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HOLLAND
COLLEGE • January 14, 2003
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COLLEGE
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| Donated
best-seller about food industry important to culinary students By Sean Kelly An Island food-safety expert donated three copies of a popular book to the Atlantic Tourism and Hospitality Institute’s resource room Dec. 18. Richard Davies was director of environmental health for P.E.I. for almost 30 years. He teaches a short course to students in the culinary institute. After reading Eric Schlosser’s book, Fast Food Nation, he says he realized its importance to students and staff at the ATHI/Culinary institute. “In terms of education, it gives a broad perspective of current food safety in North America,” said Davies. Rose MacDonald, resource room coordinator at the ATHI, flipped through pages of the red paperback. Every now and again, her eyes would widen as she skimmed through chapter titles. “What’s in the meat? Why do those fries taste so good?” she read. MacDonald said all students at the ATHI will have access to these new books. So will students at Holland College and the general public who can now use resources offered by the resource department. While Schlosser’s book is factual, Davies said it is by no means hard to read. “It’s one of those books that anybody can read, and once you get into it, well, I found I couldn’t leave it alone. It’s a very easy to read book,” he said. “It enlightens people about how food is grown. It talks about food health and occupation safety standards regarding the beef industry.” Davies said, however, the beef industry is only one of many food-related areas identified in the book. “It also talks about fast food - from its inception in California just after the Second World War, to current times. It talks about nutritional quality or lack thereof in some of the fast food we consume.” Davies added while students at the culinary institute may take culinary dining and enjoy excellent food, they should have respect and knowledge of today’s fast food industry. “The very fact that it’s a best-seller tells that Canadians, respective of where they’re from, are concerned with the food supply as well as the safety of the food supply and all the different facets of it,” said Davies. Davies noted the rising popularity in cook books. Growing concerns about bacterial contamination factors such as E. Coli and food cross-contamination factors have prompted North American consumers to learn more about safe food practices. “People want to know a little more about how to cook properly, especially regarding meat, and they want to eat healthy foods,” said Davies. Fast Food Nation began as an article in a 1996 issue of Rolling Stone Magazine. It received more mail concerning its controversial nature than any other article published in recent years. Davies said Fast Food Nation echoes another book wirtten about 100 years ago by Upton Sinclair. Sinclair’s Book, the Jungle, is referenced in Fast Food Nation. Laws were changed for the United States meat industry because of what was wirtten in the Jungle. Schlosser’s book is much the same, only it is modern. “He (Sinclair) was looking at the immigrant people working from a psychological point of view whereas this book looks at the meat industry from an occupational, health and safety point of view,” said Davies. Davies said Fast Food Nation was an overview of everything in today’s fast food and beef industry. “It gives a total picture, and I think that’s what I liked about it. It starts with a bit of a historic overview and then it tells of today’s modern practices of automation in plants and automation in farms. It’s really changed, the way food is grown, processed and of course presented in the fast food industry,” said Davies. He said, every one should be able to identify with Schlosser’s book. “I think everybody, with limited exception, has at one point or another, consumed fast food,” he said. Davies hopes students will pick up the book. He said they’d certainly expressed an interest through some of the classes he’d taught, and he said some of them have actually purchased it. “But for those who are a little short of cash can come and read it here,” said Davies. “It’s good Richard taps into these resources whereas it probably would have been passed over,” said MacDonald, “and it’s excellent that we can offer these books here.” For students who take Davies’ Serve-safe course, part of their core training touches directly upon what food safety is all about. While Fast Food Nation is not a part of their program, Davies said the topics are relevant to their studies. “It’s not so much a scary topic, but one which should make students aware,” said Davies. “...so students are well prepared when they go out into the food industry.” “This is just a little supplementary reading for them.”} |
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