Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat
| Author | : | |
| Rating | : | 4.36 (968 Votes) |
| Asin | : | 1591845971 |
| Format Type | : | paperback |
| Number of Pages | : | 304 Pages |
| Publish Date | : | 2017-05-14 |
| Language | : | English |
DESCRIPTION:
military, which has outsize influence on the contents of our modern-day grocery carts, writes Anastacia Marx de Salcedo." —Time"We wouldn’t eat the way we do, Anastacia Marx de Salcedo argues, if it weren’t for the Army, and we shouldn’t (she believes) eat the way we do… She has a fascinating tale to tell—of technology and ingenuity—before arriving at her doubts…. “A well-researched effort that will undoubtedly add to general readers' knowledge about the
TV dinners, the cheese powder in snack foods, cling wrap The list is almost endless.Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. Americans eat more processed foods than anyone else in the world. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended&
She lives in Boston, MA. . Visit AnastaciaMarxdeSalcedo. She’s worked as a public health consultant, news magazine publisher, and public policy researcher. ANASTACIA MARX DE SALCEDO is a food writer whose work has appeared in Salon, Slate, the Boston Globe, and Gourmet magazine and on PBS and NPR blogs
Sam Eaton said Five Star But, definitely technical. I agree with both other reviews. The Book is excellent and thought provoking. But, be prepared for technical detail. I am retired Military and spent around a year as a National Guard Cook and have a technical background. I expect that I will be rereading this book from time to t. Ever wondered how that supermarket guacamole stays green? W Roberts An excellent overview of the ways in which the US Army, and specifically Natick Labs, has changed food preservation. Of my two hard copies one was used as a gift and the other is on loan. Richard said Five Stars. A great insight on how Americans have adapted and engrained misunderstanding what they are actually consuming. Awesome read!