Here are 100 books that From Farming to Biotechnology fans have personally recommended if you like
From Farming to Biotechnology.
Shepherd is a community of 12,000+ authors and super readers sharing their favorite books with the world.
I am the daughter of a health food fanatic whose admonitions about what to eat manifested in my early attraction to all food junky. Later in life, I became a bit of a food snob, shopping regularly at the farmers’ market for the freshest and most delicious fruits and vegetables I’ve ever tasted. My love of both good food and sharp analysis came to shape my career as an academic. Food became the object of my analyses, but always with an eye toward contradiction. I’ve written several books and articles exploring how capitalism constrains needed food system transformations, bringing me to my latest fascination with the tech sector.
While several books have been written about the horrors of industrial livestock production, none have moved me more than Blanchette’s Porkopolis.
With unforgettable stories and startling photographs, Blanchette details how workers perform all manner of intimate tasks to make industrial pigs reproduce and stay alive. I also love how he flips common-sense ideas of efficiency on their heads, showing how industrial meat production is anything but wasteful. Every bit of those pigs is used somewhere to the extent you wish they weren’t.
I have taught this book three times in my politics of food classes, and it never fails to blow my students away.
In the 1990s a small midwestern American town approved the construction of a massive pork complex, where almost 7 million hogs are birthed, raised, and killed every year. In Porkopolis Alex Blanchette explores how this rural community has been reorganized around the life and death cycles of corporate pigs. Drawing on over two years of ethnographic fieldwork, Blanchette immerses readers into the workplaces that underlie modern meat, from slaughterhouses and corporate offices to artificial insemination barns and bone-rendering facilities. He outlines the deep human-hog relationships and intimacies that emerge through intensified industrialization, showing how even the most mundane human action,…
The Victorian mansion, Evenmere, is the mechanism that runs the universe.
The lamps must be lit, or the stars die. The clocks must be wound, or Time ceases. The Balance between Order and Chaos must be preserved, or Existence crumbles.
Appointed the Steward of Evenmere, Carter Anderson must learn the…
I am the daughter of a health food fanatic whose admonitions about what to eat manifested in my early attraction to all food junky. Later in life, I became a bit of a food snob, shopping regularly at the farmers’ market for the freshest and most delicious fruits and vegetables I’ve ever tasted. My love of both good food and sharp analysis came to shape my career as an academic. Food became the object of my analyses, but always with an eye toward contradiction. I’ve written several books and articles exploring how capitalism constrains needed food system transformations, bringing me to my latest fascination with the tech sector.
I am a huge fan of Freidberg’s writing. Sure, she’s an academic (so is everyone on my list), but her turns of phrase are unusually witty and—well, fresh.
I love this book because it examines our current obsession with fresh food and shows how much technology has been employed to make it so, starting with the refrigerator! But that’s not all. Freidberg provides enjoyable histories of how beef, eggs, fruit, vegetables, milk, and fish have all been engineered and marketed to give the appearance of freshness.
That rosy tomato perched on your plate in December is at the end of a great journey-not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness.
We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and…
I am the daughter of a health food fanatic whose admonitions about what to eat manifested in my early attraction to all food junky. Later in life, I became a bit of a food snob, shopping regularly at the farmers’ market for the freshest and most delicious fruits and vegetables I’ve ever tasted. My love of both good food and sharp analysis came to shape my career as an academic. Food became the object of my analyses, but always with an eye toward contradiction. I’ve written several books and articles exploring how capitalism constrains needed food system transformations, bringing me to my latest fascination with the tech sector.
In my next pick, Romero draws on previously unexplored archives to tell stories of pesticides never told before, most notably how industrial waste was utilized to make chemicals that could kill all that got in agriculture’s way.
I love how he renders ironic the closed-looped systems so championed by environmentalists—or the use of warfare chemicals on fields that grow our foods. It is indeed strange that we use chemicals designed to kill the food that we eat to live.
The toxicity of pesticides to the environment and humans is often framed as an unfortunate effect of their benefits to agricultural production. In Economic Poisoning, Adam M. Romero upends this narrative and provides a fascinating new history of pesticides in American industrial agriculture prior to World War II. Through impeccable archival research, Romero reveals the ways in which late nineteenth- and early twentieth-century American agriculture, especially in California, functioned less as a market for novel pest-killing chemical products and more as a sink for the accumulating toxic wastes of mining, oil production, and chemical manufacturing. Connecting farming ecosystems to technology…
The Guardian of the Palace is the first novel in a modern fantasy series set in a New York City where magic is real—but hidden, suppressed, and dangerous when exposed.
