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Ecologically Mediated Development: Promoting Biodiversity Conservation and Food Security (Sustainable Development and Biodiversity #41)
by Hanuman Singh Jatav Vishnu D. Raiput Tatiana MinkinaThis edited volume addresses the critical need to balance biodiversity preservation with ensuring a nutritious and ample food supply for the growing global population. It emphasizes how conserving biodiversity enhances agricultural resilience, promotes sustainable food production, and safeguards food security for present and future generations. The book explores the complex interdependence between biodiversity and food security, identifying both challenges and threats, presenting solutions and strategies, and examining the roles of policies, governance, regulations, and international agreements. It highlights the importance of fostering research and raising awareness to promote sustainable agricultural practices, biodiversity conservation, and equitable resource access essential for long-term food security. The book includes real-world case studies and examples from different regions to demonstrate successful initiatives and the impact of biodiversity conservation on local food systems. This book provides a platform for researchers, conservationists, and policymakers to exchange knowledge and ideas on integrating biodiversity conservation into food security initiatives. It is a compilation of information by the experts and will be useful for researchers in the fields of botany, agriculture, nutrition, policy making and biotechnology.
Ecology and Socialism
by Chris WilliamsAround the world, consciousness of the threat to our environment is growing. The majority of solutions on offer, from using efficient light bulbs to biking to work, focus on individual lifestyle changes, yet the scale of the crisis requires far deeper adjustments. Ecology and Socialism argues that time still remains to save humanity and the planet, but only by building social movements for environmental justice that can demand qualitative changes in our economy, workplaces, and infrastructure.Chris Williams is a longtime environmental activist, professor of physics and chemistry at Pace University, and chair of the science department at Packer Collegiate Institute. He lives in New York City.
Economía comestible: Un economista hambriento explica el mundo
by Ha-Joon ChangUn festín de ideas económicas alternativas de la mano del autor de 23 cosas que no te cuentan sobre el capitalismo. «El único libroque he leído que me ha hecho reír, salivar y reevaluar mis ideas sobre economía, todo al mismo tiempo. Un volumen divertido, profundo y apetitoso».Brian Eno Cuando, en los años ochenta, el economista Ha-Joon Chang aterrizó por primera vez en Reino Unido desde Corea del Sur, se encontró con un país que comenzaba a salir de la insípida dieta inglesa y a experimentar con los sabores del resto del mundo. Eraun trayecto inverso al que estaba recorriendo la economía, cada vez más acomodada en una única escuela. Su nuevo y esperado libro, Economía comestible, demuestra con ejemplos claros y sabrosos que del mismo modo que esesencial abrirse a las diversas tradiciones culinarias también lo es disponer de una amplia variedad de perspectivas económicas. En este fascinante y delicioso volumen, Chang convierte en apetecibles todo tipo de ideas económicas, explicándolas a través de algunos ingredientes y recetas de diferentes lugares del planeta. Así, el chocolate puede ser una dulce adicción, pero aporta emocionantes ideas sobre las economías posindustriales del conocimiento; y mientras que la okra hace que el gumbo del sur de Estados Unidos tengauna suavidad que derrite el corazón, también remite a la enmarañada relación entre el capitalismo y la libertad. Desde el coste oculto del trabajo del hogar hasta el lenguaje engañoso del libre mercado, mientras cocina platos de todo el mundo, como el sándwich favorito de Elvis, las gambas al ajillo españolas y el dotorimuk coreano, este irresistible divulgador sirve un festín de ideas audaces fácil de digerir y con el que cambiar el mundo. La crítica ha dicho:«Excelente. Chang lleva dos décadas esforzándose por ofrecer una alternativa al neoliberalismo. Ahora ha alcanzado la cima de su propósito».Dan Davies, The Guardian «Un fascinante estofado de comida, historia y economía».Tim Spector «Una brillanteréplica al mito de que los legisladores pueden sobrevivir en simple programa neoliberal. Economía comestible es un festín portátil de ideas económicas alternativas envueltas en ingeniosas historias sobre comida de alrededor del mundo. Ha-Joon Chang demuestra una vez más que es uno de los economistas en activo más apasionantes».Owen Jones «Ha-Joon Chang lo ha vuelto a hacer. Su prosa deleita y nutre a partes iguales. De algún modo, consigue introducir un urgente debate sobre la relevancia de la economía en nuestro día a día a través de historias sobre comida y cocina que son encantadoras, divertidas y dulces (pero nunca agrias). Enfrentándose a los poderes económicos, Chang parece un osito de peluche asaltando a un rottweiler».David Pilling «En esta divertida guía, Ha-Joon Chang combina datos culinarios y conocimientos económicos. Impregna el estudio de curiosidades relacionadas con la comida, cubre un impresionante abanico de temas económicos y concluye con un llamamiento a los lectores para que escudriñen, piensen con imaginación y tengan una mentalidad abierta en su búsqueda de conocimientos económicos».Publishers Weekly
Economics, Governance, And Politics In The Wine Market
by Davide Gaeta Paola CorsinoviThe global wine industry is a continually modifying market impacted by financing, culture, and politics. Economics, Governance, and Politics in the Wine Market analyzes recent developments in European Agriculture policies on wine legislation and market trend orientation between political power and market structure.
