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📝The Third Plate Book Synopsis : “Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. From the Trade Paperback edition.
📝The Third Plate Book Synopsis : Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It's better-tasting, and better for the planet, but the second plate's architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn't a sustainable way to farm or eat. The 'third plate' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.
📝The Third Plate Book Synopsis : "Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publishe
📒The Dorito Effect ✍ Mark Schatzker
📝The Dorito Effect Book Synopsis : A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.
📒The Tastemakers ✍ David Sax
📝The Tastemakers Book Synopsis : Tastemaker, n. Anyone with the power to make you eat quinoa. Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again? In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.
📒Plate Full Of Color ✍ Georgia Perez
📝Plate Full of Color Book Synopsis : NOTE: NO FURTHER DISCOUNT FOR THIS PRINT PRODUCT- OVERSTOCK SALE - Significantly reduced list price The third book in the Eagle Book Series, "A Plate Full of Color," introduces Miss Rabbit and the boys friends, Little Hummingbird and Simon. Miss Rabbit teaches the value of eating a variety of colorful and healthy foods. " Plate Full of Color, "the third book in the Eagle Book Series aimed to elementary school children, introduces Miss Rabbit and the boys friend, Little Hummingbird. Miss Rabbit s a helper. She wants to teach the young children about ways they can prevent diabetes and help adults learn about preventing and controlling the disease. Rain That Dances, Thunder Cloud and Little Hummingbird listen to Miss Rabbit explain how Mother Earth provides wonderfully healthy things to eat. Measures 16 in. x 19 in. Written by Georgia Perez. Illustrated by Patrick Rolo and Lisa A. Fifield. 3rd in a four-book set of the Eagle Book series. Origin and Purpose of the Eagle Book Series The Eagle Book series grew out of a single book, "Through the Eyes of the Eagle," that had been written by Nambe Pueblo s Georgia Perez (Native American Diabetes Project, University of New Mexico) and woven through the curriculum of the Strong in Body and Spirit program in the late 1990s. Ms. Perez found that when children heard the story of the eagle, they listened intently. Afterward, they were eager to take the diabetes-prevention information back to their parents and grandparents to share what they had learned. The role of the eagle as teacher and the story s success led to the creation of a series of children s books whose purpose is to convey to children healthy ways of living. All of the stories reflect long-held values of American Indian / Alaska Native people respect, gratitude, and generosity while teaching the universal wisdom of healthy eating and physical activity. Throughout the series, a young Native boy and his friends learn about healthy habits from Mr. Eagle, Miss Rabbit, and Coyote. Vividly brought to life by the colorful illustrations of American Indian artists Patrick Rolo (Bad River Band, Ojibwe) and Lisa A. Fifield (Oneida Tribe of Wisconsin), these stories by Georgia Perez have become the award-winning Eagle Book series "Through the Eyes of the Eagle," "Knees Lifted High," "Plate Full of Color, " and"Tricky Treats." Additional diabetes prevention books based on these characters for middle school children are also becoming available, starting with Coyote and the Turtle's Dream. The purpose of the Eagle Books is to help children understand several important messages about diabetes and being healthy: Many Americans, including Native peoples, no longer eat traditional diets or practice vigorous physical activity.Type 2 diabetes can be a consequence of this lifestyle change.Returning to healthy diet and physical activity can help prevent diabetes.Friends and families can help each other to prevent diabetes by eating healthy foods and staying active. Related Products: Living a Balanced Life With Diabetes: A Toolkit Addressing Psychosocial Issues for American Indian and Alaska Native Populations (Kit) can be found here: https: //bookstore.gpo.gov/products/sku/017-023-00226-1 is available here: https: //bookstore.gpo.gov/products/sku/017-023-00226-1 El Camino Hacia una Vida Saludable Basada en las Guias Alimenticias para los Estadounidenses = The Road to a Healthy Life Based on the Dietary Guidelines for Americans (Bilingual Spanish and English) is available here: https: //bookstore.gpo.gov/products/sku/017-001-00564-9 Dietary Guidelines For Americans, 2010 is available here: https: //bookstore.gpo.gov/products/sku/001-000-04747-7 Let's Eat for the Health of It(Package of 100) can be found here: https: //bookstore.gpo.gov/products/sku/001-000-04750-7 Deliciously Healthy Family Meals (Cookbook) can be found here: https: //bookstore.gpo.gov/products/sku/017-001-00572-0"
📒Growing A Revolution Bringing Our Soil Back To Life ✍ David R. Montgomery
📝Growing a Revolution Bringing Our Soil Back to Life Book Synopsis : A MacArthur Fellow’s impassioned call to make agriculture sustainable by ditching the plow, covering the soil, and diversifying crop rotations. The problem of agriculture is as old as civilization. Throughout history, great societies that abused their land withered into poverty or disappeared entirely. Now we risk repeating this ancient story on a global scale due to ongoing soil degradation, a changing climate, and a rising population. But there is reason for hope. David R. Montgomery introduces us to farmers around the world at the heart of a brewing soil health revolution that could bring humanity’s ailing soil back to life remarkably fast. Growing a Revolution draws on visits to farms in the industrialized world and developing world to show that a new combination of farming practices can deliver innovative, cost-effective solutions to problems farmers face today. Cutting through standard debates about conventional and organic farming, Montgomery explores why practices based on the principles of conservation agriculture help restore soil health and fertility. Farmers he visited found it both possible and profitable to stop plowing up the soil and blanketing fields with chemicals. Montgomery finds that the combination of no-till planting, cover crops, and diverse crop rotations provides the essential recipe to rebuild soil organic matter. Farmers using these unconventional practices cultivate beneficial soil life, smother weeds, and suppress pests while relying on far less, if any, fertilizer and pesticides. These practices are good for farmers and the environment. Using less fossil fuel and agrochemicals while maintaining crop yields helps farmers with their bottom line. Regenerative practices also translate into farms that use less water, generate less pollution, lower carbon emissions—and stash an impressive amount of carbon underground. Combining ancient wisdom with modern science, Growing a Revolution lays out a solid case for an inspiring vision where agriculture becomes the solution to environmental problems, helping feed us all, cool the planet, and restore life to the land.
