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Edible
In the tradition of Michael Pollan and Eating Animals by Jonathan Safran Foer, an anthropologist makes the case for why insects are the key to solving the world's food problems.
Better Now
Longlisted for British Columbia's National Award for Canadian Non-Fiction 2018 Dr. Danielle Martin sees the challenges in our health care system every day. As a family doctor and a hospital vice president, she observes how those deficiencies adversely affect patients. And as a health policy expert, she knows how to close those gaps. A passionate believer in the value of fairness that underpins the Canadian health care system, Dr. Martin is on a mission to improve medicare. In Better Now, she shows how bold fixes are both achievable and affordable. Her patients’ stories and her own family’s experiences illustrate the evidence she presents about what works best to improve health care for a...
Personalities on the Plate
"Rooted in the latest science, and built on a mix of firsthand experience (including entomophagy, which, yes, is what you think it is) and close engagement with the work of scientists, farmers, vets, and chefs, Personalities on the Plate is an unforgettable journey through the world of animals we eat."--Dust jacket.
Eat the Beetles!
“Provides a sturdy literary exoskeleton to the field of human insectivory . . . it entertains as it enlightens” (Daniella Martin, author of Edible). Meet the beetles: there are millions and millions of them and many fewer of the rest of us—mammals, birds, and reptiles. Since before recorded history, humans have eaten insects. While many get squeamish at the idea, entomophagy—people eating insects—is a possible way to ensure a sustainable and secure food supply for the eight billion of us on the planet. Once seen as the great enemy of human civilization, destroying our crops and spreading plagues, we now see insects as marvelous pollinators of our food crops and a potential source o...
The Insect Cookbook
Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world’s most chic dishes. Insects are delicious and healthy. A large proportion of the world’s population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in th...
Waveform
Waveform champions the diversity of women?s approaches to the structure of the essay, today a site of invention and innovation, with experiments in col-lage, fragments, segmentation, braids, triptychs, and diptychs.
What Should We Eat?
Gluten, red meat, fish, insects, all things we do or don't eat, but could. Should we? This book explores how best to sustain ourselves, from organic food to fast food. Readers are treated to both sides of current dietary views on how humans should be eating for health and longevity.
Report to Congress of the U. S. -China Economic and Security Review Commission
This report responds to the mandate for the Committee ¿to monitor, investigate, and report on the national security implications of the bilateral trade and economic relationship between the U.S. and the People¿s Republic of China.¿ Includes detailed treatment of investigations of the following areas: proliferation practices; economic transfers; energy; U.S. capital markets; regional economic and security impacts; U.S.-China bilateral programs; World Trade Organization compliance; and freedom of expression. The Committee conducted its work through a comprehensive set of 9 public hearings, taking testimony from over 92 witnesses from Congress, the executive branch, industry, academia, policy groups, and other experts. Ill.
Meat Makes People Powerful
From large-scale cattle farming to water pollution, meat— more than any other food—has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations’ diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society. Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugeni...
