Eat Food

Eat Like a Local–Marrakech by Ouissal Sendide offers the inside scoop on food in Marrakech, Morrocco. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this book will give you a food guide from someone who has lived at your next culinary destination.

Anne Willan, multi-award-winning culinary historian, cookbook writer, teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose essential books have defined cooking over the past 300 years. Beginning with the first published cookbook by Hannah Woolley in 1661 to the early colonial days to the transformative popular works by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, Marcella Hazan, and up to Alice Waters working today.

Think campfire cooking stops at s'mores? Think again! This handy guidebook provides tips and tricks to cooking up memorable meals in the great outdoors, including DIY dinners, satisfying snacks, and open-fire desserts.

You probably don't realize that your supermarket is filled with foods that have a military origin: canned goods, packaged deli meats, TV dinners, cling wrap, energy bars…the list is almost endless. In fact, there's a watered-down combat ration lurking in practically every bag, box, can, bottle, jar, and carton Americans buy. Anastacia Marx de Salcedo shows how the Department of Defense Combat Feeding Directorate plans, funds, and spreads the food science that enables it to produce cheap, imperishable rations.

A bold, science-based corrective to the groundswell of misinformation about food and how it's produced, examining in detail local and organic food, food companies, nutrition labeling, ethical treatment of animals, environmental impact, and every other aspect from farm to table

In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection?

An approachable guide to what to eat - as opposed to what to avoid - while pregnant and nursing, to support the mother's health and the baby's development during each stage of pregnancy. New research suggests that the foods you eat during pregnancy can have lasting effects on your baby's brain development and behavior, as well as your waistline. Drawing from the fields of medicine, nutrition, and psychology, this easy-to-follow guide gives you a clear understanding of what your body really needs and how certain foods contribute to the development of a healthy and happy baby.

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

Acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity. Consumed more than any other meat in the United States, chicken is emblematic of today's mass food-processing practices and their profound influence on our lives and health. Tracing its meteoric rise from scarce treat to ubiquitous global commodity, McKenna reveals the astounding role of antibiotics in industrial farming, documenting how and why "wonder drugs" revolutionized the way the world eats.

Food has power to nourish your mind, supporting emotional wellness through both nutrients and pleasure. In this groundbreaking book, journalist Mary Beth Albright draws on cutting-edge research to explain the food/mood connection. She redefines “emotional eating” based on the science, revealing how eating triggers biological responses that affect humans’ emotional states both immediately and long-term.

Your passport to giving your children the gift of speaking a foreign language is in this book. The seeds of establishing vocabulary, recognition, and pronunciation will be planted today with My Bilingual Baby Speaks French! This book will take you through the alphabet of foods from A to Z! It's very gratifying and heartwarming to see and hear your child speaking in a foreign language. As a native English-speaking mother of four I'm grateful that I had the foresight to provide my babies with the gift of not just being bilingual, but trilingual.

Eat Like a Local: Syracuse by author Kenya Sumter name offers the inside scoop on food in Syracuse, New York. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate. Most food guides tell you how to eat like a tourist. Although there is nothing wrong with that, as part of the Eat Like a Local series, this book will give you a food guide from someone who has lived at your next culinary destination.

There is no simpler way to reduce your weight than to use self-hypnosis to put you into ketosis, a state in which your body burns fats instead of sugars and carbs. I will teach you step by step how easy it is for you to eat the foods you love and lose weight while you sleep. Self-hypnosis is easy to learn, and I will show you just how easy it is for you to put yourself into a trance and make the changes you have always dreamed of. This eating program will help you give up sugar and start living a life filled with energy and health and a body you never thought possible.

There’s something terribly broken in our industrial food, medical, and pharmaceutical systems. What’s going wrong? Can we really avoid the leading causes of death just by changing our diet? Kip Andersen and Keegan Kuhn, creators of the revolutionary What the Health and the award-winning Cowspiracy documentaries, take listeners on a science-based tour of the hazards posed by consuming animal products - and what happens when we stop.

Eat Like a Local–Reno-Tahoe by Elizabeth Klein offers the inside scoop on food in the Reno-Tahoe area.

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Culinary tourism is an important aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate.

Have you yet realized that meat is only desirable when it is seasoned with (plants) herbs? God knew that once man started eating (flesh) meat, he would stop eating herbs. Herbs are the most important thing that God gave us to truly feed our body. God knew that (flesh) meat would not be enough along to nourish man’s body.

Eat like a Local - Hanoi by author Linh Le offers the inside scoop on food in one of the most gastronomically diverse countries in southeast Asia. Culinary tourism is an import aspect of any travel experience. Food has the ability to tell you a story of a destination, its landscapes, and culture on a single plate.

Eat for Heat 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.

Ultraprocessed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based and help address societal issues. And as our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did, but because so much is happening so rapidly, we actually know less. In Technically Food, investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape.