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.
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About the Author
Table of Contents
Introduction: The American Food Psyche 1
Chapter 1 The Muddle of the Modern Meal 21
Chapter 2 Food at Work 48
Chapter 3 Having It Our Way 78
Chapter 4 Selling Absence 106
Chapter 5 Secular Church 135
Chapter 6 Diet Evangelism 163
Chapter 7 The Democratization of Wine 190
Chapter 8 The Age of Stunt Foods 220
Chapter 9 Cheesepocalypse 249
Chapter 10 The Story of Spaghetti 280
Chapter 11 What to Make of All This 310
Source Notes 335