Cultural studies: food and society Books

Book SynopsisAcross the world, chefs, farmers, plant scientists and backyard growers are doing something extraordinary: creating new generations of fruit, vegetables and cereals, all bred specifically to flourish locally, taste delicious, and contribute to our food future. In The Accidental Seed Heroes, Adam Alexander dons his seed detective homburg to meet these twenty-first century seed heroes, who are not only championing traditional varieties but also breeding delicious new ones that will help create a sustainable future for our planet. We don't all need to become backyard breeders or even, like Adam, accidental ones. We don't even need to eschew, as growers, the modern hybrid cultivars our seed catalogues are stuffed with or, as consumers, boycott those same uninspiring specimens that populate our supermarket shelves. Adam just wants that choice to be better informed and infinitely more diverse and enjoyable. This story is a celebration of the locally and sustainably grown produce, whether traditional or innovative, that is at the heart of all our food cultures and empowers our rural communities and farmers. Adam believes these new varieties of fruits, vegetables and even grains will not just offer us all nutritious and delicious food but also be part of the solution to combating climate change and returning fertility to our soils and biodiversity to our land.

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Book Synopsis'He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...[This book] is a treasure. It is beautifully produced, designed and illustrated.' - John Carey, The Sunday Times WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020 WINNER OF WOODLANDS AWARDS BEST WOODLAND BOOK OF THE YEAR 2020 Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season. John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette. Fully illustrated throughout, with tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food, whether you want to explore the great outdoors, or are happiest foraging from your armchair.Trade ReviewJohn Wright writes as though he's talking directly to you, a good friend in the same room. His harvest of fascinating information is worn lightly, with funny, whimsical observations... this wonderful book should be well-thumbed by anyone who is interested in the natural world. * BBC Countryfile *A hugely useful, well-illustrated and often funny book * The Times *He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...the splendour of his book, which is a treasure. It is beautifully produced, designed and illustrated. -- John Carey * The Sunday Times *Praise for A Natural History of the Hedgerow: A beautifully presented field guide. -- Robbie Millen * The Times *This illustrated survey is historically detailed, enriched by the author's deep knowledge of British landscapes and natural history. * Guardian *A true labour of love spiced with a fine dry humour... [not] just a delightful one-off read, but an invaluable work of reference that will remain on my bookshelves for good. -- Christopher Hart * The Sunday Times *Under his expert guidance foraging just sounds like a gas, a kind of foody treasure hunt with a bracing hint of Russian roulette. John's writing is knowledgeable, and no less mischievous for its lyricism. -- Niki Segnit author of * The Flavour Thesaurus *John Wright is an authoritative and often funny guide ... by the end he makes finding one's dinner from the earth sound immensely appealing.' * Guardian *A thorough, fascinating primer, by a dedicated, knowledgeable enthusiast. You feel in safe hands here, if you follow the careful admonitions. Beautifully produced, lavishly illustrated, and a rewarding to read - even if you never step outside with your forager's basket. -- Woodlands AwardsThis colourful guide provides a comprehensive introduction to the UK's wild food, from the meaty-tasting hen of the woods mushroom to salty marsh samphire.' * National Geographic *

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Book SynopsisIn twenty short books, Penguin brings you the classics of the environmental movement.Food Rules, Michael Pollan''s wise and witty critique of the western industrialised diet, distils the wisdom of history and traditional cultures to three simple rules: Eat food. Not too much. Mostly plants.Over the past 75 years, a new canon has emerged. As life on Earth has become irrevocably altered by humans, visionary thinkers around the world have raised their voices to defend the planet, and affirm our place at the heart of its restoration. Their words have endured through the decades, becoming the classics of a movement. Together, these books show the richness of environmental thought, and point the way to a fairer, saner, greener world.

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Book SynopsisOver the past century our tastes have been transformed, pulled into supermarket aisles and seduced by Michelin stars, transfixed by MasterChefs and shaped by fads. How did food, once an important yet contained part of life, come to dominate our desires? And why are we drawn to the foods we hunger for today? From the rise of supermarkets and the golden age of ice cream innovation (including Viennetta and its sultry waves), to the unlikely adoption of bubble tea and advent of Instagram influencers, Ruby Tandoh's startlingly original exploration leads her to question - as we surely will, too - how our tastes have been shaped and how much they are, in fact, our own.

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Book SynopsisNOW WITH TWO BONUS CHAPTERS INCLUDING AN FAQTHE NUMBER ONE SUNDAY TIMES BESTSELLERFORTNUM & MASON''S DEBUT FOOD BOOK OF THE YEAR 2024A TIMES AND SUNDAY TIMES SCIENCE BOOK OF THE YEAR 2023AN ECONOMIST, DAILY MAIL, GOOD HOUSEKEEPING and AMAZON BEST BOOK OF THE YEAR 2023SHORTLISTED FOR WATERSTONE''S BOOK OF THE YEAR 2023Chosen by the SUNDAY TIMES, GUARDIAN, FT and DAILY MAIL as one of their BEST SUMMER BOOKS OF 2023As seen on Chris'' BBC documentary about ultra-processed foods, Irresistible: Why We Can''t Stop Eating''''Clearly a brilliant book'' James O''Brien''If you only read one diet or nutrition book in your life, make it this one'' Bee Wilson''A devastating, witty and scholarly destruction of the shit food we eat and why'' Adam Rutherford---An eye-opening investigation into the science, economics, history and production of ultra-processed food.It''s not you, it''s the food.We have entered a new ''age of eating'' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it''s doing to our bodies?Join Chris in his travels through the world of food science and a UPF diet to discover what''s really going on. Find out why exercise and willpower can''t save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good).For too long we''ve been told we just need to make different choices, when really we''re living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.Number 1 Sunday Times bestseller, August 2023

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Book SynopsisThe definitive condiment compendium by expert and TikTok sensation Claire Dinhut aka Condiment Claire''A love letter to the most underrated ingredients in your kitchen fresh, fun and genuinely useful. (Though don''t make me choose between mustard and butter.)'' Felicity Cloake''An utterly indispensable guide to flavour and eating well'' Nicola LambAre you Team Ketchup or Team Mustard? What are your Top 3 condiments? And is butter really a condiment? Let Claire guide you through the condiment world of flavour starting with the Classics that we all know and love Ketchup, Mayonnaise, Mustard and Butter right through to Hot Sauces, Ferments and Pickles (think Miso and Kimchi), Dressings & Oils, Fruit in Jars and Dips. With illustrations and charts throughout, The Condiment Book covers everything from failsafe recipes for much-loved condiments, hundreds of variations and

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Book SynopsisRhiannon Lambert is one of the UK's leading Registered Nutritionists, Sunday Times best-selling author and founder of Rhitrition, a private nutrition clinic in London. In 2020 Rhiannon launched Rhitrition+ which champions evidence based nutritional supplements. Rhiannon is the host of the Food for Thought' podcast, which has surpassed over 7 million listens, where she explores a variety of nutrition topics each week with expert guests. Rhiannon holds a first-class degree in Nutrition and Health, a Master's degree in Obesity, Risks, and Prevention, and diplomas in sports nutrition, and in pre- and post-natal nutrition. She is a Master Practitioner in Eating Disorders, accredited by The British Psychological Society, and a Level 3 Personal Trainer.

