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Fondue: [A Cookbook]
by Lenny Rice Brigid CallinanWhether it'¬?s the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it'¬?s guaranteed to create a leisurely, cozy atmosphere. From Northern California'¬?s wine and cheese country comes Cowgirl Creamery'¬?s head cheesemonger Lenny Rice and culinary instructor Brigid Callinan with a collection of fifty fondue recipes combining the fun of the seventies craze with the complex tastes of European tradition-all in one fondue pot. You'¬?ll find recipes for tried-and-true classics made with traditional as well as artisanal cheeses, novel spin-offs on favorite flavors like pizza and French onion soup, and chocolate and caramel desserts that will keep the tea lights burning long and bright. And should a melted pound of cheese or chocolate not be reason enough, you'¬?ll also find deliciously creative accompaniment and beverage pairing suggestions sure to inspire a return to blessedly uncomplicated and authentic fondueReviews"Anyone who already loves fondue, or who wants to dust off the old fondue pot and put it to work, needs to find a copy of this little book. It will revolutionize your fondue aspirations."-Oakland TribuneFrom the Trade Paperback edition.
Fondue: Sweet and Savory Recipes for Gathering Around the Table (Nitty Gritty Cookbooks Ser.)
by Bob Simmons Coleen SimmonsOver forty gorgeous photos and forty tempting recipes, from creamy cheese dips and decadent sweet fondues, to savory oil and broth pots.What’s not to love about that classic pairing of crusty bread dipped in a medley of melted cheeses or fresh strawberries swirled in warm, creamy chocolate? Fondue is not only a delicious and satisfying way to eat, it’s also a festive way to host company, celebrate a special occasion, or get cozy on a wintry night.The recipes in this book offer a range of fondue fare—from hearty favorites like Classic Swiss Fondue and Beef Fondue with Creamy Horseradish Sauce, to broth-based fondues like Shabu-Shabu and other Asian hot pots, which are enjoyed in stages and are ideal for dinner parties. There are also a variety of dessert fondues to satisfy any sweet tooth. You can add flair to this quick party dish with recipes for homemade dippers, or keep it simple with store-bought treats. No matter what the occasion, the recipes inside this beautifully photographed book are sure to inspire lively conversation and a great time.
Food: Ethnographic Encounters (Encounters: Experience and Anthropological Knowledge Series #3)
by Leo ColemanFood preparation, consumption, and exchange are eminently social practices, and experiencing another cuisine often provides our first encounter with a different culture. This volume presents fascinating essays about cooking, eating, and sharing food, by anthropologists working in many parts of the world, exploring what they learned by eating with others. <p><p> These are accounts of specific experiences - of cooking in Mombasa, shopping for organic produce in Vienna, eating vegetarian in Vietnam, raising and selling chickens in Hong Kong, and of refugees subsisting on food aid. With a special focus on the experience and challenge of ethnographic fieldwork, the essays cover a wide range of topics in food studies and anthropology, including food safety and food security, cultural diversity and globalization, colonial histories and contemporary identities, and changing ecological, social, and political relations across cultures. <p><p> Food: Ethnographic Encounters offers readers a broad view of the vibrancy of local and global food cultures, and provides an accessible introduction to both food studies and contemporary ethnography.
Food
by John CoveneyThe centrality of food in life, and the importance of food as life, is undeniable. As a source of biological substrates, personal pleasure and political power, food is and has been an enduring requirement of human biological, social and cultural existence. In recent years, interest in food has increased across the academic, public and popular spheres, fuelled by popular media’s constant play on the role of food and body size, and food and cooking, as a mass spectacle for TV audiences. In Food, a new book part of the Shortcuts Series, John Coveney examines ‘food as…’ humanness, identity, politics, industry, regulation, the environment and justice. He explores how food helps us understand what it means to be human. Through food, we construct our social identities, our families and communities, but this book also highlights the tensions between the industrialisation of food, the environment, and the fair (or otherwise) worldwide distribution of food. It considers how the food industries, on which most of us have to rely, have also had direct effects on our bodies – whether through diet and longevity, or the development of illness and diseases. This book is for all students and general readers alike – or for anyone with a fascination with food. It questions the idea that food is merely something inert on the plate, and instead shows how influential, symbolic, powerful and transformative food has come to be. This book is part of the Shortcuts series published by Routledge, a major new series of concise, accessible introductions to some of the major issues of our times.
