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Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present
by Christopher CumoServing students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present.Written with the needs of students in mind, Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present presents nearly 100 entries on foods that have shaped history—fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself.Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.
Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present
by Christopher CumoServing students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present.Written with the needs of students in mind, Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present presents nearly 100 entries on foods that have shaped history—fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself.Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.
Foodways and Empathy: Relatedness in a Ramu River Society, Papua New Guinea (Person, Space and Memory in the Contemporary Pacific #4)
by Anita Von PoserThrough the sharing of food, people feel entitled to inquire into one another’s lives and ponder one another’s states in relation to their foodways. This in-depth study focuses on the Bosmun of Daiden, a Ramu River people in an under-represented area in the ethnography of Papua New Guinea, uncovering the conceptual convergence of local notions of relatedness, foodways, and empathy. In weaving together discussions about paramount values as passed on through myth, the expression of feelings in daily life, and the bodily experience of social and physical environs, a life-world unfolds in which moral, emotional, and embodied foodways contribute notably to the creation of relationships. Concerned with unique processes of “making kin,” the book adds a distinct case to recent debates about relatedness and empathy and sheds new light onto the conventional anthropological themes of food production, sharing, and exchange.
Foodwise: Understanding What We Eat and How it Affects Us, the Story of Human Nutrition
by Wendy E. CookWendy Cook’s fascination with nutrition began during her war-time childhood. In the midst of deprivation and food-rationing, the rich abundance of her mother’s organic garden made a profound impression. In her twenties, married to Peter Cook, she discovered the artistic and magical effects that food could have in creating a convivial atmosphere. During this period she cooked for many well-known names, including John Lennon, Paul McCartney, Dudley Moore, Peter Ustinov and Alan Bennett. But it was only later, through her daughter falling ill, that she came to study and understand deeper aspects of nutrition, and in particular the effects of different foods on human health and consciousness.In Foodwise Wendy Cook presents a remarkable cornucopia of challenging ideas, advice and commentary, informed by the seminal work of the scientist Rudolf Steiner. She begins the volume with biographical glimpses relating to her experience of food and how it has influenced her life. She then presents an extraordinary perspective on the journey of human evolution, relating it to changes in consciousness and the consumption of different foods. In the following section she considers the importance of agricultural methods, the nature of the human being, the significance of grasses and grains, the mystery of human digestion, and the question of vegetarianism. In the next section she analyses the ‘building blocks’ of nutrition, looking in some detail at the nutritional (or otherwise) qualities of many foodstuffs, including carbohydrates, minerals, fats and oils, milk and dairy products, herbs and spices, salt and sweeteners, stimulants, legumes, the nightshade family, bread, water, and dietary supplements. She ends with practical tips on cooking, planning menus, children’s food, sharing meals, and some mouth-watering recipes.Foodwise presents a treasure of wisdom and experience for anybody with a concern for the content of the food they eat or a desire to discover more about the physical, soul and spiritual aspects of nutrition.
Foolproof Cakes: Tried and tested recipes for your favourite cakes
by Victoria CombeThis book is a collection of cake recipes from contributors from all over the country. These precious recipes have been handed down the generations and have never failed. They include squidgy ginger cakes, luscious chocolate cakes, and the lightest most delicious sponges. With these foolproof recipes even novice bakers will be able to delight friends and family with easy but delicious home baking.
For God, Country, and Coca-Cola: The Definitive History Of The Great American Soft Drink And The Company That Makes It
by Mark PendergrastFor God, Country and Coca-Cola is the unauthorized history of the great American soft drink and the company that makes it. From its origins as a patent medicine in Reconstruction Atlanta through its rise as the dominant consumer beverage of the American century, the story of Coke is as unique, tasty, and effervescent as the drink itself. With vivid portraits of the entrepreneurs who founded the company-and of the colorful cast of hustlers, swindlers, ad men, and con men who have made Coca-Cola the most recognized trademark in the world-this is business history at its best: in fact, "The Real Thing.”
For The Love of Food: Vegetarian Recipes From The Heart
by Denis CotterIn this mouth-watering collection of inspired and delicious dishes, renowned chef Denis Cotter takes vegetarian cooking to a new level.
