The Omnivore's Dilemma - Michael Pollan [215]
Schell, Orville. Modern Meat: Antibiotics, Hormones, and the Pharmaceutical Farm (New York: Vintage, 1985).
Schlosser, Eric. Fast Food Nation (Boston: Houghton Mifflin, 2001).
Sinclair, Upton. The Jungle (London: Penguin, 1985).
Smil, Vaclav. Feeding the World: A Challenge for the Twenty-First Century (Cambridge, MA: M.I.T. Press, 2001).
CHAPTER 5: THE PROCESSING PLANT: MAKING COMPLEX FOODS
I’ve written about the imperatives behind the processing of food on several occasions (the articles are listed below), and on that subject have profited enormously from my conversations with nutritionists Marion Nestle and Joan Gussow, and my readings of industry trade magazines, especially Food Technology (Institute of Food Technologists, Chicago). Larry Johnson at the Center for Crops Utilization Research at Iowa State was generous with his time and expertise, showing and telling me all I wanted to know about the wet-milling of corn and soybeans. The Corn Refiners Association (www.corn.org) is an invaluable resource on the history, technology, and products of corn refining; see especially their annual reports, a trove of interesting statistics and history. Ford, Brian J. The Future of Food (New York: Thames & Hudson, 2000).
Goodman, Michael, and Michael Redclift. Refashioning Nature: Food, Ecology, and Culture (London: Routledge, 1991).
Gussow, Joan Dye, ed. The Feeding Web: Issues in Nutritional Ecology (Palo Alto, CA: Bull Publishing, 1978). This remains an invaluable anthology (unfortunately out of print) on the entire range of food issues, and serves as a reminder that much of the discussion our culture is having about the politics and ecology of food today is a reprise of a discussion that took place in the 1970s. The quote about the relationship between a food’s identity and its raw materials and the excerpt from the IFF annual report appear in an essay by Gussow titled “Whatever Happened to Food? Or Does It Pay to Fool with Mother Nature?” pp. 200–4.
Levenstein, Harvey. Paradox of Plenty (Berkeley: University of California Press, 2003).
———. Revolution at the Table: The Transformation of the American Diet (Berkeley: University of California Press, 2003).
Nestle, Marion. Food Politics (Berkeley: University of California Press, 2002).
Pollan, Michael. “Naturally,” New York Times Magazine, May 13, 2001.
———. “The Futures of Food,” New York Times Magazine, May 4, 2003.
———. “The (Agri)cultural Contradictions of Obesity,” New York Times Magazine, October 12, 2003.
Schlosser, Eric. Fast Food Nation (Boston: Houghton Mifflin, 2001).
Tannahill, Reay. Food in History (New York: Stein and Day, 1973). The quote on manufacturing steak from petroleum is on page 394.
Tisdale, Sally. The Best Thing I Ever Tasted: The Secret of Food (New York: Riverhead, 2001). The quote from Massimo Montanari, the Italian food historian, about how processing food frees us from the vicissitudes of nature appears on page 66.
CHAPTER 6: THE CONSUMER: A REPUBLIC OF FAT
Bray, George, et al. “Consumption of High-fructose Corn Syrup in Beverages May Play a Role in Epidemic of Obesity,” American Journal of Clinical Nutrition 79(2004), 537–43.
Brownell, Kelly D., and Katherine Battle Horgen. Food Fight: The Inside Story of the Food Industry, America’s Obesity Crisis, and What We Can Do About It (Chicago: Contemporary Books, 2004).
Critser, Greg. Fat Land: How Americans Became the Fattest People in the World (Boston: Houghton Mifflin, 2003).
Drewnowski, Adam, and S. E. Specter. “Poverty and Obesity: The Role of Energy Density and Energy Costs in the American,” American Journal of Clinical Nutrition 79 (January 2004), 6–16. For this important article, Drewnowski and Specter studied how many and what kind of calories a dollar can buy in various parts of the supermarket.
Kroc, Ray. Grinding It Out: The Making of McDonald’s (Chicago: Contemporary Books, 1977).
Lender, Mark E., and James Kirby Martin. Drinking in America: A History (New York: The Free Press, 1982).
Logsdon, Gene. Good Spirits: A New Look