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Journals Gastronomica Volume 9 Issue 4

America’s Food: What You Don’t Know About What You Eat Harvey Blatt Cambridge, ma: The mit Press, 2008 384 pp. Illustrations. $29.95 (cloth) When I ask my students at the University of Calgary where their food comes from, I get many interesting answers: a styrofoam tray at Safeway; the processing plant two hours south of our city; the frozen food section at the local organic food market; the microwave; the Hutterites at the farmer’s market. To varying degrees these answers are all correct, but they also demonstrate the disconnect that many North Americans experience when they take it for granted that every night food will end up on their plates—often without thinking any further about where their food comes from. In America’s Food Harvey Blatt offers an answer to the above question in a very thorough analysis of where our food comes from and how it gets to our plates. In a book that covers all aspects of food production, from growing grain to processing beef, no question about food connections goes unanswered. Wondering how many food additives Americans eat each year? Blatt has the answer. (About 150 pounds of additives, in case you are interested.) Acreage and

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Slow Food Story: Politics and Pleasure

Parasecoli, Fabio
Gastronomica , Volume 9 (4)
University of California Press – Nov 1, 2009

More Info
  • Publisher University of California Press
  • Copyright © 2009 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED.
  • ISSN 1529-3262
  • eISSN 1533-8622
  • D.O.I. 10.1525/gfc.2009.9.4.109b
  • Publisher site Get PDF  

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