Food & Drink Books

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Book SynopsisDr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as 'Inside the Factory' and 'The Truth About ...', and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of the online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity.

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Book SynopsisTHE ESSENTIAL VEGETARIAN SLOW COOKER COOKBOOKWhether you''re a vegetarian or just looking to add more veggies to your diet, this recipe book has something for everyone - packed full of nutrition and flavour!--- The slow cooker is the ultimate one-pot, hands-off way to make everyday delicious. From pot to table, cooking in the slow cooker is minimal effort for maximum flavour with all ingredients thrown together in one pot and cooked low and slow... Inside, you''ll find recipes to suit every craving and occasion: Thai Green Curry: Light, bright, and vibrant Stuffed Aubergines: Fresh, fragrant, and full of goodness Miso Ramen: Comforting and earthy with deep umami notes Mac and Cheese with Butternut Squash: Warming, hearty, and indulgent From light summer meals to cosy winter comforts, this book makes eating more vegetables simple and delicious all year round. Whether you''re vegetarian, vegan, or just looking to add more plant-based dishes into your routine, these recipes are designed to fit seamlessly into your lives. Enjoy fuss-free cooking that puts vegetables at the heart of your dishes.

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Book SynopsisMAKE THE VERY BEST ITALIAN PLANT-BASED HOME COOKING''Giuseppe and Nonna have really captured the essence of Italian food and family'' Gennaro Contaldo ''Totally joyful and full of love! Recipes to delight & stories to make you smile'' Ravneet Gill---- Born and raised in a second-generation Italian household, food and family have always been at the centre of Giuseppe Federici's life. When he made the move to veganism, he was determined to find a way to continue to enjoy the classic Italian recipes that have been passed down through his family for generations. Giuseppe knew just the person to help him, his Nonna. Working hand-in-hand, they have reinterpreted the delicious Italian dishes of Giuseppe's youth using the same classic techniques and flavours but with all plant-based ingredients. Creating a cookbook which celebrates rustic Italian home cooking and the joy of plant-based eating, but also the power of family and how food transcends generations and brings us together.Recipes include: - Arancini - Homemade Ndjuda - Focaccia - Lasagne alle verdure - Cannelloni - Perfect Tomato Sauce - Pasta Aglio Olio e Peperoncino - Biscotti - Pannacotta - Tiramisu And so many more!----''Honestly, this book is beautiful. Just reading it, even though I have never been, I thought I was in Italy' Liam Charles ''The recipes feel like beautiful love letters from Giuseppe, Nonna, and the entire family, encapsulating their home, heritage, and love for one another. What a joy to read, feel embraced, and cook these delicious Italian recipes in a way that celebrates plant-based eating' Rachel Ama

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Book SynopsisKICK OFF THE NEW YEAR WITH DELICIOUS, HEALTHY FOOD!Weight Watchers Ambassador Laura Meyer presents delicious, low-calorie recipes that make healthy eating enjoyable and satisfying, helping you maintain a healthy lifestyle without sacrificing flavour--It might sound too good to be true, but recipe creator Laura Meyer, a Weight Watchers Ambassador and Gold Member, discovered that the key to losing weight and maintaining a healthy lifestyle is eating food that you truly look forward to. By getting smart about ingredients and portions, and making just a few simple tweaks to her cooking, Laura found a way to eat fabulous low-calorie meals every day without feeling like she was missing out, while also feeding her growing family. Laura lost 52lbs and in this book she shares her secrets, revealing the best recipes that have helped her maintain her weight ever since. Get ready to enjoy:Cinnamon French Toast Creamy Chicken Satay SaladSweet Potato, Chickpea and Spinach Curry Burger in a BowlCrispy Chilli BeefBeer Can Chicken with Loaded Sweet Potato WedgesSalmon Teriyaki Stir-fryBiscoff and Banana PancakesChocolate-chip Banana BreadAccompanied with full nutritional breakdowns and designed to be compatible with any weight-loss programme you might be following, these delicious, flavour-focused recipes will help you hit your goal weight while still feeling satisfied. So if you want to make your home cooking healthier, but without sacrificing the good stuff, this is the book for you.

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Book SynopsisDK was founded in London in 1974 and is now the world's leading illustrated reference publisher and part of Penguin Random House, formed on July 1, 2013. DK publishes highly visual, photographic nonfiction for adults and children. DK's aim is to inform, enrich, and entertain readers of all ages. DK brings unrivalled clarity to a wide range of topics with a unique combination of words and pictures, put together to spectacular effect. Our adult range spans travel, history, science, nature, sport, gardening, cookery, and parenting.

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Book SynopsisDiscover easy, delicious and energy-saving recipes with The Ultimate Air-Fryer Cookbook - the MUST-HAVE kitchen companion to save you time and moneyTHE SUNDAY TIMES NO. 2 BESTSELLER AND FEATURED ON THE CHANNEL 5 SHOW AIRFRYERS: DO YOU KNOW WHAT YOU''RE MISSING?''Use Clare Andrews'' energy-saving recipes - and the must-have gadget of the moment – to create speedy, healthy family meals that are bang on budget and delicious to boot'' Hello!---- Let your air fryer do the hard work for you. All it takes is a little prep, pop all your ingredients into the air fryer basket, set the timer and dinner is served. There are 80 effortless, one-basket meals inside that allow you to serve-up complete quick and easy meals from scratch, packed with flavour, that save you time, money – and washing-up – all week long.Recipes include: Sticky Beef & Noodles Lamb Keema with Rotis Roast Pork with Crispy Crackling Toad in the Hole Creamy Carbonara Spinach & Ricotta Cannelloni Med Veg Gnocchi Traybake Super Easy Fish Pie 12-minute Kedgeree Butter Chicken Roasted Plum Crumble And more!These are your ultimate, hassle-free one basket air fryer recipes from the No.1 Sunday Times bestselling author and star of Channel 5’s Air Fryer’s Made Easy, Clare Andrews.

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Book SynopsisInspired by life in a food-loving family, Buddy Oliver's first cookbook is a user-friendly resource for parents to enjoy with their children.The recipes are simple to follow and easy to make. It's a great one for budding chefs' Sun ---- Featuring 60+ exciting recipes that are fun to make, delicious to tuck into and written with beginners in mind, Let's Cook is a fantastic tool for building kitchen confidence through flavour-packed food that the whole family can enjoy.Buddy's cookbook takes children (and parents!) on a real adventure through a whole rainbow of tasty dishes, and builds on their cooking skills, supported by simple recipe methods and enticing food photography.Chapters include breakfast and brunch, family favourites and skills for life, as well as a dedicated pasta chapter, a collection of seasonal favourites, speedy after-school snacks and some much-loved puds and party treats. Made with accessible ingredients, and peppered with helpful hints and tips from Buddy throughout, these recipes make real, everyday food super-achievable.Recipes include: Quick & easy pizzas Fish finger sarnies Barbecued chicken lollipops Easy meatballs with spaghetti The ultimate burger Choccy microwave mug cake Let's Cook is all about fun, nutritious, trusted recipes that will set your kids up with those all-important everyday kitchen skills!----Readers are loving Let''s Cook''There are so many good recipes in the book and Buddy has different ways of doing things, which I enjoyed trying' I really enjoyed making [the pizzas], they tasted really good and I thought they looked slay' 5*****I would make [the Bolognese] again and my brother loved it'

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Book SynopsisAnna Ansari has a background in Asian studies, with a BA from Barnard College, Columbia University, and an MA from Yale University. She has been shortlisted for the prominent Yan-Kit So Award in 2021 and has contributed to the cookbook Home Food by Olia Hercules, one of Ansari's growing number of fans along with Meera Sodha, Rukmini Iyer, and Andrew Wong. She writes for a few food 'zines, including Eaten Magaxine and FIllerzine. She is leading the campaign for CookForIran, which focuses on bringing attention to rights issues in Iran by sharing Iranian food and culture around London.

