The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat

I don't really understand the negative reviews of this book. It's clearly meticulously researched and well annotated. I'm confused by reviews that suggest what's in this book is in some way fabricated when it's clear the author is referencing dozens of primary sources, not to mention scholars employed by some of the most respected institutions in the world. I will concede that some subject matter isn't kid friendly but the author is giving a comprehensive survey of our dining habits and I appreciate that the more vulgar and grotesque elements of culinary history are included. If you're an adult who loves anthropology, food science, history and bizarre factoids then this book is 110% gonna bring you excitement and joy.

Interesting essays written with sound research and a wealth of factoids about apple pie, corn, fast food and other commonly eaten items. Its a fun read.

This is not a book to read when you are hungry although it may cause you to go even hungrier. Generally, we feel pretty safe when we eat our breakfast cereal, drink our coffee or tea, and try to decide what to have for dinner. After all, the FDA inspects everything, all the food has nutritional labeling, and food growers and packagers are inspected and regulated, aren’t they? Wellllll, don’t read this book if you truly believe that because, like children learning about Santa, the truth hurts.With a lot of humor (and a bit of frustration and bitterness), the author paints a truer picture of our food industry and how it grew from hunter gatherers deciding that left over mammoth from a not so fresh kill probably shouldn’t be dragged home to the cave to how not to buy “honey” that is corn syrup and yellow food coloring. Food from the market has never been safer, but, that may not mean a lot. Read and find how a fish known as “slimehead” is now “Orange roughy” , and why you should only eat oysters in a month whose name contains an “r”.

The book started out giving history of the evolution of corn which was interesting. It went on to detail a lot of other items with the theme that man kind has messed a lot with nature when it comes to food. Presents a somewhat negative look at just about everything from sugar in cereal to water injected into chicken to make it look better and weigh more. Learned things but a slow read.

This book delves into the "interesting" bits of food history. We all know that Kellog was crazy, but I was shocked at the new things that I learned of him in this book. And it wasn't just Kellog, the author seeks out and writes about everything risque, inappropriate, and eye-catching that he can.My only regret is that I accidentally purchased a soft cover, instead of a hard cover.

I bought this book for my 14 year old granddaughter. I read it first. Glad I did. Very interesting but very graphic. Not appropriate for a young teen age girl. Giving it to my son for Christmas instead. It reminded me of the show on the History channel Food that made America.

I’ve always been fascinated at what we humans eat and how we came to know how to prepare certain foods. And while Siegel may not have gotten that deep into the origin stories of many foods, he definitely presents a lighthearted look at certain dishes and why they may be popular (or unpopular). This book is thoroughly researched (as the 75 pages of notes at the end will attest) but it’s not bogged down with unnecessary facts.If you’re a foodie, or just have interest in what you put in your mouth, I recommend this book.

Highly suggest there are tons of great recipes in here