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Follow Your Gut: The Enormous Impact of Tiny Microbes (TED Books #4)
by Rob Knight Brendan BuhlerAllergies, asthma, obesity, acne: these are just a few of the conditions that may be caused--and someday cured--by the microscopic life inside us. The key is to understand how this groundbreaking science influences your health, mood, and more.In just the last few years, scientists have shown how the microscopic life within our bodies-- particularly within our intestines--has an astonishing impact on our lives. Your health, mood, sleep patterns, eating preferences--even your likelihood of getting bitten by mosquitoes--can be traced in part to the tiny creatures that live on and inside of us. In Follow Your Gut, pioneering scientist Rob Knight pairs with award-winning science journalist Brendan Buhler to explain--with good humor and easy-to-grasp examples--why these new findings matter to everyone. They lead a detailed tour of the previously unseen world inside our bodies, calling out the diseases and conditions believed to be most directly impacted by them. With a practical eye toward deeper knowledge and better decisions, they also explore the known effects of antibiotics, probiotics, diet choice and even birth method on our children's lifelong health. Ultimately, this pioneering book explains how to learn about your own microbiome and take steps toward understanding and improving your health, using the latest research as a guide.
Follow the Recipe: Poems About Imagination, Celebration, and Cake
by Marilyn SingerA joyful collection of poems by the author of Mirror Mirror, in the form of recipes both simple and allegorical.This delicious collection of poems by the innovative Marilyn Singer is accompanied by vibrant splashy artwork by two-time Caldecott honoree Marjorie Priceman. Presented in a small-size format to appeal to older readers (as well as young), the book has the look of a vintage collector's compendium that includes pictures, ephemera and annotations to add interest. Even young children are familiar with recipes--a series of steps to help them make something--and the book begins with simple dishes and ideas (such as a recipe for reading a recipe and a recipe for measuring), and then adds more ideas and grows in sophistication until the last recipes broach lofty concepts (such as a recipe for understanding and a recipe for peace). A treasure of words and images and ideas.
Following Fish: One Man's Journey into the Food and Culture of the Indian Coast
by Samanth SubramanianIn India's long and diverse coastline, fish inhabit the heart of many aspects of life: food of course, and also culture, commerce, sports, history, and society. Journeying along the edges of the peninsula, Samanth Subramanian delivers a kaleidoscope of extraordinary stories. Following Fish conducts rich, journalistic investigations of the use of fish to treat asthmatics in Hyderabad; of the preparation and the process of eating West Bengal's prized hilsa; of the ancient art of building fishing boats in Gujarat; of the fiery cuisine and the singular spirit of Kerala's toddy shops; of the food and the lives of Mumbai's first peoples; of the history of an old Catholic fishing community in Tamil Nadu; and of the hunt for the world's fastest fish near Goa; and of many others.Pulsating with pleasure, adventure, and discovery, Following Fish reveals a series of unknown Indias in a book as intriguing as the country itself.
Fondant Fumble (Cupcake Bakery Mystery #16)
by Jenn McKinlayThe Fairy Tale Cupcakes crew helps two professional football players in knead when the athletes are suspected of murder and their dream of opening a bakery is crushed, from New York Times bestselling author Jenn McKinlay.Professional football players Keogh Graham and Tyler Matthews want to open a Fairy Tale Cupcakes franchise. They&’re spending the off-season in Scottsdale working in Mel&’s bakery, learning about the business and how to bake show-stopping cupcakes. The popular athletes bring a boom of customers to the store as football fans flock to see the friends mixing batter and piping icing.Everyone&’s excited the athletes are pursuing their dream of owning a bakery—except for those who fear the players will ditch football for fondant and retire early from professional sports. The angry naysayers include their team owner and Keogh's sports agent, along with some very vocal fans.When the owner of their team, the Arizona Scorpions, is found dead on the floor of their new bakery following an argument with Keogh, the pros become prime suspects. As the investigation heats up, Mel and the rest of the cupcake bakery crew must step up and prove their franchise owners are innocent before it&’s game-over for the new bakers.
