Cultural studies: food and society Books
Greystone Books,Canada The Lost Supper
Book SynopsisFor fans of Michael Pollan and Anthony Bourdain, this “surprising, flavorsome tour of ancient cuisines” (Kirkus STARRED)—from Neolithic bread to ancient Roman fish sauce—reveals why reviving the foods of the past is the key to saving the future.“A fascinating look at the people who are keeping these ancient food traditions alive against the odds, while offering a rough roadmap toward a more sustainable food ecosystem.”—EaterMany of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our diets. Whether it''s monoculture crops, hormone-fed beef, or high-fructose corn syrup, industrially-produced foods have troubling consequences for us and the planet. But as culinary diversity diminishes, many people are looking to a surprising place to safeguard the future: into the past.The Lost Supper explores an idea that is quickly spreadi
£11.39
Ebury Publishing This Is Vegan Propaganda: (And Other Lies the
Book SynopsisOur choices can help alleviate the most pressing issues we face today: the climate crisis, infectious and chronic diseases, human exploitation and, of course, non-human exploitation. Undeniably, these issues can be uncomfortable to learn about but the benefits of doing so cannot be overstated. It is quite literally a matter of life and death. Through exploring the major ways that our current system of animal farming affects the world around us, as well as the cultural and psychological factors that drive our behaviours, This Is Vegan Propaganda answers the pressing question, is there a better way? Whether you are a vegan already or curious to learn more, this book will show you the other side of the story that has been hidden for far too long. Based on years of research and conversations with slaughterhouse workers and farmers, to animal rights philosophers, environmentalists and everyday consumers, vegan educator and public speaker Ed Winters will give you the knowledge to understand the true scale and enormity of the issues at stake. This Is Vegan Propaganda is the empowering and groundbreaking book on veganism that everyone, vegan and sceptic alike, needs to read.Trade ReviewWell-researched introduction to veganism * New Statesman *
£11.69
University of California Press Yerba Mate
Book SynopsisLike coffee or tea, yerba mate is one of the world's most beloved caffeinated beverages. Once dubbed a devil's drink by Spanish missionaries in South America only to be later hailed by capitalists and politicians as green gold, it has a long and storied history. And no country consumes and celebrates yerba mate quite like Argentina. Yerba Mateis the first book to explore the extraordinary history of this iconic beverage in Argentina from the precolonial period to the present. From yerba mate's Indigenous origins to its ubiquity during the colonial era, from its association with rural people and the poor in the late nineteenth century to its resurgence in the last years of the twentieth century, Julia Sarreal meticulously documents yerba mate's consumption, production, and cultural importance over time.Yerba Mateis the definitive history of this popular beverage and social practice, and it tells a fascinating story about race, culture, and how a drink helped forge the national identity of one of the world's most dynamic countries.Trade Review"Yerba Mate is the first book to chart the captivating journey of Argentina’s cherished caffeinated beverage from its indigenous roots to the modern day. Through meticulous documentation, author Julia Sarreal showcases how yerba mate has intertwined with Argentina’s cultural and racial dynamics. She sheds light on yerba mate’s transformative role in shaping the country’s national identity and its present ubiquity." * Food Tank *"Yerba Mate would appeal to anyone interested in learning all that is needed to know about an infusion that is embedded in Argentine culture and the country’s everyday life. . . . I would recommend heating water, preparing a mate, and sipping while you enjoy the reading." * ReVista *"As Sarreal notes, yerba mate is now increasingly consumed as a cold beverage in Europe and the United States, marketed as a pick-me-up superfood with all the false trappings of Indigenous exoticization. And thanks to Sarreal’s sweeping book, scholars of Latin America and of food and drugs now have a definitive study of yerba mate in Argentina, and a picture window on the nation’s historical longue durée." * Hispanic American Historical Review *Table of ContentsContents Acknowledgments Introduction 1 • From Indigenous Staple to Colonial Commodity 2 • Tool of Empire 3 • Borderland Production and the Struggle to Form an Argentine Nation 4 • Gaucho Mythology and the Drink of the New Argentines 5 • Profits and Nationalism: The Rise of Green Gold in Argentina’s Belle Epoque 6 • Yerba Regulation, Nationalism, and the Fall of Laissez-Faire Ideology 7 • Yerba Workers as a Symbol of Capitalist Exploitation 8 • Modernity, Mass Politics, and Mate’s Decline 9 • The Rebirth of Mate with Democracy, Economic Crisis, and Globalization Afterword Notes Bibliography Index
£21.25
University of Washington Press Heaven on the Half Shell
Book SynopsisHow oysters shaped the environment, cultures, and economies of the NorthwestHeaven on the Half Shell offers a thoroughly researched and richly illustrated history of the Pacific Northwest's beloved bivalve, the oyster. Starting with the earliest evidence of sea gardens and clam beds from 11,500 years ago, this book covers the history of oyster cultivation through contemporary aquaculture in coastal Washington, Oregon, British Columbia, northern California, and southeastern Alaska. Generations of oyster farmers, Native and non-Native, have weathered many challenges to continue the harvest. Their vivid individual accounts are braided together with significant history, such as the major contributions of Japanese immigrants prior to World War II and the 1994 Rafeedie decision that affirmed shellfish harvesting rights held by Northwest tribes. The book also sheds light on the innovations that made oysters an enduringly popular food, from the creation of so-called sexless oysters that coulTrade Review"The writers’ respective backgrounds in science and history, combined with delectable dishes, make this book one part cookbook, one part bedside reading for food and history buffs." * 425 Magazine *"A must-read for PNW oyster lovers." * KING 5 - Evening *
£21.59
PM Press Nourishing Resistance: Stories of Food, Protest
Book Synopsis
£17.09
Edward Elgar Publishing Ltd Handbook of Critical Agrarian Studies
Book SynopsisTrade Review‘This impressive Handbook captures and reflects the vibrancy of, and will propel further, the rapidly expanding field of critical agrarian studies. It is an indispensable reference in the field for students, teachers, researchers, policy experts, and activists.’ -- Saturnino M. Borras Jr., International Institute of Social Studies, the Netherlands and Editor-in-Chief of the Journal of Peasant Studies‘The Handbook of Critical Agrarian Studies is a magnificent field-building achievement. Ambitious and comprehensive, it marks the coming of age of critical agrarian studies, with first-rate contributions from foundational thinkers and emerging stars on everything from agroecology and land, to financialization, territoriality, extractivism, migrant labour, and dozens of other topics.’ -- Marc Edelman, Hunter College and The Graduate Center, City University of New York‘Critical agrarian studies is not a sentimental journey into the past but ways of rethinking how the dynamics of agrarian change reflect and shape some of the most important issues of our time. In these creative and thoughtful short chapters, leading scholars provide new angles on familiar questions such as land ownership, the ways we eat, agrarian extractivism, ecological crisis and rural social movements and on many new issues as well. Authors also lead readers through current debates and introduce them to the particular methodological problems of agrarian studies.’ -- Bridget O’Laughlin, International Institute of Social Studies, the Netherlands and Co-Editor of the Journal of Agrarian Change'The Handbook of Critical Agrarian Studies is an excellent and solid work that takes us through the foundational and current debates of this research field, its main concepts and methodological approaches, the intersection of the agrarian question with environmental, territorial, techno-science and financialization issues, among other topics. An essential reference book.’ -- Carla Gras, Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina‘This Handbook will surely become the point of departure for anyone planning research on agrarian issues from a critical perspective. The 72 contributions – most by well-regarded experts in the field—provide both succinct literature reviews and substantive insight on a broad range of relevant topics. Some of the chapters, such as on The Agrarian Question, Land Grabs, and Feasible Utopias are superb. Whether for clarification of key concepts or to grasp the contours of current debates, the Handbook will be useful to students, researchers, those teaching in the field, as well as policy advocates and activists.’ -- Carmen Diana Deere, University of Florida, USTable of ContentsContents: Foreword xxiii Tania Murray Li Acknowledgements xxv 1 An introduction to the Handbook of Critical Agrarian Studies 1 A. Haroon Akram-Lodhi, Kristina Dietz, Bettina Engels and Ben M. McKay PART I ORIGINS 2 Frontiers, regimes and learning from history 9 Ulbe Bosma and Eric Vanhaute 3 Origins of peasant studies 15 Harriet Friedmann 4 The diversity of classical agrarian Marxism 25 A. Haroon Akram-Lodhi and Cristóbal Kay 5 Debates on the historical origins of agrarian capitalism 34 Xavier Lafrance 6 An alternative perspective on the agrarian question in Europe and in the developing countries 45 Utsa Patnaik PART II CONCEPTS 7 The agrarian question 53 Michael Watts 8 Class 67 Sara Berry 9 Land 72 A. Haroon Akram-Lodhi 10 Frontiers: Commodification and territorialization 80 Mattias Borg Rasmussen and Christian Lund 11 Labour 91 Jonathan Pattenden 12 Labor and social reproduction 99 Smriti Rao 13 Peasants 109 Jan Douwe van der Ploeg 14 Gender 120 Avanti Mukherjee 15 Gender, nature, body 131 Andrea J. Nightingale and Wendy Harcourt 16 Kinship 139 Pauline E. Peters 17 Generation 150 Ben White 18 Intersectionality 157 Carol J. Pierce Colfer, Markus Ihalainen and Bimbika Sijapati Basnett 19 Merchant and usurer’s capital 165 John Harriss 20 Agricultural markets 171 Muhammad Ali Jan and Barbara Harriss-White 21 Financialization 178 Jennifer Clapp and S. Ryan Isakson 22 Agrarian law 187 Sergio Coronado 23 Territoriality 197 Annie Shattuck and Nancy Lee Peluso 24 Agrarian/land reform 205 Ben Cousins 25 Food regimes 218 Philip McMichael 26 Crisis 232 Robert Chernomas, Ian Hudson and A. Haroon Akram-Lodhi 27 Food sovereignty, food security and the right to food 238 Priscilla Claeys, Annette Aurélie Desmarais and Jasber Singh PART III METHODOLOGIES 28 Qualitative research 251 Elisa Greco 29 Quantitative analysis 258 J. Paul Dunne 30 Geographical research 266 Oliver Pye 31 Questions and answers 272 A. Haroon Akram-Lodhi PART IV REGIONAL PERSPECTIVES 32 The agrarian question in Africa: Past, present and future 279 Samir Amin 33 Social movements in times of extractivism: The ecoterritorial turn in Latin America 285 Maristella Svampa 34 Agrarian change in China: Historical origins and competing perspectives 296 Qian Forrest Zhang 35 Beyond confrontation: Silent growers, symbiosis and subtle peasantness in post-socialist Eurasia 305 Oane Visser, Brian Kuns and Petr Jehlička 36 BRICS and global agrarian transformations 316 Gustavo de L.T. Oliveira and Ben M. McKay 37 Neoliberalism and the crisis in India’s countryside 324 Prabhat Patnaik 38 Crises of capitalism in the countryside: Debates from the South 334 Praveen Jha and Paris Yeros PART V DEBATES 39 Land grabs 346 Ariane Goetz 40 Water for agriculture 357 Larry A. Swatuk 41 Biofuels 366 Carol Hunsberger 42 Industrial fisheries and oceanic accumulation 374 Elizabeth Havice and Liam Campling 43 Forests and current transitions 387 Markus Kröger 44 Artisanal and small-scale mining 401 Boris Verbrugge and Robin Thiers 45 Footloose labour 410 John Harriss 46 Contract farming 416 Helena Pérez Niño and Carlos Oya 47 Biotechnology 427 Matthew A. Schnurr and Lincoln Addison 48 Agroecology 438 Nils McCune and Peter Rosset 49 Identities and culture in the rural world 453 Nicholas Copeland 50 Everyday politics in agrarian societies 463 Benedict J. Tria Kerkvliet 51 The state and rural politics 469 Leandro Vergara-Camus 52 Experts, land regimes and the politics of mapping 480 Facundo Martín 53 Rural social movements/transnational agrarian movements 491 Giuliano Martiniello 54 Industrial agriculture and agrarian extractivism 503 Ben M. McKay and Henry Veltmeyer 55 Rural dispossession and capital accumulation 515 Derek Hall 56 Ecological crises in the rural world 525 Marcus Taylor 57 Microfinance and rural financial inclusion 536 Marcus Taylor 58 Rural indebtedness 547 Julien-François Gerber 59 The neoliberal diet 556 Gerardo Otero 60 Meatification 561 Tony Weis 61 Digital agriculture 568 Kristina Dietz and Franza Drechsel 62 COVID-19 581 A. Haroon Akram-Lodhi PART VI TRAJECTORIES 63 The interface of critical development studies and critical agrarian studies 594 Henry Veltmeyer 64 Political ecology 601 Kristina Dietz 65 Pluriloguing postcolonial studies and critical agrarian studies 610 Johanna Leinius 66 Agrarian justice: Land, human rights and democratization 620 Jennifer C. Franco and Sofía Monsalve Suárez 67 Strategic linkages between STS and critical agrarian studies 630 Ryan Nehring 68 The Capitalocene response to the Anthropocene 636 Kees Jansen and Joost Jongerden 69 Degrowth in agrarian and fisheries studies 647 Arnim Scheidel, Irmak Ertör and Federico Demaria 70 Reconfiguring the intersection between urban food movements and agrarian struggles: Building an urban political agroecology praxis 656 Chiara Tornaghi and Severin Halder 71 Radical transformation: Creating alternatives to capitalism in the countryside 666 Kristina Dietz and Bettina Engels 72 Feasible utopias 676 Ray Bush Index 689
£48.40
Berghahn Books Edible People: The Historical Consumption of
Book Synopsis While human cannibalism has attracted considerable notice and controversy, certain aspects of the practice have received scant attention. These include the connection between cannibalism and xenophobia: the capture and consumption of unwanted strangers. Likewise ignored is the connection to slavery: the fact that in some societies slaves and persons captured in slave raids could be, and were, killed and eaten. This book explores these largely forgotten practices and ignored connections while making explicit the links between cannibal acts, imperialist influences and the role of capitalist trading practices. These are highly important for the history of the slave trade and for understanding the colonialist history of Africa.Trade Review “I thought I knew a lot about cannibalism until I read ‘Edible People’ by Christian Siefkes. The sheer volume of references is a gift. It is a remarkable book.” • Shirley Lindenbaum, City University of New York “This is a terrific piece of eye-opening research which illuminates a horrible but true part of human nature. It is wide ranging – covering many different cultures, peoples and places – and will fascinate any historian or anthropologist. For the general reader, it offers many vivid accounts of what seems inexplicable behaviour which was once far more common than anyone would have thought.” • Jasper Becker, author of Hungry Ghosts: Mao's Secret Famine “This is a remarkable book. As a historical archive detailing the extent of cannibalism in various parts of the world at different periods of history, it is largely unmatched and breaks new ground in the sheer volume of material presented.” • Paul Collinson, Oxford Brookes University “Christian Siefkes' work on cannibalism explores areas of the phenomenon that are still little understood, and makes an important and significant addition to the existing literature on the topic. His research is broad-ranging, and his perspectives are particularly insightful.” • Paul Moon, Auckland University of TechnologyTable of Contents List of Illustrations Introduction Chapter 1. A Taxonomy of Cannibal Practices Chapter 2. Slave Eating in New Zealand Chapter 3. Slave Eating in the Bismarck Archipelago and Sumatra Chapter 4. Ivory, Slavery, and Slave Eating in the Congo Basin Chapter 5. The Roles of Arab-Swahili Merchants and the Congo Free State Chapter 6. Understanding Congolese Slave Eating Chapter 7. Commercial and Economic Aspects of Congolese Cannibalism Chapter 8. Exploitation and Patriarchy in the Congo Chapter 9. The Jameson Affair Chapter 10. The Question of European Influences and the Obeyesekere Conjecture Chapter 11. Foreigner Poaching in New Guinea and the Bismarck Archipelago Chapter 12. Foreigner Poaching in Fiji and Central Africa Chapter 13. The Trade in Human Flesh and in “Edible” Corpses Chapter 14. Famine and Commercial Cannibalism in China Chapter 15. Warfare and Culinary Cannibalism in China Conclusion Bibliography Index
£96.30
Amber Books Ltd The Book of Tea: Japanese Tea Ceremonies and
Book Synopsis‘Tea began as a medicine and grew into a beverage,’ are the opening words of Okakura Kakuzō’s The Book of Tea, written in English in 1906 for a Western audience. The book is a long essay celebrating the secular art of the Japanese tea ceremony and linking its importance with Zen Buddhism and Taoism. It is both about cultural life, aesthetics and philosophy, emphasising how Teaism – a term Kakuzō coined – taught the Japanese many things; most importantly, simplicity, which can be seen in Japanese art and architecture. Looking back at the evolution of the Japanese tea ceremony, Kakuzō argues that Teaism, in itself, is one of the profound universal remedies that two parties could sit down to. Where the West had scoffed at Eastern religion and morals, it held Eastern tea ceremonies in high regard. With a new introduction, this is an exquisitely produced edition of a classic text made using traditional Chinese bookbinding techniques. Surely it’s time for tea.Table of ContentsIntroduction I. The Cup of Humanity II. The Schools of Tea III. Taoism and Zenism IV. The Tea-Room V. Art Appreciation VI. Flowers VII. Tea-Masters
£16.99
Penguin Putnam Inc Regenesis
Book Synopsis
£15.30
Granta Books The Case for Keto: The Truth About Low-Carb,
