Food Science
The Potlikker Papers: A Food History of the Modern South
The Potlikker Papers
A Food History of the Modern South
Paperback      ISBN: 0143111019
"The one food book you must read this year."
--Southern Living

One of Christopher Kimball's Six Favorite Books About Food

A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades

Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people's history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South's fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine.

Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock.

Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism--and reveals how Southern food has become a shared culinary language for the nation.
The Omnivore's Dilemma: A Natural History of Four Meals
The Omnivore's Dilemma
A Natural History of Four Meals
Paperback      ISBN: 0143038583
One of the New York Times Book Review's Ten Best Books of the Year

Winner of the James Beard Award

Author of How to Change Your Mind and the #1 New York Times Bestsellers In Defense of Food and Food Rules

What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore's Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan's revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore's Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
The True History of Chocolate
The True History of Chocolate
Paperback      ISBN: 0500282293

It seems strange to think that even the humble chocolate bar has a long and interesting history. This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking
The Science and Lore of the Kitchen
Hardcover      ISBN: 0684800012
A kitchen classic for nearly 35 years.
Hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastronomy. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout the new edition are:
- Traditional and modern methods of food production and their influences on food quality
- The great diversity of methods by which people in different places and times have prepared the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors, and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
We Are the Weather: Saving the Planet Begins at Breakfast
We Are the Weather
Saving the Planet Begins at Breakfast
Hardcover      ISBN: 0374280002

In We Are the Weather, Jonathan Safran Foer explores the central global dilemma of our time in a surprising, deeply personal, and urgent new way.

Some people reject the fact, overwhelmingly supported by scientists, that our planet is warming because of human activity. But do those of us who accept the reality of human-caused climate change truly believe it? If we did, surely we would be roused to act on what we know. Will future generations distinguish between those who didn't believe in the science of global warming and those who said they accepted the science but failed to change their lives in response?

The task of saving the planet will involve a great reckoning with ourselves--with our all-too-human reluctance to sacrifice immediate comfort for the sake of the future. We have, he reveals, turned our planet into a farm for growing animal products, and the consequences are catastrophic. Only collective action will save our home and way of life. And it all starts with what we eat--and don't eat--for breakfast.
The Truffle Underground: A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World's Most Expensive Fungus
The Truffle Underground
A Tale of Mystery, Mayhem, and Manipulation in the Shadowy Market of the World's Most Expensive Fungus
Paperback      ISBN: 0451495691
"The ultimate truffle true crime tale"*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient.

*Bianca Bosker, New York Times bestselling author of Cork Dork

Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is touched by theft, secrecy, sabotage, and fraud. Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even knowledgeable experts are duped by liars and counterfeits.

Deeply reported and elegantly written, this page-turning expos documents the dark, sometimes deadly crimes at each level of the truffle's path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash. Through it all, a question lingers: What, other than money, draws people to these dirt-covered jewels?

Praise for The Truffle Underground

"Investigative journalist and first-time author Jacobs does a remarkable job reporting from the front lines of the truffle industry, bringing to vivid life French black-truffle farmers, Italian white-truffle foragers, and their marvelously well-trained dogs."--Booklist (starred review)

"In The Truffle Underground, Ryan Jacobs presents a lively expos of the truffle industry, reporting on the crimes that 'haunt the whole supply chain.' . . . Even if truffles are beyond your pay grade, there is plenty of enjoyment to be had in the sheer devilment portrayed in this informative and appetizing book."--The Wall Street Journal

"You'll never look at truffle fries the same way after reading this book. . . . You can practically smell the soil as you follow truffle farmers and bandits through the groves and fields of France and Italy where the fungi are harvested and stolen."--Outside, "Five Favorite Summer Reads"

" The] book is a rigorously reported, carefully written, endlessly interesting immersion in a high-stakes subculture."--San Francisco Chronicle

"Jacobs takes us on an eye-opening journey through the prized mushroom's supply chain and the global black market for these tubers in this tale of theft, deceit, and high-stakes secrets."--Real Simple
An Edible History of Humanity
An Edible History of Humanity
Paperback      ISBN: 0802719910

The bestselling author of A History of the World in 6 Glasses charts the enlightening history of humanity through the foods we eat.

More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. An Edible History of Humanity is a fully satisfying account of human history.
Eating on the Wild Side: The Missing Link to Optimum Health
Eating on the Wild Side
The Missing Link to Optimum Health
Paperback      ISBN: 0316227935
The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.

Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.

Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.
Comer Atentos (Mindful Eating): Guía Para Redescubrir Una Relación Sana Con Los Alimentos
Comer Atentos (Mindful Eating)
Guía Para Redescubrir Una Relación Sana Con Los Alimentos
Spanish    Paperback      ISBN: 1611802229
El arte de la atenci n (mindfulness) puede transformar nuestra cotidiana lucha con las comidas, renovar nuestro sentido del placer, as como nuestra satisfacci n con la alimentaci n.

El arte de la atenci n plena puede transformar nuestros conflictos con la alimentaci n -y renovar nuestro sentido del placer, valoraci n y satisfacci n con la comida. Recurriendo a investigaciones recientes e integrando sus experiencias como m dica y maestra de meditaci n, la Dra. Jan Bays ofrece una presentaci n maravillosamente clara de lo que es la conciencia plena y c mo sta puede ayudar con los problemas alimenticios.

Comer atentos es un enfoque que involucra llevar una conciencia plena al proceso de alimentaci n -a todos los sabores, olores, pensamientos y sensaciones que surgen durante una comida. Ya sea que usted tenga sobrepeso, sufra de un desorden alimenticio, o simplemente quiera sacar m s provecho de su vida, este libro le ofrece una herramienta simple que puede marcar una diferencia notable.

En este libro, usted aprender c mo:

- Sintonizar con la propia sabidur a de su cuerpo en relaci n a qu , cu ndo y cu nto comer.
- Sentirse plenamente satisfecha aunque coma menos.
- Identificar sus h bitos y patrones alimenticios.
- Desarrollar una actitud m s compasiva hacia sus problemas alimenticios.
- Descubrir la verdadera fuente de su ansiedad por la comida.

Comer atentos
incluye tambi n un programa descargable de audio de 80 minutos de duraci n, con ejercicios guiados.
The Omnivore's Dilemma: A Natural History of Four Meals
The Omnivore's Dilemma
A Natural History of Four Meals
Hardcover      ISBN: 1594200823

One of the New York Times Book Review's Ten Best Books of the Year

Winner of the James Beard Award

Author of How to Change Your Mind and the #1 New York Times Bestsellers In Defense of Food and Food Rules

What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore's Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan's revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore's Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.