Describes the life and career of the French chef and television personality, from her wealthy childhood in California and married years in France to her successful cooking show in the United States

In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods. From reviews of the previous edition: "Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food."—Joan Jacobs Brumberg, The Nation "This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read!"—The Digest: A Review for the Interdisciplinary Study of Food "Now comes an examination of... the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America.... Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones."—Publishers Weekly "A challenging and sparkling book.... In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change."—Food and Foodways "Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply.... This is a thought-provoking and pioneering examination of recent events that are still very much part of the present."—Tufts University Diet and Nutrition Letter

Originally published: New York: A.A. Knopf: Distributed by Random House, Inc., 1994.

Includes a number of case studies in which local people began using local supply as their primary source of food, Halweil shows how consumers and producers can create short-chain food economies whether the locale is Norway, Egypt, Hawaii, Washington, Kenya, Brazil, Massachusetts, or even East Hampton.

This book is in great demand by baseball enthusiasts. Having been connected with every department of the game from player to magnate, Mr. Spalding has contributed a very important work to the game's history. As the invincible pitcher of the Boston Club, previous to the formation of the National League, his book of so many pages is an interesting record of events dating from the beginning of the great American pastime. It is not exactly a history of the game, but deals largely with incidents during the author's career, who was a player in the late 1860s and early 1870s, and helped organize the National League in 1876. One chapter, devoted to sundry topics, gives an account of the sale of the immortal "King Kelly," the original "$10,000 beauty," by Chicago to the Boston Club in the late 1880s. Other Chapters are devoted to the literature of the game, quoting several instances of the baseball paragrapher's art and also specimens of the distinct poetry of the pastime, of which "Casey at the Bat" is probably the most widely known. The Cincinnati Red Stockings Mr. Spalding gives credit as being the pioneer professional organization. It was not, however, until 1871 that professional baseball playing, as recognized today, was instituted. Mr. Spalding shows how cricket could not do for Americans. He says it is suitable for the British temperament, but not for the Yankee hustling spirit. He also tells how he worked into the game through a one-handed catch when a small boy. To lovers of baseball, whose name is legion, and whose number increases yearly, this book comprises in itself a whole library of useful information.

Provides a history of the evolution of food and food availability from prehistory to the present day, and covers agriculture, nutrition, retailing, and the culinary arts.