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ISBN 9781597261449
DDC 641.5973
Tác giả CN Vileisis, Ann
Nhan đề Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back / Ann Vileisis
Thông tin xuất bản Washington : Island Press/Shearwater Books, 2008
Mô tả vật lý 345 p. : illustrations
Tóm tắt Ask children where food comes from, and they will probably answer: "the supermarket." Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? The answer is a sensory-rich journey through the history of making dinner, as this book takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now enjoying a resurgence. The author chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods' origins to instead relying on advertisers' claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, it is shown that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained, this book will make us think differently about what we eat.
Từ khóa tự do Cooking, American -- History.
Từ khóa tự do Diet -- United States -- History.
Từ khóa tự do Food habits -- United States -- History.
Khoa Khoa Du lịch và Việt Nam học
Địa chỉ Thư Viện Đại học Nguyễn Tất Thành
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040 |aNTT
041 |aeng
044 |awau
082 |a641.5973|bV699|223
100 |aVileisis, Ann
245 |aKitchen literacy : |bhow we lost knowledge of where food comes from and why we need to get it back / |cAnn Vileisis
260 |aWashington : |bIsland Press/Shearwater Books, |c2008
300 |a345 p. : |billustrations
504 |a Includes bibliographical references (pages 260-323) and index.
520 |aAsk children where food comes from, and they will probably answer: "the supermarket." Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? The answer is a sensory-rich journey through the history of making dinner, as this book takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now enjoying a resurgence. The author chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods' origins to instead relying on advertisers' claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, it is shown that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained, this book will make us think differently about what we eat.
541 |aMua
653 |aCooking, American -- History.
653 |aDiet -- United States -- History.
653 |aFood habits -- United States -- History.
690 |aKhoa Du lịch và Việt Nam học
852 |aThư Viện Đại học Nguyễn Tất Thành
8561|uhttp://elib.ntt.edu.vn/documentdata01/2 tailieuthamkhao/600 congnghe/anhbiasach/24237_kitchenliteracy_kthumbimage.jpg
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