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Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back Preview this item
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Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back

Author: Ann Vileisis
Publisher: [United States] : Island Press : Made available through hoopla, 2010.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Ask children where food comes from, and they'll probably answer: "the supermarket." Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann  Read more...
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Genre/Form: History
Additional Physical Format: Print version:
Vileisis, Ann.
Kitchen literacy.
[United States] : Island Press : Made available through hoopla, 2010
(DLC) 2007025781
(OCoLC)145940419
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ann Vileisis
ISBN: 9781597263719 1597263710
OCLC Number: 974253275
Awards: Commended for Connecticut Book Awards (Nonfiction) 2008
Description: 1 online resource
Contents: Introduction : Missing stories --
ch. 1. A meal by Martha --
Envisioning a foodshed --
Nature in Martha's garden --
Tales of turkeys --
The energy of eating --
Consciousness of cookery --
ch. 2. To market, to market --
The transcription of kitchen know-how --
To market --
Who did the shopping? --
ch. 3. Mystifying the mundane --
Place of origin --
The waning of wild foods --
The abstraction of animals' lives --
ch. 4. Denaturing the senses --
The debut of cans --
The power of labels --
The mimicry of margarine --
Eating by eye --
ch. 5. A new longing for nature --
The civility of cookery --
The grounding nature of growing food --
The unseemliness of stewed songbirds --
The all-natural body --
Allure of the natural. Ch. 6. Rise of the modern food sensibility --
Bolstering brand names and promoting packages --
The home economists' twist --
Not-so-contented cows --
The appeal of the modern --
Nature transcended --
ch. 7. The covenant of ignorance --
New food chains : the rise of supermarket shopping --
100 million guinea pigs --
The secrets of DDT --
For convenience sake --
Hidden on supermarket shelves --
ch. 8. Kitchen countertrends --
The persistence of the natural --
Burgers and rain forests --
A purposeful palate --
Turning attention back to farms --
Epilogue : Returning stories to the modern kitchen --
Notes --
Illustration credits --
Acknowledgments --
Index.
Responsibility: Ann Vileisis.
More information:

Abstract:

Covering eighteenth-century garden to supermarket aisles, this book chronicles changes in how American cooks have considered their foods. It shows that greater understanding can lead consumers to  Read more...

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"A 'must-read' for modern-day consumers in the post-family farm era."--Michael Ableman, farmer and author of Fields of Plenty "Midwest Book Review" "This book...gave me encouragement to keep on doing Read more...

 
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Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis\'s answer is a sensory-rich journey through the history of making dinner. Kitchen Literacy takes us from an eighteenth-century garden to today\'s sleek supermarket aisles, and eventually to farmer\'s markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don\'t know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods\' origins to instead relying on advertisers\' claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. 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