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Author : Dayle Hayes,Rachel Laudan
Publisher : Marshall Cavendish
Page : 164 pages
File Size : 54,8 Mb
Release : 2024-05-30
Category : Electronic
ISBN : 0761478256
Author : Dayle Hayes,Rachel Laudan
Publisher : Cavendish Square
Page : 164 pages
File Size : 42,7 Mb
Release : 2008-09
Category : Cooking
ISBN : 0761478175
Food choices can be complex and confusing, with mixed messages, advertising hype, and misinformation. There is a heightened awareness about nutrition, weight control, and chronic diseases in childhood. It is helpful to have a source that can be trusted with easy-to-understand information about food and nutrition.
Author : Dayle Hayes,Rachel Laudan
Publisher : Cavendish Square Publishing
Page : 128 pages
File Size : 53,7 Mb
Release : 2008-09
Category : Food
ISBN : 0761478280
Author : Dayle Hayes,Rachel Laudan
Publisher : Cavendish Square
Page : 164 pages
File Size : 50,9 Mb
Release : 2008-09
Category : Cooking
ISBN : 0761478175
Food choices can be complex and confusing, with mixed messages, advertising hype, and misinformation. There is a heightened awareness about nutrition, weight control, and chronic diseases in childhood. It is helpful to have a source that can be trusted with easy-to-understand information about food and nutrition.
Author : Dayle Hayes,Rachel Laudan
Publisher : Cavendish Square Publishing
Page : 128 pages
File Size : 46,7 Mb
Release : 2008-09
Category : Food
ISBN : 0761478248
Author : Anonim
Publisher : Marshall Cavendish
Page : 0 pages
File Size : 42,6 Mb
Release : 2009
Category : Food
ISBN : 0761478256
Author : Dayle Hayes,Rachel Laudan
Publisher : Cavendish Square Publishing
Page : 128 pages
File Size : 47,9 Mb
Release : 2008-09
Category : Food
ISBN : 0761478205
Author : Dan Jurafsky
Publisher : W. W. Norton & Company
Page : 238 pages
File Size : 53,8 Mb
Release : 2014-09-15
Category : Cooking
ISBN : 9780393245875
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.
Author : William Edward Armytage Axon
Publisher : Unknown
Page : 0 pages
File Size : 40,5 Mb
Release : 2022-10-27
Category : History
ISBN : 1018150013
Author : Charles C. Ludington,Matthew Morse Booker
Publisher : Unknown
Page : 304 pages
File Size : 52,5 Mb
Release : 2019
Category : Cooking
ISBN : 1469652897
What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food--from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.
Author : Jon Entine
Publisher : Am Cncl on Science, Health
Page : 121 pages
File Size : 55,7 Mb
Release : 2011
Category : Science
ISBN : 9780578075617
Explains how scientists assess the risks and benefits of chemicals, arguing that fear of chemicals poses a risk to public health.
Author : Mark H. Zanger
Publisher : Bloomsbury Publishing USA
Page : 345 pages
File Size : 42,9 Mb
Release : 2001-01-30
Category : Social Science
ISBN : 9780313091506
The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
Author : Karen Iacobbo,Michael Iacobbo
Publisher : Bloomsbury Publishing USA
Page : 230 pages
File Size : 45,8 Mb
Release : 2006-06-30
Category : Social Science
ISBN : 9780313071904
Vegetarianism is not a diet trend, or the flavor of the month. Instead, it is a philosophy and practice with roots in antiquity. Vegetarianism has existed for centuries in much of the world as a social movement and subculture. In the United States, this subculture has existed for more than 200 years. In this book, the Iacobbos bring this thriving subculture to life. By examining its businesses, organizations, events, scholarship, and influence on the arts, and by interviewing dozens of vegetarians and vegans, the authors reveal a subculture whose members hold a variety of perspectives on everything from animal rights to advocacy, politics, and religion. Building upon their previous book, a history of vegetarianism, the Iacobbos delve into its current incarnations. They include information on the food industry, health studies on the benefits of vegetarians and vegan ways of eating, the popularity of vegetarianism, and the backlash against it. They highlight the work of vegetarian advocates and provide a glimpse of the stores, magazines, restaurants, and organizations that bring this subculture together. Finally, they include projections for the future from vegetarians, environmentalists, lawyers, nutritionists, economists, and experts in animal rights.
Author : Michio Kushi,Stephen Blauer,Wendy Esko
Publisher : Penguin
Page : 276 pages
File Size : 54,8 Mb
Release : 2004-03-08
Category : Health & Fitness
ISBN : 1583331808
The third edition of the "bible" of the macrobiotic movement. Originally published in 1985, The Macrobiotic Way is a classic in its field. It is the definitive guide to macrobiotics, an approach to diet and lifestyle that promotes both inner peace and harmony with others and the environment through plant-based whole foods. Now updated, it covers not only the central dietary principles, nutrition, and foods but also cooking techniques, essentials for a macrobiotic kitchen, menus and recipes, along with exercise, life philosophy, home and lifestyle, and the role of macrobiotics in natural healing.
Author : Simon Langley-Evans
Publisher : John Wiley & Sons
Page : 464 pages
File Size : 53,8 Mb
Release : 2013-05-07
Category : Medical
ISBN : 9781118699560
Traditionally, nutrition textbooks have divided human nutrition into basic science, public health and clinical nutrition, however in this exciting new textbook, Professor Simon Langley-Evans spans these divisions, bringing together the full range of disciplines into one accessible book through the lifespan approach. Taking the reader through how the body’s demand for nutrients continues to change across the many stages of life, such an approach allows full consideration of how diet relates to health, wellbeing and disease and provides an excellent vehicle to illustrate the key concepts in nutrition science. Carefully structured with the student’s needs in mind, each chapter includes: Learning objectives Research highlights, clearly displayed in boxes Suggested further reading Summary boxes Brief self-assessment tests Additional resources are published on the book’s website: www.wiley.com/go/langleyevans Nutrition: A Lifespan Approach will provide the undergraduate student of nutrition with an excellent learning resource. The book will also be a valuable tool for those studying areas such as human biology, health studies and sports science, where an understanding of human nutrition is required. Professionals working in nutrition, dietetics and related health sciences will also find much of value within this book. Libraries in all universities and research establishments where nutrition, dietetics, health and medical sciences are studied and taught should have copies of this book available on their shelves.