000			03302cam a2200409 i 4500
005			20221101222435.0
008			070928s2008 dcua b 001 0 eng d
010			_a 2007025781
011			_aBIB MATCHES WORLDCAT
020			_a1597261440 _qcloth (alk. paper)
020			_a9781597261449 _qcloth (alk. paper)
035			_a(ATU)b11290250
035			_a(OCoLC)145940419
040			_aDLC _beng _erda _cDLC _dBAKER _dBTCTA _dC#P _dBWX _dYDXCP _dMOF _dVP@ _dATU
043			_an-us---
050	0	0	_aTX645 _b.V55 2008
082	0	0	_a641.5973 _222
100	1		_aVileisis, Ann, _eauthor. _91065315
245	1	0	_aKitchen literacy : _bhow we lost knowledge of where food comes from and why we need to get it back / _cAnn Vileisis.
264		1	_aWashington : _bIsland Press/Shearwater Books, _c[2008]
264		4	_c©2008
300			_a332 pages : _billustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 247-307) and index.
520			_aAsk children where food comes from, and they will 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? The answer is a sensory-rich journey through the history of making dinner, as this book 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. The author 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, it is shown that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained, this book will make us think differently about what we eat.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, American _xHistory _9370956
650		0	_aDiet _zUnited States _xHistory _9690965
650		0	_aFood habits _zUnited States _xHistory _9612138
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0732/2007025781-b.html
907			_a.b11290250 _b27-07-21 _c27-10-15
942			_cB
945			_a641.5973 VIL _g1 _iA425729B _j0 _lcmain _o- _p$29.03 _q- _r- _s- _t0 _u6 _v0 _w0 _x1 _y.i12671575 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gdcu _h0
999			_c1180629 _d1180629