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Showing 110,126 through 110,150 of 231,683 results

Food Fights

by Jennifer Shu Laura A. Jana

Knowing what to feed children is one thing. Getting them to eat it is quite another!In Food Fights, 2nd edition, the authors tastefully blend the science of nutrition and pediatrics with the practical insights of parents who have been in your shoes?offering simple solutions for your daily nutritional challenges. Whether you've got an infant, toddler, or young child, Food Fights promises entertaining, reality-based advice on:? How to pick your battles (and arm yourself accordingly)? Whining and dining, throwing food, and other dietary distractions? Heaping helpings, TV dinners, fast food, and other nutritional minefields? Eating out, grocery shopping, and travel? The 5-second rule? Drinking and dozing, juice, soda pop, and other classic drinking problems? Sick kids, vitamins, body weight, allergies, constipation, spitting up...and so much more!This revised second edition also includes new chapters on healthy breakfasts, what's lacking in snacking, and supermarket sanity, and serves up important guidance on making sense of package labels and choosing foods wisely. Add the cornucopia of resources such as recipes for success, a nutrient primer, and phone apps that help families stay on a tech-savvy track to good nutrition and this new and improved edition of Food Fights is guaranteed to leave you satisfied.

Food Fights over Free Trade

by Christina L. Davis

This detailed account of the politics of opening agricultural markets explains how the institutional context of international negotiations alters the balance of interests at the domestic level to favor trade liberalization despite opposition from powerful farm groups. Historically, agriculture stands out as a sector in which countries stubbornly defend domestic programs, and agricultural issues have been the most frequent source of trade disputes in the postwar trading system. While much protection remains, agricultural trade negotiations have resulted in substantial concessions as well as negotiation collapses. Food Fights over Free Trade shows that the liberalization that has occurred has been due to the role of international institutions.Christina Davis examines the past thirty years of U.S. agricultural trade negotiations with Japan and Europe based on statistical analysis of an original dataset, case studies, and in-depth interviews with over one hundred negotiators and politicians. She shows how the use of issue linkage and international law in the negotiation structure transforms narrow interest group politics into a more broad-based decision process that considers the larger stakes of the negotiation. Even when U.S. threats and the spiraling budget costs of agricultural protection have failed to bring policy change, the agenda, rules, and procedures of trade negotiations have often provided the necessary leverage to open Japanese and European markets.This book represents a major contribution to understanding the negotiation process, agricultural politics, and the impact of international institutions on domestic politics.

The Food, Folklore, and Art of Lowcountry Cooking

by Joseph E. Dabney

The perfect gift for Southerners, history lovers, and foodies alike. Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands.

Food for a Day

by Millicent Mcghee

NIMAC-sourced textbook

Food for Life

by Neal Barnard

Citing 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 the Few: Neoliberal Globalism and Biotechnology in Latin America

by Gerardo Otero

Recent decades have seen tremendous changes in Latin America's agricultural sector, resulting from a broad program of liberalization instigated under pressure from the United States, the IMF, and the World Bank. <P><P>Tariffs have been lifted, agricultural markets have been opened and privatized, land reform policies have been restricted or eliminated, and the perspective has shifted radically toward exportation rather than toward the goal of feeding local citizens. Examining the impact of these transformations, the contributors to Food for the Few: Neoliberal Globalism and Biotechnology in Latin America paint a somber portrait, describing local peasant farmers who have been made responsible for protecting impossibly vast areas of biodiversity, or are forced to specialize in one genetically modified crop, or who become low-wage workers within a capitalized farm complex. Using dozens of examples such as these, the deleterious consequences are surveyed from the perspectives of experts in diverse fields, including anthropology, economics, geography, political science, and sociology. From Kathy McAfee's "Exporting Crop Biotechnology: The Myth of Molecular Miracles," to Liz Fitting's "Importing Corn, Exporting Labor: The Neoliberal Corn Regime, GMOs, and the Erosion of Mexican Biodiversity," Food for the Few balances disturbing findings with hopeful assessments of emerging grassroots alternatives. Surveying not only the Latin American conditions that led to bankruptcy for countless farmers but also the North's practices, such as the heavy subsidies implemented to protect North American farmers, these essays represent a comprehensive, keenly informed response to a pivotal global crisis.

