Consider the Fork
A History of How We Cook and Eat
Hardcover ISBN: 046502176x
"Wilson's book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. This book tells the history of food through its tools across different eras and continents to present a fully rounded account of humans' evolving relationship to kitchen technology"--
Cooking for Geeks
Real Science, Great Hacks, and Good Food
Paperback ISBN: 0596805888
If you're a programmer, hacker, or maker who is interested in learning how to cook, this book is for you. In this book, I'll cover the basics of cooking and provide a number of simple and fun recipes as part of the food hacking experiments, while at the same time exploring the science behind the example recipes to allow you to start discovering your own style. If you're already comfortable in the kitchen, you'll find this book covers a number of new emerging technologies that are making their way from the lab to the kitchen. A number of these new techniques can be adapted for everyday use to make life in the kitchen easier and allow you to discover new ways of cooking. Why do some meals turn out great, while others fail? What scientific principles and tools can help guide you in creating new, memorable experiences? And how can you have more fun cooking for friends, coworkers, or a date? By applying the same tools hackers use in experimenting and debugging technology, this book answers these questions by building up a framework describing what happens in the cooking process. With an understanding of the "why" behind the "what," the complex system of expectations, perceptions, and processes is reduced to a roadmap between the store, kitchen, and table. Most existing cookbooks are "code," where the reader executes the instructions without knowing how to create new code. If you are an experienced cook, standard cookbooks inspire, remind, and hint at how to produce a meal. However, if you are a novice cook, these same texts fail to explain how to recover when an exception occurs, because the rules-of-thumb and patterns a seasoned chef knows from experience aren't codified as part of recipes.
Diet for a Hot Planet
The Climate Crisis at the End of Your Fork and What You Can Do About It
1st Edition Hardcover ISBN: 1596916591
Predicts that, if nothing is done, food-system-related greenhouse gas emissions will continue to rise, exposes that food industry as a key opponent to system-wide reform, offers six principles for a climate-friendly diet and provides examples of farmers who are demonstrating the potential of sustainable farming.
Eating on the Wild Side
The Missing Link to Optimum Health
1st Edition Hardcover ISBN: 0316227943
Describes how to replace modern fruits and vegetables, which are high in starch and sugar and lower in nutrients than earlier generations of the plants, with different varieties, easily located in grocery stores and farmers markets, that have better nutritional value. 75,000 first printing.
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 End of Food
Paperback ISBN: 0547085974
The best-selling author of The End of Oil takes a close-up look at the modern food system to reveal how we make, market, and consume food and examines the dangerous impact of chemicals and destructive farming techniques, food contamination, and disease, as well as what needs to be done to address the situation. Includes new afterword. Reprint.
The New Science of Eating
Paperback ISBN: 0735223475
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
A Guide to Rediscovering a Healthy and Joyful Relationship with Food
Paperback ISBN: 1590305310
Explaining how and why to apply the Zen art of mindfulness to changing our attitude toward food, an introduction to mindfulness demonstrates how it can help readers develop a healthier relationship with food, gain control over eating problems from the inside out, and re-energize a sense of pleasure and satisfaction. Original. 40,000 first printing.
Near a Thousand Tables
A History of Food
Hardcover ISBN: 0743226445
A chronicle of the eight top revolutions in the history of food traces the origins of cooking, from the inception of herding and agriculture, to the industrialization and globalization of food, citing the integral connection between food and the cultures it comes from. 25,000 first printing.