- Table View
- List View
Eating for Recovery: The Essential Nutrition Plan to Reverse the Physical Damage of Alcoholism
by Molly SipleYou can reverse the physical damage of alcoholism with nature's best medicine: food. Common side effects of excessive drinking include poor digestive and liver function; problems with managing blood sugar; weakened circulatory, immune, and nervous systems; and impaired thinking and changes in mood-regulating hormones. While the primary focus of anyone recovering from alcoholism is staying sober, a critical part of recovery involves halting or reversing the physical damage of excessive alcohol consumption. Registered Dietitian Molly Siple's innovative program helps you improve your health, detoxify, and reduce the risk of degenerative diseases linked to alcohol abuse. Siple's stress-free, uncomplicated program offers: Critical information on common physical ailments brought on by alcoholism Lists of "recovery foods" that help combat specific ills and improve health Manageable recovery goals and easy ways to implement them Easy-to-make recipes for every meal, including snacks and beverages 21 days worth of menus to jump-start nutritious eating Shopping lists, recommendations for eating out, and other resources Eating for Recovery's guidelines, practical tips, recipes and varied meal plans make it the essential resource for anyone seeking to restore their health and vitality after alcohol abuse.
Eating for Two: The Complete Guide to Nutrition During Pregnancy and Beyond
by Annabel KarmelAll the advice and information you need for eating healthfully during pregnancy and in the early months of your new baby's life.When it comes to cravings, nutrition, and vitamin supplements, every mom-to-be needs to know how to maintain a safe, balanced diet for herself and her baby. For the first time, child nutrition expert Annabel Karmel brings her knowledge and experience to expectant mothers, guiding you through each stage of your pregnancy and offering practical tips and advice on what to eat and what to avoid. From foods that promote conception and ideas for avoiding morning sickness, to the best eating habits to combat sleeplessness, anemia, and heartburn, Annabel leads you through your pregnancy and beyond, even suggesting meals to make and freeze for when you have your new baby! With Karmel's specialized advice and more than ninety fabulous recipes, Eating for Two will give you the knowledge and confidence that you are eating the best possible diet for you and your developing baby.
Eating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World: A Cookbook (Goop Press)
by Maya FellerFrom &“one of the most brilliant registered dietitians ever&” (Gwyneth Paltrow) comes a culinary trip around the globe with 80+ delicious, healthy recipes for heritage dishes embraced by diverse groups of people living in the United States.&“A multicultural road map to healthier eating . . . While most dietitian-driven cookbooks are full of &‘No!&’ . . . this one delights with &‘Yes!&’ and makes the reader want to head for the kitchen.&”—Jessica B. Harris, Ph.D., author of High on the HogThe typical American diet is heavy in added sugars, salts, and synthetic fats, but one-size-fits-all nutrition plans often leave many of us wanting more. There&’s a more delicious way to eat sustainably and healthfully, by getting back to flavorful traditional cooking methods from cultures around the world including the Caribbean, South America, Africa, the Mediterranean, Asia, and more. In Eating from Our Roots, Maya Feller, a registered dietitian and nutritionist known for her approachable, real-food-based solutions, highlights nourishing dishes from around the world with a focus on whole and minimally processed ingredients prepared with spices and flavor-enhancing techniques at home. She shares thoughtful and realistic ways to think about how we relate to food, along with nutrition highlights and tips throughout. Maya makes it easy to enjoy the vibrant flavors of your favorite cuisine, whether that&’s the foods you grew up eating in the family kitchen or new recipes you&’re discovering for the first time. Recipes like:• Sweet Potato and Leek Soup with Crispy Potato Skins from West Africa• Salted Cod from Trinidad & Tobago• Mezze: Cucumber Za&’atar Salad, Olive Oil Labneh, and Olives from Lebanon• Pad See Ew with Chicken from Thailand• Cajun Gumbo from the American South• Pao de Queijo (Brazilian Cheese Bread) from Brazil With more than eighty recipes and beautiful photography throughout, Eating from Our Roots is a love letter to the globe that celebrates its amazing diversity of nourishing, flavorful dishes.
