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Eat Like a Pig, Run Like a Horse
There is no magic pill. There is no perfect diet. Could it be that our underlying assumption—that what we’re eating is making us fat and sick—is just plain wrong? To address the rapid rise of “lifestyle diseases” like diabetes and heart disease, scientists have conducted a whopping 500,000 studies of diet and another 300,000 of obesity. Journalists have written close to 250 million news articles combined about these topics. Yet nothing seems to halt the epidemic. Anastacia Marx de Salcedo’s Eat Like a Pig, Run Like a Horse looks not just to data-driven science, but to animals and the natural world around us for a new approach. What she finds will transform the national debate abo...
Combat-Ready Kitchen
Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny ...
Conversations With Food
"Conversations With Food" offers readers an array of essays revealing the power of food (and its absence) to transform relationships between the human and non-human realms; to define national, colonial, and postcolonial cultures; to help instantiate race, gender, and class relations; and to serve as the basis for policymaking. Food functions in these contexts as items in religious or secular law, as objects with which to bargain or over which to fight, as literary trope, and as a way to improve or harm health—individual or collective. The anthology ranges from Ancient Greece to the posthuman fairy underworld; from the codifying of French culinary heritage to the strategic marketing of 100-...
Pandora's Lunchbox
If a piece of individually wrapped cheese retains its shape, colour, and texture for years, what does it say about the food we eat and feed our children? Former New York Timesbusiness reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening-and sometimes disturbing-account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally devastating food ...
Shakespeare, Not Stirred
A gift book to savour. Let the Bard into your lounge and have him whip up some sharp cocktails and soothing snacks for the comedy or tragedy in your life. From ‘Get Thee to a Winery: girls’ night out’ to ‘Exit, Pursued by a Beer: drowning your sorrows’, this stage-sensitive, merrily blended book brings a Shakespearean swirl to life’s everyday highs and lows. Readers who downed Tequila Mockingbird and felt the force of William Shakespeare’s Star Wars will thrill to its intoxicating mix of literary nerdery and cheeky wordplay. Caroline Bicks and Michelle Ephraim are eminent English professors and eminent merry punsters. While poking a little fond fun at the man who gave them their careers, they dish up a delightful high-low mash of food, drink, and drama. Shakespeare, Not Stirred pops all the corks. Remember, with Falstaff: ‘thin drink doth so over-cool their blood…’ PRAISE FOR CAROLINE BICKS AND MICHELLE EPHRAIM ‘The perfect present for lovers of liquor and literature.’ The Guardian ‘Witty and fun.’ The Sunday Age
The Cool Impossible
Featured in the book Born to Run, running coach Eric Orton offers a guide for every runner... Natural running is more than barefoot running. It’s about the joy of running that we were all born with and can reawaken. With a program focused on proper form, strength development, and cardiovascular training, Orton will help beginners, competitors, and enduring veterans reach “the cool impossible”—the belief that any achievement, athletic or otherwise, is within our reach. Inside you’ll find: * Foot strength exercises for runners to catapult performance, combat injuries, and transform technique * A total-body-strength program designed for runners * Step-by-step run-form coaching for per...
Brown Girls
NEW YORK TIMES EDITORS’ CHOICE • A “boisterous and infectious debut novel” (The Guardian) about a group of friends and their immigrant families from Queens, New York—a tenderly observed, fiercely poetic love letter to a modern generation of brown girls. “An acute study of those tender moments of becoming, this is an ode to girlhood, inheritance, and the good trouble the body yields.”—Raven Leilani, author of Luster FINALIST: The New American Voices Award, The Carol Shields Prize for Fiction, The VCU Cabell First Novelist Award, The New American Voices Award, The Center for Fiction First Novel Prize ONE OF THE BEST BOOKS OF THE YEAR: PopSugar, Kirkus Reviews If you really want...
The Reducetarian Solution
Brian Kateman coined the term "Reducetarian"—a person who is deliberately reducing his or her consumption of meat—and a global movement was born. In this book, Kateman, the founder of the Reducetarian Foundation, presents more than 70 original essays from influential thinkers on how the simple act of cutting 10% or more of the meat from one's diet can transform the life of the reader, animals, and the planet. This book features contributions from such luminaries as Seth Godin, Joel Fuhrman, Victoria Moran, Jeffrey Sachs, Bill McKibben, Naomi Oreskes, Peter Singer, and others. With over 40 vegan, vegetarian, and "less meat" recipes from bestselling cookbook author Pat Crocker, as well as tons of practical tips for reducing the meat in your diet (for example, skip eating meat with dinner if you ate it with lunch; replace your favorite egg omelet with a tofu scramble; choose a veggie burrito instead of a beef burrito; declare a meatless day of the week), The Reducetarian Solution is a life—not to mention planet!—saving book.
The Me, Without
A Main Selection of the One Spirit Book Club! "Raposo's engaging report on stripping life down will inspire readers looking for manageable tweaks to hectic living." — Publishers Weekly At the age of thirty-four, journalist Jacqueline Raposo finds herself sick, single, broke, and wandering in a fog. Despite decades of discipline, her chronic illness is getting worse. Despite hosting a radio show about dating, she hasn't been in love in years. And despite a successful writing career, she's deeply in debt. Weary of trying to solve her problems by adding things to her life, she attempts the opposite and subtracts some of her most constant habits — social media, shopping, sugar, and negative ...
Keys to Good Cooking
There’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating? How can I be sure my eggs are fresh? Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals. Praise for Harold McGee On Food and Cooking : “One of the greatest cookery books ever written.” Heston Blumenthal “A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food. Without a single ‘recipe’ in it, I think it’s one of the most important food books ever written.” Jamie Oliver “One of the most important books ever written about food, and one of the most enjoyable... McGee has become a godfather figure for all right-thinking chefs and food-writers” Hugh Fearnley-Whittingstall