Fondue
by Lou Seibert PappasStir up some fun at your next gathering with this delightful collection of fondue recipes, featuring cheese fondue, entrée fondues, and dessert fondues.Whether served at festive gatherings or intimate dinners, fondue is a party dish guaranteed to deliver fabulous flavors and fun. Bestselling author Lou Seibert Pappas offers recipes that are easy to make and fabulously delicious. Traditionalists will revel in cheese fondues such as Bagna Cauda and Tuscan Cheese Fondue. Entrée options include Filet Mignon and Shrimp Fondue or Beach Lover’s Fish Pot. Best of all, the host can enjoy the time spent with family and friends, as the cooking is done right at the table. So, without ado, get ready to dip, swirl, and delight in Fondue!
Fondue or Die: A Cheese Shop Mystery (Cheese Shop Mysteries #5)
by Korina MossIn Korina Moss's Fondue or Die, the lazy, hazy, dairy days of summer are coming to a close in the Sonoma Valley. . . and so is someone’s life.The small town of Yarrow Glen’s neighbor, Lockwood, hosts an annual Labor Day weekend bash: Dairy Days. And Willa Bauer and her cheese shop, Curds & Whey, refuse to miss out on the fun. Willa is thrilled to celebrate her favorite thing—she is a cheesemonger after all—and this festival goes all out: butter sculptures, goat races, cheese wheel relays, even a Miss Dairy pageant. Too bad the pageant runner, Nadine, is treating Dairy Days prep like it’s fondue or die and is putting everyone around her on edge. When Willa finds Nadine’s dead body under years’ worth of ceramic milk jugs, the police aren’t sure whether the death was an accident. But fingers are pointing at Willa’s employee, Mrs. Schultz, who steps in to help the pageant after Nadine’s death. Someone wanted Nadine out of the whey, and Willa is going to find out who.
Fondue: Sweet and Savory Recipes for Gathering Around the Table (Nitty Gritty Cookbooks Ser.)
by Bob Simmons Coleen SimmonsOver forty gorgeous photos and forty tempting recipes, from creamy cheese dips and decadent sweet fondues, to savory oil and broth pots.What’s not to love about that classic pairing of crusty bread dipped in a medley of melted cheeses or fresh strawberries swirled in warm, creamy chocolate? Fondue is not only a delicious and satisfying way to eat, it’s also a festive way to host company, celebrate a special occasion, or get cozy on a wintry night.The recipes in this book offer a range of fondue fare—from hearty favorites like Classic Swiss Fondue and Beef Fondue with Creamy Horseradish Sauce, to broth-based fondues like Shabu-Shabu and other Asian hot pots, which are enjoyed in stages and are ideal for dinner parties. There are also a variety of dessert fondues to satisfy any sweet tooth. You can add flair to this quick party dish with recipes for homemade dippers, or keep it simple with store-bought treats. No matter what the occasion, the recipes inside this beautifully photographed book are sure to inspire lively conversation and a great time.
Fondue: [A Cookbook]
by Lenny Rice Brigid CallinanWhether it'¬?s the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it'¬?s guaranteed to create a leisurely, cozy atmosphere. From Northern California'¬?s wine and cheese country comes Cowgirl Creamery'¬?s head cheesemonger Lenny Rice and culinary instructor Brigid Callinan with a collection of fifty fondue recipes combining the fun of the seventies craze with the complex tastes of European tradition-all in one fondue pot. You'¬?ll find recipes for tried-and-true classics made with traditional as well as artisanal cheeses, novel spin-offs on favorite flavors like pizza and French onion soup, and chocolate and caramel desserts that will keep the tea lights burning long and bright. And should a melted pound of cheese or chocolate not be reason enough, you'¬?ll also find deliciously creative accompaniment and beverage pairing suggestions sure to inspire a return to blessedly uncomplicated and authentic fondueReviews"Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations."-Oakland TribuneFrom the Trade Paperback edition.
Food
by Farah Rizvi Kathleen M. ReillyFrom the minute life begins, food makes you strong, helps you grow, and gives you energy. But do you take that ham sandwich for granted? You might not give a lot of thought to where your food comes from, how it got to you, what's really in it, or what it does for you. Food: 25 Amazing Projects Investigate the History and Science of What We Eat gives kids some "food for thought" as they dive into exciting projects about the incredible world of food. Kids will have fun learning about all aspects of food in our daily lives-how vegetarians balance their diet, how some cultures rose and fell based on a single food source, the route from farm to market, how eating locally makes an impact, and much more.
