Frequently Asked Questions
How many Wellness points do I get for reading a book? You get two (2) Wellness points for each book read.
Where can I get a copy of the books? Contact any Collin College Libraries for assistance.
Can I read more than one of those books on the approved list? Yes, you can read one or more than one of the books on the list.
How were the books selected? The books were selected based upon availability at Collin College Libraries and surrouding public libraries, best sellers list, feedback from librarians, and reviews. The titles were selected to encompass a variety of views on the "food for thought" theme and for intellectual stimulation.
If you have any questions about the books, please contact Lisa Huang (LHuang@collin.edu; 972.548.6734).
This isn't a diet book.
This is a book about plates. And the twisted conspiracy that is making our country fat.
FACT :: 95 percent of dieters regain the weight after five years.
FACT :: The average American dinner plate has grown from 9 inches in diameter to 12 inches since 1970.
FACT :: As a result, we’re now consuming more than 300 excess calories per day.
FACT :: Our bodies have kept pace growing with our plates.
White Bread teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies.
The Urban Food Revolution provides a recipe for community food security based on leading innovations across North America. The author draws on his political and business experience to show that we have all the necessary ingredients to ensure that local, fresh sustainable food is affordable and widely available.
An exposé on the production and consumption of food in America. During the course of a year, former City Limits managing editor McMillan examined the process by which food goes from the field to the table. Whether picking bunches of table grapes, sorting peaches or cutting garlic, the author discovered firsthand the rigors of farm labor working alongside Mexicans and other migrant workers struggling to survive on paltry wages. From the fields, she moved to the produce department of a Walmart, "the largest grocer in both the U.S. and the world." McMillan exposes some of the megastore's behind-the-scenes practices, which allow the company to offer significantly discount prices. One such practice is "crisping," a method of rehydrating wilted greens so they appear fresh and can be returned to the floor. While working in the prep area, McMillan reflects on "doing returns": "a perpetually growing stack of crates next to the food prep area crammed with rotting lettuce, moldy berries, slimy greens, expired bags of salad, and wrinkled mushrooms" all waiting to be tabulated as returns before going into a compost bin. McMillan also examines an Applebee's restaurant, demonstrating how food is cooked and served in one of the nation's largest restaurant chains. She discovers that much of the food comes prepackaged, frozen or dehydrated (no real surprise to anyone who has eaten at Applebee's) with the only real cooking being a few seconds in the microwave, where bits of plastic stick to the food and need to be wiped off before serving. Full of personal stories of the daily struggle to put food of any kind on the table in today's economy, McMillan's book will force readers to question their own methods of purchasing and preparing food. Attentive foodies may already know much of the information, but on the whole, McMillan provides an eye-opening account of the route much of American food takes from the field to the restaurant table.
Food Allergies thoroughly explains how to prevent exposure to a known allergen at home, at school, in restaurants, and elsewhere and what to do if exposure occurs, including how to handle an anaphylactic emergency. Dr. Sicherer also reviews food reactions that are not allergic (such as lactose intolerance), advises how to get adequate nutrition when you must avoid dietary staples, and discusses whether allergies ever go away (they do—and then sometimes they return).
Johns Hopkins University Press
Uncommon Grounds is the definitive history of coffee-from its discovery on an Ethiopian mountainside to the age of Starbucks and the coffee crisis of the twenty-first century. A sweeping epic, Uncommon Grounds uses coffee production, trade, and consumption as a window through which to view broad historical themes: the clash and blending of cultures, slavery, the rise of brand marketing, global inequities, fair trade, revolutions, health scares, environmental issues, and the rediscovery of quality.
Replete with a cast of eccentric characters-all of them suffused with a passion for the golden bean-Uncommon Grounds is nothing less than a coffee-flavored history of the world, the classic work on coffee culture, fully updated for our times.
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.