{"title":"Cultural studies: food and society Books","description":"","products":[{"product_id":"food-of-the-cods-9780008628888","title":"Food of the Cods","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eShortlisted for Debut Food Book of the Year at the Fortnum and Mason Food and Drink Awards 2024Guild of Food Writers 2024 Finalist, Food Book of the YearA lyrical, amiable and educational celebration of what may be our greatest achievement: the chippy.' Stuart MaconieStep inside and unwrap this deliciously entertaining look at Britain's national dish.There is a corner of every town and city in Britain where the air is tangy with vinegar and the scent of frying. Following the irresistible lure, Daniel Gray ponders the magic of chippies and the delights they have sprinkled among us for the last 150 years as he investigates the social  and sociable  history of fish and chips.Travelling to chippies from Dundee to Devon via South Shields, Oldham, Bradford, Bethnal Green, the Rhondda Valley and more  Daniel Gray explores our fish-and-chip nation to show how chippies have helped emancipate women, promote equality for immigrants and shape local and national identity.Whether you were raised eat\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e‘This is a lyrical, amiable and educational celebration of what, alongside The Beatles, Shakespeare and the NHS, may be our greatest achievement: the “chippy”. 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It is beautifully produced, designed and illustrated. -- John Carey * The Sunday Times *\u003cbr\u003ePraise for A Natural History of the Hedgerow:  A beautifully presented field guide. -- Robbie Millen * The Times *\u003cbr\u003eThis illustrated survey is historically detailed, enriched by the author's deep knowledge of British landscapes and natural history. * Guardian *\u003cbr\u003eA 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 *\u003cbr\u003eUnder 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 *\u003cbr\u003eJohn Wright is an authoritative and often funny guide ... by the end he makes finding one's dinner from the earth sound immensely appealing.' * Guardian *\u003cbr\u003eA 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 Awards\u003cbr\u003eThis 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 *","brand":"Profile Books Ltd","offers":[{"title":"Default Title","offer_id":47851325751639,"sku":"9781781256220","price":12.34,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781781256220.jpg?v=1710634745"},{"product_id":"the-getahead-cook-9781472292049","title":"The GetAhead Cook","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eA REISSUE OF THE 2018 COOKBOOK\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''Jane knows what we want: dishes that are easy, great to look at and eat, and made with ingredients you can find'' Prue Leith\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThe Get-Ahead Cook\u003c\/i\u003e is packed full of easy, uncomplicated and foolproof recipes to take the stress out of cooking. 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Ten stars.\u003cb\u003e \u003c\/b\u003e * India Knight on Just One Pan *\u003cbr\u003e\u003cp\u003eSimple but delicious . . . sumptuous enough to feed a crowd.\u003c\/p\u003e * Daily Mail on Just One Pan *","brand":"Headline Publishing Group","offers":[{"title":"Default Title","offer_id":47851766284631,"sku":"9781472292049","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781472292049.jpg?v=1710644282"},{"product_id":"the-rice-book-9781526621634","title":"The Rice Book","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eOne of the \u003ci\u003eGuardian\u003c\/i\u003e's best food books of 2023 Winner of the André Simon Award\u003c\/b\u003e \u003cb\u003eOne of \u003ci\u003eOFM\u003c\/i\u003e’s 50 Best Cookbooks of All Time\u003c\/b\u003e  \u003ci\u003eThe Rice Book \u003c\/i\u003ebecame an instant classic when it was published thirty years ago, and to this day remains the definitive book on the subject.   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In a gorgeous new livery, with a new foreword by Bee Wilson and an updated introduction on the nutrition, history and culture surrounding rice, more than 160 delicious, foolproof recipes (20 of them new) and beautiful illustrations and food photography throughout, this is an essential book for every kitchen and every cook.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e‘Owen’s book demystifies rice, and how to cook it, in a host of delicious recipes’\u003c\/b\u003e * BBC Good Food magazine *\u003cbr\u003e\u003ci\u003eThe Rice Book\u003c\/i\u003e, first published 30 years ago and reissued with a new foreword, is her masterpiece -- Rachel Roddy * Guardian *","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":47851934941527,"sku":"9781526621634","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781526621634.jpg?v=1710649359"},{"product_id":"of-cabbages-and-kimchi-9780241455005","title":"Of Cabbages and Kimchi","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eSHORTLISTED FOR THE ANDRE SIMON FOOD BOOK AWARD\u003cbr\u003eSHORTLISTED FOR THE FORTNUM AND MASON FOOD BOOK AWARD\u003cbr\u003eSHORTLISTED FOR THE GUILD OF FOOD WRITERS FOOD BOOK AWARD\u003cbr\u003e\u003cbr\u003eA playful and accessible guide to fermenting at home\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJames Read is on a mission to smuggle bacteria into our kitchens. In \u003ci\u003eOf Cabbages \u0026amp; Kimchi\u003c\/i\u003e, 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.\u003cbr\u003e\u003cbr\u003eFrom the fiery funk of \u003ci\u003ekimchi\u003c\/i\u003e to the velvet tang of \u003ci\u003ekefir\u003c\/i\u003e, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. 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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 \u003ci\u003eOf Cabbages \u0026amp; Kimchi\u003c\/i\u003e 5 out of 5 crockpots -- David Zilber, co-author of THE NOMA GUIDE TO FERMENTATION\u003cbr\u003eA 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 SICHUAN\u003cbr\u003eDelightfully 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 *\u003cbr\u003eTells you simply, clearly and charmingly how to make everything from yoghurt to vinegar to soy sauce to sauerkraut and, of course, kimchi. \u003ci\u003eOf Cabbages and Kimchi \u003c\/i\u003eis an an utter, utter joy and I cannot recommend it enough. It's brilliant! -- Max Halley\u003cbr\u003eFrom the first fizzing kimchi burp in the opening paragraph I knew I was in for a gripping and fascinating read. \u003ci\u003eOf Cabbages \u0026amp; Kimchi\u003c\/i\u003e 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 \u0026amp; SAMBAL\u003cbr\u003eA 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 *\u003cbr\u003eWhat 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. 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A genuine masterwork. Read this book. It will change you'' \u003ci\u003eTime Out\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eEating Animals\u003c\/i\u003e is the most original and urgent book on the subject of food written this century. It will change the way you think, and change the way you eat. 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One of the finest books ever written on the subject of eating animals -- The Times Literary Supplement\u003c\/b\u003e\u003c\/p\u003e","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48732400157015,"sku":"9780141031934","price":9.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780141031934.jpg?v=1719996715"},{"product_id":"consider-the-fork-9780141049083","title":"Consider the Fork","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eBee Wilson is the food writer and historian who writes as the ''Kitchen Thinker'' in the \u003ci\u003eSunday Telegraph\u003c\/i\u003e, and is the author of \u003ci\u003eSwindled!\u003c\/i\u003e. Her charming and original new book, \u003ci\u003eConsider the Fork\u003c\/i\u003e, explores how the implements we use in the kitchen have shaped the way we cook and live. \u003cbr\u003e\u003cbr\u003eThis is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, \u003ci\u003eConsider the Fork \u003c\/i\u003eis the previously unsung history of our kitchens.\u003cbr\u003e\u003cbr\u003eBee Wilson writes a weekly food column, ''The Kitchen Thinker'' in \u003ci\u003eThe Sunday Telegraph, \u003c\/i\u003efor which she has three times been named the Guild of Food Writers Food Journalist of the Year. 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Witty, scholarly, utterly absorbing and fired by infectious curiosity -- Lucy Lethbridge * Observer *\u003cbr\u003e[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery * ELLE magazine *\u003cbr\u003eA graceful study -- Steven Poole * Guardian *\u003c\/p\u003e","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48732414542167,"sku":"9780141049083","price":10.44,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780141049083.jpg?v=1719996779"},{"product_id":"the-missing-ingredient-9780141982816","title":"The Missing Ingredient","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e''Brilliant and original ... From slow feasts to fast food, Linford  shows that, no matter what we are cooking, time is of the essence'' - Bee  Wilson, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSunday Times\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\u003cb\u003e\u003ci\u003e\u003cbr\u003eThe Missing Ingredient\u003c\/i\u003e  is about what makes good food, and the first book to consider the  intrinsic yet often forgotten role of time in creating the flavours and  textures we love.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWritten through a series of encounters with  ingredients, producers, cooks, shopkeepers and chefs, exploring  everything from the brief period in which sugar caramelises, or the days  required in the crucial process of fermentation, to the months of slow  ripening and close attention that make a great cheddar, or the years  needed for certain wines to reach their peak, Jenny Linford shows how,  time and again, time itself is the invisible ingredient. From the  patience and dedication of many food producers in fields and storehouses  around the world to the rapid reactions required of any home cook at  the hob, this book allows us to better understand our culinary lives.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eBrilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' -- Bee Wilson * Sunday Times *\u003cbr\u003eA compelling book...Time is the unacknowledged genie of the kitchen. \u003ci\u003eThe Missing Ingredient\u003c\/i\u003e considers the meanings that go beyond quantitative measures -- Darra Goldstein * TLS *\u003cbr\u003eThoughtful, lively  and original.  