Grocery: The Buying and Selling of Food in America

Michael Ruhlman

мај 2017 г. · Abrams

За е-книгава

The New York Times–bestselling author “digs deep into the world of how we shop and how we eat. It’s a marvelous, smart, revealing work” (Susan Orlean, #1 bestselling author).

In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen’s as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones.

A mix of reportage and rant, personal history and social commentary, Grocery is a landmark book from one of our most insightful food writers.

“Anyone who has ever walked into a grocery store or who has ever cooked food from a grocery store or who has ever eaten food from a grocery store must read Grocery. It is food journalism at its best and I’m so freakin’ jealous I didn’t write it.” —Alton Brown, television personality

“If you care about why we eat what we eat—and you want to do something about it—you need to read this absorbing, beautifully written book.” —Ruth Reichl, New York Times–bestselling author

За авторот

Michael Ruhlman has collaborated on several bestselling cookbooks, including The French Laundry Cookbook, Bouchon, and Alinea. He is the author of critically acclaimed books including The Soul of a Chef, The Elements of Cooking, Ratio, and Ruhlman’s Twenty. Ruhlman has written about food and cooking for the New York Times, Gourmet, Food Arts, and other publications. He lives in New York City.