Want to teach a course in food studies?  Start by joining the Association for the Study of Food and Society or talking to people in food studies programs.  Members have access to posted syllabus materials for a wide range of food studies courses.

In the meantime, here’s a place to start:

Amy Guptill, Denise A. Copelton, and Betsy Lucal.  Food & Society: Principles and Paradoxes.  Polity Press, 2013.

This is an introductory book aimed at undergraduates.  It begins with: Welcome to the study of food!

I blurbed it.

Far ranging in scope and hitting on the essential issues most likely to interest students, this book gives readers plenty to think about.  It’s well written, clear, has a point of view (sociology matters!), and thoroughly integrates social science concepts with the meaning of food in people’s lives.  An excellent introduction to courses in foods studies, food and society, and food and culture.

Darin Jensen and Molly Roy, eds.  Food: An Atlas.  Guerrilla Cartography, 2013.

This is fun.  It’s a book of big maps on food production, distribution, security, exploration, and identity, mostly American but some international.  Take a look at such maps as those for rooftop farming in New York City, global imbalance of food availability, the rise of British food banks, and Taco trucks of East Oakland.

It reminds me a lot of:

Erik Millstone and Tim Lang.  The Atlas of Food: Who Eats What, Where and Why.  Earthscan, 2003.

This one is British and more overtly political.  Its maps cover such things as over- and under-nutrition, food aid as power, genetic modification, trade flows, advertising, and “Citizens Bite Back.”

Three items:

1.  The Cartoonist Group is sponsoring a caption contest.  The winner gets a signed copy of the book.

2.  If you live in New York: copies will be available at the Union Square farmers’ market tomorrow (Wednesday) from noon to 1:30 p.m.

3.  If you’d like a preview, here’s what Nanci Hellmich says about it in today’s USA Today ( This online version comes with a generous helping of  interactive cartoons): 

Cartoons poke fun at weight, diet and food politics 

A new book, “Eat, Drink, Vote,” has more than 250 cartoons that take a humorous look at food topics.

STORY HIGHLIGHTS

• Nutrition professor Marion Nestle says cartoons can spotlight food politics
• She shares more than 250 of her favorite cartoons in her new book
• Her goal: Have people get active in food politics

When it comes to diet, weight and food politics in this country, cartoons often make the messages easier to swallow.

Cartoons and comics can convey “complicated conceptual information at a glance, and if they are good, make it funny, pointed, sharp, ironic and sometimes even sarcastic,” says Marion Nestle, a longtime nutrition professor at New York University and veteran consumer advocate. “In one drawing, cartoonists can convey not only what the idea is about, but what they think about it.”

Nestle shares more than 250 of her favorite cartoons and comics in her new book, Eat, Drink, Vote: An Illustrated Guide to Food Politics, (Rodale Books, $18.99) created in collaboration with The Cartoonist Group.

For years, Nestle has hounded the food industry about its marketing strategies, which she detailed in her 2002 book, Food Politics. In 2006, she detailed how to grocery shop for a healthful diet in What to Eat, and in 2012 she discussed the latest science on what causes people to be overweight in Why Calories Count, written with Malden Nesheim.

Nestle believes that the obesity problem is this country is fostered by a food environment that encourages people to eat more often, in more places and in larger amounts than is good for maintaining a healthy weight.

About a third of adults in this country are obese, which is roughly 35 or more pounds over a healthy weight. A third of children and teens are overweight or obese. Obesity increases the risk of many diseases including type 2 diabetes, heart disease and some types of cancer.

Beginning in the 1980s when obesity rates in this country started to climb, food became more widely available with the proliferation of fast-food places and the increase in portion sizes, she says. People started eating outside of the home more often and snacking more frequently, Nestle says.

She says the current food environment results from the need of food companies not only to make a profit but to report an increase in profits to Wall Street every 90 days — and do so in a highly over-abundant and fiercely competitive marketplace. To lose weight, she says, people have to eat less, but eating less is terrible for business. Hence: politics.

