Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal

Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal

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"Epic and engrossing." --The New York Times Book Review

From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity's appetite for food, farmland, and the money behind it all--and how a better future is within reach.

The story of humankind is usually told as one of technological innovation and economic influence--of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food.

In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide--and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food's grip.

Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

Author: Mark Bittman
Publisher: Mariner Books
Published: 02/02/2021
Pages: 384
Binding Type: Hardcover
Weight: 1.28lbs
Size: 9.10h x 6.40w x 1.50d
ISBN: 9781328974624

Review Citation(s):
Kirkus Reviews 11/15/2020
Booklist 12/01/2020 pg. 6
Library Journal 01/01/2021 pg. 86
Publishers Weekly 03/15/2021

About the Author
Mark Bittman is the author of thirty acclaimed books, including How to Cook Everything. He was a New York Times columnist for more than two decades and has hosted four TV series, including the Emmy-winning Years of Living Dangerously. He is currently on faculty at Columbia University and editor-in-chief of Heated. He lives in Philipstown, New York.