No one has approached food in regard to time before -- Jill Norman, Food and Wine Writer\u003cbr\u003eInteresting...clever...revelatory -- Rachel Cooke * Guardian *\u003cbr\u003eThoughtful and engaging * Waitrose Weekend *\u003cbr\u003eBeautifully written and highly original. Jenny Linford scrutinises time-honoured food production methods and cookery techniques through the often ignored lens of time. A gently informative, almost lyrical volume for our impatient times -- Joanna Blythman, author of Shopped: The Shocking Power Of British Supermarkets\u003cbr\u003eJenny Linford has created something quite remarkable: a treatise on the single most vital and most overlooked element of food and cooking that's as page-turning as a thriller. It's hard to believe nobody has tackled the concept of 'time' before, and Jenny has done it more than justice. A glorious, essential addition to every food lover's book shelves. -- Marina O’Loughlin, restaurant critic","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48732502032727,"sku":"9780141982816","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780141982816.jpg?v=1719997163"},{"product_id":"pie-fidelity-9780141986739","title":"Pie Fidelity","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e''Funny, informative, a love poem to all that''s great in British cooking  ... from the humble cheese sandwich, through fish and chips and curry,  to the ubiquitous Sunday roast ... Part Nigel Slater, part Bill Bryson,  and wholly delicious'' Michael Simkins, \u003ci\u003eMail on Sunday\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA journey through British food, from the acclaimed author of \u003ci\u003eThe Apple Orchard\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn Britain, we have always had an awkward relationship with food. We''ve  been told for so long that we are terrible cooks and yet when someone  with a clipboard asks us what the best things are about being British,  our traditional food and drink are more important than the monarchy and  at least as significant as our landscape and national monuments in  defining a collective notion of who we are. \u003cbr\u003e\u003cbr\u003eTaking nine  archetypically British dishes - Pie and Peas, A Cheese Sandwich, Fish  and Chips, Spag Bol, Devonshire Cream Tea, Curry, The Full English, The  Sunday Roast and a Crumble with Cu\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThe book examines a series of traditional British meals with Hornby's geeky obsessiveness and Orwell's incisive class observation ... His prose is engaging, his storytelling effortless ... Brown writes beautifully and fondly of every dish in a way that will have you desperate to taste it again at the end of each chapter.  This historical information he weaves around the food is plentiful, accurate and worn lightly, and his observations are fresh and provocative. * Financial Times *\u003cbr\u003ePart Nigel Slater, part Bill Bryson, and wholly delicious...Funny, informative and written with passion, \u003ci\u003ePie Fidelity\u003c\/i\u003e is a love poem to all that's great in British cooking. * Mail on Sunday *\u003cbr\u003eA heart-felt book that makes an important point without false pride or sentimentality. When it comes to food, we're better than we think. * The Times *\u003cbr\u003eGenuinely revealing...Brown evokes the emotionalism of eating * Guardian *\u003cbr\u003eAs much as his book is a reflection of his experiences, reading it inevitably leads the reader to examine their own past, and how food defines who we are, or used to be * Waitrose Weekend Magazine *\u003cbr\u003eBrown is a natural raconteur... this memoir mixed with a \"defence of British food\" sees him at his funniest and most insightful. 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Rob Penn celebrates what we can do to reverse this culinary serfdom -- Tim Lang * author of Feeding Britain *\u003c\/b\u003e\u003c\/p\u003e","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48732509733207,"sku":"9780141988559","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780141988559.jpg?v=1719997198"},{"product_id":"coffeeland-9780141991900","title":"Coffeeland","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e*Winner of the 2022 Cherasco International Prize*\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e''Thoroughly engrossing'' Michael Pollan, \u003ci\u003eThe Atlantic\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''Wonderful, energising'' Kathryn Hughes, \u003ci\u003eThe Guardian\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCoffee is one of the most valuable commodities in the history of the global economy and the world''s most popular drug. 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Adapting the innovations of the industrial revolution to plantation agriculture, Hill helped to turn El Salvador into perhaps the most intensive monoculture in modern history, a place of extraordinary productivity, inequality and violence.\u003cbr\u003e\u003cbr\u003eThe book follows coffee from the Hill family plantations into the United States, through the San Francisco roasting plants into supermarkets, kitchens and work places, and finally into today''s omnipresent cafés. Sedgewick reveals the unexpected consequences of the rise of coffee, which reshaped large areas of the tropics, transformed understandings of energy, and ultimately made us dependent on a drug served in a cup.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''Gripping'' \u003ci\u003eThe Spectator\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e''An eye-opening, stimulating brew'' \u003ci\u003eThe Economist\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eWonderful, energising ... \u003ci\u003eCoffeeland\u003c\/i\u003e is a data-rich piece of original research that shows in compelling detail how coffee capitalism has delivered both profit and pain, comfort and terror to different people at different times over the past 200 years ... Sedgwick's great achievement is to clothe macroeconomics in warm, breathing flesh. -- Kathryn Hughes * The Guardian *\u003cbr\u003eThoroughly engrossing ... his literary gifts and prodigious research make for a deeply satisfying reading experience studded with narrative surprise. Sedgewick has a knack for the sparkling digression and arresting jump cut, hopping back and forth between El Salvador and the wider world. -- Michael Pollan * The Atlantic *\u003cbr\u003eBoth a curio-shop of forgotten snippets of history and quirky facts - who knew mocha was so called because it was shipped out of a Yemeni port of the same name? - as well as a theory of the modern world ... there is much here to entertain, educate and - dare one say it of a book about coffee - stimulate. -- David Pilling * Financial Times *\u003cbr\u003eSedgewick's gripping book exposes the dark heart of what goes into making a ubiquitous commodity, cherished every morning, enshrined in the workplace and appreciated after a meal. It provides a devastating answer to the question: 'What does it mean to be connected to faraway people and places through everyday things?' -- Colin Greenwood * The Spectator *\u003cbr\u003eAn erudite and engrossing socioeconomic history ... With a forensic grasp of detail, Sedgewick charts the rise of mass-marketing and modern retail strategies through the story of the humble coffee bean ... Yet \u003ci\u003eCoffeeland\u003c\/i\u003e's poignant message runs wider still. Ultimately, the story of coffee, today's 'unrivaled work drug', is also the story of globalisation. -- Oliver Balch * Literary Review *\u003cbr\u003eMany fascinating details... Mr Sedgewick's book is a parable of how a commodity can link producers, consumers, markets and politics in unexpected ways. Like the drink it describes, it is an eye-opening, stimulating brew. * The Economist *\u003cbr\u003e[A] beautifully written, engaging and sprawling portrait of how coffee made modern El Salvador, while it also helped to remake consumer habits worldwide. * New York Times *\u003cbr\u003eIt's a rich and complex story and the book is full of glances at the history of the times ... This is a staggeringly well-researched piece of work. -- Roger Alton * Daily Mail *\u003cbr\u003eImpressive ... People and food as much as coffee itself are the focus of Sedgewick's concern and the nexus of some of the most surprising connections in \u003ci\u003eCoffeeland \u003c\/i\u003e... A powerful indictment of labour relations in El Salvador and capitalism in general. -- Judith Hawley * Times Literary Supplement *\u003cbr\u003eEpic, illuminating ... \u003ci\u003eCoffeeland\u003c\/i\u003e functions not just as the story of one country's relationship to coffee, but as a pocket history of globalisation itself ... It is a story very worth telling - and one that reaches out far beyond so-called \"Coffeeland\" itself. -- Tim Smith-Laing * Daily Telegraph *\u003cbr\u003eInformed and entertaining ... \u003ci\u003eCoffeeland\u003c\/i\u003e is thoroughly researched and Sedgewick is a stylish writer. -- Ed Cumming * i newspaper *\u003cbr\u003eExtremely wide-ranging and well researched, Sedgewick's story reaches out into American political history ... The originality and ambition of Sedgewick's work is that he insistently sees the dynamic between producer and consumer-Central American peasant and North American proletarian-not merely as one of exploited and exploiter but as a manufactured co-dependence between two groups both exploited by capitalism. -- Adam Gopnik * New Yorker *\u003cbr\u003eMeticulously researched, vivid in its scene-setting, fine-toothed in its sociopolitical analysis . . . \u003ci\u003eCoffeeland \u003c\/i\u003elays bare the history and reality behind that cup of joe you're drinking. -- Michael Upchurch * Boston Globe *\u003cbr\u003eHow did a cup of coffee become the everyday addiction of millions? In this impressively wide-ranging, personality-filled history, Augustine Sedgewick untangles the routes that carried coffee from the slopes of El Salvador's volcanoes ... To enter \u003ci\u003eCoffeeland \u003c\/i\u003eis to visit a realm of ruthless entrepreneurs, hard-working laborers, laboratory chemists, and guerrilla fighters. -- Maya Jasanoff, author of THE DAWN WATCH\u003cbr\u003eCapitalism has remade the global countryside in radical ways. \u003ci\u003eCoffeeland\u003c\/i\u003e brilliantly chronicles this most consequential revolution by telling the global history of one family. After reading Augustine Sedgewick's fast-paced book you will never be able to think about your morning coffee in quite the same way. -- Sven Beckert, author of EMPIRE OF COTTON\u003cbr\u003e\u003ci\u003eCoffeeland \u003c\/i\u003ewill set a new standard ... an innovative study of work, of the work involved to produce a drink needed by workers to keep working. Sedgewick treats coffee not so much as a material commodity but rather more like intangible energy ... provocative and convincing. -- Greg Grandin, author of THE END OF THE MYTH","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48732513763671,"sku":"9780141991900","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780141991900.jpg?v=1719997215"},{"product_id":"regenesis-9780141992990","title":"Regenesis","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eThe \u003ci\u003eSunday Times \u003c\/i\u003ebestseller \u003cbr\u003e*Shortlisted for the Wainwright Prize*\u003cbr\u003e\u003c\/b\u003e\u003cb\u003eA \u003ci\u003eNew Statesman \u003c\/i\u003eand \u003ci\u003eSpectator \u003c\/i\u003eBook of the Year\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''This book calls for nothing less than a revolution in the future of food'' Kate Raworth\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFrom the bestselling author of \u003ci\u003eFeral\u003c\/i\u003e, a breathtaking first glimpse of a new future for food and for humanity\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eFarming is the world''s greatest cause of environmental destruction - and the one we are least prepared to talk about. We criticise urban sprawl, but farming sprawls across thirty times as much land. We have ploughed, fenced and grazed great tracts of the planet, felling forests, killing wildlife, and poisoning rivers and oceans to feed ourselves. Yet millions still go hungry.