Bitter Harvest A Chef's Perspective on the Hidden Dangers in the Foods We Eat and what You Can Do about it

Cooper, a professional chef and consultant to the CIA (Culinary Institute of America), argues that dramatic changes must occur in the ways food is shipped, packaged, and processed, as well as in American diets. She analyzes issues of sustainability, while tracing the history of American food production from an agrarian past to contemporary bioengineering. Annotation copyrighted by Book News, Inc., Portland, OR