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Intuitive Fasting: The New York Times Bestseller
by Dr Will ColeFind out how to use the powerful benefits of flexible intermittent fasting to gain metabolic flexibility and find food peace.For some, the idea of fasting by eating only one or two meals a day still sounds like an extreme and overly restrictive dieting tactic. But many of us already feel like victims to our daily eating schedule: three meals a day, plus snacks. Eat every few hours, we are told by the experts. This fixed eating schedule has become the norm. But the truth is this is an artificially constructed schedule that does not reflect our bodies natural and most optimal eating schedule. In fact, eating three meals a day causes metabolic inflexibility, which can easily lead to inflammation, weight gain, and disease.For millions of years, our bodies have actually functioned best by fasting. With his new approach to fasting, bestselling author and functional medicine expert Dr Will Cole gives us the ability to take control of our hunger and makes intermittent fasting intuitive. You'll get in touch with your instinctive eating patterns and become healthier and more mindful about how and when you eat. Intermittent fasting fosters metabolic flexibility and once you've reached metabolic flexibility, you can trust your body to function at optimal capacity, whether you've eaten six minutes ago or six hours ago.With his four-week fasting flexibility plan, Dr Cole will help you reset your body, recharge your metabolism, renew your cells and rebalance your hormones. He'll illustrate the most effective ways to fast and eat to amplify the health benefits of intermittent fasting, balancing rest and repair with clean, nutrient-dense, delicious foods. Along with sixty-five recipes, he also includes a maintenance plan, so you can adapt fasting and feeding windows to work with your lifestyle.'If you're looking for a way to recalibrate your body's hunger signals, rebalance your cravings, and comfortably and safely learn how to fast, Intuitive Fasting is a must-read. Dr Will Cole makes intermittent fasting accessible for everyone, encouraging vibrant health and wellness.' - Elle Macpherson (P) 2021 Penguin Audio
Intuitive Fasting: The Flexible Four-Week Intermittent Fasting Plan to Recharge Your Metabolism and Renew Your Health (Goop Press)
by Dr. Will ColeThe most effective and achievable guide to intermittent fasting, outlining a unique plan that merges the science behind fasting with a holistic approach to eating, from the bestselling author of Ketotarian and The Inflammation Spectrum. &“Intuitive Fasting is Will&’s clear four-week program designed to set you up to feel your best for all the other weeks to come. . . . It&’s full of what he&’s learned about reducing inflammation, restoring balance, recharging metabolism, and resetting gut health.&”—Gwyneth Paltrow, from the forewordFor some, the idea of fasting by eating only one or two meals a day still sounds like an extreme and overly restrictive dieting tactic. But many of us already feel like victims to our daily eating schedule: three meals a day, plus snacks. Eat every few hours, we are told by the experts. This fixed eating schedule has become the norm. The truth is, this is an artificially constructed schedule that does not reflect our bodies&’ natural eating schedule. In fact, eating three meals every day can cause metabolic inflexibility, which can easily lead to inflammation, weight gain, fatigue, and chronic health problems. For millions of years, our bodies have actually functioned best with periodic times of fasting. With his fresh new approach to fasting, bestselling author and functional medicine expert Dr. Will Cole gives us the ability to take control of our hunger, making intermittent fasting intuitive. You&’ll get in touch with your instinctive eating patterns and become healthier and more mindful about how and when you eat. When your body is out of balance, it can be very difficult to discern what it needs to build vibrant wellness. Intuitive Fasting will show you how to find metabolic flexibility—and once you&’ve reached metabolic flexibility, you can intuitively trust your body to function at optimal capacity, whether you&’ve eaten six minutes ago or six hours ago. With his 4-Week Flexible Fasting Plan, Dr. Cole will guide you through varying intermittent fasting windows, with each week of the plan tailored to focus on a different aspect of your health. He illustrates the most effective ways to fast and eat to amplify the health benefits of intermittent fasting, balancing rest and repair with clean, nutrient-dense, delicious foods. By the end of the four weeks, you will have all the tools necessary to Reset your body, Recharge your metabolism, Renew your cells, and Rebalance your hormones. Along with more than sixty-five recipes, you&’ll also find a maintenance plan, so you can adapt fasting and feeding windows to work sustainably with your lifestyle.
