A01=Ann Cooper
A01=Lisa M. Holmes
ACF
agricultural sustainability studies
america
Author_Ann Cooper
Author_Lisa M. Holmes
Bioengineered Products
Biointensive Farming
Category=JH
CC2000
chef
chez
choices
Conservation Reserve Program
CSA Member
culinary
Culinary Institute
Deputy Commissioner
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eq_nobargain
eq_non-fiction
eq_society-politics
executive
Fiddlehead Ferns
food
Food Borne Illness Outbreak
food policy analysis
Food Stamp Program
genetic modification risks
industrial agriculture impacts
institute
Miner's Lettuce
Northeast Cooperatives
nutrition science research
panisse
political influence on food systems
Pot Ash
public health food safety
SBP
School Lunch Program
Soil Science
sustainable
Sweet Corn
Team Nutrition
Ti Ti
WIC Participant
WIC Program
Wild Rice
World War
Young Men
Product details
- ISBN 9780415762267
- Weight: 408g
- Dimensions: 152 x 229mm
- Publication Date: 12 Aug 2014
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
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The history of food is not as straightforward as it may seem. Food isn't just food. It is ritual, tradition and memory. So begins Ann Cooper's groundbreaking new book on the history of sustenance. Cooper, a renowned chef and graduate of New York's famed Culinary Institute of America, expertly guides us from the roots of agriculture in North America through the profound changes initiated by the Industrial Revolution, all the way up to the present day, offering analyses of recent controversies such as Europe's campaign against Frankenstein food and the genetic engineering of plants and animals in the United States. Throughout, Cooper takes both a macro and micro approach, examining the effect politics, technology, war, international trade and agribusiness have had on the world's food supply, as well as the changing social patterns which have made a family meal at the table almost a relic of the past. Did you know? · 80% of chicken has salmonella. · By the year 2010, 95 percent of items bought at the grocery store may be consumed within 20 minutes of getting them home. · Cancer researchers believe that over one third of all future cancers will be diet-related -- roughly the same proportion now attributable to smoking. Passionate, political, informed and engaging, Bitter Harvest is filled with fascinating facts and anecdotes. Cooper offers a comprehensive analysis of the issue of sustainability, arguing persuasively why we must begin to change everything from the way food is shipped to the basic components of our diets. Touching on virtually every aspect of the food culture, Bitter Harvest is a vibrant example of the emergence of the chef as a political voice to be reckoned with. A food manifesto for the new millennium, it is a must-read for anyone concerned with health, nutrition and the future of our planet. You will never look at your dinner plate in quite the same way again.
Ann Cooper is Executive Chef of The Ross School and was previously Executive Chef of The Putney Inn for the past nine years. She is also the Executive Chef of The Telluride Film Festival and an Industry Services consultant for The Culinary Institute of America.
