Grocery

The Buying and Selling of Food in America

Author: Michael Ruhlman

Publisher: Abrams

ISBN: 1613129998

Category: Social Science

Page: 320

View: 3646

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In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it—the grocery store. In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones. A mix of reportage and rant, personal history and social commentary, Grocery is a landmark book from one of our most insightful food writers.

Building a Housewife's Paradise

Gender, Politics, and American Grocery Stores in the Twentieth Century

Author: Tracey Deutsch

Publisher: Univ of North Carolina Press

ISBN: 9780807898345

Category: Social Science

Page: 352

View: 6622

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Supermarkets are a mundane feature in the landscape, but as Tracey Deutsch reveals, they represent a major transformation in the ways that Americans feed themselves. In her examination of the history of food distribution in the United States, Deutsch demonstrates the important roles that gender, business, class, and the state played in the evolution of American grocery stores. Deutsch's analysis reframes shopping as labor and embeds consumption in the structures of capitalism. The supermarket, that icon of postwar American life, emerged not from straightforward consumer demand for low prices, Deutsch argues, but through government regulations, women customers' demands, and retailers' concerns with financial success and control of the "shop floor." From small neighborhood stores to huge corporate chains of supermarkets, Deutsch traces the charged story of the origins of contemporary food distribution, treating topics as varied as everyday food purchases, the sales tax, postwar celebrations and critiques of mass consumption, and 1960s and 1970s urban insurrections. Demonstrating connections between women's work and the history of capitalism, Deutsch locates the origins of supermarkets in the politics of twentieth-century consumption.

Cut Your Grocery Bill in Half with America's Cheapest Family

Includes So Many Innovative Strategies You Won't Have to Cut Coupons

Author: Steve Economides,Annette Economides

Publisher: Thomas Nelson

ISBN: 1400203104

Category: Business & Economics

Page: 322

View: 1549

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You Can Save Thousands a Year on Your Grocery Bill Without Cutting Coupons Imagine grocery shopping once-a-week or less, eating healthier, and having more free time—all while saving money. Sound too good to be true? For the Economides family, it’s a reality, and it can be yours too. What could the average family do with an extra $3,000 a year? America’s Cheapest Family® shows you strategies, tips, tools, and tricks in Cut Your Grocery Bill in Half, so you can achieve huge savings year after year. It’s a fact, the Economides say, saving money on groceries is one of the quickest ways to start making a positive difference in your family’s financial future. And these tips and strategies can work whether you’re shopping for seven or for one. Spend less time shopping and cooking Get more bang for your grocery buck Plan meals for picky eaters and busy schedules Discover kitchen tools that streamline meal preparations Learn many ways to eat out or eat in and save big Turn your freezer into a money-making machine Endorsements: "Many people think that it's impossible to reduce your grocery bill by 50%. But you can. Steve and Annette Economides provide step-by-step instructions in "Cut Your Grocery Bill in Half." Tools that are practical and easy to follow. No special shopping or cooking skills required. Anyone can see a surprising reduction in their grocery budget if they follow the Economides' methods. And, best of all, the savings begin right away. You don't need to finish the whole book to benefit. You'll find money-saving ideas that you can put to use in the first chapter, and every chapter thereafter. Normally I advise people to check books out of the library and save the cost of the book. But this is one do-it-yourself guide to lower grocery bills that you'll want to have on your bookshelf or kitchen countertop." Gary Foreman, Publisher, The DollarStretcher.com “If you are eager to save on groceries, but don't always have the time to clip coupons, this book is for you! It’s perfect if you're interested in more ways to cut costs, reduce waste, and get organized. This is an awesome book for the novice or the skilled cook.” Tawra Kellam and Jill Cooper—editors of LivingOnADime.com and authors of “Dining On A Dime Cookbook” “I've known Steve and Annette for several years and they definitely live what they believe. If you're serious about spending less money at the grocery store, this book offers some practical ways to achieve your goal. When it comes to stretching your dollar, I know of no one with more experience than Steve and Annette.” JJ Heller—Singer/Songwriter

Taco USA

How Mexican Food Conquered America

Author: Gustavo Arellano

Publisher: Simon and Schuster

ISBN: 1439148627

Category: Biography & Autobiography

Page: 320

View: 7424

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The award-winning ¡Ask a Mexican! columnist presents a narrative history of the progression of Mexican cuisine in the United States, sharing a century's worth of whimsical anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity. 25,000 first printing.

