Starred Review Hughes offers a compact but comprehensive guide to food production and consumption in the U.S., taking on its history, as well as ethical and health concerns, in the interest of fostering conscientious eating. While the title implies a focus on vegetarianism, the scope is far broader. Hughes lays out an array of dietary options getarian, vegan, flexitarian, omnivore, and so on oting the discussion in personal choice. After establishing that people typically give up eating meat for heath or ethical reasons, she takes readers on a whirlwind tour of the major areas impacting the food we eat. First, she looks at the influence that religion, availability, and historical factors (especially war) have had on food consumption. Next up: fad diets. Hughes effectively exonerates maligned foods (fat, carbs, sugar, gluten), pointing to the drawbacks of excess, preservatives, and refined ingredients, while offering expert opinions and contrasting viewpoints in food debates. The following chapter examines food production, comparing industrial and smaller-scale farming practices. Animal welfare is addressed but not sensationalized, as are the pros and cons of monoculture, genetically engineered, and organic crops. Finally, she turns to ideas of sustainability and the future of farming, encouraging readers to be knowledgeable about their choices. Fact boxes and color illustrations further enhance this admirably balanced, bite-size primer on ethical eating.

Gr 6 Up-With information about new eating regimes and environmental and health concerns coming out each year, this is a timely, student-friendly primer on the historical, nutritional, and ethical impacts of what and how humans eat. Discussing popular diets, from paleo to locavore, as well as the history of the growth and consumption of food from prehistoric times to the present, this book presents facts from both sides of the vegetarian-omnivore debate, leaving readers to make their own food choices. Sections on the business of farming and the environmental impact of raising animals and crops are eye-opening, highlighting fascinating tidbits ("it takes 441 gallons of water to produce 1 pound of beef"). References to pop culture figures, such as Beyonce, who is a vegan, and a final chapter on recent food developments, including 3-D-printed food, add further appeal. The material is well organized and well labeled and supported by interesting and colorful images and sidebars. VERDICT This solid introduction to where food comes from and the consequences of its consumption and production is a worthy addition. Marian McLeod, Convent of the Sacred Heart, Greenwich, CT