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The Real Food Revival: Aisle by Aisle, Morsel by Morsel Paperback – Jun 16 2005

5.0 out of 5 stars 1 customer review

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Harry Potter and the Cursed Child
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Product Details

  • Paperback: 304 pages
  • Publisher: TarcherPerigee (June 16 2005)
  • Language: English
  • ISBN-10: 1585424218
  • ISBN-13: 978-1585424214
  • Product Dimensions: 15.2 x 2.1 x 22.9 cm
  • Shipping Weight: 386 g
  • Average Customer Review: 5.0 out of 5 stars 1 customer review
  • Amazon Bestsellers Rank: #2,374,767 in Books (See Top 100 in Books)
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Product Description

From Publishers Weekly

Starred Review. We long for days gone by, when farmers were plentiful and prosperous, produce was free of chemicals and cows weren't mad. What can we do to return to safer, more flavorful and natural food? Vinton and Espuelas answer that question via this information-packed, well-written volume. The authors aren't dietitians, but they are excellent researchers and top-notch storytellers who love delicious food and believe it should not come at a cost to our health and to farmers' livelihood. They track the effects post-WWII industrialization has had on our food chain (sick animals, damaged land and oceans) and the unreal food that results. And they exhort us to consider that our food-shopping choices can transform not only our meals, but our landscape, society and culture, too. Profiles of independent farmers, bakers and cheese makers are inspiring (and include contact information). Grocery store aisle-by-aisle primers on food-centric terms and labels explain, for instance, the difference between "artesian well water," "mineral water" and "spring water," or the reasons why "corn-fed beef" isn't as wholesome as it sounds. This book gives readers tools for change, offering hope for a future rife with sustainable and flavorful food.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Americans have become so used to shopping for food at supermarkets and giant discount warehouses that they have utterly lost the connection between food producers and those who eat what they produce. The authors of this treatise advocate for consumers to become aware of the food they eat, where it comes from, and how it's processed before it reaches their tables. They caution against consumer acceptance of genetically modified products. They suggest that wise consumers seek out local dairy producers and that they cultivate productive relationships with purveyors of meats and seafood. Taking this a step further, Vinton and Espuelas outline how consumers can effect positive change through co-ops and buying clubs. Interspersed among these prescriptions are profiles of farms and food suppliers involved in the promotion of sustainable agriculture and animal husbandry. An inventory of relevant books and a list of online resources help readers put in practice the book's food selection principles. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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By Tami Brady HALL OF FAMETOP 50 REVIEWER on Oct. 8 2007
Format: Paperback
In recent years, our society has become more and more obsessed about food. Many people consciously count calories, limit fat intake, and cut carbohydrates hoping to become healthy. At the same time, however, our food has never before contained so many additives or had so many chemical and other unnatural processes occur before the product ever reaches the supermarket. Such things not only reduce the nutritional value and tastiness of our food but may even be detrimental to our health.

