Most young children consider the local supermarket the source for their food, and quite logically so. Urban children are especially uninformed when it comes to knowing what food looks like in its natural state: that French fries start as potatoes growing underground, that bread begins as grain on stalks in wheat fields, or that maple syrup is drawn from trees. This photo essay takes a look at a variety of childhood favorites, tracing different kinds...

A NEW YORK TIMES BESTSELLER
The jaw-dropping exposé on how America's fast food industry has shaped the landscape of America.
This fascinating study reveals how the fast food industry has altered the landscape of America, widened the gap between rich and poor, fueled an epidemic of obesity, and transformed food production throughout the world. Eric Schlosser inspires readers to look beneath the surface of our food system,...

"Acclaimed 'chef writer' Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain"--

The "Minimalist" columnist and author of How to Cook Everything outlines an eating plan that is comprised of environmentally responsible choices, in a guide that shares insight into the risks associated with livestock production.

"Colin Campbell, author of The China Study (3M sold across all formats and editions) and New York Times bestseller Whole, returns with The Future of Nutrition, a book examining the shortcomings and confusion within the nutrition industry and outlining steps to improve"--

The Founder and CEO of the KIND brand of healthy snacks shares the story of his childhood in Mexico as the son of a Holocaust survivor and his professional successes, outlining his philosophies about business practices that combine profit goals and social consciousness.

Investigates the hidden connection between global food and global finance by asking the simple question: Why can't delicious, inexpensive, and healthy food be available to everyone on Earth? Reveals that money pouring into the global derivatives market in grain futures is having astonishing consequences that reach far beyond your dinner table, including the Arab Spring, bankrupt farmers, starving masses, and armies of scientists creating new GMO foods...

A behind-the-scenes look at the fast food industry. Eric Schlosser and Charles Wilson unwrap the fast-food industry to bring you a behind-the-scenes look at a business that both feeds and feeds off the young. Find out what really goes on at your favorite restaurants--and what lurks between those sesame seed buns. Praised for being accessible, honest, humorous, fascinating, and alarming, Chew On This was also repeatedly referred to as a must-read...

"Food scientists Paul Dawson and Brian Sheldon take you into their labs to show how they have determined everything from how much bacteria gets transferred from sharing utensils to how many microbes live on restaurant menus. They list their materials and methods (in case you want to replicate the experiments), guide you through their results, and offer in-depth explanations of food safety and microbiology. Written with candid humor and richly illustrated,...