Voices of the Food Revolution

You Can Heal Your Body and Your World with Food!

Author: Robbins, John,Robbins, Ocean

Publisher: Conari Press

ISBN: 1573246247

Category: Health & Fitness

Page: 288

View: 874

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Did you know that: More than 80% of the foods you eat in restaurants and buy at supermarkets contain genetically engineered ingredients, and that these ingredients have been linked to toxic and allergic reactions in people; sickness, sterility, and fatalities in livestock; and damage to virtually every organ studied in lab animals?If you don't count French fries, ketchup or pizza as vegetables, more than half of Americans eat no vegetables at all?Cows raised for meat are impacting our climate more than cars?It’s possible to be a positive food revolutionary without sounding like a self-righteous nag? Join John and Ocean Robbins for 21 intimate, game-changing conversations with some of the world’s leading “food revolutionaries”: scientists, doctors, teachers, farmers, economists, activists, and nutritionists working on food issues today. Introduced and with commentary by John Robbins and his son Ocean, the book features luminaries such as: Dean Ornish, MD, on his years-in-the-making breakthrough with Medicare (his program for healing heart disease is now covered)Kathy Freston on making incremental, manageable changes to how we eatT. Colin Campbell, PhD, (author of the famed China Study) with the latest research on animal protein and human healthJoel Fuhrman, MD (author of the bestselling Eat to Live), on achieving excellent health through dietCaldwell Esselstyn, MD, of the Cleveland Clinic on wiping out heart disease by changing what we eatVandana Shiva, PhD, on GMOs and Big AgRory Freedman on how to stop eating misery and start looking fabulousRaj Patel on building a saner global food policy Each contributor discusses his or her work in depth, but together they make one rallying cry: for a healthy, sustainable, humane, and delicious revolution in how we and the world are fed. Over twenty-five years ago John Robbins started a revolution. This book is proof of how far we’ve come, a fascinating look behind the scenes of the multi-faceted food movement, and a call to join in the work of ensuring our health and food future.

In Defence of Food

The Myth of Nutrition and the Pleasures of Eating

Author: Michael Pollan

Publisher: Penguin UK

ISBN: 0141908513

Category: Health & Fitness

Page: 256

View: 4959

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'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.

A History of America in 100 Maps

Author: Susan Schulten

Publisher: University of Chicago Press

ISBN: 022645861X

Category: Technology & Engineering

Page: 256

View: 4537

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Throughout its history, America has been defined through maps. Whether made for military strategy or urban reform, to encourage settlement or to investigate disease, maps invest information with meaning by translating it into visual form. They capture what people knew, what they thought they knew, what they hoped for, and what they feared. As such they offer unrivaled windows onto the past. In this book Susan Schulten uses maps to explore five centuries of American history, from the voyages of European discovery to the digital age. With stunning visual clarity, A History of America in 100 Maps showcases the power of cartography to illuminate and complicate our understanding of the past. Gathered primarily from the British Library’s incomparable archives and compiled into nine chronological chapters, these one hundred full-color maps range from the iconic to the unfamiliar. Each is discussed in terms of its specific features as well as its larger historical significance in a way that conveys a fresh perspective on the past. Some of these maps were made by established cartographers, while others were made by unknown individuals such as Cherokee tribal leaders, soldiers on the front, and the first generation of girls to be formally educated. Some were tools of statecraft and diplomacy, and others were instruments of social reform or even advertising and entertainment. But when considered together, they demonstrate the many ways that maps both reflect and influence historical change. Audacious in scope and charming in execution, this collection of one hundred full-color maps offers an imaginative and visually engaging tour of American history that will show readers a new way of navigating their own worlds.

Rich Food Poor Food

The Ultimate Grocery Purchasing System (GPS)

Author: Jayson Calton, PhD,Mira Calton, Cn

Publisher: Primal Nutrition Incorporated

ISBN: 9780984755172

Category: Health & Fitness

Page: 324

View: 1536

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Profiling over 350 brand name products, offers guidance on making nutrient-rich food purchases and avoiding foods with chemical additives and other harmful ingredients, in a work organized by grocery store section.

