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Molecules, Microbes, and Meals - The Surprising Science of Food - Alan (Professor of Food Science Kelly

This book seeks to introduce readers to a new perspective on food, showing how science is at the heart of what we love about food.

DKK 372.95

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Food Politics - Bog af Robert (Betty Freyhof Johnson Class of 1944 Professor of Political Science Paarlberg - Paperback

The third edition of Food Politics: What Everyone Needs to Know® has been thoroughly updated to reflect the latest developments and research on today's global food landscape, including the realities of food markets, farm production methods, food manufacturing, and dietary health challenges. New material covers a range of global food issues and includes an expanded focus on food policy and politics in the United States. Discussing the politics andpolicies that continue to shape our contemporary food..

DKK 166.95

2

The Oxford Companion to American Food and Drink - Andrew F. Smith - Bog - Oxford University Press Inc - Plusbog.dk

During the last decade, curiosity about food and drink in America has rapidly accelerated and interest in the social, historical and economic aspects of food has dramatically expanded. The Oxford Companion to American Food and Drink will satiate this hunger for knowledge with fascinating entries on everything from the origin of Bloody Marys to vegetarianism. Placing American food and drink in context, this unique resource colorfully explains how the culinary world is influenced by American food, points out disappearing traditions and includes sidebars, definitions, bibliographies, and lists of popular festivals, museums, and websites for readers anxious to learn more about this mouth-watering subject. With over 950 articles and 300 illustrations, the Oxford Companion to American Food and Drink will stand alongside Davidson''s Companion as the ideal complement for any food lover wishing to explore this related topic in even greater detail.

DKK 263.00

3

Kid Food - Bettina Elias Siegel - Bog - Oxford University Press Inc - Plusbog.dk

Most parents start out wanting to raise healthy eaters. Then the world intervenes. In Kid Food, nationally recognized writer and food advocate Bettina Elias Siegel explores one of the fundamental challenges of modern parenting: trying to raise healthy eaters in a society intent on pushing children in the opposite direction. Siegel dives deep into the many influences that make feeding children healthfully so difficult-from the prevailing belief that kids will only eat highly processed "kid food" to the near-constant barrage of "special treats." Written in the same engaging, relatable voice that has made Siegel''s web site The Lunch Tray a trusted resource for almost a decade, Kid Food combines original reporting with the hard-won experiences of a mom to give parents a deeper understanding of the most common obstacles to feeding children well: - How the notion of "picky eating" undermines kids'' diets from an early age-and how parents'' anxieties about pickiness are stoked and exploited by industry marketing- Why school meals can still look like fast food, even after well-publicized federal reforms- Fact-twisting nutrition claims on grocery products, including how statements like "made with real fruit" can actually mean a product is less healthy- The aggressive marketing of junk food to even the youngest children, often through sophisticated digital techniques meant to bypass parents'' oversight- Children''s menus that teach kids all the wrong lessons about what "their" food looks like- The troubling ways adults exploit kids'' love of junk food-including to cover shortfalls in school budgets, control classroom behavior, and secure children''s loveWith expert advice, time-tested advocacy tips, and a trove of useful resources, Kid Food gives parents both the knowledge and the tools to navigate their children''s unhealthy food landscape-and change it for the better.

DKK 190.00

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When Men Walk Dry - Portuguese Messianism in Brazil - Bog af Carole A. Myscofski - Paperback

DKK 305.95

2

Meet the Food Radicals - Tamara L. Mix - Bog - Oxford University Press Inc - Plusbog.dk

The food system has changed considerably in the last century. Horsepower was replaced by machine, better crop breeding programs helped usher in the Green Revolution, and problems of malnutrition began to run parallel with those of obesity. Despite changes, many of the problems we face remain the same. Farms continue to lose soil, and low income households still have difficulty acquiring healthy food. Add to these challenges a host of new ones. Globalization has caused some agricultural communities to feel threatened. Everyone recognizes problems of malnutrition, obesity and food sustainability, but many disagree on solutions. One thing is certain: confronting both familiar and new challenges will lead to radical changes in the food system. Though the exact form of radical change is unknown, this book looks to a host of candidates by interviewing the people who champion them. We are winning the battle against soil erosion through new no-till farming methods. Progress is being made in food sustainability by a spectrum of new innovations, but also a return to traditional farming techniques. New innovations include robots on the farm, advances in molecular biology, and alternative protein sources. As we embrace the farming strategies of our ancestors, we see farms returning to polycultures, local food systems, and food sovereignty. This book gains insight from interviews with twenty-seven individuals who are either creating or proposing radical changes in how food is produced and distributed. An eclectic group ranging from farmers to activists to spiritual gurus, they are the most interesting people you have never met. By getting to know each "radical" personally we can better access their voices and visions to understand both the problems and likely solutions to today''s most pressing food problems.

