What to Eat Now
The Indispensable Guide to Good Food, How to Find It, and Why It Matters
by Marion Nestle
A thoroughly revised classic, What to Eat Now is a field guide to food shopping in America, and a treatise on how to eat well and deliciously.
About This Book
What to Eat Now is a clear-eyed guide to the most important food questions today. How do we make informed dietary choices for ourselves, our families, and our communities? In the twenty years since Marion Nestle's groundbreaking What to Eat first came out, food has changed radically. Techno foods have emerged. Corporate organics have grown. The pandemic sparked a surge in food-delivery services. These shifts have altered how we think about eating. The typical American supermarket carries more than thirty thousand products. How do you choose? Misinformation and corporate misdirection play a crucial role in how shoppers think about food. In an aisle-by-aisle guide, Nestle takes us through the American supermarket. America's preeminent nutritionist and a founding figure in food studies, she establishes the basics of good nutrition, food safety, and sustainable eating. She gives readers a close-up look at the web of interests that food navigates before reaching your basket—from supermarket slotting policies to multinational corporations to lobbying groups. Above all, What to Eat Now is a defense of real food. It celebrates eating deliciously, mindfully, and responsibly.
About the Author
Marion Nestle
Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University. She chaired the department from 1988 to 2003. She also holds appointments as Professor of Sociology at NYU and Visiting Professor of Nutritional Sciences at Cornell. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. She has held faculty positions at Brandeis University and the UCSF School of Medicine. From 1986 to 1988, she was senior nutrition policy advisor in the Department of Health and Human Services. She also served as managing editor of the 1988 Surgeon General's Report on Nutrition and Health.