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"How did the Cuban sandwich become a symbol for a displaced people, win the hearts and bellies of America, and claim a spot on menus around the world? The odyssey of the Cubano begins with its hazy origins in the midnight caf̌s of Havana, from where it evolved into a dainty high-class hors d'oeuvre and eventually became a hearty street snack devoured by cigar factory workers. In The Cuban Sandwich, three devoted fans--Andrew Huse, B̀rbara Cruz,...
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"We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF. In this book, Chris van Tulleken, father, scientist, doctor, and award-winning BBC broadcaster,...
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259 pages : color photographs ; 26 cm
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English
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"Alain Ducasse, iconic chef and author of Simple Nature, presents a collection of recipes from his worldwide network of French bistros Allard (in Paris), Aux Lyonnais (Paris), and Benoit (Paris, New York, and Tokyo). A relaxing, convivial alternative to haute cuisine, bistro cooking most closely approaches the British gastropub or Italian osteria tradition, with less formal dishes served with local wine. Ducasse and his team of chefs have reengineered...
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"Includes jokes, limericks, knock-knock jokes, tongue twisters, and fun facts about different fruits, vegetables, chocolate, popcorn, ice cream, and more, and describes how to write your own knock-knock jokes and how to create your own joke book"--Provided by publisher.
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What should we have for dinner? When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods might shorten your life. Today, buffeted by one food fad after another, America is suffering from a national eating disorder. As the cornucopia of the modern American supermarket and fast food outlet confronts us with a bewildering and treacherous...
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"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...
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From the co-founder of Plated, the home delivery food service, and an inspirational business title that is a call-to-arms and investigation into the industrial American food complex.
In early 2012, Nick Taranto was twenty-seven years old, recently married, and fresh out of the Marine Corps. He moved back to New York City, started working on Wall Street, and put on twenty pounds in under six months. He was pasty, overweight, and depressed, and he...
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xxv, 310 pages : color illustrations ; 26 cm
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A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine. Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world's richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée accompany reimagined classics including...
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"About a Chinese American chef who, lured to a decadent, enigmatic colony of the superrich in a near future in which food is disappearing, discovers the meaning of pleasure and the ethics of who gets to enjoy it, altering her life and, indirectly, the world"--
A smog has spread. Food crops are rapidly disappearing. A chef escapes her dying career in a dreary city to take a job at a decadent mountaintop colony seemingly free of the world's troubles....
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360 pages : color illustrations ; 27 cm
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English
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"This glorious visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods. With profiles of the most culturally and historically interesting foods of all types, from nuts and grains, fruits and vegetables, and meat and fish, to herbs and spices, this fascinating culinary historical...
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vii, 323 pages : illustrations ; 25 cm
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"A biologist explains how the scientific breeding of our food supply into only the hardiest and tastiest varieties has made these crops susceptible to Mother Nature and discusses how a single bug or virus can now cause a massive collapse"--NoveList.
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California studies in food and culture volume 21
Physical Desc
368 pages : illustrations (some color) ; 27 cm.
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English
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1 videodisc (112 min.) : sound, color with black and white sequences ; 4 3/4 in.
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According to the World Health Organization, the incidence of cancer has doubled over the last thirty years. Over this period, the increase in leukemia and brain tumours in children has been around 2% per year. The WHO has observed a similar trend for neurological diseases (Parkinson's and Alzheimer's) and autoimmune disorders. This documentary launches an in-depth investigation into everyday products and the systems charged with regulating them, examining...
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In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it-the grocery store.
In a culture obsessed with food-how it looks, what it tastes like, where it comes from, what is good for us-there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight-in the aisles of...
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Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona's tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue...
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"From the author of Paris to the Moon -- one man's quest for the meaning of food in a time obsessed with what to eat. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, even our moralizing -- "You still eat meat?" How could the land of Chef Boyardee have come so far overnight? And where can we possibly go from here? Locating the roots of our foodways in France, Adam Gopnik traces our rapid evolution from...
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