\u003cbr\u003e\u003cbr\u003eNow the food system itself is beginning to falter. But, as George Monbiot shows us in this brilliant, bracingly original new book, we can resolve the biggest of our dilemmas and feed the world without devouring the planet.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eRegenesis\u003c\/i\u003e is a breathtaking vision of a new future for food and for humanity. Drawing on astonishing advances in soil ecology, Monbiot reveals how our changing understanding of the world beneath our feet could allow us to grow more food with less farming. He meets the people who are unlocking these methods, from the fruit and vegetable grower revolutionising our understanding of fertility; through breeders of perennial grains, liberating the land from ploughs and poisons; to the scientists pioneering new ways to grow protein and fat. Together, they show how the tiniest life forms could help us make peace with the planet, restore its living systems, and replace the age of extinction with an age of regenesis.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eThis book calls for nothing less than a revolution in the future of food - one that will literally transform the face of the Earth, to make food affordable for all while restoring the living world. Such a vision sounds near impossible, but Monbiot reveals the food pioneers whose extraordinary innovations could bring it within reach. Never shying from controversy, \u003ci\u003eRegenesis\u003c\/i\u003e weaves the poetry of soil into the politics of farming to shake the ground on which we all grow. This is Monbiot's masterpiece: an urgent and exhilarating journey into remaking what and how we eat\u003c\/b\u003e -- Kate Raworth\u003cbr\u003e\u003cb\u003e\u003ci\u003eRegenesis\u003c\/i\u003e speaks to us like a poem that begins with a phantasmagoria of that which lies under the soil, offers a magnificent political economy of global food production and concludes with a hopeful vision of a techno-ethical equilibrium between Humanity and Nature. It must be read\u003c\/b\u003e -- Yanis Varoufakis\u003cbr\u003e\u003cb\u003ePeople from all walks of life should read this remarkable book. It is in my view one of the two or three most important books to appear this century\u003c\/b\u003e -- Prof. Sir David King, former Chief Scientific Advisor to the UK Government\u003cbr\u003e\u003cb\u003eAs we begin to rethink our relationship with Nature, the unstinting work of George Monbiot becomes ever more valuable. Monbiot has been at the cutting edge of the discussion for decades, and his extraordinary book covers this complex, evolving subject with depth and breadth, sincerity and humour. I never cease to be surprised by the unexpected perspectives he brings to bear, leading me through problems I never envisaged and solutions I never imagined. We are left with the hope that the solutions might triumph, that we might make it through\u003c\/b\u003e -- Brian Eno\u003cbr\u003e\u003cb\u003eA book offering evidence-based hope is a rare thing in these days of climate and nature emergency - yet that's exactly what George Monbiot has written. Inspiring and compelling, \u003ci\u003eRegenesis\u003c\/i\u003e sets out a transformative vision of a new food future with the potential to both restore nature and feed the world. Monbiot's blueprint is both wildly ambitious and deeply practical, and might well be our last best hope of stopping the sixth great extinction\u003c\/b\u003e -- Caroline Lucas\u003cbr\u003e\u003cb\u003eThis remarkable book, staring curiously down at the soil beneath our feet, points us convincingly in one of the directions we must travel.  I learned something on every page\u003c\/b\u003e -- Bill McKibben\u003cbr\u003e\u003cb\u003eGeorge Monbiot clears paths towards solutions that lie dormant within us, which, if embraced, could transform our world and our societies into better places. He reaches for new ideas that might ignite the collective consciousness in a push to protect, rather than tragically destroy, the biosphere. Read George Monbiot and you will meet the cheerful courage and passion of a fellow traveller on this earth who seeks authentic hope\u003c\/b\u003e -- ANOHNI\u003cbr\u003e\u003cb\u003eFor anyone who cares about where our food comes from and its impact on the planet \u003ci\u003eRegenesis\u003c\/i\u003e is essential reading. This deeply researched book lifts the lid on our current methods of food production and all its dirty secrets: but more than that it provides a blueprint for the future. Monbiot pursues the key question: how can we have healthy food that's cheap enough for everyone to eat? His answers provide critical pathways towards a way to feed the planet\u003c\/b\u003e -- Rosie Boycott\u003cbr\u003e\u003cb\u003eForget Elon Musk's dry-as-dust retro sci-fi fantasies, George Monbiot gives us an inspiring vision of the future that is alive and kicking and grounded in the latest scientific discoveries. George Monbiot has combined his gifts as an investigator, interviewer and witty storyteller to create an exhiliarating epic! \u003c\/b\u003e -- Robert Newman\u003cbr\u003e\u003cb\u003eA fascinating and ultimately positive book ... a harmonic vision of how changing our relationship to land use, farming and the food that we eat could transform our lives\u003c\/b\u003e -- Thom Yorke\u003cbr\u003e\u003cb\u003eWonderful ... Monbiot shows that the thin layer on which all terrestrial ecosystems stand is alive with organisms as diverse, fascinating and mysterious as any found above ground. He shatters the shibboleths of farming, showing the way to a radical transformation of agricultural practices and exciting new opportunities for nourishment\u003c\/b\u003e -- David Suzuki\u003cbr\u003e\u003cb\u003e\u003ci\u003eRegenesis\u003c\/i\u003e is a world-making, world-changing book; at once visionary and rigorous and practicable. It rings and sings throughout with Monbiot's extraordinary combination of passion, generosity and justice. It is braced by his unshakeable commitment to bettering the planet for all its inhabitants, human and other-than-human. It is a thrilling work, more ambitious even than its predecessor, \u003ci\u003eFeral\u003c\/i\u003e, and it gripped me as I read. Recognising that \"the future is underground\", Monbiot shows us that the possibility for a transformed relationship with food, the living world and each other lies just beneath our feet, right under our noses\u003c\/b\u003e -- Robert Macfarlane\u003cbr\u003e\u003cb\u003eA brilliant, mesmerizing, vital book. Beneath each square meter of soil live thousands of species, and each chapter of George Monbiot's eye-opening exploration of that soil and its potential is similarly, dynamically rich-delivering a whole new way of thinking about our agriculture and our diets, our climate and our future. And much needed hope, besides\u003c\/b\u003e -- David Wallace-Wells\u003cbr\u003e\u003cb\u003eA genuinely brilliant, inspirational book ... George Monbiot embarks on a journey of discovery, realising that soil and its role in our life is bigger than everything else. Halfway through, I felt like a child who was bursting to share a secret with anyone who would listen. By the time I had finished reading, I felt as if the purest mountain stream had washed through my brain, and Monbiot had shared the most fundamentally important insight of his life\u003c\/b\u003e -- Sir Tim Smit, Founder of the Eden Project\u003cbr\u003e\u003cb\u003eYou may think you are across environmental and climate change issues, but think again. This passionate, extraordinary book opens up a compelling and vital new dimension: food and the way the world farms\u003c\/b\u003e -- Will Hutton\u003cbr\u003e\u003cb\u003eWith rigour, singular bravery and an infectious love for the living world, George Monbiot presents the \u003ci\u003eSilent Spring\u003c\/i\u003e of our time. \u003ci\u003eRegenesis\u003c\/i\u003e is an eye-watering reckoning of humanity's land and food crisis and an astonishing vision of survival and restoration. Monbiot takes us on a journey from the rhizospheres and the drilospheres through soil ecology, cultural myths, to the future of food all bound together with his own wonder-ful, beautifully-written observations. There is no topic more important for planetary survival than land and food, and there is no writer willing to dispense of bullshit, tell us the truth, and take on powerful forces and perceived wisdom like George Monbiot. A visionary, fearless, essential book\u003c\/b\u003e -- Lucy Jones\u003cbr\u003e\u003cb\u003eMonbiot rolls up his sleeves and pulls on his boots for an uncompromising session of agricultural dragon-slaying and foodie myth-busting. Unafraid to propose a new world order for farming and food production that is kinder to both people and planet, \u003ci\u003eRegenesis\u003c\/i\u003e is rigorous and restive, but also witty, original and humane. Let us hope it is read, digested and acted on by people, politicians and policy-makers the world over\u003c\/b\u003e -- Hugh Fearnley-Whittingstall\u003cbr\u003e\u003cb\u003eI am so grateful George Monbiot has applied his razor sharp intellect, bountiful curiosity and love for the land to the complex and fundamental issue of what we eat. This book offers a deep dive into the most essential question of our time - how might we feed ourselves without destroying our planet in the process? \u003c\/b\u003e -- Lily Cole\u003cbr\u003e\u003cb\u003eThis is an important book and a gripping read. It will enflame vested interests on all sides. Because Monbiot has that most aggravating of gifts - the ability lucidly to point out things that people desperately do not want to be true\u003c\/b\u003e -- Henry Dimbleby\u003cbr\u003e\u003cb\u003eHow can we ensure that everyone is fed without destroying the biosphere? \u003ci\u003eRegenesis\u003c\/i\u003e is a lively and deeply researched enquiry that confronts our dilemmas head on. There are no easy answers, but Monbiot provides a brilliant guide to asking the right questions. Transformation is urgently needed and this book shows how it is possible\u003c\/b\u003e -- Merlin Sheldrake\u003cbr\u003e\u003cb\u003eGeorge Monbiot is a very skilful writer, and \u003ci\u003eRegenesis\u003c\/i\u003e shows all his powers at full stretch. He seems to \u003ci\u003esee\u003c\/i\u003e more fully than almost anyone else in this field, with a clarity of attention both to the smallest realities of a handful of soil and to the widest implications of the way human beings have lived and continue to live in the world. Telling things in the right order doesn't seem like one of the functions of the imagination, but again and again Monbiot shows that it is, with all the imaginative sympathy of a great storyteller as well as the overarching understanding of a moral visionary. This is a fine and necessary book \u003c\/b\u003e -- Philip Pullman\u003cbr\u003e\u003cb\u003eGeorge Monbiot is one of the most fearless and important voices in the global climate movement today\u003c\/b\u003e -- Greta Thunberg\u003cbr\u003e\u003cb\u003eI used to look