Eating from the Ground Up: Recipes For Enjoying Vegetables All Year Long
by Alana ChernilaVegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out."What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
Eating in Color: Delicious, Healthy Recipes for You and Your Family
by Frances Largeman-RothA fun, accessible way to add a colorful array of fruits, vegetables, and whole grains to your diet—with more than 90 recipes and photos. Registered dietician and bestselling cookbook author Frances Largeman-Roth shows home cooks how to use the color spectrum to bring more vividly-hued food to the table. From deep green kale to vermilion beets, Eating in Color showcases vibrant, delicious foods that have been shown to reduce the risk of heart disease and stroke, some cancers, diabetes, and obesity. Avocados, tomatoes, farro, blueberries, and more shine in stunning photographs of 90 color-coded, family-friendly recipes, ranging from Caramelized Red Onion and Fig Pizza to Cran-Apple Tarte Tatin. Clear preparation instructions and nutritional information make this an essential resource for eating well while eating healthy. &“Enjoying a rainbow of produce is one of the top things you can do to boost your wellbeing. Eating In Color offers all the inspiration and tools you need to do just that―absolutely deliciously.&” —Ellie Krieger, RD, Food Network host and author of Weeknight Wonders
Eating in Maine: At Home, On the Town and on the Road
by Malcolm Bedell Jillian BedellDiscover Maine places and plates under the expert guidance of Jillian and Malcolm Bedell. Month by month, the Bedells dish great Maine food, and their restaurant tastes range from Dysart's Truck Stop to Fore Street, from Fat Boy Drive-In to Duckfat. Recipes range from a riff on the Maine Italian sandwich to Spicy Lamb Meatballs with Roasted Golden Beets and Moroccan Couscous. From fried clams to lobster and Mayan slow-cooked pork, the Bedells love and celebrate it all. How better to celebrate the milestones in a Maine year than with food,whether prepared at home or enjoyed in a restaurant? And who better to guide you than the creators of Maine's most popular food blog? Jillian and Malcolm Bedell are the pied pipers of great Maine dining, seeking out and celebrating the best traditional fare as well as the most irresistible international cuisine in Maine today. From fried clams to lobster fra diavolo, from Maine Italian sandwiches to Fat Boy Diner to Fore Street, EATING IN MAINE will guide you through the seasons on a Maine food adventure. The Bedells' food blog, fromaway.com, hosts more than 150,000 unique visitors monthly. From the creators of the award-winning food blog fromaway.com, winners of the NBC "Today" show Super Bowl Buffalo Wing Cook-Off. More than 100 recipes, 50 restaurant reviews, and 10 food-themed road trips plus scores of menu suggestions for the holiday celebrations through a Maine year.
Eating in Theory (Experimental Futures)
by Annemarie MolAs we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as dispersed, and relating as a matter of inescapable dependence.
Eating in US National Parks: Cosmopolitan Taste and Food Tourism (Routledge Food Studies)
by Kathleen LeBescoThis book presents a fascinating exploration of eating experiences within US national parks, explaining how, on what, and why people eat in national parks and how this has changed over the last century. National parks are enjoying unprecedented popularity, and they are especially popular sites for the expression of cosmopolitanism, an ideological outlook descended from the Romantics on whose vision the parks were originally founded. The book explores the constructed foodscape within US national parks, situating the romantic consumption ethos within the context of sociological work on distinction, culinary tourism, and culinary capital. It analyzes and problematizes elements of cosmopolitan taste and desire, examining food tourism in wilderness spaces that satisfies cosmopolitan hunger for authenticity and a certain type of self-making. Weaving together strands of research that have not been previously integrated, the book gleans meaning from concessions menus and park restaurant web pages and employs audience analysis to take stock of park restaurant visitors’ contributions to restaurant review websites, as well as to understand how they represent their park eating experiences on social media. The book examines how satisfying cosmopolitan tastes in the parks creates profit for corporate concessioners, but also may produce bioregionalist successes and a recentering of Indigenous foodways. It concludes by exploring inroads to a better food experience in the parks, involving food products and processes that are regionally/locally specific, where tourists witness and participate in food production and enjoy commensality, but that are also non-extractive and show care for the environment and the people who inhabit it. This book will be of great interest to students and scholars of food studies, tourism and hospitality, sociology of culture, parks and recreation, American studies, and environmental studies. The book will also be of interest to parks and recreation decision makers, sustainable tourism leaders, and hospitality managers.