Food (Shortcuts Ser.)
by John CoveneyIn Food, John Coveney examines ‘food as … ’ identity, politics, industry, regulation, the environment, justice and gastronomy. He explores how food helps us understand what it means to be human. The centrality of food in life, and the importance of food as life, is undeniable. As a source of biological substrates, personal pleasure and political power, food is and has been an enduring requirement of human biological, social and cultural existence. In recent years, interest in food has increased across the academic, public and popular spheres, fuelled by popular media’s constant play on the role of food and body size, and food and cooking, as a mass spectacle for TV audiences. Through food, we construct our social identities, our families and communities. However, Coveney also highlights the tensions between the industrialisation of food, the environment, and the iniquitous distribution of food. He also considers how the food industries, on which most of us must rely, have also had direct effects on our bodies through diet, and the development of illness and diseases. This accessible primer is for students and general readers alike, indeed, for anyone with an interest in food. It questions the idea that food is merely something inert on the plate. Instead, it shows how influential, symbolic, powerful and transformative food has come to be.
Food: A Culinary History (European Perspectives: A Series in Social Thought and Cultural Criticism)
by Flandrin Jean-Louis Montanari MassimoWhen did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Food: A Love Story
by Jim Gaffigan"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 your lover") and decrying the worst offenders ("kale is the early morning of foods"). Fans flocked to his New York Times bestselling book Dad is Fat to hear him riff on fatherhood but now, in his second book, he will give them what they really crave--hundreds of pages of his thoughts on all things culinary(ish). Insights such as: why he believes coconut water was invented to get people to stop drinking coconut water, why pretzel bread is #3 on his most important inventions of humankind (behind the wheel and the computer), and the answer to the age-old question "which animal is more delicious: the pig, the cow, or the bacon cheeseburger?"
Food: More than 100 Delicious Recipes--Pegan, Vegan, Paleo, Gluten-free, Dairy-free, and More--For Lifelong Health
by Mark HymanThe companion cookbook to Dr. Hyman's New York Times bestselling Food: What the Heck Should I Eat?, featuring more than 100 delicious and nutritious recipes for weight loss and lifelong health. Dr. Mark Hyman's Food: What the Heck Should I Eat? revolutionized the way we view food, busting long-held nutritional myths that have sabotaged our health and kept us away from delicious foods that are actually good for us. Now, in this companion cookbook, Dr. Hyman shares more than 100 delicious recipes to help you create a balanced diet for weight loss, longevity, and optimum health. Food is medicine, and medicine never tasted or felt so good.The recipes in Food: What the Heck Should I Cook? highlight the benefits of good fats, fresh veggies, nuts, legumes, and responsibly harvested ingredients of all kinds. Whether you follow a vegan, Paleo, Pegan, grain-free, or dairy-free diet, you'll find dozens of mouthwatering dishes, including:Mussels and Fennel in White Wine BrothGolden Cauliflower Caesar SaladHerbed Mini-Meatballs with Butternut NoodlesLemon Berry Rose Cream Cakeand many more With creative options and ideas for lifestyles and budgets of all kinds, Food: What the Heck Should I Cook? is a road map to a satisfying diet of real food that will keep you and your family fit, healthy, and happy for life.
Food: What the Heck Should I Eat?
by Mark Hyman#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil?Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store.Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice, and personal health, painting a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.
