Robert Lustig’s 90-minute YouTube video “Sugar: The Bitter Truth”, has been viewed more than three million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years.
In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.
To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove “a calorie is NOT a calorie”, and takes that science to its logical conclusion to improve health worldwide.
A Southern Independent Booksellers Alliance Bestseller
A ROLLICKING BIOGRAPHY OF BOURBON WHISKEY THAT DOUBLES AS “A COMPLEX AND ENTERTAINING” (WALL STREET JOURNAL) HISTORY OF AMERICA ITSELF
Few products are so completely or intimately steeped in the American story as bourbon whiskey. As Dane Huckelbridge's masterfully crafted history reveals, the iconic amber spirit is the American experience, distilled, aged, and sealed in a bottle.
Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.
From the Hardcover edition.
Most importantly, we’ve lost the ability to decide for ourselves what – and how much – to eat. Those decisions are made for us by animal food producers who control our buying choices with artificially-low prices, misleading messaging, and heavy control over legislation and regulation. Learn how and why they do it and how you can respond.
Written in a clear and accessible style, Meatonomics provides vital insight into how the economics of animal food production influence our spending, eating, health, prosperity, and longevity.
Meatonomics is the first book to add up the huge “externalized” costs that the animal food system imposes on taxpayers, animals and the environment, and it finds these costs total about $414 billion yearly. With yearly retail sales of around $250 billion, that means that for every $1 of product they sell, meat and dairy producers impose almost $2 in hidden costs on the rest of us. But if producers were forced to internalize these costs, a $4 Big Mac would cost about $11.
The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.
In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.
Praise for Sous Chef
“This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton
“[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review
“A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain
“A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today
“Vibrantly written.”—Entertainment Weekly
“Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast
“Reveals the high-adrenaline dance behind your dinner.”—NPR
From the Trade Paperback edition.
“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm
You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.
Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.
But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
• How to source good milk, including raw milk;
• How to keep their own bacterial starter cultures and fungal ripening cultures;
• How make their own rennet—and how to make good cheese without it;
• How to avoid the use of plastic equipment and chemical additives; and
• How to use appropriate technologies.
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social commentator, and maverick dining guide blogger Tyler Cowen. Americans are becoming angry that our agricultural practices have led to global warming-but while food snobs are right that local food tastes better, they're wrong that it is better for the environment, and they are wrong that cheap food is bad food. The food world needs to know that you don't have to spend more to eat healthy, green, exciting meals. At last, some good news from an economist!
Tyler Cowen discusses everything from slow food to fast food, from agriculture to gourmet culture, from modernist cuisine to how to pick the best street vendor. He shows why airplane food is bad but airport food is good; why restaurants full of happy, attractive people serve mediocre meals; and why American food has improved as Americans drink more wine. And most important of all, he shows how to get good, cheap eats just about anywhere.
Just as The Great Stagnation was Cowen's response to all the fashionable thinking about the economic crisis, An Economist Gets Lunch is his response to all the fashionable thinking about food. Provocative, incisive, and as enjoyable as a juicy, grass-fed burger, it will influence what you'll choose to eat today and how we're going to feed the world tomorrow.
Unraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.
Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon.
A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.
One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time?
A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.
Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more.
The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.
Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others.
Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before.
Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.
Ever since its "I'd like to teach the world to sing" commercials from the 1970s, Coca-Cola has billed itself as the world's beverage, uniting all colors and cultures in a mutual love of its caramel-sweet sugar water. The formula has worked incredibly well-making it one of the most profitable companies on the planet and "Coca-Cola" the world's second- most recognized word after "hello." However, as the company expands its reach into both domestic and foreign markets, an increasing number of the world's citizens are finding the taste of Coke more bitter than sweet.
Journalist Michael Blanding's The Coke Machine probes shocking accusations about the company's global impact, including:
? Coca-Cola's history of winning at any cost, even if it meant that its franchisees were making deals with the Nazis and Guatemalan paramilitary squads
? How Coke has harmed children's health and contributed to an obesity epidemic through exclusive soda contracts in schools
? The horrific environmental impact of Coke bottling plants in India and Mexico, where water supplies have been decimated while toxic pollution has escalated
? That Coke bottlers stand accused of conspiring with paramilitaries to threaten, kidnap, and murder union leaders in their bottling plants in Colombia
A disturbing portrait drawn from an award-winning journalist's daring, in-depth research, The Coke Machine is the first comprehensive probe of the company and its secret formula for greed.
