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Author: Emma Carlson Berne
Publisher: Capstone
Published: 2018-08
Total Pages: 28
ISBN-13: 1684102383
DOWNLOAD EBOOK →"We all like different food, but everybody needs to eat! How Are We Alike and DIfferent? FInd out in My food, Your food, Our food."--Back cover.
Author: Gary Paul Nabhan
Publisher: Island Press
Published: 2012-02-13
Total Pages: 261
ISBN-13: 1597265179
DOWNLOAD EBOOK →The future of our food depends on tiny seeds in orchards and fields the world over. In 1943, one of the first to recognize this fact, the great botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat for the country’s famines, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientist—and vivid storyteller—has retraced his footsteps. In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov’s extraordinary story with his own expeditions to Earth’s richest agricultural landscapes and the cultures that tend them. Retracing Vavilov’s path from Mexico and the Colombian Amazon to the glaciers of the Pamirs in Tajikistan, he draws a vibrant portrait of changes that have occurred since Vavilov’s time and why they matter. In his travels, Nabhan shows how climate change, free trade policies, genetic engineering, and loss of traditional knowledge are threatening our food supply. Through discussions with local farmers, visits to local outdoor markets, and comparison of his own observations in eleven countries to those recorded in Vavilov’s journals and photos, Nabhan reveals just how much diversity has already been lost. But he also shows what resilient farmers and scientists in many regions are doing to save the remaining living riches of our world. It is a cruel irony that Vavilov, a man who spent his life working to foster nutrition, ultimately died from lack of it. In telling his story, Where Our Food Comes From brings to life the intricate relationships among culture, politics, the land, and the future of the world’s food.
Author: Grace Lin
Publisher: Charlesbridge Publishing
Published: 2018-08-07
Total Pages: 44
ISBN-13: 1580895913
DOWNLOAD EBOOK →Award-winning author Grace Lin joins science writer Ranida T. McKneally to get kids talking about the science of food, the five food groups, and what a healthy meal looks like. Answering questions like "why are so many vegetables green?", "What's the difference between brown bread and white bread?", and "Why do beans make you gassy?", cheerful haiku poems and a simple Q&A format make this book a nutritious treat. The information in this book aligns with both the USDA's MyPlate guidelines and the Harvard School of Public Health's Healthy Eating Plate guidelines and back matter includes further information about healthy eating and nutritional guidelines, as well as a glossary.
Author: Michael P. Hoffmann
Publisher: Cornell University Press
Published: 2021-04-15
Total Pages: 267
ISBN-13: 1501754645
DOWNLOAD EBOOK →Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system. Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.
Author: Carlo Petrini
Publisher: Rizzoli Publications
Published: 2013-10-08
Total Pages: 274
ISBN-13: 0847841464
DOWNLOAD EBOOK →An impassioned and hopeful manifesto on the need for equitable, sustainable, and delicious food, with systematic solutions for addressing the national food crisis "Petrini builds a case against fast food and offers ways to bring back the balance between nature and our table."—Bon Appetit By now most of us are aware of the threats looming in the food world. The best-selling Fast Food Nation and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is time for answers, and Slow Food Nation steps up to the challenge. Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious. In his travels around the world as ambassador for Slow Food, Petrini has witnessed firsthand the many ways that native peoples are feeding themselves without making use of the harmful methods of the industrial complex. He relates the wisdom to be gleaned from local cultures in such varied places as Mongolia, Chiapas, Sri Lanka, and Puglia. Amidst our crisis, it is critical that Americans look for insight from other cultures around the world and begin to build a new and better way of eating in our communities here.
Author: Bee Wilson
Publisher: Basic Books
Published: 2015-12-01
Total Pages: 352
ISBN-13: 0465073905
DOWNLOAD EBOOK →We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.
Author: Kristin Lawless
Publisher: Macmillan + ORM
Published: 2018-06-19
Total Pages: 274
ISBN-13: 1466890568
DOWNLOAD EBOOK →Sustainable Literature Commitee's2018 Green Prize Winner •One of Bustle's "17 Best Nonfiction Books Coming Out In June 2018" • One of The Revelator's "16 New Environmental Books for June" • One of Equinox's "5 Books High Performers Should Read in June" • One of Foodtank's "18 Books Making a Splash This Summer" •One of CivilEats' "22 Noteworthy Food and Farming Books for Summer Reading—and Beyond" From the voice of a new generation of food activists, a passionate and deeply-researched call for a new food movement. If you think buying organic from Whole Foods is protecting you, you're wrong. Our food—even what we're told is good for us—has changed for the worse in the past 100 years, its nutritional content deteriorating due to industrial farming and its composition altered due to the addition of thousands of chemicals from pesticides to packaging. We simply no longer know what we’re eating. In Formerly Known as Food, Kristin Lawless argues that, because of the degradation of our diet, our bodies are literally changing from the inside out. The billion-dollar food industry is reshaping our food preferences, altering our brains, changing the composition of our microbiota, and even affecting the expression of our genes. Lawless chronicles how this is happening and what it means for our bodies, health, and survival. An independent journalist and nutrition expert, Lawless is emerging as the voice of a new generation of food thinkers. After years of "eat this, not that" advice from doctors, journalists, and food faddists, she offers something completely different. Lawless presents a comprehensive explanation of the problem—going beyond nutrition to issues of food choice, class, race, and gender—and provides a sound and simple philosophy of eating, which she calls the "Whole Egg Theory." Destined to set the debate over food politics for the next decade, Formerly Known as Food speaks to a new generation looking for a different conversation about the food on our plates. Naomi Klein, author of No Is Not Enough and This Changes Everything:"In this revelatory survey of the dangers of the industrial food system, Lawless offers crucial tools for navigating it safely. The best ones have nothing to do with shopping advice: she asks us to think holistically about food, why it can't be separated from other struggles for justice, and what it means to demand transformative change." Mark Bittman, author of How to Cook Everything: "A stirring call to action. Lawless has done a thorough job of describing how so much of what we eat doesn't qualify as 'food'" Laurie David, Academy Award winning producer of An Inconvenient Truth and Fed Up: “You better read this book before you put another bite of food in your or your kids' mouths!” Mary Esther Malloy, MA, Mindful Birth NY: "Groundbreaking... will get you thinking differently about how you nourish yourself and your family."