For Women Only: A Revolutionary Guide to Reclaiming Your Sex Life
by Jennifer Berman MD MD Laura Berman PhD PhDAccording to The Journal of the American Medical Association, 43% of women in America - of all ages - suffer from sexual dysfunction. But doctors have generally dismissed these complaints, telling women their problems are just in their heads or something they have to accept. Dr. Jennifer Berman is one of the few female urologists in the country; Dr. Laura Berman is a sex therapist. Together these sisters run the Women's Sexual Health Clinic at Boston University Medical Center - the first in the country to offer comprehensive physiological and psychological treatment of female sexual dysfunction. In their research and clinical work, the Bermans have learned that many of the same physical problems that cause impotence in men can cause dysfunction in women. Many women also experience diminished sexual response after aging and menopause, or after hysterectomies or other pelvic surgery.In this book the Drs. Berman give women of all ages the information they need to understand what's going on with their bodies and what treatments are available in order to achieve more fulfilling sex lives.
Forager’s Cocktails: Botanical Mixology With Fresh Ingredients
by Amy ZavattoCraft delicious wild cocktails from foraged and grown ingredients
The Forager’s Kitchen Handbook: Foraging Tips And Over 100 Recipes Using What You Can Find For Free
by Fiona BirdIn The Forager’s Kitchen Handbook, expert forager and cook Fiona Bird shares the knowledge she has gained from years of gathering food from the land.Whether you live in a large city, in open countryside or by the coast, if you open your eyes and follow Fiona Bird’s advice, you will find more ingredients growing in the wild than you could imagine. Each chapter focuses on a different food type – Flowers and Blossom, Woodland and Hedgerow, Fruits and Berries, Herbs, and Sea and Shore – and includes useful information about where to find it, how to forage and gather it, and how to use it. And once you have brought your bounty home, there are more than 100 recipes for you to try. If you love baking, try the carrot and clover cake, wild hazelnut shortbread or sea lettuce madeleines. Make the most of a hedgerow glut by making honeysuckle jelly or quince and wild thyme sorbet. Try a food-for-free main course of chanterelle puffs or wild mussels steamed with dandelions, or a quick snack of garlic mustard, chickweed and tomato bruschetta. Or indulge your sweet tooth with wild berry and herb marshmallows or a wild cherry panna cotta. Armed with this handbook, head off to the great outdoors and you will be amazed by the sheer quantity of food that is available for free.
Foraging: The fun and easy guide to the great outdoors
by Stella and De Luca MulandieeFrom the writers behind the extraordinary Knowledge to Forage comes an incredible guide to the great outdoors . . .Welcome to the world of foraging.Have you ever been on a long (and probably boring) walk through woods or fields, or even the streets around where you live?If you have, then all around you are undiscovered secrets. A whole world of nature and plants and flowers just waiting to be found.In this amazing book, we'll tell you all about how you can become an expert in foraging - which is a way to find incredible food, medicines and even soaps in the natural world around you.After reading this book, you'll be able to:- Find the best berries and plants for making yummy foods- Learn about the incredible stories hidden in the flowers and plants and trees you see every day (and some you might never have spotted).- Impress your friends with your incredible knowledge of the natural world - and help them protect it!With handy tips and colourful illustrations, Family Foraging is a comprehensive guide to nature and foraging, which will allow children to explore the great outdoors with friends and families.*Includes a full and comprehensive safety guide*
Foraging: A practical guide to finding and preparing free wild food
by John Lewis-StempelA practical guide to finding and preparing food from hedgerows, parks, fields, woods, rivers and seashore. Aimed at the beginner, it also has a wealth of tips for the enthusiast, and, unlike other books on wild food, covers foraging in the urban environment as well as the countryside. The book shows the reader 'Where, How and When' to find the best edible berries, leaves, flowers, mushrooms, seaweed, shellfish and snails, with clear and full instructions on what is safe to eat. Foraging covers the 100 wild foods that are good to eat, fun to find, easy to identify - and will make a healthy difference to your diet and your bank balance. The book is organised by environment so when taking a walk, gardening, or having a day out you know how to gather a hedgerow harvest, a field feast, a seaside salad. Each entry features one species, and fully explains its looks, exactly where in the habitat it will be found, when it is ripe to eat, its alternative names, its history, how to harvest it, its culinary uses. There are full instructions too on preparation of each plant/fungi/animal, along with recipes for its use. Comfrey fritters, hazelnut pate, nettle beer,sorrel soup, dandelion coffee, blackberry jam....
