Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What You Can Do about It

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Overview

First Published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.
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Editorial Reviews

Library Journal
Trained by European chefs who favored exotic dishes, Cooper (A Woman's Place Is in the Kitchen) spent two decades preparing restaurant meals "without accounting for seasonality or a sense of place." After attending the Chefs Collaborative 2000 Conference five years ago, she was inspired to rethink many of her assumptions and food choices. Not only did she begin to seek out locally grown, organic produce, she became increasingly interested in the pernicious role of agribusiness in controlling and altering our food supply. Here she discusses what she has learned about the use of pesticides and hormones in agriculture, the addition of harmful chemicals to processed foods, and the loss of biodiversity through the bioengineering of seeds and plants. To counter these environmentally damaging trends, Cooper shows how farmers, cooks, and concerned-citizen groups are striving to grow and market food that is sustainable, safe, and healthy. An appendix of resources offers the reader ways to learn more about sustainable agriculture and environmentally sound practices. Recommended for public and academic libraries.--Ilse Heidmann, San Marcos, TX Copyright 2000 Cahners Business Information.\
Booknews
Cooper, a professional chef and consultant to the CIA (Culinary Institute of America), argues that dramatic changes must occur in the ways food is shipped, packaged, and processed, as well as in American diets. She analyzes issues of sustainability, while tracing the history of American food production from an agrarian past to contemporary bioengineering. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780415922272
  • Publisher: Taylor & Francis
  • Publication date: 6/28/2000
  • Edition description: New Edition
  • Pages: 290
  • Product dimensions: 6.30 (w) x 9.00 (h) x 1.20 (d)

Meet the Author

Ann Cooper is Executive Chef of The Ross School and was previously Executive Chef of The Putney Inn for the past nine years. She is also the Executive Chef of The Telluride Film Festival and an Industry Services consultant for The Culinary Institute of America.

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Table of Contents

1. A Brief history of Food and Agriculture 2. Sustainabilit 3. Agribusiness: Controlling Our Food 4. The Government: The Hand That Shapes and Molds Our Food 5. We Are What We Eat 6. The Future

agriculture and environmentally sound practices. Recomended for public and academic libraries. (Ilse Heidmann, San Marcos, TX)

sustainable farming would adopt the best of emerging technologies and strictly control the introduction of potentially harmful practices." --Kirkus Reviews, 15 June 2000

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  • Anonymous

    Posted August 4, 2000

    A must for every chef!

    This book is both enlightening and scary.It is an absolute must for any chef or any one in the food industy .It will help them realize their responsibility to the consuming public.It will help people realize for their own health and that of future generations it is imperative we be armed with this knowledge. Education after all is the best defense. Anne Cooper did an oustanding job in reasearching this book.I highly recommend it.

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