Book SynopsisTHE SUNDAY TIMES BESTSELLER 'Those who feel doomed to be fat would be well advised to digest every word of Taubes's cogently argued, agenda-shifting book. It could be a life-changer for some' Book of the Week, Observer A revelatory expose of the bad science behind conventional weight loss advice, arguing for low-carb high-fat diets, from the bestselling author of The Case Against Sugar. While government and nutritional organisations spout the failed mantra of calorie reduction, doctors treating diabetes and obesity are experiencing extraordinary results among patients cutting out carbs. This diet has the essential benefit of allowing you to lose weight without ever feeling hungry. World authority Gary Taubes analyses the bad science behind our nutritional dogma. He shows that weight gain is driven by genetic, hormonal factors - and not overeating or 'gluttony' as is commonly the underlying suggestion - citing compelling evidence that people with the propensity to fatten easily can be helped best by a low carbohydrate high fat diet. This groundbreaking read offers hope to anyone wishing to prevent or reverse diabetes or obesity - as well as anyone wanting to eat more healthily - and will fundamentally change our habits around food forever. 'Gary Taubes deserves a national science medal for helping to raise the critical question of why the food we eat is killing us ... offers new hope to people suffering from obesity.' Kevin Schulman, M.D., Professor of Medicine, Stanford UniversityTrade ReviewCogently argued, agenda-shifting... a life changer * Observer *What should we eat? Gary Taubes provides the answer. His work has changed everything about the way I eat. -- Gretchen Rubin, author of The Happiness ProjectGary Taubes's book violates everything leading medical societies and governmental agencies espouse -- but Taubes is right and they are wrong. Medicine, like life, is about risk and benefit. This book provides the best path for most people who are overweight or obese to restore health -- Orrin Devinsky, M.D., Professor of Neurology & Neuroscience, New York University, School of Medicine
£9.49
Profile Books Ltd At Christmas We Feast: Festive Food Through the
Book Synopsis'A joy to immerse oneself in' Andi Oliver 'In the field of food history, Annie Gray leads the pack' Jay Rayner For many people Christmas wouldn't be Christmas without a turkey and trimmings, pudding and brandy butter. And yet it wasn't always that way. Gone are the gluttonous banquets featuring boar's head and brawn - but how did we get to the Christmas food of today? Historian Annie Gray digs into the evolution of our festive meal, from the birth of the twelve-day celebration under Edward I and the the restoration of holiday splendour under Victoria to the present day. Organised by festive dish and illustrated throughout, At Christmas We Feast is a delectable trip through time - stuffed full of classic recipes, doused with history and tradition, and sprinkled with the joy of the feasts of Christmas past.Trade ReviewDr Annie Gray is just one of the best! She brings history and food to life with humanity and her customary wry wit and attention to detail. Anything that she writes is always a joy to immerse oneself in. -- Andi Oliver, chef and broadcasterPacked with fascinating historical facts and some even more absorbing recipes ... a cracking read and a great stocking filler * Irish Daily Mail *Mouth-watering and infused with Christmas spirit * Herald *Take a trip through time with food historian Annie Gray' * BBC Good Food *An admirable book on festive cooking -- Melanie McDonagh * Spectator *Praise for Victory in the Kitchen: Zingy, fresh, and unexpected: Annie Gray, the queen of food historians, finds her perfect subject. A book to devour -- Lucy WorsleyPopular history at its very best * Daily Mail *Annie Gray is a brilliant writer and scholar who brings a glorious combination of enthusiasm and greed to every subject she tackles. In the field of food history she leads the pack -- Jay Rayner
£9.49
Synergetic Press Inc.,U.S. Agroecology and Regenerative Agriculture
Book SynopsisA synthesis of more than three decades of interdisciplinary research and practice, Agroecology and Regenerative Agriculture: An Evidence-based Guide to Sustainable Solutions for Hunger, Poverty, and Climate Change, provides evidence-based solutions to some of the world’s most pressing crises in global ecology, agriculture and public health. Featuring the work of Navdanya, an organization founded by Dr. Vandana Shiva that promotes agroecology, seed freedom, and a vision of Earth Democracy that seeks justice for the Earth and all living beings, this work serves as a guidebook for agriculture scientists, policy makers, environmentalists and every individual who cares about their own health as well as the vitality of the planet. Agroecology and Regenerative Agriculture, provides a detailed analysis of the multiple planetary dilemmas we face due to c
£17.09
Profile Books Ltd The Greedy Queen: Eating with Victoria
Book SynopsisFrom Dr Annie Gray, presenter of BBC2's Victorian Bakers What does it mean to eat like a queen? Elizabeth gorged on sugar, Mary on chocolate and Anne was known as 'Brandy Nan'. Victoria ate all of this and more. The Greedy Queen celebrates Victoria's appetite, both for food and, indeed, for life. Born in May 1819, Victoria came 'as plump as a partridge'. In her early years she lived on milk and bread under the Kensington system; in her old age she suffered constant indigestion yet continued to over-eat. From intimate breakfasts with the King of France, to romping at tea-parties with her children, and from state balls to her last sip of milk, her life is examined through what she ate, when and with whom. In the royal household, Victoria was surrounded by ladies-in-waiting, secretaries, dressers and coachmen, but below stairs there was another category of servant: her cooks. More fundamental and yet completely hidden, they are now uncovered in their working environment for the first time. Voracious and adventurous in her tastes, Queen Victoria was head of state during a revolution in how we ate - from the highest tables to the most humble. Bursting with original research, The Greedy Queen considers Britain's most iconic monarch from a new perspective, telling the story of British food along the way.Trade ReviewHad me at the first sentence -- Nigel SlaterZingy, fresh, and unexpected: Annie Gray, the queen of food historians, finds her perfect subject. A book to devour -- Lucy WorsleyAnnie Gray is a brilliant writer and scholar who brings a glorious combination of enthusiasm and greed to every subject she tackles. In the field of food history she leads the pack. -- Jay RaynerIn this wonderfully researched and entertaining book, Gray uncovers a slice of royal history which until now has been completely ignored. -- Jane Ridley * Spectator *[A] delicious portrait -- Daisy Goodwin * Mail on Sunday *'The best - and most popular - rooms in any National Trust property are always the kitchens. It is there, rather than the grand staterooms, that we are able to visualise what life was really like in the past. In The Greedy Queen Annie Gray replicates those kitchens in book form, conjuring up for her readers both the elaborate banquets and the quiet family dinners of Queen Victoria and her household. Never has history seemed quite as delicious as in these pages.' -- Judith FlandersI'm avid to tuck in. -- Rachel Cooke * Guardian 2017 non-fiction picks *One of the most fascinating royal biographies I have read ... Culinary biography is a relatively undersubscribed genre, but this biographer and subject show off its great potential ... Gray writes with great authority, verve and confidence -- Paula Byrne * Times *Gray does an excellent job ... This is fascinating material, extracted from the archives by some fine forensic reading. -- Kathryn Hughes * TLS *If we are what we eat, then what was Victoria? This brilliant first book by Annie Gray wastes no time in telling us ... Gray's oeuvre is deeply satisfying ... her tone is lively, her pace jaunty. -- Cate Devine * Herald *Bursting with original research, The Greedy Queen looks at the monarch from a new perspective, telling the story of British food along the way. * Majesty Magazine *Written with great affection, it reveals a queen full of paradoxes, cosseted from real life but with a hearty appetite and startling joie de vivre alongside bouts of grief-stricken melancholy. A real feast. -- Patricia Carswell * WI Life *I love a good historical non-fiction read and the topic of food lends itself so well to this genre. In this beautifully researched book, Annie Gray explains how food culture changed during Victoria's long reign, the difference in diet between the queen and her poorest subjects and even what she ate to cure her of constipation (rhubarb, if you must know.) A fascinating read. -- Sarra Manning * Red *
£10.87
Reaktion Books Oyster: A Global History
Book SynopsisSince the dawn of time oysters have inhabited the earth. Naturally high in essential vitamins and minerals, they are one of the oldest known and most widely enjoyed foods consumed by humans. Varying in size from as small as a grape to as large as a dinner plate, the oyster has driven countries towards discovery and exploration. It has been the food of the rich and the sustenance of the poor. Renowned for its supposed aphrodisiac quality, it has inspired writers, poets, painters and lovers. Throughout history, it has also contributed to the spread of diseases such as typhoid and cholera. Follow the story from the prehistoric up to the present day, discovering how the oyster became the food of both paupers and kings, contributed to the building of empires and the demise of ecosystems, and why it may be the creature to help save the world's dying coastal shorelines and reefs.
£14.99
Bio-dynamic Farming & Gardening Association Inc.,U.S. The Essentials of Nutrition
Book SynopsisDiscusses nutrition in practice, including milk, protein, fats, carbohydrates, minerals and vitamins.