Author: Community Alliance for Global Justice
Publisher:
Published: 2012
Total Pages: 208
ISBN-13: 9780985342029
DOWNLOAD EBOOK →"The new 2nd edition of "Our Food, Our Right: Recipes for Food Justice" includes a Foreword by Raj Patel. The book has a focus on "Stories of Change" - stories of successful initiatives locally and globally that are helping to create more sustainable food communities. The texts combine hands-on tools for change with community recipes and political awareness to engage YOU in joining in the struggle for food justice! Our Food, Our Right promotes community knowledge sharing, self-sufficiency, accessibility, and food justice through a food sovereignty framework. Our Food, Our Right takes you on a journey through many of the current food system's failures, and showcases creative solutions that communities are designing to regain control over their food, and the health of their bodies and neighborhoods. This guide has the tools you need to take back your food choices and stand up for the right of all people to good, healthy, and culturally appropriate food!"--Publisher description.
Author: Samir Amin
Publisher: Food First Books
Published: 2011-12-06
Total Pages: 372
ISBN-13: 0935028390
DOWNLOAD EBOOK →Food Movements Unite! Strategies to transform our food systems The present corporate food regime dominating the planet’s food systems is environmentally destructive, financially volatile and socially unjust. Though the regime’s contributions to the planet’s four-fold food-fuel-finance and climate crises are well documented, the “solutions” advanced by our national and global institutions reinforce the same destructive technological path, the same global market fundamentalism, and the same unregulated consolidation of corporate power in the food system that brought us the crisis in the first place. A dynamic global food movement has risen up in the face of this sustained corporate assault on our food systems. Around the world, local food justice activists have taken back pieces of the food system through local gardening, organic farming, community-supported agriculture, farmers markets, and locally-owned processing and retail operations. Food sovereignty advocates have organized locally and internationally for land reform, the end of destructive free trade agreements, and support for family farmers, women and peasants. Protests against—and viable alternatives to—the expansion of GMOs, agrofuels, land grabs and the oligopolistic control of our food, are growing everywhere every day, giving the impression that food movements are literally “breaking through the asphalt” of a reified corporate food regime. The social and political convergence of the “practitioners” and “advocates” in these food movements is also well underway, as evidenced by the growing trend in local-regional food policy councils in the US, coalitions for food sovereignty spreading across Latin America, Africa, Asia and Europe, and the increasing attention to practical-political solutions to the food crisis appearing in academic literature and the popular media. The global food movement springs from strong commitments to food justice, food democracy and food sovereignty on the part of thousands of farmers unions, consumer groups, faith-based, civil society and community organizations across the urban-rural and north-south divides of our food systems. This magnificent “movement of movements” is widespread, highly diverse, refreshingly creative—and politically amorphous. Food Movements Unite! is a collection of essays by food movement leaders from around the world that all seek to answer the perennial political question: What is to be done? The answers—from the multiple perspectives of community food security activists, peasants and family farm leaders, labor activists, and leading food systems analysts—will lay out convergent strategies for the fair, sustainable, and democratic transformation of our food systems. Authors will address the corporate food regime head on, arguing persuasively not only for specific changes to the way our food is produced, processed, distributed and consumed, but specifying how these changes may come about, politically.
Author: Vani Hari
Publisher: Little, Brown
Published: 2015-02-10
Total Pages: 384
ISBN-13: 0316376450
DOWNLOAD EBOOK →Eliminate toxins from your diet and transform the way you feel in just 21 days with this national bestseller full of shopping lists, meal plans, and mouth-watering recipes. Did you know that your fast food fries contain a chemical used in Silly Putty? Or that a juicy peach sprayed heavily with pesticides could be triggering your body to store fat? When we go to the supermarket, we trust that all our groceries are safe to eat. But much of what we're putting into our bodies is either tainted with chemicals or processed in a way that makes us gain weight, feel sick, and age before our time. Luckily, Vani Hari -- aka the Food Babe -- has got your back. A food activist who has courageously put the heat on big food companies to disclose ingredients and remove toxic additives from their products, Hari has made it her life's mission to educate the world about how to live a clean, organic, healthy lifestyle in an overprocessed, contaminated-food world, and how to look and feel fabulous while doing it. In The Food Babe Way, Hari invites you to follow an easy and accessible plan that will transform the way you feel in three weeks. Learn how to: Remove unnatural chemicals from your diet Rid your body of toxins Lose weight without counting calories Restore your natural glow Including anecdotes of her own transformation along with easy-to-follow shopping lists, meal plans, and tantalizing recipes, The Food Babe Way will empower you to change your food, change your body, and change the world.
