supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day?/PP style=MARGIN: 0in 0in 0pt /PP style=MARGIN: 0in 0in 0ptAnn Vileisis’s answer is a sensory-rich journey through the history of making dinner.IKitchen Literacy/Itakes us from an eighteenth-century garden to today’s sleek supermarket aisles, and eventually to farmer’s markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don’t know could hurt us./PP style=MARGIN: 0in 0in 0pt /PP style=MARGIN: 0in 0in 0ptAs the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods’ origins to instead relying on advertisers’ claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms./PP style=MARGIN: 0in 0in 0pt /PP style=MARGIN: 0in 0in 0ptThough the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained,IKitchen Literacy/Ipromises to make us think differently@R¼ÌÌÌÌÍÿ¾Û€  (less)