Food fights : how history matters to contemporary food debates /

"What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against moder...

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Bibliographic Details
Other Authors: Ludington, Charles (Editor), Booker, Matthew Morse, 1968- (Editor)
Format: eBook
Published: Chapel Hill : The University of North Carolina Press, [2019]
Online Access:CONNECT
Table of Contents:
  • Introduction / Charles C. Ludington and Matthew Morse Booker
  • Producing food. Savior or monster? The truth about genetically engineered agriculture / Margaret Mellon
  • Born in the U.S.A.: the Americanness of industrial agriculture / Peter A. Coclanis
  • Food activism: a critical history / Steve Striffler
  • Choosing food. Can 'taste' be separated from social class? / S. Margot Finn
  • The standard of taste debate: how do we decide what tastes best? / Charles C. Ludington
  • What does it mean to eat right? Nutrition, science, and society / Charlotte Biltekoff
  • Regulating food. Who should be responsible for food safety? Oysters as a case study / Matthew Morse Booker
  • U.S. farm and food subsidies: a short history of a long controversy / Sarah Ludington
  • Gendering food. what should babies eat and whose business is it? / Amy Bentley
  • Home, cooking: why gender matters to food politics / Tracey Deutsch
  • Cooking and eating food. Is thinking critically about food essential to a good life? / Robert T. Valgenti
  • A plea for culinary luddism / Ken Albala
  • A plea for culinary modernism: why we should love fast, modern, processed food (with a new postscript) / Rachel Laudan.