COKE is a registered trademark of The Coca-Cola Company.
This book is not authorized by or endorsed by The Coca-Cola Company.
This humorous parody of a children's literature classic is a "pitcher book" for grown-ups. It's the perfect anytime story for beer lovers everywhere!
In this new history Bartow J. Elmore explores Coke through its ingredients, showing how the company secured massive quantities of coca leaf, caffeine, sugar, and other inputs. Its growth was driven by shrewd leaders such as Asa Candler, who scaled an Atlanta soda-fountain operation into a national empire, and “boss” Robert Woodruff, who nurtured partnerships with companies like Hershey and Monsanto. These men, and the company they helped build, were seen as responsible citizens, bringing jobs and development to every corner of the globe. But as Elmore shows, Coke was usually getting the sweet end of the deal.
It continues to do so. Alongside Coke’s recent public investments in water purification infrastructure, especially in Africa, it has also built—less publicly—a rash of bottling plants in dangerously arid regions. Looking past its message of corporate citizenship, Elmore finds a strategy of relentless growth.
The costs shed by Coke have fallen on the public at large. Its annual use of many billions of gallons of water has strained an increasingly scarce global resource. Its copious servings of high-fructose corn syrup have threatened public health. Citizen Coke became a giant in a world of abundance. In a world of scarcity it is a strain on resources and all who depend on them.
Few entrepreneurs can claim to have radically changed the way we live, and Ray Kroc is one of them. His revolutions in food-service automation, franchising, shared national training, and advertising have earned him a place beside the men and women who have founded not only businesses, but entire empires. But even more interesting than Ray Kroc the business man is Ray Kroc the man. Not your typical self-made tycoon, Kroc was fifty-two years old when he opened his first franchise. In Grinding It Out, you'll meet the man behind McDonald's, one of the largest fast-food corporations in the world with over 32,000 stores around the globe.
Irrepressible enthusiast, intuitive people person, and born storyteller, Kroc will fascinate and inspire you on every page.
Jess Stonestreet Jackson was one of a small band of pioneering entrepreneurs who put California's Wine Country on the map. His life story is a compelling slice of history, daring, innovation, feuds, intrigue, talent, mystique, and luck. Admirers and detractors alike have called him the Steve Jobs of wine—a brilliant, infuriating, contrarian gambler who seemed to win more than his share by anticipating consumers' desires with uncanny skill. Time after time his decisions would be ignored and derided, then envied and imitated as competitors struggled to catch up.
He founded Kendall–Jackson with a single, tiny vineyard and a belief that there could be more to California Wine Country than jugs of bottom-shelf screw-top. Today, Kendall–Jackson and its 14,000 acres of coastal and mountain vineyards produce a host of award-winning wines, including the most popular Chardonnay in the world, which was born out of a catastrophe that nearly broke Jackson. The empire Jackson built endures and thrives as a family-run leader of the American wine industry.
Jess Jackson entered the horseracing game just as dramatically. He brought con men to justice, exposed industry-wide corruption in court and Congress, then exacted the best revenge of all: race after race, he defied conventional wisdom with one high-stakes winner after another, capped by the epic season of Rachel Alexandra, the first filly to win the Preakness in nearly a century, cementing Jackson's reputation as America's king of wine and horses.
This handbook also assists the certification candidate preparing for the ASQ Certified HACCP Auditor (CHA) examination. It includes chapters covering the HACCP audit, the HACCP auditor, and quality assurance analytical tools.
Soon tea drinking, that was the characteristic of the culture of India, Sri Lanka, Burma, Malaysia, Singapore, Taiwan, Japan and China gave way to COFFEE-drinking.
Coffee drinking was hip. Coffee was trendy. The coffee shop becomes the coffee eatery. Now you, too want to tap the huge potential of three billion people drinking coffee and living the coffee (café) lifestyle.
As an entrepreneur, the history of the coffee lifestyle should shape your strategic planning.
The oldies will stick to their old ways. The retro-chains appeal to those who long for the past, but want a "past" that fit with their expectations.
The young embrace globalisation and coffee is indeed a worldwide commodity.
The well-to-do want coffee to state their status as the consumers of chic, class and considerable wealth.
