Search Results: grocery-the-buying-and-selling-of-food-in-america

Grocery

The Buying and Selling of Food in America

Author: Michael Ruhlman

Publisher: Abrams

ISBN: 1613129998

Category: Social Science

Page: 320

View: 5812

In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it—the grocery store. 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.

Guide to Food Buying in Japan

Author: Carolyn R. Krouse

Publisher: Tuttle Publishing

ISBN: 1462901735

Category: Travel

Page: 192

View: 8135

A Guide for Food Buying in Japan takes the mystery out of shopping for Japanese food as well as household necessities while staying in Japan. Part 1: Before You Shop outlines what the shopper will encounter when shopping in Japan including the different kinds of local markets, and the methods of pricing and labeling products, and Japanese Kanji and Kana with Romanization and pronunciation of the Japanese ingredients and common necessities found in Japan. Part 2: Food and Household Needs describes different types of products, when and where they may be found, and how they can be incorporated into daily menus and recipes. A Guide for Food Buying in Japan includes comprehensive lists in Japanese and English of popular ingredients as well a household items. Basics from milk, eggs, salt, pepper, soba, tempura to laundry detergents, cleaning supplies and personal hygiene products—all indexed for easy reference. This book helps guide the shopper through each process in shopping for food or personal household products in Japan. The items are listed out clearly along with pictures to help identify the products.

The Great A&P and the Struggle for Small Business in America

Author: Marc Levinson

Publisher: Hill and Wang

ISBN: 1429969024

Category: Business & Economics

Page: 384

View: 1434

One of The Wall Street Journal's Best Non fiction Books of 2011. From modest beginnings as a tea shop in New York, the Great Atlantic & Pacific Tea Company became the largest retailer in the world. It was a juggernaut, the first retailer to sell $1 billion in goods, the owner of nearly sixteen thousand stores and dozens of factories and warehouses. But its explosive growth made it a mortal threat to hundreds of thousands of mom-and-pop grocery stores. Main Street fought back tooth and nail, enlisting the state and federal governments to stop price discounting, tax chain stores, and require manufacturers to sell to mom and pop at the same prices granted to giant retailers. In a remarkable court case, the federal government pressed criminal charges against the Great A&P for selling food too cheaply-and won. The Great A&P and the Struggle for Small Business in America is the story of a stunningly successful company that forever changed how Americans shop and what Americans eat. It is a brilliant business history, the story of how George and John Hartford took over their father's business and reshaped it again and again, turning it into a vertically integrated behemoth that paved the way for every big-box retailer to come. George demanded a rock-solid balance sheet; John was the marketer-entrepreneur who led A&P through seven decades of rapid changes. Together, they built the modern consumer economy by turning the archaic retail industry into a highly efficient system for distributing food at low cost.

Cut Your Grocery Bill in Half with America's Cheapest Family

Includes So Many Innovative Strategies You Won't Have to Cut Coupons

Author: Steve Economides,Annette Economides

Publisher: Thomas Nelson

ISBN: 1400203104

Category: Business & Economics

Page: 322

View: 3237

You Can Save Thousands a Year on Your Grocery Bill Without Cutting Coupons Imagine grocery shopping once-a-week or less, eating healthier, and having more free time—all while saving money. Sound too good to be true? For the Economides family, it’s a reality, and it can be yours too. What could the average family do with an extra $3,000 a year? America’s Cheapest Family® shows you strategies, tips, tools, and tricks in Cut Your Grocery Bill in Half, so you can achieve huge savings year after year. It’s a fact, the Economides say, saving money on groceries is one of the quickest ways to start making a positive difference in your family’s financial future. And these tips and strategies can work whether you’re shopping for seven or for one. Spend less time shopping and cooking Get more bang for your grocery buck Plan meals for picky eaters and busy schedules Discover kitchen tools that streamline meal preparations Learn many ways to eat out or eat in and save big Turn your freezer into a money-making machine Endorsements: "Many people think that it's impossible to reduce your grocery bill by 50%. But you can. Steve and Annette Economides provide step-by-step instructions in "Cut Your Grocery Bill in Half." Tools that are practical and easy to follow. No special shopping or cooking skills required. Anyone can see a surprising reduction in their grocery budget if they follow the Economides' methods. And, best of all, the savings begin right away. You don't need to finish the whole book to benefit. You'll find money-saving ideas that you can put to use in the first chapter, and every chapter thereafter. Normally I advise people to check books out of the library and save the cost of the book. But this is one do-it-yourself guide to lower grocery bills that you'll want to have on your bookshelf or kitchen countertop." Gary Foreman, Publisher, The DollarStretcher.com “If you are eager to save on groceries, but don't always have the time to clip coupons, this book is for you! It’s perfect if you're interested in more ways to cut costs, reduce waste, and get organized. This is an awesome book for the novice or the skilled cook.” Tawra Kellam and Jill Cooper—editors of LivingOnADime.com and authors of “Dining On A Dime Cookbook” “I've known Steve and Annette for several years and they definitely live what they believe. If you're serious about spending less money at the grocery store, this book offers some practical ways to achieve your goal. When it comes to stretching your dollar, I know of no one with more experience than Steve and Annette.” JJ Heller—Singer/Songwriter

