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Devoured: From Chicken Wings to Kale Smoothies — How What We Eat Defines Who We Are
(OverDrive MP3 Audiobook, OverDrive Listen)

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Published:
HarperAudio 2016
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Available from OverDrive
Description

A provocative look at how and what Americans eat and why—a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.

Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great.

Egan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of "perks" like free meals for employees; from the American obsession with "having it our way" to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly "natural" means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine—like the nation itself—has been shaped by diverse influences from across the globe.

Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.

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Format:
OverDrive MP3 Audiobook, OverDrive Listen
Edition:
Unabridged
Street Date:
05/03/2016
Language:
English
ISBN:
9780062471024
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Citations
APA Citation (style guide)

Sophie Egan. (2016). Devoured: From Chicken Wings to Kale Smoothies — How What We Eat Defines Who We Are. Unabridged HarperAudio.

Chicago / Turabian - Author Date Citation (style guide)

Sophie Egan. 2016. Devoured: From Chicken Wings to Kale Smoothies — How What We Eat Defines Who We Are. HarperAudio.

Chicago / Turabian - Humanities Citation (style guide)

Sophie Egan, Devoured: From Chicken Wings to Kale Smoothies — How What We Eat Defines Who We Are. HarperAudio, 2016.

MLA Citation (style guide)

Sophie Egan. Devoured: From Chicken Wings to Kale Smoothies — How What We Eat Defines Who We Are. Unabridged HarperAudio, 2016.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Jun 12, 2018 19:26:12
Date Updated:
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        Sophie Egan is the Director of Health and Sustainability Leadership and Editorial Director at The Culinary Institute of America. Based in San Francisco, Sophie is a contributor to The New York Times' Well blog, and has written about food and health for Time, The Wall Street Journal, The Washington Post, Bon Appétit, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from the University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University. In 2016, she was named one of the UC Global Food Initiative's 30 Under 30.

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title
Devoured
fullDescription

A provocative look at how and what Americans eat and why—a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.

Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great.

Egan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of "perks" like free meals for employees; from the American obsession with "having it our way" to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly "natural" means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine—like the nation itself—has been shaped by diverse influences from across the globe.

Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.

reviews
      • premium: True
      • source: AudioFile Magazine
      • content: Ann Richardson's persuasive narration sheds light on the paradoxes and perils of our nation's cultural food values. This illuminating audiobook examines how our lives drive how we eat and how the way we eat affects how we perceive our day. Richardson's smooth tones reflect the consumers' na•veté and fascination with food and what they choose to eat. These attitudes are ironic, given the debilitating effect that the typical American meal is actually having on them. Richardson's inflections convey surprise, excitement, and dismay at the descriptions of food-related phenomena such as brunch queues and Super Bowl snacks and how the nation's values of work, freedom, and progress not only shape our food culture but also hurt us by misdirecting our food mores. M.F. Winner of AudioFile Earphones Award © AudioFile 2016, Portland, Maine
      • premium: True
      • source: Publisher's Weekly
      • content:

        March 28, 2016
        Egan, a food writer and director of the Culinary Institute of America, has a front row seat on the machinations of the American food industry and Americans’ bizarre eating habits, and in this engrossing study she shows how the sturdy American values of work, freedom, and progress have negatively influenced the industrial food system. She explains that the quest for convenience has created a “muddle of the modern meal”; delves into the phenomenon of desktop dining, now the norm for 40% of American office workers; and chronicles the marketing of low-fat, natural, and gluten-free foods (the “selling of absence”), which may not always be the healthiest way to eat. A disturbing chapter on “stunt foods” illustrates how social media has contributed to such products as Burger King’s bacon sundae and what these freakish amalgamations say about Americans. And who would have ever imagined that fake food shortages (such as the rumor of insufficient avocados for Super Bowl parties), promoted by clickbait headlines, would become merely another path for generating revenue? The well-organized narrative combines insights from behavioral economics, food science, psychology, and Egan’s personal observations. Her book is well written, her tone is upbeat, and she offers sound solutions to the tangled problems she discusses, but this is not an appetizing picture of America.

      • premium: True
      • source: Library Journal
      • content:

        April 15, 2016

        This engaging tour of contemporary American foodways considers several notable developments in culinary culture, including the blurring of "meal" and "snack;" the ascendancy of individuation (an abundance of choices at Starbucks); the ritualization of brunch and the Super Bowl party; and the success of junky cobranded innovations such as the Doritos Locos Taco. In America, we breakfast on the go, in stages (a protein bar during the commute or between meetings), and we lunch in the company of our desktop computers. We also pay a premium for provisions with ingredients such as fat, sugar, salt removed--and then guilt free, eat more of it. Widespread inconsistencies in food behaviors point to common tensions: health/indulgence, sustainability/convenience, pleasure/expediency, and familiarity/novelty. There's perhaps more to regret than to celebrate here, but Egan, a director in the strategic initiatives group at the Culinary Institute of America, keeps the tone generally light. VERDICT Egan's work encourages readers to slow down, savor, cook, and enjoy participating in America's innovative, multiethnic food culture. Recommended for all interested eaters, whether they are more invested in their own diets or in the macrolevel impacts of our food choices.--Janet Ingraham Dwyer, State Lib. of Ohio, Columbus

        Copyright 2016 Library Journal, LLC Used with permission.

      • premium: True
      • source: Kirkus
      • content:

        March 15, 2016
        How American food habits have changed over time. In this entertaining investigation of the habits of American eaters, Egan, a director in the strategic initiatives group of the Culinary Institute of America, examines how eating habits have changed in the past 50-plus years. "At every step of my research," she writes, "this is what I have found: We don't put food first. We put three main values above all: work, freedom, and progress." Those three factors have pushed us to be a nation that now spends more time eating at our workstations than ever before and have prompted an explosion in the snack food industry, as the fine line between a snack and meal gets increasingly blurry. Because Americans spend so much time at work, there's little time or inclination to create a meal from scratch, which has aided the rise of pre-made meals that are easily reheated in the microwave. Fast-food restaurants now offer a plethora of dishes, while fast-casual restaurants put the emphasis on letting customers create their own meals from a variety of options. Low-fat, gluten-free, low-sugar, and other "diet" foods are all the rage as increasing numbers of Americans battle obesity and diabetes thanks to excessive food intake. The author analyzes a variety of topics, including the desire to drink more wine, eat more chicken wings, and binge on cheese. Egan studies the creation of "food holidays," as well, days that revolve as much around food as the actual event (think Super Bowl), and novelty foods that combine sugar, salt, fat, and other ingredients into fantastic creations sure to entice us--e.g., Papa John's Frito Chili Pizza. The author tells readers how and why these items have become part of America's food culture and speculates on where American food habits will take us in the future. An occasionally humorous, definitely informative look at what Americans eat for breakfast, lunch, dinner, and all those snack times in between and how our eating habits are changing who we are.

        COPYRIGHT(2016) Kirkus Reviews, ALL RIGHTS RESERVED.

popularity
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A provocative look at how and what Americans eat and why—a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.

Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great.

Egan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the...

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