Animal, Vegetable, Miracle

Our Year of Seasonal Eating

Author: Barbara Kingsolver

Publisher: Faber & Faber

ISBN: 0571265669

Category: Biography & Autobiography

Page: 384

View: 2925

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"We wanted to live in a place that could feed us: where rain falls, crops grow, and drinking water bubbles up right out of the ground." Barbara Kingsolver opens her home to us, as she and her family attempt a year of eating only local food, much of it from their own garden. Inspired by the flavours and culinary arts of a local food culture, they explore many a farmers market and diversified organic farms at home and across the country. With characteristic warmth, Kingsolver shows us how to put food back at the centre of the political and family agenda. Animal, Vegetable, Miracle is part memoir, part journalistic investigation, and is full of original recipes that celebrate healthy eating, sustainability and the pleasures of good food.

Lentil Underground

Renegade Farmers and the Future of Food in America

Author: Liz Carlisle

Publisher: Avery

ISBN: 1592409563

Category: Agricultural development projects

Page: 298

View: 1849

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For the past four decades, third-generation Montana farmer David Oien has been seeding a revolution against corporate agribusiness in the belly of the beast, the American grain belt. They have replaced their wheat and barley with a seemingly odd new crop, the lentil, a legume that has been part of the human diet since Neolithic times, but, until Oien's work, was never grown on Montana farms. In this eye-opening narrative, journalist and food scientist Liz Carlisle chronicles Oien's unlikely emergence as the leader of this agricultural upheaval.

Charcuterie: The Craft of Salting, Smoking, and Curing

Author: Michael Ruhlman,Brian Polcyn,Yevgenity Solovyev

Publisher: W. W. Norton & Company

ISBN: 0393058298

Category: Cooking

Page: 320

View: 8393

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An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

A Year Without the Grocery Store

A Step by Step Guide to Acquiring, Organizing, and Cooking Food Storage

Author: Karen Morris

Publisher: Createspace Independent Publishing Platform

ISBN: 9781984037046

Category: Food

Page: 106

View: 1352

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Do you hate to grocery shop? Do you detest incessant menu planning, or do you spend more on your family's food needs than you do on your mortgage? Feel as if you're running to the grocery store before a storm or other potentially disruptive event because you need to stock up? Food storage is the answer to each of those problems. My name's Karen, and I care about making sure my family's dietary needs are met, no matter what. One way I do this is through our year's worth of personal food storage, and now I'm here to show you how to easily store a year's worth of food as well. In A Year Without the Grocery Store, I walk you through a step-by-step plan which: -Incorporates the meals your family already loves. -Takes into account your family's unique food allergies, intolerances, and preferences. -Teaches you how to economically store food, and shows you how, if necessary, you could feed each member of your family for around $160/year. -Provides you with recipes that take your food storage from edible to delicious. -Discusses alternate ways to cook your food storage in case you encounter a power outage. -Discusses properly storing water. -Points out pitfalls and holes in most people's food storage and crafts a plan for how to avoid them. If you thought the idea of a year's worth of food storage was a little crazy, take another look at healthy meals, money savings, not having to run to the grocery store before winter storms, and peace of mind that comes with knowing that you've planned and prepared and that your family can now go a year without the grocery store.

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

Author: Samin Nosrat

Publisher: Simon and Schuster

ISBN: 1476753830

Category: Cooking

Page: 480

View: 6090

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Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Foodopoly

The Battle Over the Future of Food and Farming in America

Author: Wenonah Hauter

Publisher: N.A

ISBN: 9781595589781

Category: Political Science

Page: 355

View: 5768

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Argues that lobbyists and the consolidation and corporate control of food production is to blame for the unhealthy and unfair agricultural policies of the United States.

Canned

The Rise and Fall of Consumer Confidence in the American Food Industry

Author: Anna Zeide

Publisher: Univ of California Press

ISBN: 0520290682

Category: Health & Fitness

Page: 280

View: 7945

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"This book explores the earliest roots of the modern food industry, focusing on the development of the canning industry in the United States. Canning leaders leveraged the power of scientific expertise to create a market for canned food. Before the mid-twentieth century, in order to win consumer trust, canners adopted new technologies, cooperated with federal food regulation, sponsored agricultural and bacteriological research, and standardized food production. All of these moves helped to make canned food a staple of American pantries by the 1940s. As other industries entered the processed food landscape, and environmental and consumer critiques emerged, canners widened their scientific research base to more centrally incorporate marketing, advertising, and political strategy. In their increasing power, industry leaders were less willing to defer to governmental authority and more eager to directly control production and consumption. This study takes up the stories of six particular canned foods--condensed milk, peas, olives, tomatoes, tuna, and Campbell's soup--to understand the tools used by the food industry to build consumer confidence in a new way of eating. This modified diet not only changed the relationship between business and consumers, but also the relationships among Americans, farmers, universities, advertisers, and the natural environment."--Provided by publisher.

