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Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat Audible Audiobook – Unabridged
You probably don't realize that your supermarket is filled with foods that have a military origin: canned goods, packaged deli meats, TV dinners, cling wrap, energy bars…the list is almost endless. In fact, there's a watered-down combat ration lurking in practically every bag, box, can, bottle, jar, and carton Americans buy. Anastacia Marx de Salcedo shows how the Department of Defense Combat Feeding Directorate plans, funds, and spreads the food science that enables it to produce cheap, imperishable rations. It works with an immense network of university, government, and industry collaborators such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson and Unilever. It's a good deal for both sides: the conglomerates get exclusive patents or a headstart on the next breakthrough technology; the Army ensures that it has commercial suppliers if it ever needs to manufacture millions of rations. And for us consumers, who eat this food originally designed for soldiers on the battlefield? We're the guinea pigs in a giant public health experiment, one in which science and technology, at the beck of the military, have taken over our kitchens.
- Listening Length9 hours and 11 minutes
- Audible release dateAugust 4, 2015
- LanguageEnglish
- ASINB012AUMOUQ
- VersionUnabridged
- Program TypeAudiobook
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Product details
Listening Length | 9 hours and 11 minutes |
---|---|
Author | Anastacia Marx de Salcedo |
Narrator | C.S.E Cooney |
Audible.com Release Date | August 04, 2015 |
Publisher | Tantor Audio |
Program Type | Audiobook |
Version | Unabridged |
Language | English |
ASIN | B012AUMOUQ |
Best Sellers Rank | #332,423 in Audible Books & Originals (See Top 100 in Audible Books & Originals) #177 in Military Science #248 in History of Computers & Technology #312 in Agricultural & Food Sciences |
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Top reviews from the United States
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Here’s the premise: The armed forces need food. After a fascinating historical romp through feeding soldiers throughout history, we learn that there’s a massive military-nutritional complex. America’s soldiers need to eat, but food doesn’t travel well. So the nation’s food labs (and the Army’s own, in Natick, Massachusetts) gear up to find ways to prepare and package food that can get to the soldiers in massive quantities without tasting too horrible.
There's fun prose in here that reminded me of Michael Pollan. Here's a sample:
Cheese purists the world over exalt their mummified milk. Their silken Goudas and savory Emmentalers. Their fetid fetas and squeaky queso frescos. Their moldy Roqueforts and runny Camemberts. These disks of rotted dairy are the pinnacle of thousands of years of experimentation that began when a herdsman carrying a ruminant’s stomach brimming with milk found that by journey’s end, he had a bag full of curds and whey.
There's a lot of cool trivia in here, like how we all ended up eating "nutrition bars" instead of actual nutrition, and why bread never really gets stale any more. Blame the scientists who feed the US Armed Forces. They were just doing their jobs, but the food industry follows their lead and we all end up eating "meals ready-to-eat."
My full review is on my site bernoff.com
I absolutely recommend this book for people with a proper background. Those with out the background, will definitely need to put some effort. I believe that that effort will be well rewarded.
Top reviews from other countries
not recommended at all