When an ancient magic begins to leak into the world, a small group of unlikely allies is forced to act…
I am the daughter of a health food fanatic whose admonitions about what to eat manifested in my early attraction to all food junky. Later in life, I became a bit of a food snob, shopping regularly at the farmers’ market for the freshest and most delicious fruits and vegetables I’ve ever tasted. My love of both good food and sharp analysis came to shape my career as an academic. Food became the object of my analyses, but always with an eye toward contradiction. I’ve written several books and articles exploring how capitalism constrains needed food system transformations, bringing me to my latest fascination with the tech sector.
Against the backdrop of today’s obsessions with homemade, artisanal bread, Bobrow-Strain uses the most prosaic of foods—the industrially produced loaf of white fluff—to ask hard questions about race, class, gender, war, and modernity itself.
With so many food books falling into food porn mode, I can really appreciate a book that reminds me that the technologies of stripping wheat of its bran and germ were founded on ideas of racial purification. There’s plenty to chew on in this book.
The story of how white bread became white trash, this social history shows how our relationship with the love-it-or-hate-it food staple reflects our country’s changing values
In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America.
So how did this icon of American progress become “white trash”? In this lively history of bakers, dietary crusaders,…
I’m a political economist interested in development which I’ve been studying, researching, and writing about since my undergraduate days in the early 1990s.
This short (190-page) book shows how the global food system is intrinsically connected to world region’s diverse developmental trajectories, covering the colonial era to the green revolution to the contemporary corporate-dominated food system.
Historically, agriculture has been subordinated ever more tightly to capitalist imperatives of profit – based upon increased, faster, and cheaper production. Agriculture has been transformed from a ‘closed loop system’, where soil fertility was renewed based upon locally-available resources (such as animal manure), to a through-flow system dependent upon external inputs.
This shift raised yields for a while, but at the cost of soil exhaustion and the accumulation of power and resources in the hands of agrochemical companies at the expense of the small farmer sector.
Weis suggests that we need to consider new ways of producing our food, which would also establish new forms of world development.
The Global Food Economy examines the human and ecological cost of what we eat.
The current food economy is characterized by immense contradictions. Surplus 'food mountains', bountiful supermarkets, and rising levels of obesity stand in stark contrast to widespread hunger and malnutrition. Transnational companies dominate the market in food and benefit from subsidies, whilst farmers in developing countries remain impoverished. Food miles, mounting toxicity and the 'ecological hoofprint' of livestock mean that the global food economy rests on increasingly shaky environmental foundations.
This book looks at how such a system came about, and how it is being enforced by the…
In the late 1980s, I led a team of researchers who studied relations between Vietnamese refugees, Hispanic immigrants, and native-born residents of Garden City, Kansas, many of whom came to work in what was then the world’s largest beef packing plant. I became fascinated by the meat and poultry industry. Since then, I have studied industry impacts on communities, plant workers, farmers and ranchers in Nebraska, Oklahoma, and my hometown in Kentucky. The meat and poultry industry is highly concentrated, heavily industrialized, and heavily reliant on immigrant labor. As such, it has much to teach us about where our food comes from and how it is made.
I like this one because it reveals what is wrong with modern meat production, not only within the broad context of industrial agriculture but also the governmental policies and corporate control of what we eat.
It ranges widely from corporate control of plant and animal genetics to who raises what we eat and dictates where and how it is grown, to the chemicals that go onto our fruits and vegetables and into our bodies, to government oversight and regulation of food safety and animal welfare; to corporate concentration at every link in the food chain.
But what I appreciate most of all is Hauter’s extensive and thoughtful analysis of what can be done to break up the foodopolies and rebuild a healthy and just food system.
Wenonah Hauter runs an organic family farm in Northern Virginia that provides healthy vegetables to over five hundred families. Despite this, as one of the nation's leading healthy food advocates, Hauter believes that the local food movement is not enough to solve America's food crisis and the public health debacle it has created. In Foodopoly, she takes aim at the real culprit: the massive consolidation and corporate control of food production, which prevents farmers from raising healthy crops and limits the choices that people can make in the grocery store.
Aury and Scott travel to the Finger Lakes in New York’s wine country to get to the bottom of the mysterious happenings at the Songscape Winery. Disturbed furniture and curious noises are one thing, but when a customer winds up dead, it’s time to dig into the details and see…
As a teenager, I visited my uncle, who farmed rice in southern Haiti. I met a community that helped me understand that food is not just about dollars and cents—it’s about belonging, it’s about identity. This experience inspired me to become an aid worker. For the last 20+ years, I have worked to mend broken food systems all over the world. If we don’t get food right, hunger will threaten the social fabric.
I found that this book offers a great overview of the issues. I appreciate how the author breaks down the complex myriad forces shaping our agri-food systems into relatable anecdotes.
The author never gets lost in the numbers and stays focused on guiding the reader through the inequalities and power relations that define our food system. I found Patel’s writing always enjoyable.
