Bread Wine Chocolate

Bread  Wine  Chocolate Author Simran Sethi
ISBN-10 9780062221544
Release 2015-11-10
Pages 352
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Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.



Eat Less Water

Eat Less Water Author Florencia Ramirez
ISBN-10 1597090395
Release 2017-11-01
Pages 264
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The solution to worldwide water shortages is in our kitchens.



The Oldest Foods on Earth

The Oldest Foods on Earth Author John Newton
ISBN-10 9781742242262
Release 2016-02-01
Pages 288
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‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.



Mendel in the Kitchen

Mendel in the Kitchen Author Nina V. Fedoroff
ISBN-10 9780309133685
Release 2004-09-30
Pages 384
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While European restaurants race to footnote menus, reassuring concerned gourmands that no genetically modified ingredients were used in the preparation of their food, starving populations around the world eagerly await the next harvest of scientifically improved crops. Mendel in the Kitchen provides a clear and balanced picture of this tangled, tricky (and very timely) topic. Any farmer you talk to could tell you that we've been playing with the genetic makeup of our food for millennia, carefully coaxing nature to do our bidding. The practice officially dates back to Gregor Mendel -- who was not a renowned scientist, but a 19th century Augustinian monk. Mendel spent many hours toiling in his garden, testing and cultivating more than 28,000 pea plants, selectively determining very specific characteristics of the peas that were produced, ultimately giving birth to the idea of heredity -- and the now very common practice of artificially modifying our food. But as science takes the helm, steering common field practices into the laboratory, the world is now keenly aware of how adept we have become at tinkering with nature --which in turn has produced a variety of questions. Are genetically modified foods really safe? Will the foods ultimately make us sick, perhaps in ways we can't even imagine? Isn't it genuinely dangerous to change the nature of nature itself? Nina Fedoroff, a leading geneticist and recognized expert in biotechnology, answers these questions, and more. Addressing the fear and mistrust that is rapidly spreading, Federoff and her co-author, science writer Nancy Brown, weave a narrative rich in history, technology, and science to dispel myths and misunderstandings. In the end, Fedoroff arues, plant biotechnology can help us to become better stewards of the earth while permitting us to feed ourselves and generations of children to come. Indeed, this new approach to agriculture holds the promise of being the most environmentally conservative way to increase our food supply.



Why People Need Plants

Why People Need Plants Author Carlton Wood
ISBN-10 NWU:35556041071598
Release 2010
Pages 191
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Examines the way plants can be used as food, fuel, and medicine, discussing conservation, genetic modification, and micropropagation.



Chocolate and Health

Chocolate and Health Author Philip K. Wilson
ISBN-10 9781849739122
Release 2015-05-18
Pages 246
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Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections, taking the reader through various aspects of the nutritional and health aspects of cacoa. The first section covers the cultivation, chemistry and genome analysis of cacao. The second section discusses the biochemistry and nutritional components of cacao in relation to health, covering bioavailabilty and the metabolism and metabolomics of cacao. The final section provides an overview of the potential use of chocolate in health and medical care. Each section is written and prepared by experts within each field, providing a global perspective of the current and ongoing research in this area. This text provides the reader with a complete overview of the field and is of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate.



Ethical Markets

Ethical Markets Author Hazel Henderson
ISBN-10 9781933392233
Release 2006
Pages 256
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With insight, clarity, warmth and enthusiasm, Hazel Henderson announces the mature presence of the green economy. Mainstream media and big business interests have sidelined its emergence and evolution, but it is now a significant and rapidly growing sector. Throughout Ethical Markets Henderson weaves statistics and analysis with profiles of entrepreneurs, environmentalists, scientists, and professionals. Based on interviews conducted on her longstanding US public television series, these profiles celebrate those who have led the highly successful growth of green businesses around the world. Ethical Markets is the ultimate sourcebook on todayís thriving green economy.



