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Author
Language
English
Description
Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, at the dawn of the twenty-first century may determine our survival...
Author
Language
English
Appears on list
Description
"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming...
Author
Language
English
Formats
Description
"From the physician behind the wildly popular website NutritionFacts.org, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death. The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org,...
Author
Series
Pub. Date
2024.
Language
English
Description
"What's the one dish you'd do anything to taste just one more time? Down a quiet backstreet in Kyoto exists a very special restaurant. Run by Koishi Kamogawa and her father Nagare, the Kamogawa Diner serves up deliciously extravagant meals. But that's notthe main reason customers stop by . . . The father-daughter duo are 'food detectives'. Through ingenious investigations, they are able to recreate dishes from a person's treasured memories - dishes...
Author
Edition
Young readers edition.
Language
English
Description
An adaptation of the famous book offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of consumers to protect their health and the environment.
Author
Pub. Date
[2016]
Edition
First edition.
Language
English
Description
"Haylie Pomroy, celebrated nutritionist, and New York Times bestselling author of The Fast Metabolism Diet shares a prescription for total health based on decades of work using food as metabolic medicine. Our bodies are always talking; we just need to learn how to listen to them. Sometimes they whisper to us--our energy is off, our body shape is morphing in ways we don't like. Sometimes they try to give us straight talk, pushing our cholesterol a...
Author
Pub. Date
[2016]
Language
English
Description
"The only thing that should be fat on your job is your paycheck. There is a "huge" worldwide obesity problem. While fads and quick-fix diets abound, they fail to address an important question in weight gain today: is your job making you fat? The answer is "Yes." This bold assertion is based on a great deal of global research that continues to confirm a compelling relationship between working and weight gain. The powerful link between the workplace...
Author
Pub. Date
[2016]
Edition
First edition.
Language
English
Description
A look at the deeper meaning behind our food choices: from the prioritization of convenience over health to the ways food at work affects our happiness; from the American obsession with "having it our way" at Starbucks, Chipotle and other chains that individualize the eating experience to the fascinating dynamic between highbrow food culture--artisan this and small-batch that--and the lowbrow, such as Taco Bell's sale of 100 million Doritos Locos...
Author
Pub. Date
[2014]
Edition
First edition.
Language
English
Description
A food and business writer examines the world of food trends, revealing where they originate and where they end and who influences them, from food company test labs and trendy food trucks to what characters are eating on our television shows.
Author
Pub. Date
[2017]
Language
English
Description
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression...
Author
Pub. Date
[2012]
Language
English
Description
Everyone loves to eat. And everyone wants to be healthy. But how do we navigate between today's extremes-between those offering us gastronomic gluttony and the siren song of convenient junk food and those preaching salvation only through deprivation and boring food choices? Dr. Michael Fenster draws upon his expertise and training as an interventional cardiologist and as a chef to forge a path through this wilderness to offer readers a middle path...
Author
Pub. Date
2014.
Edition
First edition.
Language
English
Description
"Who doesn't love to cheat? Finally-- a successful weight-loss program that allows you to eat that cupcake (and still lose weight!) PEERtrainer is a wildly successful online weight loss network with over 250,000 active email subscribers and nearly a million unique visitors a month. Surrounding the peer support network is a content library of cutting-edge diet, nutrition, exercise, and weight loss information. For years, followers and weight loss professionals...
Author
Pub. Date
[2009]
Language
English
Formats
Description
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes-caused, enabled, or influenced by food-has helped to shape and transform societies around the world.The first civilizations were built on barley and wheat in the Near East, millet...
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