Dinosaurs
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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.
Extra Virginity: The Sublime and Scandalous World of Olive Oil
Extra Virginity
The Sublime and Scandalous World of Olive Oil
Paperback      ISBN: 0393343618

For millennia, fresh olive oil has been one of life's necessities--not just as food but also as medicine, a beauty aid, and a vital element of religious rituals. But this symbol of purity has become deeply corrupt. A superbly crafted combination of cultural history and food manifesto, Extra Virginity takes us on a journey through the world of olive oil, opening our eyes to olive oil's rich past as well as to the fierce contemporary struggle between oil fraudsters of the globalized food industry and artisan producers whose oil truly deserves the name "extra virgin."

The Dinosaur Artist: Obsession, Science, and the Global Quest for Fossils
The Dinosaur Artist
Obsession, Science, and the Global Quest for Fossils
Paperback      ISBN: 0316382515
In this 2018 New York Times Notable Book, Paige Williams "does for fossils what Susan Orlean did for orchids" (Book Riot) in her account of one Florida man's reckless attempt to sell a dinosaur skeleton from Mongolia--a story "steeped in natural history, human nature, commerce, crime, science, and politics" (Rebecca Skloot).

In 2012, a New York auction catalogue boasted an unusual offering: "a superb Tyrannosaurus skeleton." In fact, Lot 49135 consisted of a nearly complete T. bataar, a close cousin to the most famous animal that ever lived. The fossils now on display in a Manhattan event space had been unearthed in Mongolia, more than 6,000 miles away. At eight-feet high and twenty-four feet long, the specimen was spectacular, and when the gavel sounded, the winning bid was over $1 million.

Eric Prokopi, a thirty-eight-year-old Floridian, was the man who had brought this extraordinary skeleton to market. A onetime collegiate-level swimmer who spent his teenage years diving for shark teeth, Prokopi's singular obsession with fossils fueled a thriving business hunting, preparing, and selling specimens, to clients ranging from natural history museums to avid private collectors like actors Leonardo DiCaprio and Nicolas Cage.

But there was a problem. This time, facing financial strain, had Prokopi gone too far? As the T. bataar went to auction, a network of paleontologists alerted the government of Mongolia to the eye-catching lot. An international custody battle ensued, and Prokopi watched his own world unravel.

In the tradition of The Orchid Thief, The Dinosaur Artist is a stunning work of narrative journalism about humans' relationship with natural history and a seemingly intractable conflict between science and commerce. A story that stretches from Florida's Land O' Lakes to the Gobi Desert, The Dinosaur Artist illuminates the history of fossil collecting--a murky, sometimes risky business, populated by eccentrics and obsessives, where the lines between poacher and hunter, collector and smuggler, enthusiast and opportunist, can easily blur.

In her first book, Paige Williams has given readers an irresistible story that spans continents, cultures, and millennia as she examines the question of who, ultimately, owns the past.
Eating Animals
Eating Animals
Paperback      ISBN: 0316069884
Part memoir and part investigative report, Eating Animals is the groundbreaking moral examination of vegetarianism, farming, and the food we eat every day that inspired the documentary of the same name.

Bestselling author Jonathan Safran Foer spent much of his life oscillating between enthusiastic carnivore and occasional vegetarian. For years he was content to live with uncertainty about his own dietary choices but once he started a family, the moral dimensions of food became increasingly important.

Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill.

Part memoir and part investigative report, Eating Animals is a book that, in the words of the Los Angeles Times, places Jonathan Safran Foer "at the table with our greatest philosophers" -and a must-read for anyone who cares about building a more humane and healthy world.
Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It
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

Beyond what we already know about "food miles" and eating locally, the global food system is a major contributor to climate change, producing as much as one-third of greenhouse gas emissions. How we farm, what we eat, and how our food gets to the table all have an impact. And our government and the food industry are willfully ignoring the issue rather than addressing it.

In Anna Lappe's controversial new book, she predicts that unless we radically shift the trends of what food we're eating and how we're producing it, food system-related greenhouse gas emissions will go up and up and up. She exposes the interests that will resist the change, and the spin food companies will generate to avoid system-wide reform. And she offers a vision of a future in which our food system does more good than harm, with six principles for a climate friendly diet as well as visits to farmers who are demonstrating the potential of sustainable farming.

In this measured and intelligent call to action, Lappe helps readers understand that food can be a powerful starting point for solutions to global environmental problems."

The End of Food
The End of Food
Paperback      ISBN: 0547085974

Paul Roberts, the best-selling author of The End of Oil, turns his attention to the modern food economy and finds that the system entrusted to meet our most basic need is failing.

In this carefully researched, vivid narrative, Roberts lays out the stark economic realities behind modern food and shows how our system of making, marketing, and moving what we eat is growing less and less compatible with the billions of consumers that system was built to serve.

