Category: Media

French Beans and Food Scares explores the cultural economies of two “non-traditional” commodity trades between Africa and Europe–one anglophone, the other francophone–in order to show not only why they differ but also how both have felt the fall-out of the wealthy world’s food scares. In a voyage that begins in the mid-19th century and ends in the early 21st, passing by way of Paris, London, Burkina Faso and Zambia, Freidberg illuminates the daily work of exporters, importers and other invisible intermediaries in the global fresh food economy.

In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines.

A microscopic burg in northern Vermont may just be the epicenter of a new food movement, a scenario that alternately amuses, enthuses, and enrages its 3,200 residents. With a hardscrabble reputation left over from its heyday as a mining metropolis, Hardwick has had to rely on a can-do/can-do-without stoicism before, though the current economic downturn is certainly testing its mettle.

American Wasteland examines where and why we waste nearly half of our food, while offering suggestions on what we can do better. In the book, Bloom discuss why food waste really does matter and chronicle why it occurs from the farm to fork.