The Economics of Farm Management: A Global Perspective (Routledge Textbooks in Environmental and Agricultural Economics)
by Kent Olson John WestraFuture farm managers need a range of tools and knowledge to run successful businesses, and this accessible textbook provides the required foundations from economics and management, applied to the farm context. In today’s world where farms are subject to ever-changing industrial, labor, demographic, and technological factors, this textbook provides a clear focus and methodology for business stability and growth. It covers core microeconomic and macroeconomic principles, plus the full range of management topics, from accounting and marketing to operations management and human resource management. It also covers family succession planning and farming mega-trends. This second edition has been updated with the latest data and literature, and gives deeper attention to sustainability and conservation. It also offers a broader range of examples, showcasing the diversity of farm types and farm sizes across the US and globally. Instructor materials are available as digital supplements. This textbook will be a valuable resource for courses in farm management, ranch management, agribusiness, and agricultural economics.
The Economics of Food Price Volatility (National Bureau of Economic Research Conference Report)
by Jean-Paul Chavas David Hummels Brian D. WrightThere has been an increase in food price instability in recent years, with varied consequences for farmers, market participants, and consumers. Before policy makers can design schemes to reduce food price uncertainty or ameliorate its effects, they must first understand the factors that have contributed to recent price instability. Does it arise primarily from technological or weather-related supply shocks, or from changes in demand like those induced by the growing use of biofuel? Does financial speculation affect food price volatility? The researchers who contributed to "The Economics of Food Price Volatility "address these and other questions. They examine the forces driving both recent and historical patterns in food price volatility, as well as the effects of various public policies in affecting this volatility. The chapters include studies of the links between food and energy markets, the impact of biofuel policy on the level and variability of food prices, and the effects of weather-related disruptions in supply. The findings shed light on the way price volatility affects the welfare of farmers, traders, and consumers.
Economics of Food Retailing
by Daniel I. PadbergThe primary goal in this presentation is to carry the available economic data on food retailing through to logical conclusions on industry performance. The Food Commission could not agree on an interpretation of these data--both majority and minority members showing a strong propensity to political positions of long standing. The large size and importance of the food retailing industry and its proximity to consumers cast this industry inevitably and eternally in the light of public view, political curiosity, and increasing governmental regulation. This vulnerability identifies the need for a clear understanding of the retailing market structure, competitive behavior, and the kind of social performance which grows therefrom..
The Economics of Sustainable Food: Smart Policies for Health and the Planet
by Nicoletta BatiniProducing food industrially like we do today causes tremendous global economic losses in terms of malnutrition, diseases, and environmental degradation. But because the food industry does not bear those costs and the price tag for these losses does not show up at the grocery store, it is too often ignored by economists and policymakers.The Economics of Sustainable Food details the true cost of food for people and the planet. It illustrates how to transform our broken system, alleviating its severe financial and human burden. The key is smart macroeconomic policy that moves us toward methods that protect the environment like regenerative land and sea farming, low-impact urban farming, and alternative protein farming, and toward healthy diets. The book's multidisciplinary team of authors lay out detailed fiscal and trade policies, as well as structural reforms, to achieve those goals.
