may be no greater source of anxiety for Americans today than the
question of what to eat and drink. Are eggs the perfect protein, or are
they cholesterol bombs? Is red wine good for my heart or bad for
my liver? Will pesticides, additives, and processed foods kill
some very rare and very welcome advice is food historian Harvey
Levenstein: Stop worrying!
In Fear of Food,
Levenstein offers a much-needed voice of reason; he
expertly questions these stories of constantly changing advice to
reveal that there are no hard-and-fast facts when it comes to eating.
With this book, he hopes to free us from the fears that cloud so many
of our food choices and allow us to finally rediscover the joys of
eating something just because it tastes good.
Fear of Food
A History of Why We Worry about What We Eat
by Harvey A. Levenstein
University of Chicago Press,