up to the stars for thoughts of infinity, eternity and divine cooperation. This book revealed to me I could find the same inspiration beneath the soles of my feet in less than a foot of soil. My walks on earth will never be the same as they were. The writing, observation and devotion is infectiously compelling. The learning is deep and immense\u003c\/b\u003e -- Mark Rylance\u003cbr\u003e\u003cb\u003eA magnificent new overview of how we might live and feed ourselves without destroying ourselves ... It is riveting ... Along with a dazzling array of stats, there's also impressive investigative reporting ... rich food for thought, devastating figures, startling insights and even the odd joke ... A hugely important read \u003c\/b\u003e -- Christopher Hart * The Sunday Times *\u003cbr\u003e\u003cb\u003eA call to raze the pastoral imaginary so that we can begin to think clearly about how we produce food and steward the soil ... To have any chance of turning the age of extinction into an age of regeneration, systemic reform, based on the facts, not pastoral myth-making, is essential\u003c\/b\u003e -- Philippa Nuttall * New Statesman *\u003cbr\u003e\u003cb\u003eColossally important... You've got to read it\u003c\/b\u003e -- Max Porter (via Twitter)\u003cbr\u003e\u003cb\u003eA treasure trove of hope and solutions, and a vision for a sustainable, healthy, equitable world. We meet inspiring farmers as well as some radical solutions ... Comprehensive, devastating, rousing ... An essential book \u003c\/b\u003e -- Rowan Hooper * New Scientist *\u003cbr\u003e\u003cb\u003eBig ideas, beautifully written and the portraits of people building the alternatives are gorgeous! Makes you angry and enraptured with the beauty of the natural world all at once\u003c\/b\u003e -- Aaron Bastani (via Twitter)\u003cbr\u003e\u003cb\u003eA\u003ci\u003e \u003c\/i\u003epaean to the wonder that is the ecology of soil, scientifically informed and beautifully told. The perfect bank holiday read\u003c\/b\u003e -- Yadvinder Malhi, Professor of Ecosystem Science at the University of Oxford\u003cbr\u003e\u003cb\u003ePhenomenal. Clear, eloquent, fearless and devastating in its analysis. A revolution in the future of food\u003c\/b\u003e -- Adam Rutherford (via Twitter)\u003cbr\u003e\u003cb\u003eGlorious ... intelligent, deeply researched .... The point Monbiot makes so ably and so necessarily is that system change is both essential and possible through a complexity of solutions ... The stakes could not be higher. If a book can change hearts and minds about one of the most critical issues of our time, this rational, humane polemic is it \u003c\/b\u003e -- Gaia Vince * Observer *\u003cbr\u003e\u003cb\u003eRevolutionary ... Rigorous, bold and clear-sighted ... To conjure the miracle of more food with less farming, we need to rethink what lies beneath our feet\u003c\/b\u003e -- David Farrier * Prospect *\u003cbr\u003e\u003cb\u003eVivid and memorable... \u003ci\u003eRegenesis\u003c\/i\u003e is a compelling, deeply researched account of a deeply broken food system and how we might heal it\u003c\/b\u003e * Irish Times *\u003cbr\u003e\u003cb\u003eA compelling story of soil, food and farming\u003c\/b\u003e * Financial Times *\u003cbr\u003e\u003cb\u003eAmbitious and deeply researched ... Monbiot exposes, with journalistic flair, the 'gulf between perception and reality' about where and how our food is produced ... it includes some fascinating case studies ... bristling with ideas and imagination\u003c\/b\u003e -- Laura Battle * Financial Times *\u003cbr\u003e\u003cb\u003eEye-opening, persuasive, meticulously researched [...] Monbiot thinks globally [... and] his arguments take account of the needs of everyone in society\u003c\/b\u003e -- Amy Liptrot * Guardian *\u003cbr\u003e\u003cb\u003eA paean to soil, told more gracefully and memorably than anyone before him...\u003ci\u003e Regenesis\u003c\/i\u003e is likely to become a classic. Monbiot is a writer of the first rank\u003c\/b\u003e -- Bill McKibben * Times Literary Supplement *\u003cbr\u003e\u003cb\u003eInspiring, courageous, and bursting with ideas\u003c\/b\u003e -- Jeremy Williams * The Earthbound Report *","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48732515107159,"sku":"9780141992990","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780141992990.jpg?v=1719997222"},{"product_id":"the-science-and-craft-of-artisanal-food-9780190936587","title":"The Science and Craft of Artisanal Food","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eYou are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e1. Marketing Artisanal Products 2. Beer: Artfully Scientific on Every Level 3. Artist Winemaker 4. Artisanal Chocolate 5. Artisanal Coffee 6. Artisanal Cheese 7. The Chemistry and Flavor of Artisanal Honey 8. Industrial and Artisanal Olive Oil 9. Artisanal Fruits and Vegetables","brand":"Oxford University Press Inc","offers":[{"title":"Default Title","offer_id":48732550627671,"sku":"9780190936587","price":999.99,"currency_code":"GBP","in_stock":false}]},{"product_id":"street-food-hawkers-and-the-history-of-london-9780192846945","title":"Street Food Hawkers and the History of London","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003ea tasty tour of how we used to eat... richly researched * Bee Wilson, The Sunday Times *\u003cbr\u003ean 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 *\u003cbr\u003eAccessible 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 *\u003cbr\u003eHighly 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 *\u003cbr\u003eengaging...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 *\u003cbr\u003ea lively and engrossing book, full of fascinating historical facts and illustrations. * , Shiny New Books *\u003cbr\u003eStreet 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 *\u003cbr\u003eStreet 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 *\u003cbr\u003eBeautifully 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 *\u003cbr\u003eAn entertaining, deeply researched history of hawking * John Gallagher, London Review of Books *\u003cbr\u003eTaverner 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 *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eAcknowledgements 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","brand":"Oxford University Press","offers":[{"title":"Default Title","offer_id":48732594209111,"sku":"9780192846945","price":32.77,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780192846945.jpg?v=1719997574"},{"product_id":"the-oxford-companion-to-spirits-and-cocktails-9780199311132","title":"The Oxford Companion to Spirits and Cocktails","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eAnthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis.The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass.The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003ethe ultimate tome for the cocktail enthusiast in your life, compiled by the most respected voices in the industry. You'll be able to endlessly revisit this reference piece that touches on every nook and cranny related to libations. Naturally, it's best perused with a cocktail in hand. * Charles Joly, co-founder of Crafthouse Cocktails, The 44 best holiday gifts for cooks and foodies, according to experts, CNN Underscored *\u003cbr\u003edeftly answers all manner of questions... the scholarship is clear. Footnotes abound and the cross-referencing is Wikipedic in scope. * , Economist, 'The five essential guides to improved mixology' *\u003cbr\u003eThe Oxford Companion to Spirits and Cocktails stands out as an authoritative and congenial guide to the world of hard liquor... One can consume its vast and varied knowledge in sips or long deep draughts, using its meticulously organized critical apparatus to steady oneself... the book will make an excellent companion for both the drinker and the bartender, adding savour to the beverage and the craic. * Judith Hawley, Times Literary Supplement *\u003cbr\u003eI have a reasonably large collection of books on the subject, but none is as comprehensive as... Oxford Companion to Spirits and Cocktails * Tom Molloy, Irish Idependent *\u003cbr\u003eForget Google - for everything you ever wanted to know about the origins, meanings and processes of drinks, plus the facts and stats on the people and places behind them, this bad boy is your go-to. * , The Cocktail Lovers *\u003cbr\u003eWith 1,150 alphabetical entries, The Oxford Companion to Spirits \u0026amp; Cocktails is the ultimate guide to drinks terminology. It works as a dictionary and a recipe book, or something to dip into and emerge hours later. * , Waitrose Drinks *\u003cbr\u003eThis one is a biggie in all senses of the word... Trust us when we say that it's packed with absolutely everything you need to know about the fascinating world of drinks. * , The Cocktail Lovers *\u003cbr\u003eSeasoned imbibers, boozers, quaffers and alcoholics please take note: here is the first major reference work to cover the subject globally. Inebriating, intoxicating, it will definitely keep your spirits up. * Robert Tanitch, Mature Times *\u003cbr\u003eStart on any page of this new, definitive encycolopedia of cocktail history and let it take you on a journey from entry to entry. It's a boozy Wikipedia you can hold in your hands. * Camper English, Big Issue *\u003cbr\u003eThis well-researched and executed volume is a treasure. It's a cocktail dictionary. It's a spirits lexicon. It's a mixology almanac. It's a true drinks companion - and many of us will welcome the company... engaging and often amusing, and above all it is a delightful education. * Chrissie Walker, Mostly Food \u0026amp; Travel Journal *\u003cbr\u003eA comprehensive guide, an essential addition to the reference bookshelf, to be consulted when researching the history of a spirit, the origins of a cocktail, or indeed when settling a drunken argument on any drinks-related subject, from Cognac to Coca-Cola... Rothbaum and Wondrich have marshalled a huge amount of knowledge to provide a pivotal point of reference. They should be lauded and applauded for their fine work. * Joel Harrison, Club Oenologique *\u003cbr\u003eThere really hasn't been anything which offers such a comprehensive overview as this book does and it's well overdue... It's a treasure trove of information for anybody with the least little bit of interest in the subject. * Hayley Anderton, Shiny New Books *\u003cbr\u003eIf I sound a little bit breathless and overexcited about this book - well, I am. There hasn't really been anything like it before which covers so much in one place... if you're looking for a Christmas present for a drinks enthusiast I don't see how you can miss with this book. * Desperate Reader *\u003cbr\u003eA must-have compendium for any drinks lover. * Julie Sheppard, Decanter *\u003cbr\u003eMagnificent... I greatly enjoyed perusing this voluminous book and will hugely enjoy owning it. * Vitali Vitaliev, E\u0026amp;T Magazine *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eForeword Introduction Topical Outline of Entries The Oxford Companion to Spirits and Cocktails (A-Z) Appendix I: Timeline of Spirits and Distillation Appendix II: How to Mix Drinks  Directory of Contributors Index","brand":"Oxford University Press Inc","offers":[{"title":"Default Title","offer_id":48732840624471,"sku":"9780199311132","price":999.99,"currency_code":"GBP","in_stock":false}]},{"product_id":"pure-white-and-deadly-9780241257456","title":"Pure White and Deadly","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eSugar. It is killing us.