"In a series of meals that take us from pre-1492 through today, the text explores this country's identity and history through the lens of food. Each bite we eat contains moments in history, expressions of culture, and living traditions spanning many regions within the United States and around the world. The goal is to help young people better understand how cultures and histories mix to create the rich tapestry of America through food they may eat...

#1 NEW YORK TIMES BESTSELLER • The former First Lady, author of Becoming, and producer and star of Waffles + Mochi tells the inspirational story of the White House Kitchen Garden and how gardens can transform our lives and the health of our communities.
 
Early in her tenure as First Lady, despite being a novice gardener, Michelle Obama planted a kitchen garden on the White House’s South Lawn. To her...

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control. To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the...

"Perhaps the most significant meals in the world have been consumed at 1600 Pennsylvania Avenue by the presumptive leaders of the free world. Thomas Jefferson had an affinity for eggplant and FDR for terrapin stew. Nixon ate a lump of cottage cheese topped with barbecue sauce every day and Obama regularly had arugula. Now, Alex Prud'homme takes us to the dining tables of the White House to look at what the presidents chose to eat, how the food was...

In this updated edition of the 2001 classic, Robbins details how much has changed over the past decade, with more of us turning toward plant-based diets. But abuses and hazards remain, and he issues a new call to arms, urging us toward a more sustainable, compassionate world.

"From the Smithsonian Institution, the real story of the American table in a collection of snapshots, stories, and recipes from the pre-colonial era through today, including the people and events that have often been left out. In this exploration of the American table, the Smithsonian Institution presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation,...

The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes--and thousands more--to the American plate. "In the nineteenth century American meals were about subsistence, not enjoyment. Agriculture yielded stable, basic crops like soybeans, corn, and barley, and few growers considered variety or flavor. But as a new century approached, appetites...

"Having grown up in France, traveled throughout Europe, and settled in the United States, Emmanuel Laroche draws from his knowledge and fascination with everything food-related, as well as the network he built along the journey, to bring a collection of culinary insights from creative geniuses to foodies everywhere. Conversations Behind the Kitchen Door offers commenary and advice from the culinary professionals featured on Laroche's popular podcast...

"What if you couldn't afford nine dollar tomatoes? That was the question award-winning journalist Tracie McMillan couldn't escape as she watched the debate about America's meals unfold, one that urges us to pay food's true cost - which is to say, pay more. So in 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she worked, ate, and lived alongside the working poor to examine...

The author describes her year-long commitment to eating only natural, unprocessed foods, and provides a background on Americas food system, past and present.