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Book SynopsisTHE #1 SUNDAY TIMES BESTSELLER FROM THE LEADING GUT-HEALTH EXPERT, FOUNDER OF ZOE AND AUTHOR OR FOOD FOR LIFE* As seen on ITV's LORRAINE and heard on THE DIARY OF A CEO *This ground-breaking exploration debunks food myths, from what we should be eating for breakfast to whether we should really avoid ultra-processed foods.Is breakfast really the most important meal of the day?Is there any point in counting calories?Is there any evidence that coffee is bad for us?Through his pioneering research, Professor Tim Spector busts these and many other myths about food.Spoon-Fed explores the scandalous lack of good science behind many diet plans, official recommendations, miracle cures and ultra-processed foods, and encourages us to rethink our whole relationship with food - not just for our health as individuals, but for the future of the planet.'Hugely enjoyable' Michael Mosley'Illuminating and so incredibly timely' Yotam Ottolenghi'This book should be available on prescription' Felicity Cloake'Will actually help you decide what to add to your next grocery shop' Bee Wilson, GuardianGo with your gut. Join the food revolution.**Tim Spector's number 1 bestselling Food for Life: Your Guide to the New Science of Eating Well is now available in paperback****PRE-ORDER THE FOOD FOR LIFE COOKBOOK, COMING OCTOBER 2024, NOW**Trade ReviewDispelling decades of misinformation...Spoon-Fed is a fascinating read. -- Tony Turnbull * The Times *The nutrition revolution is well underway and Tim Spector is one of the visionaries leading the way. His writing is illuminating and so incredibly timely. -- Yotam OttolenghiWill actually help you decide what to add to your next grocery shop... This is one of the clearest and most accessible short nutrition books I have read: refreshingly open-minded, deeply informative and free of faddish diet rules. -- Bee Wilson * Guardian *Sacred cows fall thick and fast in this slim but densely packed volume... A clarion call for change... This book should be available on prescription. -- Felicity Cloake * Literary Review *A hugely enjoyable and critical look at common food myths... A worthy successor to his previous best seller, The Diet Myth. -- Michael Mosley

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Book SynopsisTHE SUNDAY TIMES BESTSELLER 'Those who feel doomed to be fat would be well advised to digest every word of Taubes's cogently argued, agenda-shifting book. It could be a life-changer for some' Book of the Week, Observer A revelatory expose of the bad science behind conventional weight loss advice, arguing for low-carb high-fat diets, from the bestselling author of The Case Against Sugar. While government and nutritional organisations spout the failed mantra of calorie reduction, doctors treating diabetes and obesity are experiencing extraordinary results among patients cutting out carbs. This diet has the essential benefit of allowing you to lose weight without ever feeling hungry. World authority Gary Taubes analyses the bad science behind our nutritional dogma. He shows that weight gain is driven by genetic, hormonal factors - and not overeating or 'gluttony' as is commonly the underlying suggestion - citing compelling evidence that people with the propensity to fatten easily can be helped best by a low carbohydrate high fat diet. This groundbreaking read offers hope to anyone wishing to prevent or reverse diabetes or obesity - as well as anyone wanting to eat more healthily - and will fundamentally change our habits around food forever. 'Gary Taubes deserves a national science medal for helping to raise the critical question of why the food we eat is killing us ... offers new hope to people suffering from obesity.' Kevin Schulman, M.D., Professor of Medicine, Stanford UniversityTrade ReviewCogently argued, agenda-shifting... a life changer * Observer *What should we eat? Gary Taubes provides the answer. His work has changed everything about the way I eat. -- Gretchen Rubin, author of The Happiness ProjectGary Taubes's book violates everything leading medical societies and governmental agencies espouse -- but Taubes is right and they are wrong. Medicine, like life, is about risk and benefit. This book provides the best path for most people who are overweight or obese to restore health -- Orrin Devinsky, M.D., Professor of Neurology & Neuroscience, New York University, School of Medicine

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Book SynopsisFully updated throughout and with a new foreword for this edition.Why do most diets fail? Why does one person eat a certain meal and gain weight, while another eating the same meal loses pounds? Why, despite all the advice about what to eat, are we all still getting fatter?The answers are much more surprising - and fascinating - than we''ve been led to believe. The key to health and weight loss lies not in the latest fad diet, nor even in the simple mantra of ''eat less, exercise more'', but in the microbes already inside us. Drawing on the latest science and his own pioneering research, Professor Tim Spector demystifies the common misconceptions about fat, calories, vitamins and nutrients. Only by understanding what makes our own personal microbes tick can we overcome the confusion of modern nutrition, and achieve a healthy gut and a healthy body.Trade ReviewA fascinating and original look at the impact of food on our bodies underpinned by cutting-edge researchCompletely fascinating -- Sheila DillonThe Diet Myth is fascinating, and I'm now obsessed with microbes!Ground-breaking -- Bee WilsonI don't read diet books and I certainly never plug them, but The Diet Myth is a worthy exception that provides new insight into why we should think twice about what we put in our mouths * THE TIMES *It's not often that a book changes my life in a mere three chapters...given my usual reluctance to jump on any nutritional bandwagon, I reckon this makes Tim Spector's work a rather compelling read. It's truly eye-opening stuff, and we owe it to ourselves and the 100 trillion friends inside our bodies to read this book * LITERARY REVIEW *He makes a brilliant case * EVENING STANDARD *Tim Spector carefully explains that we are NOT what we eat, but rather that our trillions of microbial inhabitants have a thing or two to say. Lucidly written, The Diet Myth provides a first-class education about the conjunction of our microbes and our healthA great book ... a lovely, easy, urbane read ... And it's very convincing. I'd advise anyone pondering a diet this season to read it first -- Alex Renton * The Food Programme, Book of the Year, BBC Radio 4 *

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Book SynopsisRADIO 4 BOOK OF THE WEEK Economic thinking - about globalisation, climate change, immigration, austerity, automation and much more - in its most digestible formFor decades, a single free market philosophy has dominated global economics. But this is bland and unhealthy - like British food in the 1980s, when bestselling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so too is it essential we listen to a variety of economic perspectives.In Edible Economics, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world. He uses histories behind familiar food items - where they come from, how they are cooked and consumed, what they mean to different cultures - to explore economic theory. For Chang, chocolate is a life-long addiction, but more exciting are the insights it offers into post-industrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism''s entangled relationship with freedom and unfreedom. Explaining everything from the hidden cost of care work to the misleading language of the free market as he cooks dishes like anchovy and egg toast, Gambas al Ajillo and Korean dotori mook, Ha-Joon Chang serves up an easy-to-digest feast of bold ideas.Myth-busting, witty and thought-provoking, Edible Economics shows that getting to grips with the economy is like learning a recipe: if we understand it, we can change it - and, with it, the world.Trade ReviewExcellent... Chang has been working hard at providing an alternative to neoliberalism for two decades... Now he's reached the summit of the profession -- Dan Davies * Guardian *Chang has a rare gift for explaining complex ideas... whether he is dealing with food or economics, Chang is a delightful writer -- Bee Wilson * Sunday Times *The only book I've ever read that made me laugh, salivate and re-evaluate my thoughts about economics - all at the same time. A funny, profound and appetising volume -- Brian EnoA brilliant riposte to the myth that policymakers can survive on plain neoliberal fare. Edible Economics is a moveable feast of alternative economic ideas wrapped up in witty stories about food from around the world. Ha-Joon Chang proves yet again that he is one of the most exciting economists at work today -- Owen JonesA fascinating stew of food, history and economics -- Tim SpectorHa-Joon Chang has done it again. His prose delights and nourishes in equal measure. Somehow he manages to smuggle an urgent discussion of the relevance of economics to our daily lives into stories about food and cooking that are charming, funny and sweet (but never sour). In taking on the economic establishment, Chang is like a teddy bear savaging a rottweiler -- David PillingHa-Joon Chang blends culinary facts and economic expertise in this rollicking guide... Chang infuses the survey with food-related trivia, covers an impressive swatch of economics, and concludes with a call that readers scrutinize, think imaginatively, and be open-minded in their quest for economic knowledge * Publishers Weekly *

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Book SynopsisFood Fight shows how malnutrition is enmeshed with other crises and what we can all do to turn things around

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Book SynopsisTiny Moons is a collection of essays about food and belonging. Nina Mingya Powles journeys between Wellington, Kota Kinabalu and Shanghai, tracing the constants in her life: eating and cooking, and the dishes that have come to define her. Through childhood snacks, family feasts, Shanghai street food and student dinners, she attempts to find a way back towards her Chinese-Malaysian heritage.

