Food Matters
Third Edition ©2021 Holly Bauer Formats: Achieve, E-book, Print
As low as $19.99
As low as $19.99
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Authors
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Holly Bauer
Holly Bauer (PhD University of California, San Diego) worked as a journalist before she began teaching college composition. Currently, she teaches academic writing at the University of California, San Diego, where she has received distinguished teaching and service awards as the Associate Director of the Analytical Writing Program. Dr. Bauer regularly teaches writing courses focused on the themes of food, water, and sustainability. She has taught writing for more than 20 years in various segments of public education in California, including high school, community college, and state university institutions. She is a long-time teaching consultant for the San Diego Area Writing Project and is involved in several programs aimed at fostering meaningful cross-institutional partnerships with high school, community college, and university writing instructors. Her academic essays have been published in South Atlantic Quarterly and Writing on the Edge, and she is a frequent presenter at professional conferences.
Table of Contents
[[New selections are marked with an asterisk]]
About The Bedford Spotlight Reader Series
Preface for Instructors
Contents by Discipline
Contents by Theme
Contents by Rhetorical Purpose
Introduction for Students
Chapter 1. What Is the Purpose of Food?
Michael Pollan, Eat Food: Food Defined
Eric Schlosser, Why the Fries Taste Good
Jill McCorkle, Her Chee-to Heart
Marion Nestle, Eating Made Simple
Wendell Berry, The Pleasures of Eating
Lily Wong, Eating the Hyphen
*Thich Nhat Hanh and Lilian Cheung, Are You Really Appreciating the Apple?
Chapter 2. What Forces Affect Our Food Choices?
United States Government, Nutritional Guidelines
Dhruv Khullar, Why Shame Won’t Stop Obesity
David H. Freedman, How Junk Food Can End Obesity
*Joe Pinsker, Why So Many Rich Kids Come to Enjoy the Taste of Healthier Foods
*Barry Yeoman, The Hidden Resilience of "Food Desert" Neighborhoods
Mary Roach, Livers and Opinions
*Taffy Brodesser-Akner, Why I’ve Never Learned to Cook
*Stephen Satterfield, I’m a Black Food Writer. Here’s Why We Need More Like Me
Chapter 3. What Does It Mean to Eat Ethically?
Margaret Mead, The Changing Significance of Food
Barbara Kingsolver, You Can’t Run Away on Harvest Day
Bill McKibben, The Only Way to Have a Cow
Donald L. Barlett and James B. Steele, Monsanto’s Harvest of Fear
Yuval Noah Harari, Industrial Farming is One of the Worst Crimes in History
Blake Hurst, The Omnivores Delusion: Against the Agri-Intellectuals
*Amanda Little, Stop the Rot
*Chapter 4. How Does Our Food System Contribute to the Climate Crisis?
Jonathan A. Foley, Can We Feed the World and Sustain the Planet?
*Alejandra Borunda, Grocery Stores Are Packed with Plastic. Some Are Changing
*Georgina Gustin, Can a Climate Conscious Diet Include Meat or Dairy?
*Rowan Jacobsen, The Biography of a Plant-Based Burger: One Man’s Mission to Make Meat Obsolete
*Nicole Walker, How to Cook a Planet
*Paul Greenberg, Heartland
*Bren Smith, The Least Deadly Catch: Ocean Farming in the Climate Change Era
*Abaki Beck, How One Tribe Is Fighting for Their Food Culture In the Face of Climate Change
Chapter 5. What is the Future of Food?
David Biello, Will Organic Food Fail to Feed the World?
Robert Paarlberg, Attention Whole Foods Shoppers
*Joon Yun, David Kessler, and Dan Glickman, We Need Better Answers on Nutrition
Richard Marosi, Hardship on Mexico’s Farms, a Bounty for U.S. Tables
Frances Moore Lappé, Biotechnology Isn’t the Key to Feeding the World
*Bob Quinn and Liz Carlisle, Recycling Energy
*Selina Wang, The Future of Farming is Looking Up
*Sentence Guides for Academic Writers
Index of Authors and Titles
Product Updates
16 new reading selections provide more perspectives, topics, and disciplines, for even more flexibility in structuring your course. For example,
- Taffy Brodesser-Akner, in "Why Ive Never Learned How to Cook," touches on the gender expectations tied up in cooking and food.
- Paul Greenberg, in "Heartland" writes about the connection between American agriculture, seafood, and our health.