\u003cbr\u003eWhy do we eat so much of it?\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWhat are its hidden dangers?\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIn 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.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eToday, one in four adults in the UK are overweight.\u003cbr\u003eThere is an epidemic of obese six-month-olds around the globe.\u003cbr\u003eSugar consumption has tripled since the Second World War.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eUsing everyday language and a range of scientific evidence, Professor Yudkin explores the ins and out of sugar, from the different types - is brown sugar \u003ci\u003ereally\u003c\/i\u003e better than white? - to how it is hidden inside our everyday foods and how it is damaging our health.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBrought 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.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eUsing 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 *\u003cbr\u003e[A] valiant . . . attempt to warn us against our lust for sucrose * British Medical Journal *\u003cbr\u003eArguably the leading nutritionist of his time * Guardian *\u003cbr\u003eA landmark work on the subject * The Telegraph *\u003cbr\u003eA medical classic -- Jack Winkler * Nutrition Policy Unit, London Metropolitan University *\u003cbr\u003eYudkin 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 *\u003cbr\u003eAs 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 *","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48732979167575,"sku":"9780241257456","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780241257456.jpg?v=1719999143"},{"product_id":"how-food-works-9780241289396","title":"How Food Works","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThere are hundreds of myths and misunderstandings about food today. Whether you're wondering if certain foods are good or bad for you, or just looking for a few interesting facts about cooking, this book will surely keep you entertained and well informed. * How it Works *\u003cbr\u003eThis is a stunning book which I recommend with great enthusiasm. Dorling Kindersley are a British publisher specialising in visual reference books, and they have, yet again, shown their mastery in translating complex information into gorgeous pictures. And most importantly, retaining detail and accuracy of the subject, without drift and dilution. This book provides lots of great science about food and nutrition, presented beautifully. * Network Health Digest *","brand":"Dorling Kindersley Ltd","offers":[{"title":"Default Title","offer_id":48732986409303,"sku":"9780241289396","price":17.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780241289396.jpg?v=1719999168"},{"product_id":"brain-food-how-to-eat-smart-and-sharpen-your-mind-9780241381779","title":"Brain Food How to Eat Smart and Sharpen Your Mind","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e''I cannot recommend this book enough'' Dr Rupy Aujla''\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eYour diet affects your body but it also affects your brain.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eBrain Food \u003c\/i\u003euses 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.\u003cbr\u003e\u003cbr\u003eInnovative and timely, and with accompanying brain-boosting recipes and lists of what to eat and what to avoid, \u003ci\u003eBrain Food\u003c\/i\u003e provides the ultimate plan for maximizing our brain power.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReveals the foods that will keep your brain in tip-top shape AND prevent dementia''\u003cbr\u003e\u003ci\u003eDaily Mail\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e''A cri\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eBrain 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 Rescue\u003cbr\u003eIf 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 Cure\u003cbr\u003eThis 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 Kitchen\u003cbr\u003e\u003cb\u003eNatural 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.\u003c\/b\u003e -- Jeannette Hyde, Author of The Gut Makeover\u003cbr\u003eCan 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. \u003ci\u003eBrain Food\u003c\/i\u003e 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 Fire\u003cbr\u003eOver 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 \u0026amp; Family Guide\u003cbr\u003eScientists 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\u003c\/b\u003e\u003c\/p\u003e","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48733088383319,"sku":"9780241381779","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780241381779.jpg?v=1719999346"},{"product_id":"the-veg-box-9780241535240","title":"The Veg Box","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eDavid and Stephen Flynn, a.k.a the Happy Pear twins, are back with their simplest cookbook yet!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe perfect collection for vegans, vegetarians, or anyone looking to eat more plant-based recipes - ''This book is awesome'' \u003ci\u003e\u003cb\u003eChris Evans\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAUBERGINE - BEETROOT - BROCCOLI - CABBAGE - CARROT - CAULIFLOWER - COURGETTE - LEEK - MUSHROOMS - POTATOES\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eTen vegetables, ten ways, The Veg Box makes cooking veg easier and tastier than ever before! This vibrant book is packed with over 100 new recipes that use just ten ingredients or less and showcase the delicious and diverse ways you can enjoy each vegetable.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eTake carrots for example.\u003c\/i\u003e\u003c\/b\u003e Learn how to transform this simple produce into:\u003cbr\u003eCarrot and Sesame Burgers\u003cbr\u003eRoasted Carrot Tagine\u003cbr\u003eChewy Flapjacks with Carrot and Pistachio\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eOr how about courgettes? \u003c\/i\u003e\u003c\/b\u003eWatch them become:\u003cbr\u003eEasy One-Pan Courgette Pizza\u003cbr\u003eCourgette Crepes with Spinach and Ricotta\u003cbr\u003eCourgette and Lemon Loaf Cake with a Lemon Curd \u003cbr\u003e\u003cbr\u003eBuilding tips on eating more sustainably into family-friendly meals, quick weeknight dinners and sweet treats, this is healthy eating for our planet, our bodies and our tastebuds.\u003cbr\u003e\u003cbr\u003e''Proper good food, less waste and very simple, delicious plant-based recipes'' \u003cb\u003eJoe Wicks\u003cbr\u003e\u003cbr\u003e''\u003c\/b\u003eSuper practical and full of great recipes for eating more plants and reducing food waste'' \u003cb\u003eFearne Cotton\u003c\/b\u003e  \u003cbr\u003e\u003cbr\u003e''The lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg'' \u003cb\u003eBOSH!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e''A delicious celebration of plants and all that they have to offer'' \u003cb\u003eMegan Rossi\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e ''Their recipes are fantastic and you will love this book'' \u003cb\u003eDr Rupy Aujla\u003c\/b\u003e  \u003cbr\u003e\u003cbr\u003e ''Delicious, sustainable meals everyone will enjoy'' \u003cb\u003eDr Gemma Newman\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eProper good food, less waste and very simple, delicious plant-based recipes * Joe Wicks *\u003cbr\u003eSuper practical and full of great recipes for eating more plants and reducing food waste * Fearne Cotton *\u003cbr\u003eTheir recipes are fantastic and you will love this book * Dr Rupy Aujla *\u003cbr\u003eThe lads have done it again! A great concept and a beautiful book to help us all cook more delicious veg * BOSH! *\u003cbr\u003eDelicious, sustainable meals everyone will enjoy * Dr Gemma Newman *\u003cbr\u003eThis book is awesome! * Chris Evans *","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48733183770967,"sku":"9780241535240","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780241535240.jpg?v=1719999671"},{"product_id":"gastrophysics-the-new-science-of-eating-9780241977743","title":"Gastrophysics The New Science of Eating","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eA ground-breaking book by the world-leading expert in sensory science: \u003ci\u003eFreakonomics\u003c\/i\u003e for food\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e''Popular science at its best'' - Daniel Levitin\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Why do we consume 35% more food when eating with one more person, and 75% more when with three? \u003cbr\u003e\u003cbr\u003eWhy are 27% of drinks bought on aeroplanes tomato juice?\u003cbr\u003e\u003cbr\u003eHow are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home?\u003cbr\u003e\u003cbr\u003e These are just some of the ingredients of \u003ci\u003eGastrophysics\u003c\/i\u003e, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the ''off-the-plate'' elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more. 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As a thirty year restaurant veteran just venturing out on my own into the wild world of consulting, I found your research confirmed many of my long-held beliefs while adding tons of things I had never considered. -- Sean S. Reiter, Chief Synthesist, Sean Reiter Consulting\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIt can't fail to entertain, inform and ultimately dazzle\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e -- Heston Blumenthal, chef and owner of The Fat Duck, on The Perfect Meal","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48733422551383,"sku":"9780241977743","price":10.44,"currency_code":"GBP","in_stock":true}]},{"product_id":"we-are-the-weather-9780241984918","title":"We are the Weather","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e''Read this book. 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Calling each one of us to action, he answers the most urgent question of all: what will it take for things to change? \u003cbr\u003e\u003cbr\u003eIt all starts with what w\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eRead this book.\u003c\/b\u003e Saving Planet Earth starts right here, right now * Stella McCartney *\u003cbr\u003e\u003ci\u003eWe Are The Weather: Saving The Planet Begins At Breakfast\u003c\/i\u003e is \u003cb\u003eoptimistic not because Foer minimises the crisis, but because of his claim that ordinary people have a chance of ameliorating it\u003c\/b\u003e . . . \u003cb\u003eI have not had meat at lunch since I read the book, and that makes me feel even better than having solar panels.\u003c\/b\u003e * The Times *\u003cbr\u003eA warning:\u003cb\u003e this is a life-changing book and will alter your relationship to food forever\u003c\/b\u003e * Observer *\u003cbr\u003e\u003cb\u003eSince I finished the book I have been following his advice. 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We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In this volume in the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global.