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Everyone eats : understanding food and culture / by Anderson, Eugene N.(Eugene Newton),1941-;
Includes bibliographical references (p. 257-284) and index.
Subjects: Food habits.; Food preferences.;
© c2005., New York University Press,
Available copies: 1 / Total copies: 1
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In defense of food : an eater's manifesto / by Pollan, Michael.;
Includes bibliographical references (p. 206-228) and index.The age of nutritionism. From foods to nutrients ; Nutritionism defined ; Nutritionism comes to market ; Food science's golden age ; The melting of the lipid hypothesis ; Eat right, get fatter ; Beyond the pleasure principle ; The proof in the low-fat pudding ; Bad science ; Nutritionism's children -- The Western diet and the diseases of civilization. The Aborigine in all of us ; The elephant in the room ; The industrialization of eating : what we do know. From whole foods to refined -- From complexity to simplicity -- From quality to quantity -- From leaves to seeds -- From food culture to food science -- Getting over nutritionism. Escape from the Western diet ; Eat food : food defined ; Mostly plants : what to eat ; Not too much : how to eat.Because most of what we’re consuming today is not food, and how we’re consuming it — in the car, in front of the TV, and increasingly alone — is not really eating. Instead of food, we’re consuming “edible foodlike substances” — no longer the products of nature but of food science. Many of them come packaged with health claims that should be our first clue they are anything but healthy. In the so-called Western diet, food has been replaced by nutrients, and common sense by confusion. The result is what Michael Pollan calls the American paradox: The more we worry about nutrition, the less healthy we seem to become.But if real food — the sort of food our great grandmothers would recognize as food — stands in need of defense, from whom does it need defending? From the food industry on one side and nutritional science on the other. Both stand to gain much from widespread confusion about what to eat, a question that for most of human history people have been able to answer without expert help. Yet the professionalization of eating has failed to make Americans healthier. Thirty years of official nutritional advice has only made us sicker and fatter while ruining countless numbers of meals.Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. By urging us to once again eat food, he challenges the prevailing nutrient-by-nutrient approach — what he calls nutritionism — and proposes an alternative way of eating that is informed by the traditions and ecology of real, well-grown, unprocessed food. Our personal health, he argues, cannot be divorced from the health of the food chains of which we are part.In Defense of Food shows us how, despite the daunting dietary landscape Americans confront in the modern supermarket, we can escape the Western diet and, by doing so, most of the chronic diseases that diet causes. We can relearn which foods are healthy, develop simple ways to moderate our appetites, and return eating to its proper context — out of the car and back to the table. Michael Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating. -- provided by author's website.
Subjects: Nutrition.; Food habits.;
© 2008., Penguin Press,
Available copies: 1 / Total copies: 1
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The way we eat now : how the food revolution has transformed our lives, our bodies, and our world / by Wilson, Bee,author.;
Includes bibliographical references (pages 311-326) and index."In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, "The way we eat now" explains how this food revolution has transformed our bodies, our social lives, and the world we live in."--Introduction: The gatherers and the hunted -- 1. The food transition -- And they never went hungry again -- Where the balance falls -- Stage four -- The global standard diet -- The mythical banana kingdom of Iceland -- A short history of eating too much -- Bending the curve -- What we ate next -- 2. Mismatch -- The thin-fat baby -- The thirst conundrum -- The stigmatized majority -- 3. Edible economics -- A hidden sea of oil -- Never tasted before -- Price of bread -- Engel's law -- Give us this day our daily meat -- Value for money -- 4. Out of time -- The death of the lunch hour -- Like a rest in music -- Wasting time or wasting food -- The rhythm of modern life -- The woman who never snacks -- Snack foods for the world -- "He's not really big on food" -- The healthy snack -- Eating alone together -- 5. The changeable eater -- What's salsa? -- New but not really -- Now comes quinoa -- Fads and frauds -- 6. Dinner without duty -- The democratic restaurant -- Calories and convenience -- Dinner on a bike -- Self-service -- The inequalities of choice -- 7. Eating by the rules -- Bleeding beetroot -- The healthiest of all possible diets -- The enigma of the protein bar -- Beyond food -- The opposite of a cucumber -- 8. The return to cooking -- The dabbler cook -- Cooking by numbers -- The land of cooks -- New kitchen rules -- 9. Crossing the bridge -- The sweet green grass -- Killing the cartoon characters -- "If I had maths results like this I'd be out of a job" -- Celebrate with olives -- The joy of greens -- Recipe for a seed -- Epilogue: New food on old plates.
Subjects: Gastronomy.; Food habits.; Food.; Diet.;
Available copies: 1 / Total copies: 1
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How we eat : appetite, culture, and the psychology of food / by Rappoport, Leon.;
Includes bibliographical references (p. 213-217) and index.