Eating in the Light of the Moon
by Anita JohnstonBy weaving practical insights and exercises through a rich tapestry of multicultural myths, ancient legends, and folktales, Anita Johnston helps the millions of women preoccupied with their weight discover and address the issues behind their negative attitudes toward food.
Eating in the Middle: A Mostly Wholesome Cookbook
by Andie MitchellIn her inspiring New York Times bestselling memoir, It Was Me All Along, Andie Mitchell chronicled her struggles with obesity, losing weight, and finding balance. <P><P>Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size. In 80 recipes, she shows how she eats: mostly healthy meals that are packed with flavor, like Lemon Roasted Chicken with Moroccan Couscous and Butternut Squash Salad with Kale and Pomegranate, and then the “sometimes” foods, the indulgences such as Peanut Butter Mousse Pie with Marshmallow Whipped Cream, because life just needs dessert. With 75 photographs and Andie’s beautiful storytelling, Eating in the Middle is the perfect cookbook for anyone looking to find freedom from cravings while still loving and enjoying every meal to the fullest.
Eating in the Raw
by Carol AltTen years ago, Carol Alt was feeling bad. Really bad. She had chronic headaches, sinusitis, and stomach ailments; she was tired and listless. And then Carol started eating raw--and changed her life. Eating in the Raw begins with her story and then presents practical, how-to information on everything you need to know about the exciting movement that's been embraced by Demi Moore, Pierce Brosnan, Sting, Edward Norton, and legions of other health-minded people. You'll learn:*What exactly raw food is--and isn't--and how to integrate it into your diet*How to avoid the all-or-nothing pitfall: you can eat some cooked foods, you can eat some foods partially cooked, and you don't have to deprive yourself*Why raw food is not just for vegetarians or vegans--Carol eats meat, and so can you*The differences between cooked and raw vitamins, minerals, and enzymes, and what they mean for you*An ease-in approach to eating raw, and how to eat raw in restaurantsIn addition, Carol answers frequently asked questions and offers forty simple recipes for every meal, from light dishes such as Gazpacho and Lentil Salad to entrees including Tuna Tartare and Spaghetti al Pesto and even desserts like Pumpkin Pie and Apple Tart with Crème Anglaise--rounding out a thorough, accessible, and eminently compelling case why in the raw is the best way to eat.From the Trade Paperback edition.
Eating on the Wild Side: The Missing Link to Optimum Health
by Jo RobinsonThe next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.Eating on the Wild Side is the first book to reveal the nutritional history of our fruits and vegetables. Starting with the wild plants that were central to our original diet, investigative journalist Jo Robinson describes how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals, and antioxidants. New research shows that these losses have made us more vulnerable to our most troubling conditions and diseases--obesity, diabetes, cancer, cardiovascular disease, chronic inflammation, and dementia. In an engaging blend of science and story, Robinson describes how and when we transformed the food in the produce aisles. Wild apples, for example, have from three to 100 times more antioxidants than Galas and Honeycrisps, and are five times more effective in killing cancer cells. Compared with spinach, one of our present-day "superfoods," wild dandelion leaves have eight times more antioxidant activity, two times more calcium, three more times vitamin A, and five times more vitamins K and E. How do we begin to recoup the losses of essential nutrients? By "eating on the wild side"--choosing present-day fruits and vegetables that come closest to the nutritional bounty of their wild ancestors. Robinson explains that many of these jewels of nutrition are hiding in plain sight in our supermarkets, farmers markets, and U-pick orchards. Eating on the Wild Side provides the world's most extensive list of these superlative varieties. Drawing on her five-year review of recently published studies, Robinson introduces simple, scientifically proven methods of storage and preparation that will preserve and even enhance their health benefits: Squeezing fresh garlic in a garlic press and then setting it aside for ten minutes before cooking it will increase your defenses against cancer and cardiovascular disease. Baking potatoes, refrigerating them overnight, and then reheating them before serving will keep them from spiking your blood sugar. Cooking most berries makes them more nutritious. Shredding lettuce the day before you eat it will double its antioxidant activity. Store watermelon on the kitchen counter for up to a week and it will develop more lycopene. Eat broccoli the day you buy it to preserve its natural sugars and cancer-fighting compounds. The information in this surprising, important, and meticulously researched book will prove invaluable for omnivores, vegetarians, and vegans alike, and forever change the way we think about food.
