American Way of Eating Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table

ISBN-10: 1439171963
ISBN-13: 9781439171967
Edition: N/A
Authors: Tracie McMillan
List price: $20.00 Buy it from $3.00
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Description: What if you can’t afford nine-dollar tomatoes? That was the question award-winning journalist Tracie McMillan couldn’t escape as she watched the debate about America’s meals unfold, one that urges us to pay food’s true cost—which is to say, pay  More...

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Book details

List price: $20.00
Publisher: Scribner
Publication date: 10/2/2012
Binding: Paperback
Pages: 352
Size: 5.75" wide x 8.50" long x 1.00" tall
Weight: 1.452
Language: English

What if you can’t afford nine-dollar tomatoes? That was the question award-winning journalist Tracie McMillan couldn’t escape as she watched the debate about America’s meals unfold, one that urges us to pay food’s true cost—which is to say, pay more. So 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.From the fields of California, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee’s, McMillan takes us into the heart of America’s meals. With startling intimacy she portrays the lives and food of Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks, while also chronicling her own attempts to live and eat on meager wages. Along the way, she asked the questions still facing America a decade after the declaration of an obesity epidemic: Why do we eat the way we do? And how can we change it? To find out, McMillan goes beyond the food on her plate to examine the national prio-rities that put it there. With her absorbing blend of riveting narrative and formidable investigative reporting, McMillan takes us from dusty fields to clanging restaurant kitchens, linking her work to the quality of our meals—and always placing her observations in the context of America’s approach not just to farms and kitchens but to wages and work.The surprising answers that McMillan found on her journey have profound implications for our food and agriculture, and also for how we see ourselves as a nation. Through stunning reportage, Tracie McMillan makes the simple case that—city or country, rich or poor—everyone wants good food. Fearlessly reported and beautifully written,The American Way of Eatinggoes beyond statistics and culture wars to deliver a book that is fiercely intelligent and compulsively readable. Talking about dinner will never be the same again.

Before you Read this book
Introduction: Eating in America
Farming
Grapes
Peaches
Cutting Garlic
Gleaning Garlic
Selling
Grocery
Produce 101
Produce 201
Cooking
Kitchen Novice
Kitchen Spy
Kitchen Fixture
Conclusion: A New American Way of Eating
Holy Ted Nugent, We're all Foodies Now
Acknowledgments
Appendix: Cheap Food?
Notes
Bibliography
Q&A with Author Tracie McMillan
Teaching Guide for Tracie McMillan's the American Way of Eating

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