Food
by John CoveneyThe centrality of food in life, and the importance of food as life, is undeniable. As a source of biological substrates, personal pleasure and political power, food is and has been an enduring requirement of human biological, social and cultural existence. In recent years, interest in food has increased across the academic, public and popular spheres, fuelled by popular media’s constant play on the role of food and body size, and food and cooking, as a mass spectacle for TV audiences. In Food, a new book part of the Shortcuts Series, John Coveney examines ‘food as…’ humanness, identity, politics, industry, regulation, the environment and justice. He explores how food helps us understand what it means to be human. Through food, we construct our social identities, our families and communities, but this book also highlights the tensions between the industrialisation of food, the environment, and the fair (or otherwise) worldwide distribution of food. It considers how the food industries, on which most of us have to rely, have also had direct effects on our bodies – whether through diet and longevity, or the development of illness and diseases. This book is for all students and general readers alike – or for anyone with a fascination with food. It questions the idea that food is merely something inert on the plate, and instead shows how influential, symbolic, powerful and transformative food has come to be. This book is part of the Shortcuts series published by Routledge, a major new series of concise, accessible introductions to some of the major issues of our times.
Food & Faith in Christian Culture
by Ken Albala Trudy EdenWithout a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. These never-before published essays map the intersection of food and faith over the past five centuries, charting the complex relationship between religious eating habits and politics, social structure and culture. Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America, and the struggle to define “enlightened” Lenten dietary restrictions in early modern France. Essays on the nineteenth century explore the religious implications of wheat growing and breadmaking among New Zealand’s Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the role of diet in Greek Orthodoxy, American Christian weight loss programs, and the practice of silent eating rituals among English Benedictine monks. Two essays introduce the volume, with one explaining the important themes tying all the essays together, and the other surveying food’s part in developing and disseminating the teachings of Christianity and its tangible embodiment of the experience of faith.
Food & Mood: The Complete Guide to Eating Well and Feeling Your Best
by Elizabeth SomerFood and Mood will help you balance your moods, boost your energy level, and take back your life now!Why do you feel tired after eating a full meal? Why do you have so much trouble concentrating? Why do you crave chocolate? Can diet affect depression? Is there a natural cure for insomnia? Nutrition expert Elizabeth Somer answers all these questions and more in this completely updated and revised second edition to her nutritional guide Food and Mood. The result of research encompassing thousands of the most up-to-date scientific studies, Somer explains how what we eat has a direct influence on how we feel, think, sleep, look, and act. She addresses specific food-related issues including health conditions, food cravings, diet struggles, stress, PMS, winter blues, energy levels, depression, memory, and sleep patterns, as well as tackling the issue of supplements and providing the real story on those you need and those you don't. This entirely new edition covers the latest information on how to: - naturally fight fatigue and stress - boost brain power and improve memory with the latest supplements - fight depression with exercise and special dietary fats called omega-3 fatty acids - satisfy your cravings for chocolate, ice cream, potato chips, and steak without sacrificing your waistline - sleep better naturally - and much more!Included is Somer's revolutionary Feeling Good Diet, a program that shows you how to take control of your eating habits to benefit mood and mental functioning now.
Food & Wine Annual Cookbook 2016
by Dana CowinFOOD & WINE's annual cookbook is filled with more than 680 of the year's best recipes from chefs around the world.This expertly curated collection features fabulous dishes, fresh flavors, and new ways to prepare familiar ingredients. Discover creative ideas for every occasion, from weeknight dinners and weekend brunches to cocktail parties and holiday meals.Dishes with global influences and DIY techniques reflect today's taste in food. You'll find recipes for Venezuelan Fresh Corn Cakes with Cheese, Grilled Masala Prawns,Tunisian Chicken Skewers, and Sweet-and-Spicy Spareribs with Korean Barbecue Sauce; instructions for homemade mozzarella and DIY Chinese dumplings; as well as updated takes on classic dishes, such as Pork Milanese with Dandelion Greens Salad and the perfect Caramel Layer Cake. Look out for contributions from some of the biggest names in food, including Mario Batali, Carla Hall, Tyler Florence, and more.Gorgeous color photographs throughout provide endless inspiration, while clear instructions and step-by-step photographs guarantee delicious success.
