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Food for All in Africa: Sustainable Intensification for African Farmers
by Gordon Conway Ousmane Badiane 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 Fifty
by Mary K. MoltFor courses in Quantity Food Production and Foodservice Management. <p><p> THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of “new tools” for helping food professionals and students meet quickly changing dining trends and satisfy the expectations of today's customer.
Food For Friends: More Than 75 Easy Recipes from a Brooklyn Kitchen
by Linnea JohanssonWe all dream of being the perfect host, reaching new culinary heights in the kitchen, shaking hand-crafted cocktails behind our backs, and running perfectly plated dishes-all while greeting guests with a smile. Let’s face it; you would need a whole staff to make that happen!Thankfully, Johannson’s book is full of quick, smartly planned recipes that free you from the kitchen to actually spend time with your guests. Chef Linnea Johansson’s tips for prepping in advance will let you enjoy a glass of wine with your friends instead of stirring sauces all night.The "Family Style” chapter, for example, feature recipes that allow you to skip the perfectly plated dinners and create dishes you can set on the table to let guests serve themselves. "Fake It” offers tricks for those times you just stepped through the door and guests are due in an hour and "Late Night Bites” hits on even quicker recipes that you can whip up in ten minutes at the end of a dinner party or for an unexpected, late night get-together.Food For Friends will be your go-to cookbook for those times when you want to cook a great meal for friends and family while also wanting to enjoy their company.
Food For The Hungry: The Reluctant Society
by Judith A. SegalFood for the Hungry: The Reluctant Society by Judith Segal Series:Policy studies in employment and welfare
Food for Life: Delicious & Healthy Comfort Food from My Table to Yours!
by Laila AliFour-time undefeated boxing world champion, cooking personality, and passionate health advocate, Laila Ali’s Food For Life features 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 100 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 Ratatouille - Oven-“Fried” Chicken- West Coast Southern Greens - The Greatest of All Time Burger (her father's favorite) - Heavenly Lemon Yogurt Cake
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: Your Guide to the New Science of Eating Well from the #1 Sunday Times bestseller
by Tim Spector‘Life-changing' DAVINA McCALL'A must-read' DR RUPY AUJLA'Fascinating' NIGELLA LAWSON**AS SEEN ON THE ONE SHOW**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.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.‘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 **Go with your gut. Join the food revolution.**PRE-ORDER THE FOOD FOR LIFE COOKBOOK, COMING OCTOBER 2024, NOW**
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.
Food for Thought: Daily Meditations for Overeaters
by Elisabeth L.Food for Thought offers comforting words for compulsive overeaters who seek to understand the role of food in their lives, and helps them support a life of physical, emotional, and spiritual balance.Food for Thought offers wise and comforting words for compulsive overeaters who seek to understand the role of food in their lives. Each day's reading in the best-selling classic--the first Hazelden meditation book to address the needs of overeaters--supports a life of physical, emotional, and spiritual balance.Read daily by millions, Hazelden meditation books have set the standard for quality and popularity. Like all the Hazelden meditation favorites, Food for Thought provides enduring wisdom, reassurance, and strength.
Food for Thought: Provocative Poems and Evocative Essays
by John L. Smith"Brunch Neither an early breakfast, nor a fashionable late lunch, But rather eaten on the ill-conceived, hopeful hunch, That eating the one single meal, will make you thinner, If to-night you skip your formal, sit-down Sunday dinner. But 1 predict that this will be far from true; For I been watching closely everyone of you. Scoffing bacon, egg, sausage, chicken and danish down. Enough to make the Duchess of York, groan and frown. The problem is, that in having paid table d'hote, A sense of gastronomic proportion is now totally remote, As you eat heartily to get your money's worth. You'll bloat your tummy and backside girth Try to lose the ugly weight you've gained, if you are able, By splitting your sides with laughter while sitting at the table. By applauding each act with an energetic, standing ovation, Much easier than a fortnight of painful, near-starvation True this poem is but one extended pun. And may even make you want to scream, cut and run; But nowadays where can you read, hear and imagine so much fun. So squeaky clean, and not the usual, very crude and very dumb."
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.
Food for Today
by Glencoe Mcgraw-HillTreat students to the best and most comprehensive foods textbook with Glencoe's Food for Today! Content is based on the latest research-based nutrition to develop lifelong healthy eating habits. Numerous illustrations, step-by-step activities, and visualization of correct portions are included. All new FACS standards for the foods classroom are met. Focus on food prep and kitchen basics include kitchen tools, safety, and sanitation. Topic-related and point-of-use academic integration with Science in Action and Kitchen Math features help teachers meet Perkins mandates. English language arts and writing activities correlated to national standards. New and revised focus on light and healthy recipes. International recipes are provided. Activities that develop consumer savvy about food choices, nutrition, and keeping a grocery budget are incorporated. Hands-on Kitchen Lab and unit-long projects reinforce concepts through application.
Food For Today (8th edition)
by Helen Kowtaluk Alice Orphanos KopanThis leading program goes beyond the basics of nutrition, consumer skills, and food preparation to include current coverage of Food Science, Global Foods, Safety, Wellness, and more.
