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What should we have for dinner? When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods might shorten your life. Today, buffeted by one food fad after another, America is suffering from a national eating disorder. As the cornucopia of the modern American supermarket and fast food outlet confronts us with a bewildering and treacherous...
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"Analyzing the influence of the fast-food industry on American society, an award-winning journalist explores the homogenization of American culture and the impact of the fast-food industry on modern-day health, economy, politics, popular culture, entertainment, food production and more." --
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"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...
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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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English
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"When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became...
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Pub. Date
2017.
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English
Description
The New York Times–bestselling author "digs deep into the world of how we shop and how we eat. It's a marvelous, smart, revealing work" (Susan Orlean, #1 bestselling author).
In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the...
In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the...
8) Little Pea
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English
Description
Little Pea hates eating candy for dinner, but his parents will not let him have his spinach dessert until he cleans his plate.
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#1 NATIONAL BESTSELLER • The book that launched a French Revolution about how to approach healthy living: the ultimate non-diet book—now with more recipes.
“The perfect book.... A blueprint for building a healthy attitude toward food and exercise"—San Francisco Chronicle
French women don’t get fat, even though they enjoy bread and pastry, wine, and regular three-course meals. Unlocking
10) Eating animals
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English
Description
Brilliantly synthesizing philosophy, literature, science, memoir and his own detective work, "Eating Animals" explores the many fictions we use to justify our eating habits--from folklore to pop culture to family traditions and national myth--and how such tales can lull us into a brutal forgetting.
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"A radically practical guide to making food choices that are are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken--Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria--Is it good for me? Is it good for others?...
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"Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? "As a species, we're hardwired to obsess over food," Matt Siegel explains as he sets out "to uncover the hidden side of everything we put in our mouths." Siegel also probes subjects ranging from the myths--and realities--of...
16) BooBoo
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English
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BooBoo the gosling likes to eat from morning until night and thinks everything is "good food"--well, almost everything!
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"The tiny town of Chewandswallow was very much like any other tiny town except for its weather which came three times a day, at breakfast lunch and dinner. But it never rained rain and it never snowed snow and it never blew just wind. It rained things like soup and juice. It snowed things like mashed potatoes. And sometimes the wind blew in storms of hamburgers. Life for the townspeople was delicious until the weather took a turn for the worse. The...
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"You've seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it's hard to know what we're eating anymore. In Real Food/Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into...
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Appears on list
Description
"Dragons love tacos. They love chicken tacos, beef tacos, great big tacos, and teeny tiny tacos. So if you want to lure a bunch of dragons to your party, you should definitely serve tacos. Buckets and buckets of tacos. Unfortunately, where there are tacos, there is also salsa. And if a dragon accidentally eats spicy salsa . . . oh, boy. You're in red-hot trouble."
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