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Book SynopsisIT''S TIME TO GET SWEET WITH YOUR AIR FRYERDiscover there’s to more your air fryer than savoury time savers, with dozens of delicious, tasty treatsWith over 80 delicious recipes, Lucy Parissi, food blogger and baking expert will show you how to harness the power of baking in the air fryer and achieve anything from pavlovas and celebration cakes to decadent desserts, savoury bakes and even bread.Recipes include:- Chocolate Chip Cookies- Cinnamon Apple Muffin- Chocolate Berry Gateaux- Macarons- Hot Cross Bun Loaf- Victoria Sponge- Sticky Toffee PuddingAnd so many more!

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Book SynopsisJulius Fiedler is a filmmaker-turned-food creator on a clear mission: to promote a natural, unprocessed, diet that supports the health of both people and the planet. His stunningly executed videos, watched by a combined audience of more than 4 million, are packed with techniques for mastering natural vegan dishes. Moving to the UK from Germany in 2018, Julius's career in food began in earnest during the pandemic - hosting sourdough baking classes under the name Baking Hermann. He then went on to be a food stylist at Jamie Oliver's HQ. His videos are packed with techniques for mastering sustainable, naturally vegan dishes, and garner millions of views across Instagram (@hermann, 2.4M followers), TikTok (869.8K followers, 16.7M likes) and now YouTube (754K subscribers). Alongside posting his own recipes, Julius has collaborated with other health and food creators such as Tim Spector (@tim.spector) and Max La Manna (@maxllamanna). He is a proud Ambassador for Slow Food UK.

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Book SynopsisAuthor: Handa Cheng was born and lived in China in the Jiangnan region until the age of 11, before moving to Paris. Having made a career in UX design, he decided to devote himself to his passion: Chinese cuisine. Through his instagram (46.7K subscribers, @chifan_paris), his newsletter, and the food tours he leads in Paris, he shares his knowledge with as many people as possible. Photography: Franck Juery lives and works in Paris. He works as a freelance photographer mainly for publishing, the music industry, the press, communication and advertising.

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Book SynopsisDISCOVER TASTY LOW-CALORIE, HIGH-PROTEIN FEASTS TO START YOUR NEW YEAR---Harness the power of protein, with 80 simple and delicious recipes, all under 500 calories. Join Niall Kirkland and The Good Bite to discover vibrant, flavourful food that feels deliciously indulgent while supporting your fitness or weight loss journey. With a focus on big flavours, fresh ingredients and meals that will leave you feeling happy and satisfied, these are The Good Bite's signature high-protein recipes, just a little bit lighter. Fill your week with:- Chilli Oil Scrambled Eggs- Hot Honey Chicken Tenders Salad- Sweet Chilli Tofu- Baked Cajun Cod- Firecracker Crispy Beef Rice Bowls- Black Bean Chilli with Creamy Guac and Wild Rice- Honey Jerk Shrimp Bowl- Peri Peri Steak & Chips- Meal Prep Salt & Pepper Chicken & Potatoes- Marry Me Chicken Pasta- Peanut Butter Blueberry Baked Oat BarsAnd so much moreTruly love the food you eat, change your diet for good and get the lasting results you really want with The Good Bite Lite.

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Book SynopsisAsma Khan is owner of Darjeeling Express, London, and one of the UK's most prominent female chefs. She moved from India to Cambridge in 1991 with her husband. She comes from a royal background Rajput on her father's side and Bengali on her mother's and moved from India to Cambridge in 1991. After training as a lawyer, Asma founded a supper club which became a critically acclaimed restaurant. She has been revolutionising the London restaurant scene since 2017 with her world-renowned Indian food, all-female team, and her commitment to training immigrant women. Find her @asmakhanlondon

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Book SynopsisSophie Grigson, editor-in-chief and foreword writer, is an award-winning English cookery writer and celebrity cook. She has written for the Sunday Express, Evening Standard, The Independent, and the Sunday Times, and was awarded the Guild of Food Writers Cookery Journalist of the Year Award in 2001 for her work in Country Living Magazine. Her first TV series, Grow Your Greens, Eat Your Greens, won the Caroline Walker Prize. Sophie runs the blog Sophie Viva in Puglia documenting her new life in Italy.

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Book SynopsisRobin Sherriff is the CEO of The Fermenter's Guild and owner of The Koji Kitchen in Edinburgh, Scotland. After studying chemistry and biology, Robin took the natural path from park ranger to bike mechanic, and animal vaccine researcher to Victorian confectionery plant site manager before going back to study for an MSc in Gastronomy. Robin wrote his thesis on Japanese whisky philosophy in Kyoto, where he learned about saké, and thus koji. When he returned to the UK, he became obsessed with moldy rice and fermentation at large, so in 2020, he started The Koji Kitchen. As a small producer, he became part of the incredible fermentation community and formed a deep respect for the practitioners of the craft and their incredible skills and stories.

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Book SynopsisHaving trained as a lawyer, Elly Smart quit a career in law to pursue a life in food. Elly has worked in vegan donut shops as well as alongside Gaz Oakley as a food economist on his YouTube channel before starting as a Development Chef at The Vurger Co. where she developed their whole menu, creating best selling specials, and later developing a product range which sold in Ocado. Elly became a full time content creator in 2023 where she has focused on creating comforting food without restriction.

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Book SynopsisAnuradha Ravindranath Delhi-based food expert, she has previously written The Rice Cookbook, published by Penguin India in 2009. Her first book, however, was the definitive Tandoor: The Great Indian Barbeque, conceptualized by her father, businessman and philanthropist Ranjit Rai. In 1998, on the behalf of the Delhi Blue Pottery Trust, where she is a trustee, she published Pottery and the Legacy of Sardar Gurcharan Singh.

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Book SynopsisDK was founded in London in 1974 and is now the world's leading illustratedreference publisher and part of Penguin Random House, formed on July 1, 2013.DK publishes highly visual, photographic nonfiction for adults and children. DK'saim is to inform, enrich, and entertain readers of all ages. DK brings unrivalledclarity to a wide range of topics with a unique combination of words andpictures, put together to spectacular effect. Our adult range spans travel,history, science, nature, sport, gardening, cookery, and parenting.

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Book SynopsisAWW unlicensed buy-in. Susanna Unsworth is a London-based food stylist, recipe developer and writer. She trained at Leiths School of Food and Wine and has worked as a chef in restaurants and privately. She has contributed to many major publications and food brands, and is author of both The Complete Veggie Air Fryer Cookbook and The Complete Microwave Cookbook.

