Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back

Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back

Kitchen Literacy How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back Ask children where food comes from and they ll probably answer the supermarket Ask most adults and their replies may not be much different Where our foods are raised and what happens to them between

  • Title: Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
  • Author: Ann Vileisis
  • ISBN: 9781597261449
  • Page: 462
  • Format: Hardcover
  • Ask children where food comes from, and they ll probably answer the supermarket Ask most adults, and their replies may not be much different 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 breads, beef, cheeses, cereal, apples, and countless other foAsk children where food comes from, and they ll probably answer the supermarket Ask most adults, and their replies may not be much different 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 breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day Ann Vileisis s answer is a sensory rich journey through the history of making dinner Kitchen Literacy takes us from an eighteenth century garden to today s sleek supermarket aisles, and eventually to farmer s markets that are now enjoying a resurgence Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement what we don t know could hurt us As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods origins to instead relying on advertisers claims The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food borne pathogens, toxic pesticides, and pollution from factory farms Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and sustainable choices Revealing how knowledge of our food has been lost and how it might now be regained, Kitchen Literacy promises to make us think differently about what we eat.

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      Published :2019-01-09T20:50:45+00:00

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    I consider myself a pretty savvy person when it comes to the problems with our modern food systems. I serve on the board of our nonprofit urban farm, for heaven's sake; I have to be able to explain why you should join a CSA, shop at your local farmers market, or eat seasonally. What I haven't done before, however, is consider all the societal forces that led to the corporate food system that currently reigns over America. If you're interested in the long historical/cultural/economic view, then K [...]

    I HIGHLY recommend this book to anyone interested in food safety, economics, politics, or history--or just in a better understanding of what they eat and why. It's a very insightful history of the trends of food production and consumption, showing the evolution from local to global modes of distribution, from rural to urban culture, and from intimate consumer knowledge to a culture surrounding food consumption that promotes consumer ignorance. One of the main strengths of this book is that Vilei [...]

    A good primer on how food moved along, and around, as the breadth of the United States grew; trends that created demands, which in turn created empires, as well as how growing city populations made other foods obsolete, or impractical. If you wish to know the history of your American food, this is a good source.

    I only got to page 60 on this one and decided with all the good books waiting to be read I just did not have time for this one. This is the 8th book shelved in my abandoned bookshelf. I don't plan to return.

    "Those who cannot remember the past are condemned to repeat it." American philosopher George Santayana's quote would be a perfect epigraph for Ann Vileisis' careful and fascinating look at the history of food and eating in America. (The quote is part of Santayana's theory about how knowledge is acquired, making it especially relevant to Vileisis' examination of how we've lost the stories we once knew of our food.)Here's how Vileisis opens the first chapter of Kitchen Literacy: "In the center of [...]

    This short history of the American kitchen and the changing ways we--the cooks--know our foodstuffs takes us from the late 1700s when a cook knew where her food came from to the present when what is promoted as food is . . . factory-made. Vileisis has done meticulous research, with nearly a hundred pages of footnotes to support her analysis of the changes in our understanding of what we mean by "food" and where it comes from. She writes: "As the distance between farms and kitchens had grown, and [...]

    Kitchen Literacy reads almost like a dissertation and has the copious endnotes to complete this presentation of research on the evolution of the American meal from colonial times to the present. Historian Ann Valeisis' goal, as noted in the subtitle, is to explain "how we lost knowledge of where food comes from and why we need to get it back."Valeisis begins in colonial New England with Martha Ballard, a herbalist and midwife who kept a detailed diary of her daily life and work. Everything eaten [...]

    I was very happy to read this as part of a 'blind date with a book' offer from the publisher, and I'm so very glad it was in a subject area I'm passionate about. Omitting the current resurgence in urban agriculture, for most city dwellers, knowledge of where food comes from is an abstract concept, at best. Visions of bucolic farms with the requisite chickens, cows and pigs as well as appeals to the 'natural' provenance of the contents, are standard fare in packaged and processed food. Vileisis h [...]

