From Publishers Weekly
Eager to dispel the mythology surrounding local and organic foods, historian McWilliams (A Revolution in Eating) outlines the shortcomings of contemporary ideology regarding "food miles" and offers a series of prescriptive ideas for a more just, environmentally sustainable food system. The rational and data-driven argument-presented with chatty asides-tackles the conventional wisdom about transportation, aquaculture, and genetic engineering. McWilliams urges concerned consumers to move beyond the false dichotomies that have come to characterize the debate-global vs. local, abundant vs. deficient, organic vs. conventional-and imagine a middle ground within the existing system, even if it runs the risk of "selling the sustainable soul." He presents thought-provoking ideas about food reform, sulfur fertilizers, and eating meat. At times, McWilliams shortchanges his own arguments by failing to disclose the financial or institutional backing of his sources (including various talking heads, esoteric-sounding think tanks, and scientific journals), leaving readers to comb extensive footnotes and web links to determine how the evidence stacks up. McWilliams's perspective acts as a welcome foil to folksy, romanticized notions of the food revolution, using sound rhetoric and research to synthesize an examination fit for anyone who takes seriously the debate over a sustainable food system.
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"McWilliams has guts. Some of the changes he champions will draw fire from all quarters...but he also presents ideas that may appeal to both the greenerati and capitalistas...McWilliams forgoes sloganeering in favor of measured logic, but he doesn't downplay the notion that a worldwide food crisis is imminent and that we had better fix things. Soon." (Texas Monthly Mike Shea)
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"McWilliams presents some appealing alternatives to the views of both the agrarian romantics on the left and the agribusiness capitalists on the right. The author advocates a judicious use of genetically engineered seeds and food products, believes we must reduce our passion for land-animal protein...and urges more attention to the nascent science of aquaponics...He concludes that the best food-production model may be "a broad pattern of regionally integrated, technologically advanced, middle-sized farms." Rich in research, provocative in conception and nettlesome to both the right and the left." (Kirkus Reviews)
"Enlightening....James E. McWilliams is stirring up trouble, the kind that gets noticed-and the kind that makes us all scratch our heads and think harder....Just Food ultimately offers a brave, solid argument that anyone who cares about their food-and everyone should care about their food-should consider." (Atlanta Journal-Constitution Meridith Ford Goldman)
PRAISE FOR A REVOLUTION IN EATING:
"Fascinating....Anyone curious about the cultural history of that meatloaf on the dinner plate will gobble it up." (Entertainment Weekly Tina Jordan)
"The lucid style and jaunty tone....make this accessible to all." (Publishers Weekly)
"McWilliams has penned an illuminating account of the evolution of foodways in the colonial Americas." (Washington Post Book World Josh Friedland)
"McWilliams's examination of the culinary history of Colonial America is more than a....gastronomic tour....A lively and informative read." (The New Yorker)