Animal, vegetable, junk : a history of food, from sustainable to suicidal / Mark Bittman.
Publisher: Boston ; New York : Houghton Mifflin Harcourt, 2021Copyright date: ©2021Description: xiv, 364 pages ; 24 cmContent type:- text
- unmediated
- volume
- 9780358392422
- 035839242X
- 9780358394839
- 035839483X
- 9781328974624
- 1328974626
- GT2853 .U5 B58 2021
Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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NMC Library | Stacks | GT2853 .U5 B58 2021 (Browse shelf(Opens below)) | 1 | Available | 33039001496685 |
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GT2853 .C6 D86 2023 Invitation to a banquet : the story of Chinese food / | GT2853 .J3 R38 2016 Japan's cuisines : food, place and identity / | GT2853 .M6 A55 2017 Mexico : a culinary quest / | GT2853 .U5 B58 2021 Animal, vegetable, junk : a history of food, from sustainable to suicidal / | GT2853 .U5 C38 2013 Three squares : the invention of the American meal / | GT2853 .U5 E32 2013 Eating Asian America : a food studies reader / | GT2853 .U5 F565 2017 Discriminating taste : how class anxiety created the American food revolution / |
Includes bibliographical references and index.
The food-brain feedback loop -- Soil and civilization -- Agriculture goes global -- Creating famine -- The American way of farming -- The farm as factory -- Dust and depression -- Food and the brand -- Soy and chicken -- The force-feeding of junk -- The green revolution -- The resistance -- Where we're at -- The way forward -- Conclusion: We are all eaters.
"From hunting and gathering to GMOs and ultraprocessed foods, this expansive tour of human history rewrites the story of our species-and points the way to a better future"-- Provided by publisher.