£13.49
Bloomsbury Publishing PLC The Food and Folklore Reader
Book SynopsisThe Food and Folklore Reader 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 Trade Review[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 *This 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, USAWant to understand why food is so important? Read this book. Expertly curated by Lucy Long, The Food and Folklore Reader 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, USAFolklore 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, USAThis 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, USAFood and Folklore Reader is an excellent contribution to the study of food from the distinctive angle that folklore provides. * Folklore *Table of ContentsGeneral 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
£35.14
Profile Books Ltd Victory in the Kitchen: The Life of Churchill's
Book SynopsisThis is the story of a woman who was not a royal, not rich, not famous; someone who simply worked hard and enjoyed her life. But while Georgina Landemare saw herself as ordinary, her accomplishments were anything but. Georgina started her career as a nursemaid and ended it cooking for one of the best-known figures in British history: Winston Churchill. To him, food was central, not only as a pleasure but as a diplomatic tool at a time when the world was embroiled in war. With this eager eater and his skilled cook, ranging from rural Berkshire to wartime London, via Belle Epoque Paris and prohibition-era New York, Annie Gray shows how life in service - and food - changed during the huge upheavals of the twentieth century.Trade ReviewDeliciously entertaining * Daily Mail *Engaging ... appeals to three national obsessions: the preparation and presentation of food; the lost world of great households, above and below stairs; and the private life of a national hero, Churchill * The Times *Gray is an inventive researcher ... she likes to get close up to the everyday past * Spectator *The queen of food historians -- Lucy WorsleyAnnie Gray is a brilliant writer and scholar who brings a glorious combination of enthusiasm and greed to every subject she tackles. In the field of food history she leads the pack -- Jay RaynerPopular history at its very best * Daily Mail *Victory in the Kitchen ... recreates a corner of early 20th-century domestic life * Spectator *Gray writes with great authority, verve and confidence * The Times *
£9.49
Chelsea Green Publishing Co The Carbon Farming Solution: A Global Toolkit of
Book SynopsisWith carbon farming, agriculture ceases to be part of the climate problem and becomes a critical part of the solution "This book is the toolkit for making the soil itself a sponge for carbon. It’s a powerful vision."—Bill McKibben "The Carbon Farming Solution is a book we will look back upon decades from now and wonder why something so critically relevant could have been so overlooked until that time. . . . [It] describes the foundation of the future of civilization."—Paul Hawken In this groundbreaking book, Eric Toensmeier argues that agriculture—specifically, the subset of practices known as "carbon farming"—can, and should be, a linchpin of a global climate solutions platform. Carbon farming is a suite of agricultural practices and crops that sequester carbon in the soil and in above-ground biomass. Combined with a massive reduction in fossil fuel emissions—and in concert with adaptation strategies to our changing environment— carbon farming has the potential to bring us back from the brink of disaster and return our atmosphere to the "magic number" of 350 parts per million of carbon dioxide. Toensmeier’s book is the first to bring together these powerful strategies in one place. Includes in-depth analysis of the available research. Carbon farming can take many forms. The simplest practices involve modifications to annual crop production. Although many of these modifications have relatively low sequestration potential, they are widely applicable and easily adopted, and thus have excellent potential to mitigate climate change if practiced on a global scale. Likewise, grazing systems such as silvopasture are easily replicable, don’t require significant changes to human diet, and—given the amount of agricultural land worldwide that is devoted to pasture—can be important strategies in the carbon farming arsenal. But by far, agroforestry practices and perennial crops present the best opportunities for sequestration. While many of these systems are challenging to establish and manage, and would require us to change our diets to new and largely unfamiliar perennial crops, they also offer huge potential that has been almost entirely ignored by climate crusaders. Many of these carbon farming practices are already implemented globally on a scale of millions of hectares. These are not minor or marginal efforts, but win-win solutions that provide food, fodder, and feedstocks while fostering community self-reliance, creating jobs, protecting biodiversity, and repairing degraded land—all while sequestering carbon, reducing emissions, and ultimately contributing to a climate that will remain amenable to human civilization. Just as importantly to a livable future, these crops and practices can contribute to broader social goals such as women’s empowerment, food sovereignty, and climate justice. The Carbon Farming Solution is—at its root—a toolkit and the most complete collection of climate-friendly crops and practices currently available. With this toolkit, farmers, communities, and governments large and small, can successfully launch carbon farming projects with the most appropriate crops and practices to their climate, locale, and socioeconomic needs. Toensmeier’s ultimate goal is to place carbon farming firmly in the center of the climate solutions platform, alongside clean solar and wind energy. With The Carbon Farming Solution, Toensmeier wants to change the discussion, impact policy decisions, and steer mitigation funds to the research, projects, and people around the world who envision a future where agriculture becomes the protagonist in this fraught, urgent, and unprecedented drama of our time. Citizens, farmers, and funders will be inspired to use the tools presented in this important book to transform degraded lands around the world into productive carbon-storing landscapes.Trade ReviewJournal of Agroecology and Sustainable Food Systems- "Readers interested in carbon capture and climate mitigation will welcome this new resource, one of the most complete books on the market today that deals with what could be called 'carbon farming.' Although the focus is on perennial crops and systems often grouped under the topics of agroforestry, or more recently permaculture, the book also delves into creative and biodiverse annual cropping and livestock systems, new crops, and innovative designs all focused on the issue of carbon. Toensmeier is an applied ecologist with extensive experience in the Latin American tropics, and practices these principles in workshops, books, and at home. More than a reference volume, The Carbon Farming Solution is an easily read and interesting overview of this important frontier. … The appendixes to the book provide a wealth of data on species and relevant references that could keep anyone truly interested engaged for months in following up on sources and designing new systems based on these ideas. The Carbon Farming Solution is indeed a monumental project that will help guide tropical agricultural development for decades, and Toensmeier has provided a significant resource for those concerned about climate and the future.”Choice- "The terrestrial carbon pool is one of the most dynamic because it is directly affected by how people manage soils and implement cropping systems. The renewed interest in sequestering carbon into the soil reservoir creates a series of questions on how to introduce practices that are effective in increasing soil carbon along with providing plant resources to sustain the goods and services needed for a healthy ecosystem. In this volume, Toensmeier (Yale Univ.), co-author with David Jacke of Edible Forest Gardens, (v. 1) (CH, Jan'06, 43-2794), explores the carbon sequestration potential of different agroecological systems. He directly compares these systems, revealing the limitations of each and placing their dynamics in perspective. These include annual versus perennial systems and grasses and crops versus trees. As the subtitle indicates, the book uses a toolkit approach to help readers understand the value of selecting different practices and species appropriate to a given ecosystem. Included in the analysis of mitigation strategies are livestock systems and ways these can be managed in concert with plant systems to create viable agroecosystems to reduce the carbon footprint in agriculture. Summing Up: Recommended. All library collections.”Booklist- "To minimize climate change, environmental engineers have recently proposed several innovative, if controversial, schemes designed to soak up CO2 or even block sunlight altogether, including spraying aerosols in the upper atmosphere. Yet, according to permaculture expert Toensmeier, a more reliable and safer solution involves trading in conventional agriculture practices for a soil-management methodology known as carbon farming. In this weighty but well-organized handbook, Toensmeier offers a wealth of guidance on cutting-edge farming techniques that reduce greenhouse-gas emissions and capture carbon in vegetation and soils. As a successful model of what’s possible, Toensmeier cites Las Canadas, in Veracruz, Mexico, where food-cooperative owner Ricardo Romero restored 250 acres of degraded farmland within 10 years. In 5 lucidly written sections, Toensmeier covers the science of carbon sequestration, perennial crop cultivation, and key financing tips. On the coattails of the recent, successful Paris Climate Summit, Toensmeier provides invaluable information and inspiration to farmers and agricultural entrepreneurs as well as everyone interested in environmentally positive farming as part of the effort to protect food sources and mitigate global warming.”Library Journal- "Toensmeier (Perennial Vegetables) contends that shifting agricultural practices can help mitigate climate change and advocates for carbon farming, i.e., using a suite of perennial crops and practices that simultaneously seclude carbon in the soil while maintaining the amounts of crops needed globally for food, materials, and energy. The author delineates the different types of systems that are best at sequestering carbon and also provides strategies for livestock management, supplying general information on practices such as rainwater harvesting and terrace farming that will help guarantee the successful implementation of this type of farming. A large section is devoted to perennial crops that Toensmeier maintains would be strong candidates for carbon farming. VERDICT: Both small- and large-scale farmers will find ways to apply methods that segregate carbon and therefore lessen the deleterious effects of climate change in this comprehensive title.”“Agriculture is currently a major net producer of greenhouse gases, with little prospect of improvement unless things change markedly. In The Carbon Farming Solution, Eric Toensmeier puts carbon sequestration at the forefront and shows how agriculture can be a net absorber of carbon. Improved forms of annual-based agriculture can help to a degree; however to maximize carbon sequestration, it is perennial crops we must look at, whether it be perennial grains, other perennial staples, or agroforestry systems incorporating trees and other crops. In this impressive book, backed up with numerous tables and references, the author has assembled a toolkit that will be of great use to anybody involved in agriculture whether in the tropics or colder northern regions. For me the highlights are the chapters covering perennial crop species organized by use—staple crops, protein crops, oil crops, industrial crops, etc.