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Book Synopsis'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life… without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain… so grateful to have this.' - Stephen Fry 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' – Marina O'Loughlin, British journalist, writer and restaurant critic Discover over 550 much-loved authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland, celebrating the rich traditions of regional and seasonal British cooking In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates. Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast. The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine. Chapters include: Eggs and Dairy Soups and Stews Vegetables Fish and Shellfish Poultry Game and Game Birds Beef Pork and Lamb Savoury Pies and Pasties Stuffings, Dumplings, Porridge and Pastry Griddle Cakes and Breads Oven-Baked Breads and Savoury Bakes Cakes, Buns and Biscuits Puddings and Pies Sauces, Confections and PreservesTrade ReviewFeatured in Travel + Leisure's Best Fall Food Books Featured in Eater's Top 10 Best Cookbooks of Fall 2022 Featured in Food & Wine's Best Fall 2022 Cookbook 'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life … without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain … so grateful to have this.' – Stephen Fry 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' – Marina O'Loughlin, British journalist, writer and restaurant critic 'A fascinating dive into the historic underbelly of British cuisine … required reading for any person interested in food.' – René Redzepi, head chef and owner of restaurant noma in Copenhagen 'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' – Elisabeth Luard, food writer, artist and broadcaster 'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' – Pierre Koffmann, internationally acclaimed chef 'A wonderfully rich book' – Diana Henry, The Telegraph 'A treasure trove of splendidly named delicacies … This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.' – Eater 'The reader comes away with a newfound understanding and appreciation of the wonderful nuances of good British fare' – Delicious 'Mervis masterfully moves between the sublime and the scrumptious ... Pure poetry' – Monocle 'Ready for a culinary tour of England, Wales, Scotland, and Northern Ireland? Author and food historian Ben Mervis is your guide answering your questions on British cooking.' – Philadelphia Inquirer 'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' – Sumayya Usmani, author Summers Under the Tamarind Tree 'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' – Publishers Weekly 'Looking for your meat pies and puddings? [The British Cookbook] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more.' – Stained Page News 'This 464-page, fire-engine-red tome is a once-in-a-generation anthology containing hundreds of British recipes both familiar … and more obscure.' – Saveur 'The tide is finally turning on the outdated notion that British food isn't crave-worthy. Ben Mervis showcases the variety of British cooking with a robust collection of favored staples like the Full Breakfast, Mince and Tatties, and the Scotch Egg (a dish I've yet to master), as well as many, many more. The book is laid out with an easily navigable index and punctuated by dreamy images of the English countryside. For those who love a good British dish and want some inspiration in between trips across the pond, this cookbook is for you.' – Sean Flynn, Food & Wine

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Book SynopsisWINNER OF THE FORTNUM AND MASON FOOD BOOK AWARDLONGLISTED FOR THE ANDRE SIMON AWARDA brilliant, passionate and spellbinding tour de force' Claudia RodenThe epic tale of the world''s most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishesChinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food 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 this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China''s rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular 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 local 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 made, cooked, eaten and considered in its homeland.Weaving together historical scholarship, mouth-watering 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.

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Book Synopsis"One of the most enduring myths on the Nigerian Femme Fatale - mammy-water, 'winch' or husband-snatcher - has to do with the cooking of fish stew ...A woman can do what she likes with a man when she knows how to satisfy his appetite for food."Longthroat Memoirs presents a sumptuous menu of essays about Nigerian food, lovingly presented by the nation's top epicurean writer. As well as a mouth-watering appraisal of the cultural politics and erotics of Nigerian cuisine, it is also a series of love letters to the Nigerian palate. From innovations in soup, fish as aphrodisiac and the powerful seductions of the yam, Longthroat Memoirs examines the complexities, the peculiarities, the meticulousness, and the tactility of Nigerian food. Nigeria has a strong culture of oral storytelling, of myth creation, of imaginative traversing of worlds. Longthroat Memoirs collates some of those stories into an irresistible soup-pot, expressed in the flawless love language of appetite and nourishment.A sensuous testament on why, when and how Nigerians eat the food they love to eat; this book is a welcome addition to the global dining table of ideasTable of ContentsIntroduction A Bowl of Aloof Nigerian Soup How to Make Meat The Purist’s Pot of Soup My Mother, I Will Not Eat Rice Today Bones of Choice Eating Dog Akara and Honey Kings of Umami Letter from Candahar Road Okro Soup, Gorgeous Mucilage Long Throat Memoirs The Snail Tree Fainting at the Sight of an Egg Sweet Stolen Waters Forgotten Seasoning Secrets A Beautiful Girl Named Ogbono Henshaw Town Beach Market Ekoki Like Gold To Cook or Not to Cook Okro Soup and the Demonic Encyclopaedia of Dreams Oseani Mellowing, Bursting, Deepening, Merging Institution of Stew Lost in Translation Afang Soup and Hairy Legs Between Eba and Gari Ila Cocoa Nsala with Chicken Fermentation and Fornication Rice in Many Guises Fish Soups and Love Potions Dead Man’s Helmet Peppered Snails Ram Testicle Suya Ewa Oloyin Bush Cuisine Between a Trophy and a Wife The Secret Ingredient of My Secret Ingredient Soup Molara’s Jollof Beans The Marketplace Safe as Stews A Pot from Efak Satan Bibliography Acknowledgements

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Book SynopsisOur choices can help alleviate the most pressing issues we face today: the climate crisis, infectious and chronic diseases, human exploitation and, of course, non-human exploitation. Undeniably, these issues can be uncomfortable to learn about but the benefits of doing so cannot be overstated. It is quite literally a matter of life and death. Through exploring the major ways that our current system of animal farming affects the world around us, as well as the cultural and psychological factors that drive our behaviours, This Is Vegan Propaganda answers the pressing question, is there a better way? Whether you are a vegan already or curious to learn more, this book will show you the other side of the story that has been hidden for far too long. Based on years of research and conversations with slaughterhouse workers and farmers, to animal rights philosophers, environmentalists and everyday consumers, vegan educator and public speaker Ed Winters will give you the knowledge to understand the true scale and enormity of the issues at stake. This Is Vegan Propaganda is the empowering and groundbreaking book on veganism that everyone, vegan and sceptic alike, needs to read.Trade ReviewWell-researched introduction to veganism * New Statesman *