📒Beautiful Corn ✍ Anthony Boutard
📝Beautiful Corn Book Synopsis : Cultivated from sea level to mountaintop, from parched deserts to sodden rain forests, from the rocky Gaspé Peninsula to the plains of Argentina, corn is the grain of the Americas. In terms of culinary uses, it is amazingly diverse, reflecting the breathtaking variety of the continents and environments from which it evolved. The consummate immigrant, corn is grown extensively on every continent except Antarctica. Market farmer and naturalist Anthony Boutard weaves together this unique plant's contribution to our culture, its distinctive biology, and the practical information needed to grow and enjoy it at home. Beautiful Corn advocates a return to the nourishing whole grain that built America, in place of today's genetically modified crops processed by industrial agriculture into synthetic sweeteners and cheap meat. Come along on this lyrical and inspiring journey through the seasons, learning about growing and using corn in the traditional way. Gardeners and market farmers can lead the way to a healthier country by restoring heritage corn varieties to our tables. An unabashed celebration of a much-maligned culinary treasure, Beautiful Corn will forever change the way you view this remarkable plant. Anthony Boutard is a widely recognized advocate in the local food movement, well-known for his efforts in reviving long-lost crops and bringing little-known varieties to market. He and his wife Carol own Ayers Creek Farm, a 144-acre organic market farm in Gaston, Oregon, specializing in berries, beans, grains, and greens for sale to local restaurants and markets.
📒Food And Society ✍ Amy E. Guptill
📝Food and Society Book Synopsis : This popular and engaging text, now revised in a second edition, offers readers a social perspective on food, food practices, and the modern food system. It engages readers' curiosity by highlighting several paradoxes: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With updates and enhancements throughout, the new edition provides an empirically deep, multifaceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food's role in socialization, identity, health and social change, as well as food marketing and the changing global food system. The new edition gives more focused attention to labor (both paid and unpaid) in all aspects of the food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will continue to be both accessible and revealing to beginning and intermediate students alike.
📒The Hidden Half Of Nature The Microbial Roots Of Life And Health ✍ David R. Montgomery
📝The Hidden Half of Nature The Microbial Roots of Life and Health Book Synopsis : A riveting exploration of how microbes are transforming the way we see nature and ourselves—and could revolutionize agriculture and medicine. Prepare to set aside what you think you know about yourself and microbes. Good health—for people and for plants—depends on Earth’s smallest creatures. The Hidden Half of Nature tells the story of our tangled relationship with microbes and their potential to revolutionize agriculture and medicine, from garden to gut. When David R. Montgomery and Anne Biklé decide to restore life into their barren yard by creating a garden, dead dirt threatens their dream. As a cure, they feed their soil a steady diet of organic matter. The results impress them. In short order, the much-maligned microbes transform their bleak yard into a flourishing Eden. Beneath their feet, beneficial microbes and plant roots continuously exchange a vast array of essential compounds. The authors soon learn that this miniaturized commerce is central to botanical life’s master strategy for defense and health. They are abruptly plunged further into investigating microbes when Biklé is diagnosed with cancer. Here, they discover an unsettling truth. An armada of bacteria (our microbiome) sails the seas of our gut, enabling our immune system to sort microbial friends from foes. But when our gut microbiome goes awry, our health can go with it. The authors also discover startling insights into the similarities between plant roots and the human gut. We are not what we eat. We are all—for better or worse—the product of what our microbes eat. This leads to a radical reconceptualization of our relationship to the natural world: by cultivating beneficial microbes, we can rebuild soil fertility and help turn back the modern plague of chronic diseases. The Hidden Half of Nature reveals how to transform agriculture and medicine—by merging the mind of an ecologist with the care of a gardener and the skill of a doctor.