Subjects: Food habits; Food habits;
© c2003., ECW Press ; U.S. distributor, Independent Publishers Group,
Available copies: 1 / Total copies: 1
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Adventures in eating : anthropological experiences of dining from around the world / by Haines, Helen R.; Sammells, Clare A.,1973-;
Includes bibliographical references and index.The importance of food and feasting around the world / Helen R. Haines and Clare A. Sammells -- Boiled eggs with chicks inside, or what commensality means / Robert Ivar Lohmann -- A rat by any other name : conflicting definitions of "dinner" in Belize, Central America / Helen R. Haines -- The delicacy of raising and eating guinea pig / David John Goldstein -- Termites tell the tale : globalization of an indigenous food system among Abaluyia of Western Kenya / Maria G. Cattell -- Ode to a Chuño : learning to love freeze-dried potatoes in highland Bolivia / Clare A. Sammells -- Durian : the king of fruits or an acquired taste? / Maxine E. McBrinn -- MSG and sugar : dilemmas and tribulations of a "native" ethnographer / Lidia Marte -- Eating incorrectly in Japan / James J. Aimers -- No heads, no feet, no monkeys, no dogs : the evolution of personal food taboos / Miriam S. Chaiken -- Buona forchetta : overeating in Italy / Rachel Black -- "No thanks, I don't eat meat" : vegetarian adventures in beef-centric Argentina / Ariela Zycherman -- Eating with the Blackfeet : who's been eating whose food? / Susan L. Johnston -- Drinking Ethiopia / Ronald Reminick -- You are what you drink in Honduras / Joel Palka -- Epilogue : Edibles and ethnic boundaires, globalization and guinea pigs / Miriam S. Chaiken.
Subjects: Food habits.; Food preferences.; Dinners and dining.;
© c2010., University Press of Colorado,
Available copies: 1 / Total copies: 1
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Food rules : an eater's manual / by Pollan, Michael.;
Part I: What should I eat? (Eat food) -- Part II: What kind of food should I eat? (Mostly plants) -- Part III: How should I eat? (Not too much) -- Acknowledgments.From the bestselling author of "The Omnivore's Dilemma" and "In Defense of Food" comes this collection of simple, sensible, and easy to use rules--the perfect guide for anyone who would like to become more mindful of the food he or she eats. (Consumer Health).
Subjects: Diet.; Nutrition.; Food habits.; Diet.; Food Habits.; Nutrition Physiological Phenomena.;
© 2009., Penguin Books,
Available copies: 1 / Total copies: 2
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Glazed America : a history of the doughnut / by Mullins, Paul R.,1962-;
Includes bibliographical references (p. [191]-195) and index."The church of Krispy Kreme" -- Doughnut 101: a history of doughnuts -- Selling and consuming the doughnut -- Doughnut morals.
Subjects: Doughnuts.; Food habits;
© c2008., University Press of Florida,
Available copies: 1 / Total copies: 1
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Food cultures of the United States : recipes, customs, and issues / by Kraig, Bruce,author.;
Includes bibliographical references and index.Food history -- Influential ingredients -- Appetizers and side dishes -- Main dishes -- Desserts -- Beverages -- Holidays and special occasions -- Street food and snacks -- Dining out -- Food issues and dietary concerns."This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns"--
Subjects: Food habits; Food preferences;
Available copies: 1 / Total copies: 1
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Mindless eating : why we eat more than we think / by Wansink, Brian.;
Includes bibliographical references (p. [251]-281) and index.A food psychologist identifies hidden factors, motivations, and cues that cause overeating and offers practical solutions to help avoid these hidden traps and enjoy food without putting on excess pounds.
Subjects: Compulsive eating.; Food habits;
© 2010, c2006., Bantam Books,
Available copies: 1 / Total copies: 1
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The how not to diet cookbook : 100+ recipes for healthy, permanent weight loss / by Greger, Michael,author.; Robertson, Robin(Robin G.),author.;
Includes bibliographical references and index.Soups -- Salads -- Pasta -- Main-ly vegetables -- Beans -- Grains -- Breakfast -- Fruit -- Kitchen staples."From Michael Greger, M.D., FACLM, the author of the New York Times bestseller How Not to Die, comes a four-color, fully illustrated cookbook that shares the science of long-term weight-loss success. Dr. Michael Greger founded the viral website Nutritionfacts.org with the aim to educate the public about what healthy eating looks like and connect them with a community through food-related podcasts, videos, and blogs. Since then, Nutritionfacts.org has grown and so has Dr. Greger's platform. How Not to Diet and the How Not to Die Cookbook were instant hits, and now he's back with a new book about mindful dieting-how to eat well, lose, and keep unwanted weight off in a healthy, accessible way that's not so much a diet as it is a lifestyle. Greger offers readers delicious yet healthy options that allow them to ditch the idea of "dieting" altogether. As outlined in his book How Not to Diet, Greger believes that identifying the twenty-one weight-loss accelerators in our bodies and incorporating new, cutting-edge medical discoveries are integral in putting an end to the all-consuming activity of counting calories and getting involved in expensive juice cleanses and Weight Watchers schemes. How Not to Diet Cookbook is primed to be a revolutionary new addition to the cookbook industry: incredibly effective and designed for everyone looking to make changes to their dietary habits to improve their quality of life, weight loss notwithstanding"--
Subjects: Cookbooks.; Reducing diets; Food habits.;
Available copies: 1 / Total copies: 1
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