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The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet.
Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges.
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My weird school daze volume 12
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Ella Mentry School hires a health teacher who tries to force the students to eat healthy foods and exercise, whether they want to or not.
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In this inspirational yet practical book, the nutritional consultant and holistic healthcare expert who has helped celebrities such as Jessica Alba, Molly Sims, Chelsea Handler, and Emmy Rossum improve their health and achieve their goals shows you how to get beyond the food drama of cyclical fad diets and feel and look great by eating well. Kelly's Food Freedom program helps you set yourself up for success, eliminating cravings, mood swings, and...
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Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed.In...
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Using research from his Food and Brand Lab at Cornell University, an expert in eating behavior reveals how innovative, inexpensive design changes can make it mindlessly easy and profitable for people to eat healthier.
"In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces--schools, restaurants, grocery stores, and home kitchens,...
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Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes-caused, enabled, or influenced by food-has helped to shape and transform societies around the world. The first civilizations were built on barley and wheat in the Near East, millet...
29) The sugar queen
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The tale of a young woman whose family secrets--and secret passions--are about to change her life forever. Josey Cirrini is sure of three things: winter is her favorite season, she's a sorry excuse for a Southern belle, and sweets are best eaten in the privacy of her closet. For while Josey has settled into an uneventful life in her mother's house, her one consolation is the stockpile of sugary treats and paperback romances she escapes to each night....
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The true adventures of David Fairchild, a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes--and thousands more--to the American plate.
"In the nineteenth century American meals were about subsistence, not enjoyment. Agriculture yielded stable, basic crops like soybeans, corn, and barley, and few growers considered variety or flavor. But as a new century approached, appetites...
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A guide to some of the world's most fascinating places. As seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain. Anthony Boudrain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New Yrok to a tribal longhouse in Borneo; from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania's utterly beautiful Serengeti and the stunning desert solitude...
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B volume 1378.1
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"Dietary diversity, is the variety of foods and food groups in a person's or household's diet. Dietary diversity is one way to assess the nutritional quality of adequacy of diets and reflects access to a variety of foods" -front page.
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"Grace M. Cho grew up in a small, rural American town as the daughter of a white American merchant marine and the Korean bar hostess he met abroad. When Grace was fifteen, her Korean mother experienced the onset of schizophrenia, a condition that would continue for the rest of her life. Part food memoir, part sociological investigation, TASTES LIKE WAR is a hybrid text about a daughter's search through intimate and global history to understand herself...
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Pinkalicious: A little girl who is obsessed with the color pink eats so many pink cupcakes that she herself turns pink.
Silverlicious: When Pinkalicious loses her sweet tooth she turns to the Tooth Fairy for help.
Goldilicious: Pinkalicious and her brother play with her imaginary gold-horned unicorn that can float on water, fly, and turn herself into a fairy princess.
Purplicious: When her classmates make fun of her for still liking the color pink,...
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Iggy Iguanodon is disappointed that his brother will not let him tag along to the swimming hole, but when Murka Triceratops comes over they find a game they are both good at, and have a fun afternoon; than at dinner Iggy refuses to eat his ferns, until his grandfather brings him a pile of flowers and Iggy agrees to try ferns (yucky), and the two of them eat the flowers together.
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Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.
Why do we eat toast for breakfast and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?
In The Language of Food, Stanford University professor and MacArthur
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Abstract: The units of study are designed to assist school food service personnel in increasing their work competancies. Topics include: 1) menu planning importance and procedures; 2) food and equipment sanitation; 3) group communications and problem-solving; 4) interpersonal communications, behavior and conflicts; 5) children's nutrition needs and eating habits; 6) merchandising the lunch program; and 7) planning and promoting a nutrition education...