Includes bibliographical references (pages 359-388) and index.
Contents
The muddle of the modern mean -- Food at work -- Having it our way -- Selling absence -- Secular church -- Diet evangelism -- The democratization of wine -- The age of stunt foods -- Cheesepocalypse -- The story of spaghetti -- What to make of all this.
Summary
A program director at the Culinary Institute of America draws on insights from psychology, anthropology, food science, and behavioral economics to examine the good and the bad in American food culture and how it relates to values that define the national character.
Other Resources