Food for Thought

by Elisabeth L.

The meditations in Food for Thought focus on our need for support, compassion, understanding, and acceptance of our compulsive eating. Each daily reading provides encouragement for turning to our Higher Power for comfort and addresses the steps and concerns that help us in our recovery. These meditations help recovering women and men begin to benefit from a physically, emotionally, and spiritually balanced life.

Food for Today

by Glencoe Mcgraw-Hill

Treat 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 Kopan

This 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 & Freedom: How the Slow Food Movement Is Creating Change Around the World Through Gastronomy

by Carlo Petrini

Inspiring the global fight to revolutionize the way food is grown, distributed, and eaten. In the almost thirty years since Carlo Petrini began the Slow Food organization, he has been constantly engaged in the fight for food justice. Beginning first in his native Italy and then expanding all over the world, the movement has created a powerful force for change. The essential argument of this book is that food is an avenue towards freedom. This uplifting and humanistic message is straightforward: if people can feed themselves, they can be free. In other words, if people can regain control over access to their food--how it is produced, by whom, and how it is distributed--then that can lead to a greater empowerment in all channels of life. Whether in the Amazon jungle talking with tribal elders or on rice paddies in rural Indonesia, the author engages the reader through the excitement of his journeys and the passion of his mission. Here, Petrini reports upon some of the success stories that he has observed firsthand. From Chiapas to Puglia, Morocco to North Carolina, he has witnessed the many ways different peoples have dealt with food problems. This book allows us to learn from these case studies and lays out models for the future.

Food From Plenty

by Diana Henry

Our feelings about food and our attitude towards it are changing. Before long it won't just be considered sensible to care about how and what we cook and how much we waste - it will be unacceptable not to. But Food From Plenty is not another tome bemoaning global warming and dwindling fish stocks. It is a book about pleasure, about the great food you can have without spending loads of money or depleting the planet's resources. Diana Henry shows you how to save money by cooking ahead, using up gluts from the garden, and how to cook with respect for sustainability and resources. Her delicious recipes originate from all over the world - from Sicily to the Sahara - and turn 'going without' on its head to make it a pleasure.

Food Gift Love

by Maggie Battista

An exciting, inspiring, and beautiful food-gift guide for crafty cooks and food-DIY fans In Food Gift Love, Maggie Battista, a food-gift guru and rising star of the blog world, celebrates her expertise in and enthusiasm for small-batch, hand-crafted foods. She features 100 memorable, edible gifts for any occasion with simple, delicious recipes, detailed wrapping instructions, and stunning photography. There are countless ways to share the pleasures of food with people you care about--from simple homemade infused salts and sugars to instant-gratification gifts like fresh ricotta and flavored butters; from jams, pickles, and vinaigrettes to irresistible cookies, desserts, savories, and spirits that will impress fellow food fans. There's helpful information for creating your own Food Gift Love pantry at home as well as creative guidance on how to wrap food gifts with style. This book will inspire cooks, food-lovers, and DIY fans to be year-round food gifters.

Food, Girls, and Other Things I Can't Have

by Allen Zadoff

Fifteen-year-old Andrew Zansky, the second fattest student at his high school, joins the varsity football team to get the attention of a new girl on whom he has a crush.

Food: The Good Girl's Drug

by Sunny Sea Gold

A guide to ending compulsive emotional overeating and establishing a healthy relationship with food. Sunny Sea Gold started fighting a binge eating disorder in her teens. But most books on the topic were aimed at older women, women she had a hard time relating to. Calling on top psychiatrists, nutritionists, and fitness experts, Sunny offers real advice to a new generation fighting an age-old war. With humor and compassion from someone who's seen it all, Food: The Good Girl's Drug is about experiences shared by many women-whether they've been struggling with compulsive overeating their whole lives, or have just admitted to themselves, that yes, it's more than just a bad habit.

