Food – Food and Eating

Focus on: Food and Eating
My Beef With Meat: The Healthiest Argument for Eating a Plant-Strong Diet…
by Rip Esselstyn

If you’ve been thinking about eliminating meat and milk from your diet, take a look at Rip Esselstyn’s impassioned discussion in My Beef with Meat. The triathlete and former firefighter from Austin, Texas explains how a plant-based diet can provide plenty of nutrients while reducing the risks (such as heart disease and stroke) that come from consuming animal products. To help you get started, Esselstyn includes a substantial section of recipes organized by categories such as breakfast, sandwiches, varieties of snack foods, and desserts. Here’s an informative and accessible guide to vegetarian eating.

Eating Animals
by Jonathan Safran Foer

Celebrated novelist Jonathan Safran Foer dives into nonfiction in Eating Animals, which carefully explores the history of meat-eating, the philosophical implications of choosing to eat certain animals but not others, and the meat production industry. Factory farms, the remarkable depletion of sea life, and unpleasant details of meat processing raise ethical and environmental questions that have led Foer to choose vegetarianism. Though his thoroughly-researched (he visited farms and slaughterhouses himself) and thought-provoking argument doesn’t answer all possible questions about the subject, as he acknowledges, he offers a “highly entertaining take on an increasingly visible” (Publishers Weekly) issue for those who are concerned about where our food comes from.

Tasty: The Art and Science of What We Eat
by John McQuaid

The tongue has one crucial job: “to distinguish food from everything else.” However, the unconscious physical process though which we determine what’s edible is complicated: understanding it involves several biological disciplines, including microbiology, genetics, and neuroscience. It also requires cleansing one’s mental palate by, for example, discarding that scientifically baseless diagram of the tongue depicting four distinct regions dedicated to sweet, salty, sour, and bitter flavors. If you’ve ever wondered why and how we eat what we eat, check out the engaging, accessible, and scholarly Tasty.

Salt Sugar Fat: How the Food Giants Hooked Us
by Michael Moss

Acclaimed investigative journalist Michael Moss reveals how corporate food engineers manipulate our seemingly insatiable addictions to salt, sugar, and fat — feeding America’s current health crises, from obesity to diabetes. Moss breaks down the chemistry of junk foods’ appeal, as well as the social trends and advertising strategies that lure us to buy despite the known risks. In particular, he targets the marketing of “healthier options”: foods touted as low in one of the unholy trinity (for example, sodium) but dangerously high in the other two (sugar, fat). Salt Sugar Fat offers a sobering view of “the food we hate to love” (Publishers Weekly).

In Defense of Food: An Eater’s Manifesto
by Michael Pollan

Michael Pollan, author of the award-winning Omnivore’s Dilemma, thoughtfully and wittily approaches contemporary first-world food production and consumption from a naturalist’s point of view. Eating provides our most frequent and intimate connection with the natural world, though we don’t often think of our microwaved meals and fast food sandwiches so profoundly. Our eating habits are problematic, he asserts, and not just because our diets are overloaded with fat and sugar. However, without deeper knowledge of the food industry, it’s hard to know which items to buy and consume. In Defense of Food offers a useful guideline: “Eat food. Not too much. Mostly plants.”

List created 8/3/16 – James Hartmann

Adapted from Nextreads.

Posted in Adult Staff Picks, Reading Lists and tagged , , , .