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Book SynopsisSusanna Unsworth is a London-based food stylist, recipe developer and writer. She trained at Leiths School of Food and Wine and has worked as a chef in restaurants and privately. She has contributed to many major publications and food brands, and is author of both The Complete Veggie Air Fryer Cookbook and The Complete Microwave Cookbook.Laura Clark, registered dietitian, food Therapist' and nutrition consultant with over 25 years experience.

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Book SynopsisRebecca Wilson is a mum, recipe developer, founder of the food channel @rebeccawilsonfood, and bestselling author. Sharing her easy, quick, fresh meal ideas, suitable for all the family, including babies reaching the weaning milestone, Rebecca wants to show that introducing solid foods can be fun, exciting, easy and delicious! Her first book What Mummy Makes (DK, 2020) became a chart and Sunday Times bestseller. It was shortlisted for Made For Mums Award 2021 and Wordery's Book of The Year 2020 and won a Highly Commended Award for Adult Non-fiction Book in the Marketing Society Awards 2020. www.rebeccawilson.com

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Book Synopsis''This isn''t just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it''s a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who''d gone out there and made a difference. Her books are a triumph, and also a trophy.'' AA GILL, The Times''Mastering any art is a continuing process ...'' In this book Julia Child and Simone Beck help cooks everywhere master the full repertoire of classic French dishes. Their recipes range across soups from the garden and bisques from the sea, famour fish stews from Provence and Normandy, to suckling pig and charcuterie, baguettes and croissants, and through a huge variety of desserts to petit-fours, all accompanied by clear step-by-step instructions and 458 illustratTrade ReviewIt will gladden the heart of all good cooks ...an alchemist's stone which enables any cook to turn base ingredients to gold -- Caroline Conran * Sunday Times *As close to a divine text as you can get -- Matthew Fort * Guardian *

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Book Synopsis''This isn''t just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it''s a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who''d gone out there and made a difference. Her books are a triumph, and also a trophy'' A. A. Gill, The TimesTrade ReviewAs close to a divine text as you can get -- Matthew Fort * Guardian *

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Book SynopsisNO 1 BESTSELLER AND WINNER COOKBOOK OF THE YEAR AT THE 2016 IBAS!''These lovely boys always create incredibly tasty food'' Jamie OliverDavid and Stephen Flynn put fun, deliciousness and friendship at the heart of their cooking. By showing that vegetarian food is endlessly varied, packed full of flavour and amazingly easy to prepare they want to spread the love for fruit and veg!The World of the Happy Pear is inspired by David and Stephen''s family, friends and the international team at their legendary café. It includes over 100 mouth-watering and totally doable recipes - like Grilled Halloumi Burger with Sweet Chilli Ketchup and a Garlic Tahini Mayo ... Fennel, Ruby Grapefruit, Avocado and Blueberry Salad ... Chocolate and Salted Caramel Tart.There is advice on getting children to love the stuff that''s good for them and top tips on the tasty vegetarian approach to everything from BBQs and burgers to ice cream and Pavlova.Become part of the world of the Happy Pear and discover a feast of healthy yummy food that will transform your eating!''The poster boys for a healthy way of life!'' Sunday Times''Proper good food ... hearty, decent and delicious'' Russell Brand''A healthy eating phenomenon'' Mail on Sunday''These twins are on a roll'' Time Out''[They] couldn''t look healthier or happier ... poster boys for vegetarianism'' The Times

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Book SynopsisA title, in which, the author deals once and for all with questions like whether it is ever okay to covet thy neighbour's oxen (it is), eating with your hands (very important indeed) and if you should cut off the fat (no). Combining reportage and anecdotes with recipes worthy of adoration, it brings us the new foodie rules to live by.

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Book SynopsisTHE 25TH ANNIVERSARY EDITION OF THE CLASSIC JEWISH COOKBOOK WITH NEW RECIPES AND MATERIALIn this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden''s research around the world, enjoying the immense diversity of traditional Jewish food. Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake. The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over. With new material for this special twenty-fifth anniversary edition, thisTrade ReviewOne can't imagine a better food book than this, ever: for the reader and the cook * Nigella Lawson *

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Trade Review"Finally, a reference book that won't send you to another reference book to find what you're looking for. The Herbalist in the Kitchen is a one-stop source for herb information. It includes everything from ethnic and scientific names to growing habits and culinary usage--all in a voice that makes you actually want to read it." --David Leite, publisher of the James Beard Award-winning Web site Leite's Culinaria (www.leitesculinaria.com)"Gary Allen's delightful book The Herbalist in the Kitchen amuses as it deftly illuminates and educates the reader. Scholars and food professionals as well as home cooks and gardening aficionados will enjoy this splendid volume." --Francine Segan, food historian and author of The Philosopher's Kitchen"This work would be extremely useful in any area where cooking, nutrition, and spices are a focus. . . .The book should be in all culinary collections."--American Reference Books Annual

