Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system.
Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action-encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.
Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system.
Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action-encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.
Introduction
BACKGROUND: SETTING THE TABLE
1. Our Food Supply: From Land and Sea to the Menu
2. Our Changing Climate
3. Climate Change: How It Is Fundamentally Altering the Menu
THE MENU
4. Beer, Wine, and Spirits: Raise Your Glass
5. Salads: Distinct, Diverse, Delicious
6. The Main Course
7. Grains, Starches, and Other Sides
8. Dessert and Coffee
SOLUTIONS: TACKLING CLIMATE CHANGE AND SAVING THE MENU
9. Farmers, Businesses, and Scientists: How They Are Helping
10. What We Can Do
Michael P. Hoffmann is Professor Emeritus at Cornell
University.
Carrie Koplinka-Loehr is a freelance writer with an MS in science
education from Cornell University.
Danielle L. Eiseman is a Visiting Lecturer in the Department of
Communication at Cornell University.
Our Changing Menu is a detailed, lively overview of how the world's
most popular eats arrive to the table under more and more
challenging conditions... The book's concise analysis of climate
science and its effects on water, soil, pests, pollinators, and
pathogens is engaging and accessible.
*Foreword Review*
Our Changing Menu is an excellent introduction to the science
behind our changing planet and the problems presented by climate
change. Where the book is most successful is the way it takes a
massive problem, and breaks it down into solutions that can lead to
meaningful action.
*Stone Pier Press*
This book is very well researched and easy to read. It is also
recommended for anyone wanting to expand their knowledge about
global food systems and how we can keep on enjoying the foods we
know and love in an uncertain time of global change.
*Green Teacher*
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