food industry

Shows how different kinds of food grow and how they are prepared for market.

Describes in simple language and with many pictures the science of food flavor, health and safety.

Traces the problem of world hunger along the length of the food chain, arguing that consumers in North America and Europe discard half their food while crops in developing countries rot because there is no way to process and/or get them to market, and offering a plan of rectify the problem by reducing, redistributing, and recycling.

Examines the debate over genetically modified food, seeking to uncover the truth behind the promises made by biotech corporations, as well as the warnings issued by anticorporate ecologists who fear the effects of transgenics.

College friends Ian Cheney and Curt Ellis return to their hometown of Greene, Iowa to learn how corn has found its way into so many foods in the U.S., and grow an acre of corn with help from farmers, fertilizer, government aid, and genetic engineering.

A chronicle of Campbell Soup Company, from its beginnings in 1869 through the company's 125th anniversary in 1994. Includes a timeline of significant events in Campbell's history.

Takes an in-depth look at the American food culture from agriculture and fast food, to street vendors. Argues that food snobbery is negatively impacting entrepreneurship and innovation in America, and illustrates that local food is not necessarily better for the environment. Also proves that cheap food is not always bad food, showing how to find healthy, green, and affordable meals.

Looks at the application of science and new technologies to food production and nutrition, from food safety to processing and production, and how they affect our lives.

Explores how the food chain is affected by historical events, political economy, natural disasters, and changing lifestyles.