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Book SynopsisThe health benefits of a vegetarian dietTrade Review"The Complete Vegetarian is the no-nonsense, evidence-based book on the health benefits of a vegetarian diet. I highly recommend this authoritative volume to vegetarians, anyone who lives with a vegetarian, or anyone who is considering a vegetarian lifestyle."--Joseph M. Carlin, U.S. Administration on Aging“Thoroughly reviews the positive and negative aspects of a vegetarian diet . . . Recommended.”--Choice"A very useful resource for academic, health science, and public libraries."--American Reference Books Annual"The Complete Vegetarian is the definitive resource on nutrition and vegetarianism, written by all of the leading vegetarian nutritionists in the United States."--Carol J. Adams, author of The Sexual Politics of Meat: A Feminist-Vegetarian Critical TheoryTable of Contents1. Introduction 1Peggy Carlson, MD Vegetarians 2 History of Vegetarian Diets 2 Diets around the World 5 History of the "Western" or "Affluent" Diet 5 History of Scientific Research into Diet-Related Diseases 9 Conclusion 13 References 132. Protein 15Virginia Messina, MPH, RD Introduction 15 Summary of the Scientific Literature 15 Practical Aspects 19 Conclusion 19 References 213. Fats 23Brenda Davis, RD Introduction 23 Summary of the Scientific Literature 24 Practical Aspects 38 Conclusion 46 References 464. Fiber 51Peggy Carlson, MD Introduction 51 Summary of the Scientific Literature 51 Practical Aspects 60 Conclusion 60 References 615. Iron 64Dina Aronson, MS, RD Introduction 64 Summary of the Scientific Literature 64 Practical Aspects 74 Conclusion -- Vegetarians: At Risk, or Having an Edge? 75 References 766. Calcium and Vitamin D 78Suzanne Havala Hobbs, DrPH, MS, RD John J. B. Anderson, PhD Introduction 78 Summary of the Scientific Literature 79 Practical Aspects 80 Conclusion 81 References 827. Vitamin B12 83Michael A. Klaper, MD Introduction 83 Summary of the Scientific Literature 83 Practical Aspects 88 Conclusion 91 References 918. Zinc 93Virginia Messina, MPH, RDReed Mangels, PhD, RD, FADA Introduction 93 Summary of the Scientific Literature 93 Practical Aspects 96 Conclusion 96 References 979. Other Vitamins and Minerals 99Reed Mangels, PhD, RD, FADA Introduction 99 Summary of the Scientific Literature 99 Practical Aspects 107 Conclusion 107 References 10810. Heart Disease 111Peggy Carlson, MD Introduction 111 Summary of the Scientific Literature 111 Practical Aspects 126 Conclusion 127 References 12711. Cancer 134Peggy Carlson, MD Introduction 134 Summary of the Scientific Literature: Cancer Rates among Vegetarians 134 The Relationship Between Diet and Cancer 140 Practical Aspects 155 Conclusion 156 References 15612. Hypertension 162James Craner, MD, MPH Introduction 162 Summary of the Scientific Literature 163 Practical Aspects 178 Conclusion 179 References 17913. Stroke 184Peggy Carlson, MD Introduction 184 Summary of the Scientific Literature 184 Practical Aspects 196 Conclusion 196 References 19614. Obesity and a Vegetarian Diet 202Sudba Raj, PhD, RD Introduction 202 Summary of the Scientific Literature 202 Practical Aspects 208 Conclusion 209 References 20915. Diabetes and Vegetarian Diets 212Peggy Carlson, MD Introduction 212 Summary of the Scientific Literature 214 Practical Aspects: How to Plan a Vegetarian Diet for Diabetics 232 Conclusion 233 References 23316. Osteoporosis 239John J. B. Anderson, PhD Suzanne Havala Hobbs, DrPH, MS, RD Introduction 239 Summary of the Scientific Literature 239 Practical Aspects 246 Conclusion 247 Acknowledgments 248 References 24817. Gallbladder Disease, Diverticulitis, Appendicitis, Kidney Stones, and Kidney Failure 250Valerie Kurtzbalts, MSN, APRN, BC Peggy Carlson, MD Introduction 250 Summary of the Scientific Literature 250 Practical Aspects 259 Conclusion 259 References 26018. Vegetarian Diets and Children 264Jeanene Fogli, MS, RD, LDN Carol M. Meerschaert, RD, LDN Introduction 264 Summary of the Scientific Literature 264 Practical Aspects 270 Conclusion 274 References 2719. Pregnancy and Lactation 277Reed Mangels, PhD, RD, FADA Introduction 277 Summary of the Scientific Literature 277 Practical Aspects 282 Conclusion 284 References 28420. Optimal Nutrition for Active Vegetarians and Vegetarian Athletes 288D. Enette Larson-Meyer, PhD, RD, FACSM Mary Helen Niemeyer, MD, MPH, FAAFP Introduction 288 Summary of the Scientific Literature 289 Practical Aspects 309 Conclusion 310 References 31021. Environmental and Food Safety Aspects of Vegetarian Diets 317Carl V. Phillips, MPP, PhD Simon K. Emms, PhD Erin L. Kraker, MS, REHS Introduction 317 Types of Animal Food Production 318 A Variety of Environmental Impacts 318 Summary of the Scientific Literature 319 Practical Aspects 333 Conclusion 334 Acknowledgment 335 References 33522. Planning Nutritious vegetarian Diets 338Cheryl Sullivan, MA, RD Introduction 338 Summary of the Scientific Literature 338 Practical Aspects 342 Conclusion 343 References 34423. Conclusion: Summary of Protective Factors 345Virginia Messina, MPH, RD Peggy Carlson, MD Factors in Vegetarian Diets That Are Protective 346 Vegetarian Diets May be More Healthful Because of Lower Intakes of These Factors 347 Conclusion 348Contributors 349 Index 353

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Book SynopsisA rousing tale of moonshine and conspiracy in Depression-era rural VirginiaTrade Review"Thompson brings the area to life, offering a portrait of a place that the government forgot, a blue-collar town run amok with barefoot children and well-armed men. . . . A meticulous, exhaustive history of moonshining, poverty and Blue Ridge culture."--Kirkus Reviews"A well-researched and well-written study and a thought-provoking portrait of 1930s Appalachia."--Library Journal"An exceptionally passionate, sensitive, and complex analysis of Great Depression-era life in rural Virginia."--The Journal of Southern History"An informative and entertaining account of one of Appalachia's most enduring symbols, the moonshiner."--Virginia Magazine"This fascinating book convincingly argues the importance of national policy in creating and sustaining what has been perceived as a regional phenomenon. Thompson refutes easy stereotypes and instead gives us a well written and well researched account of what Edith Wharton called 'the hard considerations of the poor.'"--Ron Rash, author of Serena: A Novel"A fabulous and thorough collection of stories, facts, drama, character portraits, and court proceedings, including a chronicle of the Great Moonshine Conspiracy Trial of 1935. . . . It reads smoothly and cleanly, like a tightly woven novel. And it’s about far more than bootlegging, as Moby-Dick is about far more than whaling.”--Garden & Gun"This informative, engaging work wonderfully reveals the culture and colorful history of a region with intimate ties to the illegal production and distribution of alcohol during 'Prohibition.'"--Booklist"Thompson’s book is eye-opening not only about the illicit liquor trade but also about the big stage on which moonshining occurred. He paints a rich picture of life in Virginia’s mountains in the 1930s. . . . Moonshining has been written about before. But it’s unlikely any previous treatment compares to Thompson’s in doing justice both to the business and its setting in a certain American time and place."--Washington Independent Review of Books "Thompson tells an important and colorful story."--West Virginia History "Worthy of the attention of both scholars and an interested public."--The Historian "Spirits of Just Men is an example of microhistory at its best."--H-Net Reviews "A wonderful book! Nobody has ever brought more passionate interest, love, and real connection to a subject than Thompson, whose roots run deep in Franklin County. His examination of the economics of 'blockading'--or moonshining---is fascinating. And his evocation of the lost community of Endicott, its people, and its whole way of life is very moving. A native of southwest Virginia myself, I sat right down and read this book straight through, like a novel, with little shocks of recognition and pleasure all the way."--Lee Smith, author of Mrs. Darcy and the Blue-Eyed Stranger "A fascinating narrative of how mountain farmers responded to the challenges of making a living during hard times. Charles D. Thompson Jr. animates his rich and vivid story of the moonshine business in the 1930s with memorable characters and unique voices."--Patricia D. Beaver, coeditor of Tales from Sacred Wind: Coming of Age in Appalachia "In Spirits of Just Men, Charles D. Thompson Jr. takes us from a documentary of moonshining in a mountain community to a history of the nation. All in all an excellent read. We are grateful to him."--Will D. Campbell, author of Brother to a DragonflyTable of ContentsAcknowledgments xi Prologue xiii 1 Conspiracy Trial in the Moonshine Capital of the World 1 2 Wettest Section in the U.S.A. 29 3 Appalachian Spring 59 4 Elder Goode 85 5 Last Old Dollar Is Gone 121 6 Entrepreneurial Spirits 145 7 Her Moonshine Neighbor as Herself 177 8 Murder Trial in Franklin County 209 Epilogue 229 Notes 239 Works Cited 251 Index 259