The Economists' Diet: Two Formerly Obese Economists Find the Formula for Losing Weight and Keeping It Off
by Christopher BarnettChris Payne and Rob Barnett are two formerly obese economists who met while working at Bloomberg. They faced the same obstacles to healthy living that so many others face today: long hours, endless stress, constant eating out and snacking out of boredom. When they finally decided to do something about it, they lost weight by applying what they know best - economics - to their waistlines.The Economists' Diet outlines a straightforward, sustainable path for changing your eating habits. By combining economic principles, real-world data and their own personal experiences, this guide teaches you how to control your impulses to overeat and learn how to approach food in a healthier way. Payne and Barnett provide simple solutions that you can use to achieve lasting results, without extreme dieting or giving up your favourite foods. By applying economic concepts, such as supply and demand, budgeting and abundance, The Economists' Diet is a unique and effective way to lose weight - and successfully keep it off.
The Economists' Diet: The Surprising Formula for Losing Weight and Keeping It Off
by Rob Barnett Christopher PayneCombining the authors’ personal weight-loss stories with their passion for economics, this bold new behavioral approach to dieting recommends micro habits and meta-rules that will enable dieters to control their impulses to overeat, approach food in a healthier way, and lose weight once and for all.Chris Payne and Rob Barnett are two formerly obese economists who met while working at Bloomberg. They faced the same obstacles to healthy living that so many others face today: long hours, endless stress, constant eating out, and snacking out of boredom. When they finally decided to do something about it, they lost weight by applying what they know best—economics—to their waistlines. The Economists’ Diet outlines a straightforward, sustainable path for changing your eating habits. By combining economic principles, real-world data, and their own personal experiences, this guide teaches you how to control your impulses to overeat and learn how to approach food in a healthier way. Payne and Barnett provide simple solutions that you can use to achieve lasting results, without extreme dieting or giving up your favorite foods. By applying economic concepts, such as supply and demand, budgeting, and abundance, The Economists’ Diet is a unique and effective way to lose weight—and successfully keep it off.
Economy Gastronomy: Eat well for less
by Allegra McEvedy Paul MerrettLearn how to eat better and spend less with deliciously easy recipes 'Delicious, thrifty, inspiring' GUARDIAN Featuring over 100 mouth-watering recipes and practical tips, Economy Gastronomy will help you to cook simple, better food, and along the way save you a lot of money_______With this essential cookery companion, you will learn how to . . . - Get two, or even three, meals out of one basic ingredient - Turn leftovers into new and exciting dishes - Stock your cupboards so there's always a meal in the house - Shop seasonally, freeze and store food - Plan your meals and shrink your food bills With breakfasts, lunch, dinner, snack and treat ideas, you'll be making luxurious meals without spending a fortune or discarding surplus food in no time. Recipes include: - Caramelised onion and Cheshire cheese tart - Onion bhajis, tarka dahl and almond rice - Spinach, ham and ricotta gnocchi - Chinese-style crispy duck Filled with money-saving hacks and no-nonsense recipes, Economy Gastronomy will teach you how to use and spend less, without scrimping on flavour.
The Ecstasy of Surrender: 12 Surprising Ways Letting Go Can Empower Your Life
by Judith OrloffAre you longing for your life to be easier and more fun? Would you like to stop pushing, micromanaging, and forcing things so you can relax? What if you could enjoy what you have instead of always lusting for 'more'? What if you could live in 'the zone', propelled by powerful currents toward the right people and opportunities? What if you could stop worrying about money and live with more emotional ease in the moment? If you answer 'yes' to all these questions and desire lasting positive change, then prepare to experience the ecstasy of surrender. The art of letting go, Dr Judith Orloff explains, is the secret key to manifesting power and success in all areas of life, including work, relationships, sexuality, radiant ageing and health and healing. In our superconnected world where emails and text messages constantly interrupt us, it's easier to let go than you think. Once embraced, surrendering removes roadblocks and the exhaustion that comes from 'trying too hard' – and it helps you achieve goals more effortlessly and brings ongoing happiness. With her stunning gift for storytelling coupled with her unique, results-oriented approach to physical, emotional and spiritual health – marrying neuroscience, psychiatry, intuitive medicine, energy techniques, and more – Judith provides a powerful, practical and accessible map for anyone who is longing to be happier but who feels stuck, burned-out, tense, worried or afraid to let go.