—with some seven hundred species described. There are crops here for all climate types, with good information on cultivation and yields, so that wherever you are, you will be able to find suitable recommended perennial crops. This is an excellent book that gives great hope without being naïve and makes a clear reasoned argument for a more perennial-based agriculture to both feed people and take carbon out of the air.”--Martin Crawford, director, The Agroforestry Research Trust; author of Creating a Forest Garden and Trees for Gardens, Orchards, and Permaculture “Scientific observations and models are building an increasingly dire picture of the obstacles that must be crossed on the road to achieving climate and ecological health and stability on a planet filled with humans. The relentlessly hopeful (but not naively optimistic) author of The Carbon Farming Solution reminds us that our planet is still rich in biological resources and that humanity is capable of astonishing feats of creativity and collaborative action; the picture painted here in word and image depicts both the barriers and paths through them. Eric Toensmeier draws upon both the scientific literature and the world’s ethnobotanical knowledge bank to construct a logical and compelling road map for future research and investment to reinvent agriculture. But reason and facts alone are insufficient to sustain a global and long-term agenda; passion is required. In the end, it is the perennial plants (and their human and microbial partners) themselves—lovingly portrayed here in their glorious diversity and elegant functionality—that steal the show and our hearts. This ‘Who’s Who’ of wild or orphaned potential crops can inspire a new generation of plant lovers and gardeners to become the convention-questioning, dedicated, passionate, hopeful scientists, farmers, and leaders that the movement requires.”--David Van Tassel, PhD, senior scientist, The Land Institute“These are exciting times for soil carbon! What was once an obscure topic mainly of interest to agronomists and gardeners is now viewed by many people as a key to solving multiple challenges in the 21st century, including climate change, hunger, and drought. For urgent times, we need an urgent agriculture. That’s exactly what we get in Eric Toensmeier’s new book—a detailed, practical explanation of how to increase carbon in our soils, written with passion and skill by a leader in regenerative agriculture. We know what to do, and with The Carbon Farming Solution we know how to do it. Let’s get going!"--Courtney White, author of Grass, Soil, Hope and Two Percent Solutions for the Planet“Eric Toensmeier has done it again! The Carbon Farming Solution is a detailed vision that will become the go-to reference guide for everyone who is interested in an accessible toolkit showcasing global agroecological carbon farming in action. This indispensable book needs to be put in the hands of all climate-change policy makers, agrarians, and people who eat food, drink water, and breathe air. Mr. Toensmeier’s book is not ground-breaking—it is ground-healing!”--Brock Dolman, director, Permaculture Program and WATER Institute at Occidental Arts and Ecology Center“The Carbon Farming Solution is a book we will look back upon decades from now and wonder why something so critically relevant could have been so overlooked until that time. We are told we have a choice between chemical/GMO agriculture if we want to feed the world, or we can see children starve and adopt organic agriculture as a romantic and sentimental pursuit. Really? Toensmeier describes a future that is in alignment with how life works, a scientific and sophisticated agricultural understanding of husbandry and biology that surpasses the productivity of industrial agriculture. What is phenomenal about these land-use solutions is that they are the only way we can bring carbon back home if we are to reverse climate change. The title is accurate but humble: The Carbon Farming Solution describes the foundation of the future of civilization.”--Paul Hawken, author of Blessed Unrest“Eric Toensmeier presents a convincing argument that carbon farming is crucial to addressing global issues of the 21st century including climate change, food and nutritional insecurity, eutrophication and contamination of water, and dwindling of soil biodiversity. Implemented in a transparent manner and with payments of just and fair price based on the true societal value, carbon farming is also pertinent to alleviating poverty and addressing several Sustainable Development Goals of the United Nations. Carbon farming as a strategy is in accord with the “4 pour 1000” initiative of the French Government presented during the COP-21 Summit in Paris on December 1, 2015 and The Carbon Farming Solution is a befitting tribute to the 2015 International Year of Soils.”--Dr. Rattan Lal, Distinguished University Professor of Soil Science and director of The Carbon Management and Sequestration Center, The Ohio State University; President Elect, International Union of Soil Sciences“The Carbon Farming Solution is a book whose time has come. This detailed documentation of regenerative practices from around the world, including principles and methods, provides a practical guide for others to follow and expand upon as humanity takes on the ‘Great Work of Our Time’—to restore the Earth’s natural systems to ecological health. The Carbon Farming Solution is of enormous importance.”--John D. Liu, founder and director, Environmental Education Media Project (EEMP)“If we seriously put our minds to it, we could easily provide ourselves with enough food, forever; and do so in ecologically sound ways; and at the same time—a huge bonus!—trap enough carbon in the soil to tip the battle against global warming. The methods are those of agroecology—including organic farming in general, and permaculture in particular; and as Eric Toensmeier excellently describes, farmers worldwide are already on the case. So this book offers what governments at present spectacularly do not: hope.”--Colin Tudge, author of Good Food for Everyone Forever and Why Genes Are Not Selfish and People Are Nice“Eric Toensmeier has done a hugely impressive job putting together this magnum opus. It is packed with an enormous amount of information about seven hundred plant species that have a role to play in saving the planet from land degradation and climate change, while at the same time improving the lives of millions of poor farmers, especially in the tropics and sub-tropics. The Carbon Farming Solution covers species for every use and every situation that can be assembled in infinite agroecological combinations. On top of that, the cultivation of these crops can lead to new industries in the production of food, medicines, cosmetics, and materials—creating wealth and employment. This information should be absorbed by everyone engaged in agriculture; everyone concerned about the future of the world and the well-being and health of its people; and everyone interested in protecting biodiversity. Indeed, The Carbon Farming Solution offers a path to a bright new world!”--Professor Roger Leakey, vice chairman of the International Tree Foundation and author of Living with the Trees of Life“Eric Toensmeier is one of North America’s most inventive and scientifically-minded permaculture experimenters. In this book, he offers nothing less than a new vision for world agriculture that is more resilient, supports traditional farmers, and also helps relieve the global climate crisis. The Carbon Farming Solution offers an encyclopedic but also highly readable view of new and old carbon-trapping farming methods that can be applied around the world, and a profile of the highly adaptable, soil-enhancing perennial plant species that may just be the key to a livable human future.”--Brian Tokar, director of the Institute for Social Ecology and author of Toward Climate Justice: Perspectives on the Climate Crisis and Social Change“The Carbon Farming Solution is an excellent reference book that convincingly explains the potential of farming practices based on perennial crops for carbon sequestration and climate change mitigation and adaptation. The numerous photographs and charts included help illustrate the food-security and multi-functionality attributes of agroforestry and other such farming systems. In addition to professionals who work on food security and climate stabilization issues, undergraduate and graduate students of these topics will find the book useful.”--Dr. P. K. Ramachandran Nair, Distinguished Professor in the School of Forest Resources and Conservation, University of Florida“Dealing with climate change requires action on many fronts, and this book is the toolkit for making the soil itself a sponge for carbon. It’s a powerful vision, one that I’ve seen playing out in enough places to make me very hopeful it can presage major changes in our species’ use of the land.”--Bill McKibben, author of Deep Economy“In The Carbon Farming Solution, Eric Toensmeier admirably harnesses available data with traditional wisdom to propose a practical response to climate change. Toensmeier’s solution-oriented ideas combine his clear understanding of ecology, agriculture, and the magnitude of the challenge we face with a set of agriculture-based solutions that are suited to various livelihoods, communities, and systems of production. This book will surely be a benchmark in policy-relevant knowledge.”--Dr. Cheikh Mbow, senior scientist on climate change and development, World Agroforestry Centre
£45.00
Profile Books Ltd A Cheesemonger's History of The British Isles
Book SynopsisTHE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the André Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.Trade ReviewA delightful and informative romp through centuries of British cheesemaking ... it would make a fine Christmas present, along with a wedge of Sparkenhoe red leicester' * Guardian *Palmer writes with pace and passion, and his encounters with modern-day practitioners fizz with infectious delight ... Full of flavour * Sunday Times *Part history, part travelogue and part tasting menu ... an utter delight, rousing, infectiously impassioned and inspiring * Stephanie Sy-Quia, The Spectator *We are taught in school that history is about kings and queens and posh people sitting on horses, but Ned Palmer teaches us that in fact, correctly understood, history is mainly about cheese. I hugely enjoyed his engaging, learned, funny, surprising book. Palmer wears his extraordinary range of knowledge lightly, but he is serious too. His book is history from below, from the perspective of daily life; it talks about the food and the life and the needs of unfamous people. A Cheesemonger's History of the British Isles is the best kind of social history, the kind you can eatA beautifully textured tour around the cheeseboard.A fabulous, fascinating Cheese Odyssey.Following the history of cheese from its neolithic beginnings right up to the modern day, Ned takes you on an entrancing journey through cheese and British history itself, meeting dozens of dedicated cheesemaker's along the way. Ned Palmer is a erudite, charming guide to all things cheese - and his book will make you want to eat nothing but cheese all day long.As an author of historical fiction, I was impressed by Ned's command of history but also delighted by his light, fluid and professional writing style - which was, in turn, funny, fascinating, and sometimes even profound. From Medieval monastic cheese-making to the horrors of the Milk Marketing Board, Ned charts a gripping and often mouth-watering course through the culture behind bacterial cultures. He has the true food-writer's gift of inspiring wild cravings in the reader. Reading late into the night, I constantly had to fight the urge to raid the cheese box in the fridge. Not always successfully. This book is a triumphant paean to the fine art of cheese-making, past and present, and a must-buy for anyone who appreciates good food - and good history. A truly cheese-mongous achievement!Palmer's writing is loquacious; it is as if he has leant across the counter to regale you with tales of when he was a 'younger monger'. His history is an utter delight, rousing, infectiously impassioned and inspiring of pride * Spectator *Palmer is both a cheesemonger and a cheese historian - encyclopedic, forensic and geekily obsessed with the stuff. He writes in a jolly patter: warm, wry and deliciously digressive. * Financial Times *Ripe with fascinating facts and anecdotes * Sunday Telegraph *The book is a treasure trove of amusing asides and anecdotes, such as the one about the 17th-century Welsh justice of the peace who assessed a defendant's guilt by his ability to swallow "enchanted" cheese. * The Times *One of the best cookery books to get you through lockdown... fab -- The Scotsman