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Book SynopsisWhat shall we have for dinner? Such a simple question has grown to have a very complicated answer. We can eat almost anything nature has to offer, but deciding what we should eat stirs anxiety. Should we choose the organic apple or the conventional? If organic, local or imported? Wild fish or farmed? Low-carb or low-cal? As the American culture of fast food and unlimited choice invades the world, Pollan follows his next meal from land to table, tracing the origin of everything consumed and the implications for ourselves and our planet. His astonishing findings will shock all who care about what they put on their plate.Trade Review‘Beautifully written and shocking investigation of what slips into the swelling American stomach ... entertaining and eloquent' * Daily Telegraph *‘This is one of the most thought-provoking books I've read in a while ... After you read this book there will be things you don't want to eat, ever again ... An honest, brilliant, troubling book. I recommend it to anyone' * Evening Standard *‘Convivial, creative and deeply disturbing, though he does offer hope ... it has certainly changed the way I think about food' * Audrey Niffenegger, Guardian *‘On our we-need-to-know-this reading list ... a patient investigation of his nation's calorie industries' * Mail on Sunday *

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Book SynopsisSHORTLISTED FOR THE ANDRE SIMON FOOD BOOK AWARDSHORTLISTED FOR THE FORTNUM AND MASON FOOD BOOK AWARDSHORTLISTED FOR THE GUILD OF FOOD WRITERS FOOD BOOK AWARDA playful and accessible guide to fermenting at homeJames Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest ''living'' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility.From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution.Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina''s gastro-surrealist watercolour illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation''s bubbling magic.Trade ReviewOne of the most user-friendly fermented food books out there -- Nigel SlaterLovely... delightful... enchanting -- Nigella LawsonA fantastically thorough introductory guide to the wild wonderland of fermentation. Through his own journey with kimchi, and then literally everything else, James Read captures the unbridled joy of discovery, a joy that he contagiously passes on with scores of fun, feasible recipes, while Marija Tiurina's accompanying illustrations bring this magical microbial world to life with imagery that would make Lewis Carroll proud. I give Of Cabbages & Kimchi 5 out of 5 crockpots -- David Zilber, co-author of THE NOMA GUIDE TO FERMENTATIONA fizzing global tour of the magic and mysteries of fermentation, from sauerkraut to yoghurt, soy sauce to kombucha. Packed with cultural, historical and scientific insights, James Read's debut book is both a fascinating read and a practical kitchen guide. I am clearly going to have to start making my own soy sauce! -- Fuchsia Dunlop, author of THE FOOD OF SICHUANDelightfully enthusiastic ... James Read writes about these "fizzy foods" with a spirit of humorous exploration, an atmosphere reinforced by the book's surreal illustrations from Marija Tiurina ... There are already several excellent books about fermentation, but Read brings a freshness to the subject, which gave me an itch to do more of it... This one is a hit -- Bee Wilson * Financial Times *Tells you simply, clearly and charmingly how to make everything from yoghurt to vinegar to soy sauce to sauerkraut and, of course, kimchi. Of Cabbages and Kimchi is an an utter, utter joy and I cannot recommend it enough. It's brilliant! -- Max HalleyFrom the first fizzing kimchi burp in the opening paragraph I knew I was in for a gripping and fascinating read. Of Cabbages & Kimchi is an enthralling invitation into a world where true satisfaction lies in the bubbles of life that come with fermentation. This is a book that has it all, from the rich stories and history behind fermentation, as well as clear techniques, and a collection of delectable recipes - it's a gift to anyone who wants to dive into fermentation -- Lara Lee, author of COCONUT & SAMBALA longtime fermenter, I wondered how much James Read's illustrated book on its joys and benefits might have for me. I'm delighted to say: a great deal... A book to inspire confidence in newcomers and engage the converted -- Mark Diacono * Delicious *What the world needs now is a brilliant book about bubble and burp. Really. Tune into the wit, wisdom and sheer joy of a first-time author who can really write. Everything you'll ever need to know about a weird and wonderful process that happens naturally every day, everywhere, for as long as little green apples fell off trees. And Marija Tiurina's illustrations are gorgeous - funny, too -- Elisabeth Luard, author of EUROPEAN PEASANT COOKERY

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Book SynopsisA beautiful new edition of seminal work Sri Owen's Indonesian Food with 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.Sri Owen's Indonesian Food is the most comprehensive account of this ancient and varied cuisine ever published. Sri Owen, the world''s leading authority in Indonesian cooking, provides more than 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions which place them in their regional and cultural settings.From her grandmother's cherished recipes to classic street food and modernized dishes, recipes include: An aromatic lamb stew; Savoury filled wontons; Javanese chicken soup; Pan-fried tuna with red chilli sauce; Sweet potato and vegetable satay; and Ricotta, guava and chilli ice cream.The book is split into two parts in part one a series of introductory chapters examine the role of food in Sri's life and in Indonesian culture

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Book Synopsis''Who would ever think that a book on cod would make a compulsive read? And yet this is precisely what Kurlansky has done'' Express on SundayThe Cod. Wars have been fought over it, revolutions have been triggered by it, national diets have been based on it, economies and livelihoods have depended on it. To the millions it has sustained, it has been a treasure more precious that gold. This book spans 1,000 years and four continents. From the Vikings to Clarence Birdseye, Mark Kurlansky introduces the explorers, merchants, writers, chefs and fisherman, whose lives have been interwoven with this prolific fish. He chronicles the cod wars of the 16th and 20th centuries. He blends in recipes and lore from the Middle Ages to the present. In a story that brings world history and human passions into captivating focus, he shows how the most profitable fish in history is today faced with extinction.Trade ReviewA must-have book for anyone who loves fish. Kurlansky was innovative (and is now much imitated) in writing a book about how a commodity shaped history. * The Week *This is an extraordinary little book, unputdownable, written in the most lyrical, flowing style which paints vivid pictures and, at the same time, punches into place hard facts that stop you dead in your tracks. Who would ever think that a book on cod would make a compulsive read? And yet this is precisely what Kurlansky has done -- Sir Roy Strong * Express on Sunday *An engrossing and timely little epic * Scotsman *To go out and buy a book on the subject (of cod) is to invite glances of suspicion. While a few eccentrics might think this is a good reason to purchase several copies, for the rest of us it requires a certain leap of faith. Cod...amply rewards such a leap. It is compact and beautifully produced * Mail on Sunday *Refreshing and invigorating, full of fascinating facts * Independent on Sunday *

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Book SynopsisPERFECT FOR LOVERS OF COMFORT FOOD – Cook up heartwarming dishes this winter with Rachel Allen''s timeless collection of soups, breads, garnishes, stocks and much more* SHORTLISTED FOR THE IRISH BOOK AWARDS COOKBOOK OF THE YEAR * AS SEEN IN THE SATURDAY TELEGRAPH *''Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself'' NADIYA HUSSAIN''Warm, nourishing dishes with a twist'' SUNDAY TIMES________In this love-letter to the world''s most ubiquitous dish, acclaimed TV chef, cookery writer and renowned teacher, Rachel Allen, explores everything soup has to offer.Whether as a starter or main dish, a quick fix or a leisurely indulgence, to nourish a cold or heal a broken heart, or to feed yourself, your family or a crowd of friends, there is a soup for every occasion.With Rachel''s expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you''ll turn to time and time again, including . . .SOUP· Carrot and Harissa Soup with Za''atar Croutons· Nordic Salmon and Dill Soup· Pork and Fennel Meatball SoupBROTH· Chunky Chickpea and Chorizo Broth· Japanese Chicken and Udon Noodle Broth· Lamb and Pearl Barley BrothBREAD· Cheesy Tear and Share Swirls· Guinness Bread· Blue Cheese and Walnut BreadRachel also shares easy recipes for fresh homemade breads, as well as clever garnishes, essential stocks, and a wealth of tips on equipment, batch-cooking, freezing, and presentation.Just as every cook needs good soup in their repertoire, this book will be a must-have source of inspiration for every kitchen shelf.________''You can always trust Rachel Allen to deliver recipes that taste as good as they look'' Good HousekeepingTrade ReviewProof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself * Nadiya Hussain *You can always trust Rachel Allen to deliver recipes that taste as good as they look * Good Housekeeping *If you're looking for a Christmas stocking-filler, we can heartily recommend Soup Broth Bread . . . Mouth-wateringly delicious * Hot Press *Heartwarming and comforting, there's a soup for every occasion * Good Housekeeping *This has lots of the type of warm, nourishing dishes we all crave at this time of year, but with a twist * Sunday Times *A must-buy for anyone in need of a bowl of comfort, at any time of the year * Easy Food *A soup for every occasion * Best *