\u003c\/p\u003e\u003cp\u003eParasecoli describes a system m\u003c\/p\u003e","brand":"MIT Press Ltd","offers":[{"title":"Default Title","offer_id":48733468361047,"sku":"9780262537315","price":15.19,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780262537315.jpg?v=1720000190"},{"product_id":"maroon-nation-9780300230086","title":"Maroon Nation","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e","brand":"Yale University Press","offers":[{"title":"Default Title","offer_id":48733513908567,"sku":"9780300230086","price":33.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780300230086.jpg?v=1720000379"},{"product_id":"the-invention-of-scarcity-9780300246131","title":"The Invention of Scarcity","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eA radical new reading of eighteenth-century British theorist Thomas Robert Malthus, which recovers diverse ideas about subsistence production and environments later eclipsed by classical economics\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“Importantly, Valenze shows in perhaps the most impressive part of her book that Malthus knew about the alternative strategies of subsistence on the margins, but chose to ignore them.” —Robert Mayhew, \u003ci\u003eTimes Literary Supplement\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e\u003cbr\u003e“This is a searching, serious, and thoroughly coherent critique of Malthusian thought and one of the most interesting and energizing books that I have read in recent years.”—Steve Hindle, author of \u003ci\u003eOn the Parish? The Micro-Politics of Poor Relief in Rural England, c. 1550–1750\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Moving beyond existing scholarship, Deborah Valenze offers an engaging and convincing new perspective on Malthus.”—Timothy Alborn, author of \u003ci\u003eAll That Glittered: Britain’s Most Precious Metal from Adam Smith to the Gold Rush\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eThe Invention of Scarcity\u003c\/i\u003e is a provocative account of how deeply held foundational beliefs made a very intelligent man unable to see his world as it was.”—Thomas W. Laqueur, author of \u003ci\u003eThe Work of the Dead: A Cultural History of Mortal Remains\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“The consequences of Thomas Malthus’s thesis about populations and scarcity have been—and still are—devastating. Deborah Valenze brilliantly reveals what Malthus failed to see, especially about the resiliency of rural communities past and present.”—Samuel Moyn, author of \u003ci\u003eNot Enough: Human Rights in an Unequal World\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Valenze’s brilliant unpacking of the racist assumptions of Malthus’ essay on population will go a long way towards laying to rest the ghost of Malthus that still haunts debates on human numbers and planetary hunger. \u003ci\u003eThe Invention of Scarcity \u003c\/i\u003eis an exemplary exercise in decolonizing imperial political economy.”—Dipesh Chakrabarty, author of \u003ci\u003eOne Planet, Many Worlds: The Climate Parallax\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e","brand":"Yale University Press","offers":[{"title":"Default Title","offer_id":48733515153751,"sku":"9780300246131","price":42.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780300246131.jpg?v=1720000385"},{"product_id":"food-therapy-9780349429311","title":"Food Therapy","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eHow does food make you feel?\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIf it''s a source of guilt, shame, or punishment, have you ever stopped to ask why?\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWe''ve become so used to the concept of ''good'' and ''bad'' foods that we barely notice the drastic statement we''re making when we say we are a bad person for eating something sweet. In FOOD THERAPY, Pixie Turner presents a new approach to our relationship with food. Instead of focusing on rules, reduction and restriction, this practical book will help you uncover the psychological roots of your eating habits - and introduce you to a new mindset that will free you from a destructive relationship with food. \u003cbr\u003e\u003cbr\u003eWhether you struggle with disordered eating, body image problems, or feel trapped by diet culture, Pixie''s experience as a registered nutritionist and psychotherapist allows her to guide you through how your feelings affect what you eat. By showing how our eating habits are often an attempt at solving underlying problems, and how to fa\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eEssential reading for your mental and physical health\u003c\/b\u003e - I am beyond happy that this book finally exists. \u003cb\u003eAnything Pixie Turner touches will make you feel better, and reading this book is like seeing a new therapist. \u003c\/b\u003eThere isn't a human being on this Earth who doesn't need to read this book. The only thing that could make this book better is if I had been able to read it when I was a lot younger -- Sofie Hagen, author of HAPPY FAT and host of WHO HURT YOU\u003c\/p\u003e","brand":"Little, Brown Book Group","offers":[{"title":"Default Title","offer_id":48733680730455,"sku":"9780349429311","price":13.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780349429311.jpg?v=1720001189"},{"product_id":"the-labor-of-lunch-9780520300033","title":"The Labor of Lunch","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThere's a problem with school lunch in America. Big Food companies have largely replaced the nation's school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it's no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower lunch ladies to do more than just unbox and reheat factory-made food? And why not organize together to make healthy, ethically sourced, free school lunches a reality for all children? The Labor of Lunch aims to spark a progressive movement that will transform food in American schools, and with it the lives of thousands of low-paid cafeteria workers and the millions of children they feed. By providing a feminist history of the US National School Lunch Program, Jennifer E. Gaddis recasts the humble school lunch as an important and often overlooked form of public care. Through vivid narration a\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“\u003ci\u003eThe \u003c\/i\u003e\u003ci\u003eLabor of Lunch\u003c\/i\u003e lays out how transforming the food culture in American schools can significantly improve both the lives of the country’s low-wage cafeteria workers and those of the millions of children they feed every day.” * Quality Assurance Magazine *\u003cbr\u003e\"Argues that universally free, from-scratch lunches turns the school cafeteria into a vital community resource: one that helps kids develop healthy eating habits and provides skilled jobs for workers.\" -- Tom Philpott * Mother Jones *\u003cbr\u003e“When we think about the crumbling national infrastructure that holds our country back, Jennifer Gaddis argues that we need to look beyond bridges, broadband, and high-speed rail –– and see the urgency of bringing our nation's 100,000 school cafeterias into the 21st century. She's on exactly the right track. What if our nation's largest restaurant chain –– our 100,000 schools –– could be retooled as an engine for creating good jobs in our communities, building our local farm economies, and nourishing our kids with fresh-cooked food?\"\u003cbr\u003e   -- Curt Ellis * Co-Founder \u0026amp; CEO, FoodCorps *\u003cbr\u003e\u003cp\u003e\"A welcome addition to the growing library of works focusing on labor in the food system. This topic deserves attention and Gaddis is looking at the plight of an especially neglected group, the people who make and serve food to kids in schools. . . . Let grass-roots advocacy begin!\" \u003c\/p\u003e -- Marion Nestle * Food Politics *\u003cbr\u003e\"The book seeks to engage the reader to learn about the power struggles of ‘lunch ladies’ and how such discourses are maintained in society. Gaddis is an advocate with a strong interest in environmental justice, which comes through in the writing. The book is more than just an ethnography of school lunches; it is a reminder that we need to revisit our food systems and consider how this policy area is still very much classed, gendered, and racialized. . . . This book reignites the importance of food activism and recognizes historical roots while seeking and creating theories of change.\" * Contemporary Sociology *\u003cbr\u003e\"\u003ci\u003eThe Labor of Lunch\u003c\/i\u003e is a comprehensive and readable work of activist scholarship examining school feeding in the US. This work is suitable for advanced undergraduate students, graduate students and scholars of school food policy, institutional feeding and history of food systems, as well as those interested in food movements, and care-labor.\" * Food, Culture \u0026amp; Society *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eList of Illustrations\u003cbr\u003e Acknowledgements\u003cbr\u003e\u003cbr\u003e Introduction: Why We Need to Fix the Food and the Jobs\u003cbr\u003e 1 • The Radical Roots of School Lunch\u003cbr\u003e 2 • The Fight for Food Justice\u003cbr\u003e 3 • From Big Food to Real Food Lite\u003cbr\u003e 4 • Cafeteria Workers in the “Prison of Love”\u003cbr\u003e 5 • Building a Real Food Economy\u003cbr\u003e Conclusion: Organizing a New Economy of Care\u003cbr\u003e\u003cbr\u003e Notes\u003cbr\u003e Bibliography\u003cbr\u003e Index","brand":"University of California Press","offers":[{"title":"Default Title","offer_id":48733841785175,"sku":"9780520300033","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780520300033.jpg?v=1720001858"},{"product_id":"urban-ecologies-on-the-edge-9780520382664","title":"Urban Ecologies on the Edge","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eLaguna Lake, the largest lake in the Philippines, supplies Manila's dense urban region with fish and water while operating as a sink for its stormflows and wastes. Transforming the lake to deliver these multiple urban ecological functions, however, has generated resource conflicts and contradictions that unfold unevenly across space. In Urban Ecologies on the Edge, Kristian Karlo Saguin tracks the politics of resource flows and unpacks the narratives of Laguna Lake as Manila's resource frontier. Provisioning the city and keeping it safe from floods are both frontier-making processes that bring together contested socioecological imaginaries, practices, and relations. Combining fieldwork and historical accounts, Saguin demonstrates how peoplepowerful and marginalizedinteract with the state and the environment to produce the unequal landscapes of urbanization at and beyond the city's edge.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"\u003ci\u003eUrban Ecologies on the Edge\u003c\/i\u003e provides a compelling account of how a peripheral space of provisioning evolved alongside a major urban centre, and contributed to shaping its process of urbanization.