LEADER 00000cam a2200697Ia 4500
001 ocn273018609
003 OCoLC
005 20160527041637.6
006 m o d
007 cr cnu---unuuu
008 081118s2008 dcua ob 001 0 eng d
019 232639608|a475171926|a646763711|a847272258
020 9781435676633|q(electronic book)
020 1435676637|q(electronic book)
020 9781597263719|q(electronic book)
020 1597263710|q(electronic book)
020 |z9781597261449
035 (OCoLC)273018609|z(OCoLC)232639608|z(OCoLC)475171926
|z(OCoLC)646763711|z(OCoLC)847272258
037 |bOverDrive, Inc.|nhttp://www.overdrive.com
037 95ADC2A8-544E-4FBF-85A4-341FE0454D78|bOverDrive, Inc.
|nhttp://www.overdrive.com
040 N$T|beng|epn|cN$T|dYDXCP|dOCLCQ|dTEFOD|dCO3|dOCLCA|dE7B
|dOCLCQ|dTEFOD|dOCLCF|dNLGGC|dOCLCO|dOCLCQ|dOCLCO|dTEFOD
|dOCL|dOCLCO
043 n-us---
049 RIDW
050 4 TX645|b.V55 2008eb
072 7 CKB|x002000|2bisacsh
082 04 641.5973|222
090 TX645|b.V55 2008eb
100 1 Vileisis, Ann.|0https://id.loc.gov/authorities/names/
n97069288
245 10 Kitchen literacy :|bhow we lost knowledge of where food
comes from and why we need to get it back /|cAnn Vileisis.
264 1 Washington :|bIsland Press/Shearwater Books,|c[2008]
264 4 |c©2008
300 1 online resource (332 pages) :|billustrations
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references (pages 247-307) and
index.
505 00 |tIntroduction : Missing stories --|gch. 1.|tA meal by
Martha --|tEnvisioning a foodshed --|tNature in Martha's
garden --|tTales of turkeys --|tEnergy of eating --
|tConsciousness of cookery --|gch. 2.|tTo market, to
market --|tTranscription of kitchen know-how --|tTo market
--|tWho did the shopping? --|gch. 3.|tMystifying the
mundane --|tPlace of origin --|tWaning of wild foods --
|tAbstraction of animals' lives --|gch. 4.|tDenaturing the
senses --|tDebut of cans --|tPower of labels --|tMimicry
of margarine --|tEating by eye --|gch. 5.|tA new longing
for nature --|tCivility of cookery --|tGrounding nature of
growing food --|tUnseemliness of stewed songbirds --|tAll-
natural body --|tAllure of the natural.
505 00 |gch. 6.|tRise of the modern food sensibility --
|tBolstering brand names and promoting packages --|tHome
economists' twist --|tNot-so-contented cows --|tAppeal of
the modern --|tNature transcended --|gch. 7.|tCovenant of
ignorance --|tNew food chains : the rise of supermarket
shopping --|t100 million guinea pigs --|tSecrets of DDT --
|tFor convenience sake --|tHidden on supermarket shelves -
-|gch. 8.|tKitchen countertrends --|tPersistence of the
natural --|tBurgers and rain forests --|tA purposeful
palate --|tTurning attention back to farms --|tEpilogue :
Returning stories to the modern kitchen --|tNotes --
|tIllustration credits --|tAcknowledgments --|tIndex.
520 Ask children where food comes from, and they will 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? The answer is a sensory-rich journey
through the history of making dinner, as this book takes
us from an eighteenth-century garden to today's sleek
supermarket aisles, and eventually to farmer's markets
that are now enjoying a resurgence. The author chronicles
profound changes in how American cooks have considered
their foods over two centuries and delivers a powerful
statement: what we don't know could hurt us. As the
distance between farm and table grew, we went from knowing
particular places and specific stories behind our foods'
origins to instead relying on advertisers' claims. The
woman who raised, plucked, and cooked her own chicken knew
its entire life history while today most of us have no
idea whether hormones were fed to our poultry.
Industrialized eating is undeniably convenient, but it has
also created health and environmental problems, including
food-borne pathogens, toxic pesticides, and pollution from
factory farms. Though the hidden costs of modern meals can
be high, it is shown that greater understanding can lead
consumers to healthier and more sustainable choices.
Revealing how knowledge of our food has been lost and how
it might now be regained, this book will make us think
differently about what we eat.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Cooking, American|xHistory.|0https://id.loc.gov/
authorities/subjects/sh2009121789
650 0 Food habits|zUnited States|xHistory.|0https://id.loc.gov/
authorities/subjects/sh2008120942
650 0 Diet|zUnited States|0https://id.loc.gov/authorities/
subjects/sh2008102259|xHistory.|0https://id.loc.gov/
authorities/subjects/sh99005024
650 7 Cooking, American.|2fast|0https://id.worldcat.org/fast/
1753224
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 Diet.|2fast|0https://id.worldcat.org/fast/893284
651 7 United States.|2fast|0https://id.worldcat.org/fast/1204155
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
776 08 |iPrint version:|aVileisis, Ann.|tKitchen literacy.
|dWashington : Island Press/Shearwater Books, ©2008
|z9781597261449|z1597261440|w(DLC) 2007025781
|w(OCoLC)145940419
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=244146|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d201606016|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