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Book Synopsis From the one-time editor of the #1 bestselling The Good Food Guide, award-winning writer Drew Smith’s Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster’s influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. The book also includes 50 recipes—traditional country dishes and contemporary examples from some of the best restaurants in the world.“A brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, cultur

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Book SynopsisIn the second decade of the twenty-first century, the crusade against sugar rose to prominence as an urgent societal problem about which something needed to be done. Sugar was transformed into the common enemy in a revived ‘war on obesity’ levelled at ‘unhealthy’ foods and the people who enjoy them. Are the evils of sugar based on purely scientific fact, or are other forces at play?Sugar rush explores the social life of sugar in its rise to infamy. The book reveals how competing understandings of the ‘problem’ of sugar are smoothed over through appeals to science and the demonization of fatness, with politics and popular culture preying on our anxieties about what we eat. Drawing on journalism, government policy, public health campaigns, self-help books, autobiographies and documentaries, the book argues that this rush to blame sugar is a phenomenon of its time, finding fertile ground in the era of austerity and its attendant inequalities. Inviting readers to resist the comforting certainties of the attack on sugar, Sugar rush shows how this actually represents a politics of despair, entrenching rather than disrupting the inequality-riddled status quo.Trade Review'Are we asking the wrong questions about sugar? This smart and excellent book argues that we are.’Jayne Raisborough, author of Fat Bodies, Health and the Media -- .Table of ContentsIntroduction1 What’s wrong with sugar?2 Hanging together3 Hidden4 Giving up sugar5 Entertaining sugar6 Taxing sugar7 Sweetening austerity8 The (in)visible inequalities of sugarConclusionIndex

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Book SynopsisPen Vogler is a food historian and author of the Sunday Times bestseller Scoff: A History of Food and Class in Britain, Dinner with Mr Darcy and Dinner with Dickens. She edited Penguin's Great Food series and guest curated the exhibition 'Food Glorious Food' at the Charles Dickens Museum.

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Book SynopsisSugar. It is killing us.Why do we eat so much of it?What are its hidden dangers?In 1972, when British scientist John Yudkin first proved that sugar was bad for our health, he was ignored by the majority of the medical profession and rubbished by the food industry. We should have heeded his warning.Today, one in four adults in the UK are overweight.There is an epidemic of obese six-month-olds around the globe.Sugar consumption has tripled since the Second World War.Using everyday language and a range of scientific evidence, Professor Yudkin explores the ins and out of sugar, from the different types - is brown sugar really better than white? - to how it is hidden inside our everyday foods and how it is damaging our health.Brought up to date by childhood obesity expert Dr Robert Lustig MD, his classic exposé on the hidden dangers of sugar is essential reading for anyone interested in their health, the health of their children and the health of modern society.Trade ReviewUsing everyday language and a range of scientific evidence, this book explores the ins and out of sugar, from the different types - is brown sugar really better for us than white? - to how it is sneakily inserted in our everyday foods. * Telegraph, Top 10 Diet Books *[A] valiant . . . attempt to warn us against our lust for sucrose * British Medical Journal *Arguably the leading nutritionist of his time * Guardian *A landmark work on the subject * The Telegraph *A medical classic -- Jack Winkler * Nutrition Policy Unit, London Metropolitan University *Yudkin was far ahead of his time with his idea of nutrition as a subject of great breadth: not just the study of the composition of foods, but the importance of enjoying a variety of fresh foods, and the recognition of the psychological and social factors that cause us to choose certain foods and avoid others * Independent *As an isolated voice, Yudkin, who died in 1995, may have lost the battle with the sugar industry four decades ago, but big food will find it more difficult to silence his growing army of disciples whose only incentive is to expose what's right for public health * Guardian *

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Book Synopsis'A book of wonders' Bee Wilson, Sunday Times Books of the YearWinner of the Wainwright Prize 2022 - Eating to Extinction is an astonishing journey through the past, present and future of food, showing why reclaiming a diverse food culture is vital.'Saladino inspires us to believe that turning the tide is still possible' Yotam OttolenghiFrom a tiny crimson pear in the west of England to an exploding corn in Mexico, there are thousands of foods that are at risk of being lost for ever. Dan Saladino spans the globe to uncover their stories, meeting the pioneering farmers, scientists, cooks, food producers and indigenous communities who are defending food traditions and fighting for change.Eating to Extinction is about so much more than preserving the past. It is about the crisis facing our planet today, and why reclaiming a diverse food culture is vital for our future.* With a new preface by the author *Winner of multiple awards, including the Fortnum & Mason Food Book Award and the Guild of Food Writers Food Book Award.'I love this book... I wish the whole world could read it' Raymond Blanc'A brilliant read' Tim SpectorTrade ReviewWe all need to pay more attention to what we are (and are no longer) eating... Dan Saladino inspires us to believe that turning the tide is still possible. -- Yotam OttolenghiA rallying cry to us all to protect the world's diversity before it's too late. But this is also a book filled with optimism; it captures the energy of a global movement of people dedicating their lives to saving the plants, the animals, the flavours and the food knowledge we must preserve. -- Alice WatersFor anyone interested in Darwin, world power, and life itself, read on. -- Cerys MatthewsDan Saladino's brilliant book answers the questions we forgot to ask, and highlights the incredible diversity we stand to lose. A genuine masterpiece and a call to arms. Everyone who loves food and cooking should read this. -- Gill MellerThis inspiring and urgent book is one of the few food books that has ever given me goosebumps... A love letter to the huge diversity of foods enjoyed by human beings, but it is also a call to arms to preserve that diversity and strangeness against the onslaught of a globalised industrial food system... It is a story full of both loss and hope. -- Bee Wilson