Food for Today (9th edition)
by Helen KowtalukA comprehensive lab-based foods and nutrition program for high school students. It is correlated to the National Standards for Family & Consumer Sciences. Students learn how to make healthy and nutritious food decisions reflecting the most current nutritional guidelines, how to plan meals safely, how to prepare food, how to appreciate food diversity, how science and technology impact foods and nutrition, and about career opportunities in the area of foods and nutrition.
Food Forensics: The Hidden Toxins Lurking in Your Food and How You Can Avoid Them for Lifelong Health
by Mike AdamsWhat's really in our food?Award-winning investigative journalist and clean food activist Mike Adams, the "Health Ranger," is founder and editor of NaturalNews.com, one of the top health news websites in the world, reaching millions of readers each month.Now, in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health.To conduct this extensive research, Adams built a state-of-the-art laboratory with cutting-edge scientific instruments. Publishing results of metal concentrations for more than 800 different foods, Food Forensics is doing the job the FDA refuses to do: testing off-the-shelf foods and sharing the findings so the public can make informed decisions about what they consume or avoid.In Food Forensics, you'll discover little-known truths about other toxic food ingredients such as polysorbate 80, MSG, sodium nitrite, pesticides, and weed killers such as glyphosate. Adams reveals stunning, never-before-reported details of heavy metals found in recycled human waste used on crops and in parks, and he explains how industrial pollution causes mercury, lead, and cadmium to end up in your favorite protein powders.This book will forever change your view of food safety, regulation, and manufacturing. When you know what's really in your food, you can start making changes to protect yourself against serious diseases like cancer, all while maximizing your natural immune defenses against infection and disease.
Food Fraud Prevention: Introduction, Implementation, and Management (Food Microbiology and Food Safety)
by John W. SpinkThis textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). There are now broad, harmonized, and thorough regulatory and standard certification requirements for the food manufacturers, suppliers, and retailers. These requirements create a need for a more focused and systematic approach to understanding the root cause, conducting vulnerability assessments, and organizing and implementing a Food Fraud Prevention Strategy. A major step in the harmonizing and sharing of best practices was the 2018 industry-wide standards and certification requirements in the Global Food Safety Initiative (GFSI) endorsed Food Safety Management Systems (e.g., BRC, FSSC, IFS, & SQF). Addressing food fraud is now NOT optional – requirements include implementing a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy for all types of fraud and for all products. The overall prevention strategy presented in this book begins with the basic requirements and expands through the criminology root cause analysis to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The focus on the root cause expands from detection and catching bad guys to the application of foundational criminology concepts that reduce the overall vulnerability. The concepts are integrated into a fully integrated and inter-connected management system that utilizes the Food Fraud Prevention Cycle (FFPC) that starts with a pre-filter or Food Fraud Initial Screening (FFIS). This is a comprehensive and all-encompassing textbook that takes an interdisciplinary approach to the most basic and most challenging questions of how to start, what to do, how much is enough, and how to measure success.
Food Freak (Orca Currents)
by Alex Van TolIt really seems like Dani's dad has gone around the bend. Ever since Dani's mother died of cancer, all her dad does is stand around on street corners with his crazy signs, proclaiming that processed foods mean the end of the world. The Food Freak, as he is known, has already scared away all of Dani's friends at her old school. But it's a new year, and Dani is at a new school in a different part of town. Maybe things will be better now. Dani just needs to keep her head down and avoid making any friends. That way, nobody will find out about her dad and his insane protests. The plan seems to be working fine until one day Dani meets a boy who helps her see things in a different light.
Food Freedom Forever: Letting Go of Bad Habits, Guilt, and Anxiety Around Food by the Co-Creator of the Whole30 (The\whole30 Ser.)
by Melissa HartwigEnd the yo-yo dieting cycle... forever. Welcome to the Food Freedom plan. Millions of people have successfully completed the groundbreaking Whole30 program and radically transformed their energy, sleep, cravings, waistline, and health. Now, Food Freedom Forever offers real solutions for anyone stuck in the exhausting cycle of yo-yo dieting and the resulting stress, weight gain, uncontrollable cravings, and health complaints. In her newest book, best-selling author Melissa Hartwig defines true "food freedom" as being in control of the food you eat, instead of food controlling you. Resets like the Whole30 can jump-start the process, but as anyone who has dieted knows, holding onto that freedom and creating healthy habits that last is the hard part. In her detailed 3-part plan, Melissa will help you discover food freedom, no matter how out of control you feel; walk a self-directed path that keeps you in control for months on end; gracefully recover when you slip back into old habits; and create the kind of food freedom that stays with you for the rest of your life.Food Freedom Forever shows you how to design your reset, making your short-term protocol maximally effective. You'll learn how to spot your specific triggers before they're pulled and strategies for dealing with temptation, strengthening your new healthy habits, and boosting your willpower. Melissa also shares advice for retaining your food freedom during holidays, vacations, periods of life stress, social pressure, and criticism from friends and family. By the last page, you'll have a detailed plan for creating the perfect diet for you, finding your own healthy balance, and maintaining the kind of control that brings you real food freedom every day.
