Title
Animal, Vegetable, Junk: A History Of Food, From Sustainable To Suicidal: A Food Science Nutrition History Book
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Epic And Engrossing. The New York Times Book Reviewfrom The #1 New York Times Bestselling Author And Pioneering Journalist, An Expansive Look At How History Has Been Shaped By Humanitys Appetite For Food, Farmland, And The Money Behind It Alland How A Better Future Is Within Reach.The Story Of Humankind Is Usually Told As One Of Technological Innovation And Economic Influenceof Arrowheads And Atomic Bombs, Settlers And Stock Markets. But Behind It All, There Is An Even More Fundamental Driver: Food.In Animal, Vegetable, Junk, Trusted Food Authority Mark Bittman Offers A Panoramic View Of How The Frenzy For Food Has Driven Human History To Some Of Its Most Catastrophic Moments, From Slavery And Colonialism To Famine And Genocideand To Our Current Moment, Wherein Big Food Exacerbates Climate Change, Plunders Our Planet, And Sickens Its People. Even Still, Bittman Refuses To Concede That The Battle Is Lost, Pointing To Activists, Workers, And Governments Around The World Who Are Choosing Wellbeing Over Corporate Greed And Gluttony, And Fighting To Free Society From Big Foods Grip.Sweeping, Impassioned, And Ultimately Full Of Hope, Animal, Vegetable, Junk Reveals Not Only How Food Has Shaped Our Past, But Also How We Can Transform It To Reclaim Our Future.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the page count of this book? A: This book has three hundred eighty-four pages. It provides an in-depth exploration of food history and its impact on society.
- Q: What are the dimensions of this book? A: The book measures six point two six inches in length, one point two six inches in width, and nine point zero two inches in height. These dimensions make it a manageable size for reading.
- Q: What binding type is used for this book? A: This book is bound in hardcover. This type of binding enhances durability and longevity for readers.
- Q: How do I read this book? A: To read this book, simply open it and begin at the first page. It's suitable for anyone interested in food history and its societal implications.
- Q: Is this book appropriate for children? A: This book is not specifically targeted at children. It discusses complex themes related to food, history, and societal issues.
- Q: What is the reading level of this book? A: The reading level is suitable for adults and older teens. It explores sophisticated topics that require critical thinking.
- Q: How should I store this book? A: Store this book upright on a shelf or in a bookcase. Avoid exposure to direct sunlight to prevent fading.
- Q: Can this book be cleaned? A: Yes, the cover can be wiped gently with a dry cloth. Avoid using water or cleaning solutions to protect the pages.
- Q: What should I do if it gets damaged? A: If the book gets damaged, consider consulting a professional bookbinder for repairs. Handle it carefully to maintain its condition.
- Q: How does this book compare to other food history books? A: This book provides a unique perspective by linking food history to societal issues like colonialism and climate change. It's a comprehensive resource.
- Q: Is this book suitable for beginners in food studies? A: Yes, this book is suitable for beginners. It offers a broad overview of food history and its social implications.
- Q: Does this book focus only on healthy eating? A: No, the book discusses a range of topics, including unhealthy food practices and their historical consequences.
- Q: What if I receive a damaged copy? A: If you receive a damaged copy, contact the seller for a return or replacement. Provide details and photos of the damage.
- Q: Is there a warranty for this book? A: Books typically do not come with a warranty. However, check with the seller for their return policy.
- Q: What is the author's background? A: The author, Mark Bittman, is a renowned food authority and journalist known for his work in food science and nutrition.