📒Plate Tectonics ✍ Kent C. Condie
📝Plate Tectonics Book Synopsis : This comprehensive text has established itself over the past 20 years as the definitive work in its fields, presenting a thorough coverage of this key area of structural geology in a way which is ideally suited to advanced undergraduate and masters courses. The thorough coverage means that it is also useful to a wider readership as an up to date survey of plate tectonics. The fourth edition brings the text fully up to date, with coverage of the latest research in crustal evolution, supercontinents, mass extinctions. A new chapter covers the feedbacks of various Earth systems. In addition, a new appendix provides a valuable survey of current methodology.
📒Interpreter Of Maladies ✍ Jhumpa Lahiri
📝Interpreter of Maladies Book Synopsis : Navigating between the Indian traditions they've inherited and the baffling new world, the characters in Jhumpa Lahiri's elegant, touching stories seek love beyond the barriers of culture and generations. In "A Temporary Matter," published in The New Yorker, a young Indian-American couple faces the heartbreak of a stillborn birth while their Boston neighborhood copes with a nightly blackout. In the title story, an interpreter guides an American family through the India of their ancestors and hears an astonishing confession. Lahiri writes with deft cultural insight reminiscent of Anita Desai and a nuanced depth that recalls Mavis Gallant. She is an important and powerful new voice.
📒Born On Third Base ✍ Chuck Collins
📝Born on Third Base Book Synopsis : As inequality grabs headlines, steals the show in presidential debates, and drives deep divides between the haves and have nots in America, class war brews. On one side, the wealthy wield power and advantage, wittingly or not, to keep the system operating in their favor—all while retreating into enclaves that separate them further and further from the poor and working class. On the other side, those who find it increasingly difficult to keep up or get ahead lash out—waging a rhetorical war against the rich and letting anger and resentment, however justifiable, keep us from seeing new potential solutions. But can we suspend both class wars long enough to consider a new way forward? Is it really good for anyone that most of society’s wealth is pooling at the very top of the wealth ladder? Does anyone, including the one percent, really want to live in a society plagued by economic apartheid? It is time to think differently, says longtime inequality expert and activist Chuck Collins. Born into the one percent, Collins gave away his inheritance at 26 and spent the next three decades mobilizing against inequality. He uses his perspective from both sides of the divide to deliver a new narrative. Collins calls for a ceasefire and invites the wealthy to come back home, investing themselves and their wealth in struggling communities. And he asks the non-wealthy to build alliances with the one percent and others at the top of the wealth ladder. Stories told along the way explore the roots of advantage, show how taxpayers subsidize the wealthy, and reveal how charity, used incorrectly, can actually reinforce extreme inequality. Readers meet pioneers who are crossing the divide to work together in new ways, including residents in the author’s own Boston-area neighborhood who have launched some of the most interesting community transition efforts in the nation. In the end, Collins’s national and local solutions not only challenge inequality but also respond to climate change and offer an unexpected, fresh take on one of our most intransigent problems.
📒On Vegetables ✍ Jeremy Fox
📝On Vegetables Book Synopsis : The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
📒A Return To Cooking ✍ Eric Ripert
📝A Return to Cooking Book Synopsis : Essays on topics ranging from the handling of raw fish and the power of vinaigrette to the virtues of Tabasco highlight this cookbook which features more than 125 recipes reflecting the various seasons in four different locales.
📒Sweet Corn Spectacular ✍ Marie Porter
📝Sweet Corn Spectacular Book Synopsis : More than seventy recipes to make the most of your late-summer farmers market haul, from comfort dishes to hostess gifts to savory snacks."
📒The Language Of Food A Linguist Reads The Menu ✍ Dan Jurafsky
📝The Language of Food A Linguist Reads the Menu Book Synopsis : A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork 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 Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
📒Sacred Rice ✍ Joanna Davidson
📝Sacred Rice Book Synopsis : Sacred Rice explores the cultural intricacies through which Jola farmers in West Africa are responding to their environmental and economic conditions given the centrality of a crop--rice--that is the lynchpin for their economic, social, religious, and political worlds. Based on more than ten years of author Joanna Davidson's ethnographic and historical research on rural Guinea-Bissau, this book looks at the relationship among people, plants, and identity as it explores how a society comes to define itself through the production, consumption, and reverence of rice. It is a narrative profoundly tied to a particular place, but it is also a story of encounters with outsiders who often mediate or meddle in the rice enterprise. Although the focal point is a remote area of West Africa, the book illuminates the more universal nexus of identity, environment, and development, especially in an era when many people--rural and urban--are confronting environmental changes that challenge their livelihoods and lifestyles.
📒Rel ✍ Christian F. Puglisi
📝Rel Book Synopsis : Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience: a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. From the Hardcover edition.
📒Heritage ✍ Sean Brock
📝Heritage Book Synopsis : New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
📒The Full Plate Diet ✍ Stuart A. Seale
📝The Full Plate Diet Book Synopsis : Presents a diet plan that centers its approach around emphasizing such high-fiber foods as vegetables, fruits and whole grains.