Title

  • Kitchen Literacy

Author

Publisher

Kitchen Literacy

How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back

Overview

From the publisher

Ask children where food comes from, and they’ll probably answer, “The supermarket.” Ask most adults, and their replies may not be much different. We know remarkably little about what we eat. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our beef, cheeses, cereal, lettuce, and countless other foods that nourish us every day?

Ann Vileisis’s answer is a sensory-rich journey through the history of making dinner. From 18th-century gardens and historic cookbooks to calculated advertising campaigns and sleek supermarket aisles, Kitchen Literacy chronicles profound changes in how Americans have shopped, cooked, and thought about their foods through two centuries.

Read a review of this book

Kitchen history

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice