Bread, Wine, Chocolate: The Slow Loss of Foods We Love

Bread, Wine, Chocolate: The Slow Loss of Foods We Love Author Simran Sethi
ISBN-10 9780061581083
Release 2016-10-18
Publisher HarperOne
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Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.

Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.

Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.



Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi (2015-11-10)

Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi (2015-11-10) Author Simran Sethi
ISBN-10
Release
Publisher HarperOne (2015-11-10)
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Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi (2015-11-10) has been writing in one form or another for most of life. You can find so many inspiration from Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi (2015-11-10) also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi (2015-11-10) book for free.



Simran Sethi: Bread, Wine, Chocolate : The Slow Loss of Foods We Love (Hardcover); 2015 Edition

Simran Sethi: Bread, Wine, Chocolate : The Slow Loss of Foods We Love (Hardcover); 2015 Edition Author
ISBN-10
Release
Publisher Simran Sethi
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Simran Sethi: Bread, Wine, Chocolate : The Slow Loss of Foods We Love (Hardcover); 2015 Edition has been writing in one form or another for most of life. You can find so many inspiration from Simran Sethi: Bread, Wine, Chocolate : The Slow Loss of Foods We Love (Hardcover); 2015 Edition also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Simran Sethi: Bread, Wine, Chocolate : The Slow Loss of Foods We Love (Hardcover); 2015 Edition book for free.



Bread Wine Chocolate

Bread  Wine  Chocolate Author Simran Sethi
ISBN-10 9780062221544
Release 2015-11-10
Pages 352
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Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.



Mendel in the Kitchen

Mendel in the Kitchen Author Nina V. Fedoroff
ISBN-10 9780309531856
Release 2004-10-14
Pages 349
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While European restaurants race to footnote menus, reassuring concerned gourmands that no genetically modified ingredients were used in the preparation of their food, starving populations around the world eagerly await the next harvest of scientifically improved crops. Mendel in the Kitchen provides a clear and balanced picture of this tangled, tricky (and very timely) topic. Any farmer you talk to could tell you that we've been playing with the genetic makeup of our food for millennia, carefully coaxing nature to do our bidding. The practice officially dates back to Gregor Mendel -- who was not a renowned scientist, but a 19th century Augustinian monk. Mendel spent many hours toiling in his garden, testing and cultivating more than 28,000 pea plants, selectively determining very specific characteristics of the peas that were produced, ultimately giving birth to the idea of heredity -- and the now very common practice of artificially modifying our food. But as science takes the helm, steering common field practices into the laboratory, the world is now keenly aware of how adept we have become at tinkering with nature --which in turn has produced a variety of questions. Are genetically modified foods really safe? Will the foods ultimately make us sick, perhaps in ways we can't even imagine? Isn't it genuinely dangerous to change the nature of nature itself? Nina Fedoroff, a leading geneticist and recognized expert in biotechnology, answers these questions, and more. Addressing the fear and mistrust that is rapidly spreading, Federoff and her co-author, science writer Nancy Brown, weave a narrative rich in history, technology, and science to dispel myths and misunderstandings. In the end, Fedoroff arues, plant biotechnology can help us to become better stewards of the earth while permitting us to feed ourselves and generations of children to come. Indeed, this new approach to agriculture holds the promise of being the most environmentally conservative way to increase our food supply.



Eat Less Water

Eat Less Water Author Florencia Ramirez
ISBN-10 1597090395
Release 2017-11-01
Pages 264
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The solution to worldwide water shortages is in our kitchens.



The Oldest Foods on Earth

The Oldest Foods on Earth Author John Newton
ISBN-10 9781742242262
Release 2016-02-01
Pages 288
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‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.



Ethical Markets

Ethical Markets Author Hazel Henderson
ISBN-10 9781933392233
Release 2006
Pages 256
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With insight, clarity, warmth and enthusiasm, Hazel Henderson announces the mature presence of the green economy. Mainstream media and big business interests have sidelined its emergence and evolution, but it is now a significant and rapidly growing sector. Throughout Ethical Markets Henderson weaves statistics and analysis with profiles of entrepreneurs, environmentalists, scientists, and professionals. Based on interviews conducted on her longstanding US public television series, these profiles celebrate those who have led the highly successful growth of green businesses around the world. Ethical Markets is the ultimate sourcebook on todayís thriving green economy.



Rice Noodle Fish

Rice  Noodle  Fish Author Matt Goulding
ISBN-10 9780062394040
Release 2015-10-27
Pages 352
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Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.



The Language of Food A Linguist Reads the Menu

The Language of Food  A Linguist Reads the Menu Author Dan Jurafsky
ISBN-10 9780393245875
Release 2014-09-15
Pages 256
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A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.



Remaking the North American Food System

Remaking the North American Food System Author C. Clare Hinrichs
ISBN-10 9780803215788
Release 2007
Pages 370
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Examines the resurgence of interest in rebuilding the links between agricultural production and food consumption. With examples from Puerto Rico to Oregon to Quebec, this work offers a North American perspective attuned to trends toward globalization at the level of markets and governance and shows how globalization affects specific localities.



China Diaries

China Diaries Author Louis Stannard
ISBN-10 0595666523
Release 2004
Pages 464
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All Captain Stephen Cannon knows of Anna, his Russian emigre mother, and Alex, his aviation-pioneering father, is from their China diaries, their personal journals that chronicle their courtship in China through Pearl Harbor. Then, after an epic escape from the siege of Hong Kong by clipper, carrying important documents to the States, they disappear into the maelstrom in 1943. his mother abandoned him and returned to China to satisfy sexual desires. Now, fifty years later, he receives a call from a Chinese exchange student whose great uncle has just emigrated to Hong Kong from the PRC bringing with him Anna's Russian map case, journals, a strange medal, and the incredible story of how they escaped the infamous Japanese rape of Nanking, in 1938. to China to recover the diaries and discover the real reason why Anna left. In doing so he enters the nineteen-thirties world of his mother: a China beleaguered with warring political factions, ten years of Japanese aggression, espionage, love, betrayal and an environment where emigre women survived by selling themselves in the cabarets. believable, the flying scenes accurate to the finest detail, the tragedy of WWII evoked with honest, clear-eyed realism. Best of all, China Diaries just happens to be a cracking good story, says Robert Gandt, Aviation author of China Clipper and Acts of Vengeance.



Always Hungry

Always Hungry Author David S. Ludwig
ISBN-10 9781409158868
Release 2016-01-07
Pages 320
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ALWAYS HUNGRY will change everything readers ever thought about weight loss, diet, and health, and show us how to lose weight without counting the calories or feeling hungry. ALWAYS HUNGRY? will be both a relief and a revelation to many who struggle with weight. We're not getting fat because we're overeating; we're overeating because we're getting fat. In other words, what makes us constantly hungry, overweight, and undernourished is not a lack of will power, but a biological reaction to our present-day diet and lifestyle. Our fat cells are hoarding the nutrients from the food we eat instead of releasing them into the bloodstream to be used, triggering a starvation response that sets us up for failure: if we eat more, we'll gain weight; if we eat less, we'll slow our metabolism down and (again) gain weight. HELP! ALWAYS HUNGRY shows us how to break out of this cycle that is keeping us overweight. It helps us to: - re-programme our fat cells - tame humger - boost our metabolism - lose weight In a clear, compassionate, and authoritative voice, Dr Ludwig debunks the calorie myth that losing weight is simply a matter of eating less. He explains the science and the research behind our epidemic of overweightness and presents a detailed, highly structured plan to help us conquer the cravings.



Forked

Forked Author Saru Jayaraman
ISBN-10 9780199380473
Release 2016-02-01
Pages 240
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An "examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? ... [This book] offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat"--Amazon.com.



A Taste of Generation Yum

A Taste of Generation Yum Author Eve Turow
ISBN-10 9781508015451
Release 2015-07-01
Pages 206
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There are roughly 80 million Millennials in America. According to research by BBDO, half of them identify as Òfoodies.Ó They buy organic groceries, fawn over Chemex coffee, Instagram images of pork belly and spend their recession-dented incomes on high-end meals out. Young adults with degrees from prestigious universities apply their learnings to harvests instead of hedge funds. Never before has a young generation paidÊthisÊmuch attention to food. Starting back in 2012, Millennial, Eve Turow set out on a journey to understand why. Ê Through interviews with a variety of Millennials as well as food luminariesÑincluding Anthony Bourdain, Michael Pollan, Mark Bittman, Marion Nestle and moreÑTurow investigates the underlying drive for the Millennial obsession with food, and later looks at the role of Millennials in the future of food policy in America.



Garbage Land

Garbage Land Author Elizabeth Royte
ISBN-10 031614181X
Release 2014-05-10
Pages 165
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Out of sight, out of mind ... Into our trash cans go dead batteries, dirty diapers, bygone burritos, broken toys, tattered socks, eight-track cassettes, scratched CDs, banana peels... But where do these things go next' In a country that consumes and then casts off more and more, what actually happens to the things we throw away' In Garbage Land, acclaimed science writer Elizabeth Royte leads us on the wild adventure that begins once our trash hits the bottom of the can. Along the way, we meet an odor chemist who explains why trash smells so bad; garbage fairies and recycling gurus; neighbors of massive waste dumps; CEOs making fortunes by encouraging waste or encouraging recycling-often both at the same time; scientists trying to revive our most polluted places; fertilizer fanatics and adventurers who kayak amid sewage; paper people, steel people, aluminum people, plastic people, and even a guy who swears by recycling human waste. With a wink and a nod and a tightly clasped nose, Royte takes us on a bizarre cultural tour through slime, stench, and heat-in other words, through the back end of our ever-more supersized lifestyles. By showing us what happens to the things we've "disposed of," Royte reminds us that our decisions about consumption and waste have a very real impact-and that unless we undertake radical change, the garbage we create will always be with us: in the air we breathe, the water we drink, and the food we consume. Radiantly written and boldly reported, Garbage Land is a brilliant exploration into the soiled heart of the American trash can.



