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Grub (Why We Eat, Why It Matters, and the Seven Forces That Shape Our Food)
List Price:
$29.95
| Expected release date is Jul 14th 2026 |
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Product Details
Author:
Lee Cadesky
Format:
Hardcover
Pages:
264
Publisher:
Globe Pequot Publishing (July 14, 2026)
Imprint:
Prometheus
Release Date:
July 14, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9781493093359
ISBN-10:
1493093355
Weight:
18.4oz
Dimensions:
6" x 9" x 1.2"
File:
Eloquence-SimonSchuster_06022026_P10160227_onix30-20260602.xml
List Price:
$29.95
Pub Discount:
65
As low as:
$25.76
Publisher Identifier:
P-SS
Discount Code:
C
Folder:
Eloquence
Case Pack:
24
Overview
We eat multiple times a day, yet most of us have no idea what food actually is, where it comes from, or what forces will shape our meals in the future.
What is food? Why do we eat what we eat? And what kind of food will nourish us in the future? Grub: Why We Eat, Why it Matters, and the Seven Forces That Shape our Food is a deep dive into the cultural and scientific influences that shape our food, probing the past, present, and future of what, how, and why we eat. Told from an industry insider’s perspective, Grub explores the science, history, and technologies that have defined our relationship with food. With the lived experience building an insect protein start-up as a backdrop, this book dives deep into the real nature of food, thoughtfully examining what it really is and how food connects people and life on Earth. Grub unearths the roots of the modern food industry and the innovations that are changing how we’ll eat and understand food in the future.
What is food? Why do we eat what we eat? And what kind of food will nourish us in the future? Grub: Why We Eat, Why it Matters, and the Seven Forces That Shape our Food is a deep dive into the cultural and scientific influences that shape our food, probing the past, present, and future of what, how, and why we eat. Told from an industry insider’s perspective, Grub explores the science, history, and technologies that have defined our relationship with food. With the lived experience building an insect protein start-up as a backdrop, this book dives deep into the real nature of food, thoughtfully examining what it really is and how food connects people and life on Earth. Grub unearths the roots of the modern food industry and the innovations that are changing how we’ll eat and understand food in the future.
