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Schott's Food and Drink Miscellany

From the author of the international bestseller Schott s Original Miscellany the new collection of vital irrelevance and uncommon knowledge from the worlds of food and drink br br The eponymous foods famous last meals and perfect martini proportions revealed in the bestselling Schott s Original Miscellany were only the tip of the iceberg Schott s Food and Drink Miscellany is a snapper up of unconsidered trifles from the culinary world From food history to cooking terms cocktail recipes to dining etiquette grace before meals to after dinner toasts this olla podrida offers everything for the wine drinker gastronome and glutton Ben Schott s brilliant juxtaposition of delectable tidbits makes this new miscellany so hard to put down it may even make you late for dinner


Secret Ingredients: The New Yorker Book of Food and Drink

No description available


A Curious History of Food and Drink

Ever wondered where noodles came from How Worcester Sauce was invented Or even who the Cucumber King of Burma was Beginning with the hippo soup eaten in Africa in BC through to the dangerous blowfish enjoyed in contemporary Japan A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history br From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius to the unusual uses of liquorice once a treatment for sore feet Ian Crofton makes use of original sources ncluding journals cookbooks and manuals to reveal the bizarre entertaining and informative stories behind the delicacies enjoyed by our ancestors


The Hungry Ear: Poems of Food and Drink

Food and poetry in so many ways a natural pairing from prayers over bread to street vendor songs Poetry is said to feed the soul each poem a delicious morsel When read aloud the best poems provide a particular joy for the mouth Poems about food make these satisfactions explicit and complete br br Of course pages can and have been filled about food s elemental pleasures And we all know food is more than food it s identity and culture Our days are marked by meals our seasons are marked by celebrations We plant in spring harvest in fall We labor over hot stoves we treat ourselves to special meals out Food is nurture it s comfort it s reward While some of the poems here are explicitly about the food itself the blackberries the butter the barbecue all are evocative of the experience of eating br br Many of the poems are also about the everything else that accompanies food the memories the company even the politics Kevin Young distinguished poet editor of this year s i Best American Poetry i uses the lens of food and his impeccable taste to bring us some of the best poems classic and current period br br b Poets include b br Elizabeth Alexander Elizabeth Bishop Billy Collins Mark Doty Robert Frost Allen Ginsberg Louise Gluck Seamus Heaney Tony Hoagland Langston Hughes Galway Kinnell Frank O Hara Sharon Olds Mary Oliver Adrienne Rich Theodore Roethke Matthew Rohrer Charles Simic Tracy K Smith Gertrude Stein Wallace Stevens Mark Strand Kevin Young


Eat for Heat: The Metabolic Approach to Food and Drink

b i I ve seen patients use the info in this book and have chronic health issues seem to just go away in the course of days You can have this power too i b Garrett L Smith NMD CSCS BS br br i Eat for Heat i is best described as a complementary concept that has yet to be discussed anywhere in the world of health diet and nutrition br br The book takes a close look at the modern habit of compulsive beverage consumption mass prescriptions to drink ounce glasses of water per day phobias about salt and sugar and turns them all upside down in classic DegreeHealth style br br The objective Increase the concentration of the extracellular fluid the fluid in our bodies for b increased core body temperature rise in metabolism b increased circulation to the extremities for warm hands and feet and taking the burden off of the stress system for far reaching health and hormonal improvements br br The concept is extremely simple The net sum of the food and beverages we consume can either concentrate or dilute our body fluids i Eat for Heat i discusses simple principles on how to make minor changes to your meals and drinking habits to keep your body in a better metabolic zone all day every day It s a tactic that can be applied to any dietary belief system and can even yield tremendous health benefits to those eating just a regular Western diet Everyone can benefit from the simple concept put forth in Eat for Heat br br b In terms of specific benefits from mastering this idea you can expect to br br Eliminate frequent urination and waking up at night to urinate br br Overcome frequent headaches migraines and seizures br br Increase body heat and body temperature to degrees F and higher br br Improve or eliminate anxiety completely stabilizing mood br br Sleep deeper and longer waking feeling more rested br br Enhance immunity and increase the speed of tissue renewal br br Eradicate heart palpitations br br Moisten your skin and hair especially dry skin around the hands and lower legs and feet br br Eliminate dry mouth and excessive thirst br br Lower LDL total cholesterol and triglycerides br br Increase sex hormone production like progesterone and testosterone br br Be able to eat whatever you want when you want without gaining fat br br Strengthen bones and teeth br br And more strong Buy it now on Kindle paperback or as an audiobook narrated by the author Matt Stone strong b