- Abaki Beck, in "How One Tribe Is Fighting for Their Food Culture in The Face of Climate Change" draws attention to the intersection between climate change, culture, and privilege.
A new chapter on food and the climate crisis. Based on feedback from instructors, Food Matters now features a new chapter on the climate crisis, "How Does Our Food System Contribute to the Climate Crisis?" Chapter 4 asks students to consider the complex relationship between how our food choices and food production both contribute to and will be affected by climate change. Essays include a look at underwater regenerative farming pioneered by Bren Smith, Rowan Jacobsen’s deep dive into plant-based meat, Alejandra Borunda’s investigation about plastic food packaging, and more.
An appendix, "Sentence Guides for Academic Writers." This section helps with an essential skill: working with and responding to others’ ideas. A practical module helps students to develop an academic writing voice by giving them sentence guides, or templates, to follow in a variety of composing situations.
Authors
-
Holly Bauer
Holly Bauer (PhD University of California, San Diego) worked as a journalist before she began teaching college composition. Currently, she teaches academic writing at the University of California, San Diego, where she has received distinguished teaching and service awards as the Associate Director of the Analytical Writing Program. Dr. Bauer regularly teaches writing courses focused on the themes of food, water, and sustainability. She has taught writing for more than 20 years in various segments of public education in California, including high school, community college, and state university institutions. She is a long-time teaching consultant for the San Diego Area Writing Project and is involved in several programs aimed at fostering meaningful cross-institutional partnerships with high school, community college, and university writing instructors. Her academic essays have been published in South Atlantic Quarterly and Writing on the Edge, and she is a frequent presenter at professional conferences.
Table of Contents
[[New selections are marked with an asterisk]]
About The Bedford Spotlight Reader Series
Preface for Instructors
Contents by Discipline
Contents by Theme
Contents by Rhetorical Purpose
Introduction for Students
Chapter 1. What Is the Purpose of Food?
Michael Pollan, Eat Food: Food Defined
Eric Schlosser, Why the Fries Taste Good
Jill McCorkle, Her Chee-to Heart
Marion Nestle, Eating Made Simple
Wendell Berry, The Pleasures of Eating
Lily Wong, Eating the Hyphen
*Thich Nhat Hanh and Lilian Cheung, Are You Really Appreciating the Apple?
Chapter 2. What Forces Affect Our Food Choices?
United States Government, Nutritional Guidelines
Dhruv Khullar, Why Shame Won’t Stop Obesity
David H. Freedman, How Junk Food Can End Obesity
*Joe Pinsker, Why So Many Rich Kids Come to Enjoy the Taste of Healthier Foods
*Barry Yeoman, The Hidden Resilience of "Food Desert" Neighborhoods
Mary Roach, Livers and Opinions
*Taffy Brodesser-Akner, Why I’ve Never Learned to Cook
*Stephen Satterfield, I’m a Black Food Writer. Here’s Why We Need More Like Me
Chapter 3. What Does It Mean to Eat Ethically?
Margaret Mead, The Changing Significance of Food
Barbara Kingsolver, You Can’t Run Away on Harvest Day
Bill McKibben, The Only Way to Have a Cow
Donald L. Barlett and James B. Steele, Monsanto’s Harvest of Fear
Yuval Noah Harari, Industrial Farming is One of the Worst Crimes in History
Blake Hurst, The Omnivores Delusion: Against the Agri-Intellectuals
*Amanda Little, Stop the Rot
*Chapter 4. How Does Our Food System Contribute to the Climate Crisis?
Jonathan A. Foley, Can We Feed the World and Sustain the Planet?
*Alejandra Borunda, Grocery Stores Are Packed with Plastic. Some Are Changing
*Georgina Gustin, Can a Climate Conscious Diet Include Meat or Dairy?
*Rowan Jacobsen, The Biography of a Plant-Based Burger: One Man’s Mission to Make Meat Obsolete
*Nicole Walker, How to Cook a Planet
*Paul Greenberg, Heartland
*Bren Smith, The Least Deadly Catch: Ocean Farming in the Climate Change Era
*Abaki Beck, How One Tribe Is Fighting for Their Food Culture In the Face of Climate Change
Chapter 5. What is the Future of Food?
David Biello, Will Organic Food Fail to Feed the World?
