I’m not usually one to buy books (grad student budget + Internet + libraries = limited book purchasing), but when swayed, you can bet I’m on Amazon, ordering away. So when associate professor of politics and author of the soon-to-be-released White Bread: A Social History of the Store Bought Loaf Aaron Bobrow-Strain recently discussed how some research flipped his own nostalgic assumption of what “real” and “good” food meant to someone like his great-grandmother on its head, I was intrigued. And to Amazon I went.
Rich with historical accounts and a brand of social commentary often left out of the mainstream discourse, Bobrow-Strain poignantly reminds self-proclaimed foodies (gourmands, locavores, rawists, preservationists, etc) of the less palatable social norms and circumstances that both dictate and impede major change in our food system.
via the Chronicle of Higher Education:
“Thanks to an explosion of socially and environmentally aware food writing, readers in the United States now have access to a great deal of information about the shortcomings of our industrial food system as well as a growing collection of fairly simplistic ideas about how to change it. Nevertheless, very little has been written about the complex world of habits, desires, aspirations, and anxieties that define Americans’ relationship to eating—the emotional investments that frustrate reformers and help keep the industrial food system as it is.”
Read the full article here. You won’t be disappointed.