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Book SynopsisA BRACINGLY ORIGINAL, BOUNDARY BREAKING EXPLORATION OF COOKING AND THE KITCHEN, FROM A RISING STAR IN FOOD WRITING 'A manifesto for reclaiming cooking as an intellectual... a brave, honest book' SUNDAY TIMES 'An intense thought-provoking enquiry into the very nature of cooking, which stayed with me long after I finished reading it' NIGELLA LAWSON 'Rich in pleasure and revelation' OBSERVER Small Fires reinvents cooking - that simple act of rolling up our sleeves, wielding a knife, splattering red hot sauce on our books - as a way of experiencing ourselves and the world. Cooking is thinking: about the liberating constraint of tying apron strings; the meaning of appetite and bodily pleasure; the wild subversiveness of the recipe; the power of small fires burning everywhere. ________________ FURTHER PRAISE FOR SMALL FIRES 'Brave enough to hurt feelings, delicious enough for no one to care' New York Times'Smart, thoughtful, creative' Ruby Tandoh 'Destined to become essential reading... Bold, beautiful, daring' Rachel Roddy 'Possesses an intellectual fleet footedness and exuberance akin to the writing of Deborah Levy or Rebecca Solnit' I NEWS 'I loved this genre-busting book. Shows that cooking can be a wild kind of magic' Bee Wilson 'Liberating... a new way to write about food' Jonathan Nunn Vittles 'Revolutionary... wakes up the reader's senses' Times Literary Supplement At once relatable and mind-expanding' Vogue US 'One of the most original food books I've ever read, at once intelligent and sensuous, witty, provoking and truly delicious' Olivia Laing 'Tender, electric, intimately transformative' Nina Mingya PowlesTrade Review“Small Fires is… brave enough to hurt feelings, and delicious enough for no one to care.” — The New York Times "In Small Fires, Johnson explores how the food we make and the ways we make it—and then the stories we tell about making it—shape who we are. . . . Mixing deeply personal anecdotes with more complex theory, Small Fires is at once relatable and mind-expanding." — Vogue "In this slim, spicy, genre-defining work, Rebecca May Johnson spatchcocks the division between intellectual and domestic labor... Blending humor and academic citation, poetic lineation, and personal reverie, this inquiry into the nature of cooking is as delightfully messy as the process itself—some serious food for thought." — Oprah Daily “A gorgeous book…I love to read about the body and I love to read about food, and this tender little book allowed me to do both.” — Saba Sams, The Guardian “Small Fires is a manifesto for reclaiming cooking as an intellectual... a rewarding book that stayed with me — and, like all brilliant food writing, it made me think twice about what I choose to eat and who I eat it with... a brave, honest book.” — Sunday Times “Rich in pleasure and revelation.” — Observer “Small Fires possesses an intellectual fleet footedness and exuberance akin to the writing of Deborah Levy or Rebecca Solnit, as sentences skip between mischievous punning and impassioned agitation... the enthusiasm of the writing here is generous, embracing and emboldening.” — i news “I recommend the book for its insightful, radical, beautiful essays – and for all the kitchen dancing.” — The Guardian “An electrifying read.” — Olive magazine “Revolutionary… this is a book that wakes up the reader’s senses and delivers critical arguments “spattered” in oil, like the pages of a much-used recipe book, making them palatable.” — Times Literary Supplement “Just incredible... a real revelation.” — Sky Arts Book Club “An electrifying, genre-breaking mixture of food writing, memoir and philosophy, asking profound questions about desire, community, appetite and the body" — Rebecca Tamás, Observer "An intense, thought-provoking enquiry into the very nature of cooking, which stayed with me long after I finished it." — Nigella Lawson "One of the most original food books I've ever read, at once intelligent and sensuous, witty, provoking and truly delicious, a radical feast of flavours and ideas." — Olivia Laing "Small Fires is a smart, creative and thoughtful book: it challenges us to think more about how and why we cook, and confounds our expectations of what food writing can be." — Ruby Tandoh "Liberating... a new way to write about food." — Jonathan Nunn "I loved this genre-busting book which made me look differently at every recipe that I cook. Through a mix of memoir and philosophy, Rebecca May Johnson shows that cooking can be a wild kind of magic." — Bee Wilson "Destined to become essential reading for anyone interested in writing about food... Bold, beautiful, daring... It is a book that changed me." — Rachel Roddy "Small Fires is a tender, electric, intimately transformative work. Rebecca May Johnson has written her own glowing epic, reshaping the notion of the recipe as a text alive with possibility. In her hands, recipes become memory objects, acts of translation, expansive spaces full of feeling." — Nina Mingya Powles, author of Small Bodies of Water "Rebecca May Johnson's scintillating soliloquy on cooking adds a whole new dimension to food-writing, and pulls the tablecloth out from beneath a lot of stale (and often male) assumptions about the nature and value of domestic labour. I'll never think of a 'recipe' in the same way again." — Fuchsia Dunlop "Small Fires is like nothing else I have read. Truly unique, truly unusual, it weaves together cooking, dancing, and the Odyssey in a riveting, and moving exploration of what counts as knowledge. It had me rethinking what a recipe is, what cooking is, what is 'I' and what is 'you'. It is a book that asks profound and serious questions while also being musical, erotic, and deeply pleasurable. Being in the company of Rebecca May Johnson's voice -- companionable, intimate, questioning -- was a sheer delight. I didn't want it to end." — Katherine Angel “The most compelling book about cooking I’ve read this year, perhaps ever. Rebecca is a writer of extraordinary intelligence and wit, and I would push this book with feverish enthusiasm into the hands of anyone who spends time in the kitchen.” — Jackson Boxer’s Christmas gift guide, Evening Standard “Brave, funny, thought-provoking, heart-warming, and like nothing else you will have ever read.” — The best food books for Christmas, Club Oenologique “Cooking is thinking is the takeaway argument of Small Fires, and I can’t tell you how good it felt to read those three words in succession without some kind of qualification.” — Chantal Braganza, Hazlitt “The creative, bracing essays of Rebecca May Johnson’s Small Fires redefine the act of cooking and elevate the value of domestic labor... with a combination of intellectual rigor and playfulness, they analyze the emotions, difficulty, and importance involved in offering food to others.” — Foreword Reviews “In Small Fires, Johnson gives the [recipe] text the epic it deserves, looking at it every which way but prioritizing the living, breathing, hungry eye of the home cook” — N+1 Magazine “A welcoming, challenging, original meditation on recipes and their use.” — Los Angeles Review of Books “Keenly aware of the assumptions that have informed so much writing about food, Johnson seeks to restore cooking to its rightful place as a form of knowledge—one through which pleasure, desire, and resistance can be expressed.” — The New Republic“Johnson peels back the layers, looking at what food, appetite and pleasure mean in a bold and imaginative way.” — Glamour (UK)“Rich in pleasure and revelation.” — Guardian, Paperbacks of the Month“Small Fires put me back in the kitchen. Not just physically, but spiritually. I'm back in my kitchen. I'm making messes. My cookbook pages are splattered with little gluttonies. Food is by no means too good for words, and Johnson's are too perfect a pairing. Read this book or else.” — Stacy Wayne D.Table of ContentsPrologue in the Kitchen Apron Strings Semiotics of the Kitchen Cooking is a Method The Kitchen is a Weaving Room Hot Red Epic Tracing The Sauce Text Unlovely Translations Refusing the Recipe Consider the Sausage! Again and Again, There is That You Every Day a New Dawn, a New Dish

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Book SynopsisThis is the story of a woman who was not a royal, not rich, not famous; someone who simply worked hard and enjoyed her life. But while Georgina Landemare saw herself as ordinary, her accomplishments were anything but. Georgina started her career as a nursemaid and ended it cooking for one of the best-known figures in British history: Winston Churchill. To him, food was central, not only as a pleasure but as a diplomatic tool at a time when the world was embroiled in war. With this eager eater and his skilled cook, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York, Annie Gray shows how life in service - and food - changed during the huge upheavals of the twentieth century.Trade ReviewDeliciously entertaining * Daily Mail *Engaging ... appeals to three national obsessions: the preparation and presentation of food; the lost world of great households, above and below stairs; and the private life of a national hero, Churchill * The Times *Gray is an inventive researcher ... she likes to get close up to the everyday past * Spectator *The queen of food historians -- Lucy WorsleyAnnie Gray is a brilliant writer and scholar who brings a glorious combination of enthusiasm and greed to every subject she tackles. In the field of food history she leads the pack -- Jay RaynerPopular history at its very best * Daily Mail *Victory in the Kitchen ... recreates a corner of early 20th-century domestic life * Spectator *Gray writes with great authority, verve and confidence * The Times *

