000			01796nam a2200289 a 4500
001			029023
005			20231009192539.0
008			191024s20192019nyu b 001 0 eng d
020			_a9780465093977
050	0	0	_aTX631 _b.W5484 2019
082	1		_a641.013 WIL _2
100	1		_aWilson, Bee
245	1	4	_aThe way we eat now : how the food revolution has transformed our lives, our bodies, and our world _c/ Bee Wilson
250			_aFirst edition
260			_aNew York _b: Basic Books _c, 2019
300			_a356 p. _c; 25 cm
504			_aIncludes bibliographical references and index.
505	0	0	_aIntroduction: The gatherers and the hunted -- The food transition -- Mismatch -- Edible economics -- Out of time -- The changeable eater -- Dinner without duty -- Eating by the rules -- The return to cooking -- Crossing the bridge -- Epilogue: New food on old plates.
520			_aIn just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating - from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills - diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, "The way we eat now" explains how this food revolution has transformed our bodies, our social lives, and the world we live in.
546			_aEnglish
650		4	_aGastronomy
650		4	_aFood habits
650		4	_aFood
650		4	_aDiet
942			_cMO
999			_c241618 _d241618