The author documents the science and the politics that have led to personal misery and public crisis--the pandemic of obesity and chronic disease--over the last thirty years.

Shares insights into Mark Twain's menu-style tribute to American cuisine and how it included wild regional specialties that have been lost to industrial food production, tracing the author's efforts to track down eight specific dishes.

The author -- also the creator of the television series Diners, Drive-Ins and Dives -- explores the origins and the diversity of what is known as American cuisine.

"A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food"--

Visiting kitchen tables around America, this timely volume explores today's toxic food culture, telling the stories of those who are struggling with food issues and providing insight into how to feel good about food.

"Anniversary edition of John Robbins's exposé of inhumane practices in the meat and dairy industry and argument for the ethical, health, and environmental benefits of a vegetarian diet. Includes new epilogue by the author"--

Using long-forgotten WPA files archived in the Library of Congress, bestselling author Mark Kurlansky paints a detailed picture of Depression Era Americans through the food that they ate and the local traditions and customs they observed when planning and preparing meals.

The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, "Three Squares" also explains how Americans' eating habits may change in the years to come.

"A narrative social history tracing the evolution of traditional Italian American cuisine from its origins in Italy and its transformation in America into a distinct new cuisine"--