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Food Ecology & Politics
See also: Growing, Gardening & Farming.
 In the Green Kitchen
Alice Waters
This book harkens to Chez Panisse's simplicity. Alice Waters captures the fundamentals of cooking whilst asking some of her famous chef friends (and sources of inspiration) to contribute their favourite basic kitchen techniques. A great teaching tool full of necessary life skills. Colour photos. Hardcover, 152 pp. $34.00.
 Breaking Bread
Lynne Christy Anderson
This book examines American home cooking from the immigrant perspective. Each chapter of teacher and chef Lynne Christy Anderson offers up the voices and recipes of a vast array of relocated cooks - from Ireland to the Ivory Coast, and everywhere in between. A sensitive, fascinating and delicious exploration. Hardcover, 282 pp. $26.95.
  Locavore
Sarah Elton
Food-columnist for CBC's "Here & Now" and Toronto-based blogger (www.thelocavore.ca), Sarah Elton has compiled a cross-country collection on the state of Canadian food. From small family farms in New Brunswick, to the forerunning local-food movement in Vancouver, Sarah Elton uncovers the culture and importance of eating close-to-home. Hardcover, 240 pp. $29.99.
 In the Shadow of Slavery
Judith Carney & Richard Nicholas Rosomoff
In the Shadow of Slavery examines how the African slave trade and the food produced by slaves for their own consumption in North America have had a profound influence on food today. Although African slaves tended crops for a European and North American market, the foods which they planted and cultivated for their own use; millet, okra, coffee, and watermelon, for example, became staples foods in their own right, and products like Coca-Cola, Worcestershire sauce, and Palmolive soap are reliant on the plants transported on slave ships for African communities. Hardcover, 280 pp. $29.95.
 Free for All
Janet Poppendieck
In Free for All, Janet Poppendieck tackles the school food system in the United States, asking how it came to be that school cafeterias are more likely to serve pizza and nachos than nutritionally balanced meals. Poppendieck works in a school cafeteria as part of her research, and examines the cafeteria food industry from all angles - its relation to childhood obesity and children's academic performance, the govermental requirements and regulations in place, the money allocated to feeding children through their formative years. Jamie Oliver has managed to change 'school dinner' policies in the UK, perhaps Poppendieck, or those influenced by books like this, will do the same in the US. Hardcover, 355 pp. $29.95.
 The Pleasures of Slow Food
Corby Kummer
From Corby Kummer, senior editor at the Atlantic Monthly and one of America's best food writers, comes this book championing the Slow Food movement and the producers and artisans involved in it. Kummer begins by explaining exactly what Slow Food is and how it works, before profiling artisinal producers such as Vermont cheesemakers, and Canadian winemaker Karl Kaiser, and then offering recipes from slow food artisinal producers. Colour photos. Softcover, 175 pp. $25.95.
 The Edible City
Edited by Christina Palassio & Alana Wilcox
Illustratively subtitled Toronto’s food from farm to fork, this book of essays ranges the gamut from historical development of food systems to the development of multicultural food customs to home gardening. An interesting and thoughtful collection from a wide range of Toronto writers, the book brings the focus to food as a part of Toronto’s structure, rather than a neglected necessity. Paperback, 309 pp. $24.95.
 Bottomfeeder
Taras Gresco
Montreal-based Taras Grescoe does for fishing what Michael Pollan did for farming by alerting the public to the practices which have put our continued consumption of fish and seafood at risk Highly readable throughout, the appendices offers a quick guide to both acceptable fishing techniques and making sound choices in selecting which varieties to buy. This is a must read for both the general public and food professionals. Softcover, 326 pp. $19.95.
 Eating Animals
Jonathan Safran Foer
From an author not previously associated with food, Safran Foer is best known for his fiction, comes this examination of one of the food world's most topical subjects: eating meat. Foer was inspired to write the book as he approached fatherhood and making this choice began to affect more than himself, and so he began to investigate the meat industry and what the choice to eat meat means ethically, environmentally, and for health reasons, as well as what eating meat means to cultures both modern and extinct. Hardcover, 341 pp. $31.99.
 Homesteading
Abagail R. Gehring
If you are dreaming about packing in the day job and moving to a small holding in the countryside, this could be just the book to get you started. Homesteading deals with everything you need to know about self-sufficiency, from gardening and a backyard farm, to preserving and foraging, using alternative methods of energy and building structures like smokehouses and root cellars. There are also sections on crafts and well being, and plenty of illustrative colour photos. Hardcover, 456 pp. $29.95.
 Hybrid
Noel Kingsbury
Horticulturist and author of several books concerning gardening Noel Kingsbury here examines the history of plane breeding, from the birth of agriculture to the present day. Kingsbury illustrates how through plant science and breeding humans were able to take evolution into their own hands in order to promote self survival, and also how the breeding of plants often has a political aspect.No photos or pictures. Hardcover, 493 pp. $36.95.