Food & Wine Annual Cookbook 2017
by Matt MooreFood & Wine's annual cookbook is filled with the year's best recipes from chefs around the world.This expertly curated collection features fabulous dishes, fresh flavors, and new ways to prepare familiar ingredients. Discover creative ideas for every occasion, from weeknight dinners and weekend brunches to cocktail parties and holiday meals.Gorgeous color photographs throughout provide endless inspiration, while clear instructions and step-by-step photographs guarantee delicious success.
Food & Wine Annual Cookbook 2018
by The Editors of Food WineFood & Wine's annual cookbook is filled with the year's meticulously tested recipes from star chefs. This expertly curated collection features simple, fabulous dishes all perfected in our Test Kitchen. Discover creative ideas for every occasion, from weeknight dinners and weekend brunches to cocktail parties and holiday meals.
Food (Look At This!)
by Ifeoma OnyefuluPhotographed in Mali by a multi-award-winning author, this is a unique and culturally diverse word book, with lots to look at and talk about. Mango, rice, plantain, okra...
Food (Shortcuts Ser.)
by John CoveneyIn Food, John Coveney examines ‘food as … ’ identity, politics, industry, regulation, the environment, justice and gastronomy. He explores how food helps us understand what it means to be human. The centrality of food in life, and the importance of food as life, is undeniable. As a source of biological substrates, personal pleasure and political power, food is and has been an enduring requirement of human biological, social and cultural existence. In recent years, interest in food has increased across the academic, public and popular spheres, fuelled by popular media’s constant play on the role of food and body size, and food and cooking, as a mass spectacle for TV audiences. Through food, we construct our social identities, our families and communities. However, Coveney also highlights the tensions between the industrialisation of food, the environment, and the iniquitous distribution of food. He also considers how the food industries, on which most of us must rely, have also had direct effects on our bodies through diet, and the development of illness and diseases. This accessible primer is for students and general readers alike, indeed, for anyone with an interest in food. It questions the idea that food is merely something inert on the plate. Instead, it shows how influential, symbolic, powerful and transformative food has come to be.
Food (The MIT Press Essential Knowledge Series)
by Fabio ParasecoliA consumer's guide to the food system, from local to global: our part as citizens in the interconnected networks, institutions, and organizations that enable our food choices. Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In this volume in the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global.Parasecoli describes a system made up of open-ended, shifting, and unstable networks rather than well-defined chains; considers healthy food and the contradictory advice about it consumers receive; discusses food waste and the implications for sustainability; explores food technologies (and “culinary luddism”); and examines hunger and food insecurity in both developing and developed countries. Parasecoli reminds us that we are not only consumers but also citizens, and as citizens we have more power to improve the food system than we do by our individual food choices.
Food 2.0: Secrets From The Chef Who Fed Google
by Karen Alexander Charlie Ayers Carolyn HumphriesIn a cutting edge cookbook for the Internet generation, Google's legendary founding super-chef tells readers what they need to know about the newest nutrition buzzword: brainfood. "Food 2. 0" outlines the basics on how the right foods can transform the mind and body.
Food Activism Today: Sustainability, Climate Change, and Social Justice (Social Transformations in American Anthropology #6)
by Dorothy C. Holland Donald M. NoniniIlluminates how food activism has been taking shape and where it is headedAs climate change, childhood obesity, and food insecurity accelerate at an alarming pace, activists around the country are working to address the pressing need for healthy and sustainable solutions to feed the population. Food Activism Today investigates the new approaches food activists are taking as they formulate alternatives to the current unsustainable agro-industrial food system.Drawing on ethnographic research conducted over an eleven-month period in both urban and rural North Carolina, the volume addresses questions about the moral visions of food activists, how class and racial hierarchies infuse some food activism movements, and how food activism relates to climate change and imminent ecological collapse. Exploring food activism around both local and sustainable food production and food security for lower-income people, the volume finds surprisingly little overlap, with the two movements seemingly remaining distinct approaches (at least for now) to issues around the food system, climate change, and access to healthy food choices.As the US moves into an era in which climate change and neoliberal tensions are conjoined in a looming political crisis, Food Activism Today looks at where food activism is headed, the ethics and issues surrounding alternative approaches to food production, and how food production is related to broader issues of climate change.