\" * The Canadian Geographer *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eContents\u003cbr\u003e\u003cbr\u003e List of Illustrations \u003cbr\u003e Acknowledgments\u003cbr\u003e\u003cbr\u003e Introduction: Frontiers of Urbanization\u003cbr\u003e\u003cbr\u003e Part One\u003cbr\u003e Making and Remaking a Frontier\u003cbr\u003e 1 • Birth of a Convenient Frontier\u003cbr\u003e 2 • Enclosing a Commodity Frontier\u003cbr\u003e 3 • An Unruly Frontier\u003cbr\u003e\u003cbr\u003e Part Two\u003cbr\u003e The Work of Urban Metabolic Flows\u003cbr\u003e 4 • Chains of Urban Provisioning\u003cbr\u003e 5 • Biographies of Fish for the City\u003cbr\u003e 6 • Infrastructures of Risk\u003cbr\u003e\u003cbr\u003e Epilogue: Mutable Frontiers, Metabolic Futures\u003cbr\u003e\u003cbr\u003e Notes\u003cbr\u003e References\u003cbr\u003e Index","brand":"University of California Press","offers":[{"title":"Default Title","offer_id":48733844144471,"sku":"9780520382664","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780520382664.jpg?v=1720001865"},{"product_id":"cannabis-a-history-9780553814187","title":"Cannabis A History","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eTo some it''s antisocial anathema, to others it is a harmless way to relax, or provides relief from crippling pain. Some fear it is a dangerous drug that leads to ''reefer madness'' and addiction; to others still it is a legal anomaly and should be decriminalized. Whatever the viewpoint, and by whatever name it is known, cannabis - or marijuana, hashish, pot, dope, kif, weed, dagga, grass, ganja - incites debate at every level. \u003cbr\u003e\u003cbr\u003eIn this definitive study, Martin Booth - author of the acclaimed OPIUM: A HISTORY - charts the history of cannabis from the Neolithic period to the present day. It is a fascinating, colourful tale of medical advance, religious enlightenment, political subterfuge and human rights; of law enforcement and customs officers, smugglers, street pushers, gang warfare, writers, artists, musicians, hippies and pot-heads.\u003cbr\u003e\u003cbr\u003eBooth chronicles the remarkable and often mystifying process through which cannabis, a relatively harmless substance, became outlawed t\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eEnlightening...a very engaging history. * Daily Telegraph *\u003cbr\u003eBooth tells this story with admirable restraint...this book should be on the shelf of anyone interested in human freedoms and bad laws. * Independent *\u003cbr\u003eSo good no one will need to do another for at least fifty years...mesmerizing detail, fantastical digressions, lots of jokes and wry asides. -- James Delingpole * Literary Review *\u003cbr\u003eA testament to the late Booth that he could make such a boring subject so interesting. * Sunday Times *\u003cbr\u003eA colourful tale ... Chronicles the remarkable and often mystifying process through which cannabis became outlawed throughout the Western world, and the devastating effect such legislation has had on the global economy. * Sunday Telegraph *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eTo some it's anathema, to others it provides relief from crippling pain: to others still, it is a legal anomaly and should be decriminalized. Whatever the viewpoint, and by whatever name it is known, cannabis - or marijuana, hashish, dope,  kif, weed, dagga, grass, ganga - incites debate at every level and its impact on the world's cultures and economies is undeniable. Dating back to the Neolithic period, the history  of cannabis is a tale of medical advance, religious enlightenment, political subterfuge and human rights; of law enforcement and customs officers, cunning smugglers, street pushers, gang warfare, writers, artists, musicians and happy-go-lucky hipples and pot-heads.\u003c\/p\u003e","brand":"Transworld Publishers Ltd","offers":[{"title":"Default Title","offer_id":48735344722263,"sku":"9780553814187","price":11.69,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780553814187.jpg?v=1723810140"},{"product_id":"sweet-poison-9780718179076","title":"Sweet Poison","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eBREAK YOUR ADDICTION TO SUGAR IN 2020 \u003c\/b\u003e\u003cbr\u003e___________\u003cbr\u003e\u003cbr\u003eDavid Gillespie was 6 stone overweight, lethargic and desperate to lose weight fast, but he''d failed every diet out there. \u003cbr\u003e\u003cbr\u003eUntil he cut out sugar. Then he immediately started to lose weight - \u003ci\u003eand kept it off. \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eNow 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. \u003cbr\u003e\u003cbr\u003eHe discovered that\u003cb\u003e it''s not our fault we''re fat: \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e- Sugar was once such a rare resource that we haven''t developed an off-switch, and we can keep eating sugar without feeling full.\u003cbr\u003e\u003cbr\u003e- In the space of 150 years, we have gone from eating no added sugar to \u003ci\u003emore than 2 pounds a week.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e- Eating that much sugar, you would need to run 4.5 miles every day of your life to not put on weight.\u003cbr\u003e\u003cbr\u003e- Food manufacturers exploit our sugar addiction by lacing it thro\u003c\/p\u003e","brand":"Penguin Books Ltd","offers":[{"title":"Default Title","offer_id":48736132137303,"sku":"9780718179076","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780718179076.jpg?v=1723810520"},{"product_id":"brewing-for-victory-9780718896737","title":"Brewing for Victory","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e''In the black out visit a bright inn.'' So read stickers on the windows of Watney''s pubs all over London. In Brewing for Victory, Brian Glover shows in lively detail how beer and pub culture aided Britain''s community spirit during the Second World War. From ''Guinness for Strength!'' adverts to women shifting casks and packing coppers with hops, the effect the war had on brewing in England, and the effect brewing had on the war effort, is explored from every angle.Beginning at home in Britain and London, Glover tracks the course of tuns all the way out to the front line in the army, air force and navy. ''Brewing under the jackboot'' is also considered, with a chapter on breweries in British territory that had been captured by the Nazis, such as Guernsey. With over 70 illustrations showing war era adverts and bombed out boroughs with their pubs still standing, Brewing for Victory is a remarkable demonstration of the Blitz Spirit in action as the public, pubs and brewers worked togeth\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e'An interesting book to read . as well as the excellent subject matter, the book is written in a manner and style which encourages the reader to read through to the end. The combination of factual description, anecdote and narrative is a winning style which makes the book a must for anyone interested in the history of beer, including bottled beer.' - Mike Peterson, What's Bottling 'Here is a lively history of breweries and public houses during the War, with a serious point to make as well.' - Forces News 'In Brewing for Victory, Brian Glover tells the heady and enlightening tale of how a drop of ale boosted the morale of everyone of drinking age throughout the dark days of 1939-45.' - Soldier Magazine\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eList of Illustrations Acknowledgements 1. Enemy Behind the Lines 2. Ally on the Home Front 3. Blockhouse on the Home Front 4. Nation's Liquid Asset 5. The Blitz 6. Pubs in the Front Line 7. Miracle in the Mash Tun 8. No Beer Today 9. Better Than Bullets 10. Davy Jones' Delight 11. Brewing Under the Jackboot 12. The Pint in Peace Bibliography Index","brand":"James Clarke \u0026 Co Ltd","offers":[{"title":"Default Title","offer_id":48736168083799,"sku":"9780718896737","price":19.71,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780718896737.jpg?v=1723810544"},{"product_id":"the-man-who-ate-everything-9780747260974","title":"The Man Who Ate Everything","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e\u003ch3\u003e''I have yet to meet anyone who hasn''t adored this book'' Nigella Lawson\u003c\/h3\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ch3\u003e''Absolutely not to be missed'' \u003ci\u003eSpectator\u003c\/i\u003e\n\u003c\/h3\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ch3\u003e''Like all great food writing, \u003ci\u003eThe Man Who Ate Everything \u003c\/i\u003ecelebrates much more than the journey from plate to palate . . . An excellent investment.'' \u003ci\u003eTime Out\u003c\/i\u003e \u003c\/h3\u003e\n\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJeffrey Steingarten''s award-winning collection of essays on food. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJeffrey Steingarten is to food writing what Bill Bryson is to travel writing. Whether he is hymning the joys of the perfect chip, discussing the taste of beef produced from Japanese cows which are massaged daily and fed on sake, or telling us the scientific reasons why salad is a ''silent killer'', his humour and his love of good food never fail. \u003cbr\u003e\u003cbr\u003eThe questions he asks will challenge everything you assume you know about what you eat, yet his characteristic wit imparts masses of revelatory information in the most palatable of ways. As we\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eI have yet to meet anyone who hasn't adored this book once they've read it. * Nigella Lawson *\u003cbr\u003e'wonderfully extreme' Independent 23\/9\u003cbr\u003eGastronomic writing of the highest order, deserving a place alongside Elizabeth David and MFK Fisher. * Independent *\u003cbr\u003eHere is a great feast of a volume, a banquet of a book.  It is both long and rich, full of intense flavours, new discoveries, unexpected contrasts ... Splendid. * Sunday Telegraph *\u003cbr\u003eLike the best modern-day food writers, Steingarten's style is a mix of wittily intellectual inquiry and glorious gluttony ... Little escapes his scrutiny, humour or delight. * The Times *\u003cbr\u003eAbsolutely not to be missed. * Jennifer Paterson *\u003c\/p\u003e","brand":"Headline Publishing Group","offers":[{"title":"Default Title","offer_id":48736520274263,"sku":"9780747260974","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780747260974.jpg?v=1723810706"},{"product_id":"hooked-9780753556344","title":"Hooked","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER\u003cbr\u003eFrom the #1 \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eSalt Sugar Fat \u003c\/i\u003ecomes a gripping (\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e) exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eThe processed food industry has managed to avoid being lumped in with Big Tobacco-which is why Michael Moss''s new book is so important.