Food: The no-nonsense guide to achieving optimal weight and lifelong health
by Mark HymanNo 1 New York Times bestselling author Dr Mark Hyman sorts through the conflicting research on food to give us the truth on what we should be eating and why. Did you know that porridge isn't actually a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? In WTF Should I Eat? - Dr Hyman looks at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. He also explains the crucial role food plays in functional medicine and how food systems and policies affect our environmental and personal health.With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes in every chapter, WTF Should I Eat? is an invaluable resource for cooking, eating and living well.'Dr Mark Hyman's WTF Should I Eat? offers a masterpiece of truth-telling, a subversive reproach to the industrial systems that threaten our very health - and how each of us can flourish by making better food choices. This could be the most useful book you will read.' - Daniel Goleman'I find that many people are confused about what constitutes a healthy diet. Food: WTF Should I Eat? is an easy to follow guide to the foods that harm us and the foods that heal us. If you want to take all of the guesswork out of eating a real, whole foods diet, read this book! - Dr Rangan Chatterjee
Food: The no-nonsense guide to achieving optimal weight and lifelong health
by Mark HymanNo 1 New York Times bestselling author Dr Mark Hyman sorts through the conflicting research on food to give us the truth on what we should be eating and why. Did you know that porridge isn't actually a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? In WTF Should I eat? - Dr Hyman looks at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. He also explains the crucial role food plays in functional medicine and how food systems and policies affect our environmental and personal health.With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes in every chapter, WTF Should I Eat? is an invaluable resource for cooking, eating and living well.(P)2018 Hachette Audio
Food: Vegetarian Home Cooking
by Mary McCartney“Incredibly simple, easy-to-make vegetarian standards that McCartney has refined—with a personal twist—to their essential elements.” —Men’s JournalWith Food, the photographer and host of Mary McCartney Serves It Up brings us easy, family-friendly meat-free dishes that will appeal to everyone—including carnivores. And they’re all presented in gorgeous pictures taken by Mary herself, along with personal stories and photos old and new.Inspired by her mother’s recipes, McCartney has whipped up creative, comforting, uncomplicated, and delicious meals that will encourage home cooks to think vegetarian. They range from savory Asparagus Summer Tart and a no-meat Shepherd’s Pie to family favorites, including Lemon Drizzle Cake and Arty’s Chocolate Chip Cookies. This is good, wholesome fare, cooked well and with ease, meant for family and friends to share. And Mary’s unique bold and beautifully illuminated images are as irresistible as her food.“A simple book of gorgeous, tasty treats.” —Jamie Oliver“[A] feast for the eyes as well as the appetite . . . One is reminded that the attractive color in the food we eat comes straight from ingredients grown in gardens, orchards and vineyards, not netted at sea or butchered ashore.” —The Wall Street Journal“An intimate portrait of the uncomplicated meals she serves her family and friends . . . These recipes aren’t meant to impress or instruct; they are honest, home-cooked favorites for everyday occasions.” —Library Journal“What make McCartney’s simple items so pleasurable are the chatty family-memory prefaces for each dish and . . . breathtaking color collages of food and people and places.” —Booklist
Food: A Culinary History
by Massimo Montanari Albert Sonnenfeld Jean-Louis FlandrinWhen did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Food (The MIT Press Essential Knowledge Series)
by Fabio ParasecoliA consumer's guide to the food system, from local to global: our part as citizens in the interconnected networks, institutions, and organizations that enable our food choices. Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In this volume in the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global.Parasecoli describes a system made up of open-ended, shifting, and unstable networks rather than well-defined chains; considers healthy food and the contradictory advice about it consumers receive; discusses food waste and the implications for sustainability; explores food technologies (and “culinary luddism”); and examines hunger and food insecurity in both developing and developed countries. Parasecoli reminds us that we are not only consumers but also citizens, and as citizens we have more power to improve the food system than we do by our individual food choices.
