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Food and Nutrition Throughout Life: A comprehensive overview of food and nutrition in all stages of life
by Sue Shepherd Regina Belski Adrienne Forsyth Catherine Itsiopoulos Antonia Thodis Audrey Tierney Sharon CroxfordNutritional requirements vary greatly according to age and lifestyle. This evidence-based, comprehensive text is a complete guide to eating habits across age and population groups. It provides the recommendations for intakes of nutrients and foods, and diet to achieve optimum health.Chapters systematically examine the nutritional issues for individuals from preconception, pregnancy and breastfeeding through to adulthood and old age. The text features an overview of dietary patterns by age group based on national scientific survey data together with the latest recommendations for optimum nutrition to maintain well-being and address specific health concerns. The final section examines nutrition issues for specific populations including indigenous groups, athletes and the disadvantaged. Throughout the text, key points are illustrated by case studies and the reader's knowledge is tested via quizzes and study questions.With chapters from leading nutrition researchers and educators in Australia, New Zealand and Asia, this is an excellent introduction to nutrition through the lifespan.'A comprehensive overview and detailed discussion of food and nutrition topics for all ages and stages of life.' - Robynne Snell, Curtin University
Food and Nutrition: Sustainable food and health systems
by Janis BainesFood--how we produce, prepare, share and consume it--is fundamental to our wellbeing. It also connects the human body to the complex and dynamic systems of our environment. This is more significant than ever before in human history, as climate change and increasing population impact on global ecosystems.This fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology, society, environment and economy. Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages, dietary disorders, and social and cultural influences on food selection and consumption. It also explores the increasing influence of technology on agriculture and food preparation, and recent research into intergenerational nutrition and nutrigenomics. At every stage it points to how you can impact your own health and the health of others as a global citizen and as a health or other food-system-related professional.Extensively illustrated with informative graphs, diagrams and data, and with examples, glossaries and reflective exercises, Food and Nutrition is the ideal introduction to the field of nutrition and dietetics for the 21st century, and a valuable professional reference for early career dietitians.
Food and Nutritional Toxicology
by Stanley T. OmayeFood and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persisten
Food and Other Things I Love: More than 100 Italian American Recipes from My Family to Yours
by Caroline ManzoBeloved Bravo TV food personality Caroline Manzo invites you to come over, pull up a chair, and fill your belly with recipes inspired by her delicious family meals, done the New Jersey way.From her star turn on the hit series The Real Housewives of New Jersey to her family spin-off Manzo’d with Children, Caroline Manzo has long been a fan favorite. Here, for the very first time, Caroline shares her kitchen secrets in an abundant cookbook filled with over 100 recipes, including:Ready-in-a-snap breakfasts like Baking Dish Frittata and Crab Cake BenedictLazy summertime lunches like her tried-and-true Down the Shore Smothered Corn CobsWarm and cozy meal staples like Roasted Red Peppers and Italian Wedding SoupLate-night munchies such as Homemade Truffle Popcorn and Adult Root Beer FloatsItalian American classics done Caroline’s way, like her famous Taylor Ham (not to be confused with pork roll) & Cheese Sandwich, Slow-Braised Braciole, Deep Dark Chocolate Pudding Cake, and, of course, Sunday GravyAlong the way, Caroline shares entertaining behind-the-scenes stories and helpful tips and tricks to making your kitchen, and home, a place for getting the most from what’s on hand, embracing the messy side of life, and celebrating all things big and small. Full of wisdom, humor, and hard-earned lessons in the kitchen, Food and Other Things I Love encourages you to share this food with those you love and build your own memories, meals, and magic.HIGHLY COOKABLE RECIPES: The recipes in this book are like a warm hug from a loving relative. Caroline's tips, tricks, and encouraging voice make the already simple, belly-filling recipes easy enough for even novice cooks.AUTHENTIC VOICE IN ITALIAN COOKING: Caroline’s motherly aura and strong moral compass have made her a favorite among the Bravo audience with an ever-growing fan base. Caroline wears multiple hats as a wife, mother, sister, friend, philanthropist, entrepreneur, and food and lifestyle expert, all while staying grounded in her values and putting her family first. She has become a go-to for advice and inspiration on everything from pets to parenting and, most of all, cooking.TIME-TESTED ADVICE: In between the delicious, comforting recipes are lots of homespun tips and tricks that Caroline has learned over the years, like how to cook for a crowd, how to set a beautiful table, and the importance of celebrating every occasion and every moment with love.Perfect for:Fans of Caroline Manzo and the Real Housewives seriesAnyone interested in Italian and Italian American cooking Beginner cooks looking for easy homestyle recipes and practical cooking advice Lovers of big, comforting cookbooks with a whole lot of heartWatchers of Food Network, HGTV, Today, and Magnolia Network Gift-giving for housewarming, graduation, wedding, birthday, and holidays
Food and Place: A Critical Exploration
by Pascale Joassart-MarcelliThis text provides a comprehensive and critical exploration of food from the unique perspective of place. It shows that our experiences with food are deeply influenced by their cultural, social, economic, and political contexts. <p><p>The authors explore a wide range of questions such as: Do GMOs threaten rural livelihoods? Why don't we eat dogs? Does your neighborhood make you fat? Do community gardens encourage urban gentrification? Can cheese save a local economy? Why are gourmet burgers appearing on menus all over the world? How do immigrants use food to create a sense of place? Does mainstream nutrition stigmatize bodies? Is the kitchen an oppressive place? Can celebrity chefs change the food system? <p><p>Critically engaged and connected to current activist and academic debates, Food and Place will be an essential resource for students across the social sciences.
