Consider The Fork

Consider The Fork Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Consider The Fork book. This book definitely worth reading, it is an incredibly well-written.

Consider the Fork

Bee Wilson
Consider the Fork Book PDF

Author : Bee Wilson
Publisher : Hachette UK
Page : 270 pages
File Size : 41,6 Mb
Release : 2012-10-09
Category : Cooking
ISBN : 9780465033324

Get Book

Consider the Fork by Bee Wilson Pdf

Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

First Bite

Bee Wilson
First Bite Book PDF

Author : Bee Wilson
Publisher : Basic Books
Page : 352 pages
File Size : 53,7 Mb
Release : 2015-12-01
Category : Cooking
ISBN : 9780465073900

Get Book

First Bite by Bee Wilson Pdf

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

Food

Jean-Louis Flandrin,Massimo Montanari
Food Book PDF

Author : Jean-Louis Flandrin,Massimo Montanari
Publisher : Columbia University Press
Page : 642 pages
File Size : 46,8 Mb
Release : 2013-05-21
Category : Cooking
ISBN : 9780231111553

Get Book

Food by Jean-Louis Flandrin,Massimo Montanari Pdf

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

The Way We Eat Now

Bee Wilson
The Way We Eat Now Book PDF

Author : Bee Wilson
Publisher : Basic Books
Page : 0 pages
File Size : 40,5 Mb
Release : 2019-05-07
Category : Social Science
ISBN : 0465093973

Get Book

The Way We Eat Now by Bee Wilson Pdf

An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.

Consider the Oyster

M. F. K. Fisher
Consider the Oyster Book PDF

Author : M. F. K. Fisher
Publisher : Pickle Partners Publishing
Page : 74 pages
File Size : 40,6 Mb
Release : 2016-10-21
Category : Cooking
ISBN : 9781787201262

Get Book

Consider the Oyster by M. F. K. Fisher Pdf

M. F. K. Fisher, whom John Updike has called our “poet of the appetites,” here pays tribute to that most enigmatic of ocean creatures, the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel—and of the pearls sometimes found therein—Fisher describes her mother’s joy at encountering oyster loaf in a girls’ dorm in the 1890s, recalls her own initiation into the “strange cold succulence” of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve’s famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the “dreadful but exciting” life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose. “Consider the Oyster marks M. F. K. Fisher’s emergence as a storyteller so confident that she can maneuver a reader through a narrative in which recipes enhance instead of interrupt the reader’s attention to the tales. She approaches a recipe as a published dream or wish, and the stories she tells here...are also stories of the pleasures and disillusionments of dreams fulfilled.”—PATRICIA STORACE, The New York Review of Books “Since Lewis Carroll no one had written charmingly about that indecisively sexed bivalve until Mrs. Fisher came along with her Consider the Oyster. Surely this will stand for some time as the most judicious treatment in English.”—CLIFFTON FADIMAN

A History of Food

Maguelonne Toussaint-Samat
A History of Food Book PDF

Author : Maguelonne Toussaint-Samat
Publisher : John Wiley & Sons
Page : 776 pages
File Size : 41,7 Mb
Release : 2009-03-25
Category : History
ISBN : 9781444305142

Get Book

A History of Food by Maguelonne Toussaint-Samat Pdf

The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

What the Fork Are You Eating?

Stefanie Sacks MS, CNS, CDN,Stefanie Sacks
What the Fork Are You Eating Book PDF

Author : Stefanie Sacks MS, CNS, CDN,Stefanie Sacks
Publisher : TarcherPerigee
Page : 402 pages
File Size : 40,8 Mb
Release : 2014-12-26
Category : Health & Fitness
ISBN : 9780399167966

Get Book

What the Fork Are You Eating? by Stefanie Sacks MS, CNS, CDN,Stefanie Sacks Pdf

It's labeled "natural," "grass-fed," or "free-roaming;" yet it might be anything but. It's time to find out what you're actually eating... When your groceries are labeled “low-fat,” “sugar-free,” and even “natural” and "antibiotic-free," it’s easy to assume that you’re making healthy choices. Yet even some of those seemingly wholesome offerings contain chemical preservatives, pesticides, and artificial flavors and coloring that negatively affect your health. In What the Fork Are You Eating?, a practical guide written by certified chef and nutritionist Stefanie Sacks, MS, CNS, CDN, we learn exactly what the most offensive ingredients in our food are and how we can remove (or at least minimize) them in our diets. Sacks gives us an aisle-by-aisle rundown of how to shop for healthier items and create simple, nutritious, and delicious meals, including fifty original recipes.

Swindled

Bee Wilson
Swindled Book PDF

Author : Bee Wilson
Publisher : Princeton University Press
Page : 488 pages
File Size : 51,7 Mb
Release : 2020-06-16
Category : Cooking
ISBN : 9780691214085

Get Book

Swindled by Bee Wilson Pdf

Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.

