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The Gospel of Food
Everything You Thnk You Know About Food Is Wrong
Barry Glassner
7 CPEU or CE hours
Course: $58
Includes book & CE exam
CE exam only: $48
"Download on demand" available
Everything You Thnk You Know About Food Is Wrong
Barry Glassner
7 CPEU or CE hours
Course: $58
Includes book & CE exam
CE exam only: $48
"Download on demand" available
Description
From the author of the national bestseller The Culture of Fear comes a rallying cry to abandon food fads and myths for calmer and more pleasurable eating.
For many Americans, eating is a religion. We worship at the temples of celebrity chefs. We raise our children to believe that certain foods are good and others are bad. We believe that if we eat the right foods, we will live longer, and if we eat in the right places, we will raise our social status. Yet what we believe to be true about food is, in fact, quite contradictory.
Offering part expose, part social status. Yet what we believe to be true about food is, in fact, quite contradictory. Offering part expose, part social commentary, sociologist Barry Glassner talks to chefs, food chemists, nutritionists, and restaurant critics about thee way we eat. Helping us recognize the myths, half-truths, and guilt trips they promulgate, The Gospel of Food liberates us for greater joy at the table.
Level: Intermediate
ISBN: 0060501219
ISBN-13: 9780060501211
Format: Hardcover, 285pp
Publisher: HarperCollins Publishers
Pub date: 2007
Content
Preface: Eating Is Believing
1. False Prophets Culinary Correctness Gone Awry
2. Safe Treyf Pretending to Be a Saint
3. Promises of the Fathers How the Food Industry Sells Its Wares
4. Restaurant Heaven Defining Culinary Greatness
5. The Food Adventures In Search of Authenticity
6. Restaurant Hell The Dissing of McDonald’s
7. What Made America Fat? Hint: It’s Not Just the Food
8. Conclusion The Perils of Perfectionism
Acknowledgments
Notes
Index
Book author
Barry Glassner has appeared on numerous television and radio programs, and has written for the New York Times, the Wall Street Journal, and the Los Angeles Times. A professor of sociology at USC, Glassner lives in Los Angeles.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8020 Equipment management
8030 Facilities layout, planning and design
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
From the author of the national bestseller The Culture of Fear comes a rallying cry to abandon food fads and myths for calmer and more pleasurable eating.
For many Americans, eating is a religion. We worship at the temples of celebrity chefs. We raise our children to believe that certain foods are good and others are bad. We believe that if we eat the right foods, we will live longer, and if we eat in the right places, we will raise our social status. Yet what we believe to be true about food is, in fact, quite contradictory.
Offering part expose, part social status. Yet what we believe to be true about food is, in fact, quite contradictory. Offering part expose, part social commentary, sociologist Barry Glassner talks to chefs, food chemists, nutritionists, and restaurant critics about thee way we eat. Helping us recognize the myths, half-truths, and guilt trips they promulgate, The Gospel of Food liberates us for greater joy at the table.
Level: Intermediate
ISBN: 0060501219
ISBN-13: 9780060501211
Format: Hardcover, 285pp
Publisher: HarperCollins Publishers
Pub date: 2007
Content
Preface: Eating Is Believing
1. False Prophets Culinary Correctness Gone Awry
2. Safe Treyf Pretending to Be a Saint
3. Promises of the Fathers How the Food Industry Sells Its Wares
4. Restaurant Heaven Defining Culinary Greatness
5. The Food Adventures In Search of Authenticity
6. Restaurant Hell The Dissing of McDonald’s
7. What Made America Fat? Hint: It’s Not Just the Food
8. Conclusion The Perils of Perfectionism
Acknowledgments
Notes
Index
Book author
Barry Glassner has appeared on numerous television and radio programs, and has written for the New York Times, the Wall Street Journal, and the Los Angeles Times. A professor of sociology at USC, Glassner lives in Los Angeles.
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8020 Equipment management
8030 Facilities layout, planning and design
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
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