Intuitive Living: A 6-week guide to self-love, intuitive eating and reclaiming your mind-body connection
by Pandora PalomaIt's time to throw away the diet book and start living intuitively. In our increasingly busy world, how to be healthy has become more and more confusing and our relationship with food is ever-changing and often complex. We're bombarded with so many messages that it's causing a disconnect between us and what true health really is: a connection to our body's innate wisdom. In other words, our intuition.This six-week guide introduces the concept that by using our intuition, we can become experts on ourselves and, in turn, learn how to best navigate our own health and happiness. Each week is broken down into steps, giving you the tools and techniques to make the right food and health choices for you. Through celebrating food, encouraging kindness and embracing a positive body image, Holistic Nutritionist and Life Coach, Pandora Paloma takes you on a journey to reconnect with your body and transform your life.
Intuitive Living: A 6-week guide to self-love, intuitive eating and reclaiming your mind-body connection
by Pandora PalomaIt's time to throw away the diet book and start living intuitively. In our increasingly busy world, how to be healthy has become more and more confusing and our relationship with food is ever-changing and often complex. We're bombarded with so many messages that it's causing a disconnect between us and what true health really is: a connection to our body's innate wisdom. In other words, our intuition.This six-week guide introduces the concept that by using our intuition, we can become experts on ourselves and, in turn, learn how to best navigate our own health and happiness. Each week is broken down into steps, giving you the tools and techniques to make the right food and health choices for you. Through celebrating food, encouraging kindness and embracing a positive body image, Holistic Nutritionist and Life Coach, Pandora Paloma takes you on a journey to reconnect with your body and transform your life.
Intuitive Weaning: For calm mealtimes and happy babies
by Jo WestonThe introduction of solids can be a stressful time and parents put a lot of pressure on themselves to 'get it right'. I want to reassure parents that it is easier than they think.Beautifully photographed, this full-colour weaning book has over one hundred super easy and tasty baby and family recipes. It will encourage you to throw away the rule book and wean intuitively, learning to follow your baby's cues and not the clock! Bringing together the author's three R's of weaning - Respectful, Responsive, Realistic - you'll discover that weaning really doesn't have to be a struggle and can be used as a fun learning experience for baby - and you!
Inulin-Type Fructans: Functional Food Ingredients (Modern Nutrition)
by Marcel RoberfroidInulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as
Inventing Baby Food
by Amy BentleyFood consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period. Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it's during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.
Inventing Wine: A New History of One of the World's Most Ancient Pleasures
by Paul Lukacs"Meticulously researched history...look[s] at how wine and Western civilization grew up together." --Dave McIntyre, Washington Post Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history--how wine acquired its social cachet, how vintners discovered the twin importance of place and grape, and how a basic need evolved into a realm of choice.
Inventing Wine: A New History of One of the World's Most Ancient Pleasures
by Paul LukacsThe story of how wine, as enjoyed by millions of people today, came to be. Drinking wine can be traced back 8,000 years, yet the wines we drink today are radically different from those made in earlier eras. While its basic chemistry remains largely the same, wine's social roles have changed fundamentally, being invented and reinvented many times over many centuries. In Inventing Wine, Paul Lukacs tells the enticing story of wine's transformation from a source of spiritual and bodily nourishment to a foodstuff valued for the wide array of pleasures it can provide. He chronicles how the prototypes of contemporary wines first emerged when people began to have options of what to drink, and he demonstrates that people selected wine for dramatically different reasons than those expressed when doing so was a necessity rather than a choice. During wine's long history, men and women imbued wine with different cultural meanings and invented different cultural roles for it to play. The power of such invention belonged both to those drinking wine and to those producing it. These included tastemakers like the medieval Cistercian monks of Burgundy who first thought of place as an important aspect of wine's identity; nineteenth-century writers such as Grimod de la Reyniere and Cyrus Redding who strived to give wine a rarefied aesthetic status; scientists like Louis Pasteur and Émile Peynaud who worked to help winemakers take more control over their craft; and a host of visionary vintners who aimed to produce better, more distinctive-tasting wines, eventually bringing high-quality wine to consumers around the globe. By charting the changes in both wine's appreciation and its production, Lukacs offers a fascinating new way to look at the present as well as the past.