Forbidden Cocktails: Libations Inspired by the World of Pre-Code Hollywood
by André DarlingtonA stunning package for classic film buffs and drinks enthusiasts alike, all the &“forbidden&” fun of Pre-Code Hollywood and the Prohibition and speakeasy era meet in this stylish cocktail book. What might Jean Harlow have sipped for Dinner at Eight? What did Barbara Stanwyck take to steel herself in Baby Face? If you&’re a classic film fan who&’s ever pondered these questions, or are a bartender or at-home entertainer who adores Prohibition-era cocktails, this guide to mixed drinks inspired by Pre-Code Hollywood is essential reading. The stars and stories of the &“forbidden&” time in moviemaking before strict censorship was enforced and the movies reflected a raucous freedom that would be unseen again for decades take the spotlight in Forbidden Cocktails. With 50 film-and-drink pairings and packaged handsomely with more than 100 full-color and black-and-white photos throughout, this is a practical and stunning homage to a singularly exuberant and evocative era. Movie-and-cocktail pairings include: The Divorcee / Balanced Account; Hell&’s Angels / Platinum Blonde; Dracula / Count Draiquiri; Strangers May Kiss / Stranger&’s Kiss; The Public Enemy / Tom Powers; Night Nurse / My Pal Rye; Shanghai Express / Shanghai Lily; Scarface / First Ward; One Way Passage / Passage to Paradise; Trouble in Paradise / Lubitsch Touch; Call Her Savage / Greenwich Village; Sign of the Cross / Naked Moon; Gold Diggers of 1933 / Pettin&’ in the Park; Flying Down to Rio / Hotel Hibiscus; It Happened One Night / It Happened One Morning; The Thin Man / Asta
Forests and Food: Addressing Hunger And Nutrition Across Sustainable Landscapes
by Bhaskar Vira Christoph Wildburger Stephanie MansourianAs population estimates for 2050 reach over 9 billion, issues of food security and nutrition have been dominating academic and policy debates. A total of 805 million people are undernourished worldwide and malnutrition affects nearly every country on the planet. Despite impressive productivity increases, there is growing evidence that conventional agricultural strategies fall short of eliminating global hunger, as well as having long-term ecological consequences. Forests can play an important role in complementing agricultural production to address the Sustainable Development Goals on zero hunger. Forests and trees can be managed to provide better and more nutritionally-balanced diets, greater control over food inputs—particularly during lean seasons and periods of vulnerability (especially for marginalised groups)—and deliver ecosystem services for crop production. However forests are undergoing a rapid process of degradation, a complex process that governments are struggling to reverse. This volume provides important evidence and insights about the potential of forests to reducing global hunger and malnutrition, exploring the different roles of landscapes, and the governance approaches that are required for the equitable delivery of these benefits. Forests and Food is essential reading for researchers, students, NGOs and government departments responsible for agriculture, forestry, food security and poverty alleviation around the globe.
The Forever Dog: A New Science Blueprint For Raising Healthy And Happy Canine Companions
by Rodney Habib Karen Shaw BeckerTwo of the world’s most popular and trusted pet care advocates reveal new science to teach us how to delay ageing and provide a long, happy, healthy life for our canine companions. The definitive, cutting-edge guide for every dog parent.
Forever Strong: A new, science-based strategy for aging well
by Gabrielle LyonLearn how to reboot your metabolism, build strength, and extend your life with this accessible new book that demonstrates the importance of muscle for health and longevity from the founder of the Institute for Muscle-Centric Medicine®.After years of watching patients cycle through her practice, Dr Gabrielle Lyon noticed a pattern. While her patients struggled with a wide range of conditions, they all suffered from the same core problem: they had too little muscle rather than too much fat.When we think about muscle, we tend to think about strength or aesthetics, but in reality, muscle accounts for so much more than that. As the body's largest endocrine organ, muscle actually determines everything about the trajectory of health and aging. Many of the conditions Dr Lyon's patients were experiencing were actually symptoms of underdeveloped or unhealthy muscle.Now, Dr Lyon offers an easy-to-follow food, fitness, and self-care program anchored in evidence and pioneering research that teaches you how to optimize muscle-no matter your age or health background. Discover how to overcome everything from obesity to autoimmune disorders and avoid diseases like Alzheimer's, hypertension, and diabetes by following Dr Lyon's powerful new approach to becoming forever strong.
Forever Summer
by Nigella LawsonHere are irresistible summery recipes to be eaten at any time, innovative, versatile and delicious - from scrumptious Italian antipasti and Greek mezze to Spanish dishes, from barbecues to beach picnics, from Moroccan roast lamb to Mauritian prawn curry, from the strawberries-and-cream feel of an English summer afternoon to Indian-summer evenings at home. And to round it off there's a selection of ice creams, summer drinks and melt-in-the-mouth puddings - who could resist Nigella's slut-red rasberries in Chardonnay Jelly?
