VOYA, February 2014 (Vol. 36, No. 6) - Sherrie RampeyThis Feeding the World series aims to educate young people on the basics of how various food products are produced. All the books start with the same basic question: “Where does your food come from?” The author then invites readers to the grocery store to think about the food they or their parents buy. Each book then goes into a brief history of each product and where it is mass produced. The reader then goes on to discover the “how” and “why” of production. The text for each book is simple, brief, and a bit lacking in research. For instance, in Meat, the author suggests that by eating meat, humans developed bigger brains and thus got smarter. The research on the material could have been more objective and led readers to ask more questions about the production and consumption of these products. The photographs and illustrations provided throughout the books adhere to the subject matter being discussed. While the majority of the books start each chapter with a photograph of what is being discussed, the Meat book has, instead, illustrations of meat products. While this is a minor quirk and most likely an editing issue, it seems this particular series should adhere to the same format throughout. The author provides very basic information. The research that may be needed for a middle school student to complete a report on such a subject would need to be found elsewhere. (Feeding the World) Reviewer: Sherrie Rampey; Ages 11 to 14.
Children's Literature - Alison JohansenIf you are teaching your children where the food they eat comes from and you are a bit curious yourself, Etingoff’s book about eggs is an easy-to-read, educational tool that will help. Continuing Mason Crest’s “Feeding the World” series, Etingoff starts at the beginningwhen we first discovered and ate the eggs of wild birdsand takes us all the way to the end result: eating eggs at home today. From non-bird eggs to pigeon eggs, chicken eggs to Easter eggs, our history with eggs is a long one. But why eat eggs? Readers will learn that protein is not the only reason so many people eat eggs. How do the eggs get to our plates? Readers will also learn about farm practices, including conveyor belts, washing, candling, and packing. Not only is this book educational, but will also serve as a wonderful tool for those who cannot eat eggs due to food allergies and what they need to avoid. Large, detailed photographs show eggs in their many forms. With eggs being one of the top food allergens around the world, this information about all of the different forms of eggs are crucial information for the child with food allergies. Etingoff also offers a glossary of helpful words, online resources, books for finding out more, and a comprehensive index. Reviewer: Alison Johansen; Ages 8 to 12.
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