Eating the Alphabet: Fruits & Vegetables from A to Z
by Lois EhlertA vibrant and sturdy word book starring fruits and vegetables from around the world from Caldecott Honor–winning author-illustrator Lois Ehlert. Features upper- and lowercase letters for preschoolers just learning language.Each turn of the page reveals a mouth-watering arrangement of foods: Indian corn, jalapeno, jicama, kumquat, kiwifruit and kohlrabi. Lois Ehlert's lively watercolors paired with bold easy-to-read type make for a highly appealing and accessible book for parents and children to devour.At the end of the book, Ehlert provides a detailed glossary that includes pronunciation, botanical information, the origin and history of the particular plant and occasional mythological references, with a small watercolor picture to remind the reader of what the plant looks like.Apple to Zucchini,come take a look.Start eating your waythrough this alphabet book.
Eating the Bible: Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul
by Rena RossnerOne weekend, a decade ago, author Rena Rossner was served a bowl of lentil soup at dinner. The portion of the Bible that had been discussed that week was the chapter in which Esau sells his birthright to his brother Jacob for a bowl of red lentil soup. Rossner was struck by the ability to bring the Bible alive in such a tactile way and decided on the spot to see whether she could incorporate the Bible into a meal each week. And so she has. The result, Eating the Bible, is an innovative cookbook with original, easy-to-prepare recipes that will ignite table conversation while pleasing the stomach. Every meal will become both a tactile and intellectual experience as the recipes enrich both the soul of the cook and the palates of those at the table.Every cook must glance at a recipe countless times before completing a dish. Often recipes involve five- to ten-minute periods during which one must wait for the water to boil, the soup to simmer, or the onions to sauté. It is Rossner's goal to help enrich those moments with biblical verse and commentary, to enable cooks to feed their souls as they work to feed the members of the household and guests. From the zesty "Garden of Eden Salad" to the "Honey Coriander Manna Bread," each recipe will delight the palate and spark the mind.
Eating the Ocean: Seafood and Consumer Culture in Canada (La collection Louis J. Robichaud/The Louis J. Robichaud Series)
by Brian PayneDuring the first half of the twentieth century, Canadian fisheries regularly produced more fish than markets could absorb, driving down profits and wages. To address this, both industry and government sought to stimulate domestic consumption via increased advertising. In Eating the Ocean Brian Payne explores how government-funded marketing called upon Canadian housewives to prepare more seafood meals to improve family health and aid an industry central to Canadian identity and heritage. The goal was first to make seafood a central element of a “wholesome” diet as a solution to a perceived nutritional crisis, and, second, to aid industry recovery and growth while decreasing Canadian fisheries’ dependency on foreign markets. But fishery managers and policymakers fundamentally miscalculated consumer demand, wrongly assuming that Canadians could and would eat more seafood. Fisheries continued to extract more fish than the environment and the market could sustain, and the collapse of the nation’s fisheries that we are now seeing has as much to do with failed assessments of market demand as it does with faulty extraction practices. Using internal communications between industry leaders and Ottawa bureaucrats, as well as advertising and promotional material published in the nation’s leading magazines, national and local newspapers, and radio programming, Eating the Ocean traces the flawed understanding of not only supply but demand, a misguided gamble that caused fisheries to become the most mismanaged resource economy in early-twentieth-century Canada.
Eating the Pacific Northwest: Rediscovering Regional American Flavors
by Darrin NordahlFrom the brisk waters of Seattle to the earthy mushroom-studded forest surrounding Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are native to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters with Truffled Rémoulade and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table.