Flash in the Pan

Life and Death of an American Restaurant

Author: David Blum

Publisher: Simon and Schuster

ISBN: 147673500X

Category: Literary Criticism

Page: 304

View: 5524

“Finally back in print, Flash in the Pan is the original—and still the best—reportage on the life and death of an American restaurant, a ground level view of every phase of its life. From the early, hope filled planning stages to the last, humiliating moments, it's a tragi-comic epic of hubris and human folly. Painfully hilarious and even more painfully true. This is a welcome reissue of a restaurant classic that should be read by every culinary and food service student in America and sit comfortably next to Orwell's Down and Out on every shelf.” —Anthony Bourdain, author of Kitchen Confidential In 1990, journalist David Blum got backstage access to the life and death of The Falls, a downtown Manhattan restaurant that captured the 1980s in all its extravagant excess. Its owners—a tanned, Brahmin barkeep and a handsome Irish firefighter from Queens—partnered with movie star pal Matt Dillon to cater to New York's most glamorous models, actors, and writers. Flash in the Pan captured in hilarious detail the quick decline and disastrous fall of The Falls, and has become a classic cautionary tale for anyone who might harbor the fantasy of opening a restaurant. David Blum is the editor of Kindle Singles, the storefront for high quality longform writing on Kindle. He was previously the editor in chief of The Village Voice and has written for New York magazine, Esquire, Vanity Fair, The New Yorker, and The New York Times Magazine. Flash in the Pan, first published in 1992, was his first book.

The Underground Culinary Tour

How the New Metrics of Today's Top Restaurants Are Transforming How America Eats

Author: Damian Mogavero,Joseph D'Agnese

Publisher: Crown Business

ISBN: 1101903317

Category: Business & Economics

Page: 336

View: 6443

The Underground Culinary Tour is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before. Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.

Voices of the Food Revolution

You Can Heal Your Body and Your World with Food!

Author: Robbins, John,Robbins, Ocean

Publisher: Conari Press

ISBN: 1573246247

Category: Health & Fitness

Page: 288

View: 1982

Did you know that: More than 80% of the foods you eat in restaurants and buy at supermarkets contain genetically engineered ingredients, and that these ingredients have been linked to toxic and allergic reactions in people; sickness, sterility, and fatalities in livestock; and damage to virtually every organ studied in lab animals?If you don't count French fries, ketchup or pizza as vegetables, more than half of Americans eat no vegetables at all?Cows raised for meat are impacting our climate more than cars?It’s possible to be a positive food revolutionary without sounding like a self-righteous nag? Join John and Ocean Robbins for 21 intimate, game-changing conversations with some of the world’s leading “food revolutionaries”: scientists, doctors, teachers, farmers, economists, activists, and nutritionists working on food issues today. Introduced and with commentary by John Robbins and his son Ocean, the book features luminaries such as: Dean Ornish, MD, on his years-in-the-making breakthrough with Medicare (his program for healing heart disease is now covered)Kathy Freston on making incremental, manageable changes to how we eatT. Colin Campbell, PhD, (author of the famed China Study) with the latest research on animal protein and human healthJoel Fuhrman, MD (author of the bestselling Eat to Live), on achieving excellent health through dietCaldwell Esselstyn, MD, of the Cleveland Clinic on wiping out heart disease by changing what we eatVandana Shiva, PhD, on GMOs and Big AgRory Freedman on how to stop eating misery and start looking fabulousRaj Patel on building a saner global food policy Each contributor discusses his or her work in depth, but together they make one rallying cry: for a healthy, sustainable, humane, and delicious revolution in how we and the world are fed. Over twenty-five years ago John Robbins started a revolution. This book is proof of how far we’ve come, a fascinating look behind the scenes of the multi-faceted food movement, and a call to join in the work of ensuring our health and food future.

Craft in America

Celebrating Two Centuries of Artists and Objects

Author: Jo Lauria,Steve Fenton

Publisher: Clarkson Potter Publishers

ISBN: 0307346471

Category: Art

Page: 320

View: 2433

Accessible and readable and lively illustrated, CRAFT IN AMERICA will explore the historical, social and cultural significance of craft, focussing on the last century. While showcasing some of the greatest works of the last century, CRAFT IN AMERICA will delve deeply into the psychology of craft to show how it fulfills a need we share as Americans.

Foodopoly

The Battle Over the Future of Food and Farming in America

Author: Wenonah Hauter

Publisher: The New Press

ISBN: 159558790X

Category: Business & Economics

Page: 355

View: 1470

Argues that lobbyists and the consolidation and corporate control of food production is to blame for the unhealthy and unfair agricultural policies of the United States.

In Defence of Food

The Myth of Nutrition and the Pleasures of Eating

Author: Michael Pollan

Publisher: Penguin UK

ISBN: 0141908513

Category: Health & Fitness

Page: 256

View: 8504

'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.

