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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.
Eating, Drinking, Overthinking: The Toxic Triangle of Food, Alcohol, and Depression—and How Women Can Break Free
by Susan Nolen-HoeksemaFrom the author of Women Who Think Too Much, a groundbreaking book that uncovers a hidden source of depression in women today Depression is a common and debilitating problem among women, though it rarely occurs in a vaccum. As Susan Nolen-Hoeksema's original research shows, overthinking—a tendency to ruminate on problems rather than to seek solutions—often co-exists with unhealthy eating habits and/or heavy drinking. In fact, 80 percent of women who report suffering from one of those also suffer from another. This groundbreaking book, written in a vivid narrative style that captures the complexities of women's lives today, explains how the three core problems of the Toxic Triangle reinforce one another, wreaking havoc on women's emotional well-being, physical health, relationships, and careers. Escape is possible, Nolen-Hoeksema assures us, for those who are already aware that they suffer from a serious problem as well as for the hundreds of thousands of others who have not yet examined the role that bingeing and purging—on negative thoughts, food, or alcohol—plays in their lives. Nolen-Hoeksema shows women how to harness their emotional and interpersonal strengths to overcome the stress caused by a destructive relationship with food, alcohol, and overthinking so that they can fashion effective, healthier strategies for living the life they deserve.
Eating: A Memoir
by Jason EpsteinJason Epstein, the legendary editor and publisher of Norman Mailer, Vladimir Nabokov, Gore Vidal, and E. L. Doctorow, among many other distinguished writers, and the editor of such great chefs and bakers as Alice Waters, Wolfgang Puck, and Maida Heatter, takes us on a culinary tour through his eventful life, beginning with his childhood summers in Maine, where his decision to improve upon his grandmother's chicken pot pie led to a lifetime at the stove. From the great restaurants of postwar Paris to the narrow streets of New York's Chinatown today; from a New Year's dinner aboard the old Ile de France with Buster Keaton to an evening at New York's glamorous "21" restaurant with the dreaded Roy Cohn; from Chinese omelettes with the great Jane Jacobs at the edge of the Arctic Ocean to a lobster dinner with the Mailers on Cape Cod, as well as a warning to examine the chair before you sit down to dinner with W. H. Auden, this delicious book celebrates a lifetime of pleasure in cooking and eating well. The author agrees with the Greek philosopher Heraclitus that you can never step in the same river twice, that every act is unique and so is every dish. In Jason Epstein's hands, rather than being presented in the usual rigid formula, recipes unfold as stories that he would tell a friend in stove-side conversation. And as Epstein demonstrates his personal touches in putting a dish together, he inspires his readers to be creative. A rich and provocative book, Eating will whet the appetites of all who love good food and delightful company.
EatingWell One-Pot Meals: Easy, Healthy Recipes for 100+ Delicious Dinners (EatingWell)
by Jessie Price The Editors of EatingWellMore than 100 recipes to cook in one pot! If you think one-pot meals are just heavy stews, you'll be amazed at the spectacular array of nutritious dishes on offer in EatingWell One-Pot Meals. These meals are fast to put together--most in under 45 minutes--and use simple, easy-to-find ingredients. The recipes follow sound principles of nutrition: They use lean meats and seafood; plenty of herbs and spices (rather than loads of butter, cream, and salt) for seasoning; lots of vegetables; and whole grains as opposed to refined grains. Using your Dutch oven, slow cooker, roasting pan, or skillet, you can make a bounty of healthy, delicious meals. Recipes include: Orange-Walnut Salad with Chicken Mu Shu Pork Quick Coq au Vin Italian White Bean & Polenta Bake
EatingWell Quick and Clean: 100 Easy Recipes for Better Meals Every Day
by Jessie Price The Editors of EatingWellThe easy, delicious way to clean eating, from the experts at EatingWell For 25 years, EatingWell has combined great recipes with smart nutrition advice. Now with these easy recipes, eating clean is finally both simple and achievable. Most of the recipes take less than 45 minutes start to finish. There’s even a chapter of 15-minute dinners. Ingredient lists are short and focused on whole foods, all of them easy to find. Beyond dinner, packable recipes for breakfast, lunch and snacks work with any schedule, all presented with a no-nonsense, science-backed approach. A clear intro chapter and savvy shopping advice throughout teach the principles of clean eating that are worth incorporating into any diet. And it all comes back to taste—recipes like Asparagus Tabbouleh, Chicken with Lemon-Herb Sauce and Blueberry Cobbler show how delicious clean eating can be.
