Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee's, McMillan examines the reality of our country's food industry in this "clear and essential" (The Boston Globe) work of reportage. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable. In making the simple case that - city or country, rich or poor - everyone wants good food, McMillan guarantees that talking about dinner will never be the same again.

    But street addresses were not invented to help you find your way; they were created to find you. In many parts of the world, your address can reveal your race and class.In this wide-ranging and remarkable book, Deirdre Mask looks at the fate of streets named after Martin Luther King Jr., the wayfinding means of ancient Romans, and how Nazis haunt the streets of modern Germany. The flipside of having an address is not having one, and we also see what that means for millions of people today, including those who live in the slums of Kolkata and on the streets of London. Filled with fascinating people and histories, The Address Book illuminates the complex and sometimes hidden stories behind street names and their power to name, to hide, to decide who counts, who doesn’t―and why.

    Before 1929, America’s relationship with food was defined by abundance. But the collapse the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed longstanding biases toward government sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s longstanding ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, this tension between local traditions and culinary science have defined our national cuisine—a battle that continues today.A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.

    But behind it all, there is an even more fundamental driver: Food.In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip.Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

    The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language - flavor - that evolved to guide our nutrition, not destroy it.With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We've been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

    In the era of Donald Trump, many lower- and middle-class white Americans are drawn to politicians who pledge to make their lives great again. But as Dying of Whiteness shows, the policies that result actually place white Americans at ever-greater risk of sickness and death.Physician Jonathan M. Metzl's quest to understand the health implications of "backlash governance" leads him across America's heartland. Interviewing a range of everyday Americans, he examines how racial resentment has fueled pro-gun laws in Missouri, resistance to the Affordable Care Act in Tennessee, and cuts to schools and social services in Kansas. And he shows these policies' costs: increasing deaths by gun suicide, rising dropout rates, and falling life expectancies. White Americans, Metzl argues, must reject the racial hierarchies that promise to aid them but in fact lead our nation to demise.

    What does it take to run the American supermarket? How do products get to shelves? Who sets the price? And who suffers the consequences of increased convenience and efficiency? In this exposé, author Benjamin Lorr pulls back the curtain on this highly secretive industry. Combining deep sourcing and immersive reporting, Lorr leads a wild investigation in which we learn the secrets of Trader Joe's success from Trader Joe himself, why truckers call their job "sharecropping on wheels," what it takes for a product to earn certification labels like "organic" and "fair trade," the struggles entrepreneurs face as they fight for shelf space, including essential tips, tricks, and traps for any new food business, the truth behind the alarming slave trade in the shrimp industry and much more.

    The author uses two of his Midwestern hometown grocery chains, Heinen's and Fazio's, and his memories of his father's love of food and grocery shopping as the foundation for this engaging narrative. While he notes that many other writers have covered the history of the grocery store, the broken industrial food production system, and the nutritional benefits of various foods, Ruhlman delivers -a reported reflection on the grocery store in America,

    That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. (back cover)

    From the financial crisis to rising student debt to collapsing public infrastructure, she found a common root problem: racism. But not just in the most obvious indignities for people of color. Racism has costs for white people, too. It is the common denominator of our most vexing public problems, the core dysfunction of our democracy and constitutive of the spiritual and moral crises that grip us all. But how did this happen? And is there a way out?McGhee embarks on a deeply personal journey across the country from Maine to Mississippi to California, tallying what we lose when we buy into the zero-sum paradigm--the idea that progress for some of us must come at the expense of others. Along the way, she meets white people who confide in her about losing their homes, their dreams, and their shot at better jobs to the toxic mix of American racism and greed. This is the story of how public goods in this country--from parks and pools to functioning schools--have become private luxuries; of how unions collapsed, wages stagnated, and inequality increased; and of how this country, unique among the world's advanced economies, has thwarted universal healthcare.But in unlikely places of worship and work, McGhee finds proof of what she calls the Solidarity Dividend: gains that come when people come together across race, to accomplish what we simply can't do on our own.McGhee marshals economic and sociological research to paint a story of racism's costs, but at the heart of the book are the humble stories of people yearning to be part of a better America, including white supremacy's collateral victims: white people themselves. With startling empathy, this heartfelt message from a Black woman to a multiracial America leaves us with a new vision for a future in which we finally realize that life can be more than a zero-sum game.