The Eczema Relief Diet & Cookbook: Short-Term Meal Plans to Identify Triggers and Soothe Flare-Ups
by Christa Biegler RDNo-itch kitchen: histamine-free meals to eat well and feel good Whether you're newly diagnosed or interested in learning more about eczema for a family member or friend, The Eczema Relief Diet & Cookbook has what you're looking for. The straightforward recipes and easy-to-follow meal plans make understanding this condition more manageable than you thought. This book features tons of delicious recipes, like Fluffy Waffles and Easy Pesto Pasta, with accessible ingredients that take different dietary requirements into consideration and help you ease eczema flares. There's also helpful information on what foods your body reacts to, topical support alternatives, and stress management routines so you can respond to the condition from all angles. The Eczema Relief Diet & Cookbook includes: Mealtime relief—Use a comprehensive 4-week meal plan to facilitate your diet. 75 satisfying recipes—Enjoy various choices for the three main meals of the day, plus snacks, desserts, and popular side dishes. Get the facts—Learn about the causes of eczema and helpful ways to tackle it that go beyond diet. Discover how to get soothing relief from eczema—one tasty meal at a time.
Ed Mitchell's Barbeque
by Ed Mitchell Ryan Mitchell Zella PalmerA celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North CarolinaEd Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does.In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell’s Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque.From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell’s Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level.
Ed says U said: Eating Disorder Translator
by Susan Ringwood Catherine Sangster June Alexander Laura CollinsWhen an eating disorder (ED) is involved, the problems caused by miscommunication can have serious consequences. A remark from a parent that is intended as positive encouragement could act as a trigger and a criticism from someone with an ED might really be a cry for help. This book aims to improve communication between someone with an eating disorder and their friends and family by revealing the eating disorder mind set and decoding language choices. Using examples of real-life, everyday conversations, ED says U said translates the highly charged language of anorexia, bulimia and binge eating disorder and unravels the emotional chaos that can surround sufferers and those who care for them. It provides clear examples of the common pitfalls and gives invaluable advice about how to help in defusing the triggers and regaining the personality swamped by the illness. A unique resource of information on EDs, this book will be essential reading for everyone who has been affected by eating disorders: sufferers, carers, family and friends, together with health care professionals treating people with eating disorders.
Eddie Muller's Noir Bar: Cocktails Inspired by the World of Film Noir (Turner Classic Movies)
by Eddie MullerEddie Muller—host of TCM's Noir Alley, one of the world's leading authorities on film noir, and cocktail connoisseur—takes film buffs and drinks enthusiasts alike on a spirited tour through the "dark city" of film noir in this stylish book packed with equal parts great cocktail recipes and noir lore. Eddie Muller's Noir Bar pairs carefully curated classic cocktails and modern noir-inspired libations with behind-the-scenes anecdotes and insights on 50 film noir favorites. Some of the cocktails are drawn directly from the films: If you've seen In a Lonely Place and wondered what&’s in a &“Horse&’s Neck&”—now you&’ll know. If you&’re watching Pickup on South Street you&’ll find out what its director, Sam Fuller, actually drank off-screen. Didn&’t know that Nightmare Alley&’s Joan Blondell inspired a cocktail? It may become a new favorite. Meanwhile, Rita Hayworth is toasted with a "Sailor Beware," an original concoction which, like the film that inspired it (The Lady From Shanghai), is unique, complex, and packs a wallop. Featuring dozens of movie stills, poster art, behind-the-scenes imagery, and stunning cocktail photography, Noir Bar is both a stylish and exciting excursion through classic cinema&’s most popular genre.
An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives
by Chad WardWhy are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals.Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more——all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is, and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw, strange as they may sound, are in fact the best way to make precision vegetable cuts with speed and style. An Edge in the Kitchen is the one and only guide to the most important tool in the kitchen.