Food and Drink

This monumental collection contains over royalty free illustrations of every conceivable activity concerned with the preparation and consumption of food and drink Jim Harter well known commercial designer and collagist has selected the most versatile and eye catching material mainly from rare nineteenth century sources These fine line drawings reproduced sharply and clearly comprise the most extensive and economical source of design material available br From the dining car of the Orient Express to the kitchen of an average family breakfasting at home exotic and ordinary dining is shown in countries all over the world There are rajahs dining in their palaces cavemen squatting and eating with their hands Romans feasting wealthy families dining in elegant restaurants public kitchens servants children eating court scenes Christmas dinners dinner parties individuals dining banquets and cooks preparing meals camping and shopping br Not only are there activity scenes but also dozens of individual illustrations depict food servers and cooking utensils A sampling includes br br Exotic cakes and desserts fish melons oranges berries grapes artichokes rhubarb leeks pumpkins pigs and turkeysGlassware tea sets decanters mugs pitchers baskets bowls urns flatware candlesticks servers ladles and rolling pinsThe wide scope of the book includes large illustrations as well as headings and vignettes suitable for wine lists menus cartes du jour invitations and many other uses These royalty free illustrations form a unique sourcebook virtually impossible to duplicate that can complement practically any point of reference on the subject of food and drink Clearly reproduced from rare periodicals on high quality stock these pictures offer a limitless array of ideas for artists and designers of greeting cards packaging periodicals and cookbooks as well as collagists and decoupeurs


Fast Food Nation: The Dark Side of the All-American Meal

A groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats br br Are we what we eat To a degree both engrossing and alarming the story of fast food is the story of postwar America Though created by a handful of mavericks the fast food industry has triggered the homogenization of our society Fast food has hastened the malling of our landscape widened the chasm between rich and poor fueled an epidemic of obesity and propelled the juggernaut of American cultural imperialism abroad br br That s a lengthy list of charges but Eric Schlosser makes them stick with an artful mix of first rate reportage wry wit and careful reasoning Schlosser s myth shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food s flavors are concocted He hangs out with the teenagers who make the restaurants run and communes with those unlucky enough to hold America s most dangerous job meatpacker He travels to Las Vegas for a giddily surreal franchisers convention where Mikhail Gorbachev delivers the keynote address He even ventures to England and Germany to clock the rate at which those countries are becoming fast food nations br br Along the way Schlosser unearths a trove of fascinating unsettling truths from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production popular culture and even real estate He also uncovers the fast food chains efforts to reel in the youngest most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities Schlosser then turns a critical eye toward the hot topic of globalization a phenomenon launched by fast food Fast Food Nation is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats


The Oxford Companion to American Food and Drink

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle and the origin of Bloody Marys to jambalaya the Oxford Companion to American Food and Drink provides a concise authoritative and exuberant look at this modern American obsession Ideal for the food scholar and food enthusiast alike it is equally appetizing for anyone fascinated by Americana capturing our culture and history through what we love most food br Building on the highly praised and deliciously browseable two volume compendium the Oxford Encyclopedia of Food and Drink in America this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world Within its pages for example we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor mint next to cash registers at bars Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors br Edited by Andrew Smith a writer and lecturer on culinary history the Companion serves up more than just trivia however including hundreds of entries on fast food celebrity chefs fish sandwiches regional and ethnic cuisine food science and historical food traditions It also dispels a few commonly held myths Veganism isn t simply the practice of a few hippies but is in fact wide spread among elite athletic circles Many of the top competitors in the Ironman and Ultramarathon events go even further avoiding all animal products by following a strictly vegan diet Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink


The Penguin Book of Food and Drink

Reading and eating go together like salmon and dill sauce and this anthology of modern writing on gastronomy is no exception Favorite food writers such as M F K Fisher and Elizabeth David are included in this compilation of articles and essays each reflecting the rich tradition of gastronomic journalism that has flourished in this century From S J Perelman s Farewell My Lovely Appetizer and George Orwell s pungent memories of an unsavory Paris kitchen to Raymond Sokolov s explanation of the eating preferences of cannibals and Calvin Trillin s eloquent plea for a new Thanksgiving menu here are classic and unusual examples of food writing at its most savory exotic and satisfying


In Defense of Food: An Eater's Manifesto

Michael Pollan s last book i The Omnivore s Dilemma i launched a national conversation about the American way of eating now i In Defense of Food i shows us how to change it one meal at a time Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words i Eat food Not too much Mostly plants i Pollan s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives enlarge our sense of what it means to be healthy and bring pleasure back to eating


Wishful Drinking

In i Wishful Drinking i Carrie Fisher tells the true and intoxicating story of her life with inimitable wit Born to celebrity parents she was picked to play a princess in a little movie called Star Wars when only years old But it isn t all sweetness and light sabres Alas aside from a demanding career and her role as a single mother not to mention the hyperspace hairdo Carrie also spends her free time battling addiction weathering the wild ride of manic depression and lounging around various mental institutions It s an incredible tale from having Elizabeth Taylor as a stepmother to marrying and divorcing Paul Simon from having the father of her daughter leave her for a man to ultimately waking up one morning and finding a friend dead beside her in bed


Animal, Vegetable, Miracle: A Year of Food Life

Bestselling author Barbara Kingsolver returns with her first nonfiction narrative that will open your eyes in a hundred new ways to an old truth You are what you eat br br As the U S population made an unprecedented mad dash for the Sun Belt one carload of us paddled against the tide heading for the Promised Land where water falls from the sky and green stuff grows all around We were about to begin the adventure of realigning our lives with our food chain br br Naturally our first stop was to buy junk food and fossil fuel br br Hang on for the ride With characteristic poetry and pluck Barbara Kingsolver and her family sweep readers along on their journey away from the industrial food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood grow it themselves or learn to live without it Their good humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants en route to a food culture that s better for the neighborhood and also better on the table Part memoir part journalistic investigation Animal Vegetable Miracle makes a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet br br This is the story of a year in which we made every attempt to feed ourselves animals and vegetables whose provenance we really knew and of how our family was changed by our first year of deliberately eating food produced from the same place where we worked went to school loved our neighbors drank the water and breathed the air


