Booklist Review • February 2012
McMillan takes us undercover inside three food-industry segments—farm, grocery store, and restaurant…
Reviews
big ups: @PublishersWkly highlights AWE as a top social science text for spring 2012!
I’m delighted to say that book industry bible Publisher’s Weekly highlights The American Way of Eating in this week’s “Spring Offerings” issue, where editors culled from more than 11,000 titles to select the most interesting ones on offer — and AWE is one of them! It’s filed under PW’s Top Ten Picks in the social … Read more
Spring 2012 Announcements: Social Science: It’s All Local
Publishers Weekly • Jan. 20, 2012
As the 2012 presidential campaign shifts into high gear and talk of American values hits a fever pitch, this spring’s social science books offer a deeper dive for those not satisfied with the one-liners and sound bites offered on the campaign trail.
Where to buy good food
The Detroit News • Dec. 30, 2011
Author Tracie McMillan walks through Honey Bee/La Colmena Market on Friday, Dec. 30, 2011, selecting garlic on Detroit’s southwest side. Metro Detroit and Michigan are prominently featured in her forthcoming book, “The American Way of Eating,” which examines growing challenges many Americans face to eat healthy.
PW Review: The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields, and the Dinner Table
Publishers Weekly • Nov. 28, 2011
Hailing from a middle-class rural Michigan background in which Tuna Helper and iceberg-lettuce salads were the usual dinner fare and later schooled at NYU, journalist McMillan (City Limits magazine) resolved to learn firsthand how the food America eats (mostly packaged and processed) is grown, distributed, and bought. Why does good, fresh food have to cost more and be harder to find than fast food?
Kirkus Review
Kirkus • Nov. 15, 2011
During the course of a year, former City Limits managing editor McMillan examined the process by which food goes from the field to the table.Whether picking bunches of table grapes, sorting peaches or cutting garlic, the author discovered firsthand the rigors of farm labor working alongside Mexicans and other migrant workers struggling to survive on paltry wages.