Eating to Beat Type 2 Diabetes: The low carb way to reverse insulin resistance and control diabetes
by Sarah FlowerIn Eating to Beat Type 2 Diabetes, qualified nutritionist and esteemed author Sarah Flower offers a key message for those who either have or are at risk of developing type 2 diabetes: avoid processed grains, sugars and other foods, and opt instead for a balanced diet containing proper ingredients that are rich in natural fats and good-quality protein. Sarah put her own clients suffering from type 2 diabetes onto this sugar-free, low-carb and high-fat regime with amazing results. They experienced weight loss, increased energy levels and - most importantly - they saw their blood sugar levels decrease to a normal range so that they were able to come off medication. This book: -Explains how to make the essential dietary changes to fight type 2 diabetes and the science behind them -Provides a comprehensive 'go-to' list of good and bad foods -Gives practical, easy-to-follow and utterly delicious family recipes which prove that changing your lifestyle and eating habits doesn't have to mean missing out on foods you love - from 'Easy low-carb pancakes' to 'Grain-free chicken Kiev' Eating to Beat Type 2 Diabetes has been supported by Dr David Unwin and Dr Ian Lake. In 2016 Dr Unwin was both 'NHS Innovator of the year' and a finalist for 'Diabetes Team of the Year' in the British Medical Journal National Awards. Dr Ian Lake is medical advisor to diabetes.co.uk and founder member of The Public Health Collaboration, a charity dedicated to informing and implementing health decisions for better public health.
Eating to Beat Type 2 Diabetes: The low carb way to reverse insulin resistance and control diabetes
by Sarah FlowerIn Eating to Beat Type 2 Diabetes, qualified nutritionist and esteemed author Sarah Flower offers a key message for those who either have or are at risk of developing type 2 diabetes: avoid processed grains, sugars and other foods, and opt instead for a balanced diet containing proper ingredients that are rich in natural fats and good-quality protein. Sarah put her own clients suffering from type 2 diabetes onto this sugar-free, low-carb and high-fat regime with amazing results. They experienced weight loss, increased energy levels and - most importantly - they saw their blood sugar levels decrease to a normal range so that they were able to come off medication. This book: -Explains how to make the essential dietary changes to fight type 2 diabetes and the science behind them -Provides a comprehensive 'go-to' list of good and bad foods -Gives practical, easy-to-follow and utterly delicious family recipes which prove that changing your lifestyle and eating habits doesn't have to mean missing out on foods you love - from 'Easy low-carb pancakes' to 'Grain-free chicken Kiev' Eating to Beat Type 2 Diabetes has been supported by Dr David Unwin and Dr Ian Lake. In 2016 Dr Unwin was both 'NHS Innovator of the year' and a finalist for 'Diabetes Team of the Year' in the British Medical Journal National Awards. Dr Ian Lake is medical advisor to diabetes.co.uk and founder member of The Public Health Collaboration, a charity dedicated to informing and implementing health decisions for better public health.
Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them
by Dan SaladinoDan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than everOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still:The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer.If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee.From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States
by Andrew R. RuisIn Eating to Learn, Learning to Eat, historian A. R. Ruis explores the origins of American school meal initiatives to explain why it was (and, to some extent, has continued to be) so difficult to establish meal programs that satisfy the often competing interests of children, parents, schools, health authorities, politicians, and the food industry. Through careful studies of several key contexts and detailed analysis of the policies and politics that governed the creation of school meal programs, Ruis demonstrates how the early history of school meal program development helps us understand contemporary debates over changes to school lunch policies.
Eating to Win (Fountas & Pinnell LLI Purple #Level P)
by Callie McCaffertyEating to Win by Callie McCafferty
Eating with Peace and Moderation: A Harperone Select (Harperone Selects Ser.)
by Mariel HemingwayCelebrity, author, yoga instructor, and wellness enthusiast Mariel Hemingway offers a 30-day plan for total mind and body health Mariel Hemingway’s Living in Balance is not another one-size-fits-all program with rigid rules and baffling instructions. Rather, the simple steps in this practical program to all-over wellness springs from four fundamental areas of life: food, exercise, silense, and environment. Hemingway, a longtime yoga devotee and one of the leading voices for holistic living, discusses what our bodies and minds need, how to make the best decisions for our daily lives, and why in just 30 days we can all look great, feel great, and find peace of mind. Readers learn:• How what we eat and drink affects how we feel every day. • That exercise not only helps us stay in shape, but connects us to ourselves• How bringing silent reflection into our lives helps us learn to observe, and can positively alter our habits and behaviors.• Why our homes echo the clutter and chaos of the outside world, and how they can be transformed into havens for the balanced life we seek.
