Consumed Why Americans Hate, Love, and Fear

In this look at the uniquely American obsession with food, Michelle Stacey chronicles the psychological and cultural forces that have transformed oat bran and broccoli into magical totems, and steak, butter, and eggs into killers.

Stacey takes us on a revealing journey through the landscape of American food paranoia and suggests a new answer to our fears, one that takes into account our ancient and abiding love for eating.

Michelle Stacey is an award-winning journalist, author, and editor who has written for The New Yorker, The New York Times Magazine, Elle, Gourmet, Food & Wine, Prevention, Martha Stewart Living, and many more. Much of her work focuses on food and culture, diet and nutrition, health and wellness, and science. As a magazine editor, Stacey has worked on the staffs of Women's Health, Shape, Cosmopolitan, Mademoiselle, Savvy, and Outside. She is the author of four books: Consumed: Why Americans Love, Hate, and Fear Food (Simon & Schuster), The Fasting Girl: A True Victorian Medical Mystery (Tarcher/Putnam), as well as The Complete Guide to Keto (Centennial Books), Holiday Keto (Centennial Books), and Intermittent Fasting for Hungry People (Centennial Books).

Introduction: A Pinch of Anxiety, A Dash of Sin: Fin de Siecle Eating in America	p. 9
Seeds of Self-Denial: The Transformation of Food in the 1890s	p. 27
Foods from the Lab: Building the Illusion of Fat	p. 60
Inside the Hype Machine: The Life and Death of Oat Bran	p. 85
Eating Your Medicine: The Battle Over Superfoods	p. 103
Designer Foods: Making Breads with a Blueprint	p. 130
Fear of Fats: The American Diet on Trial	p. 151
Food Control: An Epidemic of Disordered Eating	p. 172
Public Eating: Serving the Food Phobes	p. 188
Conclusion: A New (And Old) Way of Eating: Rediscovering Pleasure	p. 206
Notes	p. 219
Index	p. 229
Table of Contents provided by Blackwell. All Rights Reserved.

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Consumed Why Americans Hate, Love, and Fear Food

Summary

Author Biography

Table of Contents

Supplemental Materials