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Food Inc.: How Industrial Food Is Making Us Sicker, Fatter, and Poorer and What You Can Do About It: A Participant Guide
Food Inc.
How Industrial Food Is Making Us Sicker, Fatter, and Poorer and What You Can Do About It: A Participant Guide
1st Edition    Paperback      ISBN: 1586486942
Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as “more than a terrific movie—it’s an important movie.” Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably? Expanding on the film’s themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.
Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
Fat Chance
Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
Paperback      ISBN: 0142180432
"Robert Lustig's 90-minute YouTube video "Sugar: The Bitter Truth", has been viewed more than two million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years. In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out ofour control. To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove "a calorie is NOT a calorie", and takes that science to its logical conclusion to improve health worldwide"--
The Omnivore's Dilemma: A Natural History of Four Meals
The Omnivore's Dilemma
A Natural History of Four Meals
Hardcover      ISBN: 1594200823
An ecological and anthropological study of eating offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of everyday consumers to protect their health and the environment. By the author of The Botany of Desire. 125,000 first printing.
The Omnivore's Dilemma: A Natural History of Four Meals
The Omnivore's Dilemma
A Natural History of Four Meals
Paperback      ISBN: 0143038583
An ecological and anthropological study of eating offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of everyday consumers to protect their health and the environment. By the author of The Botany of Desire. Reprint. 150,000 first printing.
Fossils: A Very Short Introduction
Fossils
A Very Short Introduction
Paperback      ISBN: 0192805045
Addresses question such as: how did Darwin use fossils to support his theory of evolution? What are 'living fossils'? Building on the scientific aspects, this book places fossils in a human context, highlighting their impact on philosophy, mythology, our concept of time, and popular culture. It provides an explanation of fossils as a phenomenon.
The Taste of War: World War II and the Battle for Food
The Taste of War
World War II and the Battle for Food
Paperback      ISBN: 0143123017
A history of the role of food in World War II and its aftermath reveals how more than 20 million people died from starvation, malnutrition and related diseases during the war and traces the interaction between food and strategy on military and home fronts and how period practices continue to influence today's world. 25,000 first printing.
Charming the Bones: A Portrait of Margaret Matthew Colbert
Charming the Bones
A Portrait of Margaret Matthew Colbert
Hardcover      ISBN: 0873386485
Born in 1911 to an unconventional, free-spirited artist mother and an eminent paleontologist father, Margaret Matthew chose a career as an artist specializing in restorations of extinct animals. She began her career at the American Museum of Natural History in New York City drawing fossil bones, and there she met her husband, the noted paleontologist Edwin (Ned) Colbert. Charming the Bones portrays Margaret
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined Yes, Mined. and Manipulated into What 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 into What America Eats
Paperback      ISBN: 0452289289
Traces the author's pop-science investigation into the sources and manufacture of processed food ingredients, in an account that uses the Twinkie label as a guide and reveals the unexpected ways in which chemicals and other non-food raw materials are turned into common brand consumables. Reprint.
Eat More Better: How to Make Every Bite More Delicious
Eat More Better
How to Make Every Bite More Delicious
Hardcover      ISBN: 145168973x
The creator of the Sporkful, shares tips and techniques for getting the best flavor from every food and provides the answers to some of life's most important gastronomical questions, including "Is an open-faced sandwich actually a sandwich?"
Home Sausage Making: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Home Sausage Making
From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Paperback      ISBN: 1612128696
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos make the process accessible for cooks of all levels, and 100 recipes range from breakfast sausage to global favorites like mortadella, liverwurst, chorizo, salami, kielbasa, and bratwurst. Recipes for using wild game, chicken, seafood, and vegetables ensure there’s something for every taste. An additional 100 recipes highlight creative ways to cook with sausage.