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Published February 25, 2012, 11:30 PM

Book Review: A witness to where food gets its start

Readers curious about food have been able to deepen their knowledge exponentially over the last decade. They know how bad fast food is (thanks to Eric Schlosser), understand the complexities of food production (thanks to Michael Pollan), and know how hard it is to work in a kitchen (thanks to Bill Bryson).

By: Carolyn Kellogg, Los Angeles Times , INFORUM

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