Discriminating Taste: How Class Anxiety Created the American Food Revolution

Winner of the 2018 First Book Prize from the Association for the Study of Food and Society

For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agricult...