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Book SynopsisAn insightful map of the landscape of social meals, this book argues that the ways in which we eat together play a central role in social life.Trade ReviewA Choice Outstanding Academic Title, 2014. "I eagerly read Eating Together: Food, Friendship, and Inequality, engulfing new insights offered in her cultural and sociological analysis of the significance of domestic hospitality in people's lives. An excellent, much needed contribution to food studies as well as sociology and gender studies."--Psyche A. Williams-Forson, author of Building Houses out of Chicken Legs: Black Women, Food, and Power "It is well worth following Alice Julier on this journey and exploration of eating together through forms, ethos and places."--Review of Agriculture, Food, and Environmental Studies "The author crafts a textured portrait of the meals and manners of middle-class dinner parties and potluck suppers, primary events in American social life. Reveals both how notions of hospitality have changed, and the degree to which women are still charged with much of the labor of caring and sharing. Highly recommended."--Choice "Cosmopolitan dining habits have become a form of social capital, as Alice P. Julier argues in Eating Together: Food, Friendship, and Inequality, a study of social eating at home in America that explores the use of food to create both ties and boundaries. Julier's book contributes to the small field of sociology on friendship, often considered the least hierarchical of relationships. Yet, as Eating Together illustrates, these supposedly democratic bonds are influenced by structural inequalities in class, race and gender."--Times Literary Supplement"Among countless accurate observations, Alice Julier explains that food can take several circuits or networks, depending on your budget and where you live; matters of food distribution can have many direct impacts on what is being actually offered to the consumer, depending whether buyers go to standardized supermarkets or to the small, exotic and specialized outlets which rely on alternative chains… This is the type of lively book that can make laypeople understand what sociology is all about."--Electronic Green Journal

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Book SynopsisTrade Review"[A] charming, engrossing book."--Chicago Sun Times"Clampitt’s research and reportage sustains the book, providing readers with a unique look at an adaptable plant that does so much for so many, providing not only food but myriad other resources that most of us take for granted."--Chicago Book Review "Clampitt's book is filled with kernels of interest that can stop you in the middle of a cob's row."--Cleveland Plain-Dealer "A comprehensive, clear-eyed view of the plant that made America what it is today." --Betty Fussell, author of The Story of Corn "Corn is inextricably linked to Midwestern history, and Clampitt tells the incredible tale well. Midwest Maize is carefully researched, insightful and delightful to read." --Andrew F. Smith, author of Eating History"Where others have focused on maize in its heartland or maize as a food crop, Clampitt presents an environmental history of corn's role in the development of the Midwest. Filled with interesting factoids."--Plant Science Bulletin "The author covers an extraordinary range of topics. . . . Midwest Maize is an excellent introduction for those wishing to learn more about the history of and current issues surrounding this high-profile cereal grass. Recommended."--Choice"Food historian Cynthia Clampitt explores the astounding story of how corn developed from a humble grain into one of the greatest achievements in history. This is a likeable, deeply-researched book that deftly covers a great deal of territory for its size. . . . The serious stuff is balanced, too, with sections on popcorn, corn festivals, corn cuisine and more."--Edible Madison“A controversial vegetable (or is it a grain?), corn has been alternately celebrated and excoriated in America. Food historian Cynthia Clampitt jumps into the fray with Midwest Maize. . . . Take a bite.”--Los Angeles Magazine "Midwest Maize deserves praise for its comprehensive treatment and readability. Everyone, amateur or professional, with an interest in corn should read Midwest Maize.--The Annals of Iowa "A fascinating overview of the creation of the Corn Belt and its influence on the nation's history."--Journal of the Illinois State Historical Society "This highly readable survey of the history of one of the world's most important foods is packed with information. . . Midwest Maize is a useful source for anyone seeking to understand the importance of this grain in American history and especially the Midwest."--Ohio Valley History "An excellent resource for anyone interested in the Midwest."--Great Plains Research "A comprehensive, clear-eyed view of the plant that made America what it is today. The author's focus on the Midwest provides both a fresh look and a splendid overview of the importance of this central region, not only in building our nation but also in establishing our place in the world's agriculture and economy."--Betty Fussell, author of The Story of Corn "Cynthia Clampitt tells the lively saga of maize's rise from obscure origins in Mesoamerica to the Midwest's--and America's--most significant crop. It is consumed in seemingly unending ways, from straight off the cob to ingredients in thousands of processed foods. It is the main ingredient in animal feed and it is even converted into the ethanol that powers our cars. Corn is inextricably linked to Midwestern history, and Clampitt tells the incredible tale well. Midwest Maize is carefully researched, insightful and delightful to read."--Andrew F. Smith, author of Eating History: Thirty Turning Points in the Making of American History "Readers will not want to miss a single detail of this modest grain's story as it rises from a simple foodstuff for Native Americans found here by the early settlers, to one of the most important farm products of today's century. Brava. This superb book, clearly a work of enormous curiosity and passion, is truly a job very well done!"--Linda and Fred Griffith, authors of Onions, Onions, Onions, winner of the James Beard Award "Cynthia Clampitt has given us a richly detailed cultural history of corn, from its origins in Mexico to the mega-crop that is planted on millions of acres of Midwestern land today. She also provides a balanced discussion of corn's role in providing both food and fuel in the years to come. This book is a must-read for anyone following the debates over food, land use, and healthy environments in today's world."--John C. Hudson, author of Making the Corn Belt "This book contributes to scholarship in foodways through its careful 'biography' of a single crop and also by demonstrating how technology, geographic features, settlement history, economics, and politics both shape and are shaped by food culture. . . . It makes an excellent point that corn in the Midwest provides a microcosm for understanding the impact of the choices we make as well as offering possible solutions."--Lucy M. Long, author of Regional American Food Culture

