First Published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.
Ann Cooper is Executive Chef of The Ross School and was previously Executive Chef of The Putney Inn for the past nine years. She is also the Executive Chef of The Telluride Film Festival and an Industry Services consultant for The Culinary Institute of America.
"Bitter Harvest is a passionate, engaging text that exhibits years of research and fact-gathering." -- Gastronomica, Fall 2001
"Part exposé, part consumer guidebook, this carefully researched and readable work highlights the connections between the food we eat and the conditions of its production. In doing so, it offers practical advice on how the average shopper can contribute toward both a healthier food supply and a more sustainable environment." -- E (Westport), Allentown Call, James E. McWilliams
"Recommended for public and academic libraries." -- Library Journal
"To counter these environmentally damaging trends, Cooper shows how farmers, cooks, and concerned-citizen groups are striving to grow and market food that is sustainable, safe, and healthy. An appendix of resources offers the reader ways to learn moe about sustainable agriculture and environmentally sound practices. Recomended for public and academic libraries." -- Ilse Heidmann, San Marcos, TX
"Bitter Harvest offers some fascinating reading about the history of agriculture and the politics of food and power." -- The Oregonian
"Cooper. . . is a passionate advocate of small-scale, sustainable farming (which she defines as a method that returns to the earth as much as it consumes) and a sharp critic of agribusiness (large-scale industrial farming). . . Her vision of the future is one where sustainable farming would adopt the best of emerging technologies and strictly control the introduction of potentially harmful practices." -- --Kirkus Reviews, 15 June 2000
"A concerned chef puts the food supply under scrutiny and comes up with some bad news about what's wrong with teh way we're growing our food and eating it too...Cooper, formerly executive chef at the Putney Inn in Vermont and currently a consultant for the Culinary Institute of America, is a passionate advocate of small-scale, sustainable farming(which she defines as a method that returns to the earth as much as it consumes) and a sharp critic of agribusiness (large-scale industrial farming)...Her vision of the future is one where sustainable farming would adopt the best of emerging techinologies and strictly control the introduction of potentially harmful practices." -- Kirkus Reviews