An uncritical rundown of food-related jobs, from food scientist or school-lunch director to assembly-line canner or lugger. (He's the guy who unloads trucks for meat packers.) Cavallaro skips over the lowly jobs and features some of the more interesting--two sisters run a catering operation from their family home; a would be accountant turned his grandmother's Italian restaurant into a New York Times four-star success--but she tends to present them all as items on a menu. Only health food store proprietors are questioned, in a chapter that generates more stereotypes than enlightenment. The book might have some check-list value to someone vaguely interested in a food career, but in terms of practical career tips, food information, or awareness of current food issues, this is no improvement over similarly inadequate existing titles.