 Earth to Table
Jeff Crump & Bettina Schormann
Proponents of both the Slow Food movement and of local food, Jeff Crump and Bettina Schormann the executive chef and pastry chef, respectively, at the Ancaster Old Mill present both blueprint and inspiration for supporting local farmers. Arranged by season, the how-tos, international chef profiles, spotlights, and recipes all demonstrate the pleasures to be found in eating locally. Edward Pond’s spectacular photographs complete a beautiful “must-have” for farmer market enthusiasts. Hardcover, 362 pp. $45.00.
 Clean Food
Terry Walters
Terry Walters vision of “clean” food is one in which the food source is close to the eater thus creating a low-carbon footprint. Although the word vegan does not appear, the recipes are egg-, dairy-, and meat-free. Even if you do not wish to live a totally vegetarian life, it is a great book for those who wish to have more grains in their diet, or who are trying to use up the produce that seduced them in a farmer’s market. No illustrations. Hardcover, 290 pp. $35.00.
 Self Sufficiency: Household Cleaning
Rachelle Strauss
As part of a series of books concerned with self sufficiency (other titles include home brewing and preserving) the Self Sufficiency guide to household cleaning aims to help you rely less on chemical cleaning products and take a more DIY approach. It contains information on toxic and green ingredients; how to identify them, where to buy them, and how to use them. There are sections on cleaning in the kitchen, laundry room, bathroom, bedroom and living room, and helpful information and hints throughout. No photographs but plenty of colour illustrations. Hardcover, 128 pp. $16.95.
 Squeezed
Alissa Hamilton
As the subtitle alludes 'What you don't know about orange juice' if you do drink your oj out of a carton you will switch immediately to buying oranges in their original state. Cartels, additives, you name it the oj industry is rife with intrigue. An engaging history and current state of the orange juice industry. Hardcover, 247 pp, $36.95.
 Starting & Running Your Own Small Farm Business
Sarah Beth Aubrey
From developing a business plan to searching for financial assistance to product pricing, here is a blueprint for would-be farmers. As this is an American publication, the financial assistance section will not be so useful for Canadians. However the less specific advice is still worthwhile. Black and white photos. Softcover, 175 pp. $26.95.
Back to Basics
Third Edition
Edited by Abigail Gehring
In this time of back to the land, raising livestock, planting fruit trees, root cellars, (yes we have books on that too!) this book has seen a surge in new found interest. Whilst some chapters may harken back to days of no electricity eg Energy from Wood, Water, Wind and Sun, there are practical chapters on Raising Your Own Vegetables, Fruit and Livestock; Enjoying Your Harvest Year Round. The more whimsical chapters make for wistful reading Patchwork Quilting, Rope and Twine, Broommkaing. A great resource for those wanting to do more with less. Hardcover, 456 pp. $33.95.
 The Acorn House Cookbook
Arthur Potts Dawson
Working with Jamie Oliver a decade ago at the River Café, Arthur Potts Dawson was already a committed environmentalist. Since then he co-founded Eat Green which has created several “sustainably-aware” restaurants. Leading his readers through the seasons, the author covers every aspect of getting produce from the earth to the table from creating compost to washing up after the meal with appealing and unusual recipes in between. No photos. Hardcover, 288 pp. $39.95.
 Edible Schoolyard: A Universal Idea
Alice Waters
"We have the power to turn that daily school lunch from an afterthought into a joyous education, a way of caring for our health, our environment, and our community."
Best known as the Chef of Chez Panisse, Alice Waters has brought her passion for sustainable eating to children. Over a decade ago she worked with a local school and turned an abandoned patch of soil into an edible schoolyard. The students contribute daily to the production and maintanence of the garden. In Edible Schoolyard, Waters explains her desire and journey as she transformed a neglected school in one of the poorest public systems into a place students could feel pride in. Hardcover, 79 pp. $32.50.
 First Buy a Field: The Realist's Guide to Self-Sufficiency
Rosamund Young
Wouldn't it be nice if we could make all our meals with home-grown ingredients? This may not be realistic since many of us don't have the luxury to purchase a chemical-free field in the country. We can start with enjoying Rosamund's tounge-in-cheek directions to farming life, and helpful her helpful tips to incorporate" back-to-basics" into our lives. From simple soups to curing bacon this book entertains foodies of all levels. Hardcover, 144 pp. $14.50.
 Food Matters
Mark Bittman
The New York Times food writer (How to Cook Everything ($39.00), How to Cook Everything Vegetarian ($41.99) moves the sustainable or responsible -- eating movement, as envisioned by authors such as Michael Pollan, from theory to practice. Along with the whys of responsible eating, Bittman shows, through suggested menus and 75 recipes, the very practical hows of making the transition to a vegetable-based from a meat-based diet. Hardcover, 352 pp. $28.95.
 Come To the Table: The Slow Way of Living
Katrina Heron
Alice Waters, a celebrated chef and food activist, introduces a remarkable group of fresh food artisans. Learn first-hand about the back-to-the future small-farm economy that's gaining strength across America. Recreate a range of sumptuous yet simple meals with the farmer's own family recipes. Colour photos. Hardcover, 160 pp. $32.95.