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Book SynopsisTHE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the André Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.Trade ReviewA delightful and informative romp through centuries of British cheesemaking ... it would make a fine Christmas present, along with a wedge of Sparkenhoe red leicester' * Guardian *Palmer writes with pace and passion, and his encounters with modern-day practitioners fizz with infectious delight ... Full of flavour * Sunday Times *Part history, part travelogue and part tasting menu ... an utter delight, rousing, infectiously impassioned and inspiring * Stephanie Sy-Quia, The Spectator *We are taught in school that history is about kings and queens and posh people sitting on horses, but Ned Palmer teaches us that in fact, correctly understood, history is mainly about cheese. I hugely enjoyed his engaging, learned, funny, surprising book. Palmer wears his extraordinary range of knowledge lightly, but he is serious too. His book is history from below, from the perspective of daily life; it talks about the food and the life and the needs of unfamous people. A Cheesemonger's History of the British Isles is the best kind of social history, the kind you can eatA beautifully textured tour around the cheeseboard.A fabulous, fascinating Cheese Odyssey.Following the history of cheese from its neolithic beginnings right up to the modern day, Ned takes you on an entrancing journey through cheese and British history itself, meeting dozens of dedicated cheesemaker's along the way. Ned Palmer is a erudite, charming guide to all things cheese - and his book will make you want to eat nothing but cheese all day long.As an author of historical fiction, I was impressed by Ned's command of history but also delighted by his light, fluid and professional writing style - which was, in turn, funny, fascinating, and sometimes even profound. From Medieval monastic cheese-making to the horrors of the Milk Marketing Board, Ned charts a gripping and often mouth-watering course through the culture behind bacterial cultures. He has the true food-writer's gift of inspiring wild cravings in the reader. Reading late into the night, I constantly had to fight the urge to raid the cheese box in the fridge. Not always successfully. This book is a triumphant paean to the fine art of cheese-making, past and present, and a must-buy for anyone who appreciates good food - and good history. A truly cheese-mongous achievement!Palmer's writing is loquacious; it is as if he has leant across the counter to regale you with tales of when he was a 'younger monger'. His history is an utter delight, rousing, infectiously impassioned and inspiring of pride * Spectator *Palmer is both a cheesemonger and a cheese historian - encyclopedic, forensic and geekily obsessed with the stuff. He writes in a jolly patter: warm, wry and deliciously digressive. * Financial Times *Ripe with fascinating facts and anecdotes * Sunday Telegraph *The book is a treasure trove of amusing asides and anecdotes, such as the one about the 17th-century Welsh justice of the peace who assessed a defendant's guilt by his ability to swallow "enchanted" cheese. * The Times *One of the best cookery books to get you through lockdown... fab -- The Scotsman

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Book Synopsis''I cannot recommend this book enough'' Dr Rupy Aujla''Your diet affects your body but it also affects your brain.Brain Food uses cutting-edge research to highlight the connection between nutrition and our brain''s health, busting through pseudoscience and demonstrating how we can all change our diet most effectively. Based partly on her own discoveries, and using emerging science, for example on the connection between the brain and the gut, Dr Lisa Mosconi, an expert in both neuroscience and nutrition, reveals the foods and drinks that can prevent dementia, stress, cognitive decline and memory loss - no matter how old we are.Innovative and timely, and with accompanying brain-boosting recipes and lists of what to eat and what to avoid, Brain Food provides the ultimate plan for maximizing our brain power.Reveals the foods that will keep your brain in tip-top shape AND prevent dementia''Daily Mail''A criTrade ReviewBrain Food is a critically important book. Food is medicine or it is poison. The brain uses 20-30% of the calories you consume. If you want to keep and save your brain you have to get your food right. Brain Food will help you do just that in a delicious, easy way. -- Daniel G. Amen, MD, Founder, Amen Clinics and author of Memory RescueIf we knew what our brains looked like, we'd take better care of them. Often surprising, always accessible, this fascinating book not only reveals the science behind neuro-nutrition, it shows us what we could be eating for maximum brain power. -- Sara Gottfried MD, New York Times bestselling author of Younger, The Hormone Reset Diet, and The Hormone CureThis is one of the most exciting reads on brain health that I have ever come across. As well as the fascinating and relatable science, Dr Mosconi has expertly complemented the wealth information with delicious recipes influenced by her work and emerging research into gut health. A doctor after my own heart! I cannot recommend this book enough and it gives yet further evidence about the true power of nutrition on our health. -- Rupy Aujla, author of The Doctor’s KitchenNatural food, rooted in the Mediterranean style and gut-friendly, is the miracle pill we have the opportunity to ingest 3 x a day for a healthy brain and body. Dr Lisa Mosconi explains the science and how to reap the benefits of foods in all their complexities and synergies eaten with pleasure at each meal. -- Jeannette Hyde, Author of The Gut MakeoverCan a Mediterranean diet help avert Alzheimer's? Mosconi's persuasive account of the surprising connection between food and brain health sparkles with well-researched nutritional evidence. Brain Food offers culinary wisdom and reasons for hope in equal measure. -- Richard Wrangham, PhD, Ruth B. Moore Professor of Biological Anthropology at Harvard University and author of Catching FireOver the years, I have learned so much from the work of Dr. Mosconi, whose accomplished credentials spanning both neuroscience and nutrition are wholly unique. This book represents the first time her studies on the interaction between food and long-term cognitive function reach a general audience. Dr. Mosconi always makes the point that we would eat differently and treat our brains better if only we could see what we are doing to them. From the lab to the kitchen, this is extremely valuable and urgent advice, complete with recommendations that any one of us can take. -- Dr. Richard S. Isaacson, MD, author of The Alzheimer's Prevention and Treatment Diet, and Alzheimer's Treatment Alzheimer's Prevention: A Patient & Family GuideScientists know that diet plays a huge role in brain health - and now Brain Food distils this research into a practical guide. Dr. Mosconi provides accessible advice and lots of options for fuelling your brain and ageing well. This is an empowering resource for anyone who wants to take their brain health into their own hands (and spoons, and forks). -- Kelly McGonigal, PhD, author of The Willpower Instinct and The Upside of Stress

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Book SynopsisA celebratory feast of all things food, Moreish chews the fat with a range of foodie insiders to unpick the codes of consumption.