EatingWell Soups: 100 Healthy Recipes for the Ultimate Comfort Food
by The Editors of EatingWellSatisfying to eat, loaded with healthy ingredients, and simple to make, soups are perennial favorites. EatingWell brings together 100 of its very best soups in this indispensable cookbook, illustrated with 100 color photos. The delicious recipes work for any occasion, from busy weeknights to special dinners, and the collection spans light and low-calorie to heartier--but still healthy—meal-in-a-bowl soups. A chapter on instant soups shows how to make tasty homemade “cup of noodle” jars—take them along and just add water! A resource chapter on techniques helps readers stocks their pantries, freeze soups, make stock, and more, and inspiring essays from soup makers around the country round out this enticing, healthy book.
EatingWell Vegetables: The Essential Reference
by The Editors of EatingWellThe reference book that combines vegetable love with authoritative knowledge; everything a cook needs to know to buy, store, cook, and enjoy vegetables at their peakEatingWell magazine is well known as a beacon of knowledge and reliability, helping people create a healthy lifestyle in and out of the kitchen--as well as making that lifestyle enjoyable and attainable. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on 100 common and less common vegetables, from arugula to yucca. Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, as well as more than 250 recipes with complete nutrition analysis, all tested by the EatingWell Test Kitchen. Each chapter gives core information on preparation, such as how to roast, steam, or sauté each vegetable perfectly. With 200 beautiful color photos of just-picked vegetables, delicious finished dishes, and step-by-step techniques, the book is a guide to the beauty, versatility, and delightful variety of vegetables.
EatingWell in Season: The Farmers' Market Cookbook (EatingWell)
by Nell Newman Jessie Price The Editors of EatingWell Preston MaringThis information-packed book offers up sound nutrition advice on why eating delicious fresh fruits and vegetables will help you live longer, feel better and keep the weight off. EatingWell's Test Kitchen delivers more than 100 new recipes that star fresh produce, such as Balsamic & Parmesan Roasted Cauliflower, Pork Roast with Walnut-Pomegranate Filling and Caramelized Pear Bread Pudding (for a sample of fall recipes). Divided up by season, the recipes celebrate the freshest ingredients. The book also includes tips on how to freeze and preserve bumper crops; techniques for roasting peppers, peeling mangoes, and other ways to preserve your farm finds; profiles of local farmers; tips on planting your own kitchen garden, and more.
Eats
by Marthe JocelynWith a fresh cast of animal characters — and what they eat — the creative team of Marthe Jocelyn and Tom Slaughter has produced another work in their award-winning series for very young book and art lovers. Marthe Jocelyn’s simple concept of matching creatures — familiar and unusual — with their favorite foods is brought to life by the sparkling colors and masterfully cut paper shapes of Tom Slaughter’s illustrations; a first taste of modern art. And the surprise final picture makes a satisfying dessert.Previous titles have received acclaim from Japan to Denmark, from France to Mexico. Enhancing a child’s visual and verbal vocabulary, Eats makes a joyful addition to the collection.
Eats with Sinners: Reaching Hungry People like Jesus Did
by Arron ChambersIn Jesus' day, eating with someone acknowledged that person as an equal. Religious leaders considered it unthinkable for a Jewish teacher to eat with common people. But Jesus cared more about saving souls than saving face. So who are you eating with? Eats with Sinners introduces a biblical model for evangelism-building relationships like Jesus did, one meal (or cup of coffee) at a time. * Each of 13 chapters concludes with a "Meal Plan," which contains questions and directives designed to give individual readers or small group members the opportunity for personal reflection and practical application of the principles outlined in each chapter. * Fun sidebars scattered throughout the book feature recipes, meal traditions in Jesus' day, and case studies.
Eatymology
by Josh FriedlandDo you like your garlic Goodfellas thin? Have you ever been part of a carrotmob? Why are bartenders fat washing their spirits (and what does that even mean?)Eatymology demystifies the most fascinating new food words to emerge from today's professional kitchens, food science laboratories, pop culture, the Web, and more. With 100 definitions, illustrations, and fun food facts and statistics on everything from bistronomy to wine raves, Eatymology shows you why it's absolutely imperative to adopt a coffee name and what it means to be gastrosexual, and is the perfect gift for everyone from foodiots to brocavores.
