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You might think that eating is one of those things that comes naturally, but for the next three weeks I’m going to be posting books telling us how.  Here’s the first:

Bee Wilson.  First Bite: How We Learn to Eat. Basic Books, 2015.

Bee Wilson speaks from experience.  She once was a picky eater bordering on having an eating disorder.  Simply eating when hungry and stopping when full is a challenge for many of us.  Wilson explores how food preferences are acquired or made and how culture and environment turn biological needs into obesity-promoting hazards.  Her advice boils down to aphorisms, for example:

• No one is too busy to cook.
• Eat soup.
• Rethink what counts as a main course.
• Regular exercise definitely helps.
• If you want your children to eat better, don’t tell them what to do: eat better yourself.

Dale Finley Slongwhite.  Fed Up: The High Costs of Cheap Food.  University Press of Florida, 2014.

Yes, there’s a movie called Fed Up (in which I make a very brief appearance) but this book covers a quite different topic.  It takes a tough look at the impact of widespread pesticide use on farmworkers in the area around Lake Apopka in Central Florida.  Slongwhite tells the individual stories of these workers through oral histories, thereby putting a human face on callous disregard for people and the environment.

Saru Jayaraman.  Forked: A New Standard for American Dining.  Oxford University Press, 2016.

I did a blurb for this one, for good reason.  Saru Jayaraman is doing important work on behalf of low-wage restaurant workers, most of them immigrants and women.  This book is her manifesto.

That restaurant workers can be paid as little as $2.13 an hour, and require taxpayer-supported food assistance to survive, is a national scandal.  Forked tells the stories of enlightened restaurant owners who treat and pay workers decently, with immediate returns in employee loyalty, better customer service—and profits.  This book should inspire all restaurant owners to take the “high road,” and all of us restaurant customers to demand that they do.

Read it and join the campaign for decent pay for restaurant workers, farm workers, and everyone else who is excluded from minimum-wage requirements.

Valerie Inbruce.  From Farm to Canal Street: Chinatown’s Alternative Food Network in the Global Marketplace.  Cornell University Press, 2015.

I live in downtown Manhattan, love to wander through the open-air food markets in Chinatown, and have always wondered how the extraordinarily fresh and exotic vegetables and fruits get there.  Who grows them, and where?

The answers: supply chains based on family connections (of course), in Florida, Honduras, and Guatemala.

Inbruce views the supply chains as an alternative to industrial food systems, one that provides vegetables of outstanding quality at low cost, while supporting small farmers.

Instructors of courses in food systems: this book belongs in your syllabus.  It is essential reading for anyone interested in who produces food for urban areas and how it gets into cities.

Dwight Eschliman, Text by Steve Ettlinger.  Ingredients: A Visual Exploration of 75 Additives & 25 Food Products.  Regan Arts, 2015.

The photographer and writer went through the grocery store and jotted down every food ingredient they could find—from Acesulfame potassium to xanthan gum.  Dwight Eschliman acquired samples of each ingredient in its pure form, arranged them in piles, and took photographs.  Steve Ettlinger provided their Code of Federal Regulations numbers, chemical structures, and brief descriptions of how they are used. The photographs are gorgeous.  Even though all the ingredients look like piles of salt, their textures and colors are sufficiently different to make this book weirdly fascinating.

Sarah Bowen.  Divided Spirits: Tequila, Mezcal, and the Politics of Production.  University of California Press, 2015

This remarkable book, a recent addition to UC Press’s series on California Studies in Food and Culture, uses drinks distilled from roasted, fermented agave as a basis for entering into debates about production and protection of indigenous food products in the face of globalization.

In recent years, traditional foods and drinks have emerged as profitable and politically salient alternatives to the perceived homogenizing effects of globalization.  Initiatives like the Slow Food movement and DOs [denomination of origin] attempt to rescue eating establishments, dishes, and products from the flood of standardization engendered by the industrial food system.  In doing so, they strive to support the rural communities, farmers, and processors involved in the production of traditional products.  And yet, as my research shows, efforts to regulate Mexico’s iconic spirits illustrate the limitations of relying on alternative markets to protect food cultures and the livelihoods of those who produce them.  My work demonstrates how cultural symbolism can be manipulated to perpetuate and deepen long-standing inequalities along global commodity chains.

Or, as she explains much later, “the right to define what constitutes ‘tequila’ and ‘mezcal’ extends as much from market power and it does from a sense of tradition or justice.”

Consider this book with your next Margarita.

After all the talk yesterday about the Dietary Guidelines’ advice to cut down on sugar, and our sadness at the passing of Sidney Mintz who wrote Sweetness and Power, it’s good to consider just why we like sugar so much.  Oxford University Press has an encyclopedia on Sugar and Sweets.  But this weekend, for a short and sweet reminder, consider this contribution to the genre.

Andrew F. Smith.  Sugar: A Global History. Reaktion Books, 2015.

This is one of Andy Smith’s entries in Reaktion’s Edible series of small, brief, lavishly illustrated books devoted to a single food or beverage.

Andy discussed the genesis of this book in an e-mail memorial to Sidney Mintz.

Sid Mintz had an influence on my professional life as well. In the early 1980s I decided to use sugar as a vehicle to write a history of the world.  It was going to be a three volume work: one volume on Southeast Asia/India and the ancient world; one on the Middle East/Mediterranean in the Middle Ages/Renaissance; and one on the Americas and the modern world. I acquired and located thousands of potential books/articles and these were likely just a small portion of the material I assumed would be necessary to examine.

I continued plugging away until Sid published Sweetness and Power (1985), I assumed publishers would not be interested in another book on sugar history, so I decided to wait a couple years for it to go out of print before I resumed work on my sugar project.  So in the interim I decided to write a book on the history of the tomato, which was published in 1994. Then one topic led to another and sugar ended up on the shelve…

When I dined with Sid in 2001, I told him my sugar story, and asked him if he’d take his book out of print so I could write a sugar book. He laughed, and told me what I knew to be true– the topic of sugar history was big enough for many books.

I finally got around to writing Sugar: A Global History, which was published last spring. Rather than the three volume extravaganza I had planned, it ended up one of the shortest books I’ve ever written.

Maybe, but lots of that information got into it, wonderfully written, and beautiful to behold.

Tim Lang and Michael Heasman. Food Wars:The Global Battle for Mouths, Minds and Markets.  Second Edition.  Taylor & Francis, 2015

I did a blurb for this as well as for its first edition.

What’s so terrific about this book is its basis in theory applied to real-world, cross-cutting food issues involving government, business, and civil society.  The authors emphasize the need for all of us to advocate for healthier and more sustainable food systems, for food peace rather than food wars, and to do so now.