By: Angie Haddock
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love.
This was a quirky book I found randomly on NetGalley. It was a short and fun read, with ten chapters covering:
How the history of food/agriculture is intertwined with human history, pie, cereal, corn, honey, vanilla/ice cream, celebrations surrounding food and drink, having too many choices, chili peppers, and how we fall prey to misconceptions about (or willful mislabeling of) the foods we eat.
Some of my favorites were the sweet chapters, like the ones on pie and ice cream. For example, did you know that ice cream’s popularity in the U.S. skyrocketed during prohibition? Apparently, we needed an alternative method of drowning our sorrows. And ice cream became a staple of soldiers’ diets during WWII – good for both fast calories and boosting morale.
The chapter on chili peppers was also entertaining, as it basically points out the craziness of doing things that hurt us. Various kinds of peppers were used in early agricultural days to keep animals out of the crops – by planting them around the perimeter, the would-be pests would encounter the hot peppers first, and turn the other way. And yet, we eat them on purpose. Are we just adrenaline junkies, or do we feel we have something to prove?
The last chapter is a bummer, though, as it gets into how much of our food is mislabeled, not as healthy as it claims, or doesn’t get inspected as much as it should. Specifically, vitamins and seafood are often not what they purport to be.
The book is so meticulously researched, though, that the footnotes take up HALF of the length. So, as I said earlier, it’s a quick romp to get through the ten chapters.
This book comes out today, August 31st. (The full title is “The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat,” but that seemed a little long for the header of this post.)