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Book SynopsisHow a small handful of giant transnational corporations has come to dominate the farm inputs sector, why it matters, and what can be done about it.Every year, hundreds of billions of dollars? worth of farm machinery, fertilizer, seeds, and pesticides are sold to farmers around the world. Although agricultural inputs are a huge sector of the global economy, the lion?s share of that market is controlled by a relatively small number of very large transnational corporations. The high degree of concentration among these agribusiness titans is striking, considering that just a few hundred years ago agricultural inputs were not even marketed goods. In Titans of Industrial Agriculture, Jennifer Clapp explains how we got from there to here, outlining the forces that enabled this extreme concentration of power and the entrenchment of industrial agriculture.Clapp reveals that the firms that rose to the top of these sectors benefited from distinct market, technology, and policy advantages dating back a century or more that enabled them to expand their businesses through mergers and acquisitions that made them even bigger and more powerful. These dynamics matter because the firms at the top have long shaped industrial farming practices that, in turn, have generated enormous social, ecological, and health impacts on the planet and the future of food systems. Beyond analyzing how these problems have arisen and manifested, the book examines recent efforts to address corporate power and dominance in food systems and assesses the prospects for change.Among the first works to examine deep roots of corporate power in agriculture, Titans of Industrial Agriculture helps illuminate just how corporate actors have encouraged the ?lock-in? of industrial agriculture, despite all its known social and ecological costs.

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Book SynopsisBourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.Trade ReviewFascinating * Prue Leith *A jam-packed book about our favourite teatime nibble * Daily Mail *An incredible journey * Daily Express *Fascinating... Collingham has pulled it off again * Spectator *[A] fascinating book... Collingham is a wonderful researcher, combining academic rigour with an eye for the captivating details that make the world more interesting -- Rachel Duffett * BBC History *

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Book SynopsisThe story of street food in London, from medieval city to global metropolis - and of the women, men, boys, and girls who provided the capital with this vital service.Trade Reviewa tasty tour of how we used to eat... richly researched * Bee Wilson, The Sunday Times *an immensely vivid portrayal of a forgotten London, and a tribute to the hard lives and admirable independence and resilience of Londoners past. * Christopher Hart, Daily Mail *Accessible and enjoyable... makes for vibrant, engaging reading. It is a world reconstructed with real humanity and warmth For anyone interested in the economics of food or the capitals history, this is a fascinating book. * Olivia Potts, The Spectator *Highly enjoyable, well researched and full of details, Street Food is a must read for anyone with a hunger for Londons culinary history. * CM, All About History *engaging...a comprehensive narrative, debunking stereotypes and detailing everything from the tools of the hawkers' trade... to the famous cries of the street. * Charles Wright, OnLondon *a lively and engrossing book, full of fascinating historical facts and illustrations. * , Shiny New Books *Street Food: Hawkers and the History of London places street trading and markets in the context of a changing city with a diverse population that adapted frequently...it will be enjoyed by anyone who wants to learn more about London's history, its neighbourhoods and the role that markets and street food played both in the past and present. * Diane Cunningham, London Society *Street Food traces the history of London's street traders starting from the sixteenth century and bringing things bang up to date with the impact of the Covid-19 lockdowns. It takes us through the people involved, the food, the 'cries' which evolved into terms still in use and the challenges facing traders from housing to traffic, broken pavements, and their reputation...it will be enjoyed by anyone who wants to learn more about London's history, its neighbourhoods and the role that markets and street food played both in the past and present. * Diane Cunningham, London Society *Beautifully written and underpinned by impressive scholarship, Street Food exemplifies a new and distinctive style of history writing...This volume represents both an exemplar of what can be achieved, and a challenge to others. * Tim Hitchcock, London Journal *An entertaining, deeply researched history of hawking * John Gallagher, London Review of Books *Taverner excels at transporting us to the world he explores... this highly accomplished first book should be on the reading lists not only of historians of work, of food and drink and of London, but of any historian interested in processes of change and continuity in English society over the past 400 years. * Mark Hailwood, Urban History *Table of ContentsAcknowledgements List of illustrations Note to the reader Introduction: Hawkers and the history of London Part 1: People Fishwives and costermongers All sorts of Londoners The status of street sellers Hawkers at home Part 2: Workers Gutter merchants Aristocracy of the kerb The costermonger class Part 3: Street food Garden city Perishing commodities As regular as the weather permits Moveable feasts The metropolitan diet Part 4: Markets Liberty of the markets In defence of hawkers Friends of the poor Part 5: Retailers About the streets Keeping score Carnivals of shopping Part 6: Tools Shops on their heads Barrow wheelers The coster's companion Part 7: Traffic Broken pavements Around the clock Crossing the road Part 8: Nuisances The costermongers' charter Infamous wretches Preventing free passage Part 9: Voices Tortures of the ear The crying art Declaring the seasons The end of the cries? Epilogue: The return of street food Curating street food Hawkers past and present Notes Appendix: Identifying street sellers, 1600-1825 Index

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Book SynopsisBREAK YOUR ADDICTION TO SUGAR IN 2020 ___________David Gillespie was 6 stone overweight, lethargic and desperate to lose weight fast, but he''d failed every diet out there. Until he cut out sugar. Then he immediately started to lose weight - and kept it off. Now slim and with new reserves of energy, David set out to investigate the connection between sugar, our soaring obesity rates and some of the more worrying diseases of the twenty-first century. He discovered that it''s not our fault we''re fat: - Sugar was once such a rare resource that we haven''t developed an off-switch, and we can keep eating sugar without feeling full.- In the space of 150 years, we have gone from eating no added sugar to more than 2 pounds a week.- Eating that much sugar, you would need to run 4.5 miles every day of your life to not put on weight.- Food manufacturers exploit our sugar addiction by lacing it thro

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Book SynopsisA REISSUE OF THE 2018 COOKBOOK''Jane knows what we want: dishes that are easy, great to look at and eat, and made with ingredients you can find'' Prue LeithThe Get-Ahead Cook is packed full of easy, uncomplicated and foolproof recipes to take the stress out of cooking. Divided into six chapters: `Starters & Small Plates'', `Brunching & Lunching'', `Easy Suppers & Comforting Food'', `Feasts for Friends'', `Salads & Sides'' and `Sweet Things'', these dishes are all contemporary and beautifully presented, yet deceptively simple. Importantly for the home cook, they all have get-ahead elements to spread and lighten the load, making them invaluable for everyday cooking and especially for entertaining. Jane''s tried-and-tested hints and tips throughout the book offer a confidence-boosting guiding hand to home cooks of all levels.Trade ReviewJane knows what we want: dishes that are easy, great to look at and eat, and made with ingredients you can find. * Prue Leith *Jane's recipes are just the sort of unfussy dishes you feel like cooking and eating again and again. * Xanthe Clay, Telegraph columnist *Jane Lovett is one of my very favourite cookery writers. She has great taste and is a hugely talented cook. * Charlotte Pike, Chair of the Guild of Food Writers *Easy family cooking at its absolute best . . . Ten stars. * India Knight on Just One Pan *Simple but delicious . . . sumptuous enough to feed a crowd. * Daily Mail on Just One Pan *

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Book SynopsisThis informative pocketbook of essential foraging tips and tricks will help any aspiring forager on their journey to becoming a food-gathering fiendIn recent years, foraging has become a popular pastime. As an antidote to the stresses of modern life, more and more people are flocking to forests, fields and hedgerows in pursuit of all the benefits it brings.But if you are new to foraging or haven''t done it for a while, sometimes it''s tricky to know where to go and what to pick. Not to mention the dos and don''ts of foraging safely and responsibly that can leave even the most adept forager confused.So, whether you''re a complete beginner or wanting to brush up on your existing skills, and no matter where you live, this resourceful little book will help you:- Learn the essentials of foraging, including the dos and don''ts, equipment you need and where you can do it- Discover what you can and can''t forage and how to identify it- Use your foraged foods to make delicious dishes and drinksThe Little Book of Foraging is the ideal companion for anyone starting out in the world of foraging, and will show you how to gather food safely, responsibly and joyfully.

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