Food in Jars

by Marisa Mcclellan

Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. aSample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellanOCOs childhood make for a read as pleasurable as it is delicious; her home-canned foodOColearned from generations of the original OC foodiesOCOOCofeeds the soul as well as the body in more than 100 recipes. "

Food in Jars

by Marisa Mcclellan

Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body in more than 100 recipes.

Food in Jars

by Marisa Mcclellan

Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food--learned from generations of the original "foodies"--feeds the soul as well as the body in more than 100 recipes.

Food in Jars

by Marisa Mcclellan

Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more. Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food--learned from generations of the original "foodies"--feeds the soul as well as the body in more than 100 recipes.

Food in Medieval Times

by Melitta Weiss Adamson

Few medieval cookbooks have survived from earlier than the 14th century and those typically reflect the cuisine of the elite. In a study of culture in the Middle Ages viewed through food-related themes, Adamson (modern languages and literatures, U. of Western Ontario) describes the cultivation and use of various foodstuffs, cooking methods, cuisines of several European countries, eating habits, and notions about nutrition. She includes a timeline, period illustrations, glossary, suggested further reading, and an index of such recipes as eel pie and stuffed buried Jewish dish (a stew). Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)

Food In The United States, 1890-1945

by Megan J. Elias

From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all radically changed. Migration to urban areas took people away from their personal connection to food sources.

Food in World History

by Jeffrey M. Pilcher

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.

Food, Inc.

by Peter Pringle

For most people, the global war over genetically modified foods is a distant and confusing one. The battles are conducted in the mystifying language of genetics. A handful of corporate "life science" giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. And yet the possible benefits of biotech agriculture to our food supply are too vital to be left to either partisan. The companies claim to be leading a new agricultural revolution that will save the world with crops modified to survive frost, drought, pests, and plague. The greens warn that "playing God" with plant genes is dangerous. It could create new allergies, upset ecosystems, destroy biodiversity, and produce uncontrollable mutations. Worst of all, the antibiotech forces say, a single food conglomerate could end up telling us what to eat. In Food, Inc., acclaimed journalist Peter Pringle shows how both sides in this overheated conflict have made false promises, engaged in propaganda science, and indulged in fear-mongering. In this urgent dispatch, he suggests that a fertile partnership between consumers, corporations, scientists, and farmers could still allow the biotech harvest to reach its full potential in helping to overcome the problem of world hunger, providing nutritious food and keeping the environment healthy.

Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It

by Karl Weber

Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as "more than a terrific movie--it's an important movie." <P><P> Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably?<P> Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.

Food Is Your Best Medicine

by Henry G. Bieler

A fascinating interpretation of how the body functions to maintain good health and addresses all kinds of ailments with specific nutritional approaches. A pioneering nutrition classic.From the Paperback edition.

Food Justice

by Robert Gottlieb Anupama Joshi

In today's food system, farm workers face difficult and hazardous conditions,low-income neighborhoods lack supermarkets but abound in fast-food restaurants and liquor stores,food products emphasize convenience rather than wholesomeness, and the international reach ofAmerican fast-food franchises has been a major contributor to an epidemic of "globesity. "To combat these inequities and excesses, a movement for food justice has emerged in recent yearsseeking to transform the food system from seed to table. In Food Justice, RobertGottlieb and Anupama Joshi tell the story of this emerging movement. A foodjustice framework ensures that the benefits and risks of how food is grown and processed,transported, distributed, and consumed are shared equitably. Gottlieb and Joshi recount the historyof food injustices and describe current efforts to change the system, including community gardensand farmer training in Holyoke, Massachusetts, youth empowerment through the Rethinkers in NewOrleans, farm-to-school programs across the country, and the Los Angeles school system's eliminationof sugary soft drinks from its cafeterias. And they tell how food activism has succeeded at thehighest level: advocates waged a grassroots campaign that convinced the Obama White House to plant avegetable garden. The first comprehensive inquiry into this emerging movement, FoodJustice addresses the increasing disconnect between food and culture that has resultedfrom our highly industrialized food system.

Showing 110,126 through 110,150 of 231,683 results

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