Last chance to eat : the fate of taste in a fast food world / Gina Mallet.

By:

Mallet, Gina [author.]

Material type: Text

TextPublisher: New York : W. W. Norton, 2004Edition: First editionDescription: 384 pages ; 22 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0393058417
9780393058413

Subject(s):

DDC classification:

641.013 22

LOC classification:

TX635 .M35 2004

Contents:

Introduction : the first enchantment -- Ch. 1. The imperiled egg -- Ch. 2. The last Brie -- Ch. 3. The ox is gored -- Ch. 4. The last kitchen garden -- Ch. 5. A good fish is hard to find.

Review: "Where has all the good food gone? This is the question at the heart of Gina Mallet's account of the fate of food. In the last fifty years, we have gone from loving food to fearing it, frightened by food science and spooked by medical doctors, and so old familiar foods and recipes, the threads of community, are being lost." "Lingering over every sensual memory of forgotten taste, Mallet traces the vicissitudes of five popular foods, their history and their predicament: how the egg that made the souffle supreme has been brought near to extinction by science and a pathogen; how the war against bacteria is widening the cultural gulf between Europe and America and endangering raw milk cheese, an emblematic food that has emotional roots in the old world; how beef, the symbolic food of the Anglosphere, has now been humbled by disease; why we can't grow a hundred varieties of peas the way the Victorian gardeners did, and why the tomato is surviving technology while the apple is dying in the Western Hemisphere; and how, ironically, fish are vanishing - before humans ever got to know them."--BOOK JACKET.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.013 MAL (Browse shelf(Opens below))	1	Available		A260884B

Includes bibliographical references (pages 357-364) and index.

Introduction : the first enchantment -- Ch. 1. The imperiled egg -- Ch. 2. The last Brie -- Ch. 3. The ox is gored -- Ch. 4. The last kitchen garden -- Ch. 5. A good fish is hard to find.

"Where has all the good food gone? This is the question at the heart of Gina Mallet's account of the fate of food. In the last fifty years, we have gone from loving food to fearing it, frightened by food science and spooked by medical doctors, and so old familiar foods and recipes, the threads of community, are being lost." "Lingering over every sensual memory of forgotten taste, Mallet traces the vicissitudes of five popular foods, their history and their predicament: how the egg that made the souffle supreme has been brought near to extinction by science and a pathogen; how the war against bacteria is widening the cultural gulf between Europe and America and endangering raw milk cheese, an emblematic food that has emotional roots in the old world; how beef, the symbolic food of the Anglosphere, has now been humbled by disease; why we can't grow a hundred varieties of peas the way the Victorian gardeners did, and why the tomato is surviving technology while the apple is dying in the Western Hemisphere; and how, ironically, fish are vanishing - before humans ever got to know them."--BOOK JACKET.

Machine converted from AACR2 source record.

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