Ebelskivers: Filled Pancakes and Other Mouthwatering Miniatures
by Kevin CraftsOver 40 mouthwatering recipes for the Danish-style pancakes, ranging from traditional to whimsical and everything in between. Originally from Denmark, ebelskivers (pronounced &“able-skeevers&”) are snacks or desserts traditionally served during holidays and at celebrations. Today, cooks offer these puffy, sphere-shaped pancakes with a wide range of sweet and savory toppings and fillings, varying them in countless creative ways. Making ebelskivers requires little more than ingredients you probably already have on hand—milk, eggs, flour—and a special seven-welled pan that forms the pancakes&’ unique shape. Everything you need to know about making these treats is here: from mixing the batter; to cooking and filling the pancakes; to tips for creating perfect ebelskivers every time. Filled with luscious photographs and more than forty tempting recipes—plus recipes for toppings, sauces, and glazes—this book will provide endless inspiration for any occasion. Served any time of day, these delicious recipes will change the way you look at pancakes forever!
Ecofeminist Approaches to Early Modernity
by Jennifer Munroe Rebecca LarocheChallenges the notion of how early modern women may or may not have spoken for (or even with) nature. By focusing on various forms of 'dialogue,' these essays shift our interest away from speaking and toward listening, to illuminate ways that early modern Englishwomen interacted with their natural surroundings.
Ecologically Mediated Development: Promoting Biodiversity Conservation and Food Security (Sustainable Development and Biodiversity #41)
by Hanuman Singh Jatav Tatiana Minkina Vishnu D. RaiputThis edited volume addresses the critical need to balance biodiversity preservation with ensuring a nutritious and ample food supply for the growing global population. It emphasizes how conserving biodiversity enhances agricultural resilience, promotes sustainable food production, and safeguards food security for present and future generations. The book explores the complex interdependence between biodiversity and food security, identifying both challenges and threats, presenting solutions and strategies, and examining the roles of policies, governance, regulations, and international agreements. It highlights the importance of fostering research and raising awareness to promote sustainable agricultural practices, biodiversity conservation, and equitable resource access essential for long-term food security. The book includes real-world case studies and examples from different regions to demonstrate successful initiatives and the impact of biodiversity conservation on local food systems. This book provides a platform for researchers, conservationists, and policymakers to exchange knowledge and ideas on integrating biodiversity conservation into food security initiatives. It is a compilation of information by the experts and will be useful for researchers in the fields of botany, agriculture, nutrition, policy making and biotechnology.
Ecology and Socialism
by Chris WilliamsAround the world, consciousness of the threat to our environment is growing. The majority of solutions on offer, from using efficient light bulbs to biking to work, focus on individual lifestyle changes, yet the scale of the crisis requires far deeper adjustments. Ecology and Socialism argues that time still remains to save humanity and the planet, but only by building social movements for environmental justice that can demand qualitative changes in our economy, workplaces, and infrastructure.Chris Williams is a longtime environmental activist, professor of physics and chemistry at Pace University, and chair of the science department at Packer Collegiate Institute. He lives in New York City.
Economics of Food Retailing
by Daniel I. PadbergThe primary goal in this presentation is to carry the available economic data on food retailing through to logical conclusions on industry performance. The Food Commission could not agree on an interpretation of these data--both majority and minority members showing a strong propensity to political positions of long standing. The large size and importance of the food retailing industry and its proximity to consumers cast this industry inevitably and eternally in the light of public view, political curiosity, and increasing governmental regulation. This vulnerability identifies the need for a clear understanding of the retailing market structure, competitive behavior, and the kind of social performance which grows therefrom..
Economics, Governance, And Politics In The Wine Market
by Davide Gaeta Paola CorsinoviThe global wine industry is a continually modifying market impacted by financing, culture, and politics. Economics, Governance, and Politics in the Wine Market analyzes recent developments in European Agriculture policies on wine legislation and market trend orientation between political power and market structure.
Economy Gastronomy: Eat well for less
by Allegra McEvedy Paul MerrettLearn how to eat better and spend less with deliciously easy recipes 'Delicious, thrifty, inspiring' GUARDIAN Featuring over 100 mouth-watering recipes and practical tips, Economy Gastronomy will help you to cook simple, better food, and along the way save you a lot of money_______With this essential cookery companion, you will learn how to . . . - Get two, or even three, meals out of one basic ingredient - Turn leftovers into new and exciting dishes - Stock your cupboards so there's always a meal in the house - Shop seasonally, freeze and store food - Plan your meals and shrink your food bills With breakfasts, lunch, dinner, snack and treat ideas, you'll be making luxurious meals without spending a fortune or discarding surplus food in no time. Recipes include: - Caramelised onion and Cheshire cheese tart - Onion bhajis, tarka dahl and almond rice - Spinach, ham and ricotta gnocchi - Chinese-style crispy duck Filled with money-saving hacks and no-nonsense recipes, Economy Gastronomy will teach you how to use and spend less, without scrimping on flavour.