Wine (Cookery Food & Drink)

No description available


Food And Drink In Britain

For a small country Britain offers a wide choice of food and drink People in Britain still enjoy roast beef and other traditional foods but the way they eat has changed a lot in the last fifty years This book looks at the traditions and the changes and even gives some recipes if you want to make British food for yourself


How to Cook Everything: Simple Recipes for Great Food

p b Great Food Made Simple b p p Here s the breakthrough one stop cooking reference for today s generation of cooks Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques fresh ingredients and basic kitchen equipment Just as important i How to Cook Everything i takes a relaxed straightforward approach to cooking so you can enjoy yourself in the kitchen and still achieve outstanding results p


Egyptian Food and Drink

This book surveys the constituents of the ancient Egyptian diet with chapters on cereals and their uses fruit and vegetables meat fish and fowl and condiments


The Dictionary of American Food and Drink

In the newly updated revised and retitled The Encyclopedia of American Food and Drink author John F Mariani greatly expands upon his classic Previously titled The Dictionary of American Food and Drink this ground breaking volume was immediately embraced as an authority on the American culinary scene It was named Best Reference Book of the Year by Library Journal A food lover s resource containing more than terms and descriptions that help to detail American gastronomy s plus year history more than recipes and a wealth of culinary lore and anecdotes This single volume reference is according to The New York Times Filled with information to intrigue and inform the scholar the trivia buff and the cook


The Omnivore's Dilemma: The Search for a Perfect Meal in a Fast-Food World

The bestselling author of i The Botany of Desire i explores the ecology of eating to unveil why we consume what we consume in the twenty first century br br What should we have for dinner To one degree or another this simple question assails any creature faced with a wide choice of things to eat Anthropologists call it the omnivore s dilemma Choosing from among the countless potential foods nature offers humans have had to learn what is safe and what isn t which mushrooms should be avoided for example and which berries we can enjoy Today as America confronts what can only be described as a national eating disorder the omnivore s dilemma has returned with an atavistic vengeance The cornucopia of the modern American supermarket and fast food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty looking morsels might kill us At the same time we re realizing that our food choices also have profound implications for the health of our environment i The Omnivore s Dilemma i is bestselling author Michael Pollan s brilliant and eye opening exploration of these little known but vitally important dimensions of eating in America br br Pollan has divided i The Omnivore s Dilemma i into three parts one for each of the food chains that sustain us industrialized food alternative or organic food and food people obtain by dint of their own hunting gathering or gardening Pollan follows each food chain literally from the ground up to the table emphasizing our dynamic coevolutionary relationship with the species we depend on He concludes each section by sitting down to a meal at McDonald s at home with his family sharing a dinner from Whole Foods and in a revolutionary beyond organic farm in Virginia For each meal he traces the provenance of everything consumed revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance br br We are indeed what we eat and what we eat remakes the world A society of voracious and increasingly confused omnivores we are just beginning to recognize the profound consequences of the simplest everyday food choices both for ourselves and for the natural world i The Omnivore s Dilemma i is a long overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner


Food and Drink (Marie Claire)

No description available


The Taste Culture Reader: Experiencing Food and Drink

From Eve s apple to Proust s madeleine to today s culinary tourism food looms large in culture Debates about health and nutrition are common in news reports Yet despite its fundamental relationship to food taste is mysteriously absent from most of these discussions The flavors of foods permeate social relations religious and other occasions Charged with memory emotion desire and aversion taste is arguably the most evocative of the senses i The Taste Culture Reader i explores the sensuous dimensions of eating and drinking from the physiology of the tongue to the embodiment of social identities and enactment of ceremonial meanings This book will interest anyone seeking to understand more fully the importance of food and flavor in human experience


Eat, Drink, and Be Merry: Poems About Food and Drink

Eating and drinking and the rituals that go with them are at least as important as loving in most people s lives yet for every hundred anthologies of poems about love hardly one is devoted to the pleasures of the table i Eat Drink and Be Merry i abundantly fills the gap br br All kinds of foods and beverages are laid out in these pages along with picnics and banquets intimate suppers and quiet dinners noisy parties and public celebrations in poems by Horace Catullus Hafiz Rumi Rilke Moore Nabokov Updike Mandelstam Stevens and many others From Sylvia Plath s ecstatic vision of juice laden berries in Blackberrying to D H Lawrence s lush celebration of Figs from the civilized comfort of No l Coward s Something on a Tray to the salacious provocation of Swift s Oysters from Li Po on Drinking Alone to Baudelaire on The Soul of the Wine and from Emily Dickinson s Forbidden Fruit to Elizabeth Bishop s A Miracle for Breakfast i Eat Drink and Be Merry i serves up a tantalizing and variegated literary feast