The Invention of Scarcity: Malthus and the Margins of History (Yale Agrarian Studies Series)
by Deborah ValenzeA radical new reading of eighteenth-century British theorist Thomas Robert Malthus, which recovers diverse ideas about subsistence production and environments later eclipsed by classical economics With the publication of Essay on the Principle of Population and its projection of food shortages in the face of ballooning populations, British theorist Thomas Robert Malthus secured a leading role in modern political and economic thought. In this startling new interpretation, Deborah Valenze reveals how canonical readings of Malthus fail to acknowledge his narrow understanding of what constitutes food production. Valenze returns to the eighteenth-century contexts that generated his arguments, showing how Malthus mobilized a redemptive narrative of British historical development and dismissed the varied ways that people adapted to the challenges of subsistence needs. She uses history, anthropology, food studies, and animal studies to redirect our attention to the margins of Malthus’s essay, where activities such as hunting, gathering, herding, and gardening were rendered extraneous. She demonstrates how Malthus’s omissions and his subsequent canonization provided a rationale for colonial imposition of British agricultural models, regardless of environmental diversity. By broadening our conception of human livelihoods, Valenze suggests pathways to resistance against the hegemony of Malthusian political economy. The Invention of Scarcity invites us to imagine a world where monoculture is in retreat and the margins are recentered as spaces of experimentation, nimbleness, and human flourishing.
The Invention of Taste: A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art (Sensory Studies)
by Luca VercelloniThe Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
The Invention of the Restaurant: Paris and Modern Gastronomic Culture
by Rebecca L. SpangDuring the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies #135)
by Rebecca L. SpangAs Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as “restaurateurs’ rooms” to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed.
An Investigation of Women's and Men's Perceptions and Meanings Associated with Food Risks
by Andrea BiebersteinConcern about food risks is widespread. Consumers, however, are found to differ in terms of how they evaluate these risks. One of the most prominent findings in this regard is the differences between women and men. Many studies report that men are less worried about environmental and technological risks than women, which is also the case for food risks. At the same time it is criticized that these differences are often exaggerated, similarities overlooked, and systematic investigations are lacking. Andrea Bieberstein gives a comprehensive overview of theoretical approaches to risk perception and empirical work that has been conducted in the field of risk perception research. Furthermore, she provides a systematic investigation of how food risks are constructed for women and men by uncovering the meanings in terms of associations, feelings, and values that they attach to various food risks. This allows a deeper understanding of the gender differences in risk perception in terms of their relevance and meaning.
Investigations of Early Nutrition Effects on Long-Term Health
by Paul C. GuestThis volume contains several reviews in the field as well as the step-by-step use of targeted and global approaches within the areas of genomics, epigenetics, proteomics, transcriptomics and metabolomics which aim to address this dilemma and to help pinpoint new treatment strategies. Chapters detail the generation of several models and methods for assessing health and provide researchers potential approaches for reversing or minimizing effects of disease. In addition, important information on disease mechanisms is provided, as each method is described in the context of a specific disease or therapeutic area. Written in the highly successful Methods in Molecular Biology series format, the chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and practical, Investigations of Early Nutrition Effects on Long-Term Health: Methods and Applications aim is to provide insights into the latest ideas and technologies . enabling progress in this field.
Investing in Liquid Assets: Uncorking Profits in Today's Global Wine Market
by David Sokolin Alexandra BruceNow more than ever, the value of Investment-Grade Wines (IGWs) and opportunities to invest in wine as an asset class are soaring. With a little research and a little risk, wine enthusiasts on every level will find it possible to gain big rewards in wine investment -- and there's never been a better time to try. IGWs have dependably outperformed blue chip stocks over the past 150 years, and the upscale wine market is still an area in which independent investors can profit handsomely. A third-generation wine merchant, and CEO of one of the largest rare-wine companies in the world, David Sokolin knows how to turn fine wine into cold cash. And he knows how you can, too. In simple, practical terms, Investing in Liquid Assets provides all the information you need to understand the economic principles that govern the world of fine wine and take advantage of the resources currently available. Using his insider's expertise, Sokolin defines Investment-Grade Wine and identifies the most financially important wine regions and styles. Defining the key players in the field, Sokolin shows you how to navigate the world of wine critics and understand the impact of their scores, and he explains why it's perfectly fine that your own personal tastes really don't matter. He offers tips on where to find reputable sources for fine wine, how to manage storage and resale, as well as all-important buying and selling strategies. In the second half of the book, he gives overviews of the world's greatest wine regions and offers his predictions about which regions and which wines are likely to represent the greatest investment opportunities in the near future. Providing information and tactics previously known only to successful professionals, Investing in Liquid Assets turns your passion for fine wine into a valuable resource that will pay for itself.