£9.49
HarperCollins Publishers Food for the Soul Over 80 Delicious Recipes to
Book Synopsis**A SUNDAY TIMES BESTSELLER**Reclaim your time, your kitchen, and your taste buds with over 80 delicious recipes to feed your soul!Whether you have 15 minutes or an hour to spare, this gorgeous debut cookbook from Lucy Lord will reignite your love for cooking, help you get creative in the kitchen, and redefine your relationship with food.Be it a two-minute-smoothie in the morning to get you going before work, or a thick slice of banana bread on a lazy weekend catch-up with friends, these recipes are simple but special.Dig into this beautiful book and discover that happiness really is homemade.With chapters including: It's a Good Day to Have a Good Day: Breakfasts and Brunches Dips and Dressings: Your new staples Say No to Shit Salads Mains: Winning combinations for any appetite In-Betweens and Afters Get Baked: Sweet and Savoury recipes to rival any artisan Smoothies and Cocktails
£13.49
Bloomsbury Publishing PLC Milk: A 10,000-Year History
Book SynopsisMark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy – with recipes throughout While mother’s milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago. Today, milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement and advocates for raw milk, who controversially reject pasteurisation. Profoundly intertwined with human civilisation, milk has a compelling and surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid’s diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.Trade Review[A] wonderfully wide-ranging study -- PD Smith * Guardian *[A] rich, fascinating and comprehensive history ... [A] highly readable volume, stuffed with colourful historical facts from all corners of the globe and epochs * Spectator *A feat of investigation, compilation and organization ... Altogether a complex and rich survey, Milk! is a book well worth nursing. * Wall Street Journal *A treasure trove of fascinating details * The Times *The sort of book that Proust might have written had Proust become distracted by the madeleine ... you step away from this book with a new vantage on history * New York Times Book Review *
£10.44
Columbia University Press Food and Faith in Christian Culture
Book SynopsisTrade ReviewThis excellent collection of essays shows the remarkable variety of ways in which food and meals have served to create and express identity for Christians. From the Middle Ages to the present, and from the Reformation to Orthodoxy to evangelicalism, contributors explore the diversity and the ubiquity of food's connection to faith. -- The Revd Canon Andrew McGowan, Trinity College, The University of Melbourne Ken Albala and Trudy Eden serve a delightful potpourri of thought-provoking and insightful essays. Widely separated in time and space, they are held together by common themes, such as bodily health, fasting, and commensality, and are peopled by a wild array of monks, noblemen, adventurers, bishops, vegetarians, medical professionals, Maoris, and missionaries, to name just a few. This much needed collection deserves to be widely read by anyone interested in food, history, and religion. Well-done! -- Andrew F. Smith Eating History: Thirty Turning Points in the Making of American Cuisine Altogether, the essays are topical, well written, and stimulating. They nicely capture the diversity, nuance, and complexity surrounding the place and role of dietary practices in Christian culture. -- Raymond A. Mentzer Catholic Historical ReviewTable of ContentsIntroduction, by Trudy Eden Historical Background to Food and Christianity, by Ken Albala 1. The Urban Influence: Shopping and Consumption at the Florentine Monastery of Santa Trinita in the Mid-Fourteenth Century, by Salvatore Musumeci 2. The Ideology of Fasting in the Reformation Era, by Ken Albala 3."The Food Police:" Sumptuary Prohibitions on Food in the Reformation, by Johanna B. Moyer 4. Dirty Things: Bread, Maize, Women, and Christian Identity in Sixteenth-Century America, by Heather Martel 5. Enlightened Fasting: Religious Conviction, Scientific Inquiry, and Medical Knowledge in Early Modern France, by Sydney Watts 6. The Sanctity of Bread: Missionaries and the Promotion of Wheat Growing Among the New Zealand Maori, by Hazel Petrie 7. Commensality and Love Feast: The Agape Meal in the Late Nineteenth- and Early Twentieth-Century Brethren in Christ Church, by Heidi Oberholtzer Lee 8. Metaphysics and Meatless Meals: Why Food Mattered When the Mind Was Everything, by Trudy Eden 9. Fasting and Food Habits in the Eastern Orthodox Church, by Antonia-Leda Matalas, Eleni Tourlouki, and Chrystalleni Lazarou 10. Divine Dieting: A Cultural Analysis of Christian Weight Loss Programs, by Samantha Kwan and Christine Sheikh 11. Eating in Silence in an English Benedictine Monastery, by Richard Irvine Bibliography Index
£23.80
University of California Press Lets Ask Marion
Book SynopsisTrade Review"Informative, pragmatic responses about what, why, and how we eat." * Kirkus Reviews *“An easily digestible series of Q&A-format chapters, the book explores questions of what personal nutrition looks like in our complicated food world, and how both flawed policy and corporate interests can make sustainable and healthy eating challenging. . . . Nestle deftly threads many of the nutritional issues facing the country.” * FoodPrint *"There is no one who knows more about food politics and policy and its effects on health in this country than Marion Nestle. . . . Years of research on various aspects of our systems have made her the go-to, for many of us, when we can't make sense of something that should be very straightforward but is anything but. . . . Her perspective is expansive and her opinions direct." * KCRW/Good Food *“[Addresses] some of the most pressing issues around consumers’ diets, local and global food systems, and the environment. . . . Offers readers an accessible introduction to these complex topics. It also shows readers how they can fight for a better food system and a healthier planet.” * Food Tank *"Klein offers a concrete and approachable doorway to a discussion and study of race in America. She tells a compelling story, devoid of jargon and not requiring specialized knowledge, while still grounded in rigorous research." * Food, Culture & Society *"This 'little book' has big messages and is well worth reading even by those already active in food and nutrition advocacy. It achieves its goal of being accessible to diverse readers. Overall, it integrates topics that are discussed separately in Nestle’s previous books and that are often considered separately in public health and larger societal discourse but must ultimately be addressed by coordinated solutions." * American Journal of Public Health *Table of ContentsIntroduction I. THE POLITICS OF PERSONAL DIETS AND HEALTH 1. What is a healthy diet? 2. Why does nutrition advice always seem to be changing? 3. Are low-carb diets really better for us? 4. Can food be addictive? 5. Is fake meat better for us—and the planet—than the real thing? 6. Is it a good idea to self-medicate with supplements or superfoods? II. THE COMMUNITY POLITICS OF FOOD CHOICE 7. Why should anyone go hungry, ever? 8. Is obesity really only a matter of personal responsibility? 9. Why isn’t healthy school food a no-brainer? 10. Why don’t we demand a higher standard of food safety? 11. Why can’t we stop wasting food? 12. Do we need a national food policy agency? III. THE GLOBAL POLITICS OF DIETS, HEALTH, AND THE ENVIRONMENT 13. Can we feed the world well? 14. Is the “free” market the path to a stable global food supply? 15. Can we stop agriculture from contributing to global warming? 16. Will technology fix our food system? 17. What are Sustainable Development Goals, and why should we care? 18. Is there a road map to the future of food? Conclusion: Take Action Abbreviations Sources and Further Reading Index
£13.49
HarperCollins Publishers Inc We Are Each Others Harvest
Book SynopsisA WALL STREET JOURNAL FAVORITE FOOD BOOK OF THE EARFrom the author of Queen Sugar—now a critically acclaimed series on OWN directed by Ava Duvernay—comes a beautiful exploration and celebration of black farming in America.Trade Review“We Are Each Other’s Harvest is a groundbreaking and amazing collection of voices that reveal Black people’s devotion to agriculture. Expressing our contributions to the world from ground up, it is a tribute to our ancestors and a gift for us and the future. May these words free our soul indefinitely, while keeping our roots strong.” — Ibram X. Kendi, author of Stamped from the Beginning and How to Be an Antiracist "Every page of this poetic assemblage is watermarked with love—the same love for farmers and their painfully forged legacy that birthed the success of Queen Sugar. The love in We Are Each Other’s Harvest also incites a visceral remembering of the rich legacy from which we all come and celebrates the resilience that is our DNA." — Tina Lifford, actress, and author of The Little Book of Big Lies “Black, brown and tan hands in dark rich loamy soil or in sandy shoals have been a part of the agricultural life of this country since its inception. Yet, all too often, the stories of African American farmers have remained unharvested. In We Are Each Other’s Harvest, Natalie Baszile reaps a bounty of tales and shares them along with photographs, history, poetry, and more. This is a must-have volume for anyone who revers that land and those who work it.” — Jessica B. Harris, Ph.D., Culinary Historian, Professor, and author of My Soul Looks Back “Journeying from Alaska to Louisiana to Napa Valley, We Are Each Other’s Harvest uplifts the voices of Black farmers, honoring their perseverance and resilience. This insightful, eye-opening collection helps to reimagine what it means to be dedicated to the land.” — Alice Waters, chef, author, food activist, owner of Chez Panisse and founder of The Edible Schoolyard Project “With stunning color portraits and quotes from iconic writers, leaders, and others interspersed throughout, this well-researched collection is readable (while it requires sitting with some hard truths), informative, and inspiring. Black farming and farmers play a much more significant role in American culture than is typically represented, and this collection brings that information beautifully to the fore, as well as inviting readers to interrogate their own connections to the land and this history.” — Booklist (starred review) “Novelist Baszile (Queen Sugar) explores the legacy of “Black and brown farmers” in this winning anthology of essays, poems, photographs, and interviews… With its attractive presentation and incisive blend of academic, creative, and real-world perspectives, this inspirational survey is a fitting tribute to Black farmers throughout history.” — Publishers Weekly “We Are Each Other’s Harvest offers moving, edifying food for thought and will whet your appetite for action.” — BookPage “In her new anthology, Natalie Baszile examines the relationship between Black farming and American culture through essays, photographs, first-person accounts and more. Together, these pieces dissect the legacy of Black farmers in the U.S. and the impact of land loss and food injustice over generations. In illuminating how these farmers persevered in the face of such challenges, Baszile creates a moving collection about identity, food and community.” — Time magazine “Baszile’s beautifully produced compendium of essays, poems, and photographs explores Black Americans’ connection to the soil.” — The Boston Globe "[T]he celebration Natalie Baszile refers to in “We Are Each Other’s Harvest: Celebrating African American Farmers Land, and Legacy” is leavened by hard truths and cruelties of efforts to run Black farmers off the land...Baszile has recruited some strong writers to tell their family farming stories of perseverance and a kinship with the land best understood by people who work the rhythms of soil, plants and weather." — Associated Press “Baszile's collection of essays, poems and family histories pay homage to the Black farmers who tilled North American earth, first under enslavement and then as free people. . . . Baszile brings a personal passion for her theme.” — Shelf Awareness