-Charles Duhigg, author of \u003ci\u003eThe Power of Habit\u003c\/i\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eEveryone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? In \u003ci\u003eHooked,\u003c\/i\u003e Pulitzer Prize-winning investigative reporter Michael Moss sets out to answer these questions and to find the true peril\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eExcellent... blends investigative reporting, science and foodie writing to argue that the processed food industry is no different from tobacco companies\u003c\/b\u003e * New York Times *\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eChilling ... succeed[s] brilliantly in evidencing the systematic venality of corporate junk food and drink interests\u003c\/b\u003e\u003c\/p\u003e * The Guardian *\u003cbr\u003e\u003cb\u003eGripping\u003c\/b\u003e * Wall Street Journal *\u003cbr\u003e\u003ci\u003eHooked\u003c\/i\u003e shows how food manufacturers have taken advantage of our habits, our biology, our psychological quirks, and our ignorance to transform foods into addictive substances. \u003cb\u003eHe takes us into laboratories and courtrooms, kitchens and legislatures-and shows us how we can win our freedom back\u003c\/b\u003e * Charles Duhigg, author of The Power of Habit *\u003cbr\u003eMichael Moss delivers again with \u003cb\u003ea deep, well-written investigation into food addiction and mass food production\u003c\/b\u003e. With so many companies competing for our attention, dollars, and stomachs, it's more important than ever to educate ourselves about food and arm ourselves against efforts to get us hooked. \u003cb\u003eThis is a very important read for anyone who cares about their health\u003c\/b\u003e * Sylvia Tara, author of THE SECRET LIFE OF FAT *\u003cbr\u003e\u003cb\u003eNo one has done more to reveal the intentional and underhanded ways in which food companies manipulate our desires and eating habits than Michael Moss\u003c\/b\u003e. In \u003ci\u003eHooked, \u003c\/i\u003ehe shows how these ongoing crimes must be challenged and stopped. \u003cb\u003eA must-read for anyone who cares about food, general well-being, and justice\u003c\/b\u003e * Mark Bittman, author of ANIMAL, VEGETABLE, JUNK *\u003cbr\u003e\u003cb\u003e\u003ci\u003eHooked\u003c\/i\u003e is smoothly written, with just the right amount of fascinating scientific detail\u003c\/b\u003e * NPR *\u003cbr\u003ePulitzer Prize-winning investigative journalist Moss is a powerhouse when it comes to research and analysis, and much like his contemporary Michael Lewis, he possesses the ability to maintain a solid narrative arc ... He explores the often devious and potentially dangerous ways that manufacturers manipulate foods to trigger addictive behavior, spark sense memories of foods from our childhoods, and treat addiction and dependence as a corporate strategy ... Another clear-eyed inquiry into the companies that feed us, hook us, and leave us wanting more * Kirkus Reviews *\u003cbr\u003eMoss brings the same keen-eyed, lucid reporting to \u003ci\u003eHooked,\u003c\/i\u003e illuminating the science of addiction to show that processed food is a drug ... If knowledge is power, then \u003ci\u003eHooked\u003c\/i\u003e provides the facts we need to free ourselves from remaining unwitting conspirators in Big Food's ruse * San Francisco Chronicle *","brand":"Ebury Publishing","offers":[{"title":"Default Title","offer_id":48737037189463,"sku":"9780753556344","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780753556344.jpg?v=1723810923"},{"product_id":"closing-the-food-gap-9780807047316","title":"Closing the Food Gap","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eIn \u003ci\u003eClosing the Food Gap\u003c\/i\u003e, food activist and journalist Mark Winne poses questions too often overlooked in our current conversations around food: What about those people who are not financially able to make conscientious choices about where and how to get food? And in a time of rising rates of both diabetes and obesity, what can we do to make healthier foods available for everyone?\u003cbr\u003e\u003cbr\u003eTo address these questions, Winne tells the story of how America''s food gap has widened since the 1960s, when domestic poverty was rediscovered, and how communities have responded with a slew of strategies and methods to narrow the gap, including community gardens, food banks, and farmers'' markets. The story, however, is not only about hunger in the land of plenty and the organized efforts to reduce it; it is also about doing that work against a backdrop of ever-growing American food affluence and gastronomical expectations. With the popularity of Whole Foods and increasingly common community-supported agriculture (CSA), wherein subscribers pay a farm so they can have fresh produce regularly, the demand for fresh food is rising in one population as fast as rates of obesity and diabetes are rising in another. \u003cbr\u003e\u003cbr\u003eOver the last three decades, Winne has found a way to connect impoverished communities experiencing these health problems with the benefits of CSAs and farmers'' markets; in \u003ci\u003eClosing the Food Gap\u003c\/i\u003e, he explains how he came to his conclusions. With tragically comic stories from his many years running a model food organization, the Hartford Food System in Connecticut, alongside fascinating profiles of activists and organizations in communities across the country, Winne addresses head-on the struggles to improve food access for all of us, regardless of income level. \u003cbr\u003e\u003cbr\u003eUsing anecdotal evidence and a smart look at both local and national policies, Winne offers a realistic vision for getting locally produced, healthy food onto everyone''s table.","brand":"Beacon Press","offers":[{"title":"Default Title","offer_id":48737415463255,"sku":"9780807047316","price":14.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780807047316.jpg?v=1723811179"},{"product_id":"divide-9780857839732","title":"Divide","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003e''Divide is well written and thought-provoking'' - Sunday Telegraph\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e''A lively guide through the thorny challenges of rural life in an urban world. Essential reading for both incomer and local. Anna Jones is insightful but above all sensitive: we walk in everybody''s shoes'' - Tom Heap\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003e''This book, by farmer''s daughter and now-journalist and media presenter Anna Jones, is one of the most enjoyable and interesting books I have read this year'' - Mark Avery\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThis book is a call to action. It warns that unless we learn to accept and respect our social, cultural and political differences as town and country people, we are never going to solve the chronic problems in our food system and environment.  \u003cbr\u003e\u003cbr\u003eAs we stare down the barrel of climate change, only farmers - who manage two thirds of the UK''s landscape - working together with conservation groups can create a healthier food system and bring back nature in di\u003c\/p\u003e","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":48737757004119,"sku":"9780857839732","price":10.44,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780857839732.jpg?v=1723811424"},{"product_id":"the-food-and-folklore-reader-9780857856999","title":"The Food and Folklore Reader","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThe Food and Folklore Reader\u003c\/i\u003e is the first comprehensive introduction to folklore methods and concepts relevant to food.  Mapping the study of food through key sources in folkloristics, the forty readings span the entire discipline: from seminal works on identity and aesthetics, to innovative scholarship on contemporary food issues such as food security and culinary tourism.  The book also features:- Expert commentary and comprehensive introductions to each of the book's five parts by renowned folklorist and food scholar Lucy M. Long- Global coverage, with examples from the United States, Canada, Australia, Europe, Jewish and Filipino culture, and much more- Questions for discussion and suggestions for further reading  supporting learning and encouraging students to explore these ideas in their own workDefinitive in scale and scope, this book defines the field of food and folklore for a new generation of students.  An essential resource for all students in food studies, folklore \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e[Lucy M.] Long has culled the archives of the field, using seminal works that define folklore as well as articles that explore more contemporary issues such as food security and culinary tourism … She does an admirable job covering diverse food cultures with examples from the many ethnic identities within the United States, Canada, Australia, Sweden, Jewish and Arab cultures, and many more … an admirable job of collecting these articles on how to study the vast and ever growing world of food and culture chiefly from Folklore’s foodways perspectives. * Digest: A Journal of Foodways and Culture *\u003cbr\u003eThis collection is sure to appeal to students in many disciplines, and really to anyone interested in the meaning of food. Accessible but sophisticated, the chapters start with foundational work, and then show us new angles on many familiar topics, from Spam to fruitcake, and draw us into the richness of contemporary folkloristics. This book belongs on every food scholar's shelves. -- Richard Wilk, Indiana University, USA\u003cbr\u003eWant to understand why food is so important? Read this book. Expertly curated by Lucy Long, \u003ci\u003eThe Food and Folklore Reader\u003c\/i\u003e traces the history of the field and details the depth and breadth of food in the vernacular. Appealing and accessible to the general reader, it is a must have for food studies scholars. -- Amy Bentley, New York University, USA\u003cbr\u003eFolklore was one of the earliest disciplines to take food seriously and engage with popular disputations around literal taste. This excellent anthology reminds us of the insights that can be garnered in pursuing the productive methodologies and concepts in folkloristics. It is brimming with pedagogical tools for teaching about food, culture and society. -- Krishnendu Ray, New York University, USA\u003cbr\u003eThis is a major resource for the rapidly growing field of foodways and its study by folklorists.  Opening with the pioneering work of Don Yoder in the 70s and closing with her own recent work on culinary tourism, Lucy Long casts a wide net as editor of this rich and diverse set of readings. From Jewish cuisine in the Mississippi Delta to the Dog’s Eye Pie in Australia, Long leaves no stone unturned. Essential reading for understanding food worlds. -- William Ferris, University of North Carolina at Chapel Hill, USA\u003cbr\u003e\u003ci\u003eFood and Folklore Reader\u003c\/i\u003e is an excellent contribution to the study of food from the distinctive angle that folklore provides. * Folklore *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eGeneral Introduction  Part 1: Foundations: History, Definitions, and Methodologies Introduction to Part One Discussion Questions References and Further Reading Readings  Part 2: Food in Groups, Community,  and Identity Introduction to Part One Discussion Questions References and Further Reading Readings  Part 3: Food as Art, Symbol, and Ritual Introduction to Part One Discussion Questions References and Further Reading Readings  Part 4: Food as Communication,  Performance,  and Power Introduction to Part One Discussion Questions References and Further Reading Readings  Part 5: Food in Public and Applied Folklore  Introduction to Part One Discussion Questions References and Further Reading Readings  Appendix of Sources Index","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":48737758413143,"sku":"9780857856999","price":36.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780857856999.jpg?v=1723811426"}],"url":"https:\/\/bookcurl.com\/collections\/cultural-studies-food-and-society.oembed?page=9","provider":"Book Curl","version":"1.0","type":"link"}