Tap Title to Access eBook
Unsavory Truth: How Food Companies Skew the Science of What We Eat by
Written with unmatched rigor and insight, Unsavory Truth reveals how the food industry manipulates nutrition science -- and suggests what we can do about it.
Call Number: eBookISBN: 9781541697119Publication Date: 2018-10-30
Red Meat Republic: A Hoof-to-Table History of How Beef Changed America by
Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs. Joshua Specht puts people at the heart of his story--the big cattle ranchers who helped to drive the nation's westward expansion, the meatpackers who created a radically new kind of industrialized slaughterhouse, and the stockyard workers who were subjected to the shocking and unsanitary conditions described by Upton Sinclair in his novel The Jungle.
Call Number: eBookISBN: 9780691182315Publication Date: 2019
At the Table of Power by
At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen.
Call Number: eBookISBN: 9780822947318Publication Date: 2022-10-18
How the Other Half Eats: The Untold Story of Food and Inequality in America by
Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat.We get to know four families intimately: the Bakers, a Black family living below the federal poverty line; the Williamses, a working-class white family just above it; the Ortegas, a middle-class Latinx family; and the Cains, an affluent white family. . Once you've taken a seat at tables across America, you'll never think about class, food, and public health the same way again.
Call Number: eBookISBN: 9780316427265Publication Date: 2021-11-16
Billion Dollar Burger by
The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more than all the world's fossil-fuel-powered cars. It also, of course, depends on the slaughter of more than 60 billion animals per year, a number that is only increasing as the global appetite for meat swells. Visionaries are growing burgers and steaks from microscopic animal cells and inventing systems to do so at scale--allowing us to feed the world without slaughter and environmental devastation.
Call Number: eBookISBN: 9780525536949Publication Date: 2020-06-16
Acquired Tastes: Stories About the Origins of Modern Food by
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating--our taste for food that is processed, packaged, and advertised--has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier.
Call Number: eBookISBN: 9780262542913Publication Date: 2021
Endangered Maize: Industrial Agriculture and the Crisis of Extinction by
Through the contours of efforts to preserve diversity in one of the world's most important crops, Curry reveals how conservationists forged their methods around expectations of social, political, and economic transformations that would eliminate diverse communities and cultures. In this fascinating study of how cultural narratives shape science, Curry argues for new understandings of endangerment and alternative strategies to protect and preserve crop diversity.
Call Number: eBookISBN: 9780520307681Publication Date: 2022-01-25
Trouble with eBook Access?
- Follow the prompts on your screen
- Log in using your Massasoit credentials if needed; no "check out" necessary
- Problems? Contact
508-588-9100