Food and Poverty: Food Insecurity and Food Sovereignty among America's Poor
by Leslie Hossfeld E. Brooke Kelly Julia WaityFood insecurity rates, which skyrocketed with the Great Recession, have yet to fall to pre-recession levels. Food pantries are stretched thin, and states are imposing new restrictions on programs like SNAP that are preventing people from getting crucial government assistance. At the same time, we see an increase in obesity that results from lack of access to healthy foods. The poor face a daily choice between paying bills and paying for food.
Food and Poverty: Food Insecurity and Food Sovereignty among America's Poor
by Leslie H. Hossfeld, E. Brooke Kelly, and Julia F. WaityFood insecurity rates, which skyrocketed with the Great Recession, have yet to fall to pre-recession levels. Food pantries are stretched thin, and states are imposing new restrictions on programs like SNAP that are preventing people from getting crucial government assistance. At the same time, we see an increase in obesity that results from lack of access to healthy foods. The poor face a daily choice between paying bills and paying for food.
Food and Religious Identities in Spain, 1400-1600 (Religious Cultures in the Early Modern World)
by Jillian WilliamsIn the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious identity. It also provides a basis for further study of the connection between food and identities of all types. This study explores the role of food as an expression of religious identity made evident in things like fasting, feasting, ingredient choices, preparation methods and commensal relations. It considers the role of food in the formation and redefinition of religious identities throughout this period and its significance in the maintenance of ideological and physical boundaries between faiths. This is an insightful and unique look into inter-religious dynamics. It will therefore be of great interest to scholars of religious studies, early modern European history and food studies.
Food and Society: Principles and Paradoxes (Second Edition)
by Amy E. Guptill Denise A. Copelton Betsy LucalThis popular and engaging text, now revised in a second edition, offers readers a social perspective on food, food practices, and the modern food system. It engages readers' curiosity by highlighting several paradoxes: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With updates and enhancements throughout, the new edition provides an empirically deep, multifaceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food's role in socialization, identity, health and social change, as well as food marketing and the changing global food system. The new edition gives more focused attention to labor (both paid and unpaid) in all aspects of the food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will continue to be both accessible and revealing to beginning and intermediate students alike.
Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives (Anthropology of Food & Nutrition #9)
by Helen Macbeth Paul Collinson Iain Young Lucy AntalSustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face. Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case studies will appeal to those working in public sector agencies, NGOs, consultancies and other bodies focused on food security, human nutrition and environmental sustainability.
Food and Western Disease: Health and Nutrition from an Evolutionary Perspective
by Staffan LindebergNutrition science is a highly fractionated, contentious field with rapidly changing viewpoints on both minor and major issues impacting on public health. With an evolutionary perspective as its basis, this exciting book provides a framework by which the discipline can finally be coherently explored. By looking at what we know of human evolution and disease in relation to the diets that humans enjoy now and prehistorically, the book allows the reader to begin to truly understand the link between diet and disease in the Western world and move towards a greater knowledge of what can be defined as the optimal human diet. Written by a leading expert Covers all major diseases, including cancer, heart disease, obesity, stroke and dementia Details the benefits and risks associated with the Palaeolithic diet Draws conclusions on key topics including sustainable nutrition and the question of healthy eating This important book provides an exciting and useful insight into this fascinating subject area and will be of great interest to nutritionists, dietitians and other members of the health professions. Evolutionary biologists and anthropologists will also find much of interest within the book. All university and research establishments where nutritional sciences, medicine, food science and biological sciences are studied and taught should have copies of this title.
