Just Food: How Locavores are Endangering the Future of Food and How We Can Truly Eat Responsibly (2009), American Pests: The Losing War on Insects from Colonial Times to DDT (2008)
James E. McWilliams (born 28 November 1968) is professor of history at Texas State University. He specializes in American history, of the colonial and early national period, and in the environmental history of the United States. He also writes for The Texas Observer and the History News Service, and has published a number of op-eds on food in The New York Times, The Christian Science Monitor, and USA Today. Some of his most popular articles advocate veganism.
In 2015, McWilliams authored The Modern Savage: Our Unthinking Decision to Eat Animals, a book supportive of animal rights and veganism. McWilliams criticizes the locavore movement, such as backyard and nonindustrial farms which preach compassionate care of animals but slaughter them in the end.[8]
McWilliams' book A Revolution in Eating was positively reviewed by anthropologist Jeffrey Cole as an "engaging, creative, and informative account of food
in colonial British America."[9] Historian Etta Madden also positively reviewed the book, commenting that "McWilliams's study of the production and consumption of food contributes to a great understanding
of the relationship between food and American identity."[10]
Biologist Marc Bekoff positively reviewed The Modern Savage, as a "very thoughtful work about our meal plans in which he covers the ecological and ethical reasons for not eating nonhuman animals (animals)."[11]Kirkus Reviews commented, "While McWilliams offers convincing arguments for animal rights, they are undermined by the extensive quotes, which become tiresome and offer little useful context."[8] McWilliams' views on agriculture, food production, and animal husbandry have been criticized by other authors in the space, including Joel Salatin.[12] In her review in the Chicago Tribune, journalist Monica Eng questions McWilliams' "contrarian essays" that "play well in the land of page views, [but] don't always fare so well in terms of accuracy."[13]
Review: "American Pests": Our wrongheaded approach to insect control: Bugged to death: James E. McWilliams takes on insects, agriculture and pesticides in "American Pests: The Losing War on Insects from Colonial Times to DDT." By Irene Wanner, The Seattle Times, August 8, 2008 [1]
“The horizon opened up very greatly.: Leland O. Howard and the Transition to Chemical Insecticides in the United States, 1894–1927” Agricultural History (Fall 2008).
“Cuisine and National Identity in the Early Republic,” Historically Speaking (May/June 2006), 5–8.
”African Americans, Native Americans, and the Origins of American Food,” The Texas Journal of History and Genealogy. Volume 4 (2005), pp. 12–16.
" 'how unripe we are': An Intellectual Construction of American Food,” Food, Society, and Culture (Fall 2005), pp. 143–160.
“‘To Forward Well-Flavored Productions’: The Kitchen Garden in Early New England.” The New England Quarterly (March 2004), p. 25-50.
“Integrating Primary and Secondary Sources,” Teaching History (Spring 2004), pp. 3–14.
“The Transition from Capitalism and the Consolidation of Authority in the Chesapeake Bay Region, 1607–1760: An Interpretive Model,” Maryland Historical Magazine (Summer 2002), pp. 135–152.
“New England’s First Depression: An Export-Led Interpretation,” The Journal of Interdisciplinary History (Summer 2002), pp. 1–20 .
“Work, Family, and Economic Improvement in Seventeenth-Century Massachusetts Bay,” The New England Quarterly (September 2001), pp. 355–384. (Winner of the 2000 Whitehill Prize in Colonial History for the best essay published that year in colonial history).
“Brewing Beer in Massachusetts Bay, 1640–1690.” The New England Quarterly (December 1998), pp. 353–384.
McWilliams, James E. (2014-03-08). "Meat Makes the Planet Thirsty". The New York Times. p. A19. Retrieved 2014-03-19. Changing one's diet to replace 50 percent of animal products with edible plants like legumes, nuts and tubers results in a 30 percent reduction in an individual's food-related water footprint. Going vegetarian, a better option in many respects, reduces that water footprint by almost 60 percent.
McWilliams, James E. (Spring 2014). "Loving Animals to Death". The American Scholar. Retrieved 17 March 2014. Identify an agrarian problem—greenhouse gas emissions, overuse of antibiotics and dangerous pesticides, genetically modified crops, salmonella, E. coli, waste disposal, excessive use of water—and trace it to its ultimate origin and you will likely find an animal.
McWilliams, James E. (2011-12-21). "Hunting for Euphemisms: How We Trick Ourselves to Excuse Killing". The Atlantic. Retrieved 2013-07-09. [W]hen we tell ourselves that we're humanely harvesting venison out of reverence for the deer—rather than killing a sentient being to satisfy our palate—we're not so much connecting with our food as we are manipulating language to avoid knowing what we don't want to know.
McWilliams, James E. (2009-11-16). "Bellying up to environmentalism". The Washington Post. Archived from the original on 2013-07-30. Retrieved 2013-07-08. Until we make that leap, until we create a culinary culture in which the meat-eaters must do the apologizing, the current proposals will be nothing more than gestures that turn the fork into an empty symbol rather than a real tool for environmental change.
McWilliams, James E. (2007-08-06). "Food That Travels Well". The New York Times. Retrieved 2013-07-11. [L]amb raised on New Zealand's clover-choked pastures and shipped 11,000 miles by boat to Britain produced 1,520 pounds of carbon dioxide emissions per ton while British lamb produced 6,280 pounds of carbon dioxide per ton
History