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Book SynopsisFirst patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and caTrade ReviewIncluded in "The Ten Best Books about Food of 2017," Smithsonian.com "Civitello connects the story of baking powder to much larger themes in American history, offering illuminating insights into how racial prejudices influenced branding and marketing practices in the baking powder industry. . . . Foodies and culinary enthusiasts will find much to mine."--The Wall Street Journal"Food historian Civitello tells a complicated and sordid tale of corporate mischief that will surprise many readers."--Booklist "Readers interested in food and business will appreciate this well-researched book. . . . Highly recommended."--Choice"It's just an innocuous white powder in a can at the back of the closet. Or is it? Linda Civitello’s history shows how baking powder precipitated vicious competition in big business, raised concerns about chemical adulterants in food, and transformed home cooking. Without baking powder, there would be no fluffy cakes and pancakes, no biscuits, no muffins, and no cookies, in short, no American cuisine as we know it."--Rachel Laudan, author of Cuisine and Empire: Cooking in World History"Linda Civitello's carefully researched book has finally opened a window onto a fascinating subject and era in U.S. history. . . . Baking Powder Wars provides fascinating insights into a unique American product."--The Rambling Epicure "[A] meticulously researched history."--Orlando Weekly"You’ll never look at baking powder quite the same way again."--Smithsonian Magazine"With Baking Powder Wars, Linda Civitello takes her readers on an interesting and learned journey about a little-known subject: The history of leavening agents. I'm grateful for this detailed backstory on what makes bread rise to the occasion."--Adrian Miller, author of the James Beard Award-winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time "Well written and insightful, Baking Powder Wars is a model of superb scholarship and is essential reading for a wide spectrum of scholars, including those interested in food studies, women's studies, American studies, business, and advertising." --Journal of American Culture "A provocative and gripping story of industrial espionage, nineteenth century business barons, and baking powder. Linda Civitello has a rare talent for pitch-perfect storytelling. This is not just a food lover's book, but will also appeal to anyone interested in economics and history. Foodies, meanwhile, will savor the fascinating facts, tantalizing trivia, and action and intrigue sprinkled throughout. You'll savor every crumb!"--Francine Segan, author of Dolci: Italy's Sweets "A thrilling tale of food business, especially the wonderful chapter seven, about the shenanigans of corrupt businessmen and politicians.”--Bruce Kraig, coeditor of The Chicago Food Encyclopedia "Who knew that baking powder has such a complex history, one full of political intrigue, gender wars, health scares, and race relations? In this meticulously researched and entertainingly told book, Linda Civitello chronicles the evolution of home baking in America, along the way highlighting the roles of figures like Teddy Roosevelt and Lincoln Steffens in abetting baking powder’s successful rise."--Darra Goldstein, founding editor of Gastronomica: The Journal of Food and Culture "Baking Powder Wars is an insightful and fascinating account of the advent and subsequent struggle for legitimacy of one of today’s most widely used ingredients in both home and commercial baking. Linda Civitello succeeds in making what might have been an academically dry topic come alive with erudition, grace, and humor."--Nick Malgieri, author of Bake! "Linda Civitello has mined her subject thoroughly and documented how it changed American baking to satisfy our hurry-up attitude toward life and food in general, as we embraced a quick and easy solution to the tiresome problem of supplying the family table. Along the way, Civitello records in detail the fundamental history of a business that is almost uniquely American--the baking powder business. Who knew that baking powder could be such a rich resource?"--Nancy Harmon Jenkins, author of Virgin Territory: Exploring the World of Olive Oil "Baking powder was not a topic high on my interest level before I read this book, but I'm fascinated by the subject now. A great job of getting into the topic and placing it in a broader perspective."--Andrew F. Smith, editor of The Oxford Encyclopedia of Food and Drink in America

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Book SynopsisTrade ReviewJohn Brinckerhoff Jackson Prize, American Association of Geographers, 2020 "A compelling examination . . . Lemon's work provides a much-needed scholarly overview of the proliferation of food trucks in the 21st century." --Great Plains Research"A fantastic book. I was repeatedly surprised by the numerous ways the author credibly links the act of mobile food vending to some of North America's most poignant contemporary issues of cultural identity. The mix of interviews, participant observation, and discourse analysis is a perfect fit for exploring the themes."--Joshua Long, author of Weird City: Sense of Place and Creative Resistance in Austin, Texas"Overall this was truly a fascinating book. . . .Very much recommended reading." --BookAnon.com: Confessions of a Bookaholic"Folklorists interested in culinary tourism will find aspects of this study good food for thought." --Journal of Folklore Research"The Taco Truck: How Mexican Street Food is Transforming the American City (2019) by Robert Lemon is sure to become a formative text in the expanding body of work on the relationship between culinary entrepreneurship and local city ordinances." --H-Environment"Overall this was truly a fascinating book. . . .Very much recommended reading." --BookAnon.com: Confessions of a Bookaholic

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Book SynopsisTrade Review"The stories in the book are still relevant today, and the midwestern history is easy to devour because the places are familiar. . . . This book paired with some sweets from Flesor’s Candy Kitchen would be perfect for anyone in central Illinois with a sweet tooth." --Smile Politely​"This remarkable story is both unique and universal. It is the story of tenacious immigrant entrepreneurs overcoming enormous odds to find that sweet spot, making candy that would become a permanent feature of American daily life."--Ken Albala, author of Noodle Soup: Recipes, Techniques, Obsession"The value of Sweet Greeks rests in its recovery of the names and personal stories of immigrant confectioners operating candy stores in small, Midwestern towns. Once an important niche for Greek entrepreneurs, candy stores also provided community spaces. Then they disappeared. Could their revival breathe life into rural communities?"--Donna Gabaccia, coauthor of Gender and Migration: From the Slavery Era to the Global Age"Ann Flesor Beck brings to life the workings of chain migration and networking with vivid stories of the newcomers who worked strategically to found the once-ubiquitous soda fountains of the small-town midwest. Embedded in the history of southeastern European immigration, nativist American prejudice, and immigrant persistence, she offers a revelatory view of immigrant generations that serves us well today." --Leslie Page Moch, author of Broad Is My Native Land: Repertoires and Regimes of Migration in Russia’s Twentieth Century"A grand achievement." --National HeraldTable of ContentsAcknowledgments Introduction Chapter 1. Foundations Chapter 2. The Journey: 1880-1930 Chapter 3. Acculturation and Americanization Chapter 4. Finding a Niche in Chicago and St. Louis Chapter 5. Greeks vs. Goblins Chapter 6. My Grandfather and His Mentors Chapter 7. Small City Greek Confectioners Chapter 8. Small Town Greek Confectioners Conclusion Notes Bibliography Index

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Book SynopsisWorks of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022 A rare woman's-eye-view of working in the professional French kitchen Though women enter France's culinary professions at higher rates than ever, men still receive the lion's share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France's culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city's culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded Trade Review"This easily read book incorporates a rich ethnographic account of French culinary history and tradition and thereby minimizes any gaps in the author's use of outside scholarship by paying serious attention to women's lived experiences in professional kitchens. Black's book is a valuable addition to folklore scholarship, women's studies, food studies, and other related fields." --Digest"Recomended." --Choice"Rachel Black has written a fascinating account of feminine sovereignty in the bouchons of Lyon. She shares timeless examples of wisdom and strength migrating to contemporary kitchens."--Odessa Piper, James Beard Foundation Best Chef Midwest 2002 and founder of L’Etoile"Cheffes de Cuisine fills an important gap, and the book’s focus on the gendering of kitchen space makes it relevant to many current discussions and debates."--David E. Sutton, author of Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island