Robert Paarlberg, Attention Whole Foods Shoppers
*Joon Yun, David Kessler, and Dan Glickman, We Need Better Answers on Nutrition
Richard Marosi, Hardship on Mexico’s Farms, a Bounty for U.S. Tables
Frances Moore Lappé, Biotechnology Isn’t the Key to Feeding the World
*Bob Quinn and Liz Carlisle, Recycling Energy
*Selina Wang, The Future of Farming is Looking Up
*Sentence Guides for Academic Writers
Index of Authors and Titles
Product Updates
16 new reading selections provide more perspectives, topics, and disciplines, for even more flexibility in structuring your course. For example,
- Taffy Brodesser-Akner, in "Why Ive Never Learned How to Cook," touches on the gender expectations tied up in cooking and food.
- Paul Greenberg, in "Heartland" writes about the connection between American agriculture, seafood, and our health.
- Abaki Beck, in "How One Tribe Is Fighting for Their Food Culture in The Face of Climate Change" draws attention to the intersection between climate change, culture, and privilege.
A new chapter on food and the climate crisis. Based on feedback from instructors, Food Matters now features a new chapter on the climate crisis, "How Does Our Food System Contribute to the Climate Crisis?" Chapter 4 asks students to consider the complex relationship between how our food choices and food production both contribute to and will be affected by climate change. Essays include a look at underwater regenerative farming pioneered by Bren Smith, Rowan Jacobsen’s deep dive into plant-based meat, Alejandra Borunda’s investigation about plastic food packaging, and more.
An appendix, "Sentence Guides for Academic Writers." This section helps with an essential skill: working with and responding to others’ ideas. A practical module helps students to develop an academic writing voice by giving them sentence guides, or templates, to follow in a variety of composing situations.
A brief and versatile reader about food at an affordable price
Food Matters explores questions about the seemingly simple concept of food: What is the purpose of food: sustenance, pleasure, health? What political, social, and cultural forces affect our food choices? What does it mean to eat ethically? How does our food system contribute to the climate crisis, and how can we make changes in our eating habits and in food production to protect the planet? What problems and possibilities will influence what the future of food? Readings by a range of essayists, scientists, journalists, farmers, activists, and ordinary citizens take up these questions and more. Questions and assignments for each selection provide a range of activities for students.
The Bedford Spotlight Reader Series is an exciting line of single-theme readers, each reflecting Bedford’s trademark care and quality. An editorial board of a dozen compositionists at schools with courses focusing on specific themes assists in the development of the series. Each reader collects thoughtfully chosen selections sufficient for an entire writing course—about 35 pieces—to allow instructors to provide carefully developed, high-quality instruction at an affordable price. Bedford Spotlight Readers are designed to help students from all majors make sustained inquiries from multiple perspectives, opening up topics such as gender, happiness, intelligence, language, music, science and technology, subcultures, and sustainability to critical analysis. The readers are flexibly arranged in thematic chapters, with each chapter focusing in depth on a different facet of the central topic. Instructor support at macmillanlearning.com includes sample syllabi and additional teaching resources.
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Sample Syllabus for Food Matters 3e - 10 weeks
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Transition Guide for Food Matters 2e to 3e
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Food Matters
Food Matters explores questions about the seemingly simple concept of food: What is the purpose of food: sustenance, pleasure, health? What political, social, and cultural forces affect our food choices? What does it mean to eat ethically? How does our food system contribute to the climate crisis, and how can we make changes in our eating habits and in food production to protect the planet? What problems and possibilities will influence what the future of food? Readings by a range of essayists, scientists, journalists, farmers, activists, and ordinary citizens take up these questions and more. Questions and assignments for each selection provide a range of activities for students.
The Bedford Spotlight Reader Series is an exciting line of single-theme readers, each reflecting Bedford’s trademark care and quality. An editorial board of a dozen compositionists at schools with courses focusing on specific themes assists in the development of the series. Each reader collects thoughtfully chosen selections sufficient for an entire writing course—about 35 pieces—to allow instructors to provide carefully developed, high-quality instruction at an affordable price. Bedford Spotlight Readers are designed to help students from all majors make sustained inquiries from multiple perspectives, opening up topics such as gender, happiness, intelligence, language, music, science and technology, subcultures, and sustainability to critical analysis. The readers are flexibly arranged in thematic chapters, with each chapter focusing in depth on a different facet of the central topic. Instructor support at macmillanlearning.com includes sample syllabi and additional teaching resources.
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