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Animal, Vegetable, Junk
A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book
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Check link for latest rating. ( 3,731 ratings, 560 reviews)
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Format: Paperback / softback
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From hunting and gathering to GMOs and ultra-processed foods, this expansive tour of human history rewrites the story of our species and points the way to a better future.
The history of Homo sapiens is usually told as a story of technology or economics.
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Description
From hunting and gathering to GMOs and ultra-processed foods, this expansive tour of human history rewrites the story of our species and points the way to a better future.
The history of Homo sapiens is usually told as a story of technology or economics. But there is a more fundamental driver: food. How we hunted and gathered explains our emergence as a new species and our earliest technology; our first food systems, from fire to agriculture, tell where we settled and how civilizations expanded. The quest for food for growing populations drove exploration, colonialism, slavery, even capitalism.
A century ago, food was industrialized. Since then, advancing styles of agriculture and food production have written a new chapter of human history, one thatβs driving both climate change and global health crises. Best-selling food authority Mark Bittman offers a panoramic view of the story and explains how we can rescue ourselves from the modern wrong turn.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Animal, Vegetable, Junk by Mark Bittman is considered a compelling and authoritative text on the history and issues surrounding the global food system. Reviews highlight Bittman's critical examination of modern agriculture's flaws and his call for systemic reform to address challenges like the climate crisis and food inequality. The book is praised for its insightful analysis and engaging writing, appealing to policymakers, activists, and anyone interested in understanding and improving how we produce and consume food.
Book Details
INFORMATION
ISBN: 9780358645528
Publisher: HarperCollins Publishers Inc
Format: Paperback / softback
Date Published: 26 May 2022
Country: United States
Imprint: Houghton Mifflin Harcourt Publishing Company
Audience: General / adult
DIMENSIONS
Spine width: 22.0mm
Width: 135.0mm
Height: 203.0mm
Weight: 295g
Pages: 384
About the Author
MARK BITTMAN is the author of thirty acclaimed books, including How to Cook Everything. He was a New York Times columnist for more than two decades and has hosted four TV series, including the Emmy-winning Years of Living Dangerously. He is currently on the faculty at Columbia University and is the editor in chief of Heated. He lives in New York City.
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