"A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry"-- Provided by publisher.

"In 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she worked, ate, and lived alongside the working poor to examine how Americans eat when price matters."--Jacket.

"Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how--and why--we eat the way we do"-- Provided by publisher

The author describes her year-long commitment to eating only natural, unprocessed foods, and provides a background on Americas food system, past and present.

Cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is an engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried...

An enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine.

Food writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story

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"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"-- Provided by publisher.

A large number of epidemiologic studies have investigated the association between diet and mortality and morbidity. Of particular recent interest is the Mediterranean diet, first described by Ancel Keys over 50 years ago. This diet is characterized by high intake of olive oil, fruits and vegetables, whole grains and cereals, legumes, fish, and nuts; low intake of red meat, dairy products, and sweets; and moderate intake of red wine with meals. Epidemiologic...