    Not sure where I found out about this book, but the title & subtitle was intriguing enough to make it worth checking out from the library. Vilesis takes her readers back to the late 1700's to show how we as individuals have moved from being intimately familiar with the food we eat - growing, harvesting, tending and slaughtering nearly every foodstuff, to the modern, processed, advertising-driven industry. Along the way we read excerpts from an 18th century farmwife, discuss how sugar became [...]

    Synthesis of detailed personal records was the most interesting part of this book. We followed a midwife in the 1700s and a butcher in the 1800s, so I'm not sure why this strategy was not maintained throughout the book. Contemporary kitchen literacy could certainly be tracked through blogs, and would make a much more interesting final chapter than the rehash of Pollan/Kingsolver/Waters statistics and government actions.Interesting:The theories and issues common in current conversations about foo [...]

    Well researched, with lots of endnotes and directions for further reading on the topic. I loved the first few chapters about what it was like procuring food from the colonial to turn-of-the-19th-century eras; these chapters were not only interesting, but provided a detailed look inside the 19th century kitchen that I haven't seen before in books of this genre. The remaining chapters (covering roughly 1900 to the present) were well done, but the history of the industrial agriculture complex has a [...]

    I learned some fascinating history about our relationship to food in the nineteenth century and early twentieth centuries, as well as the relationship of advertising to food, and the processing that has developed over the decades. While I enjoyed the book and its plethora of factoids and examples, I wouldn't necessarily give it high ranking for prose. We have a complex history with the business of food and grocery, and Vileisis taps into a lot the minutiae of some of America's favorite brands. S [...]

    Since I've read "Omnivore's Dilemma", "Perfection Salad", "An Edible History of Humanity" and many other books on agriculture and food in history, I thought this book would just recap stuff I already knew. To some extent, it did, but it presented it in a new and interesting way, looking at what Americans knew about their food and where it came from in the years 1790-2005. I was thrilled to see my old friend Martha Ballard in the first chapter (whom I blogged about here), and especially enjoyed t [...]

    Kitchen literacy takes the read on a quick tour through over 200 years of American's relation to their food. Starting in Colonial times, Ann Vileisis describes how women were accustom to growing and knowing their food sources, a comfort that was hard to break up to the first World War. From the Industrial Revolution up to today the book looks at how manufacturing and advertising were able to convince the country that canned and packaged food was a safer (and cheaper) alternative to the farmers m [...]

    It's interesting to think of your personal "food shed"nd of like a watershed and all its tributaries, but instead focusing on the winding channels that bring the food stuff of today to our tables. And a great retrospectiveour food shed has grown progressively larger over the centuries, while our understanding of the food itself has become less. I loved the imagery that a woman a century ago had to plan a year in advance for a simple meale had to plant her veggies, breed her livestock, anticipate [...]

    I have read a lot of things about the history of food production and agricultural issues, so many things in this book were already familiar to me. What I thought Vileisis did well was to bring it all together in a coherent and readable way. Things that surprised me: how very early our current ideas about food were fixed. 1907 is when consumers started accepting packaged foods and precut meat. It was interesting to learn about the early problems with food safety and the dodgy use of the term "nat [...]

    This book is an interesting historical account of Americans' social attitudes toward food throughout the history of the United States. Beginning in the late 1700's and running through present time, Kitchen Literacy addresses what we eat and why, as well as Americans' attitudes toward changing food production methods and agricultural techniques. These are topics of great interest to me, so I enjoyed reading Kitchen Literacy. I'm only giving it 3 starts because, at times, I found the book to be a [...]

    A bulk of this book is about how marketing (which differs from the original definition of going to the market to shop) has transformed long held beliefs on food production from close-to-home, in-house to "sanitary is better" factory foods and back again. The section on house Chicago beef producers convinced shoppers that the meat shipped from afar was not "dead beef", but a cheap, quality, and easy thing to buy. I also enjoyed reading how DDT became so prevalent as an insecticide. The book has m [...]

    Thought-provoking read on the history of our "drift toward indifference" about the origins of our food. I appreciated the complexity of the author's thinking and variety of sources brought in. Giving three stars because I felt it lacked an acknowledgment of the role public gardens have played in this history-- a big role, it turns out, and an important part of the countercultural movement toward reclaiming our foodways, which rose up almost as soon as urbanization reared its seductive little hea [...]

