Food Inc.

A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It

By Karl Weber (Editor); (Editor)
(PublicAffairs, Paperback, 9781586486945, 336pp.)

Publication Date: May 4, 2009

Other Editions of This Title: Paperback

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Description

A whole new kind of movie tie-in—the first in a series—goes behind the scenes and deeper into the issues and ideas raised by a provocative documentary on the contemporary way of eating




About the Author

Karl Weber is a writer and editor based in New York. He collaborated with Muhammad Yunus on his bestseller Creating a World Without Poverty, edited The Best of I. F. Stone, and, with Andrew W. Savitz, co-authored The Triple Bottom Line: How Today’s Best-Run Companies Are Achieving Economic, Social, and Environmental Success—And How You Can Too.




Praise For Food Inc.

David Denby, New Yorker
“Those of us who avoid junk food, with many sighs of relief and self-approval, may still be eating junk a good deal of the time. This enraging fact, which will not surprise anyone who has read such muckraking books as Eric Schlosser’s “Fast Food Nation” (2001) and Michael Pollan’s “The Omnivore’s Dilemma” (2006), is one of the discomforting meanings of the powerful new documentary “Food, Inc.,” an angry blast of disgust aimed at the American food industry.”

The American Conservative
“If you care about what you’re eating, you should see the new documentary Food Inc.”

Takepart.com
“Most of you have probably heard about Food, Inc., the movie, but did you also know there’s a companion book to the film? The book explores the challenges raised by the movie in fascinating depth through 13 essays, most of them written especially for this book, and many by experts featured in the film. Highlights include chapters by Michael Pollan (Omnivore’s Dilemma and In Defense of Food), Anna Lappe (Hope’s Edge and Grub), Eric Schlosser (Fast Food Nation and film co-producer), Robert Kenner (film director), and a chapter on asking the right questions from Sustainable Table! The book is so popular it’s already in its fourth printing.”

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