The Gospel of Food: Why We Should Stop Worrying and Enjoy What We Eat by Barry Glassner

The Gospel of Food: Why We Should Stop Worrying and Enjoy What We Eat

byBarry Glassner

Kobo ebook | October 13, 2009

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For many Americans, eating is a religion. We worship at the temples of celebrity chefs. We raise our children to believe that certain foods are good and others are bad. We believe that if we eat the right foods, we will live longer, and if we eat in the right places, we will raise our social status. Yet what we believe to be true about food is, in fact, quite contradictory.

Part exposé, part social commentary, The Gospel of Food is a rallying cry to abandon the fads and fallacies in favor of calmer, more pleasurable eating. By interviewing chefs, food chemists, nutritionists, and restaurant critics about the way we eat, sociologist Barry Glassner helps us recognize the myths, half-truths, and guilt trips they promulgate, and liberates us for greater joy at the table.

Title:The Gospel of Food: Why We Should Stop Worrying and Enjoy What We EatFormat:Kobo ebookPublished:October 13, 2009Publisher:HarperCollins E-BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0061862460

ISBN - 13:9780061862465

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Rated 5 out of 5 by from wonderful glorious love of food If you loved Barry Glassner's Culture Of Fear, you'll love his take on food. This is not some snobby foodie but a clear look at how food shapes our lives and why we also should not fear food from haute cuisine to burgers. It's really one of the best books on explaining why this western obsession with what foods are good and bad for you is completely nuts. Mod-er-ation!
Date published: 2016-12-08
Rated 5 out of 5 by from another winner from Glassner Anything Barry Glassner tackles in book form is a winner. He cuts through the BS and gets to the meat and potatoes as well as the foie gras of any topic. Yes, stop fearing food and start enjoying it in all its forms. Just be informed about what is good for your health and taste buds. Not rocket science...actually it's food science.
Date published: 2016-11-26