This two-part guide to our food system's problems and how consumers can help protect themselves is written by two seasoned journalists who helped break the story of the 2011 listeria outbreak that killed 33 people. Nearly 50 million Americans will get food poisoning this year. Spoiled, doctored or infected food will send more than 100,000 people to the hospital. Three thousand will die. The authors explain how the food system works-- and more importantly...

"Bestselling chef and No Reservations host Anthony Bourdain is back with this well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Bringing together the best of his previously uncollected nonfiction and new material, The Nasty Bits is an irresistible tasting menu of food writing at its outrageous best"--

"What are my qualifications to write this book? None really. So why should you read it? Here's why: I'm a little fat. If a thin guy were to write about a love of food and eating I'd highly recommend that you do not read his book." Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet ("choking on bacon is like getting murdered by...

Here the author tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in 'culinary philosophy', beliefs about health, the economy, politics, society and the gods, prompted the construction...

"Robert Lustig's 90-minute YouTube video "Sugar: The Bitter Truth", has been viewed more than two 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...

"Long before there was the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, our ancestors survived periods of famine by changing the very nature of their food. This ability to process food has undoubtedly made us one of the most successful species on the planet, but have we gone too far? Through manipulating chemical reactions and organisms, scientists have unlocked all kinds of methods of to improve food...

Chronicles the history of producing and consuming kosher food in America, citing kosher food practices in other nations while explaining the dramatic rise in kosher food consumption among non-observant groups and revealing corrupt industry practices.

Charlie is a funny, creative, caring young girl who shares her experience with us as she learns about her multiple food allergies. Along the way, she tells us ways to stay safe, how her parents support her, and how to be included. Most importantly, Charlie discovers that her unique difference has taught her some amazing life skills! Includes tips and resources for dealing with food allergies.