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The Real Food Revival: Aisle by Aisle, Morsel by Morselby Sherri Brooks Vinton
Synopses & Reviews
Say good-bye to flavorless tomatoes, mealy apples, and "mystery meats." Say hello to the way food used to taste-and still can.
The Real Food Revival is a book of celebration and indulgence, an ode to culinary delight, and an indispensable reference guide for food lovers everywhere. It takes you through the delicious process of filling your pantries (and tummies) with Real Food. Simply put, Real Food is: delicious, produced as locally as possible, sustainable, affordable, and accessible.
In The Real Food Revival, readers will learn how to find Real Food wherever they shop, and how to navigate the jargon-organic, eco-friendly, fresh, fresh-frozen, cage-free, GMO-free, fair-trade, grass-fed, grain-finished-in order to make meaningful choices. The book also informs readers about alternative Real Food sources such as CSAs (Community Supported Agriculture systems), direct-from-the-farm, and the Internet.
"We long for days gone by, when farmers were plentiful and prosperous, produce was free of chemicals and cows weren't mad. What can we do to return to safer, more flavorful and natural food? Vinton and Espuelas answer that question via this information-packed, well-written volume. The authors aren't dietitians, but they are excellent researchers and top-notch storytellers who love delicious food and believe it should not come at a cost to our health and to farmers' livelihood. They track the effects post-WWII industrialization has had on our food chain (sick animals, damaged land and oceans) and the unreal food that results. And they exhort us to consider that our food-shopping choices can transform not only our meals, but our landscape, society and culture, too. Profiles of independent farmers, bakers and cheese makers are inspiring (and include contact information). Grocery store aisle-by-aisle primers on food-centric terms and labels explain, for instance, the difference between 'artesian well water,' 'mineral water' and 'spring water,' or the reasons why 'corn-fed beef' isn't as wholesome as it sounds. This book gives readers tools for change, offering hope for a future rife with sustainable and flavorful food. Agent, Lisa Ekus. (July)" Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
This indispensable reference guide takes readers through the delicious process of finding and using food that is produced as locally as possible, sustainable, affordable, and accessible.
About the Author
Sherri Brooks Vinton has devoted her career to promoting the rewards of eating sustainably raised food. She is a leader of the New York Convivium of Slow Food.
Ann Clark Espuelas, a writer and editor, has worked at the Village Voice and Harper's Bazaar.
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