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How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
Ann Vileisis
12 CPEU or CE hours
Course: $68
Includes book & CE exam Two part shipping.
Keeping your shipping free.
CE exam only: $58
"Download on demand" available
This publication is written by Ann Vileisis, author and historian, has won prestigious awards from the American Historical Association and the American Society for Environmental History. Vileisis examines how we have become disconnected from knowing the origins of our food (hint: it's not the supermarket!). The history of food and how its marketing has changed our attitudes, shopping, cooking is examines from the 1800s to contemporary times. With an emphasis on the mass production and industrialization of food, Vileisis examines its ecological impact, influence upon foodborne pathogens, and environmental pesticides.
More than simply stating the problem, Kitchen Literacy also examines solutions, such as the growing organic movement and the emergence of locovores, in the pursuit of healthier and better-tasting cuisine.
ISBN-13: 9781597261449
Format: Hardcover, 344 p
Publisher: Island Press
Pub date: 2007
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
4000 Wellness and public health
4010 Community intervention, monitoring, and evaluation
4040 Disease prevention
4050 Epidemiology
4110 Vegetarianism
7210 Sales, merchandising
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
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