Here are 66 books that In Defense of Food fans have personally recommended if you like
In Defense of Food.
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I have long been curious about why we eat the way we do, and how that is shaped by culture and history. I grew up in an immigrant family in a pretty homogenous place in the American South, so our diet was a marker of difference that I noticed as early as kindergarten. I also was curious about how entrenched the fast food, convenience food mode of American eating was, despite it being a pretty new phenomenon. These interests led me to study food history and environmental history and to become a professor in these fields. Reading books about these topics had opened my eyes to a whole hidden world!
Wow, reading this book is tragic and illuminating all at once.
I had never heard about the Hamlet Fire, during which twenty-five people died in a chicken-processing plant in North Carolina in 1991, before reading this book.
But the story of this industrial disaster answered so many questions about how deregulation, reduced labor and environmental protections, racism, and a desire for cheap food came together in this disaster—one that sheds light on the broader problems of the modern American food system.
For decades, the small, quiet town of Hamlet, North Carolina, thrived thanks to the railroad. But by the 1970s, it had become a postindustrial backwater, a magnet for businesses in search of cheap labor and almost no oversight. Imperial Food Products was one of those businesses. The company set up shop in Hamlet in the 1980s. Workers who complained about low pay and hazardous working conditions at the plant were silenced or fired. But jobs were scarce in town, so workers kept coming back, and the company continued to operate with impunity. Then, on the morning of September 3, 1991,…
Diary of a Citizen Scientist
by
Sharman Apt Russell,
Citizen Scientist begins with this extraordinary statement by the Keeper of Entomology at the London Museum of Natural History, “Study any obscure insect for a week and you will then know more than anyone else on the planet.”
As the author chases the obscure Western red-bellied tiger beetle across New…
I have long been curious about why we eat the way we do, and how that is shaped by culture and history. I grew up in an immigrant family in a pretty homogenous place in the American South, so our diet was a marker of difference that I noticed as early as kindergarten. I also was curious about how entrenched the fast food, convenience food mode of American eating was, despite it being a pretty new phenomenon. These interests led me to study food history and environmental history and to become a professor in these fields. Reading books about these topics had opened my eyes to a whole hidden world!
This was one of the first books that I read that brought home for me how dramatic the transformation has been from how humans ate for hundreds of thousands of years to how they eat today in most parts of the world.
Recognizing that the industrialized food system is really quite new—barely an infant!—made me think about how we got here and maybe how we can change things in healthier directions moving forward.
Vileisis’s descriptions are rich and vivid, and her writing is a pleasure to read.
Ask children where food comes from, and they'll 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? Ann Vileisis' answer is a sensory-rich journey through the history of making dinner. "Kitchen Literacy" takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now…
I have long been curious about why we eat the way we do, and how that is shaped by culture and history. I grew up in an immigrant family in a pretty homogenous place in the American South, so our diet was a marker of difference that I noticed as early as kindergarten. I also was curious about how entrenched the fast food, convenience food mode of American eating was, despite it being a pretty new phenomenon. These interests led me to study food history and environmental history and to become a professor in these fields. Reading books about these topics had opened my eyes to a whole hidden world!
I think the history books that hit the hardest are those that make you notice something you take for granted and realize it hasn’t always been this way.
Veit’s book, while on the surface being about food in World War II—already fascinating—made me realize that the modern-day American emphasis on being thin is a pretty new cultural construction. There was a time, not so long ago, that lots of advice pamphlets were written about how to be plump!
But the transformations that Veit describes from the early twentieth century changed these associations between diet, self-restriction, and moral strength in ways that reset beauty standards and reshaped American relationship to the food they eat.
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a…
Diary of a Citizen Scientist
by
Sharman Apt Russell,
Citizen Scientist begins with this extraordinary statement by the Keeper of Entomology at the London Museum of Natural History, “Study any obscure insect for a week and you will then know more than anyone else on the planet.”
As the author chases the obscure Western red-bellied tiger beetle across New…
I have long been curious about why we eat the way we do, and how that is shaped by culture and history. I grew up in an immigrant family in a pretty homogenous place in the American South, so our diet was a marker of difference that I noticed as early as kindergarten. I also was curious about how entrenched the fast food, convenience food mode of American eating was, despite it being a pretty new phenomenon. These interests led me to study food history and environmental history and to become a professor in these fields. Reading books about these topics had opened my eyes to a whole hidden world!