A French Dictionary of Food and Drink

France remains the world s most popular tourist destination and food certainly ranks very high among the pleasures to be enjoyed there Yet many restaurants particularly those most worth visiting the more authentic establishments catering to native tastes present a key challenge to the non French speaker the menu is unlikely to be translated or where it is the English version may be a source of bemusement as much as one of culinary enticement br br The long proud history of French cuisine in all its regional variety and inventiveness its firm traditions and continual innovations means that a little help will be invaluable to most non Francophone diners br br This bilingual French and English dictionary provides approximately of the most common food and drink terms in both directions making it the perfect companion for understanding French menus recipes and other food related texts This is therefore an ideal reference work for tourists in particular but also for language students catering professionals and anyone with an interest in the complex often confusing yet incredibly rewarding world of French cuisine


Anglo-Saxon Food and Drink

Oxbow says This synthesis of primary and secondary sources both literary and archaeological on the subject of Anglo Saxon food and drink brings together a vast amount of data and authoritative discussion on a broad range of subjects Ann Hagen stears away from drawing heavily on recipes as a means of revealing the types of foods food choices and preferences in this period to focus on the growing and harvesting of domestic and wild foods preserving food preparation and eating Cereals vegetables herbs fruit and nuts cattle sheep goats and pigs poultry and eggs wild animals and birds honey fish and molluscs are just some of the food types discussed Within each section Ann Hagen delves deeper to consider such subjects as the methods of harvesting and processing food hunting and animal husbandry attitudes towards particular types of food accessibility to foods diet food shortages diseases and what foods were considered everyday and which were reserved for special occasions Food as payment for rents or services rendered markets measures fasting and feasting are also discussed in detail Moving on to drink Ann Hagen examines the types of drinks available the context in which they were consumed domestic religious and in the alehouse and the prevalence of drunkenness In her conclusion she draws together the evidence to reveal changes in food production and preferences from the early th to th century drawing largely on sources from Anglo Saxon England and the Celtic West of Britain The role of women the importance of bread the social status of feasting nutrition and changes in diet and table manners are just some of the many subjects covered An excellent study and great value for money


Not a Drop to Drink (Not a Drop to Drink, #1)

i b Regret was for people with nothing to defend people who had no water b i br br Lynn knows every threat to her pond drought a snowless winter coyotes and most importantly people looking for a drink She makes sure anyone who comes near the pond leaves thirsty or doesn t leave at all br br Confident in her own abilities Lynn has no use for the world beyond the nearby fields and forest Having a life means dedicating it to survival and the constant work of gathering wood and water Having a pond requires the fortitude to protect it something Mother taught her well during their quiet hours on the rooftop rifles in hand br br But wisps of smoke on the horizon mean one thing strangers The mysterious footprints by the pond nighttime threats and gunshots make it all too clear Lynn has exactly what they want and they won t stop until they get it br br With evocative spare language and incredible drama danger and romance debut author Mindy McGinnis depicts one girl s journey in a barren world not so different than our own


Lake Superior Flavors: A Field Guide to Food and Drink along the Circle Tour

br From the founders of the popular food website Heavy Table comes i Lake Superior Flavors i a celebration of food culture around the shores of the greatest of the Great Lakes Author James Norton and photographer Becca Dilley take readers on a culinary tour around Lake Superior hitting high traffic tourist spots and cultural institutions as well as off the beaten path discoveries br br Norton and Dilley also meet food producers and artisans fishermen cheesemakers brewers and more and explore the culinary history and current food culture of four distinct regions Along the North Shore of Minnesota Norton and Dilley ride along with a herring fisherman struggling to preserve his way of life In Thunder Bay and Ontario the authors investigate the roots of the locavore movement in a remarkable conversation with an Ojibwe woman about native food In the remote Keweenaw Peninsula of Michigan the pair encounters a group of philosophical gourmet monks who make jam from foraged berries And along the south shore of the lake they talk with a Wisconsin cheesemaker and goatherd who takes his flock on a nightly walk cocktail in hand Alongside Norton and Dilley s travelogues are capsule reviews of restaurants insightful tasting notes and sidebars featuring important dishes of each region from smoked fish and skillet popped wild rice to pannukakku Finnish pancakes and cudighi Italian meatball sandwiches br br Showcasing the wild beauty and rugged authenticity of the places and people along the circle tour i Lake Superior Flavors i is ideal for local foodies and for visitors who want to learn about food traditions through delicious eating and lively traveling br br


Lighting: For Food And Drink Photography (Lighting)

No description available


Food and Drink

No description available


Food And Drink

No description available


Food and Drink: A Book of Quotations

Scores of humorous frequently incisive remarks by famous writers humorists and celebrities including W K Chesterton W C Fields Julia Child Marilyn Monroe George Bernard Shaw Robert Morley and a host of other writers From Mark Twain Eat what you like and let the food fight it out inside


