Food Science
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.
Eating on the Wild Side: The Missing Link to Optimum Health
Eating on the Wild Side
The Missing Link to Optimum Health
1st Edition    Hardcover      ISBN: 0316227943
Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

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.
Why You Eat What You Eat: The Science Behind Our Relationship with Food
Why You Eat What You Eat
The Science Behind Our Relationship with Food
Paperback      ISBN: 0393356604

How is personality correlated with preference for sweet or bitter foods? What genres of music best enhance the taste of red wine? With clear and compelling explanations of the latest research, Rachel Herz explores these questions and more in this lively book. Why You Eat What You Eat untangles the sensory, psychological, and physiological factors behind our eating habits, pointing us to a happier and healthier way of engaging with our meals.

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.
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.

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
The End of Overeating: Taking Control of the Insatiable American Appetite
The End of Overeating
Taking Control of the Insatiable American Appetite
Paperback      ISBN: 1605294578

Dr. David A. Kessler, the dynamic and controversial former FDA commissioner known for his crusade against the tobacco industry, is taking on another business that's making Americans sick: the food industry. In The End of Overeating, Dr. Kessler shows us how our brain chemistry has been hijacked by the foods we most love to eat: those that contain stimulating combinations of fat, sugar, and salt.

Drawn from the latest brain science as well as interviews with top physicians and food industry insiders, The End of Overeating exposes the food industry's aggressive marketing tactics and reveals shocking facts about how we lost control over food--and what we can do to get it back. For the millions of people struggling with their weight as well as those of us who simply can't seem to eat our favorite foods in moderation, Dr. Kessler's cutting-edge investigation offers valuable insights and practical answers for America's largest-ever public health crisis. There has never been a more thorough, compelling, or in-depth analysis of why we eat the way we do.
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, M Ined (Yes, Mined), and Manipulated In
Twinkie, Deconstructed
My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, M Ined (Yes, Mined), and Manipulated In
Paperback      ISBN: 0452289289
A pop-science journey into the surprising ingredients found in most common packaged foods

Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out.

From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake.

An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.
Food in History
Food in History
Paperback      ISBN: 0517884046

An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.