Description
Book Synopsis· “Provides all the evidence anyone needs to understand the problems with our current food system.” - Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University
· “A hugely informative book, stocked full of careful analysis.” - Amy Best, Associate Professor of Sociology, George Mason University
Trade Review"This is a hugely informative book, stocked full of careful analysis."-Amy Best,Associate Professor of Sociology, George Mason University "The Industrial Diet provides all the evidence anyone needs to understand the problems with our current food system and what to do about it. Anthony Winson is a compelling advocate for a more sustainable and, as he calls it, a humane food regime."-Marion Nestle,Professor of Nutrition, Food Studies, and Public Health at New York University
Table of ContentsFigures and Tables Acknowledgments Introduction Part One Food Environments from Palaeolithic Times Chapter One Between Producers and Eaters: Shaping Mass Diets Chapter Two Discordant Diets, Unhealthy PeopleChapter Three From Neolithic to Capitalist Diets Part Two The beginnings of the Industrial Diet, 1870-1940 93Chapter Four From Patent Flour to Wheaties Chapter Five Pushing Product for Profit: Early BrandingPart Three The Intensification of the Industrial Diet, 1945-80 Chapter Six Speeding Up the Making of Food Chapter Seven The Simplification of Whole Food Chapter Eight Adulteration and the Rise of Pseudo FoodsChapter Nine The Spatial Colonization of the Industrial Diet: The Supermarket Chapter Ten Meals Away from Home: The Health Burden of Restaurant Chains Part Four Globalization and Resistance in the Neo-Liberal Era Chapter Eleven The Industrial Diet Goes Global Chapter Twelve Transformative Food Movements and the Struggle for Healthy Eating Chapter Thirteen Case Studies of a Transformative Food MovementChapter Fourteen Toward a Sustainable and Ethical Health-Based Dietary Regime Notes Index