The Jaguar and the Cacao Tree

The Jaguar and the Cacao Tree Author Birgitte Rasine
ISBN-10 1938284925
Release 2016-03-22
Pages
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Max Hammond has a life other science-obsessed boys his age only dream of: he travels the world with his bee researcher dad and science writer mom. When the Hammond family arrives in Guatemala to study the enigmatic stingless bees of the Maya, Max meets Itzel, a young Maya girl who introduces him to the magic and wonders of rainforest gardens and animal spirit guides. It's a world that transforms the meaning of all the science Max has ever learned--but its magic is not always benevolent. One night, Itzel takes Max to an ancient cacao tree tended in secret deep in the jungle by an elite group of Elders. Neither Max nor Itzel are prepared for the forces they unleash when they open the pods of the sacred tree, forces that turn everything they know about the history of cacao upside down, threaten the past and future of the world's most desirable food, and, worse still, awaken two mythic beasts guarding the very DNA of cacao.



Rice Noodle Fish

Rice  Noodle  Fish Author Matt Goulding
ISBN-10 9780062394040
Release 2015-10-27
Pages 352
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Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.



Shattering

Shattering Author Cary Fowler
ISBN-10 0816511810
Release 1990
Pages 278
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It was through control of the shattering of wild seeds that humans first domesticated plants. Now control over those very plants threatens to shatter the world's food supply, as loss of genetic diversity sets the stage for widespread hunger. Large-scale agriculture has come to favor uniformity in food crops. More than 7,000 U.S. apple varieties once grew in American orchards; 6,000 of them are no longer available. Every broccoli variety offered through seed catalogs in 1900 has now disappeared. As the international genetics supply industry absorbs seed companies—with nearly one thousand takeovers since 1970—this trend toward uniformity seems likely to continue; and as third world agriculture is brought in line with international business interests, the gene pools of humanity's most basic foods are threatened. The consequences are more than culinary. Without the genetic diversity from which farmers traditionally breed for resistance to diseases, crops are more susceptible to the spread of pestilence. Tragedies like the Irish Potato Famine may be thought of today as ancient history; yet the U.S. corn blight of 1970 shows that technologically based agribusiness is a breeding ground for disaster. Shattering reviews the development of genetic diversity over 10,000 years of human agriculture, then exposes its loss in our lifetime at the hands of political and economic forces. The possibility of crisis is real; this book shows that it may not be too late to avert it.



The Language of Food A Linguist Reads the Menu

The Language of Food  A Linguist Reads the Menu Author Dan Jurafsky
ISBN-10 9780393245875
Release 2014-09-15
Pages 256
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A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.



Remaking the North American Food System

Remaking the North American Food System Author C. Clare Hinrichs
ISBN-10 9780803215788
Release 2007
Pages 370
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Examines the resurgence of interest in rebuilding the links between agricultural production and food consumption. With examples from Puerto Rico to Oregon to Quebec, this work offers a North American perspective attuned to trends toward globalization at the level of markets and governance and shows how globalization affects specific localities.



Garbage Land

Garbage Land Author Elizabeth Royte
ISBN-10 9780316030731
Release 2007-10-15
Pages 320
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Out of sight, out of mind ... Into our trash cans go dead batteries, dirty diapers, bygone burritos, broken toys, tattered socks, eight-track cassettes, scratched CDs, banana peels.... But where do these things go next? In a country that consumes and then casts off more and more, what actually happens to the things we throw away? In Garbage Land, acclaimed science writer Elizabeth Royte leads us on the wild adventure that begins once our trash hits the bottom of the can. Along the way, we meet an odor chemist who explains why trash smells so bad; garbage fairies and recycling gurus; neighbors of massive waste dumps; CEOs making fortunes by encouraging waste or encouraging recycling-often both at the same time; scientists trying to revive our most polluted places; fertilizer fanatics and adventurers who kayak amid sewage; paper people, steel people, aluminum people, plastic people, and even a guy who swears by recycling human waste. With a wink and a nod and a tightly clasped nose, Royte takes us on a bizarre cultural tour through slime, stench, and heat-in other words, through the back end of our ever-more supersized lifestyles. By showing us what happens to the things we've "disposed of," Royte reminds us that our decisions about consumption and waste have a very real impact-and that unless we undertake radical change, the garbage we create will always be with us: in the air we breathe, the water we drink, and the food we consume. Radiantly written and boldly reported, Garbage Land is a brilliant exploration into the soiled heart of the American trash can.



