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Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day?
Author
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English
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The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes--and thousands more--to the American plate.
"In the nineteenth century American meals were about subsistence, not enjoyment. Agriculture yielded stable, basic crops like soybeans, corn, and barley, and few growers considered variety or flavor. But as a new century approached, appetites...
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