    Before the Civil War, masters confined their slaves to their property, while free black people found themselves regularly stopped, questioned, and even kidnapped. Restrictions on movement before Emancipation carried over, in different forms, into Reconstruction and beyond; for most of the 20th century, many white Americans felt blithely comfortable denying their black countrymen the right to travel freely on trains and buses. Yet it became more difficult to shackle someone who was cruising along a highway at 45 miles per hour.In Driving While Black, the acclaimed historian Gretchen Sorin reveals how the car—the ultimate symbol of independence and possibility—has always held particular importance for African Americans, allowing black families to evade the many dangers presented by an entrenched racist society and to enjoy, in some measure, the freedom of the open road. She recounts the creation of a parallel, unseen world of black motorists, who relied on travel guides, black only businesses, and informal communications networks to keep them safe. From coast to coast, mom and pop guest houses and tourist homes, beauty parlors, and even large hotels—including New York’s Hotel Theresa, the Hampton House in Miami, or the Dunbar Hotel in Los Angeles—as well as night clubs and restaurants like New Orleans’ Dooky Chase and Atlanta’s Paschal’s, fed travelers and provided places to stay the night. At the heart of Sorin’s story is Victor and Alma Green’s famous Green Book, a travel guide begun in 1936, which helped grant black Americans that most basic American rite, the family vacation.As Sorin demonstrates, black travel guides and black-only businesses encouraged a new way of resisting oppression. Black Americans could be confident of finding welcoming establishments as they traveled for vacation or for business. Civil Rights workers learned where to stay and where to eat in the South between marches and protests. As Driving While Black reminds us, the Civil Rights Movement was just that—a movement of black people and their allies in defiance of local law and custom. At the same time, she shows that the car, despite the freedoms it offered, brought black people up against new challenges, from segregated ambulance services to unwarranted traffic stops, and the racist violence that too often followed.Interwoven with Sorin’s own family history and enhanced by dozens of little known images, Driving While Black charts how the automobile fundamentally reshaped African American life, and opens up an entirely new view onto one of the most important issues of our time.

    “There is a fix,” Acho says. “But in order to access it, we’re going to have to have some uncomfortable conversations.”In Uncomfortable Conversations With a Black Man, Acho takes on all the questions, large and small, insensitive and taboo, many white Americans are afraid to ask—yet which all Americans need the answers to, now more than ever. With the same open-hearted generosity that has made his video series a phenomenon, Acho explains the vital core of such fraught concepts as white privilege, cultural appropriation, and “reverse racism.”In his own words, he provides a space of compassion and understanding in a discussion that can lack both. He asks only for the reader’s curiosity—but along the way, he will galvanize all of us to join the antiracist fight.

    They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. He goes inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouth feel" of fat by manipulating its chemical structure. He unearths marketing techniques taken straight from tobacco company playbooks to redirect concerns about the health risks of products. He talks to concerned executives who explain that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: the industry itself would cease to exist without salt, sugar, and fat.

    Mona Hanna-Attisha, alongside a team of researchers, parents, friends, and community leaders, discovered that the children of Flint, Michigan, were being exposed to lead in their tap water--and then battled her own government and a brutal backlash to expose that truth to the world. At the center of the story is Dr. Mona herself--an immigrant, doctor, scientist, and mother whose family's activist roots inspired her pursuit of justice.What the Eyes Don't See is a riveting account of a shameful disaster that became a tale of hope, the story of a city on the ropes that came together to fight for justice, self-determination, and the right to build a better world for their--and all of our--children.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.