At the end of it all, the cup of coffee is a careful mix of bean, hot water, quality milk, some sugar, some cream and all coming together in wonderful aroma and soul-stirring taste.
About the Author
Vincent A. Gabriel always had tea at home for breakfast. Tea was always English Breakfast.
He went to the traditional coffee shops including the one at Lau Pa Sat, where he had the toasted slices of bread on one side with butter and the other with sweet rich egg kaya. He also enjoyed the cup cakes at the Red House, which was run by a family of a pupil. After Sunday Masses he visited Chin Mee Chin in Katong. Tong Ah in Keong Siak Street was visited when he went to invite a pupil to return to his class after the boy had been playing truant.
The multi-national coffee chains brought the world of coffee to Singapore. He was able to taste Blue Mountain (from Jamaica) Monsoonal coffee (from India) and the aromatic Arab coffee.
This book is a tribute to the coffee drinkers who keep smallholder coffee producers improving their crop and the roasters who bring out the best in coffee and tea.
This complete summary of the ideas from Howard Schultz and Dori Yang's book "Pour Your Heart Into It" shows the inside story of the rise of Starbucks.This summary explains how the vision first came to Howard Schultz and how from that sole idea, he created his first store in Seattle with the aim of introducing real fine coffee to Americans. Starbucks progressively became a very successful international company with stores opening everywhere worldwide. According to Schultz, this success is due to a set of core values he based his company on that don’t just focus on profits and growth. This summary points to the principles illustrated in "Pour Your Heart Into It" and that have made the company enduring constitute precious guidelines for business people seeking to bring their company to the top. This success story is a motivational and inspiring tale, and a must-read for fascinated "Starbucksaholics".
Added-value of this summary:
• Save time
• Understand the key concepts
• Increase your business knowledge
To learn more, read "Pour Your Heart Into It" and discover the key to taking your company to the top.
From a handful of idealistic farmers and local co-ops in the 1960s to the domination of juggernauts like Whole Foods, the wild success of the natural and organic foods industry proves that principled business is not just possible, but profitable. With nearly unfettered double-digit annual growth, the development of this now-$88 billion industry is one of the most remarkable untold stories in American business history. Trailblazers like Mo Siegel of Celestial Seasonings, Gary Hirshberg of Stonyfield Farms, and John Mackey of Whole Foods openly challenged the interests of Big American Agribusiness, transformed food manufacturing and retailing, and re-wrote the playbook for small entrepreneurs.
Dobrow, a 20-year veteran of the natural foods industry who had a front row seat (and backstage pass) to much of the upheaval and expansion he describes, characterizes the radical vision of these "natural prophets" as one part anti-industrial activism, one part bold opportunism, and one part new-era marketing genius. The triple bottom line—people, planet, profit—emerged as a major new lodestone for successful, values-based business practices.
Natural Prophets is a fascinating narrative account of these upstart Davids—their failures and their unprecedented successes—that distills lessons about management, marketing, and entrepreneurial growth, and offers a lively, urgent profile of an industry that continues to change the way we eat, the way we live, and the way we think about ourselves.
carry boxes") distribute a staggering 200,000 home-cooked lunchboxes to
the city's workers and students. Giving employment and status to
thousands of largely illiterate villagers from Mumbai's hinterland, this
co-operative has been in operation since the late nineteenth century.
It provides one of the most efficient delivery networks in the world:
only one lunch in six million goes astray.
Feeding the City is an ethnographic study of the fascinating inner
workings of Mumbai's dabbawalas. Cultural anthropologist Sara Roncaglia
explains how they cater to the various dietary requirements of a diverse
and increasingly global city, where the preparation and consumption of
food is pervaded with religious and cultural significance. Developing
the idea of "gastrosemantics" - a language with which to discuss the
broader implications of cooking and eating - Roncaglia's study helps us
to rethink our relationship to food at a local and global level.
The Ethics of What We Eat explores the impact our food choices have on humans, animals, and the environment. Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make healthful, humane food choices. As they point out: You can be ethical without being fanatical.
In 1984, it looked like an unwinnable David and Goliath struggle: one guy against the mammoth American beer industry. When others scoffed at Jim Koch’s plan to leave his consulting job and start a brewery that would challenge American palates, he chose a nineteenth-century family recipe and launched Samuel Adams. Now one of America’s leading craft breweries, Samuel Adams has redefined the way Americans think about beer and helped spur a craft beer revolution.