Economía comestible: Un economista hambriento explica el mundo
by Ha-Joon ChangUn festín de ideas económicas alternativas de la mano del autor de 23 cosas que no te cuentan sobre el capitalismo. «El único libroque he leído que me ha hecho reír, salivar y reevaluar mis ideas sobre economía, todo al mismo tiempo. Un volumen divertido, profundo y apetitoso».Brian Eno Cuando, en los años ochenta, el economista Ha-Joon Chang aterrizó por primera vez en Reino Unido desde Corea del Sur, se encontró con un país que comenzaba a salir de la insípida dieta inglesa y a experimentar con los sabores del resto del mundo. Eraun trayecto inverso al que estaba recorriendo la economía, cada vez más acomodada en una única escuela. Su nuevo y esperado libro, Economía comestible, demuestra con ejemplos claros y sabrosos que del mismo modo que esesencial abrirse a las diversas tradiciones culinarias también lo es disponer de una amplia variedad de perspectivas económicas. En este fascinante y delicioso volumen, Chang convierte en apetecibles todo tipo de ideas económicas, explicándolas a través de algunos ingredientes y recetas de diferentes lugares del planeta. Así, el chocolate puede ser una dulce adicción, pero aporta emocionantes ideas sobre las economías posindustriales del conocimiento; y mientras que la okra hace que el gumbo del sur de Estados Unidos tengauna suavidad que derrite el corazón, también remite a la enmarañada relación entre el capitalismo y la libertad. Desde el coste oculto del trabajo del hogar hasta el lenguaje engañoso del libre mercado, mientras cocina platos de todo el mundo, como el sándwich favorito de Elvis, las gambas al ajillo españolas y el dotorimuk coreano, este irresistible divulgador sirve un festín de ideas audaces fácil de digerir y con el que cambiar el mundo. La crítica ha dicho:«Excelente. Chang lleva dos décadas esforzándose por ofrecer una alternativa al neoliberalismo. Ahora ha alcanzado la cima de su propósito».Dan Davies, The Guardian «Un fascinante estofado de comida, historia y economía».Tim Spector «Una brillanteréplica al mito de que los legisladores pueden sobrevivir en simple programa neoliberal. Economía comestible es un festín portátil de ideas económicas alternativas envueltas en ingeniosas historias sobre comida de alrededor del mundo. Ha-Joon Chang demuestra una vez más que es uno de los economistas en activo más apasionantes».Owen Jones «Ha-Joon Chang lo ha vuelto a hacer. Su prosa deleita y nutre a partes iguales. De algún modo, consigue introducir un urgente debate sobre la relevancia de la economía en nuestro día a día a través de historias sobre comida y cocina que son encantadoras, divertidas y dulces (pero nunca agrias). Enfrentándose a los poderes económicos, Chang parece un osito de peluche asaltando a un rottweiler».David Pilling «En esta divertida guía, Ha-Joon Chang combina datos culinarios y conocimientos económicos. Impregna el estudio de curiosidades relacionadas con la comida, cubre un impresionante abanico de temas económicos y concluye con un llamamiento a los lectores para que escudriñen, piensen con imaginación y tengan una mentalidad abierta en su búsqueda de conocimientos económicos».Publishers Weekly
Ed Mitchell's Barbeque
by Ryan Mitchell Ed Mitchell Zella PalmerA celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North CarolinaEd Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell’s Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell’s Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
Ed says U said: Eating Disorder Translator
by Laura Collins June Alexander Catherine Sangster Susan RingwoodWhen an eating disorder (ED) is involved, the problems caused by miscommunication can have serious consequences. A remark from a parent that is intended as positive encouragement could act as a trigger and a criticism from someone with an ED might really be a cry for help. This book aims to improve communication between someone with an eating disorder and their friends and family by revealing the eating disorder mind set and decoding language choices. Using examples of real-life, everyday conversations, ED says U said translates the highly charged language of anorexia, bulimia and binge eating disorder and unravels the emotional chaos that can surround sufferers and those who care for them. It provides clear examples of the common pitfalls and gives invaluable advice about how to help in defusing the triggers and regaining the personality swamped by the illness. A unique resource of information on EDs, this book will be essential reading for everyone who has been affected by eating disorders: sufferers, carers, family and friends, together with health care professionals treating people with eating disorders.
