Fast Food Nation: What the All-American Meal is Doing to the World by Eric Schlosser

Houghton Mifflin, 2001. Paperback. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Houghton Mifflin, 2001. Paperback. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Houghton Mifflin, 2001. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Penguin Books, Limited. Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.

Houghton Mifflin. Used - Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Paperback. Acceptable.

Penguin Books, Limited. Used - Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Penguin Books, Limited. Used - Good. Ships from the UK. Used book that is in clean, average condition without any missing pages.

Allen Lane, 2001. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,500grams, ISBN:9780713996029

London, United Kingdom: Allen Lane. Very Good. 2001. 1st UK Paperback Edition. Soft Cover. 8vo - over 7¾" - 9¾" tall 0713996021 Trade Paperback This myth-shattering book tells the story of America and the world's infatuation with fast food, from its origins in 1950s souther California to the global triumph of a handful of burger and fried chicken chanins.In a meticulously researched and powerfully argued account, the author visits the labs where scientist re-create the smell and taste of everything - from cooked meat to fresh strawberries; talks to the workers at abattoirs with some of the worst asafety records in the world; explains where the meat comes from and just why the fried taste so good; and looks at the way the fast food industry is transforming not only our diet but our landscape, economy, workforce and culture. 356 pp. Illustrated. .