Invitation to a Banquet: A History of Chinese Food
by Fuchsia DunlopFinalist for the 2024 IACP Award for Literary or Historical Food Writing An NPR 2023 "Books We Love" Pick • A Food & Wine Best Food Book of 2023 • A Financial Times Best Food and Drink Book of 2023 • One of Smithsonian's Ten Best Books About Food of 2023 The world’s most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes. Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world’s best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it’s the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland. Weaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.
An Invitation to Indian Cooking: A Cookbook
by Madhur JaffreyA beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs).The &“queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation&’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home.Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more.From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey&’s &“invitation&” has proved irresistible for generations of American home cooks.Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking&’s half a century as the go-to text on Indian cooking.
The Inviting Life: An Inspirational Guide to Homemaking, Hosting and Opening the Door to Happiness
by Laura CalderFar more than a guide to homemaking and being a fine host—although it is definitely all that too—The Inviting Life is about how to live each day with a desire and determination to turn the ordinary into something lovely. It’s also a book about why we should bother. Whether the subject is décor, ambience, shopping, feeding weary travellers, mixing cocktails, planning dinner parties, or getting yourself motivated for spring cleaning, Laura Calder affirms the value of our everyday activities and shows how beauty, creativity, and delight have the power to change the world. This one-of-a-kind book is both a page-turning narrative about Laura’s own hosting and home-making adventures and an invaluable work of reference. It’s a spur to ideas for everything from creating a welcoming living space and making a respectable salad, to putting guests at their ease and writing a thank-you note worth receiving. Written with candour and humour in Laura’s inimitable and engaging voice, The Inviting Life offers empowering guidance for anyone looking to take more pleasure in their life and home.
The Iodine Balancing Handbook: Optimize Your Diet, Regulate Thyroid Hormones, and Transform Your Total-Body Health
by Malini GhoshalUnderstand the role of iodine in your overall health and learn how to achieve the perfect balance for better energy levels, heart health, and brain function, and more!Have you ever wondered what role iodine plays in our daily lives? Found in certain natural foods and salts, iodine is a trace mineral essential to regulating everyday bodily functions. By stimulating the thyroid glands to produce certain hormones, iodine can affect every aspect of your health, from the heart and brain to your energy and weight. The Iodine Balancing Handbook is the perfect guide to understanding the significance of proper iodine balance for a range of health conditions such as: Hyperthyroidism Thyroid Cancer Hashimoto&’s Disease Grave&’s Disease Heart Disease And many more Written by a long-time health writer and expert in pharmaceutical policy, this book will help you understand the risks and benefits of iodine consumption while also teaching you how to achieve the perfect iodine balance.
Iodine Deficiency Disorders and Their Elimination
by Elizabeth N. PearceThis volume summarizes the current understanding of the effects of severe and mild-to-moderate iodine deficiency as well as iodine excess. It also discusses best practices for salt iodization, the mainstay of global IDD prevention efforts, and other forms of food fortification. The effectiveness of iodine supplementation for vulnerable populations, an evolving strategy in many regions, is also described. Iodine is an essential micronutrient and an integral component of the thyroid hormones, which are required for normal growth and development. The iodine deficiency disorders (IDD) encompass a spectrum of adverse health effects including goiter, cretinism, hypothyroidism, growth retardation, and increased pregnancy loss and infant mortality. Thyroid hormone is particularly crucial for neurodevelopment in early life. Insufficient maternal iodine intake during pregnancy may result in neurological and cognitive deficits in children. Salt iodization and other preventive strategies have substantially improved iodine nutrition worldwide. Consequently, severely iodine-deficient regions are uncommon at present and public health concern has shifted toward mild-to-moderate iodine deficiency. Despite gains, however, IDD is still considered the leading preventable cause of intellectual impairment worldwide. Excessive iodine intake can cause alterations in thyroid function in susceptible individuals; defining safe upper levels for chronic iodine intake has been challenging. Low-level environmental exposure to chemicals such as perchlorate and thiocyanate which competitively block thyroidal iodine uptake appears to be ubiquitous worldwide. There has been recent concern that such environmental exposures might pose a health hazard by inducing or aggravating underlying thyroid dysfunction. This up-to-date volume explores both the effects of iodine deficiency as well as the best strategies for prevention.