 Slow Food Story: Politics and Pleasure
Geoff Andrews
The first in-depth study of the fascinating politics of the slow food movement. Geoff Anderws provides an extensive critique of the fast-moving, work-obsessed contemporary culture. Defending "the universal right to pleasure," it promotes food production and consumption based on"good, clean, and fair" local products. Geoff Andrews is the author of Not a Normal Country: Italy After Berlusconi. Softcover, 196 pp. $22.95.
 America's Food: What you don't know about what you eat
Harvey Blatt
America's Food describes the production of of all types of food in the United States and the enviromental and health problems associated with each.Once we know the facts about food in America, we can change the things by the choices we make as consumers, as voters, and as ethical human beings. Harvey Blatt, taught geology at the University of Houston and the University of Oklahoma , he now teaches earth sciences at hebrew University of Jerusalem. Hardcover, 336 pp. $29.95.
 In Defense of Food
Michael Pollan
Eat food. Not too much. Mostly plants. These seven provoking words from Michael Pollan will again ignite discussion about what we eat, and challenges the nutrient-by-nutrient approach to eating, called nutritionism. In his new book Pollan helps us understand and challenge the Western diet. To relearn which foods are healthy, moderate our appetites and get us back to eating at the table and not in a car! He argues our personal health cannot be divorced from the health of the food chains of which we are a part. As always Pollan writes with passion, thoughtfulness and a directness that makes this new manifesto must reading, as was The Omnivore's Dilemma. Softcover, 244 pp, $26.50.
 The
Omnivore's Dilema: A Natural History of Four Meals
Michael Pollan
Pollan, the best selling author of Botany of Desire,
poses the question of what we should have for dinner. Should we eat
organic? Or perhaps something we hunt, gather or grow ourselves? Or
a fast food hamburger? What to do? Pollan follows the food chains of
industrial food, organic and food we forage for - from the source to
the final meal. Hardcover, 450 pp, $38.00.
 Apples to Oysters
Margaret Webb
A carrot consumed straight out of the ground was the ah-hah moment that initiated a cross Canada tour to find the farmers who are keeping the flavour in our iconic foods. After an introduction to some of the finest seafood, meat, fruits, and vegetables the country has to offer, the journey leads to the farm on which the author grew up. Though not as polemical as some similar books, Webb’s tale is just as impassioned a call to support local farmers. Softcover, 272 pp. $18.00.
Carnivore Chic
Susan Bourette
Listen up, you holier than thou vegetarians! Carnivores are back
big time. Forget supermarkets to follow Bourette as she tastes polar in
the north and fried ‘ gator
in the south. From bush to organic farm, get in touch with your inner
hunter-gatherer while discovering what constitutes the finest meat. Hardcover,
217 pp. $35.00.
 Stuffed and Starved
Raj Patel
Subtitled Markets, Power and the Hidden Battle for the World’s Food System, this book explores the bloated belly from both sides. The global food chain keeps costs low and food plentiful in the developed world while starving the rest of humanity. A former employee of the World Bank, intern with the World Trade Organization, and United Nations consultant, Patel knows where the nasty little secrets of food production are hidden and aims to make each of us consider from whence every morsel of our food comes. Hardcover, 438 pp, $29.95.
 The Taste of Place
Amy B. Trubek
An assistant professor in the department of nutrition and food science at the
University of Vermont, Amy Trubek takes the concept of terroir beyond wine to
demonstrate how taste of place applies to other products and indeed ties together
cuisine and culture. Hardcover, 296 pp. $29.85.
 The Fight for Fordhall Farm
Ben & Charlotte Hollins
The Fight for Fordhall Farm is the inspiring tale of how a young brother and sister saved their Shropshire farm, in the family for seven centuries- from the threat of land developers and the multinationals. With the help of more than 8000 investors they saved their home and livelihood by setting up the not-for-profit Fordhall Community Land Initiative. Supporters include Prince Charles, Sting, and Hugh Fearnley-Whittingstall. Colour photos. HC, 336 pp, $34.95.
 Bitter Chocolate
Carol Off
An expose of the dark side of chocolate this is a must read for those unaware of the history and politics of chocolate and those dubious of paying extra for fair trade sweets. Off investigates the cocao trade from the original, exotic Aztec delicacy, through colonial exploitation and the slave trade, to today with cocao crops controlled by multinationals. The book also includes a critical look at the fair trade moniker and what it really means. Hardcover, 326 pp. $34.95.
 Food
John Knechtel
The Alphabet City/MIT series aims to get readers thinking by challenging accepted orthodoxy on various topics. Here writers and artists examine the many ways in which the need for food collides with economics, geography, and the demand for “in” foodstuffs. Edgy graphics reflect forward thinking. Hardcover, 330 pp. $17.95.
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The Oldways Table 
Planet Chicken 
Twinkie, Deconstructed
Organic, Inc.
Real
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The
Real Food Revival 
Slow
Food