Forgotten Foods: Memories and Recipes from Muslim South Asia
by Tarana Husain Khan, Claire Chambers, Siobhan Lambert-HurleyWhile heritage foods still abound in the streets and kitchens of South Asia, it may just be a matter of time before many of these historic dishes and culinary traditions, especially of Muslim provenance, pass into oblivion. In Forgotten Foods, historians, literary scholars, plant scientists, heritage practitioners, writers and chefs come together to document precious stories and memories, histories and recipes in a valiant endeavour to stem this lamentable tide.Introducing us to the legendary poet Faiz Ahmed Faiz’s modest, homely tastes, his daughter Moneeza Hashmi draws our attention to dishes that continue to cut across the seemingly impermeable India–Pakistan border. In Sri Lanka, Rizvina Morseth de Alwis finds comfort in the ‘strange’ recipes of her country’s Malay cuisine. A lost kitchen cabinet in Bhopal holds the secret behind the tenderest shami kababs. A journey through the rich foodscape of Manipur’s Pangal community depicts its close ties to the dietary traditions of marginalised groups. Tarana Husain Khan visits Rampur’s paddy fields on a quest for heritage rice varieties, even as we experience the sweeter side of Hyderabad’s cuisine generally notorious for its heat. A cornucopia of other essays familiarise us with uncommon items such as Kerala’s jeeraga kanhi, Kashmir’s saada saag and the delicate murgh qorma of Awadh.The culinary diversity showcased in Forgotten Foods not only comes as a delightful surprise, it also proves just how profoundly Muslim kitchens have reshaped alimentary practices, enriching South Asian food and making it what it is today.
Forgotten Fruits: The stories behind Britain's traditional fruit and vegetables
by Christopher StocksIn Forgotten Fruits, Christopher Stocks tells the fascinating - often rather bizarre - stories behind Britain's rich heritage of fruit and vegetables. Take Newton Wonder apples, for instance, first discovered around 1870 allegedly growing in the thatch of a Derbyshire pub. Or the humble gooseberry which, among other things, helped Charles Darwin to arrive at his theory of evolution. Not to mention the ubiquitous tomato, introduced to Britain from South America in the sixteenth century but regarded as highly poisonous for hearly 200 years.This is a wonderful piece of social and natural history that will appeal to every gardener and food aficionado.
Forgotten Skills of Cooking: The Time-honoured Ways Are The Best-over 700 Recipes Show You Why
by Darina AllenWinner of the Andre Simon Food Book Award 2009.Darina Allen has won many awards such as the World Gourmand Cookbook Award 2018, the Award for Outstanding Contribution to the Irish Culinary Sector by Euro-Toques, the UK Guild of Food Writers Lifetime Achievement Award and the 2018 Guaranteed Irish Food Hero Award.'There's not much this gourmet grande dame doesn't know.' Observer Food MonthlyIn this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.
Forked: A New Standard for American Dining
by Saru JayaramanA restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From 2015 James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.
Forked: A New Standard for American Dining
by Saru JayaramanA restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? From 2015 James Beard Leadership Award winner Saru Jayaraman, Forked is an enlightening examination of what we don't talk about when we talk about restaurants: Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? Is the server tolerating sexual harassment because tips are her only income? As most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. Forked offers an insider's view of the highest--and lowest--scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.
Forks Over Knives: The Plant-Based Way to Health. The #1 New York Times Bestseller (Forks Over Knives)
by Gene StoneThe #1 New York Times bestseller answers: What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers—and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet—it could save your life. It may overturn most of the diet advice you&’ve heard—but the experts behind Forks Over Knives aren&’t afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include: Insights from the luminaries behind the film—Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many othersSuccess stories from converts to plant-based eating—like San&’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!The many benefits of a whole-foods, plant-based diet—for you, for animals and the environment, and for our futureA helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day.
Forks Over Knives—The Cookbook. A New York Times Bestseller: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day (Forks Over Knives)
by Del SroufeThe groundbreaking New York Times bestseller that will transform your health—with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine—and the Forks Over Knives way is your solution. Forks Over Knives—the book, the film, and the movement—is the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you&’re one of them, or you&’d like to be, you need this cookbook. Forks Over Knives—The Cookbook proves that the Forks Over Knives philosophy is not about what you can&’t eat, but what you can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year: Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant &“Steaks&” Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls The Amazing Bean: White Beans and Escarole with Parsnips Great Grains: Polenta Pizza with Tomatoes and Basil Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more! Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Join the Forks Over Knives movement and start cooking the plant-based way today—it could save your life!
Fortnum & Mason: Christmas And Other Feasts
by Tom Parker BowlesCapturing the magic and finest festive traditions of Fortnum & Mason, Christmas and Other Winter Feasts gathers together everything you need to enjoy a truly delicious winter.