The Real Food Grocery Guide

Navigate the Grocery Store, Ditch Artificial and Unsafe Ingredients, Bust Nutritional Myths, and Select the Healthiest Foods Possible

Author: Maria Marlowe

Publisher: Fair Winds Press (MA)

ISBN: 1592337554

Category: Cooking

Page: 272

View: 6906

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The Real Food Grocery Guide helps you navigate every aisle of the grocery store, clearly outlining what foods are truly the healthiest, the freshest, and the most economical (and which ones belong in the garbage rather than your grocery cart!) Now you won't have to question whether fat-free or gluten-free is healthier, what food labels hidden meanings are, or if organic vegetables and grass-fed meat is worth the extra cost. The Real Food Grocery Guide is the most comprehensive and actionable guide to grocery shopping and healthy eating ever with advice on: - What to eat for health, balanced weight, and longevity - How to shop to save a significant amount of time and money - How to decipher food "buzz words" (like natural, grass-fed, wild, organic, gluten-free, etc.): know which to buy and which to leave on the shelf - How to select the most nutritious and delicious produce, every time (no more getting home with brown avocados or tasteless melon) - Why the quality of animal-products-such as meat, fish, eggs, and dairy-is crucial--and how to choose the healthiest kinds - How to store fresh food properly so it doesn't spoil too quickly - Why calorie counting is futile - and what you should look for instead to determine the healthiness of any food - How to decipher what a food label is really saying - How to avoid being duped by sneaky food industry claims and choose the best packaged products every time

The Meat Racket

The Secret Takeover of America’s Food Business

Author: Christopher Leonard

Publisher: Simon and Schuster

ISBN: 1451645813

Category: Business & Economics

Page: 370

View: 2915

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A former AP national agribusiness reporter critically assesses the corporate meat industry as demonstrated by the practices of Tyson Foods, documenting the meat supply's takeover by a few powerful companies who the author argues are raising prices and outmaneuvering reforms.

The Underground Culinary Tour

How the New Metrics of Today's Top Restaurants Are Transforming How America Eats

Author: Damian Mogavero,Joseph D'Agnese

Publisher: Crown Business

ISBN: 1101903317

Category: Business & Economics

Page: 336

View: 2653

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The Underground Culinary Tour is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before. Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.

From Head Shops to Whole Foods

The Rise and Fall of Activist Entrepreneurs

Author: Joshua C. Davis

Publisher: Columbia Studies in the Histor

ISBN: 9780231171588

Category: Business & Economics

Page: 336

View: 6293

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In the 1960s and '70s, a diverse range of storefronts—including head shops, African American bookstores, feminist businesses, and organic grocers—countered corporate power by bringing the work of political movements (the New Left, Black Power, feminism, environmentalism, and more) into the marketplace. Through shared ownership, limited growth, and workplace democracy, these "activist entrepreneurs" offered alternatives to conventional profit-driven business models. By the middle of the 1970s, thousands of these businesses operated across the United States—but only a handful survive today, and some, like Whole Foods Market, have abandoned their quest for collective political change in favor of the pursuit of profits. Vividly portraying the struggles, successes, and sacrifices made by these activist business owners, From Head Shops to Whole Foods writes a new history of social movements and capitalism by showing how activists embraced small businesses in a way few historians have considered. The book rethinks the widespread idea that the work of social movements and political dissent is by definition antithetical to business and market activity. Joshua Clark Davis uncovers the historical roots of contemporary interest in ethical consumption, social enterprise, mission-driven businesses, and buying local while also showing how current companies, both big and small, have adopted the language—but rarely the mission—of liberation and social change.

Ten Restaurants That Changed America

Author: Paul Freedman,Danny Meyer

Publisher: N.A

ISBN: 9781631494987

Category: Cooking

Page: 560

View: 8115

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Combining an historian's rigor with a food enthusiast's palate, Paul Freedman's seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's fabled Mandarin; evoking the poignant nostalgia of Howard Johnson's, the beloved roadside chain that foreshadowed the pandemic of McDonald's; or chronicling the convivial lunchtime crowd at Schrafft's, the first dining establishment to cater to women's tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. "As much about the contradictions and contrasts in this country as it is about its places to eat" (The New Yorker), Ten Restaurants That Changed America is a "must-read" (Eater) that proves "essential for anyone who cares about where they go to dinner" (Wall Street Journal Magazine).