Food Freedom Forever: Letting go of bad habits, guilt and anxiety around food by the Co-Creator of the Whole30
by Melissa HartwigThe New York Times bestseller by the co-creator of the WHOLE30'If you want to stop turning to food to make you feel better, this is the book for you' Sun'Food Freedom Forever gives you everything you need for achieving dietary success, for today and for the rest of your healthy life' David Perlmutter, MD, No. 1 New York Times bestselling author of Grain BrainWhat does 'food freedom' mean to you? Maybe it's eating whatever you want without negative consequences to your health or waistline. (Good luck with that.) Maybe it's giving up your obsession with calorie counting, food restriction, and the scales. (Now we're getting somewhere.)Bestselling author and nutritionist Melissa Hartwig defines true food freedom as being in control of the food you eat, instead of food controlling you. It means indulging when you decide it's worth it, savouring the experience without guilt or shame, and the returning to your healthy habits. In Food Freedom Forever Melissa outlines a simple three-part plan that will help you to discover food freedom for yourself, no matter how out of control you feel. It will point you down a self-directed path that keeps you balanced, satisfied and healthy, without requiring that you obsess about food, count calories or starve yourself. By the last page, you'll have a detailed plan for creating the perfect diet for you, finding your own healthy balance, and maintaining the kind of control that brings you real food freedom every day.Welcome to food freedom.
Food From Across Africa: Recipes to Share
by Duval Timothy Jacob Fodio ToddDiscover the amazing cuisine of Africa with this beautiful full-color cookbook featuring classical and modern African dishes.With its diverse, delicious flavors, African food is “some of the best on the planet,” yet remains little known to many in the wider world. To introduce this wonderful cuisine, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown started their popular bi-monthly London supper club The Groundnut to showcase the food of their childhoods, dishes that reflect their heritage in Western and Eastern Africa.Based on their sold-out events, Food from Across Africa features both traditional recipes, many of which have been passed down through the generations, as well as experimental dishes using new ingredients and combinations: from the fragrant and ubiquitous West African dish, jollof rice, to innovative modern offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Food from Across Africa includes nine complete menus with dishes that complement and enhance one another—from cocktails and juices to main courses, vegetables, sides, and desserts. Instead of making explicit distinctions, the menus represent the way these dishes fit together, whether attached by season, dominant flavors, or by another unifying point of inspiration.Easy to follow and cook, each recipe includes a short history and uses ingredients found in local markets. Pork in Tamarind, Mustard Prawns, Baked Broccoli Falafel, Pineapple Jam, Spinach & Green Bean Salad with Peanut Pesto, Banana Almond Cake, Pickled Peppers, Baked Plantain, and much more—the mouthwatering fare in Food from Across Africa is meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. “Our food encourages tactility, with influences form our childhoods growing up eating freshly picked mangoes sprinkled with salty chili powder, being served juice in a peeled, cored, and squeezed orange and hand rolling and dunking balls of eba into okra soup then straight into your mouth.”A celebration of a fascinating and flavorful culture, bursting with dozens of gorgeous full-color photos, Food from Across Africa is a bounty of delights, presenting food that is simple, balanced, beautiful, and fabulous to share.
Food From Plenty: Good food made from the plentiful, the seasonal and the leftover. With over 300 recipes, none of them extravagant
by Diana HenryCaring about getting the maximum value out of the ingredients we buy and cook is now second-nature for most cooks. And reduced food waste goes hand-in-hand with spending less of course. It's also about exploring a wider range of ingredients, from seasonal vegetable and fruit gluts to interesting cuts of meat and fish. There is great pleasure to be found in cooking ingredients when they are at their best and in using any leftovers smartly (which neatly saves work for the cook too). As always with Diana Henry, flavour is the key. More than 300 delicious recipes in this book are sourced from cultures around the world that know a thing or two about getting the most out of as little as possible. Cook ahead, make the most of gluts from the garden, magic what's left over into a delicious new meal that takes little time. There is no sense of going without here - it is all about the pleasure of making the most delicious use of everything available.
Food From Plenty: Good, Uncomplicated Food For The Sustainable Kitchen
by Diana HenrySo what if filet mignon and foie gras are no longer on the menu? Diana Henry revives the lost art of home economics-making the most of what you have-combining it with today's desire for a sustainable table to show modern cooks that there is "plenty" of food for us to eat and enjoy without depleting our bank accounts and the planet's resources. This cook's tour of recipes from around the globe is all about the great food you can make without spending a ton of money. With what's left from a simple Roast Chicken, make a fabulous Greek Chicken, Pumpkin, Feta & Filo Pie. Turn a bumper crop of tomatoes and basil into a satisfying Tomato & Pesto Tart. Thanks to a special section on less expensive cuts of meat, you'll soon be creating new family favorites from lamb shoulder, pork belly, skirt steak and the like.