Eddie Muller's Noir Bar: Cocktails Inspired by the World of Film Noir (Turner Classic Movies)
by Eddie MullerEddie Muller—host of TCM's Noir Alley, one of the world's leading authorities on film noir, and cocktail connoisseur—takes film buffs and drinks enthusiasts alike on a spirited tour through the "dark city" of film noir in this stylish book packed with equal parts great cocktail recipes and noir lore. Eddie Muller's Noir Bar pairs carefully curated classic cocktails and modern noir-inspired libations with behind-the-scenes anecdotes and insights on 50 film noir favorites. Some of the cocktails are drawn directly from the films: If you've seen In a Lonely Place and wondered what&’s in a &“Horse&’s Neck&”—now you&’ll know. If you&’re watching Pickup on South Street you&’ll find out what its director, Sam Fuller, actually drank off-screen. Didn&’t know that Nightmare Alley&’s Joan Blondell inspired a cocktail? It may become a new favorite. Meanwhile, Rita Hayworth is toasted with a "Sailor Beware," an original concoction which, like the film that inspired it (The Lady From Shanghai), is unique, complex, and packs a wallop. Featuring dozens of movie stills, poster art, behind-the-scenes imagery, and stunning cocktail photography, Noir Bar is both a stylish and exciting excursion through classic cinema&’s most popular genre.
Edible Cocktails: From Garden to Glass - Seasonal Cocktails with a Fresh Twist
by Natalie BovisCocktails good enough to eat!Your favorite food is fresh, local, and homemade-and now your cocktails can be, too!Whether you're plucking fresh mint from your own garden or buying buckets of juicy blackberries from the farmers' market, taking these inspiring ingredients from garden to glass is what Edible Cocktails is all about. And mixing unique, delicious drinks like a Lavender Gin Sour or a Basil Grass Lemon Drop is easier than you think. Just try the following:Plant your own "cocktail garden"Utilize seasonal, fresh farmers' market finds or pluck tasty treasures in the wildInfuse spirits and make homemade liqueursCreate homemade syrups, purees, and jamsUse eggs, dairy, and even meat in your cocktail for modern mixology explorations With full-color photographs and more than 100 cocktail recipes, you'll be infusing your life-and your cocktails!&151;with wholesome and homegrown ingredients in no time.
Edible Crafts Kids' Cookbook Ages 4–8: 25 Fun Projects to Make and Eat!
by Charity MathewsDeliciously fun edible art projects in a fun cookbook for kids ages 4-8!What could be cooler than making a masterpiece you can eat? The Edible Crafts Kids' Cookbook will get little Picassos swishing, swirling, mixing, and molding in the kitchen as they create super fun art projects they'll delight in and devour when they're done.This must-have cookbook for kids will let them have their art and eat it too using:Flavor-filled fun and learning—Kids will craft 25 sweet and savory delights from real food, everything from constellation cookies to monster-faced veggie cups. As they knead, frost, and measure their way through each recipe they'll learn cooking and science skills.Simple instructions—Keep fidgety fingers busy and on task using simple steps and plenty of pictures that make it easy to see what you're creating together.Edible art for all—Each recipe is rated by difficulty and includes labels for dairy free, gluten free, nut free, and vegetarian options. This way it's easy to pick the perfect project and ensure everyone in the family can indulge in each tasty creation.This delightful cookbook also makes a wonderful Christmas gift for kids or stocking stuffer for kids!
Edible DIY: Simple, Giftable Recipes to Savor and Share
by Lucy BakerEdible DIY may not be the first book for crafty cooks and burgeoning urban homesteaders, but it is the easiest. Based on the popular Serious Eats column by the same name, Edible DIY includes 75 recipes divided into five chapters: Crunchy, Boozy, Sweet, Spicy, and Jars. With plenty of packaging tips throughout, Edible DIY is the perfect solution for making inexpensive edible gifts in your own kitchen with everything from Chocolate-Peppermint Marshmallows and Coconut Granola to Homemade Sriracha and Espresso Barbeque Sauce. Illustrated with inspirational full-color photography throughout.