Author: Dan Barber Publisher: Penguin ISBN: 1594204071 Category : Biography & Autobiography Languages : en Pages : 498
Book Description
"[A] renowned chef ... 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 publisher.
Author: Robin Shulman Publisher: Crown Pub ISBN: 0307719057 Category : Cooking Languages : en Pages : 354
Book Description
Traces the experiences of New Yorkers who grow and produce food in bustling city environments, placing today's urban food production in a context of hundreds of years of history to explain the changing abilities of cities to feed people. 30,000 first printing.
Author: Mark Schatzker Publisher: Simon and Schuster ISBN: 1501116134 Category : Cooking Languages : en Pages : 272
Book Description
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.
Author: Tracy Ledger Publisher: ISBN: 9781431424238 Category : Food security Languages : en Pages : 0
Book Description
"Why is it that food prices are so high that millions of South African families go hungry, while the prices paid to farmers for that same food are so low that many cannot stay in business? Why are the people that produce our food -- farmworkers -- among the most insecure of all? Why do high levels of rural poverty persist while corporate profits in the food sector keep rising? How did a country with a constitutional right to food become a place where one in four children is so malnourished that they are classified as stunted? An Empty Plate analyses the state of the South African agri-food system. Ledger demonstrates how this system is perpetuating poverty, threatening land reform; entrenching inequality and tearing apart our social fabric. The book asks two crucial questions: how did we get to this point and how might we go about solving the problem. This is a story of money, of power, of unanticipated consequences, and of personal and social tragedy. But it is also a story of what is possible if we reimagine our society and build a new system on the foundation of solidarity and ethical food citizenship."--Back cover.
Author: Jo Koy Publisher: HarperCollins ISBN: 0062969986 Category : Biography & Autobiography Languages : en Pages : 320
Book Description
A stunning, hilarious memoir from beloved comedian Jo Koy, “far and away one of the funniest people out there” (Chelsea Handler). Mixed Plate illuminates the burning drive and unique humor that make Jo Koy one of today’s most successful comedians. Includes never-before-seen photos. Well guys, here it is—my story. A funny, sad, at times pathetic but also kick-ass tale of how a half-Filipino, half-white kid whose mom thought (and still thinks) his career goal was to become a clown became a success. Not an overnight success, because that would have made for a really short read, but an All-American success who could give my immigrant mom the kind of life she hoped for when she came to this country, and my son the kind of life I wished I’d had as a kid. With all the details of what it felt like to get the doors closed in my face, to grind it out on the road with my arsenal of dick jokes, and how my career finally took off once I embraced the craziness of my family, which I always thought was uniquely Filipino but turns out is as universal as it gets. In this book, I’ll take you behind the mic, behind the curtain—OK, way behind it. From growing up with a mom who made me dance like Michael Jackson at the Knights of Columbus, to some real dark stuff, the stuff we don’t talk about often enough as immigrants. Mental health, poverty, drinking. And show you the path to my American Dream. Which was paved with a lot of failure, department store raffle tickets to win free color televisions, bad jokes, old VHS tapes, a motorcycle my mom probably still hates, the only college final I aced (wasn’t math), and getting my first laugh on stage. There’s photo evidence of it all here, too. In this book, I get serious about my funny. And I want to make you laugh a little while I do it. I’m like Hawaii’s favorite lunch—the mixed plate. Little bit of this, a little bit of that. My book Mixed Plate is too.
Author: Daniela Galarza Publisher: Prestel Publishing ISBN: 9783791382777 Category : COOKING Languages : en Pages : 0
Book Description
Beyond the plate gathers thirty notable food bloggers from around the world in a diverse and inspiring collection of mouth-wateringly irresistible recipes. Lady and Pups, Local Milk, and My Darling Lemon Thyme are just some of the beloved bloggers featured along with their most popular recipes and brand new dishes whipped up exclusively for this sumptuous feast ...
Author: Barilla Center for Food and Nutrition Publisher: Island Press ISBN: 1610918940 Category : Medical Languages : en Pages : 274
Book Description
Nourished Planet illustrates what our global food system can be - a collection of the smartest ideas to nourish us all. From urban farmers in Kenya to American doctors to government officials in Egypt, its voices demonstrate how diverse perspectives are coming together to feed the world sustainably.--back cover.
Author: Dan Barber Publisher: Penguin ISBN: 0143127152 Category : Social Science Languages : en Pages : 498
Book Description
“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.
Author: Christy Jordan Publisher: William Morrow Cookbooks ISBN: 9780061991011 Category : Cooking Languages : en Pages : 288
Book Description
My name is Christy Jordan and I like to feed people. I come from a long line of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created Southern Plate so that I could share the recipes and stories that have been passed down through my family for more than nine generations. You won't find fancy food or new-fangled recipes in this cookbook—just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding, Aunt Looney's Macaroni Salad, Fried Green Tomatoes, and Daddy's Rise-and-Shine Biscuits. (I want to make one thing as clear as possible: How your mama made it is the right way! I'm going to bring it to you how my mama made it, which is the only right way for me.) These stories and recipes come from my heart. They are a gift from my ancestors, but the ability to have them heard is a gift from you. Take a seat at the Southern Plate table; you're with family now.
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Author: Dan Barber
Author: Robin Shulman
Author: Mark Schatzker
Author: Rick Bayless
Author: Tracy Ledger
Author: Jo Koy
Author: Daniela Galarza
Author: Barilla Center for Food and Nutrition
Author: Dan Barber
Author: Christy Jordan