At the heart of The End of Food is a grim paradox: the rise of large-scale food production, though it generates more food more cheaply than at any time in history, has reached a point of dangerously diminishing returns. Our high-volume factory systems are creating new risks for food-borne illness, from E. coli to avian flu. Our high-yield crops and livestock generate grain, vegetables, and meat of declining nutritional quality. While nearly one billion people worldwide are overweight or obese, the same number of people--one in every seven of us--can't get enough to eat. In some of the hardest-hit regions, such as sub-Saharan Africa, the lack of a single nutrient, vitamin A, has left more than five million children permanently blind.

Meanwhile, the shift to heavily mechanized, chemically intensive farming has so compromised soil and water that it's unclear how long such output can be maintained. And just as we've begun to understand the limits of our abundance, the burgeoning economies of Asia, with their rising middle classes, are adopting Western-style, meat-heavy diets, putting new demands on global food supplies.

Comprehensive in scope and full of fresh insights, The End of Food presents a lucid, stark vision of the future. It is a call for us to make crucial decisions to help us survive the demise of food production as we know it.

Paul Roberts is the author of The End of Oil, which was a finalist for the New York Public Library's Helen Bernstein Book Award in 2005. He has written about resource economics and politics for numerous publications, including the Los Angeles Times, the Washington Post, Harper's Magazine, and Rolling Stone, and lectures frequently on business and environmental issues.

My Beloved Brontosaurus: On the Road with Old Bones, New Science, and Our Favorite Dinosaurs
My Beloved Brontosaurus
On the Road with Old Bones, New Science, and Our Favorite Dinosaurs
Paperback      ISBN: 0374534268

A Hudson Booksellers Staff Pick for the Best Books of 2013

One of Publishers Weekly's Top Ten Spring Science Books

A Bookshop Santa Cruz Staff Pick

Dinosaurs, with their awe-inspiring size, terrifying claws and teeth, and otherworldly abilities, occupy a sacred place in our childhoods. They loom over museum halls, thunder through movies, and are a fundamental part of our collective imagination. In My Beloved Brontosaurus, the dinosaur fanatic Brian Switek enriches the childlike sense of wonder these amazing creatures instill in us. Investigating the latest discoveries in paleontology, he breathes new life into old bones.

Switek reunites us with these mysterious creatures as he visits desolate excavation sites and hallowed museum vaults, exploring everything from the sex life of Apatosaurus and T. rex's feather-laden body to just why dinosaurs vanished. (And of course, on his journey, he celebrates the book's titular hero, "Brontosaurus"--who suffered a second extinction when we learned he never existed at all--as a symbol of scientific progress.)

With infectious enthusiasm, Switek questions what we've long held to be true about these beasts, weaving in stories from his obsession with dinosaurs, which started when he was just knee-high to a Stegosaurus. Endearing, surprising, and essential to our understanding of our own evolution and our place on Earth, My Beloved Brontosaurus is a book that dinosaur fans and anyone interested in scientific progress will cherish for years to come.

Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly
Just Food
Where Locavores Get It Wrong and How We Can Truly Eat Responsibly
Paperback      ISBN: 0316033758

We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you?

Just Food does for fresh food what Fast Food Nation did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein.

Informative and surprising, Just Food tells us how to decide what to eat, and how our choices can help save the planet and feed the world.
Ingredient: Unveiling the Essential Elements of Food
Ingredient
Unveiling the Essential Elements of Food
Hardcover      ISBN: 0062385356

An IACP Award-Winning Cookbook

In this entertaining, informative guide, one of the leading experts in culinary science--a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm--paints a portrait of each of the fundamental building blocks of food, giving all cooks a way to visualize and respond to what's really happening in the pan.

There are ingredients, and then there are Ingredients. An ingredient is a tomato, a tortilla, or some tarragon. An Ingredient (with a capital "I") is a fundamental building block or recurring theme that works behind the scenes in everything we cook. There are millions of ingredients, but only eight Ingredients: Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat.

Each Ingredient has its own personality, a set of things it does or doesn't do. Ever been blown away by a wonderfully fragrant dish? From soup and mashed potatoes to French toast and barbecue, lipids act like glue to stick aromas to your food. Is a batter too thin or sauce not clinging correctly? The best bets for thickening any liquid are carbs and proteins, which we can find anywhere from a bag of flour to a roasted garlic clove or a piece of braised meat. This book teaches you the personalities of the Ingredients, where to find them, and how to put them to work.

Ingredient isn't a book of recipes, nor is it a definitive treatise on the science of the kitchen. It's an illustrated guide to visualizing and controlling food's invisible moving parts, regardless of your skill level or how you like to cook.

Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients.

Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into What America Eats
Twinkie, Deconstructed
My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into What America Eats
1st Edition    Hardcover      ISBN: 1594630186

When Ettlinger's young daughter asked him, What's polysorbate 60? he was at a loss--and determined to find out. The result is a fascinating, thoroughly researched exploration into the food industry that demystifies some of the most commonly processed food ingredients.