The Design of Childhood

Alexandra Lange
The Design of Childhood Book PDF

Author : Alexandra Lange
Publisher : Bloomsbury Publishing USA
Page : 417 pages
File Size : 46,9 Mb
Release : 2018-06-12
Category : Family & Relationships
ISBN : 9781632866370

Get Book

The Design of Childhood by Alexandra Lange Pdf

From building blocks to city blocks, an eye-opening exploration of how children's playthings and physical surroundings affect their development. Parents obsess over their children's playdates, kindergarten curriculum, and every bump and bruise, but the toys, classrooms, playgrounds, and neighborhoods little ones engage with are just as important. These objects and spaces encode decades, even centuries of changing ideas about what makes for good child-rearing--and what does not. Do you choose wooden toys, or plastic, or, increasingly, digital? What do youngsters lose when seesaws are deemed too dangerous and slides are designed primarily for safety? How can the built environment help children cultivate self-reliance? In these debates, parents, educators, and kids themselves are often caught in the middle. Now, prominent design critic Alexandra Lange reveals the surprising histories behind the human-made elements of our children's pint-size landscape. Her fascinating investigation shows how the seemingly innocuous universe of stuff affects kids' behavior, values, and health, often in subtle ways. And she reveals how years of decisions by toymakers, architects, and urban planners have helped--and hindered--American youngsters' journeys toward independence. Seen through Lange's eyes, everything from the sandbox to the street becomes vibrant with buried meaning. The Design of Childhood will change the way you view your children's world--and your own.

The Fork, the Witch, and the Worm

Christopher Paolini
The Fork the Witch and the Worm Book PDF

Author : Christopher Paolini
Publisher : Puffin Books
Page : 0 pages
File Size : 41,8 Mb
Release : 2020-01-02
Category : Juvenile Fiction
ISBN : 024139239X

Get Book

The Fork, the Witch, and the Worm by Christopher Paolini Pdf

A wanderer and a cursed child. Spells and magic. And dragons, of course. Welcome back to the world of Alagaesia. It's been a year since Eragon departed Alagaesia in search of the perfect home to train a new generation of Dragon Riders. Now he is struggling with an endless sea of tasks- constructing a vast dragonhold, guarding dragon eggs and dealing with Urgals and elves. Then a vision from the Eldunari and an exciting legend offer a much-needed distraction and a new perspective. Three fantastic original stories, interspersed with scenes from Eragon's own unfolding adventure and an excerpt from the memoir of Angela the herbalist, penned by Angela Paolini.

Food in History

Reay Tannahill
Food in History Book PDF

Author : Reay Tannahill
Publisher : Headline Review
Page : 424 pages
File Size : 52,9 Mb
Release : 2002
Category : Dinners and dining
ISBN : 0747267960

Get Book

Food in History by Reay Tannahill Pdf

From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthralling history of foods is packed with intriguing information, lore, and startling insights about how food has influenced world events. Illustrations.

Forks Over Knives: The Plant-Based Way to Health (Forks Over Knives)

Gene Stone
Forks Over Knives The Plant Based Way to Health Forks Over Knives Book PDF

Author : Gene Stone
Publisher : The Experiment, LLC
Page : 226 pages
File Size : 47,8 Mb
Release : 2011-06-28
Category : Health & Fitness
ISBN : 9781615191468

Get Book

Forks Over Knives: The Plant-Based Way to Health (Forks Over Knives) by Gene Stone Pdf

The #1 New York Times bestseller answers: What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers—and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet—it could save your life. It may overturn most of the diet advice you’ve heard—but the experts behind Forks Over Knives aren’t afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include: Insights from the luminaries behind the film—Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others Success stories from converts to plant-based eating—like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great! The many benefits of a whole-foods, plant-based diet—for you, for animals and the environment, and for our future A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools 125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day.

Good and Cheap

Leanne Brown
Good and Cheap Book PDF

Author : Leanne Brown
Publisher : Workman Publishing Company
Page : 208 pages
File Size : 53,7 Mb
Release : 2015-07-14
Category : Cooking
ISBN : 9780761184171

Get Book

Good and Cheap by Leanne Brown Pdf

A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget. While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices. The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.

Tools for Food

Corinne Mynatt
Tools for Food Book PDF

Author : Corinne Mynatt
Publisher : Hardie Grant Publishing
Page : 780 pages
File Size : 40,5 Mb
Release : 2021-09-23
Category : Cooking
ISBN : 9781784884864

Get Book

Tools for Food by Corinne Mynatt Pdf

Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.

Much Depends On Dinner

Margaret Visser
Much Depends On Dinner Book PDF

Author : Margaret Visser
Publisher : Harper Collins
Page : 433 pages
File Size : 49,5 Mb
Release : 2012-05-15
Category : Social Science
ISBN : 9781443403702

Get Book

Much Depends On Dinner by Margaret Visser Pdf

Course by course, Margaret Visser examines an ordinary meal—corn, salt, butter, chicken, rice, lettuce, olive oil, lemon juice and ice cream—to show the unexpected history, mythology and taboos behind what we eat.