Food and the City
by Jennifer Cockrall-KingA global movement to take back our food is growing. The future of farming is in our hands--and in our cities.When you're standing in the midst of a supermarket, it's hard to imagine that you're looking at a failing industrial food system. The abundance all around you looks impressive but is really a façade. In fact, there's just a three-day supply of food available for any given city due to complex, just-in-time international supply chains. The system is not only vulnerable, given the reality of food scares, international crises, terrorist attacks, economic upheavals, and natural disasters, but it is also environmentally unsustainable for the long term. As the cold hard facts of peak oil and peak water begin to have an impact, how will we feed a world population of seven billion and growing, most of whom are now urban dwellers? One answer is urban agriculture. This book examines alternative food systems in cities around the globe that are shortening their food chains, growing food within their city limits, and taking their "food security" into their own hands. This award-winning food journalist sought out leaders in the urban-agriculture movement and visited cities successfully dealing with "food deserts." What she found was not just a niche concern of activists but a global movement that cuts across the private and public spheres, economic classes, and cultures. She describes a global movement happening from London and Paris to Vancouver and New York to establish alternatives to the monolithic globally integrated supermarket model. A cadre of forward-looking, innovative people has created growing spaces in cities: on rooftops, backyards, vacant lots, along roadways, and even in "vertical farms." Whether it's a community public orchard supplying the needs of local residents or an urban farm that has reclaimed a derelict inner city lot to grow and sell premium market veggies to restaurant chefs, the urban food revolution is clearly underway and working.This book is an exciting, fascinating chronicle of a game-changing movement, a rebellion against the industrial food behemoth, and a reclaiming of communities to grow, distribute, and eat locally.
Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It
by Ina YalofAn unprecedented behind-the-scenes tour of New York City's dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider's journey into New York's pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar's. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York's Indisputable Chinese Food Maven.From old-schoolers such as David Fox, third-generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher "Schatzie," to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.From the Hardcover edition.
Food and the City: New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It
by Ina YalofA behind-the-scenes tour of New York City's dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives."A must-read -- both for those who live and dine in NYC and those who dream of doing so." --Bustle"[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor." --Florence Fabricant, The New York TimesIn Food and the City, Ina Yalof takes us on an insider's journey into New York's pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first Cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar's. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York's Indisputable Chinese Food Maven.From old-schoolers such as David Fox, third-generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher "Schatzie" to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.From the Hardcover edition.
Food as Medicine: 150 Plant-Based Recipes for Optimal Health, Disease Prevention, and Management of Chronic Illness
by Sue RaddWINNER &“Best in the World&” Gourmand World Cookbook Awards, Best Health and Nutrition Book Anxiety, asthma, dementia, depression, diabetes, emphysema, MS, Parkinson&’s disease . . . the latest scientific research is showing plant-based diets can reduce risks or better manage chronic diseases—and more. Food as Medicine is more than a cookbook, it is a blueprint for eating your way to good health. Featuring 150 plant-based recipes developed for their health-promoting properties, as well as their amazing taste appeal, it guides users toward safer cooking methods (reducing the formation of toxic chemicals), showcases everyday medicinal ingredients, and reveals how to set up a wellness kitchen to make it easier to eat well at home. Each recipe includes a &“per serving&” nutritional analysis, as well as descriptions of interesting health-promoting effects to motivate better food choices. Sue Radd has long known what the rest of us are finally catching onto: it&’s possible to eat for both pleasure and longevity. Food as Medicine shows us how to put into practice the latest medical research findings by cooking meals the whole family can enjoy. Sue&’s recipes are not only beneficial for your health, they are delicious and designed for the home cook. This long-awaited book shares secrets from her acclaimed culinary medicine cookshops. As well as a health professional and scientist, Sue Radd is a food-lover and cook, with a lifelong interest in discovering simple and healthy recipe ideas from all over the world. Her culinary research has taken her to countries whose traditional diets have been associated with reduced chronic disease risks, from the Mediterranean—think Greece, Spain, Italy, Croatia, and Lebanon—to Asia (including China, Vietnam, South Korea, and India). Partnered with her professional interest in reviewing hundreds of scientific research papers, these experiences have confirmed the benefits of eating more unrefined plant-based meals as was common in olden days, when people mostly cooked what could they could grow in their garden.