Nestle says there are many examples of what she considers food politics run amok. One case in point: The U.S. Department of Agriculture established new nutrition standards for school lunches that went into effect in the 2012-2013 school year. But bowing to pressure from food companies, “Congress insisted that the USDA count the tomato paste on pizza as a serving of vegetables,” Nestle says.

“It’s ridiculous to have Congress micromanaging school food rules. Several cartoons in the book make that point brilliantly.”

About the book, Nestle says: “I want these cartoons to inspire readers to become active in food politics, personally and politically. You can buy food at farmers markets, go to grocery stores that sell healthier foods, support locally grown food and organic food, support animal welfare.

“There are loads of ways to choose foods and diets that will be healthier for people and the planet. Everyone who’s interested can join groups that are working for policies that will make healthy food choices the easy choices.”

Vote with your fork, she says. “Even better, vote with your vote!”

And #4: a couple of other items related to the book:

August 31 Review in the San Francisco Chronicle

August 14 Interview with Kerry Trueman on Amazon.com

It’s the first Sunday of the month and time for my monthly Food Matters column in the San Francisco Chronicle.  In this one, I deal with the annoying “natural” on food labels, a term that the FDA prefers not to define.

Q: I am doing legislative research on food policy for one of my state’s senators on the definition of “natural.” As things stand, it’s difficult for consumers to understand what “natural” means on food labels. How should the FDA define this term so it is accurate and not misleading?

A: I was traveling in New England when your question arrived, and it sent me right to the nearest Hannaford supermarket. Hannaford makes this research easy. Sections everywhere in the store are labeled “organic and natural.”

Organic is no problem. Certified organic products must be made with ingredients raised or grown without artificial fertilizers, pesticides, hormones, antibiotics, irradiation, sewage sludge or genetic modification.

But what are we to make of Honey BBQ All Natural Potato Chips containing 20 ingredients, among them monosodium glutamate, yellow food color, and undoubtedly genetically modified corn and soy, but “no hydrogenated fats and gluten free”? Or Healthy Natural Dog Food containing meat by-products and other such things but “no artificial preservatives, colors or fillers”?

The Food and Drug Administration is not much help. Its answer: “From a food science perspective, it is difficult to define a food product that is ‘natural’ because the food has probably been processed and is no longer the product of the earth. That said, FDA … has not objected to the use of the term if the food does not contain added color, artificial flavors or synthetic substances.”

If you have made it through all the not’s in this non-definition, you can begin to understand how the FDA can allow high-fructose corn syrup to be “natural.” Even though enzymes, synthetic or not, are required to convert cornstarch to this mixture of glucose and fructose, it does not contain artificial colors or flavors.

But the products I mentioned do. Yellow No. 5 is an artificial color. You must assume that the corn or soy in any “natural” product is genetically modified unless the label says GMO-free or Certified Organic. You may be someone who has a hard time considering GMO ingredients “natural.”

In the last decade, new products marketed with “natural” claims have proliferated, and it’s easy to understand why. Marketers love the term. “Natural” sells products, not the least because consumers consider it a synonym for healthful and, often, for organic. Anyone would rather buy “100 percent natural seltzer water” – “calorie-free, no sugar, no sodium, gluten-free” (things never found in water) – than plain seltzer.

While “natural” does not necessarily mean “healthy” or even “healthier,” it works splendidly as a marketing term and explains why many junk-food manufacturers are switching from expensive organic ingredients to those they can market as “natural.”

The FDA isn’t fixing this situation because, according to a statement in response to a petition by Center for Science in the Public Interest, it’s “not an enforcement priority.”

Manufacturers of highly processed foods could not be happier with this nondecision.

In the absence of regulation, enter litigation. In recent years, advocacy groups have filed dozens of lawsuits seeking to ban “natural” claims on foods containing ingredients that seem unnatural, especially those genetically modified. Judges tend to say it’s the FDA’s problem and are calling on the agency to define the term.

