Food America

Multiple award-winning author Adam Gopnik has written for the New Yorker since 1986. In this work, Gopnik charts America’s transformation from being simply aware of what they eat to being obsessive about it. This fascinating culinary journey will transport listeners from 18th-century France and the origin of America’s popular modern tastes to the kitchens of the White House and beyond.

The first Thanksgiving at Plymouth in 1621 was a powerfully symbolic event and not merely the pageant of abundance that we still reenact today. In these early encounters between Indians and English in North America, food was also symbolic of power: The venison brought to Plymouth by the Indians, for example, was resonant of both masculine skill with weapons and the status of the men who offered it. These meanings were clearly understood by Plymouth's leaders, however weak they appeared in comparison.

Humans have been farming for thousands of years, and yet agriculture has undergone more fundamental changes in the past 80 years than in the previous several centuries. In 1900, 30 million American farmers tilled the soil or tended livestock; today there are fewer than 4.5 million farmers who feed a population four times larger than it was at the beginning of the century.

J. G. Boswell was the biggest farmer in America. He built a secret empire while thumbing his nose at nature, politicians, labor unions, and every journalist who ever tried to lift the veil on the ultimate "factory in the fields". The King of California is the previously untold account of how a Georgia slave-owning family migrated to California in the early 1920s, drained one of America 's biggest lakes in an act of incredible hubris and carved out the richest cotton empire in the world.

By the late 19th century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation’s rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs.

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners.

Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle.

Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger - and was founded in the same city as McDonald's? Have you heard of the 1980s burger wars? All About the Burger covers all of these topics and more! Discover the food history you've been missing in this entertaining audiobook.

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?

From an early age, Cecilia Chiang could be found delighting in the sounds and smells from her favorite room in her home—the kitchen. Little did Cecilia know that she would one day have to escape war and travel to a faraway country, destined to change Chinese cuisine in the United States forever. Experience the dishes Cecilia Chiang enjoyed throughout her life as the seventh daughter in a large family to the owner of the famous Mandarin restaurant in San Francisco.

On June 27, 2011, a deadly chemical accident took place inside the Tyson Foods chicken processing plant in Springdale, Arkansas, where the company is headquartered. The company quickly covered it up although the spill left their employees injured, sick, and terrified. Over the years, Arkansas-based reporter Alice Driver was able to gain the trust of the immigrant workers who survived the accident. They rewarded her persistence by giving her total access to their lives.

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity.

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local—Idaho by author Danica Colley offers the inside scoop on food in Boise and across the state of Idaho. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate.

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve.

Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed to be both individual and social ills.

Sugar is found in virtually every food in the modern Western diet, and this is not by accident. There is a hugely powerful and destructive move afoot by the corporate food giants to increase sales by using science to increase consumption in both volume and frequency. Research shows this is best accomplished by producing sweet, desirable foods. But this reckless approach is killing thousands upon thousands of people each year and leading to never-before-seen levels of diseases such as diabetes.

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like a Local—Missouri by author Chelsea Dunn offers the inside scoop on food in the state of Missouri. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist.

Can man live on fast food alone? Morgan Spurlock tried to do just that. For 30 days, he ate nothing but three "squares" a day from McDonald's as part of an investigation into the effects of fast food on American health. The resulting documentary won him resounding applause and a worldwide release that broke box-office records. Audiences were captivated by Spurlock's experiment, during which he gained 25 pounds, his blood pressure skyrocketed, and his libido all but disappeared.

The seafood industry on the coast of Mississippi has attracted waves of immigrants and other workers, oftentimes folks who were either already acquainted with maritime livelihoods or those who quickly adapted to the resources of the region. For generations, the industry has provided employment and sustenance to Coast peoples.

From farm-to-table restaurants and farmers markets, to support for fair trade and food sovereignty, movements for food-system change hold the promise for deeper transformations. Yet Americans continue to live the paradox of caring passionately about healthy eating while demanding the convenience of fast food. Rooted Resistance explores this fraught but promising food scene. This book wagers that socially responsible agrarian mythmaking should be a vital part of a food ethic of resistance if we are to rectify the destructive tendencies in our contemporary food system.