£28.20
HarperCollins Publishers Food for Free 50th Anniversary Edition
Book SynopsisThis fully updated special edition of the classic complete guide to the edible species that grow around us includes a new foreword from the author and a plate section with identification guides for all major species.Originally published in 1972, Richard Mabey's classic foraging guide has never been out of print since. Food for Free is a complete guide to help you safely identify edible species that grow around us, together with detailed field identification notes and recipes.In this stunning 50th anniversary edition, Richard Mabey's updated text is accompanied by a wealth of practical information on identifying, collecting, cooking and preparing, as well as history and folklore. Informative illustrations of key species by expert botanical artists are included in a colour plate section. Beautifully written and produced in a new, readable format, Food for Free will inspire us to be more self-sufficient and make use of the natural resources around us to enhance our lives.Trade Review‘Food for Free is a life-enhancing classic. That it is erudite and charming as well as practical and accurate is a testament to Richard Mabey’s great gift as a biographer of our natural heritage. It remains the best possible antidote to the over-processed and the pre-packaged.’ Hugh Fearnley-Whittingstall ‘The forager's bible continues to inspire and enthral.’ Scottish Field ‘Still a classic’ Financial Times ‘Armed with this guide, this month you could be sampling the simple pleasures of eating a fleshy Hottentot fig straight from a Devon clifftop, making elderflower fritters gathered from the hedgerows or frying fairy-ring champignons picked off your lawn. With its charming painted illustrations, it is a book to savour in itself.’ Devon Life
£19.80
HarperCollins Publishers Food of the Cods
Book SynopsisShortlisted 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 eatTrade Review‘This is a lyrical, amiable and educational celebration of what, alongside The Beatles, Shakespeare and the NHS, may be our greatest achievement: the “chippy”. Fair warning, it will make you very hungry.’ Stuart Maconie 'Daniel Gray writes with great humour and takes tender delight in the people he meets. His book is as warm and comforting as a bag of chips on a cold night.' Peter Ross 'Engaging … Sprinkled with a digestible amount of social history and commentary. Like the dish, leaves you with a warm feeling afterwards.' Daily Mail ‘Light bite rather than a full fish supper, this is a delightful mix of travelogue and fish-flavoured fact. Good fun.' Annie Gray ‘Gray is a master at finding the universal in the local and the profound in the so-called everyday.' Ian McMillan ‘As satisfying and tangy as a pineapple fritter after the swimming baths.’ Harry Pearson ‘Witty, authoritative and timely. … Vivid, rich prose shimmering with warmth and a belief in the fundamental goodness of people.’ The New European ‘Warm, wise and witty.’ Charlie Connelly 'A highly entertaining, historically nuanced account. Wonderfully atmospheric.' Andrew Martin ‘An affectionate appreciation of a great British institution. As tasty as a fresh cod.' Arthur Matthews ‘There's a fantastic musicality to Gray's writing. We hear the sizzle of the fryer, the lilts of local accents and the buzz in the air as people wait in anticipation for their food.’ The Scots Magazine
£11.69
HarperCollins Publishers Well Fed
Book SynopsisEverything we know about food and nutrition is wrong. It''s time to unlearn it. Wonderfully enlightening and engagingly written. Dr IdzIf you are looking at ways to combat the exploitation of the planet this book is for you. Rhiannon LambertWell Fed is a vital tool in the ongoing battle against nutrition misinformation. Robbie Lockie, Plant Based NewsIn Well Fed, James Collier, former NHS dietitian and co-founder of Huel, is on a mission to debunk the myths about food and nutrition to reveal why what we eat is not only having a devastating impact on our health, but also on our planet.The industrialisation of our food system has wreaked havoc on earth''s natural biodiversity, diminished the nutritional value of the food that is produced and has been a major contributor to global warming. The result? A planet in crisis and a surge in diseases of excess.By challenging conventional wisdom and embracing a more balanced and nuanced approach, Collier shows that we can:Improve our health by boosting physical and mental well-beingProtect the planet by reducing our environmental impactSupport our communities in fostering a more sustainable food systemSupercharge your health with Collier''s five pillars of contemplative nutrition, which offer a simple, holistic solution to inspire a sustainable approach to food.The future of food, our health and the planet is in our hands. Let''s act now.
£17.00
HarperCollins Publishers Well Fed
Book SynopsisWhat you eat doesn't just impact you it shapes the world around you.Wonderfully enlightening and engagingly written. Dr IdzIf you are looking at ways to combat the exploitation of the planet this book is for you. Rhiannon LambertWell Fed is a vital tool in the ongoing battle against nutrition misinformation. Robbie Lockie, Plant Based NewsIn Well Fed, James Collier, former NHS dietitian and co-founder of Huel, is on a mission to debunk the myths about food and nutrition to reveal why what we eat is not only having a devastating impact on our health, but also on our planet.The industrialisation of our food system has wreaked havoc on earth''s natural biodiversity, diminished the nutritional value of the food that is produced and has been a major contributor to global warming. The result? A planet in crisis and a surge in diseases of excess.By challenging conventional wisdom and embracing a more balanced and nuanced approach, Collier shows that we can:Improve our health by boosting physical and mental well-beingProtect the planet by reducing our environmental impactSupport our communities in fostering a more sustainable food systemSupercharge your health with Collier''s five pillars of contemplative nutrition, which offer a simple, holistic solution to inspire a sustainable approach to food.The future of food, our health and the planet is in our hands. Let''s act now.
£15.29
HarperCollins Publishers Inc Bread Wine Chocolate The Slow Loss of Foods We
Book SynopsisTrade Review"[Simran Sethi] looks at ways in which monoculture and an increasingly standardized global diet put food systems in peril and leave crops vulnerable to blight and climate change." -- Wall Street Journal "In Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Sethi describes how, in recent years, environmental and economic forces have decreased biodiversity and threatened the existence of some of our favorite foods and beverages." -- Boston Globe "Our tables ... are never really of, or for, one, as Sethi elegantly shows us." -- NPR "Bread, wine, chocolate-three things many of us refuse to live without. But, as Simran Sethi tells us in her new book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, we might have to." -- Acquired Taste "Read this wonderful book and you will become immersed in the intricate worlds of no less than six (delicious) foods and drinks. It is about our relationships with the life forms that sustain us-and how we might learn to approach those relationships with far more love, compassion, and good taste." -- Naomi Klein, New York Times bestselling author of This Changes Everything and The Shock Doctrine "Simran Sethi's passionate book on food and biodiversity reminds us how healing food can be. The world is on our plate." -- Deepak Chopra, M.D. "A powerful reminder that we can eat in ways that don't cause damage to the planet or its poorest people--and that can delight us, not just fill us up. Don't read it on an empty stomach!" -- Bill McKibben, author of Deep Economy "A passionate plea to save and restore the things most precious about our food-its myriad flavors and its connection with nature. As global economic forces slowly squeeze the uniqueness out of what we eat, Simran Sethi explores the delicate culinary delights that offer hope, and deliciousness, for the future." -- John McQuaid, Pulitzer Prize-winning journalist and author of Tasty: The Art and Science of What We Eat "A stirring call to arms for anyone who loves food!" -- Andrea Reusing, James Beard award-winning chef and author of Cooking in the Moment: A Year of Seasonal Recipes "Should be required reading for culinary students, journalists, scholars and citizens who care about what they put into their mouths and what we're doing to Mother Earth. Sethi is the kind of writer who can coat the bitter pill in honey and we all just swallow and say thank you." -- Linda West Eckhardt, James Beard award-winning cookbook author, Editor/Founder of Everybody Eats News "In this illuminating and impactful book, Simran Sethi sheds light on the dwindling diversity of our diets and our landscapes through the stories of our most beloved tastes. Bread, Wine, Chocolate calls on all of us to cherish-and thus preserve-the world's endangered flavors." -- Dan Barber, chef/co-owner of Blue Hill and New York Times bestselling author of The Third Plate "Read this and you will understand that cuisine is how we kiss the world. There is more good news: it kisses back." -- Paul Hawken, New York Times bestselling author of Natural Capitalism and Blessed Unrest "By turns explorer and explainer, Simran Sethi conducts a thoughtful and heartfelt tour of humanity's most beloved tastes-and the threats that could extinguish them forever." -- Michael Brune, executive director, Sierra Club "Bread, Wine, Chocolate is for anyone who has ever longed for a richer understanding of the foods you love, and for greater awareness of what it takes to bring them to you." -- Kaelyn Riley, Experience Life Magazine "In a new book, author Simran Sethi argues that we are facing one of the most radical shifts in food ever." -- Smithsonian Magazine "[Sethi] writes with a deep understanding of pleasure and taste to convey her urgent message - we must make uncompromising, purposeful choices when it comes to what we eat before it's too late!" -- Alice Waters, chef, author and the proprietor of Chez Panisse "...Simran Sethi's new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love, an excellent look at loss of biodiversity through something that we all know, and love, well: food." -- Paste Magazine "Simran Sethi... argues convincingly about the deep importance of these humble foods that human beings have been imbibing for millennia." -- Civil Eats "Bread, Wine, Chocolate is full of wonderfully geeky bits of science, including an excellent section on how memory and culture influences our perception of taste. But Sethi's friendly, welcoming tone makes serious topics digestible and pleasurable." -- Associated Press
£21.59
HarperCollins Publishers Inc Finding the Flavors We Lost
Book SynopsisThe multiple-James Beard Award—winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness. We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually mean? We take “farm to table” and “handcrafted food” for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat. Kuh begins by narrating the entertaining stories of countercultural “radicals” who taught themselves the forgotten crafts of b
£21.59
HarperCollins Publishers Inc Local The New Face of Food and Farming in America
Book Synopsis
£31.50
HarperCollins Publishers Inc Duck Season