Food Rules: An Eater's Manual

A DEFINITIVE COMPENDIUM OF FOOD WISDOM br br Eating doesn t have to be so complicated In this age of ever more elaborate diets and conflicting health advice i Food Rules i brings a welcome simplicity to our daily decisions about food Written with the clarity concision and wit that has become bestselling author Michael Pollan s trademark this indispensable handbook lays out a set of straightforward memorable rules for eating wisely one per page accompanied by a concise explanation It s an easy to use guide that draws from a variety of traditions suggesting how different cultures through the ages have arrived at the same enduring wisdom about food Whether at the supermarket or an all you can eat buffet this is the perfect guide for anyone who ever wondered What should I eat


Schott's Food and Drink Miscellany

From the author of the international bestseller Schott s Original Miscellany the new collection of vital irrelevance and uncommon knowledge from the worlds of food and drink br br The eponymous foods famous last meals and perfect martini proportions revealed in the bestselling Schott s Original Miscellany were only the tip of the iceberg Schott s Food and Drink Miscellany is a snapper up of unconsidered trifles from the culinary world From food history to cooking terms cocktail recipes to dining etiquette grace before meals to after dinner toasts this olla podrida offers everything for the wine drinker gastronome and glutton Ben Schott s brilliant juxtaposition of delectable tidbits makes this new miscellany so hard to put down it may even make you late for dinner


Secret Ingredients: The New Yorker Book of Food and Drink

No description available


A Curious History of Food and Drink

Ever wondered where noodles came from How Worcester Sauce was invented Or even who the Cucumber King of Burma was Beginning with the hippo soup eaten in Africa in BC through to the dangerous blowfish enjoyed in contemporary Japan A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history br From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius to the unusual uses of liquorice once a treatment for sore feet Ian Crofton makes use of original sources ncluding journals cookbooks and manuals to reveal the bizarre entertaining and informative stories behind the delicacies enjoyed by our ancestors


The Hungry Ear: Poems of Food and Drink

Food and poetry in so many ways a natural pairing from prayers over bread to street vendor songs Poetry is said to feed the soul each poem a delicious morsel When read aloud the best poems provide a particular joy for the mouth Poems about food make these satisfactions explicit and complete br br Of course pages can and have been filled about food s elemental pleasures And we all know food is more than food it s identity and culture Our days are marked by meals our seasons are marked by celebrations We plant in spring harvest in fall We labor over hot stoves we treat ourselves to special meals out Food is nurture it s comfort it s reward While some of the poems here are explicitly about the food itself the blackberries the butter the barbecue all are evocative of the experience of eating br br Many of the poems are also about the everything else that accompanies food the memories the company even the politics Kevin Young distinguished poet editor of this year s i Best American Poetry i uses the lens of food and his impeccable taste to bring us some of the best poems classic and current period br br b Poets include b br Elizabeth Alexander Elizabeth Bishop Billy Collins Mark Doty Robert Frost Allen Ginsberg Louise Gluck Seamus Heaney Tony Hoagland Langston Hughes Galway Kinnell Frank O Hara Sharon Olds Mary Oliver Adrienne Rich Theodore Roethke Matthew Rohrer Charles Simic Tracy K Smith Gertrude Stein Wallace Stevens Mark Strand Kevin Young


Eat for Heat: The Metabolic Approach to Food and Drink

b i I ve seen patients use the info in this book and have chronic health issues seem to just go away in the course of days You can have this power too i b Garrett L Smith NMD CSCS BS br br i Eat for Heat i is best described as a complementary concept that has yet to be discussed anywhere in the world of health diet and nutrition br br The book takes a close look at the modern habit of compulsive beverage consumption mass prescriptions to drink ounce glasses of water per day phobias about salt and sugar and turns them all upside down in classic DegreeHealth style br br The objective Increase the concentration of the extracellular fluid the fluid in our bodies for b increased core body temperature rise in metabolism b increased circulation to the extremities for warm hands and feet and taking the burden off of the stress system for far reaching health and hormonal improvements br br The concept is extremely simple The net sum of the food and beverages we consume can either concentrate or dilute our body fluids i Eat for Heat i discusses simple principles on how to make minor changes to your meals and drinking habits to keep your body in a better metabolic zone all day every day It s a tactic that can be applied to any dietary belief system and can even yield tremendous health benefits to those eating just a regular Western diet Everyone can benefit from the simple concept put forth in Eat for Heat br br b In terms of specific benefits from mastering this idea you can expect to br br Eliminate frequent urination and waking up at night to urinate br br Overcome frequent headaches migraines and seizures br br Increase body heat and body temperature to degrees F and higher br br Improve or eliminate anxiety completely stabilizing mood br br Sleep deeper and longer waking feeling more rested br br Enhance immunity and increase the speed of tissue renewal br br Eradicate heart palpitations br br Moisten your skin and hair especially dry skin around the hands and lower legs and feet br br Eliminate dry mouth and excessive thirst br br Lower LDL total cholesterol and triglycerides br br Increase sex hormone production like progesterone and testosterone br br Be able to eat whatever you want when you want without gaining fat br br Strengthen bones and teeth br br And more strong Buy it now on Kindle paperback or as an audiobook narrated by the author Matt Stone strong b