Food
by Farah Rizvi Kathleen M. ReillyFrom the minute life begins, food makes you strong, helps you grow, and gives you energy. But do you take that ham sandwich for granted? You might not give a lot of thought to where your food comes from, how it got to you, what's really in it, or what it does for you. Food: 25 Amazing Projects Investigate the History and Science of What We Eat gives kids some "food for thought" as they dive into exciting projects about the incredible world of food. Kids will have fun learning about all aspects of food in our daily lives-how vegetarians balance their diet, how some cultures rose and fell based on a single food source, the route from farm to market, how eating locally makes an impact, and much more.
Food: A Can-You-Find-It Book (Can You Find It?)
by Sarah L. SchuetteFeed kids' hunger for fun, challenging puzzles with this seek-and-find title dedicated to food. To-find lists that include both pictographs and word labels task readers with finding hundreds of objects hidden in full-color photos of soups, donuts, eggs, pizza, sushi, and more.
Food 2.0: Secrets From The Chef Who Fed Google
by Charlie Ayers Karen Alexander Carolyn HumphriesIn a cutting edge cookbook for the Internet generation, Google's legendary founding super-chef tells readers what they need to know about the newest nutrition buzzword: brainfood. "Food 2. 0" outlines the basics on how the right foods can transform the mind and body.
Food Activism Today: Sustainability, Climate Change, and Social Justice (Social Transformations in American Anthropology #6)
by Donald M. Nonini Dorothy C. HollandIlluminates how food activism has been taking shape and where it is headedAs climate change, childhood obesity, and food insecurity accelerate at an alarming pace, activists around the country are working to address the pressing need for healthy and sustainable solutions to feed the population. Food Activism Today investigates the new approaches food activists are taking as they formulate alternatives to the current unsustainable agro-industrial food system.Drawing on ethnographic research conducted over an eleven-month period in both urban and rural North Carolina, the volume addresses questions about the moral visions of food activists, how class and racial hierarchies infuse some food activism movements, and how food activism relates to climate change and imminent ecological collapse. Exploring food activism around both local and sustainable food production and food security for lower-income people, the volume finds surprisingly little overlap, with the two movements seemingly remaining distinct approaches (at least for now) to issues around the food system, climate change, and access to healthy food choices.As the US moves into an era in which climate change and neoliberal tensions are conjoined in a looming political crisis, Food Activism Today looks at where food activism is headed, the ethics and issues surrounding alternative approaches to food production, and how food production is related to broader issues of climate change.
Food Advertising
by Barrie GunterThis book provides an up-to-date and comprehensive review and critique of the scientific evidence concerning the prevalence, nature and potential effects of food advertising and other forms of marketing on children. There is growing international concern about the prevalence of childhood obesity and associated health problems. Poor quality diet and nutrition has been blamed. The food and soft drinks industries have been targeted in this context for their promotions of foods and drinks that are high in salt, sugar and fat content. Many of the most widely promoted and consumed food brands fail to meet recommended nutritional standards. What is the evidence for the effects of food promotions on children's food preferences, diets and health? This book draws on evidence from around the world, reviewing the major studies before presenting a fresh assessment of the state of play. It considers also the issue of food regulation and advertising codes of practices, the need for better and relevant consumer education and socialisation about advertising and nutrition.
Food Advertising and Childhood Obesity: Examining Food Type, Brand Mascot Physique, Health Message, and Media (Routledge Studies in Marketing)
by Fariba Esmaeilpour Mitra Shabani NashtaeeThis book explores the ways in which the environmental factor of advertising can influence children’s food choice and health status, and how it contributes to the significant public health issue of childhood obesity. Food Advertising and Childhood Obesity seeks to gain a better understanding of children’s food choice based on children’s exposure to different advertising by analyzing food type, brand mascot physique, health messages, and media. The book begins by reviewing the ways in which children become consumers and the role of advertising in this process. It then explores a range of advertising variables in children’s food choice and consumption. This includes theoretical and practical discussion of foods and brand mascots, health messages embodied in food advertising, and comparisons of the effects of different advertising based on entertainment level, such as using new media to present ‘advergames’ supported by television advertising. Each chapter is supported with relevant theories and a research summary is presented on each topic for clarification. The book also introduces some ways of constructive working with children and concludes with a chapter dedicated to market research and children. Written for students and practitioners of marketing, market research, and advertising, especially within the global food industry, this book offers readers a new approach to understanding child food choice and consumption that will inform effective corporate social responsibility strategies to address this issue.
