THE NEW FOOD BOOK by Melvin & Gilda Berger


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The Bergers' coverage of proteins, carbohydrates, and fats is admirably clear, and more extensive than that in Hettie Jones' How to Eat Your ABC's (1976), which concentrates on vitamins; but on the whole the level and direction of nutritional advice is comparable. (Both books include useful tips, but no systematic plans, for vegetarian diets.) The Bergers then go on to other food-related matters, but their treatment of world hunger is characteristically bland, and their discussion of the Green Revolution, food shopping, additives, and food production is naive and complacent compared to Sara Gilbert's report on the industry in You Are What You Eat (1977). In place of Gilbert's genuine independent investigation, the Bergers riddle their text with simple ""experiments""--e.g., check for the presence of starch in different foods or observe its breakdown in cooked potato slices--which function more as a nuisance than anything else. Supplementary.

Pub Date: April 12th, 1978
Publisher: T. Y. Crowell