Food and Drink

This monumental collection contains over royalty free illustrations of every conceivable activity concerned with the preparation and consumption of food and drink Jim Harter well known commercial designer and collagist has selected the most versatile and eye catching material mainly from rare nineteenth century sources These fine line drawings reproduced sharply and clearly comprise the most extensive and economical source of design material available br From the dining car of the Orient Express to the kitchen of an average family breakfasting at home exotic and ordinary dining is shown in countries all over the world There are rajahs dining in their palaces cavemen squatting and eating with their hands Romans feasting wealthy families dining in elegant restaurants public kitchens servants children eating court scenes Christmas dinners dinner parties individuals dining banquets and cooks preparing meals camping and shopping br Not only are there activity scenes but also dozens of individual illustrations depict food servers and cooking utensils A sampling includes br br Exotic cakes and desserts fish melons oranges berries grapes artichokes rhubarb leeks pumpkins pigs and turkeysGlassware tea sets decanters mugs pitchers baskets bowls urns flatware candlesticks servers ladles and rolling pinsThe wide scope of the book includes large illustrations as well as headings and vignettes suitable for wine lists menus cartes du jour invitations and many other uses These royalty free illustrations form a unique sourcebook virtually impossible to duplicate that can complement practically any point of reference on the subject of food and drink Clearly reproduced from rare periodicals on high quality stock these pictures offer a limitless array of ideas for artists and designers of greeting cards packaging periodicals and cookbooks as well as collagists and decoupeurs


Fast Food Nation: The Dark Side of the All-American Meal

A groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats br br Are we what we eat To a degree both engrossing and alarming the story of fast food is the story of postwar America Though created by a handful of mavericks the fast food industry has triggered the homogenization of our society Fast food has hastened the malling of our landscape widened the chasm between rich and poor fueled an epidemic of obesity and propelled the juggernaut of American cultural imperialism abroad br br That s a lengthy list of charges but Eric Schlosser makes them stick with an artful mix of first rate reportage wry wit and careful reasoning Schlosser s myth shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food s flavors are concocted He hangs out with the teenagers who make the restaurants run and communes with those unlucky enough to hold America s most dangerous job meatpacker He travels to Las Vegas for a giddily surreal franchisers convention where Mikhail Gorbachev delivers the keynote address He even ventures to England and Germany to clock the rate at which those countries are becoming fast food nations br br Along the way Schlosser unearths a trove of fascinating unsettling truths from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production popular culture and even real estate He also uncovers the fast food chains efforts to reel in the youngest most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities Schlosser then turns a critical eye toward the hot topic of globalization a phenomenon launched by fast food Fast Food Nation is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats


The Oxford Companion to American Food and Drink

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle and the origin of Bloody Marys to jambalaya the Oxford Companion to American Food and Drink provides a concise authoritative and exuberant look at this modern American obsession Ideal for the food scholar and food enthusiast alike it is equally appetizing for anyone fascinated by Americana capturing our culture and history through what we love most food br Building on the highly praised and deliciously browseable two volume compendium the Oxford Encyclopedia of Food and Drink in America this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world Within its pages for example we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor mint next to cash registers at bars Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors br Edited by Andrew Smith a writer and lecturer on culinary history the Companion serves up more than just trivia however including hundreds of entries on fast food celebrity chefs fish sandwiches regional and ethnic cuisine food science and historical food traditions It also dispels a few commonly held myths Veganism isn t simply the practice of a few hippies but is in fact wide spread among elite athletic circles Many of the top competitors in the Ironman and Ultramarathon events go even further avoiding all animal products by following a strictly vegan diet Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink


The Penguin Book of Food and Drink

Reading and eating go together like salmon and dill sauce and this anthology of modern writing on gastronomy is no exception Favorite food writers such as M F K Fisher and Elizabeth David are included in this compilation of articles and essays each reflecting the rich tradition of gastronomic journalism that has flourished in this century From S J Perelman s Farewell My Lovely Appetizer and George Orwell s pungent memories of an unsavory Paris kitchen to Raymond Sokolov s explanation of the eating preferences of cannibals and Calvin Trillin s eloquent plea for a new Thanksgiving menu here are classic and unusual examples of food writing at its most savory exotic and satisfying


In Defense of Food: An Eater's Manifesto

Michael Pollan s last book i The Omnivore s Dilemma i launched a national conversation about the American way of eating now i In Defense of Food i shows us how to change it one meal at a time Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words i Eat food Not too much Mostly plants i Pollan s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives enlarge our sense of what it means to be healthy and bring pleasure back to eating


Wishful Drinking

In i Wishful Drinking i Carrie Fisher tells the true and intoxicating story of her life with inimitable wit Born to celebrity parents she was picked to play a princess in a little movie called Star Wars when only years old But it isn t all sweetness and light sabres Alas aside from a demanding career and her role as a single mother not to mention the hyperspace hairdo Carrie also spends her free time battling addiction weathering the wild ride of manic depression and lounging around various mental institutions It s an incredible tale from having Elizabeth Taylor as a stepmother to marrying and divorcing Paul Simon from having the father of her daughter leave her for a man to ultimately waking up one morning and finding a friend dead beside her in bed