Food is Culture

Food is Culture Author Massimo Montanari
ISBN-10 9780231137904
Release 2006
Pages 149
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Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.



The Sirtfood Diet

The Sirtfood Diet Author Aidan Goggins
ISBN-10 9781501163784
Release 2017-03-07
Pages 272
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Discover the international diet sensation that will help you lose seven pounds in seven days while experiencing lasting energy and eating all the foods you love. Over the past few years, fasting has become a popular diet option. Studies show that fasting—whether through moderate calorie restriction every day or the more severe but less frequent intermittent fasting—can help people lose about thirteen to fourteen pounds in six months and reduce their risk of developing disease. When we fast, our body’s energy stores activate what is known as sirtuins, or the “skinny gene,” and many positive changes ensue. Fat storage is switched off, and our body stops its normal growth processes and goes into “survival” mode. Fat burning is stimulated and the genes involved in the repair and rejuvenation of our cells are turned on—which all results to weight loss and improved resistance to disease. But if not done correctly, fasting can lead to hunger, irritability, fatigue, and loss of muscle. Enter Sirtfoods: a newly discovered group of foods that is revolutionizing healthy eating. Ranging from chocolate and red wine to garlic and walnuts, sirtfoods are particularly rich in special nutrients that help us activate the same skinny genes in our bodies that fasting triggers. Nutritionists Aidan Goggins and Glen Matten have created The Sirtfood Diet to help you effectively lose weight and improve your resistance to disease, while still giving you incredible energy and glowing health.



Food Artisans of the Okanagan

Food Artisans of the Okanagan Author Jennifer Cockrall-King
ISBN-10 9781771511537
Release 2016-04-05
Pages 320
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The Okanagan Valley is one of Canada's most famous and beloved regions. Breathtaking scenery, temperate climates, lush farmland, opulent vineyards and bountiful orchards all combine to create a one-of-a-kind destination. The Okanagan is also home to a burgeoning scene of culinary artisans who produce an incredible variety of delicious products from the bounty afforded by the generous valley. In this comprehensive guidebook covering all 7,500 square miles of the region, discover the stories of chocolatiers and cheese makers, farmers and foragers, chefs and restauranteurs, coffee roasters and vintners. Allow yourself to be escorted from apiary to orchard, organic farm to butcher shop, cannery to cidery. Take a seat at one of the many innovative farm-to-table restaurants and taste the fare of the area's most talented chefs. Visit farmers' markets, bakeries, cafes, and coffee shops, and learn the history of the Okanagan through the astonishing array of products available from today's food artisans.



Vitamania

Vitamania Author Catherine Price
ISBN-10 9780143108153
Release 2016-04-12
Pages 336
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"[An] absorbing and meticulously researched history of the beginnings and causes of our obsession with vitamins and nutrition." --The New York Times Most of us know nothing about vitamins. What's more, what we think we know is harming both our personal nutrition and our national health. By focusing on vitamins at the expense of everything else, we've become blind to the bigger picture: despite our belief that vitamins are an absolute good--and the more of them, the better--vitamins are actually small and surprisingly mysterious pieces of a much larger nutritional puzzle. In Vitamania, award-winning journalist Catherine Price offers a lucid and lively journey through our cherished yet misguided beliefs about vitamins, and reveals a straightforward, blessedly anxiety-free path to enjoyable eating and good health. When vitamins were discovered a mere century ago, they changed the destiny of the human species by preventing and curing many terrifying diseases. Yet it wasn't long before vitamins spread from labs of scientists into the realm of food marketers and began to take on a life of their own. The era of "vitamania," as one 1940s journalist called it, had begun. Though we've gained much from our embrace of vitamins, what we've lost is a crucial sense of perspective. By buying into a century of hype and advertising, we have accepted the false idea that particular dietary chemicals can be used as shortcuts to health--whether they be antioxidants or omega-3s or, yes, vitamins. And it's our vitamin-inspired desire for effortless shortcuts that created today's dietary supplement industry, a veritable Wild West of overpromising "miracle" substances that can be legally sold without any proof that they are effective or safe. Price's travels to vitamin manufacturers and food laboratories and military testing kitchens--along with her deep dive into the history of nutritional science-- provide a witty and dynamic narrative arc that binds Vitamania together. The result is a page-turning exploration of the history, science, hype, and future of nutrition. And her ultimate message is both inspiring and straightforward: given all that we don't know about vitamins and nutrition, the best way to decide what to eat is to stop obsessing and simply embrace this uncertainty head-on. Praise for Vitamania: "Measured, funny, and fascinating. The only thing that Catherine Price is selling here is good reporting, engaging storytelling, and more than you thought you could possibly learn about vitamins. If you need vitamins to survive (you do), you should read this book." --Scientific American