The U.S. Department of Agriculture, which is responsible for meat and dairy products, has attempted to clarify what it means by “natural.” Its Food Safety and Inspection Service says meat and poultry can be labeled “natural” when they are minimally processed and have no artificial flavorings, colorings or preservatives. USDA’s Agricultural Marketing Service says “naturally raised” means the meat must come from animals produced with no hormone growth promoters, no antibiotics and no animal by-products.

How about all of the above? And if the public really can’t tell the difference between “natural” and “organic,” the closer the definition of “natural” is to that of “organic,” the less confused they will be.

Perhaps you could advise the senator to begin with the organic standards. And then toss in working definitions that exclude anything synthetic, artificial and more than minimally processed.

You should expect food industry lobbying against this idea to be fierce. But the public will be better served if the compromises in defining “natural” come at the end of the negotiations rather than at the beginning.

Marion Nestle is the author of “Why Calories Count: From Science to Politics,” “Food Politics” and “What to Eat,” among other books. She is a professor in the nutrition, food studies and public health department at New York University, and blogs at www.foodpolitics.com. E-mail:food@sfchronicle.com

I love collections on obscure (and sometimes not so obscure) food themes.  This book collects prayers, incantations, and thanks for food from may cultures.

Adrian Butash.  Bless This Food: Ancient and Contemporary Graces from Around the World.  New World Library, 2013.

In addition to the expected Christian prayers giving thanks for what is about to be consumed, the book has others, like this one from the Upanishads:

I am food, I am food, I am food.

I am the food-eater, I am the food-eater, I am the food eater.

I am the combining agent, I am the combining agent, I am the combining agent.

…I, who am food, eat the eater of food.  I have overcome the world.  I am brilliant like the sun.

A thought for the start of the weekend.  Enjoy!

Yes, they are, as witnessed by the article in the New York Times last Sunday and the editorial about food biotechnology in the September food  issue of Scientific American.

Nicholas Kristof, also of the New York Times, summed up the arguments in favor of Golden Rice in a tweet: “Leftist hostility to Golden Rice is so frustrating! It wld reduce # of kids dying of Vit A deficiency.”

How I wish nutrition interventions were this easy.

If I sound weary of the defense of Golden Rice as the solution to the vitamin A-deficiency problem, it’s because I wrote about the science and politics of Golden Rice extensively a decade ago in my book, Safe Food: The Politics of Food Safety. 

In 2010, I did a second edition.  Here, in its entirety, is all I could find to say:

Golden Rice (Chapter 5) is the most prominent example of the benefits of agricultural biotechnology but ten years later its promise was still unfulfilled.  Field trials began in 2008 and the rice might be in production by 2011 [Oops.  It’s still not in production].  In the interim, researchers re-engineered the rice to contain higher levels of beta-carotene and showed that people who ate it could, as expected, convert beta-carotene to vitamin A.   Supporters of Golden Rice continued to complain about the impossible demands of regulators and anti-biotechnology advocates.   Advocates continued to argue that GM crops are unnecessary and threaten indigenous food security.  The Gates Foundation remains the major funder of GM projects involving nutrient-enriched indigenous crops. Such technological approaches, advocates maintain, are doomed to fail unless they also address underlying social issues.

In the original text of Safe Food, I wrote:

Much of the promise of food biotechnology depends on its science, but the realities depend on social as well as scientific factors…The lack of vitamin A is the single most important cause of blindness among children in developing countries and a major contributor to deaths among malnourished children and adults….[but] Golden Rice is unlikely to have much commercial potential in developing countries. Its public relations value, however, is enormous.

I quoted Greenpeace, then the leading anti-biotechnology advocacy group:

Golden Rice obscures fundamental issues of societal values—in this case, poverty and control over resources—and is a techno-fix imposed by corporations and scientists without consulting recipients about whether they want it or not….the true purpose of Golden Rice is to convince people to accept genetically modified foods….