Animal, Vegetable, Miracle: A Year of Food Life


Wine (Cookery Food & Drink)

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Food And Drink In Britain

For a small country Britain offers a wide choice of food and drink People in Britain still enjoy roast beef and other traditional foods but the way they eat has changed a lot in the last fifty years This book looks at the traditions and the changes and even gives some recipes if you want to make British food for yourself


How to Cook Everything: Simple Recipes for Great Food

p b Great Food Made Simple b p p Here s the breakthrough one stop cooking reference for today s generation of cooks Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques fresh ingredients and basic kitchen equipment Just as important i How to Cook Everything i takes a relaxed straightforward approach to cooking so you can enjoy yourself in the kitchen and still achieve outstanding results p


Egyptian Food and Drink

This book surveys the constituents of the ancient Egyptian diet with chapters on cereals and their uses fruit and vegetables meat fish and fowl and condiments


The Dictionary of American Food and Drink

In the newly updated revised and retitled The Encyclopedia of American Food and Drink author John F Mariani greatly expands upon his classic Previously titled The Dictionary of American Food and Drink this ground breaking volume was immediately embraced as an authority on the American culinary scene It was named Best Reference Book of the Year by Library Journal A food lover s resource containing more than terms and descriptions that help to detail American gastronomy s plus year history more than recipes and a wealth of culinary lore and anecdotes This single volume reference is according to The New York Times Filled with information to intrigue and inform the scholar the trivia buff and the cook


The Omnivore's Dilemma: The Search for a Perfect Meal in a Fast-Food World

The bestselling author of i The Botany of Desire i explores the ecology of eating to unveil why we consume what we consume in the twenty first century br br What should we have for dinner To one degree or another this simple question assails any creature faced with a wide choice of things to eat Anthropologists call it the omnivore s dilemma Choosing from among the countless potential foods nature offers humans have had to learn what is safe and what isn t which mushrooms should be avoided for example and which berries we can enjoy Today as America confronts what can only be described as a national eating disorder the omnivore s dilemma has returned with an atavistic vengeance The cornucopia of the modern American supermarket and fast food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty looking morsels might kill us At the same time we re realizing that our food choices also have profound implications for the health of our environment i The Omnivore s Dilemma i is bestselling author Michael Pollan s brilliant and eye opening exploration of these little known but vitally important dimensions of eating in America br br Pollan has divided i The Omnivore s Dilemma i into three parts one for each of the food chains that sustain us industrialized food alternative or organic food and food people obtain by dint of their own hunting gathering or gardening Pollan follows each food chain literally from the ground up to the table emphasizing our dynamic coevolutionary relationship with the species we depend on He concludes each section by sitting down to a meal at McDonald s at home with his family sharing a dinner from Whole Foods and in a revolutionary beyond organic farm in Virginia For each meal he traces the provenance of everything consumed revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance br br We are indeed what we eat and what we eat remakes the world A society of voracious and increasingly confused omnivores we are just beginning to recognize the profound consequences of the simplest everyday food choices both for ourselves and for the natural world i The Omnivore s Dilemma i is a long overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner


Food and Drink (Marie Claire)

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The Taste Culture Reader: Experiencing Food and Drink

From Eve s apple to Proust s madeleine to today s culinary tourism food looms large in culture Debates about health and nutrition are common in news reports Yet despite its fundamental relationship to food taste is mysteriously absent from most of these discussions The flavors of foods permeate social relations religious and other occasions Charged with memory emotion desire and aversion taste is arguably the most evocative of the senses i The Taste Culture Reader i explores the sensuous dimensions of eating and drinking from the physiology of the tongue to the embodiment of social identities and enactment of ceremonial meanings This book will interest anyone seeking to understand more fully the importance of food and flavor in human experience


Eat, Drink, and Be Merry: Poems About Food and Drink

Eating and drinking and the rituals that go with them are at least as important as loving in most people s lives yet for every hundred anthologies of poems about love hardly one is devoted to the pleasures of the table i Eat Drink and Be Merry i abundantly fills the gap br br All kinds of foods and beverages are laid out in these pages along with picnics and banquets intimate suppers and quiet dinners noisy parties and public celebrations in poems by Horace Catullus Hafiz Rumi Rilke Moore Nabokov Updike Mandelstam Stevens and many others From Sylvia Plath s ecstatic vision of juice laden berries in Blackberrying to D H Lawrence s lush celebration of Figs from the civilized comfort of No l Coward s Something on a Tray to the salacious provocation of Swift s Oysters from Li Po on Drinking Alone to Baudelaire on The Soul of the Wine and from Emily Dickinson s Forbidden Fruit to Elizabeth Bishop s A Miracle for Breakfast i Eat Drink and Be Merry i serves up a tantalizing and variegated literary feast