Eating with Peter: A Gastronomic Journey
by Susan BuckleyA life-changing journey intertwining high romance, gastronomy, and an unsurpassable joie de vivre for readers of Julie and Julia and My Paris Kitchen.Susan's life would never be the same after she meets Peter Buckley. A man who was larger than life, Peter pulls Susan out of her comfort zone to taste the fine life, literally. Together they embark on a rollicking adventure through Michelin-starred restaurants in France to the souks of Morocco and the waters of the Red Sea and the Caribbean. They explore the world, and along the way discover the most desired tables (sometimes in a tent) and the best markets, moving from Peter's adventures with Hemingway to sampling delectable treasures in an Alpine meadow.When they return to New York, Susan and Peter-a writer, photographer, gourmand, as well as an inventive chef-incorporate their adventures into their daily American life. As they explore three-star restaurants, French farms, and Italian cheesemakers, the reader gets a taste of famous gastronomic dishes and their chefs, in addition to learning about mouth-watering recipes, culinary moments around the Buckley's kitchen and table with family and friends, and many of their New York food secrets. If much has been written about La Haute Cuisine in the past, nothing compares to the fresh, personal, and tantalizing tone Eating with Peter offers. All twenty-eight recipes in the book have thoroughly been tested, and should invite the reader to recreate the joys of Susan and Peter's experience.
Eating with the Tudors: Food and Recipes
by Brigitte WebsterDive right into this extensive collection of authentic Tudor recipes, from suckling pigs to pax cakes! Eating with the Tudors is an extensive collection of authentic Tudor recipes that tell the story of a dramatically changing world in sixteenth-century England. This book highlights how religion, reformation and politics influenced what was served on a Tudor’s dining table from the very beginning of Henry VII’s reign to the final days of Elizabeth I’s rule. Discover interesting little food snippets from Tudor society, carefully researched from household account books, manuscripts, letters, wills, diaries and varied works by Tudor physicians, herbalists and chronologists. Find out about the Tudor’s obsession with food and uncover which key ingredients were the most popular choice. Rediscover old Tudor favorites that once again are being celebrated in trendy restaurants and learn about the new, exotic food that excited and those foods that failed to meet the Elizabethan expectations. Eating with the Tudors explains the whole concept of what a healthy balanced meal meant to the people of Tudor England and the significance and symbology of certain food and its availability throughout the year. Gain an insight into the world of Tudor food, its role to establish class, belonging and status and be tempted to re-create some iconic Tudor flavors and experience for yourself the many varied and delicious seasonal tastes that Tudor dishes have to offer. Spice up your culinary habits and step back in time to recreate a true Tudor feast by impressing your guests the Tudor way or prepare a New Year’s culinary gift fit for a Tudor monarch.
Eating, Building, Dwelling: About Food, Architecture and Cities (Routledge Research in Architecture)
by Marta Sequeira David Arredondo Garrido Juan CalatravaThe intricate relationship between food, city and architecture, spanning from ancient civilizations to the present, serves as a focal point for interdisciplinary discourse. This book delves into a diverse set of cases throughout history in which processes related to food significantly influenced architectural or urban designs.This book delineates three spatial levels — city, home and intermediate spaces — illuminating their dynamic interplay within the construct of a continually evolving “food space." Featuring 12 contributions from Mediterranean Europe, this publication explores historical legacies and contemporary challenges. Divided into urban-territorial and architectural scales, it offers nuanced insights into urban dynamics, domestic life and gastronomic tourism. Supported by a prestigious introductory study, this research advances a comprehensive understanding of food's role in shaping urban environments.Through the chapters of this book, those interested in cultural studies of food, urban history and architecture will be able to reflect on our relationship with food and its processes, and how it affects the way we live and design our cities and their architectures.