It’s so much fun to read about these kitchens and cooks of the 1950s!
I loved all the stories that Shapiro tells about the colorful women who concocted all manner of (gag-inducing) packaged food combos during this Golden Age of Processed Food. It made me think about how gender and food and cooking and maternal love are intertwined, and how food producers and advertisers have taken advantage of those interconnections to sell more products.
The anecdote about the consumer psychologist Ernest Dichter’s role in developing packaged cake mixes will always stay with me!
Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017)
In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamburgers, frozen baked beans, and instant piecrusts. Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the…
Being born during the apartheid era in South Africa motivated me to study law and pursue justice, so I completed a 6-year university degree (BA LLB). However, when I finally arrived in the law courts, I realized this was just not me. I foresaw a life of mind, having to be smart and clever, when in fact I wanted a life of hands and heart. I then trained in therapeutic massage, and in my early 30’s, I began exploring sex – relaxing, being more present, trusting my body. This innocent curiosity totally turned my life around – I’ve written 8 books and thousands of couples have participated in my Making Love Retreats.
I read this book shortly before I started writing my book called Slow Sex.
I was especially struck by how David highlights elements like relaxation, pleasure, awareness, and rhythm as essential to metabolism. I also discovered the existence of Yoga’s universal metabolic enhancers, which I knew nothing about!
All this fascinated me because it is precisely these metabolic enhancers that are completely parallel with the qualities I incorporated into my sexual exploration four decades ago. These qualities then became the principles of Slow Sex that I propose, because they profoundly shape and impact the quality of intimacy.
This book was also a reminder to avoid distractions while eating, to eat more consciously, to chew more thoroughly so as to liberate the flavors, and to savor them. A great book!
Our modern culture revolves around fitting as much as possible into the least amount of time. As a result, most people propel themselves through life at a dizzying pace that is contrary to a healthy lifestyle. We eat fast, on the run, and often under stress, not only removing most of the pleasure we might derive from our food and creating digestive upset but also wreaking havoc on our metabolism. Many of us come to the end of a day feeling undernourished, uninspired, and overweight.
In this 10th anniversary edition, Marc David presents a new way to understand our relationship…
I come from a family of eaters. Food was often at the center of family stories and celebrations. I first became fascinated with apples while I was working on my Ph.D. in history, and my interest has since expanded to include all things related to food history. I’ve taught classes on food history, and a few years ago, I started collecting cookbooks. I blog about my cookbook collection and other historical food oddities on my website.
The family stories in this book bring history to life on a personal level. The five families are connected by their immigrant experience, but they approached food in different ways, from family-oriented German biergartens to kosher delis to imported olive oil. Each new wave of immigrants brought their own unique traditions to America, and the neighborhood evolved as each successive group brought something new to the metaphorical table.
I find the tension between maintaining food traditions and adapting them to a new nation fascinating. It also made me think about how much each group contributed to the American diet.
“Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York’s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.” — Russell Shorto, author of The Island at the Center of the World
97 Orchard is a richly detailed investigation of the lives and culinary habits—shopping, cooking, and eating—of five families of various ethnicities living at the turn of the twentieth century in one tenement on the…
I have always been infatuated with smells, as many childhood photos of me with my nose stuck in something can prove. However, I did not consider studying olfaction as a primary area of research until mid-way through my PhD. As a full-time student, part-time lecturer, and primary caregiver to an inquisitive, energetic toddler at that time, I needed to gain a background understanding of smell as quickly and efficiently as possible. Thus began my obsession with books on smell, taste, and flavor. At the start of the millennia, the area was still small and has since blossomed, allowing me to continue to read books about smell for pleasure in my downtime.
Eating, one of my favorite daily rituals, is contiguous with my love of smelling and cooking. Most of what we consider to be the flavor of food arises from retronasal olfaction (the olfactory pathway from the back of the nose). And a great deal of our gustatory experiences are created from a confluence of multiple sensory channels within our headspace.
