Devoured : from chicken wings to kale smoothies-- how what we eat defines who we are

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. A provocative look at how and what Americans eat and whya flavorful blend of The Omnivores 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 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 characterwork, freedom, and progressand 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 Americas cuisine so great. Egan raises a host of intriguing questions: Why does McDonalds have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soul-less 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; the American obsession with having it our way to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high cultureartisan and organic and what exactly natural meansto low culturethe sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how Americas cuisinelike the nation itselfhas been shaped by diverse influences from across the globe. Forked weaves together insights from the fields of psychology, anthropology, food science, and behavior economics as well as myriad examples from daily life to create a powerful and unique look at food in America. A Look At The Deeper Meaning Behind Our Food Choices: From The Prioritization Of Convenience Over Health To The Ways Food At Work Affects Our Happiness; From The American Obsession With Having It Our Way At Starbucks, Chipotle And Other Chains That Individualize The Eating Experience To The Fascinating Dynamic Between Highbrow Food Culture--artisan This And Small-batch That--and The Lowbrow, Such As Taco Bell's Sale Of 100 Million Doritos Locos Tacos In Just Ten Weeks. The Muddle Of The Modern Mean -- Food At Work -- Having It Our Way -- Selling Absence -- Secular Church -- Diet Evangelism -- The Democratization Of Wine -- The Age Of Stunt Foods -- Cheesepocalypse -- The Story Of Spaghetti -- What To Make Of All This. Sophie Egan. Includes Bibliographical References (pages 359-388) And Index. A look at the deeper meaning behind our food choices: from the prioritization of convenience over health to the ways food at work affects our happiness; from the American obsession with "having it our way" at Starbucks, Chipotle and other chains that individualize the eating experience to the fascinating dynamic between highbrow food culture -- artisan this and small-batch that -- and the lowbrow, such as Taco Bell's sale of 100 million Doritos Locos Tacos in just ten weeks