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Ann Cooper

Bitter Harvest: A Chef's Perspective on the Hidden Danger in the...

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At a Glance
Renowned chef's food history
Agricultural evolution insights
Food industry controversies explored
Fascinating facts and anecdotes
Description

The history of food is not as straightforward as it may seem. Food isnt just food. It is ritual, tradition and memory. So begins Ann Coopers groundbreaking new book on the history of sustenance. Cooper, a renowned chef and graduate of New Yorks 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 Europes 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 worlds 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 dietrelated 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...

SKU: M9780415762267
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Binding: Hardcover;292 pages; Publisher: Taylor & Francis Ltd (Sales); Classification: JH; Weight: 710 g; Dimensions: 229 x 152

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