Just Food

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  • Edition: Reprint
  • Format: Paperback
  • Copyright: 2010-06-09
  • Publisher: Little, Brown and Company

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We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food whatFast Food Nation(Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein.  Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.

Author Biography

James McWilliams is an associate professor of history at Texas State University.-He was a fellow at Yale University's Agrarian Studies Program, and is the author of three previous books. He has written for the New York Times, Washington Post, and Los Angeles Times.-He lives in Austin, Texas.

Table of Contents

Introduction: From the Golden Age to the Golden Mean of Food Productionp. 1
Food Miles or Friendly Miles?: Beyond the "Farm to Fork" Paradigm of Productionp. 17
Organic Panic: Discovering Agriculture's Golden Meanp. 53
Frankenfood?: A Case for Genetically Modified Cropsp. 81
Meat-The New Caviar: Saying "No," or at Least "Not as Much," to Eating Land-Based Animalsp. 117
The Blue Revolution: Ecological Aquaculture and the Future of Floating Proteinp. 155
Merging Ecology and Economy: Perverse Subsidies, Rational Incentives, and the Path to Fair Tradep. 185
Conclusion: The Golden Meanp. 213
Notesp. 223
Acknowledgmentsp. 247
Indexp. 249
Reading Group Guidep. 261
Table of Contents provided by Ingram. All Rights Reserved.

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