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Original Essays | April 29, 2013
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More copies of this ISBNBitter Harvest: A Chef's Perspective on the Hidden Danger in the Foods We Eat and What You Can Do about Itby Ann Cooper
Synopses & ReviewsPublisher Comments: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 voiceto 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. Book News Annotation:Cooper, a professional chef and consultant to the CIA (Culinary Institute of America), argues that dramatic changes must occur in the ways food is shipped, packaged, and processed, as well as in American diets. She analyzes issues of sustainability, while tracing the history of American food production from an agrarian past to contemporary bioengineering.
Annotation c. Book News, Inc., Portland, OR (booknews.com) Synopsis:Passionate, political, informed and engaging, "Bitter Harvest" is filled with fascinating facts and anecdotes about the hidden dangers in the food we eat. 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.
Synopsis:"Whether it is contaminated at the farm, at the processing plant, or in your own home, tainted food is the worst kind of betrayal", writes Ann Cooper in BITTER HARVEST, an eye-opening account of the ways that big business and government affect, and sometimes contaminate, our food.<P>But Cooper maintains that there is hope. "It takes a little work to stay on top of the issues, but the end result is worth the extra effort. Each of us, every day, makes a difference — good or bad — simply through the act of eating. Looking at the big picture can be overwhelming, and that is why I hope that the information in this book will provide you with the knowledge you will need to make informed choices about the food you eat".
Description:Includes bibliographical references (p. [263]-266) and index.
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Cooking and Food » Reference and Etiquette » Historical Food and Cooking
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