Ioga Para Iniciantes: Como Aprender Ioga em Casa para se Tornar Mais Saudável e Perder Peso
by Dean SandersIoga para iniciantes, Por Dean Sanders Como aprender ioga em casa para se tornar mais saudável e perder peso Você gostaria de ser capaz de acabar com o desconforto, ter menos ansiedade, dormir melhor e com uma mente tranquila, e combater a depressão? Durante muito tempo, as técnicas de ioga têm sido utilizadas para tratar uma série de doenças, nos permitindo viver uma vida mais feliz e saudável! As técnicas de ioga podem nos ajudar a combater não somente doenças crônicas e inflamação como também ajudar a melhorar o sistema imunológico, os níveis de energia, o foco, a felicidade em geral e muito mais! Vivencie emoções mais positivas, e sem depressão. Apresentamos os segredos que profissionais da ioga utilizam para que possamos nos sentir mais saudáveis do que nunca! Com décadas de estratégias testadas, este e-book irá mostrar a maneira mais rápida e eficaz de se utilizar a ioga para beneficiar o seu bem-estar! Este guia ensina técnicas comprovadas sem o uso de suplementos caros ou cursos. O que está incluso: - Para iniciantes. - Fique em forma. - Perca peso. - Torne-se mais flexível. - Combata a depressão. - Combata o estresse. - Reduza e elimine a ansiedade. - Tenha mais energia. - Durma melhor. - Adquira maior consciência. - Supere doenças. + MUITO MAIS! Se você quer ser mais saudável, curar doenças, ou melhorar o foco e o bem-estar, este guia é para você. --> Role até o topo da página e clique em adicionar ao carrinho para comprar Aviso: Este autor e ou o detentor dos direitos autorais não reivindica, assegura ou garante a exatidão, integridade ou adequação das informações disponíveis neste livro e, por conseguinte, rejeita expressamente qualquer responsabilidade por erros ou omissões presentes nele, em razão de ser somente para referência. Por favor, consulte um profissional antes de r
Iowa Agriculture: A History of Farming, Family and Food (American Palate)
by Darcy Dougherty MaulsbyThe Tall Corn State's agricultural history influences countless aspects of modern life. To truly understand Iowa, you have to understand the culture of agriculture--the stories of the people of the land. In many ways, these are untold stories, especially as more generations of families are further removed from living or working on Iowa farms. Visitors from around the globe travel to Iowa annually for major events like the Farm Progress Show, the World Pork Expo and the World Food Prize. Agriculture has shaped Iowa's landscape from the location of towns and the evolution of the world-famous Iowa State Fair to Iowa's beloved culinary traditions like breaded pork tenderloins, sweet corn and more. Join fifth-generation Iowa farmer Darcy Dougherty Maulsby as she details the fascinating history of agriculture in Iowa.
Iowa Supper Clubs (American Palate)
by Megan BannisterFrom relish trays and Old Fashioned cocktails to prime rib and fried fish, supper clubs are a quintessential part of midwestern dining culture. In Iowa, hundreds of supper clubs once dotted the state's rural highways and byways, serving as havens for hungry travelers and community gathering places for small towns. Opened in 1912, the Lighthouse Inn Supper Club in Cedar Rapids is one of Iowa's oldest supper clubs. In their heyday, Iowa supper clubs were also home to nefarious activities, with frequent visits from mobsters, bootlegged beverages and illegal gambling. Supper clubs like Archie's Waeside and Breitbach's Country Dining have even won James Beard Awards. Author Megan Bannister relays the delicious details of an Iowa staple.
The Iowa Writers' Workshop Cookbook
by Connie BrothersIn this book, writers contribute their recipes and their thoughts on cooking and writing. There are some wonderful recipes--Squash Bread, Meat Marinade, Souffle--and lots of humor. This file should make an excellent embossed braille copy.