This piece of knowledge and many others are wonderfully covered in this book. Bringing to bear his cutting-edge research on mutli-modal perception, Spence provides what is to my mind the most enjoyable scientific introduction of gustatory perception and in particular an in depth explanation of why eating and drinking, when done well, are on of life’s greatest (multi-modal) pleasures.
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food
'Popular science at its best' - Daniel Levitin
Why do we consume 35% more food when eating with one more person, and 75% more when with three?
Why are 27% of drinks bought on aeroplanes tomato juice?
How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home?
These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in…
Blame it on the issues of National Geographicand books on ancient mythology I devoured as a child or my family’s obsession with Frontier House, but I’ve always been one of those people who felt misplaced in time—longing to live a life more immersed in the natural world. That yearning has only grown stronger as the world has rapidly technologized and globalized since my childhood. Luckily, I’ve been able to channel it into some fascinating work as a journalist and author writing about the environment, food systems (I’m also a lifelong foodie with a passion for traditional foods), and cultural history.
This isn’t just a book—it’s a feat of cultural anthropology, an ark of the world’s wondrous and unique food cultures on the brink of erasure due to the encroachment of industrial food and globalization. The photos are mesmerizing, and the accounts of the families are both fascinating and heartrending.
I keep this book on my desk and open it anytime I have a little downtime. I can disappear into the world of, say, subsistence farmers in Bhutan or marvel over the mouthwatering array of dishes a Turkish mom churns out for her family of six from a one-bedroom apartment in Istanbul. I never cease to be amazed—or hungry.
The age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform eating habits worldwide. HUNGRY PLANET profiles 30 families from around the world--including Bosnia, Chad, Egypt, Greenland, Japan, the United States, and France--and offers detailed descriptions of weekly food purchases; photographs of the families at home, at market, and in their communities; and a portrait of each family surrounded by a week's worth of groceries. Featuring photo-essays on international street food, meat markets, fast food, and cookery, this captivating chronicle offers a…
Big things have happened long ago and far away. As a kid born into the American Midwest in the Cold War, the world out there seemed like a scary place. But reading was a way to imagine other realities, and from college onward, I have been fortunate enough to encounter people in person and on paper who share their stories if you put in the work and listen. Keeping your ears open, unknown but intelligible worlds of personal contingencies and impersonal forces from other times and places can be glimpsed. How better to begin exploring the communion and conflict than by attending to changes in our practices of eating and medicating?
I was quite taken by Laudan’s attention to the preparation of foods, from deep time to the present, in many of the regions of the world. She is attentive to mixtures: in any dish, in the kinds of dishes served for meals of different kinds, in the sharing and exchanging of tastes, and in the close relationships between dining and worship.
Beginning with the simple motions of a woman grinding grain on stone for the daily meal, or pounding hulls in a vessel, to the innumerable kitchen attendants needed to turn raw materials into ingredients for palace feasts, or the labor-saving kitchen appliances of fast-paced modernity, the ability to break bread in community has long depended on local ecologies and ways of life, as well as human ability to make the best of what is to hand. In fact, she sees the rise of distinctive world food cultures not as…
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this superbly researched book.
Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in culinary philosophy" beliefs about health, the economy, politics, society, and the gods prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe.
I love to eat and want to understand why we make the food choices we do—when we are lucky enough to have choices. I have an insatiable appetite for books that examine the underbelly of food traditions and policies. I have been studying the relationship between food and racism for over fifteen years, and I am still not even close to full.
This book starts with an unforgettable vignette from a silent film produced in 1900: an alligator swallows an unsuspecting Black child while he is fishing by the river. A man comes to the rescue, slitting the gator open and lifting the child out of its stomach. From there, Tompkins shows how eating culture became a part of racist ideology in the United States. I gobbled this fascinating book up in just a few sittings.
Winner of the 2013 Lora Romero First Book Publication Prize presented by the American Studies Association
Winner of the 2013 Association for the Study of Food and Society Book Award
Part of the American Literatures Initiative Series
The act of eating is both erotic and violent, as one wholly consumes the object being eaten. At the same time, eating performs a kind of vulnerability to the world, revealing a fundamental interdependence between the eater and that which exists outside her body. Racial Indigestion explores the links between food, visual and literary culture in the nineteenth-century United States to reveal how…
