LEADER 00000cim a2200589Ki 4500 
001    ocn948747942 
003    OCoLC 
005    20160525092329.0 
006    m     o  h         
007    sz zunnnnnuneu 
007    cr nnannnunuuu 
008    160505s2016    nyunnnn o      z  n eng d 
020    9780062471024|qelectronic audio bk. 
020    0062471023|qelectronic audio bk. 
035    (OCoLC)948747942 
037    C8C4A836-4859-42C6-8351-BAD96B425549|bOverDrive, Inc.
040    TEFOD|beng|erda|epn|cTEFOD|dOCLCO|dTEFOD|dBKL|dUtOrBLW 
043    n-us--- 
049    BKLA 
082 04 394.1/20973|223 
099    eAUDIO 
100 1  Egan, Sophie,|eauthor. 
245 10 Devoured :|bfrom chicken wings to kale smoothies : how 
       what we eat defines who we are /|cSophie Egan. 
250    Unabridged. 
264  1 [New York] :|bHarperAudio,|c2016. 
300    1 online resource (1 sound file (12 hr., 27 min., 06 
       sec.)) :|bdigital 
306    122706 
336    spoken word|bspw|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
344    digital 
347    audio file|2rda 
511 0  Read by Ann Richardson. 
520    A provocative look at how and what Americans eat and why--
       a flavorful blend of The Omnivore's Dilemma, Salt Sugar 
       Fat, and Freakonomics that reveals how the way we live 
       shapes the way we eat.Food writer and Culinary Institute 
       of America director Sophie Egan takes readers on an eye-
       opening journey through the American food psyche, 
       examining the connections between the values that define 
       our national character--work, freedom, and progress--and 
       our eating habits, the good and the bad. Egan explores why
       these values make for such an unstable, and often 
       unhealthy, food culture and, paradoxically, why they also 
       make America's cuisine so great.Egan raises a host of 
       intriguing questions: Why does McDonald's have 107 items 
       on its menu? Why are breakfast sandwiches, protein bars, 
       and gluten-free anything so popular? Will bland, soulless 
       meal replacements like Soylent revolutionize our 
       definition of a meal? The search for answers takes her 
       across the culinary landscape, from the prioritization of 
       convenience over health to the unintended consequences of 
       "perks" like free meals for employees; from the American 
       obsession with "having it our way" to the surge of 
       Starbucks, Chipotle, and other chains individualizing the 
       eating experience; from high culture--artisan and organic 
       and what exactly "natural" means--to low culture--the sale
       of 100 million Taco Bell Doritos Locos Tacos in ten weeks.
       She also looks at how America's cuisine--like the nation 
       itself--has been shaped by diverse influences from across 
       the globe.Devoured weaves together insights from the 
       fields of psychology, anthropology, food science, and 
       behavioral economics as well as myriad examples from daily
       life to create a powerful and unique look at food in 
588 0  Online resource; title from title details screen 
       (OverDrive, viewed May 13, 2016). 
650  0 Food habits|zUnited States. 
650  0 Food preferences|zUnited States. 
650  0 Diet|zUnited States. 
650  0 Consumer behavior|zUnited States. 
655  4 Downloadable audio books. 
655  7 Audiobooks.|2lcgft 
700 1  Richardson, Ann M.,|enarrator. 
710 2  OverDrive, Inc.,|edistributor. 
856 4  |3Excerpt|uhttp://excerpts.cdn.overdrive.com/FormatType-
856 4  |3Excerpt|uhttp://samples.overdrive.com/?crid=c8c4a836-
856 4  |3Image|uhttp://images.contentreserve.com/ImageType-100/
856 40 |uhttp://digitalbooks.brooklynpubliclibrary.org/
       |zAn electronic audiobook accessible online 
948    MARS 
994    C0|bBKL 
Location CALL # Status Message
 Electronic Resource  eAUDIO    ONLINE  (ONLINE)