    A really interesting and worthwhile read. Vileisis looks at changes in what Americans know about their food and how they know it (basically a shift from first-hand experience to relying on food scientists and food advertisements), especially in relation to social and economic trends (urbanization, industrialization, the growth of the advertising industry, women's changing roles in the home and in society at large). She has an agenda, as the final chapter makes very clear, but she uses documentat [...]

    I read this book very slowly and didn't quite finish because I had to turn it into the library already. I did like it, though I like a quicker read usually. What I really loved about this book is that the author researched and references throughout the book many different types of sources of the eras she is writing about. She cites cookbooks, magazines, memoirs, advertisements, etc. The author did her homework, and throughout the book you get a good sense of the historical events and societal ch [...]

    I really wanted to like this book. But it fell flat. The writing style was just very dry and boring, even though I am quite interested in the subject matter. I don't feel that the "Why We Need to Get It Back" part was covered nearly enough. The only bit I found really interesting in this book was the part about the founder of Home Ec, and how she was the first female chemistry major at MIT.And the only thing I came away from the book wondering was, what was the recipe for the pasta dish the auth [...]

    Most comprehensive look at American food that I've read so far. Absolutely fantastic! Thoroughly researched, wonderfully written and engaging to history-buffs, foodies and book-worms alike. Very useful to read such a book when grappling with/thinking of/making judgments about American food today. I'm starting to think that knowing how we got here is perhaps even more important than knowing the "in's and out's" of the current ag industry-related dilemmas. I cannot recommend this book enough!

    A history of food in America from the midwife in the 1700s who knew the best place in her garden for planting cabbages and the personality of the chicken that provided meat for the stew pot, through the necessary disconnection with the source of food brought on by urbanization, through the industrialization of food and the gradual awareness of the problems caused by that. The recommendations at the end are similar to what you would get from Michael Pollan’s books or Mark Bittman’s Food Matte [...]

    It took me several months to get through this book. It was very interesting to read the history of our food sources and how that has changed, but this book was not like reading an intriguing mystery that I couldn't wait to find out who the murderer was. Although, where our foods are raised and what happens to them between the farm and the supermarket has become a mystery. Ann Vileisis goes into the details of how this has occurred, from the 18th century to present times and how important it is t [...]

    Michael Pollan ask questions about our current relationship to food. Ann Vileisis explains how we got to where we are. Don't read one without the other!This book synthesized a lot of environmental history in a very reader friendly way. The book begins with "A Meal By Martha." Remember Ulrich's A Midwife's Tale? Same Martha! It continues through the present day. You'll learn about the history of cookbooks in the U.S. and the history of the grocery store.

    This was a fascinating chronicle of food from the colonial kitchen of the 1700s, through the industrial revolution to today. Not just focussing on actual food, it was a fascinating history lesson, covering water pollution, pesticide use, transporting cows from the midwest to NYC, to feed lots and slaughterhouses, to chemical additives, and early advertising, canning, supermarkets, early home economics and early food science. It was amazing the ground this book covers.

    Started off really slow and I wasn't convinced I could finish this book, but in bits and pieces, I worked my way through it. The second half was a lot more interesting as the author moved into the 20th century and I was able to start getting a glimpse of how we came to think about food and came to accept the food-like products that now dominate the grocery stores. The book was not what I expected based on the description and I'm unlikely to ever pick it up again.

    This book surprised me. I expected a book about food and food history, not necessarily our relationship to food and how it ties into women's history and big business and how rapidly our diets have changed due to who controls it. A riveting read that is leading my listening of In Defense of Food. A must read.Unfortunately, I would not recommend the audio. I could hear her swallowing and breathing and at times, it just sounded off. The tone was educational, but enough to keep me interested.

    A little wordy but quite a lot to think about. I know I will be thinking more about where my food is grown or raised and where and how I shop. It was interesting to see how much advertising has manipulated & driven the food industry since practically the end of the 1800's. While I don't think it's possible for everyone to have a garden -- it is possible to buy from farmers' markets or from markets who make a point of selling local produce.

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