DKK 329.00

3

The Science and Craft of Artisanal Food - - Bog - Oxford University Press Inc - Plusbog.dk

You are what you eat, and today''s consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan''s vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice. Each chapter is written in a collaboration between scientists and artisans, comparing the production methods used to create beer, wine, chocolate, coffee, cheese, honey, olive oil, and fruits and vegetables. These expert contributors highlight the differences in practices that cause artisanal food to vary in composition, flavor, and texture from mass-produced food. Milk from particular breeds, grapes adapted to the local climate, olives and cacao from a historically important cultivar, or coffee beans from a specific climate can make all the difference. This book reveals the factors that make a difference in each product, and teaches readers how to assess the producer''s messages to evaluate their authenticity.

DKK 370.00

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Kid Food - The Challenge of Feeding Children in a Highly Processed World - Bog af Bettina Elias (Founder and Editor Siegel - Hardback

In Kid Food, nationally recognized food writer Bettina Elias Siegel (New York Times, The Lunch Tray) explores the cultural delusions and industry deceptions that have made it all but impossible to raise a healthy eater in America. Combining first-person reporting with the hard-won understanding of a food advocate and parent, it presents a startling portrayal of the current food landscape for children ¿ and the role of individual parents innavigating it.

DKK 207.95

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Planet Taco - Jeffrey M. Pilcher - Bog - Oxford University Press Inc - Plusbog.dk

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food--and Mexican food more broadly--become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico''s national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine. From a taco cart in Hermosillo, Mexico to the "Chili Queens" of San Antonio and tamale vendors in L.A., Jeffrey Pilcher follows this highly adaptable cuisine, paying special attention to the people too often overlooked in the battle to define authentic Mexican food: Indigenous Mexicans and Mexican Americans.

DKK 255.00

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Chop Suey - A Cultural History of Chinese Food in the United States - Bog af Andrew Coe - Hardback

What happened to the chop suey restaurants of New York's Chinatown? Asking that simple question led author and food historian Andrew Coe on a research odyssey that resulted in this first authoritative history of the American experience of Chinese food. In his book, Coe investigates the complex ways we relate to alien cultures through the medium of food, showing how our openess to the outside world-or lack thereof-determines what we eat. Drawing on a wide range ofarchival and modern sources, including..

DKK 242.95

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Food and Nutrition - P.k. Newby - Bog - Oxford University Press Inc - Plusbog.dk

From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we''re bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal on the table. But the exhilarating truth is that scientists know an astounding amount about the power of food. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes, and diet is the single largest contributing factor. And we also know the secrets to eating sustainably to protect our planet. In Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and why, when it comes to diet, the whole is greater than the sum of its parts-and one size doesn''t fit all. At the same time, Newby debunks popular myths and food folklore, encouraging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, and engineering to help create healthier diets for ourselves, and a more sustainable future for the planet we share.

DKK 380.00

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From Field to Fork - Food Ethics for Everyone - Bog af Paul B. (W.K. Kellogg Chair in Agricultural Thompson - Paperback

Paul B. Thompson covers diet and health issues, livestock welfare, world hunger, food justice, environmental ethics, Green Revolution technology and GMOs in this concise but comprehensive study. He shows how food can be a nexus for integrating larger social issues in social inequality, scientific reductionism, and the eclipse of morality.

DKK 277.95

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Agricultural and Food Controversies - What Everyone Needs to Know - Bog af F. Bailey (Associate Professor of Agricultural Economics Norwood - Pape

In this book agricultural researchers present both sides of heavily debated agricultural and food issues. They answer questions and explain scholarly and scientific research on topics such as organic food, the safety of pesticides, livestock living conditions, the use of antibiotics in livestock intended for consumption, the effect of agriculture on the environment, and more.

DKK 161.95

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