Rich Food Poor Food

The Ultimate Grocery Purchasing System (GPS)

Author: Jayson Calton, PhD,Mira Calton, Cn

Publisher: Primal Nutrition Incorporated

ISBN: 9780984755172

Category: Health & Fitness

Page: 324

View: 4032

Profiling over 350 brand name products, offers guidance on making nutrient-rich food purchases and avoiding foods with chemical additives and other harmful ingredients, in a work organized by grocery store section.

Big Hunger

The Unholy Alliance between Corporate America and Anti-Hunger Groups

Author: Andrew Fisher,Saru Jayaraman

Publisher: MIT Press

ISBN: 0262339528

Category: Social Science

Page: 360

View: 352

Food banks and food pantries have proliferated in response to an economic emergency. The loss of manufacturing jobs combined with the recession of the early 1980s and Reagan administration cutbacks in federal programs led to an explosion in the growth of food charity. This was meant to be a stopgap measure, but the jobs never came back, and the "emergency food system" became an industry. In Big Hunger, Andrew Fisher takes a critical look at the business of hunger and offers a new vision for the anti-hunger movement. From one perspective, anti-hunger leaders have been extraordinarily effective. Food charity is embedded in American civil society, and federal food programs have remained intact while other anti-poverty programs have been eliminated or slashed. But anti-hunger advocates are missing an essential element of the problem: economic inequality driven by low wages. Reliant on corporate donations of food and money, anti-hunger organizations have failed to hold business accountable for offshoring jobs, cutting benefits, exploiting workers and rural communities, and resisting wage increases. They have become part of a "hunger industrial complex" that seems as self-perpetuating as the more famous military-industrial complex. Fisher lays out a vision that encompasses a broader definition of hunger characterized by a focus on public health, economic justice, and economic democracy. He points to the work of numerous grassroots organizations that are leading the way in these fields as models for the rest of the anti-hunger sector. It is only through approaches like these that we can hope to end hunger, not just manage it.

Obsessed

America's Food Addiction--and My Own

Author: Mika Brzezinski

Publisher: Weinstein Publishing

ISBN: 1602861765

Category: Health & Fitness

Page: 256

View: 3685

The New York Times best-selling author and cohost of MSNBC's Morning Joe describes her own struggles with food and body image and offers insights from notable people in all fields to discuss their successes with food and diet.

A Year Without the Grocery Store

A Step by Step Guide to Acquiring, Organizing, and Cooking Food Storage

Author: Karen Morris

Publisher: Createspace Independent Publishing Platform

ISBN: 9781984037046

Category: Food

Page: 106

View: 8720

Do you hate to grocery shop? Do you detest incessant menu planning, or do you spend more on your family's food needs than you do on your mortgage? Feel as if you're running to the grocery store before a storm or other potentially disruptive event because you need to stock up? Food storage is the answer to each of those problems. My name's Karen, and I care about making sure my family's dietary needs are met, no matter what. One way I do this is through our year's worth of personal food storage, and now I'm here to show you how to easily store a year's worth of food as well. In A Year Without the Grocery Store, I walk you through a step-by-step plan which: -Incorporates the meals your family already loves. -Takes into account your family's unique food allergies, intolerances, and preferences. -Teaches you how to economically store food, and shows you how, if necessary, you could feed each member of your family for around $160/year. -Provides you with recipes that take your food storage from edible to delicious. -Discusses alternate ways to cook your food storage in case you encounter a power outage. -Discusses properly storing water. -Points out pitfalls and holes in most people's food storage and crafts a plan for how to avoid them. If you thought the idea of a year's worth of food storage was a little crazy, take another look at healthy meals, money savings, not having to run to the grocery store before winter storms, and peace of mind that comes with knowing that you've planned and prepared and that your family can now go a year without the grocery store.

The American Way of Eating

Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table

Author: Tracie McMillan

Publisher: Simon and Schuster

ISBN: 1439171955

Category: Cooking

Page: 319

View: 1259

An award-winning journalist traces her 2009 immersion into the national food system to explore issues about how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk and Applebee's expediter while living within the means of each job. 25,000 first printing.

Ratio

The Simple Codes Behind the Craft of Everyday Cooking

Author: Michael Ruhlman

Publisher: Simon and Schuster

ISBN: 1416566120

Category: Cooking

Page: 272

View: 7113

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

Author: Samin Nosrat

Publisher: Simon and Schuster

ISBN: 1476753830

Category: Cooking

Page: 480

View: 3468

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

The Soul of a Chef

The Journey Toward Perfection

Author: Michael Ruhlman

Publisher: Penguin

ISBN: 1101525312

Category: Cooking

Page: 384

View: 6075

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

Canned

The Rise and Fall of Consumer Confidence in the American Food Industry

Author: Anna Zeide

Publisher: Univ of California Press

ISBN: 0520964756

Category: History

Page: 264

View: 2576

A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

In Defense of Food

The Myth of Nutrition and the Pleasures of Eating

Author: Michael Pollan

Publisher: Penguin

ISBN: 0143114964

Category: Health & Fitness

Page: 244

View: 6864

Cites the reasons why people have become so confused about their dietary choices and discusses the importance of enjoyable moderate eating of mostly traditional plant foods.

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