A GUIDE TO FOOD AND FARMING IN MIDDLE TENNESSEE |
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B ook Reviews and sales
| Grub
Ideas for an Urban Organic Kitchen
Anna Lappe and Bryant Terry |
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Food activist Anna Lappe, daughter of Francis
Moore Lappe?, and chef Bryant Terry have
created a book that doesn?t missing a punch -
pointing out the failures of government to
keep corporate food and chemical companies
from shaping national agriculture policy and
prices consumers pay - and give inspiring
stories of how farms and communities are
making it work. The second half of the book
delivers tasty menus that help readers look at
food as culture, comfort and expressions of
where we are in our lives. This youthful book
even gives accompanying music selections to
the menu, that highlight Terry?s
Afro-Caribbean-Latino experiences. |
| In Defense of Food
An Eater's Manifesto
Michael Pollan |
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At the conclusion of Michael Pollan?s 2006
Omnivore?s Dilemma, most readers found
themselves stressfully pondering, ?what do I
eat.? So thankfully Pollan has followed up
with In Defense of Food: An Eaters Manifesto
to guide conscientious eaters through a world
of ?edible foodlike substances? created by
food scientist and marketers and into the
world of ?real food.? Pollan eloquently shows
us how what we eat is ruining our health and
disrupting thousands of years of culture based
around what, how and where we eat. Pollan
pushes the mantra: Eat food. Not too much.
Mostly plants. Doesn?t exactly roll off the
tongue, but it gets to the heart of America?s
spiraling health epidemics. |
| How to Pick a Peach
The Search for Flavor from Farm To Table
Russ Parsons |
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Good cooking starts with the right ingredi-
ents, and nowhere is that more true than with
produce. Should we refrigerate that peach?
How do we cook that artichoke? And what are
those different varieties of pears? Most of us
aren't sure. Parsons helps the cook sort through
the produce in the market by illuminating the
issues surrounding it, revealing intriguing
facts about vegetables and fruits in individual
profiles about them, and providing instructions
on how to choose, store, and prepare these
items. Whether explaining why basil, citrus,
tomatoes, and potatoes should never be
refrigerated, describing how Dutch farmers
revolutionized the tomato business in
America, exploring organic farming and it?s
effect on flavor, or giving tips on how to
recognize a ripe melon, How to Pick a Peach
is Parsons at his peak. |
| The United States of Arugula
The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
David Kamp |
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One day we woke up and realized that our
'macaroni' had become 'pasta,' that our
Wonder Bread had been replaced by organic
whole wheat, that sushi was fast food, and
that our tomatoes were heirlooms. How did
all this happen, and who made it happen? The
United States of Arugula is the rollicking,
revealing chronicle of how gourmet eating in
America went from obscure to pervasive,
thanks to the contributions of some outsized,
opinionated iconoclasts who couldn?t abide
the status quo. Writer David Kamp chronicles
this amazing transformation, from the over-
cooked vegetables and scary gelatin salads of
yore to our current heyday of free-range
chickens, extra-virgin olive oil, Iron Chef,
Whole Foods, Starbucks, and that breed of
human known as the 'foodie.' |
| Moveable Feasts
From Ancient Rome to the 21st
Century, the Incredible Journeys of
the Food We Eat
Sarah Murray |
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Today the average meal has traveled thou-
sands of miles before reaching the dinner
table. How on earth did this happen? In fact,
long-distance food is nothing new and, since
the earliest times, the things we eat and drink
have crossed countries and continents.
Through delightful anecdotes and astonishing
facts, Moveable Feasts tells their stories. In a
thought-provoking and highly entertaining
account, Moveable Feasts brings an entirely
fresh perspective to the subject of food. And
today, as global warming makes headlines and
concerns mount about the ?food miles?
clocked by our dinners, Murray poses a con-
tentious question: Is buying local always the
most sustainable, ethical choice? |
Reviews by Kathy Mead and Marne Duke.
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Last modified: Sun Mar 9 18:19:29 CDT 2008
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