What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, first published in 2002. Now in its second edition, The Atlas of Food provides an up-to-date and visually appealing way of understanding the important issues relating to global food and agriculture.
In mapping out broad areas of investigation — contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade — it offers a concise overview of today’s food and farming concerns.
Buttressed by engaging prose and vivid graphics, Erik Millstone and Tim Lang convincingly argue that human progress depends on resolving global inequality and creating a more sustainable food production system.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything