Look Inside Look Inside Food Matters by Holly Bauer - Third Edition, 2021 from Macmillan Student Store
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Food Matters

A Bedford Spotlight ReaderThird Edition ©2021 Holly Bauer

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 clima...

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ISBN:9781319304256

ISBN:9781319244590

ISBN:9781319521981

Look Inside Look Inside Food Matters by Holly Bauer - Third Edition, 2021 from Macmillan Student Store

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.

Features

Bedford care and quality in every volume. Each volume in the Bedford Spotlight Series is developed with attention to design, pedagogy, and compelling readings that work in the classroom.

Affordable, and an ideal package option. Each Spotlight Reader offers plenty of material for a composition course while keeping the price low. Package any Spotlight Reader with Critical Thinking, Reading, and Writing: A Bedford Spotlight Rhetoric, by Jeff Ousborne, for free, or combine a Spotlight Reader with a Bedford/St. Martin's rhetoric or handbook for a discount.

Multiple perspectives on food and its effects on individuals and society. In order to foster student engagement, five chapters, built around central questions on the subject of food, offer numerous entry points for inquiry and discussion. A mix of genres as well as accessible and challenging selections allows instructors to tailor their approach to each classroom. For instance,

  • Michael Pollan, in "Eat Food: Food Defined," defines what he thinks counts as "food."

  • Amanda Little, in "Stop the Rot" encourages individuals and corporations to limit food waste.

  • Joon Yun, David Kessler, and Dan Glickman in "We Need Better Answers on Nutrition" argue in favor of establishing a National Institute of Nutrition.

Thoughtful support for writers and instructors. A general introduction, chapter introductions, and headnotes provide context, and prompts and assignments offer suggestions for discussion, informal writing, research; ways to connect selections; and assignments for writing. Alternative tables of contents organized by discipline, theme, and rhetorical purpose suggest further ways to teach and make connections among selections.　 More support for teaching, including sample syllabi and suggestions for books and media to supplement the reading selections, is offered on macmillanlearning.com.

New to This Edition

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 I've 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.

“The issues and texts that Food Matters engages with are timely, relevant and relatable to students from many different backgrounds.”
--Jeff Gagnon, University of California, San Diego

“I am impressed with the depth and breadth of exploration of the food theme for first-year students.”
--Linda Rogers, University of Louisville

“Food Matters provides a diverse offering of perspectives on the issues of food, culture, and the environment suitable for in-class collaborations and writing assignments.”
--Elaine Folayan, Cypress College

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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 Omnivore's 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

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.

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Sample Syllabus for Food Matters 3e - 10 weeks

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Sample Syllabus for Food Matters 3e - 15 weeks

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Supplemental Resources for Teaching Food Matters 3e

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Tips for Teaching Food Matters Online

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Transition Guide for Food Matters 2e to 3e

Holly Bauer, Consistency and Shared Documents

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Holly Bauer, Food Matters

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