Food, Agriculture, And Rural Policy Into The Twenty-first Century: Issues And Trade-offs
by Milton C. Hallberg Robert G. F. Spitze Daryll E. RayThis book contributes to 1995 policymaking by offering information concerning an array of issues fundamentally important to the U.S. agricultural and food sector. It reviews a set of policy approaches for dealing with these issues, and assesses trade-offs among these alternative approaches.
Food Allergies: How finding your food intolerances leads to better health (Wellbeing Quick Guides)
by Liz EarleLiz Earle explains why your body may be responding badly to some foods and helps you to find out which foods should be avoided to make you feel more energetic, slim and healthy.Bestselling beauty and wellbeing writer Liz Earle's fully revised and updated quick guide to food allergies, including:- An introduction to causes and types of allergies and intolerances- A guide to the most common food allergens and how to prevent them- Advice on how to detect if you have a food sensitivity- How to conduct an exclusion diet at home- Tips on preventing and detecting allergies in children
Food Allergies: A Complete Guide for Eating When Your Life Depends on It (A Johns Hopkins Press Health Book)
by Scott H. SichererThe essential guide for anyone who suffers from food allergies.Posing the urgent questions that anyone with food allergies will think to ask—and then some—Food Allergies provides practical, sensitive, and scientific guidance on the topics that affect your life. Allergy expert Scott H. Sicherer addresses the full spectrum of food allergies, from mild to life threatening and from single foods to food families, clearing up misconceptions along the way. He explores how exposure to foods can bring about an allergic response, describes the symptoms of food allergy, and illuminates how food allergies develop.Organized in an accessible Q&A format and illustrated with case studies, the book thoroughly explains how to prevent exposure to a known allergen at home, at school, in restaurants, and elsewhere. Dr. Sicherer also gives valuable advice about what to do if exposure occurs, including how to handle an anaphylactic emergency. Finally, he describes tests for diagnosing food allergies and chronic health problems caused by food allergies, such as eczema, hives, and respiratory and gastrointestinal symptoms.In this thoroughly updated new edition, Dr. Sicherer• describes new approaches to prevent food allergies• presents cutting-edge theories on risk factors for developing food allergies• describes innovative allergy tests to improve diagnosis• explains how to administer emergency medications for severe reactions• focuses on new allergens of concern, such as pink peppercorns• analyzes studies suggesting that resolution of an allergy might be predictable• talks about the role of "healthy diet"• lists additional resources, including allergy-related apps• provides revised school food allergy guidelines• offers insights into food allergy bullying—and advice to reduce itDr. Sicherer also reviews food reactions that are not allergic (such as lactose intolerance and celiac disease), advises how to get adequate nutrition when you must avoid dietary staples, and discusses whether allergies ever go away (they do—and sometimes they return).
Food Allergies (Biographies of Disease)
by Alice C. RicherMost people take eating for granted - but for some, eating can be downright dangerous. Thirty thousand Americans are hospitalized each year due to an allergic food reaction and peanut allergies in American children doubled from 1997 to 2002.
Food Allergy: Molecular and Clinical Practice
by Andreas L. LopataFood allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens, from laboratory based science to clinical immunology, encompassing novel characterisation and quantification methods, the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers, students and allergy clinicians to accurately diagnose and manage food allergies.