Edible and Useful Plants of the Southwest: Texas, New Mexico, and Arizona
by Delena TullA guide to useful Southwestern wild plants, including recipes, teas, spices, dyes, medicinal uses, poisonous plants, fibers, basketry, and industrial uses.All around us there are wild plants useful for food, medicine, and clothing, but most of us don&’t know how to identify or use them. Delena Tull amply supplies that knowledge in this book, which she has now expanded to more thoroughly address plants found in New Mexico and Arizona, as well as Texas.Extensively illustrated with black-and-white drawings and color photos, this book includes the following special features:· Recipes for foods made from edible wild plants· Wild teas and spices· Wild plant dyes, with instructions for preparing the plants and dying wool, cotton, and other materials· Instructions for preparing fibers for use in making baskets, textiles, and paper· Information on wild plants used for making rubber, wax, oil, and soap· Information on medicinal uses of plants· Details on hay fever plants and plants that cause rashes· Instructions for distinguishing edible from poisonous berries Detailed information on poisonous plants, including poison ivy, oak, and sumac, as well as herbal treatments for their rashes
Edible and Useful Plants of the Southwest: Texas, New Mexico, and Arizona
by Delena TullA guide to useful Southwestern wild plants, including recipes, teas, spices, dyes, medicinal uses, poisonous plants, fibers, basketry, and industrial uses.All around us there are wild plants useful for food, medicine, and clothing, but most of us don&’t know how to identify or use them. Delena Tull amply supplies that knowledge in this book, which she has now expanded to more thoroughly address plants found in New Mexico and Arizona, as well as Texas.Extensively illustrated with black-and-white drawings and color photos, this book includes the following special features:· Recipes for foods made from edible wild plants· Wild teas and spices· Wild plant dyes, with instructions for preparing the plants and dying wool, cotton, and other materials· Instructions for preparing fibers for use in making baskets, textiles, and paper· Information on wild plants used for making rubber, wax, oil, and soap· Information on medicinal uses of plants· Details on hay fever plants and plants that cause rashes· Instructions for distinguishing edible from poisonous berries Detailed information on poisonous plants, including poison ivy, oak, and sumac, as well as herbal treatments for their rashes
The Edible City: Toronto's Food From Farm To Fork (uTOpia)
by Nicole Brossard Susanne De LotbiniIf a city is its people, and its people are what they eat, then shouldn't food play a larger role in our dialogue about how and where we live? The food of a metropolis is essential to its character. Native plants, proximity to farmland, the locations of supermarkets, immigration, the role chefs can and should play in society - how a city nourishes itself makes a statement about the kind of city it is.With a cornucopia of essays on comestibles, The Edible City considers how one city eats. It includes dishes on peaches and poverty, on processing plants and public gardens, on rats and bees and bad restaurant service, on schnitzel and school lunches. There are incisive studies of food-security policy, of feeding the needy and of waste, and a happy tale about a hardy fig tree.Together they form a saucy picture of how Toronto - and, by extension, every city - sustains itself, from growing basil on balconies to four-star restaurants. Dig into The Edible City and get the whole story, from field to fork.
Edible Cocktails: From Garden to Glass - Seasonal Cocktails with a Fresh Twist
by Natalie BovisCocktails good enough to eat!Your favorite food is fresh, local, and homemade-and now your cocktails can be, too!Whether you're plucking fresh mint from your own garden or buying buckets of juicy blackberries from the farmers' market, taking these inspiring ingredients from garden to glass is what Edible Cocktails is all about. And mixing unique, delicious drinks like a Lavender Gin Sour or a Basil Grass Lemon Drop is easier than you think. Just try the following:Plant your own "cocktail garden"Utilize seasonal, fresh farmers' market finds or pluck tasty treasures in the wildInfuse spirits and make homemade liqueursCreate homemade syrups, purees, and jamsUse eggs, dairy, and even meat in your cocktail for modern mixology explorations With full-color photographs and more than 100 cocktail recipes, you'll be infusing your life-and your cocktails!&151;with wholesome and homegrown ingredients in no time.
