food preferences

Offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of consumers to protect their health and the environment.

A collection of essays that provides varying perspective on issues regarding vegetarianism, discussing if it is healthy, if it is morally superior to or more environmentally sustainable than a meat diet, lab-grown meat, and other related topics.

Explains how people can improve their eating patterns and control their weight by following six steps and overcoming every obstacle of the modern nutritional environment.

A research-based nutrition curriculum, that encourages preschoolers to eat more vegetables by planning, growing, and preparing organically grown foods.

"A food historian reveals the people and interests that have created and exploited food worries over the years, questioning these "experts" in order to free Americans from the fears that cloud our food choices"--Provided by publisher.

Maureen Ogle guides us from that colonial paradise to the urban meat-making factories of the nineteenth century to the hyperefficient packing plants of the late twentieth century. From Swift and Armour to Tyson, Cargill, and ConAgra. From the 1880s cattle bonanza to 1980s feedlots. From agribusiness to today?s ?local? meat suppliers and organic countercuisine. Along the way, Ogle explains how Americans? carnivorous demands shaped urban landscapes, midwestern prairies, and western ranges, and how the American system of meat making became a source of both pride and controversy.

Follows the three major food chains that feed humans--industrial, organic, and hunter-gatherer--from the earth to four meals, exploring the ethical and political effects of one's food choices.

Looks at some of the foods eaten around the world that might be considered yucky, including frog legs, grubs, maggot cheese, and others.

Traces the history of African-American food culture, discussing the origins of their unique cuisine and exploring how their cuisine has been influenced by American foods and flavors.