Forked

Forked Author Saru Jayaraman
ISBN-10 9780199380497
Release 2016-01-14
Pages 240
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A restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.



A Taste of Generation Yum

A Taste of Generation Yum Author Eve Turow
ISBN-10 9781508015451
Release 2015-07-01
Pages 206
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There are roughly 80 million Millennials in America. According to research by BBDO, half of them identify as Òfoodies.Ó They buy organic groceries, fawn over Chemex coffee, Instagram images of pork belly and spend their recession-dented incomes on high-end meals out. Young adults with degrees from prestigious universities apply their learnings to harvests instead of hedge funds. Never before has a young generation paidÊthisÊmuch attention to food. Starting back in 2012, Millennial, Eve Turow set out on a journey to understand why. Ê Through interviews with a variety of Millennials as well as food luminariesÑincluding Anthony Bourdain, Michael Pollan, Mark Bittman, Marion Nestle and moreÑTurow investigates the underlying drive for the Millennial obsession with food, and later looks at the role of Millennials in the future of food policy in America.



China Diaries

China Diaries Author Louis Stannard
ISBN-10 1492926000
Release 2013-10
Pages 446
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Few remember there was a war raging in China years before Pearl Harbor was bombed. Though most are aware of Europe's holocaust, China was experiencing its own suffering under the Japanese siege of Shanghai, the infamous rape of Nanking, the capture of Hankow and finally Hong Kong the day World War 2 began. Almost missing from this history is the story of sex slavery and atrocity: of the so-called comfort women, of wholesale massacres, medical experiments, germ and biological warfare. Then there is the story of stateless refugees fleeing the holocaust of Germany and Russia seeking refuge under China's extraterritoriality laws—laws that stoked even higher the flames of Chinese resentment already burning for most anything foreign.Fewer still remember the major part played Pan American World Airways and their subsidiary, CNAC, the Chinese National Aviation Corporation. As the Japanese closed remaining seaports and all but the famous Burma Road, these airlines provided the only communication left with the West. Indeed, during the days after Pearl Harbor one of Pan Am's Clippers, trapped in Australia, flew the first commercial round-the-world flight even as CNAC pioneered flying the most dangerous route in the world—the famous Burma Hump, and the only interior route to the west not controlled by the Japanese.This backdrop sets the stage for my fictional characters to intermingle with the heroes who actually lived during those times and tells their fascinating story. Here's a synopsis:It's 1994. All Captain Stephen Cannon knows of Anna, his Russian émigré mother, and Alex, his aviation-pioneering father, is from their China Diaries, their personal journals that chronicle their courtship in China through Pearl Harbor. Then, after an epic escape from the siege of Hong Kong by Clipper, carrying important documents to the States, Anna disappears into the maelstrom in 1943.From the diaries, Stephen has always been embittered by his conviction that Anna abandoned him as a baby and returned to China with no explanation. Now, fifty years later, he receives a call from a Chinese exchange student whose great uncle has just emigrated to Hong Kong from the PRC bringing with him Anna's Russian map case, journals, a strange medal, and the incredible story of how they escaped the infamous Japanese rape of Nanking, in 1938.Beset with revisionists intent on suppressing his mother's story, Stephen jets to China to recover the diaries and discover the real she left. In doing so, he enters the nineteen-thirties world of his mother: a China beleaguered with warring political factions, ten years of Japanese aggression, espionage, love, betrayal and an environment where émigré women survived using their wits and beauty.



Food is Culture

Food is Culture Author Massimo Montanari
ISBN-10 9780231137904
Release 2006
Pages 149
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Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.