The authors propose a real food revival to counter these costly effects. This revival takes the form of understanding the processes that our food undergoes to get to us and determining the freshest, least processed food products on the market. At first, this task seems almost impossible given that many of us have very little time to research, seek out, and then prepare these products. However, this book sets out in an easy to understand way, various practices that reduce food nutrition and taste starting from the raising of animals and the growing of crops through the antibodies given to these animals and the pesticides used on these plants to the chemicals and freezing processes that keep foods looking flawless during transportation and storage. The authors then explain ways that consumers can reduce costs and increase potential nutritional value of the food they buy. The simplest of these plans is to buy local foods in season, limiting the amount of chemicals that are needed to keep the product looking perfect during long periods of transportation.
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Most Helpful Customer Reviews on (beta) HASH(0x9ebdccb4) out of 5 stars 10 reviews
24 of 24 people found the following review helpful
HASH(0x9dd1d840) out of 5 stars This is one is a keeper! Aug. 13 2005
By Kindle Customer - Published on
Format: Paperback
I thought I was a well informed consumer, but this book filled me with even more knowledge and understanding of all of the decieving food lingo out there. It busted some major foody myths as well. Such as, "free range" and "antibiotic and hormone free chicken"! What GMO's truly are and what their future ramifications might be. Fascinating and shocking revelations on Food additives, surplus crops, and a breakdown of confusing FDA babble on prepackage/prepared items. Do have a pen and paper beside you as well. The author provides you with internet locations of all the wonderful sustainable products she details. Products like grass fed beef, cheeses, heritage breeds, and organic produce can all be sourced from this book. The Real Food Revival explains how the food industry conglomerates took a wrong turn about 50 years ago and what some farmers are doing, and really what we as the consumers need to be aware of to reclaim what we deserve! Truly delicious and sustainable real food. As someone who believes that "You are what you eat" I am so grateful for the information I found in this book. I feel empowered when I shop now. I am much more well versed on the tricky jargon of food labels. I highly recommend this book!
19 of 19 people found the following review helpful
HASH(0x9dd1d894) out of 5 stars Eye Opening, Inspiring and Practical June 27 2005
By Wallis NY - Published on
Format: Paperback
This book opened my eyes -- I love great food and I want to be a good citizen, but I always thought "eating right" meant eating "wholesome" but tasteless food. The authors have researched the (sorry) state of our food chain, what we as consumers can do about it, and in the end, offer a hopeful and practical approach to eating well and doing right by our planet. I can't help but think that they love luscious eating as much as I do. What really surprised and inspired me was the idea that by changing my behavior just a little bit, I could have a significant impact on the environment, farmers, and animals, while significantly increasing my access and enjoyment of great food. Whereas books about "good" food tend to be impractical paeans to an idealized world that no one can live up to, The Real Food Revival seems like a sensible road map to great eating and responsible living. Good choice for both foodies and crunchy granola types.
15 of 15 people found the following review helpful
HASH(0x9dd1dccc) out of 5 stars An excellent resource April 27 2006
By Carina - Published on
Format: Paperback Verified Purchase
Whether you're like me and you were outraged by "Fast Food Nation" and "The Future of Food," or like the author of this book, you simply miss the taste of your grandmother's home-grown peaches, this book is an excellent resource on how to eat Real Food. By Real Food, the writers mean food that is not genetically modified, grown with harmful chemicals, or overly processed. The writers take you through the grocery store, aisle by aisle, explaining exactly what terms such as "free-range," "antibiotic-free," "USDA inspected," and "natural" really mean. It is eye-opening as well as interesting. One thing I particularly like about this book is that the writers do not insist that you must be vegetarian or vegan. They include plenty of information on buying meat, dairy, and eggs that are healthy and sustainable.
10 of 10 people found the following review helpful
HASH(0x9dd1dcb4) out of 5 stars Informative Resourse on How Our Food is Processed July 5 2005
By Eric J. Mathre - Published on
Format: Paperback
Speaking of eating... I INHALED this book this past week. I LOVED it. I wholey appreciated the accessibility of the tone - not preachy or judgemental - but simply spelling out the truths in a down-to-earth manner. It is an engrossing and informative book! I have a new outlook on the way food is manufactured and processed in our country. I particularly liked the meat section. I've been telling everyone in my family about the dime under the so-called free range chickens. I've always heard about all the steroid and antibiotics in our meats, but I never really understood how they got in the animals. Now I know CORN is the culprit! And now I'll never look at HFCS the same way again! After reading this book, I've committed myself to going to the farmers market more, drinking less soda, and I'm even considering joining a co-op. I hope this book affects many people.
11 of 12 people found the following review helpful
HASH(0x9dd2018c) out of 5 stars I LOVE THIS BOOK! July 30 2006
By Peggy - Published on
Format: Paperback Verified Purchase
I was so impressed that I bought 6 additional copies to give to close friends. It's not preachy or radical, just wholesome information. Like the other reviewers, I was appalled of what I learned about food and livestock production, it's impact on the environment thus our economy. I particularly laud the German, French, and Japanese governments for the food production actions they are taking to protect their people. The EU is also instituting humane legislation for chickens that has a deadline of 2012. I consider the current pertinent laws a blatant selling out of the American peoples' health by the USDA and FDA (not from content from this book, but other books and web searches) through lobbying antics by mega international food and chemical producers (most started here and then went international). I also quit Splenda (as a RN I had been one of its strongest proponents to diabetics and overweight persons) and went back to sugar (now organic) and will soon try stevia. I think each of us has a responsibility to make our consumer demands for healthy products well known by no longer purchasing unhealthy food products and notifying our local, state and federal government officials of the same, including the USDA and FDA. Unfortunately money or political votes seem to be the only way to get a message through nowadays. As an aside, Monsanto and the US government own a shared patent on technology that renders a plant's seeds sterile so they cannot be saved for future plantings. Sounds like a bad science fiction movie or a take off from Logan's Run (1976) or a more accurate Soylent Green (1973), but it's really true. In the latter movie, when Charlton Heston says the freeze dried company developed its technolgy for soylent green in Norfolk,VA, I about flipped out that 1973 Hollywood even knew my hometown existed.