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Book SynopsisWinner of the 2023 Association for the Study of Food and Society Book Prize for Edited Volume Image by image and hashtag by hashtag, Instagram has redefined the ways we relate to food. Emily J. H. Contois and Zenia Kish edit contributions that explore the massively popular social media platform as a space for self-identification, influence, transformation, and resistance. Artists and journalists join a wide range of scholars to look at food's connection to Instagram from vantage points as diverse as Hong Kong's camera-centric foodie culture, the platform's long history with feminist eateries, and the photography of Australia's livestock producers. What emerges is a portrait of an arena where people do more than build identities and influence. Users negotiate cultural, social, and economic practices in a place that, for all its democratic potential, reinforces entrenched dynamics of power. Interdisciplinary in approach and transnational in scope, Food Instagram offers general readers aTrade Review"Media and food studies scholars, Emily Contois and Zenia Kish and their co-authors, have produced an in-depth, analytical, and highly interdisciplinary book that includes writers from the fields of various 'studies' (food, media, American) as well as history, science and technology, sociology, anthropology, and political science." --Journal of Folklore Research Reviews"Contois and Kish have prepared a veritable smorgasbord of perspectives on the all-pervasive and all-important nature of food on visual social media in this deliciously engrossing collection. From aperitifs to aesthetics, and placemaking to politics, this book has something for every reader."--Tama Leaver, coauthor of Instagram: Visual Social Media Cultures"Instagram has become much more than a fun medium for selfies, food porn, and branding. This volume shows how the digital app and the kind of food representations it supports contribute to building identities and negotiating social and economic relationships."--Fabio Parasecoli, author of Bite Me: Food in Popular CultureTable of ContentsAcknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ixIntroduction. From Seed to Feed: How Food Instagram Changed What and Why We Eat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1ZENIA KISH AND EMILY J. H. CONTOISPART I. IDENTITY1. @hotdudesandhummus and the Cultural Politics of Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33MICHAEL Z. NEWMAN2. Starving Beauties? Instabae, Diet Food, and Japanese Girl Culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47TSUGUMI (MIMI) OKABE3. #Foodporn: An Anatomy of the Meal Gaze . . . . . . . . . . . . . . . . 65GABY DAVID AND LAURENCE ALLARD4. The South in Your Mouth? Gourmet Biscuit Restaurants, Authenticity, and the Construction of a New Southern Identity . . . . . . . . . . . . . . . . . . . . . . . . . . . .81DEBORAH A. HARRIS AND RACHEL PHILLIPS5. Uncle Green Must Be Coming to Dinner: The Joyful Hospitality of Black Women on Instagram during the COVID-19 Pandemic . . . . . . . . . . . . . . . .94ROBIN CALDWELL6. Creative Consumption: Art about Eating on Instagram . . . . . . . . . . . . . . . . . . . . . . . .101DAWN WOOLLEY AND ZARA WORTHPART II. INFLUENCE7. Picturing Digital Tastes: #unicornlatte, Social Photography, and Instagram Food Marketing . . . . . . . . .115EMILY TRUMAN8. Camera Eats First: The Role of Influencers in Hong Kong’s Foodie Instagram Culture . . . . . . . . . . . . . . . . . .132YUE-CHIU BONNI LEUNG AND YI-CHIEH JESSICA LIN9. Repackaging Leftovers: Health, Food, and Diet Messages in Influencer Instagram Posts . . . . . . . . . . .148TARA J. SCHUWERK AND SARAH E. CRAMER10. Meet Your Meat! How Australian Livestock Producers Use Instagram to Promote “Happy Meat” . . . . . . . . .163EMILY BUDDLE11. FreakShakes and Mama Noi: Cases of Transforming Food Industry Influence on Instagram . . . . . . . . . . . . . . . . . . .177KATHERINE KIRKWOOD12. My Life and Labor as an Instagram Influencer Turned Instagram Scholar . . . . . . . . . . . . . . . . . . . . . . . . . . .191KC HYSMITHPART III. NEGOTIATION13. Transgressive Food Practices on Instagram: The Case of Guldkroen in Copenhagen . . . . . . . . . . . . . . . . . .205JONATAN LEER AND STINNE GUNDER STRØM KROGAGER14. Posing with “the People”: The Far Right and Food Populism on Instagram . . . . . . . . . . . . . . . . . . . . . . . . .221SARA GARCIA SANTAMARIA15. Farming, Unedited: Failure, Humor, and Fortitude in Instagram’s Agricultural Underground . . . . . . . . . . . . . . . . . . .241JOCELINE ANDERSEN16. The Surprisingly Long History of Feminist Eateries on Instagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .260ALEX KETCHUM17. How to Think with Your Body: Teaching Critical Eating Literacy through Instagram . . . . . . . . . . . . . . . . . . . . .274SARAH E. TRACYAfterword: Food Instagram’s Next Course . . . . . . . . . . . . . . . .283EMILY J. H. CONTOIS AND ZENIA KISHContributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .287Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .293

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Book SynopsisThe health benefits of a vegetarian dietTrade Review"The Complete Vegetarian is the no-nonsense, evidence-based book on the health benefits of a vegetarian diet. I highly recommend this authoritative volume to vegetarians, anyone who lives with a vegetarian, or anyone who is considering a vegetarian lifestyle."--Joseph M. Carlin, U.S. Administration on Aging“Thoroughly reviews the positive and negative aspects of a vegetarian diet . . . Recommended.”--Choice"A very useful resource for academic, health science, and public libraries."--American Reference Books Annual"The Complete Vegetarian is the definitive resource on nutrition and vegetarianism, written by all of the leading vegetarian nutritionists in the United States."--Carol J. Adams, author of The Sexual Politics of Meat: A Feminist-Vegetarian Critical TheoryTable of Contents1. Introduction 1Peggy Carlson, MD Vegetarians 2 History of Vegetarian Diets 2 Diets around the World 5 History of the "Western" or "Affluent" Diet 5 History of Scientific Research into Diet-Related Diseases 9 Conclusion 13 References 132. Protein 15Virginia Messina, MPH, RD Introduction 15 Summary of the Scientific Literature 15 Practical Aspects 19 Conclusion 19 References 213. Fats 23Brenda Davis, RD Introduction 23 Summary of the Scientific Literature 24 Practical Aspects 38 Conclusion 46 References 464. Fiber 51Peggy Carlson, MD Introduction 51 Summary of the Scientific Literature 51 Practical Aspects 60 Conclusion 60 References 615. Iron 64Dina Aronson, MS, RD Introduction 64 Summary of the Scientific Literature 64 Practical Aspects 74 Conclusion -- Vegetarians: At Risk, or Having an Edge? 75 References 766. Calcium and Vitamin D 78Suzanne Havala Hobbs, DrPH, MS, RD John J. B. Anderson, PhD Introduction 78 Summary of the Scientific Literature 79 Practical Aspects 80 Conclusion 81 References 827. Vitamin B12 83Michael A. Klaper, MD Introduction 83 Summary of the Scientific Literature 83 Practical Aspects 88 Conclusion 91 References 918. Zinc 93Virginia Messina, MPH, RDReed Mangels, PhD, RD, FADA Introduction 93 Summary of the Scientific Literature 93 Practical Aspects 96 Conclusion 96 References 979. Other Vitamins and Minerals 99Reed Mangels, PhD, RD, FADA Introduction 99 Summary of the Scientific Literature 99 Practical Aspects 107 Conclusion 107 References 10810. Heart Disease 111Peggy Carlson, MD Introduction 111 Summary of the Scientific Literature 111 Practical Aspects 126 Conclusion 127 References 12711. Cancer 134Peggy Carlson, MD Introduction 134 Summary of the Scientific Literature: Cancer Rates among Vegetarians 134 The Relationship Between Diet and Cancer 140 Practical Aspects 155 Conclusion 156 References 15612. Hypertension 162James Craner, MD, MPH Introduction 162 Summary of the Scientific Literature 163 Practical Aspects 178 Conclusion 179 References 17913. Stroke 184Peggy Carlson, MD Introduction 184 Summary of the Scientific Literature 184 Practical Aspects 196 Conclusion 196 References 19614. Obesity and a Vegetarian Diet 202Sudba Raj, PhD, RD Introduction 202 Summary of the Scientific Literature 202 Practical Aspects 208 Conclusion 209 References 20915. Diabetes and Vegetarian Diets 212Peggy Carlson, MD Introduction 212 Summary of the Scientific Literature 214 Practical Aspects: How to Plan a Vegetarian Diet for Diabetics 232 Conclusion 233 References 23316. Osteoporosis 239John J. B. Anderson, PhD Suzanne Havala Hobbs, DrPH, MS, RD Introduction 239 Summary of the Scientific Literature 239 Practical Aspects 246 Conclusion 247 Acknowledgments 248 References 24817. Gallbladder Disease, Diverticulitis, Appendicitis, Kidney Stones, and Kidney Failure 250Valerie Kurtzbalts, MSN, APRN, BC Peggy Carlson, MD Introduction 250 Summary of the Scientific Literature 250 Practical Aspects 259 Conclusion 259 References 26018. Vegetarian Diets and Children 264Jeanene Fogli, MS, RD, LDN Carol M. Meerschaert, RD, LDN Introduction 264 Summary of the Scientific Literature 264 Practical Aspects 270 Conclusion 274 References 2719. Pregnancy and Lactation 277Reed Mangels, PhD, RD, FADA Introduction 277 Summary of the Scientific Literature 277 Practical Aspects 282 Conclusion 284 References 28420. Optimal Nutrition for Active Vegetarians and Vegetarian Athletes 288D. Enette Larson-Meyer, PhD, RD, FACSM Mary Helen Niemeyer, MD, MPH, FAAFP Introduction 288 Summary of the Scientific Literature 289 Practical Aspects 309 Conclusion 310 References 31021. Environmental and Food Safety Aspects of Vegetarian Diets 317Carl V. Phillips, MPP, PhD Simon K. Emms, PhD Erin L. Kraker, MS, REHS Introduction 317 Types of Animal Food Production 318 A Variety of Environmental Impacts 318 Summary of the Scientific Literature 319 Practical Aspects 333 Conclusion 334 Acknowledgment 335 References 33522. Planning Nutritious vegetarian Diets 338Cheryl Sullivan, MA, RD Introduction 338 Summary of the Scientific Literature 338 Practical Aspects 342 Conclusion 343 References 34423. Conclusion: Summary of Protective Factors 345Virginia Messina, MPH, RD Peggy Carlson, MD Factors in Vegetarian Diets That Are Protective 346 Vegetarian Diets May be More Healthful Because of Lower Intakes of These Factors 347 Conclusion 348Contributors 349 Index 353

