Plants vs. Meats

February 1, 2016

Gr 6 Up-With information about new eating regimes and environmental and health concerns coming out each year, this is a timely, student-friendly primer on the historical, nutritional, and ethical impacts of what and how humans eat. Discussing popular diets, from paleo to locavore, as well as the history of the growth and consumption of food from prehistoric times to the present, this book presents facts from both sides of the vegetarian-omnivore debate, leaving readers to make their own food choices. Sections on the business of farming and the environmental impact of raising animals and crops are eye-opening, highlighting fascinating tidbits ("it takes 441 gallons of water to produce 1 pound of beef"). References to pop culture figures, such as Beyonce, who is a vegan, and a final chapter on recent food developments, including 3-D-printed food, add further appeal. The material is well organized and well labeled and supported by interesting and colorful images and sidebars. VERDICT This solid introduction to where food comes from and the consequences of its consumption and production is a worthy addition.-Marian McLeod, Convent of the Sacred Heart, Greenwich, CT

Copyright 2016 School Library Journal, LLC Used with permission.

January 1, 2016
The moral, healthful, and historical reasons we eat what we eat. Former vegetarian and food historian Hughes begins her expose by defining some "-isms," detailing what people who call themselves vegan or vegetarian or pescatarian (among others) eat. She touches on the historical factors that influence what we all eat and then examines some religious and philosophical restrictions on what some of us consume. A discussion of fad diets and the ingredients their proponents feel are harmful (gluten, fat, etc.) is followed by a look at the sources of food and the way this affects food availability and the environment. Finally she explores the future of food: insect protein, 3-D printing of food, and hydroponics, among others. Hughes is careful not to paint black-and-white pictures of any stance on food or make strident arguments for eating one type of food over another (though she does promote healthful food over junk food), though some of the people she quotes obviously have strong opinions. She instead urges readers to make informed decisions based on their personal ethics and healthful food information. To further help with this, she provides source notes for the quotes she cites, a glossary, a list of further reading, and website and film lists at the close. Good food for thought that won't leave readers feeling stuffed. (Nonfiction. 12-18)

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Starred review from February 15, 2016
Grades 7-12 *Starred Review* Hughes offers a compact but comprehensive guide to food production and consumption in the U.S., taking on its history, as well as ethical and health concerns, in the interest of fostering conscientious eating. While the title implies a focus on vegetarianism, the scope is far broader. Hughes lays out an array of dietary optionsvegetarian, vegan, flexitarian, omnivore, and so onrooting the discussion in personal choice. After establishing that people typically give up eating meat for heath or ethical reasons, she takes readers on a whirlwind tour of the major areas impacting the food we eat. First, she looks at the influence that religion, availability, and historical factors (especially war) have had on food consumption. Next up: fad diets. Hughes effectively exonerates maligned foods (fat, carbs, sugar, gluten), pointing to the drawbacks of excess, preservatives, and refined ingredients, while offering expert opinions and contrasting viewpoints in food debates. The following chapter examines food production, comparing industrial and smaller-scale farming practices. Animal welfare is addressed but not sensationalized, as are the pros and cons of monoculture, genetically engineered, and organic crops. Finally, she turns to ideas of sustainability and the future of farming, encouraging readers to be knowledgeable about their choices. Fact boxes and color illustrations further enhance this admirably balanced, bite-size primer on ethical eating.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)

July 1, 2016
This well-researched text discusses what our prehistoric and BCE ancestors ate; the science of nutrition and changing dietary recommendations (e.g., the late-twentieth-century "low-fat frenzy"); and the effects of corporate farming on the land, animals, and our health. The book, illustrated with stock photos, concludes with intriguing new trends, such as aquaponics and food-info apps. Reading list, websites. Bib., glos., ind.

(Copyright 2016 by The Horn Book, Incorporated, Boston. All rights reserved.)