In Quench Your Own Thirst, Koch offers unprecedented insights into the whirlwind ride from scrappy start-up to thriving public company. His innovative business model and refreshingly frank stories offer counterintuitive lessons that you can apply to business and to life.
Koch covers everything from finding your own Yoda to his theory on how a piece of string can teach you the most important lesson you’ll ever learn about business. He also has surprising advice on sales, marketing, hiring, and company culture. Koch’s anecdotes, quirky musings, and bits of wisdom go far beyond brewing. A fun, engaging guide for building a career or launching a successful business based on your passions, Quench Your Own Thirst is the key to the ultimate dream: being successful while doing what you love.
Secret Formula follows the colorful characters who turned a relic from the patent medicine era into a company worth $80 billion. Award-winning reporter Frederick Allen’s engaging account begins with Asa Candler, a nineteenth-century pharmacist in Atlanta who secured the rights to the original Coca-Cola formula and then struggled to get the cocaine out of the recipe. After many tweaks, he finally succeeded in turning a backroom belly-wash into a thriving enterprise.
In 1919, an aggressive banker named Ernest Woodruff leveraged a high-risk buyout of the Candlers and installed his son at the helm of the company. Robert Woodruff spent the next six decades guiding Coca-Cola with a single-minded determination that turned the soft drink into a part of the landscape and social fabric of America. Written with unprecedented access to Coca-Cola’s archives, as well as the inner circle and private papers of Woodruff, Allen’s captivating business biography stands as the definitive account of what it took to build America’s most iconic company and one of the world’s greatest business success stories.
Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?
In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.
Drawn from the latest brain science as well as interviews with top physicians and food industry insiders, The End of Overeating exposes the food industry's aggressive marketing tactics and reveals shocking facts about how we lost control over food—and what we can do to get it back. For the millions of people struggling with their weight as well as those of us who simply can't seem to eat our favorite foods in moderation, Dr. Kessler's cutting-edge investigation offers valuable insights and practical answers for America's largest-ever public health crisis. There has never been a more thorough, compelling, or in-depth analysis of why we eat the way we do.
Marion Nestle, whom Michael Pollan ranked as the #2 most powerful foodie in America (after Michelle Obama) in Forbes, has always used cartoons in her public presentations to communicate how politics—shaped by government, corporate marketing, economics, and geography—influences food choice. Cartoons do more than entertain; the best get right to the core of complicated concepts and powerfully convey what might otherwise take pages to explain.
In Eat Drink Vote, Nestle teams up with The Cartoonist Group syndicate to present more than 250 of her favorite cartoons on issues ranging from dietary advice to genetic engineering to childhood obesity. Using the cartoons as illustration and commentary, she engagingly summarizes some of today's most pressing issues in food politics. While encouraging readers to vote with their forks for healthier diets, this book insists that it's also necessary to vote with votes to make it easier for everyone to make healthier dietary choices.
At sea, the Grant's crew teach Dean the daily tasks of baiting thousands of longline hooks and handling the catch, and on shore they lead him through the seedy bars and guilty pleasures of Kodiak. Exhausted by twenty-hour workdays and awed by the ocean's raw power, he observes examples of human courage and vulnerability and emerges with a deeper knowledge of himself and the world.
Four Thousand Hooks is both an absorbing adventure story and a rich ethnography of a way of life and work that has sustained Northwest families for generations. This coming of age story will appeal to readers including young adults and anyone interested in ocean adventures, commercial fishing, maritime life, and the Northwest coast.
Visit the author's website: http://www.fourthousandhooks.com/
Hewitt, a journalist and Vermonter, delves deeply into the repercussions of this groundbreaking approach to growing food, both its astounding successes and potential limitations. The captivating story of an unassuming community and its extraordinary determination to build a vibrant local food system, The Town That Food Saved is grounded in ideas that will revolutionize the way we eat and, quite possibly, the way we live.
From reviews of the previous edition:
"Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food."—Joan Jacobs Brumberg, The Nation
"This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read!"—The Digest: A Review for the Interdisciplinary Study of Food
"Now comes an examination of . . . the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America. . . . Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones."—Publishers Weekly
"A challenging and sparkling book. . . . In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change."—Food and Foodways
"Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply. . . . This is a thought-provoking and pioneering examination of recent events that are still very much part of the present."—Tufts University Diet and Nutrition Letter