Book Synopsis
£23.19
HarperCollins Publishers Inc Devoured
Book SynopsisA provocative look at how and what Americans eat and why—a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.Egan raises a host of intriguing questions: Why does McDonald’s have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for
£16.19
HarperCollins Publishers Inc Hippie Food
Book Synopsis
£16.19
HarperCollins Publishers Inc Animal Vegetable Miracle Tenth Anniversary
Book Synopsis
£15.99
HarperCollins Publishers Inc The Unicorn Handbook
Book SynopsisFrom Carolyn Turgeon, editor in chief of Enchanted Living and author of The Faerie Handbook and The Mermaid Handbook, comes this exquisitely illustrated and beautifully designed lifestyle compendium, a complete guide to the world of unicorns covering fashion and beauty;
£25.00
HarperCollins Publishers Inc The Secret History of Food
Book Synopsis
£15.99
HarperCollins Publishers Inc The Secret History of Food
Book SynopsisAn irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and loveIs Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
£20.99
HarperCollins Publishers Inc Once Upon a Time We Ate Animals
Book SynopsisTrade Review"Once Upon a Time We Ate Animals cracks open the door to a kinder, more sustainable future." — New York Journal of Books
£12.34
HarperCollins Publishers Inc The Dish
Book SynopsisTrade Review“Andrew Friedman’s deep dive into The Dish gives us a great appreciation and understanding of the people who play a part in the meals we order in restaurants. This book should be required reading for all of us who enjoy going out to eat!” — Marcus Samuelsson, James Beard Award-winning author, chef, and restauranter “Andrew Friedman has achieved a long overdue thing: shown just how much skill, connectivity, personal touch, and professional grace exists in our restaurant culture. It is a real gift to have an archivist like Andrew who cares so much about cooks, producers and service workers document this work with such a loving and truthful eye.” — Lisa Donovan, James Beard Award-winning author of Our Lady of Perpetual Hunger Perpetual Hunger “Tail to nose and root to stem, Andrew Friedman serves the life story of a single plate of food at a single restaurant and somehow conjures an entire world of blue-collar work.” — Amanda Cohen, Chef/Owner of Dirt Candy “Who is really behind the food we eat at a restaurant? Andrew Friedman, in The Dish, perfectly orchestrates what it takes to go from farm…and ranch…and vineyard…to mouth.” — Tom Colicchio, Chef/Owner of Crafted Hospitality
£19.00
HarperCollins Publishers Inc The Dish
Book Synopsis“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story. —Wall Street JournalAcclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table.As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room.Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again. Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike. — Publishers Weekly (starred review)
£10.44
Vintage Publishing The Big Oyster
Book SynopsisMark Kurlansky is the author of Cod: a Biography of the Fish that Changed the World (winner of the Glenfiddich Award for the Best Food Book in 1997), The Basque History of the World, Salt: A World History and Choice Cuts: A Miscellany of Food Writing. He lives in New York City with his wife and daughter.Trade ReviewKurlansky's great ability is to chose a single element as a prism through which to view the development or degeneration of culture; in this book he takes his readers from the 16th century to the present day, encompassing biology, commerce, the politics of race, history, literature, and, of course, gourmandise -- Erica Wagner * The Times *A diligent researcher and a terrific storyteller...quirky, engrossing narrative -- Jackie McGlone * Herald *A unique perspective -- Killian Fox * Observer *Fascinating... Kurlansky's portrait of that vanished age is absolutely engrossing -- Philip Hoare * Sunday Telegraph *Packed with interest * Independent *
£11.69
Vintage Publishing Amaretto Apple Cake and Artichokes
Book SynopsisThe best writer on Italian food in the UK and perhaps the world, Anna Del Conte has written 12 books including the acclaimed Portrait of Pasta, Gastronomy of Italy and Amaretto, Apple Cake and Artichokes. She won the Duchessa Maria Luigia di Parma award for Gastronomy of Italy, and was shortlisted for the Andre Simon award with Entertaining All'Italiana. The Classic Food of Northern Italy won awards from the Guild of Food Writers and the Accademia Italiana della Cucina. She has contributed to Sainsbury's magazine and received the Glenfiddich award for her journalism. Her memoir, Risotto with Nettles, was published by Chatto in 2009. This year Anna was awarded thehonour of Ufficiale dell'Ordine al Merito della Repubblicao Italiana in recognition of the work she does for Italy and Italian food in this country. She lives in Dorset.Trade ReviewThe delightfulness of this book rests in the fact that the chapters centre on ingredients rather than regions, allowing for a wonderful spread of recipes and information that captures the flavour of the Italian kitchen * Guardian *This is a traditional nurturing home-style Italian cooking, ranging from the simplicity of 'la cucina povera' to the more elaborate cuisine of the old nobility, from rough rustic dishes like bread soup, to festive presentations like lamb with garlic and juniper berries with a dazzling sauce of vinegar, sugar and milk * New York Times *An excellent cook and a natural hostess, Del Conte has the gift for passing on knowledge and for organising. She is the best writer on Italian food in Britain * Financial Times *Those who think of Italian cooking as only tomato sauce and pasta will be surprised by the range of dishes presented here. Del Conte, the author of five other cookbooks, knows her culinary terrain intimately. This is the food of her childhood and Del Conte is as likely to invoke her father's notion of a proper soup as she is to discuss the 17th century chef Bartolomeo Stefani * Cookbook Review *The recipes are clear enough for rookie cooks to follow and they make sense in terms of the kinds of food many people want to eat today- fresh, flavourful, simple prepared, with less emphasis on meat and more on vegetables * New York Times *
£16.14
Random House A History of English Food
Book SynopsisIn this magnificent guide to England''s cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers'' market, visiting the Tudor working man''s table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.Trade ReviewThis is a marvellous read ... [Clarissa Dickson Wright's] skill is to make food, even 800 years ago, seem relevant and amusing today * Country Life *Magnificently eccentric and robustly informative ... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history * Sunday Telegraph *Combining her two great passions of food and history, she takes us on a chatty and fascinating crawlfrom Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative * Daily Mail *CDW has produced a most relishable feast -- The Monday Book * Independent *One of the strengths of the book is the author's comprehensive personal experience of the foods she describes. If you want to know the correct way to fillet a rook, or are curious about the taste of tripe made from cow's udder, then you couldn't hope for a more knowledgeable guide * Mail on Sunday *
£14.24
Vintage Publishing The Hungry Empire
Book SynopsisTrade ReviewThis is a fascinating and timely study of the far-flung sources of our food supply -- Jane Shilling * Daily Mail *After reading this you’ll never sit down to dinner without finding a trace of empire in your meal again * Strong Words *A wholly pleasing book, which offers a tasty side dish to anyone exploring the narrative history of the British Empire -- Max Hastings * Sunday Times *Revelatory... Original, thought-provoking and highly entertaining -- Daisy Goodwin * The Times *Dazzling… This book’s treatment of food in the empire is innovative and exciting… A remarkable achievement * Guardian *
£12.34
Penguin Books Ltd Fast Food Nation
Book SynopsisNow the subject of a film by Richard Linklater, Eric Schlosser''s explosive bestseller Fast Food Nation: What the All-American Meal is Doing to the World tells the story of our love affair with fast food. Britain eats more fast food than any other country in Europe. It looks good, tastes good, and it''s cheap. But the real cost never appears on the menu. Eric Schlosser visits the lab that re-creates the smell of strawberries; examines the safety records of abattoirs; reveals why the fries really taste so good and what lurks between the sesame buns - and shows how fast food is transforming not only our diets but our world. ''Fast Food Nation has lifted the polystyrene lid on the global fast food industry ... and sparked a storm'' Observer ''Has wiped that smirk off the Happy Meal ... Thanks to this man, you''ll never eat a burger again'' Evening Standard ''Startling ... Junk food, we learn, is just that ... left this reader vowing never to set foot in one of those outlets again'' Daily Mail ''This book tells you more than you really want to know when you''re chomping on that hamburger ... Have a nice day? Listen - you should live so long'' The Times Eric Schlosser is a correspondent for the Atlantic Monthly. His first book, Fast Food Nation, was a major international bestseller. His work has appeared in the Atlantic Monthly, Rolling Stone and the Guardian. He has received a number of journalistic honours, including a National Magazine Award for an Atlantic Review article on the drug trade, which was later adapted into the book Reefer Madness.Table of ContentsPart 1 The American way: the founding fathers; your trusted friends; behind the counter; success. Part 2 Meat and potatoes: why the fries taste good; on the range; cogs in the great machine; the most dangerous job; what's in the meat; global realization; epilogue - have it your way; afterword - the meaning of mad cow.
£10.44
Penguin Books Ltd Eating Animals Jonathan Safran Foer
Book SynopsisTo reduce risk of pandemics for ourselves, our gaze needs to turn to the health of animals. Discover Jonathan Safran Foer''s eye-opening and life-changing account of the meat we eat.''Should be compulsory reading. A genuine masterwork. Read this book. It will change you'' Time OutEating Animals 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. For good.Whether you''re flirting with veganuary, trying to cut back on animal consumption, or a lifelong meat-eater, you need to read this book.From the bestselling author of the essential book on animal agriculture and climate crisis: We are the Weather.''Shocking, incandescent, brilliant'' The Times''Everyone who eats flesh should read this book'' Hugh Fearnley-Whittingstall''Universally compelling. Jonathan Safran Foer''Trade ReviewA spirited, emotional and well-researched investigation into what our taste for flesh really means Observer Deserves a place at the table with our greatest philosophers Los Angeles Times Shocking, incandescent, brilliant The Times Everyone who eats flesh should read this book -- Hugh Fearnley-Whittingstall Extremely smart and incredibly curious Vanity Fair Gripping, horrible, wonderful, breathtaking, original. A brilliant synthesis of argument, science and storytelling. One of the finest books ever written on the subject of eating animals -- The Times Literary Supplement
£9.49
Penguin Books Ltd Consider the Fork
Book SynopsisBee Wilson is the food writer and historian who writes as the ''Kitchen Thinker'' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This 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, Consider the Fork is the previously unsung history of our kitchens.Bee Wilson writes a weekly food column, ''The Kitchen Thinker'' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous boTrade ReviewA cracking good read, as enjoyable as it is enlightening -- Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons'Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity -- Lucy Lethbridge * Observer *[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 *A graceful study -- Steven Poole * Guardian *
£10.44