Food as Medicine: Functional Food Plants of Africa (Functional Foods and Nutraceuticals)
by Maurice M. IwuThis comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance, mental acuity, sleep-supporting, metabolic syndrome, antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plant part used, habitat and distribution, folk use, nutritional content, and chemistry are all fully detailed. The book highlights indigenous African food processing technologies up to the modern era.
Food as a Drug
by Walker S Poston C Keith HaddockFood as a Drug provides psychologists, psychiatrists, and counselors with a unique discussion about possible addictive qualities of some foods to assist clients who are struggling with obesity or eating disorders. Examining the pros and cons of treating eating disorders with an addictions model, this book also explores the tremendous societal and personal costs of eating disorders and obesity, such as increased risk of heart disease, health care costs, and death. Thorough and concise, Food as a Drug will assist you in providing better services to clients with these types of dilemmas.Comprehensive and current, this reference provides information on relevant topics, such as diet and behavior relationships; cross-cultural perspectives on the use of foods for medicinal purposes; regulatory perspectives on drugs, foods, and nutritional supplements; and whether foods have pharmacological properties. Food as a Drug address several important topics, such as: focusing on sugar to determine the effects of food additives on children's behavioral disorders, such as attention deficit disorder and hyperactivity addressing the role that your diet plays on serotonin levels, carbohydrate craving, and depression examining the phenomenological, psychological, and physiological correlations between overeating and how foods may be used to alleviate negative moods discussing the pros and cons of treating obesity and eating disorders with addiction modelsWritten by experts in the field, this book offers you in-depth studies and information about the nature of food as a potentially addictive substance. Food as a Drug will help you understand these difficult-to-treat conditions and offer clients better and more effective services.
Food for All in Africa: Sustainable Intensification for African Farmers
by Ousmane Badiane Gordon Conway Katrin GlatzelAfrica requires a new agricultural transformation that is appropriate for Africa, that recognizes the continent's diverse environments and climates, and that takes into account its histories and cultures while benefiting rural smallholder farmers and their families.In this boldly optimistic book, Sir Gordon Conway, Ousmane Badiane, and Katrin Glatzel describe the key challenges faced by Africa's smallholder farmers and present the concepts and practices of Sustainable Intensification (SI) as opportunities to sustainably transform Africa's agriculture sector and the livelihoods of millions of smallholders. The way forward, they write, will be an agriculture sector deeply rooted within SI: producing more with less, using fertilizers and pesticides more prudently, adapting to climate change, improving natural capital, adopting new technologies, and building resilience at every stage of the agriculture value chain.Food for All in Africa envisions a virtuous circle generated through agricultural development rooted in SI that results in greater yields, healthier diets, improved livelihoods for farmers, and sustainable economic opportunities for the rural poor that in turn generate further investment. It describes the benefits of digital technologies for farmers and the challenges of transforming African agricultural policies and creating effective and inspiring leadership.Food for All in Africa demonstrates why we should take on the challenge and provides ideas and methods through which it can be met.
Food for Degrowth: Perspectives and Practices (Routledge Environmental Humanities)
by Anitra Nelson and Ferne EdwardsThis collection breaks new ground by investigating applications of degrowth in a range of geographic, practical and theoretical contexts along the food chain. Degrowth challenges growth and advocates for everyday practices that limit socio-metabolic energy and material flows within planetary constraints. As such, the editors intend to map possibilities for food for degrowth to become established as a field of studies. International contributors offer a range of examples and possibilities to develop more sustainable, localised, resilient and healthy food systems using degrowth principles of sufficiency, frugal abundance, security, autonomy and conviviality. Chapters are clustered in parts that critically examine food for degrowth in spheres of the household, collectives, networks, and narratives of broader activism and discourses. Themes include broadening and deepening concepts of care in food provisioning and social contexts; critically applying appropriate technologies; appreciating and integrating Indigenous perspectives; challenging notions of 'waste', 'circular economies' and commodification; and addressing the ever-present impacts of market logic framed by growth. This book will be of greatest interest to students and scholars of critical food studies, sustainability studies, urban political ecology, geography, environmental studies such as environmental sociology, anthropology, ethnography, ecological economics and urban design and planning.
