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Second Edition| ©2017 Holly Bauer
A brief and versatile reader about food at an affordable price
Food Matters, Second Edition, explores questions about the seemingly simple concept of food: What is the purpose of food: sustenance, pleasure, health? How does what we eat determine and reflect our identities? What political, social, and cultural forces affect our food choices? What does it mean to eat ethically? What is food, exactly, and how do advances in technology affect our definition of it? Readings by a range of essayists, scientists, linguists, journalists, farmers, artists, and ordinary citizens take up these questions and more. Questions and assignments for each selection provide a range of activities for students. This new edition of Food Matters features current readings that reflect the evolving conversation about food in our society.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 money, food, border crossings, music, humor, subcultures, happiness, monsters, sustainability, and gender 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. The website for the Spotlight Series offers comprehensive instructor support with sample syllabi and additional teaching resources.
- Michael Pollan , in "Eat Food: Food Defined," defines what he thinks counts as "food."
- David H. Freedman , in "How Junk Food Can End Obesity," wonders if "junk food" is really so harmful as he considers the relationship between the wholesome-food movement and the obesity epidemic.
- Margaret Mead , in "The Changing Significance of Food," encourages Americans to develop a "world conscience" and to think of the ways the ability to produce changes the ethical position of overconsumers.
New to This Edition13 new reading selections that include more disciplines and flexibility for teaching about food in your course. For example
- Daniel Jurafsky, in "Does This Name Make Me Look Fat?," demonstrates how the sound of words influences our food choices.
- Mary Roach , in "Liver and Opinions: Why We Eat What We Eat and Despise the Rest," offers a humorous history on the marketing of "delicacies" such as sweetmeats and entrails.
- Richard Marosi , in "Hardship on Mexico’s Farms, a Bounty for U.S. Tables," investigates the troubling working conditions for farm laborers in Mexico.
"Food Matters is more than just a collection of articles, recipes, or essays about food. This reader encourages students to ask essential questions—not just about the food they eat or buy–but about the cultural, political, economic, and environmental impact their choices make."
–Cecilia Kennedy, Clark State Community College
"I love this book! It's exactly what I've been looking for in terms of the kinds of food topics covered, the quality of the readings, and the thoughtful questions."
– Claudia Monpere McIsaac, Santa Clara University
"The readings in Food Matters are sufficiently complex to challenge students' ability to see the big picture–how arguments operate in the public discourse."
–Julie A. Sparks, San Jose State University
Second Edition| ©2017
Read online (or offline) with all the highlighting and notetaking tools you need to be successful in this course.
Second Edition| 2017
Table of ContentsIntroduction for StudentsChapter 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 *Rachel Laudan, The Birth of the Modern DietChapter 2. If You Are What You Eat, Who Are You?*Jean Anthelme Brillat-Savarin, The Physiology of TasteMasanobu Fukuoka, Living by Bread Alone Erica Strauss, Zombies vs. The Joy of Canning *Daniel Jurafsky, Does This Name Make Me Sound Fat?Lily Wong, Eating the Hyphen *Questlove, Something to Food About Brian Wansink and Collin R. Payne, The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes*Mary Roach, Liver and Opinions: Why We Eat What We Eat and Despise the RestChapter 3. How Do Social and Political Forces Affect Food Choices?United States Government, Nutritional Guidelines Dhruv Khullar, Why Shame Won’t Stop Obesity *David H. Freedman, How Junk Food Can End Obesity Donald L. Barlett and James B. Steele, Monsanto’s Harvest of Fear *Raj Patel, Stuffed and Starved Vandana Shiva, Soy Imperialism and the Destruction of Local Food Cultures *Troy Johnson, Farm to FableChapter 4. What Does It Mean to Eat Ethically?Margaret Mead, The Changing Significance of Food Peter Singer, Equality for Animals? Barbara Kingsolver, You Can’t Run Away on Harvest Day Bill McKibben, The Only Way to Have a Cow *Yuval Noah Harari, Industrial Farming Is One of the Worst Crimes in HistoryBlake Hurst, The Omnivore’s Delusion: Against the Agri-intellectuals *Eric Holt-Giménez, This Land Is Whose Land? Dispossession, Resistance and Reform in the United StatesChapter 5. What Is the Future of Food?David Biello, Will Organic Food Fail to Feed the World? Eliot Coleman, Real Food, Real Farming Robert Paarlberg, Attention Whole Foods Shoppers Natasha Bowens, Brightening Up the Dark Farming History of the Sunshine State *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*Jonathan Foley, Can We Feed the World and Sustain the Planet?*Robert Kunzig, Test-Tube Meat: Have Your Pig and Eat It Too
Second Edition| 2017
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Second Edition| 2017