A French Dictionary of Food and Drink

France remains the world s most popular tourist destination and food certainly ranks very high among the pleasures to be enjoyed there Yet many restaurants particularly those most worth visiting the more authentic establishments catering to native tastes present a key challenge to the non French speaker the menu is unlikely to be translated or where it is the English version may be a source of bemusement as much as one of culinary enticement br br The long proud history of French cuisine in all its regional variety and inventiveness its firm traditions and continual innovations means that a little help will be invaluable to most non Francophone diners br br This bilingual French and English dictionary provides approximately of the most common food and drink terms in both directions making it the perfect companion for understanding French menus recipes and other food related texts This is therefore an ideal reference work for tourists in particular but also for language students catering professionals and anyone with an interest in the complex often confusing yet incredibly rewarding world of French cuisine


Anglo-Saxon Food and Drink

Oxbow says This synthesis of primary and secondary sources both literary and archaeological on the subject of Anglo Saxon food and drink brings together a vast amount of data and authoritative discussion on a broad range of subjects Ann Hagen stears away from drawing heavily on recipes as a means of revealing the types of foods food choices and preferences in this period to focus on the growing and harvesting of domestic and wild foods preserving food preparation and eating Cereals vegetables herbs fruit and nuts cattle sheep goats and pigs poultry and eggs wild animals and birds honey fish and molluscs are just some of the food types discussed Within each section Ann Hagen delves deeper to consider such subjects as the methods of harvesting and processing food hunting and animal husbandry attitudes towards particular types of food accessibility to foods diet food shortages diseases and what foods were considered everyday and which were reserved for special occasions Food as payment for rents or services rendered markets measures fasting and feasting are also discussed in detail Moving on to drink Ann Hagen examines the types of drinks available the context in which they were consumed domestic religious and in the alehouse and the prevalence of drunkenness In her conclusion she draws together the evidence to reveal changes in food production and preferences from the early th to th century drawing largely on sources from Anglo Saxon England and the Celtic West of Britain The role of women the importance of bread the social status of feasting nutrition and changes in diet and table manners are just some of the many subjects covered An excellent study and great value for money


Not a Drop to Drink (Not a Drop to Drink, #1)

i b Regret was for people with nothing to defend people who had no water b i br br Lynn knows every threat to her pond drought a snowless winter coyotes and most importantly people looking for a drink She makes sure anyone who comes near the pond leaves thirsty or doesn t leave at all br br Confident in her own abilities Lynn has no use for the world beyond the nearby fields and forest Having a life means dedicating it to survival and the constant work of gathering wood and water Having a pond requires the fortitude to protect it something Mother taught her well during their quiet hours on the rooftop rifles in hand br br But wisps of smoke on the horizon mean one thing strangers The mysterious footprints by the pond nighttime threats and gunshots make it all too clear Lynn has exactly what they want and they won t stop until they get it br br With evocative spare language and incredible drama danger and romance debut author Mindy McGinnis depicts one girl s journey in a barren world not so different than our own


Lake Superior Flavors: A Field Guide to Food and Drink along the Circle Tour

br From the founders of the popular food website Heavy Table comes i Lake Superior Flavors i a celebration of food culture around the shores of the greatest of the Great Lakes Author James Norton and photographer Becca Dilley take readers on a culinary tour around Lake Superior hitting high traffic tourist spots and cultural institutions as well as off the beaten path discoveries br br Norton and Dilley also meet food producers and artisans fishermen cheesemakers brewers and more and explore the culinary history and current food culture of four distinct regions Along the North Shore of Minnesota Norton and Dilley ride along with a herring fisherman struggling to preserve his way of life In Thunder Bay and Ontario the authors investigate the roots of the locavore movement in a remarkable conversation with an Ojibwe woman about native food In the remote Keweenaw Peninsula of Michigan the pair encounters a group of philosophical gourmet monks who make jam from foraged berries And along the south shore of the lake they talk with a Wisconsin cheesemaker and goatherd who takes his flock on a nightly walk cocktail in hand Alongside Norton and Dilley s travelogues are capsule reviews of restaurants insightful tasting notes and sidebars featuring important dishes of each region from smoked fish and skillet popped wild rice to pannukakku Finnish pancakes and cudighi Italian meatball sandwiches br br Showcasing the wild beauty and rugged authenticity of the places and people along the circle tour i Lake Superior Flavors i is ideal for local foodies and for visitors who want to learn about food traditions through delicious eating and lively traveling br br


Lighting: For Food And Drink Photography (Lighting)

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Food and Drink


Food And Drink

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Food and Drink: A Book of Quotations

Scores of humorous frequently incisive remarks by famous writers humorists and celebrities including W K Chesterton W C Fields Julia Child Marilyn Monroe George Bernard Shaw Robert Morley and a host of other writers From Mark Twain Eat what you like and let the food fight it out inside


Food Rules: An Eater's Manual

A DEFINITIVE COMPENDIUM OF FOOD WISDOM br br Eating doesn t have to be so complicated In this age of ever more elaborate diets and conflicting health advice i Food Rules i brings a welcome simplicity to our daily decisions about food Written with the clarity concision and wit that has become bestselling author Michael Pollan s trademark this indispensable handbook lays out a set of straightforward memorable rules for eating wisely one per page accompanied by a concise explanation It s an easy to use guide that draws from a variety of traditions suggesting how different cultures through the ages have arrived at the same enduring wisdom about food Whether at the supermarket or an all you can eat buffet this is the perfect guide for anyone who ever wondered What should I eat