Download Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back AudioBook Free
Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most individuals, and their replies may well not be much different. Where our foods are brought up and what goes on to them between farm and supermarket shelf have become mysteries. How do we become so disconnected from the resources of our breads, meat, cheeses, cereal, apples, and many other foods that nourish us every day?
Ann Vileisis’s answer is a sensory-rich quest through the annals of making supper. Kitchen Literacy requires us from an eighteenth-century garden to today’s smooth supermarket aisles, and eventually to farmer’s market segments that are actually enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two hundreds of years and delivers a robust statement: what we should don’t know could hurt us.
As the distance between farm and desk grew, we went from knowing particular places and specific testimonies behind our foods’ origins to instead relying on advertisers’ claims. The woman who brought up, plucked, and prepared her own hen knew its life time record while today the majority of us do not know whether hormones were fed to your poultry. Industrialized eating is undeniably convenient, but it has also created health insurance and environmental problems, including food-borne pathogens, harmful pesticides, and pollution from manufacturing plant farms.
Though the invisible costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier plus more sustainable choices. Uncovering how understanding of our food has been lost and exactly how it might now be regained, Kitchen Literacy pledges to make us think in different ways in what we eat.
