Devoured : from chicken wings to kale smoothies--how what we eat defines who we are

Title:

Author:

Egan, Sophie.

Personal Author:

Egan, Sophie.

ISBN:

9780062390981

Edition:

First edition.

Physical Description:

ix, 403 pages : illustrations ; 24 cm

Abstract:

A look at the deeper meaning behind our food choices: from the prioritization of convenience over health to the ways food at work affects our happiness; from the American obsession with "having it our way" at Starbucks, Chipotle and other chains that individualize the eating experience to the fascinating dynamic between highbrow food culture--artisan this and small-batch that--and the lowbrow, such as Taco Bell's sale of 100 million Doritos Locos Tacos in just ten weeks.-- from publisher's description.

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Library	Material Type	Shelf Number	Status
Searching... Main Library	Book	394.12 E28	Searching... Unknown

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Summary

A provocative look at how and what Americans eat and why--a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.

Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character--work, freedom, and progress--and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great.

Egan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of "perks" like free meals for employees; from the American obsession with "having it our way" to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture--artisan and organic and what exactly "natural" means--to low culture--the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine--like the nation itself--has been shaped by diverse influences from across the globe.

Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.

Reviews (1)

Kirkus Review

How American food habits have changed over time. In this entertaining investigation of the habits of American eaters, Egan, a director in the strategic initiatives group of the Culinary Institute of America, examines how eating habits have changed in the past 50-plus years. "At every step of my research," she writes, "this is what I have found: We don't put food first. We put three main values above all: work, freedom, and progress." Those three factors have pushed us to be a nation that now spends more time eating at our workstations than ever before and have prompted an explosion in the snack food industry, as the fine line between a snack and meal gets increasingly blurry. Because Americans spend so much time at work, there's little time or inclination to create a meal from scratch, which has aided the rise of pre-made meals that are easily reheated in the microwave. Fast-food restaurants now offer a plethora of dishes, while fast-casual restaurants put the emphasis on letting customers create their own meals from a variety of options. Low-fat, gluten-free, low-sugar, and other "diet" foods are all the rage as increasing numbers of Americans battle obesity and diabetes thanks to excessive food intake. The author analyzes a variety of topics, including the desire to drink more wine, eat more chicken wings, and binge on cheese. Egan studies the creation of "food holidays," as well, days that revolve as much around food as the actual event (think Super Bowl), and novelty foods that combine sugar, salt, fat, and other ingredients into fantastic creations sure to entice use.g., Papa John's Frito Chili Pizza. The author tells readers how and why these items have become part of America's food culture and speculates on where American food habits will take us in the future. An occasionally humorous, definitely informative look at what Americans eat for breakfast, lunch, dinner, and all those snack times in between and how our eating habits are changing who we are. Copyright Kirkus Reviews, used with permission.