Food for Dissent: Natural Foods and the Consumer Counterculture Since the 1960s
by Maria McGrathIn the 1960s and early 1970s, countercultural rebels decided that, rather than confront the system, they would create the world they wanted. The natural foods movement grew out of this contrarian spirit. Through a politics of principled shopping, eating, and entrepreneurship, food revolutionaries dissented from corporate capitalism and mainstream America. In Food for Dissent, Maria McGrath traces the growth of the natural foods movement from its countercultural fringe beginning to its twenty-first-century "food revolution" ascendance, focusing on popular natural foods touchstones—vegetarian cookbooks, food co-ops, and health advocates. Guided by an ideology of ethical consumption, these institutions and actors spread the movement's oppositionality and transformed America's foodscape, at least for some. Yet this strategy proved an uncertain instrument for the advancement of social justice, environmental defense, and anti-corporatism. The case studies explored in Food for Dissent indicate the limits of using conscientious eating, shopping, and selling as tools for civic activism.
Food for Life
by Neal BarnardCiting overwhelming medical evidence previously downplayed by powerful lobby groups, Dr. Barnard reveals why a diet based on the new four food groups (grains, legumes, vegetables, and fruits) will sharply decrease the risk of cancer and heart disease and dramatically increase life expectancy. He also unveils a 21-day program for a smooth transition to the new way of eating healthfully. Line drawings.From the Trade Paperback edition.
Food for Life: Delicious & Healthy Comfort Food from My Table to Yours!
by Laila AliThe four-time undefeated boxing world champion, cooking personality, and health advocate serves up over 100 sassy recipes that will help you “swap it out.”In Laila’s kitchen, nutrition is King, but flavor is Queen! In her debut cookbook, Laila shows you how to make knockout meals in ways that work with your busy and demanding life, so you can eat healthy, delicious food without feeling hungry!Food for Life shares more than one hundred of Laila’s favorite recipes. Whether you’re new to cooking, busy feeding a family, or ready to eat healthier, Food for Life will be your guidebook!In Food for Life, you’ll find real-life recipes to bring simple, healthy, hearty, and satisfying food to the table, such as:Stovetop RatatouilleOven-”Fried” ChickenWest Coast Southern GreensThe Greatest of All Time Burger (her father’s favorite)Heavenly Lemon Yogurt Cake“If you’re looking for nutritious recipes that ‘go the distance’ when it comes to flavor, look no further. Laila’s new book shows you how to eat like a champion, without sacrificing taste!” —Rachael Ray“What I love about Laila’s cookbook is she’s giving the people what they both need and want . . . flavorful, homestyle recipes that are nutritious and created with love! You can tell that she really put her heart and soul into this book!” —Patti LaBelle“Oven fried chicken, seafood gumbo, and sweet potato pie that won’t clog up your arteries? Laila’s recipes are winning and will keep YOU undefeated!” —Steve Harvey
Food for Life: The New Science of Eating Well, by the Sunday Times bestselling author of SPOON-FED
by Tim Spector'Life-changing' DAVINA McCALL'A must-read' Dr RUPY AUJLA'Fascinating' NIGELLA LAWSON'Empowering' LIZ EARLE**AS HEARD ON THE DIARY OF A CEO PODCAST**Food is our greatest ally for good health, but the question of what to eat in the age of ultra-processed food has never seemed so complicated.Drawing on cutting-edge research and personal insights, Professor Tim Spector offers clear answers in this definitive, easy-to-follow guide to the new science of eating well.Empowering and practical, Food for Life is nothing less than a new approach to how to eat - for our health and the health of the planet.‘No fads, no nonsense, just practical, science-based advice on how to eat well’ Daily Mail, Books of the Year'A rigorously academic book that welcomes the layperson with open arms' The Times** A THE TIMES and SUNDAY TIMES BOOK OF THE YEAR**** WINNER OF THE FORTNUM & MASON SPECIAL AWARD **
Food for Thought: Changing The World One Bite At A Time
by Vanessa KimbellInspired by ethically sourced, sustainable ingredients available from your local suppliers, Vanessa shows how what you cook can make a real difference to those who produce it and to the environment. Recipes are simple, unfussy and easy to cook at home - making everyday classics ethical and sustainable - with chapters focusing on Basics, Getting Ahead in the Kitchen, Simple Suppers, Feeding Children, Leisurely Weekend Food and Special Occasions. Let Vanessa inspire you to adapt the way you cook and change the world one delicious bite at a time.