Food Adulteration and How to Beat It (Routledge Library Editions: Food and Diet)
by The London Food Commission‘All natural: no artificial colours or flavours’. This was an increasingly familiar claim made for the food we bought in the late 1980s. But what about the other ingredients? Additives are only one form of adulteration. Nitrates, excess water, pesticide residues, too much fat, and the newest of them all food irradiation, are some of the others. The questions they pose for all of us are inescapable, as is the overall issue of poor-quality food dressed up to be what it is not.In this book, originally published in 1988, the London Food Commission, Britain’s independent food watchdog, spells out the dangers, and suggests solutions. It challenges official policy and condemns official secrecy. It says why British food is the sick food of Europe. It believes that what is needed is a major shake-up in Whitehall and the food trades, and calls for a new anti-adulteration alliance – a positive campaign for improved food policy. And it backs all arguments with rigorous and detailed evidence.Food matters to everyone. We deserve the best. We will only get it if we demand it. This book spelt out what our demands should be. Still a big topic of interest today this is an opportunity to look at some early issues surrounding the food we buy and assess how far we’ve come.
Food Advertising
by Barrie GunterThis book provides an up-to-date and comprehensive review and critique of the scientific evidence concerning the prevalence, nature and potential effects of food advertising and other forms of marketing on children. There is growing international concern about the prevalence of childhood obesity and associated health problems. Poor quality diet and nutrition has been blamed. The food and soft drinks industries have been targeted in this context for their promotions of foods and drinks that are high in salt, sugar and fat content. Many of the most widely promoted and consumed food brands fail to meet recommended nutritional standards. What is the evidence for the effects of food promotions on children's food preferences, diets and health? This book draws on evidence from around the world, reviewing the major studies before presenting a fresh assessment of the state of play. It considers also the issue of food regulation and advertising codes of practices, the need for better and relevant consumer education and socialisation about advertising and nutrition.
Food Advertising and Childhood Obesity: Examining Food Type, Brand Mascot Physique, Health Message, and Media (Routledge Studies in Marketing)
by Fariba Esmaeilpour Mitra Shabani NashtaeeThis book explores the ways in which the environmental factor of advertising can influence children’s food choice and health status, and how it contributes to the significant public health issue of childhood obesity. Food Advertising and Childhood Obesity seeks to gain a better understanding of children’s food choice based on children’s exposure to different advertising by analyzing food type, brand mascot physique, health messages, and media. The book begins by reviewing the ways in which children become consumers and the role of advertising in this process. It then explores a range of advertising variables in children’s food choice and consumption. This includes theoretical and practical discussion of foods and brand mascots, health messages embodied in food advertising, and comparisons of the effects of different advertising based on entertainment level, such as using new media to present ‘advergames’ supported by television advertising. Each chapter is supported with relevant theories and a research summary is presented on each topic for clarification. The book also introduces some ways of constructive working with children and concludes with a chapter dedicated to market research and children. Written for students and practitioners of marketing, market research, and advertising, especially within the global food industry, this book offers readers a new approach to understanding child food choice and consumption that will inform effective corporate social responsibility strategies to address this issue.
Food Aid Reconsidered: Assessing the Impact on Third World Countries (Routledge Library Editions: Food and Diet)
by Olav Stokke Edward ClayFood aid continues to be a high profile, and perhaps the most controversial form of aid. Food Aid Reconsidered: Assessing the Impact on Third World Countries, originally published in 1991, which concentrates on recent experience, especially in Sub-Saharan Africa, provided a stocktaking on the state of the debate and the contribution that economics and other social sciences had made to resolving many of the controversies surrounding food aid at the time. These issues include the gap between the potential and actual contribution of food aid on food security and agricultural production in developing countries, European dairy aid to India and possible alternatives to exporting food from developed countries for providing humanitarian assistance to hungry people. Today it can be read in its historical context.
Food Allergies (Biographies of Disease)
by Alice C. RicherMost people take eating for granted - but for some, eating can be downright dangerous. Thirty thousand Americans are hospitalized each year due to an allergic food reaction and peanut allergies in American children doubled from 1997 to 2002.