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Book SynopsisThe comprehensive guide to wild mushrooms in the heartland--perfect for the coffee table, glove box, and kitchenTrade Review"Perfect for any mushroom hunter or wannabe hunter."--Illinois Country Living "Essential information for naturalists and cooks alike."--Illinois Times"A lively, beautifully produced read."--Mushroom the Journal"Edible Wild Mushrooms of Illinois and Surrounding States should be required reading by all wild mushroom hunters in the Midwest, especially beginners. It will be an instant success throughout the Midwest and beyond!"--Fungi"[A] beautifully photographed, chummily written guide."--Chicago Reader"Finally! This is the mushroom book we've all been waiting for. Any mushroom hunter in the Midwest will find it incredible. If we owned only one mushroom book, this would be it."--Tom and Vicky Nauman, founders of Morel Mania, Inc."This book should be required reading for all wild mushroom hunters in the Midwest, and especially beginners. McFarland and Mueller have come up with an entirely new format for getting the uninitiated involved in the joys of wild mushrooming. The writing is learned but very easy to understand, entertaining, and witty--at times hilarious. Bravo!"--Britt A. Bunyard, publisher and editor in chief, Fungi magazine"An important contribution to the culinary world as well as to the world of amateur mycology. This book will appeal to anyone interested in edible mushrooms, their identification, or how to prepare them for the table."--Andrew N. Miller, Illinois State Mycologist, Illinois Natural History Survey "Complete with interesting vignettes and delightful recipes involving wild mushrooms, this book will be of use to anyone interested in collecting and eating wild mushrooms in the Midwest. A thought-provoking, humorous, and practical guide."--Andrew S. Methven, professor and chair of biological sciences, Eastern Illinois University

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Book SynopsisFrom table talk to farmers' markets, analyzing the cultural politics of what and how we eatTrade Review"Provocative. . . . Flammang makes a convincing case for the centrality of food work and shared meals, much along the lines laid down by Carlo Petrini and Alice Waters, but with more historical perspective and theoretical rigor."--Michael Pollan, The New York Review of Books"[Flammang] treats this subject with the high seriousness and scholarly insight it deserves."--Hypatia "An important and provocative book."--Gastronomica"A compelling argument reconnecting domesticity to civil society. . . . Highly recommended."--Choice"Eating is something we all have in common: it opens up both our senses and our consciences to our place in the world. Janet A. Flammang's The Taste for Civilization shows how the American family meal has been devalued from its role as a daily enactment of shared necessity and ritualized cooperation--and how important it is to restore the daily ritual of the table in our lives."--Alice Waters, founder, Chez Panisse"Deftly bringing together political theory, feminist analysis, and cultural studies, Flammang uses the familiar world of our private lives and everyday practices with food to interrogate the public life of American democracy and civil society. Thoughtful and creative."--Anna Sampaio, coeditor of Transnational Latina/o Communities: Politics, Processes, and CulturesTable of ContentsAcknowledgements; Introduction; Civility, Civil Society and Democracy; Political Theory: Where's the Household in Civil Society?; Empirical Studies: It's Hard to Measure the Table; The Art of Conversation and Civic Virtues of Thoughtfulness and Generosity; Meals, Conversations and Women; What Changes are Needed?; Part One: Household Foodwork; Chapter 1: The Time Crunch; Farm and City Foodwork; Women's Labor Force Participation and Overworked Americans; Technology and Food Tasks; The Second Shift and the Globalization of Housework; Invisible Foodwork; Solutions to the Time Crunch; Chapter 2: Domesticity: Meals, Obligation and Gratitude; Political and Gendered Domesticity; Deciding on the Menu: Household Variations; Gift, Obligation and the Economy of Gratitude; Psychological Memories and Social Connections; Escape from the Household with Commercial Food; Chapter 3: American Food; American Food as Multi-Ethnic and Regional Corporations Urge Immigrants to Eat American; Racial and Ethnic Pride in Foodways; The Slow Food Movement; American foodways, the Obesity Crisis and Global Warming; Part Two: Table Conversation; Chapter 4: Conversation and Manners; Conversations and Civility; Civil Society: Light Social Conversations and Heavy Political Arguments; The Lost Art of Conversation in the United States; Upper Class and Feminine: Courtesy, Civility, Politeness and Manners; The Universality of Table Manners; Manners and the Middle Class

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Book SynopsisTalking turkey about the bird you thought you knewTrade Review"Virtually every page offers a fact worth recalling."--Chicago Tribune"A lively, literate tour of turkey lore."--Wall Street Journal"Smith gives depth and authority to a subject we thought we knew. . . . The turkey covers vast terrain, and his book is invaluable to anyone in its pursuit."--Gastronomica"In his book, Smith . . . talks turkey about the folklore and natural and social history of the bird."--Ashbury Park Press"Smith . . . cuts through the myth and legend surrounding the turkey to provide a history that is loaded with fascinating facts and anecdotes with which you could regale the entire family from dawn to dusk this Thursday."--Kansas City Star

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Book SynopsisWhy a honey recipe book? Because nothing could be sweeter!

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