"For anyone attempting to make sense of the world food crisis, or understand the links between U.S. farm policy and the ability of the world's poor to feed themselves, Stuffed and Starved is indispensable." —Michael Pollan, author of The Omnivore's Dilemma
It’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight.
To find out how we got to this point and what we can do about it, Raj Patel launched a comprehensive investigation into the global food network. It…
I started my career as an academic social scientist and seem set to end it as a gardener, small-scale farmer, and accidental ecological activist. I’ve learned a lot of things along the way from these different parts of my life that I channel in my writing. I don’t claim much expertise. In fact, I think claims to expert knowledge that can ‘solve’ modern problems are a big part of our modern problems. I’ve always been interested in how people and communities try to figure things out for themselves, often by picking up the pieces when big ideas have failed them. My writing arises out of that.
If there were justice in this world, Simon Fairlie would be a national treasure. A life lived at the margins of polite society informs his magnum opus Meat, which is only partly about meat and livestock.
At a deeper level, it’s about what a sensible, fair, renewable, and low-impact society would look like in modern Britain – the answer in a nutshell being a society substantially of small mixed farms geared to local needs. Forensic data analysis, deep historical knowledge, a conversational style, and a rare wit combine to make this book a classic of modern agricultural writing.
Meat is a groundbreaking exploration of the difficult environmental, ethical and health issues surrounding the human consumption of animals. Garnering huge praise in the UK, this is a book that answers the question: should we be farming animals, or not? Not a simple answer, but one that takes all views on meat eating into account. It lays out in detail the reasons why we must indeed decrease the amount of meat we eat, both for the planet and for ourselves, and yet explores how different forms of agriculture--including livestock--shape our landscape and culture.At the heart of this book, Simon Fairlie…
I started my career as an academic social scientist and seem set to end it as a gardener, small-scale farmer, and accidental ecological activist. I’ve learned a lot of things along the way from these different parts of my life that I channel in my writing. I don’t claim much expertise. In fact, I think claims to expert knowledge that can ‘solve’ modern problems are a big part of our modern problems. I’ve always been interested in how people and communities try to figure things out for themselves, often by picking up the pieces when big ideas have failed them. My writing arises out of that.
I’ve been reading, thinking about, and doing food and farming for a long time, but I still found this book an eye-opener in its rigorous understanding of how we’re getting the food system so wrong globally.
We’ve been spun a line that modern petrochemical-intensive agriculture, with its supposedly scientific and efficient methods, holds the line against poverty and hunger in our populous modern world. In scholarly but readable prose, Stone’s book demolishes this idea, showing how modern industrial farming makes too many of us ill, poor, and vulnerable.
Breathing new life into the much-maligned model of the labour-intensive small ‘peasant’ or family farm, he points the way to more local and human-scale agriculture for the future.
provides a new analysis of population and agricultural growth.
argues that we can't make sense of population and food production without recognizing the drivers of three fundamentally different types of agriculture: Malthusian (expansion), industrialization (external-input-dependent) and intensification (labour-based).
upends entrenched misconceptions such as that we are running out of land for food production and that our only hope is development of new agricultural technologies
written in an engaging style, containing vignettes, short histories and global case studies
will not only be of interest to students and scholars of agriculture, land management and development, but also those more widely interested in…
Magical realism meets the magic of Christmas in this mix of Jewish, New Testament, and Santa stories–all reenacted in an urban psychiatric hospital!
On locked ward 5C4, Josh, a patient with many similarities to Jesus, is hospitalized concurrently with Nick, a patient with many similarities to Santa. The two argue…
People tend to think of food as being simple and self-evident, or at least feel it should be. In fact, almost every aspect of modern food has been dramatically reshaped by science and technology. Something that fascinates me as a historian is thinking about past transformations in our foodways and how they explain the social tensions and political struggles we live with today. My book From Label to Table tells a biography of the food label, using it as a prism to explore Americans’ anxieties about industrial foodways. I found these books to be an excellent primer for understanding the emergence of America’s packaged food economy and its many problems.
I think one of the most important yet hardest things to study with food in history is its sensory appeal.
Taste and smell are so important to how we experience food, but don’t leave a record. Visualizing Taste is a smart, fun look at the role of the senses in food marketing, and how businesses remade markets around visual selling.
To illustrate what an incredible revolution this was, just think about the following: when you walk into a supermarket, what do you smell? Chances are, if it’s a decent one, the answer is nothing. Which is kind of crazy since food should smell!
Hisano shows us how modern marketers changed our relationship to food, elevating color over other attributes of food, such that today we rely more on sight than taste or smell to buy our food.
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider "natural," "fresh," and "wholesome."
The yellow of margarine, the red of meat, the bright orange of "natural" oranges-we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them-wholesome, fresh, uniform-has been…