The Edible Cookie Dough Cookbook: 75 Recipes for Incredibly Delectable Doughs You Can Eat Right Off the Spoon
by Olivia Hops“The first cookbook to focus exclusively on this quickly growing craze of a dessert . . . The author knows her dough.” —CT InsiderLooking for a sure-to-please dessert, birthday party treat, or potluck bring-along that can be ready in ten minutes with minimal clean up? Edible cookie dough is what you need, and Olivia Hops—dough expert and owner of Unbaked, the famous LA cookie dough bar—has exactly what you’re looking for.The Edible Cookie Dough Cookbook is the first cookbook to focus exclusively on this trendy concoction. With step-by-step instructions, Olivia serves up fifty-five scrumptious doughs, each one completely safe to eat raw—right off the spoon, from a bowl, or out of a cup.Just a few of the sweet-tooth-satisfying cookie doughs you’ll find here:GingerbreadSnickerdoodleChocolate Chip and Chocolate ChunkLemon CookieWhite Chocolate ChaiPina ColadaSalted CaramelEdible Mud Pie and Brownie BattersIf that’s not enough for you, Olivia also serves up twenty recipes for special treats you can make with cookie dough, from a chocolate chip cookie dough cheesecake to cookie dough sandwiches, which are like an ice cream sandwich, but better.With tips and tricks for how to serve edible cookie dough—mixed into an ice cream cone, anyone?—and how to create your own signature cookie dough recipes, The Edible Cookie Dough Cookbook will keep your sweet tooth satisfied.
Edible Crafts Kids' Cookbook Ages 4–8: 25 Fun Projects to Make and Eat!
by Charity MathewsDeliciously fun edible art projects in a fun cookbook for kids ages 4-8!What could be cooler than making a masterpiece you can eat? The Edible Crafts Kids' Cookbook will get little Picassos swishing, swirling, mixing, and molding in the kitchen as they create super fun art projects they'll delight in and devour when they're done.This must-have cookbook for kids will let them have their art and eat it too using:Flavor-filled fun and learning—Kids will craft 25 sweet and savory delights from real food, everything from constellation cookies to monster-faced veggie cups. As they knead, frost, and measure their way through each recipe they'll learn cooking and science skills.Simple instructions—Keep fidgety fingers busy and on task using simple steps and plenty of pictures that make it easy to see what you're creating together.Edible art for all—Each recipe is rated by difficulty and includes labels for dairy free, gluten free, nut free, and vegetarian options. This way it's easy to pick the perfect project and ensure everyone in the family can indulge in each tasty creation.This delightful cookbook also makes a wonderful Christmas gift for kids or stocking stuffer for kids!
Edible DIY: Simple, Giftable Recipes to Savor and Share
by Lucy BakerEdible DIY may not be the first book for crafty cooks and burgeoning urban homesteaders, but it is the easiest. Based on the popular Serious Eats column by the same name, Edible DIY includes 75 recipes divided into five chapters: Crunchy, Boozy, Sweet, Spicy, and Jars. With plenty of packaging tips throughout, Edible DIY is the perfect solution for making inexpensive edible gifts in your own kitchen with everything from Chocolate-Peppermint Marshmallows and Coconut Granola to Homemade Sriracha and Espresso Barbeque Sauce. Illustrated with inspirational full-color photography throughout.
Edible Economics: A Hungry Economist Explains the World
by Ha-Joon ChangEdible Economics brings the sort of creative fusion that spices up a great kitchen to the often too-disciplined subject of economics For decades, a single, free-market philosophy has dominated global economics. But this intellectual monoculture is bland and unhealthy. Bestselling author and economist Ha-Joon Chang makes challenging economic ideas delicious by plating them alongside stories about food from around the world, using the diverse histories behind familiar food items to explore economic theory. For Chang, chocolate is a lifelong addiction, but more exciting are the insights it offers into postindustrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism&’s entangled relationship with freedom. Myth-busting, witty, and thought-provoking, Edible Economics serves up a feast of bold ideas about globalization, climate change, immigration, austerity, automation, and why carrots need not be orange. It shows that getting to grips with the economy is like learning a recipe: when we understand it, we can adapt and improve it—and better understand our world.