by Jo Robinson
Little,
Brown and Company, 2013. 416 pgs. Nonfiction
This book is
not about dieting; nor is it a recipe book. The subject here is our fruits and vegetables:
why certain varieties have become dominant in the marketplace, the nutritional
consequences of industry and market influences, and how various varieties compare
with one another with respect to both taste and nutrition.
Before your
eyes glaze over (as mine often do in regard to this topic)—This surprisingly
engaging and interesting. Packed with great information presented in an easy
conversational style, this book is a great starting place for someone ready to improve
their eating habits.
SML
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