I went on to explain that a common theme of biotechnology proponents is that “Golden Rice holds so much promise that no questioning of its value is justified.”  But:

The companies may be donating the technology to create the rice, but farmers will still have to sell it, and people will still have to pay for it. Moreover, in many countries where vitamin A deficiency is common, food sources of beta-carotene are plentiful, but people believe the foods inappropriate for young children, do not cook them enough to make them digestible, or do not consume enough fat to permit much in the way of absorption. It remains to be seen whether the beta-carotene in Golden Rice will fare better under such circumstances. Overall, vitamin A deficiency is a complicated health problem affected by cultural and societal factors as well as dietary factors. In this situation, the genetic engineering of a single nutrient or two into a food, while attractive in theory, raises many questions about its benefits in practice.

I then explain what happened when I sent a letter outlining some of these nutritional issues to a professional journal.  The letter went viral.  One of the responses said:

It would seem to me that the simplest way to find out if vitamin A rice [sic] works as a vitamin supplement is to try it out. If it doesn’t then what has been lost except a lot of hot air and propaganda; on the other hand if it does work and your letter has delayed its introduction, could you face the children who remain blind for life as a consequence?

The sic is because it’s beta-carotene, a precursor of vitamin A, but never mind.   As I commented,

The writer seemed to be suggesting that even if beta-carotene contributes just a little to alleviating vitamin A deficiency, no questioning of the theoretical premise of Golden Rice—and, by implication, food biotechnology—is acceptable… What I find most striking about such views is their implication that complex societal problems—in this case, malnutrition—are more easily solved by private-sector, commercially driven science than by societal decisions and political actions.

As for what to do about vitamin A deficiency?

Taken together, the many nutritional, physiological, and cultural factors that affect vitamin A status suggest that the addition of a single nutrient to food will have limited effectiveness. Instead, a combination of supplementation, fortification, and dietary approaches is likely to be needed—approaches such as promoting the production and consumption of fruits and vegetables rich in beta-carotene, educating people about how to use such foods, and improving the quantity and variety of foods in the diet (so beta-carotene can be better absorbed). Perhaps most helpful would be basic public health measures such as providing adequate supplies of clean water (to prevent transmission of diarrheal and parasitic diseases).

Today, I would add sustainable agriculture to that list but even with that addition, none of these social solutions is likely to contribute to corporate profits.

My conclusion:

Can genetic engineering usefully contribute to such efforts? Possibly, but that question cannot yet be answered. In the meantime, the industry’s public relations campaign continues.

Thanks to Bettina Siegel of The Lunch Tray for alerting me to Texas’s latest declaration of independence from Washington, DC.

The governor signed a bill this summer that was supposed to allow Texas high school students to buy “competitive” (because they compete with federally funded school meals) fast foods.  But a mistake in the wording allows them to buy “foods of minimal nutritional value”—candy, sodas, and the like in conflict with long-standing USDA regulations.

So while the Texas legislature was trying to allow high schools to sell fast food entrees at lunch, its sloppy drafting has inadvertently limited high schools to selling only a few foods – basically soda and candy – identified by the federal government over forty years ago as the least healthy for our children.

Way to go, Texas!

Based on the bill analysis, the Texas legislators behind HB1781 seemed to care only about bucking state nutrition policy, but they have also put the state in direct conflict with the new federal competitive food rules.  When those rules go into effect in the 2014-15 school year, sales of FMNV will certainly be barred, as will almost all of the competitive food currently sold in high school “food courts.”  And while the new federal rules do make an exception for occasional junk food fundraisers, such as a bake sale, HB1781 has no such limitation, allowing high school junk food fundraisers every day of the school year.

USDA’s school food standards are a great improvement over what they’ve been in the past and they deserve much support.

They do not need Congress (“pizza is a vegetable”) or state micromanagement.  Let’s hope this clearly unhealthy Texas law gets stopped in its tracks, and the sooner the better.