English Food

In this delicious history of Britain’s food traditions, Diane Purkiss invites listeners on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes to show how food has been both a reflection of and inspiration for social continuity and change. Purkiss uses the story of food as a revelatory device to chart changing views on class, gender, and tradition through the ages. Sprinkled throughout with glorious details of historical quirks, this audiobook is both an education and an entertainment.

In this groundbreaking work, evolutionary biologist Jared Diamond stunningly dismantles racially based theories of human history by revealing the environmental factors actually responsible for history's broadest patterns. It is a story that spans 13,000 years of human history, beginning when Stone Age hunter-gatherers constituted the entire human population. Guns, Germs, and Steel is a world history that really is a history of all the world's peoples, a unified narrative of human life.

In a friendly and step-by-step style, longtime canner and owner of thefarmingwife.com Amy Jeanroy takes you inside the canning world to show how modern technology and techniques have made it easy to use the four main methods of preservation-water-bath and pressure canning, freezing, and dehydrating.

Dr. Lisa Mosconi, whose research spans an extraordinary range of specialties including brain science, the microbiome, and nutritional genomics, notes that the dietary needs of the brain are substantially different from those of the other organs, yet few of us have any idea what they might be. Her innovative approach to cognitive health incorporates concepts that most doctors have yet to learn. Busting through advice based on pseudoscience, Dr. Mosconi provides recommendations for a complete food plan, while calling out noteworthy surprises.

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.

This collection brings together for the first time Ajahn Chah's most powerful teachings, including those on meditation, liberation from suffering, calming the mind, enlightenment and the "living dhamma". Most of these talks have previously only been available in limited, private editions and the publication of Food for the Heart, therefore, represents a momentous occasion: the hugely increased accessibility of his words and wisdom.

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.

The restoration agriculture system described in this award-winning book works! It is possible for humans to produce staple foods using perennial agricultural ecosystems that actually improve the quality of the environment. This can be done on a backyard, farm, or ranch scale and is needed right now - on a global scale. Restoration Agriculture explains how we can have all of the benefits of natural, perennial ecosystems and create agricultural systems that imitate nature in form and function while still providing for our food, building, fuel, and many other needs.

If you regularly eat when you're not truly hungry, choose unhealthy comfort foods, or eat beyond fullness, something is out of balance. The good news is that the brain can be rewired for optimal emotional health. When Food Is Comfort presents a breakthrough mindfulness practice called inner nurturing, a comprehensive, step-by-step program developed by an author who was herself an emotional eater.

Did you know that oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? In Food: What the Heck Should I Eat?, Dr. Hyman looks at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose threats. He also explains food's crucial role in functional medicine and how food systems and policies affect our environmental and personal health.

New York Times best-selling author Joanne Fluke will leave listeners hungry for more with this, her best recipe for murder yet. Devil’s Food Cake Murder finds the residents of Lake Eden, Minnesota, buzzing with activity. Perhaps busiest of all is Hannah Swensen, proprietor of The Cookie Jar, who is experimenting with a devil’s food cake recipe. But no matter how hectic times may be, Hannah can always find time to help a friend—particularly a dead one.

Baby-led weaning is the healthy, natural way to start your baby on solid foods - no stress, no fuss, no mush! Ten years ago, Baby-Led Weaning ended the myth that babies need to be spoon-fed purees. In fact, at about six months, most babies are ready to discover solid food for themselves. Today, baby-led weaning (BLW) is a global phenomenon - and this 10th anniversary edition of the definitive guide explains all its benefits.

“What can I do to feel better?” For years, millions of adults who suffer from irritable bowel syndrome (IBS) have asked this question, often to be met with scientifically unfounded or inadequate advice. The low-FODMAP diet is the long-awaited answer. Authors Sue Shepherd and Peter Gibson explain what causes digestive distress and how the low-FODMAP diet helps.

From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France tells the compelling and often surprising story of France from the Roman era to modern times.

Call it "Zen and the Art of Farming" or a "Little Green Book", Masanobu Fukuoka's manifesto about farming, eating, and the limits of human knowledge presents a radical challenge to the global systems we rely on for our food. At the same time, it is a spiritual memoir of a man whose innovative system of cultivating the earth reflects a deep faith in the wholeness and balance of the natural world. As Wendell Berry writes in his preface, the book "is valuable to us because it is at once practical and philosophical."

Having a child with "extreme" picky eating is frustrating and sometimes scary. Children with feeding disorders, food aversions, or selective eating often experience anxiety around food, and the power struggles can negatively impact your relationship with your child. Helping Your Child with Extreme Picky Eating offers hope. After gaining a foundation of understanding of your child's challenges and the dynamics at play, you'll be ready for the five steps that transform feeding and meals, so your child can learn to enjoy a variety of foods in the right amounts for healthy growth.

In their first-ever jointly authored book, Michael and Nancy Brown share the inspiring, practical, and humorous story of their own journey from obesity to vibrant health. If you want to break free from the stronghold of food and discover a wonderful new way of life, this book will tell you the way.

Since the 1987 publication of Diet for a New America, beef consumption in the United States has fallen a remarkable 19 percent. While many forces are contributing to this dramatic shift in our habits, Diet for a New America is considered to be one of the most important. Diet for a New America is a startling examination of the food we currently buy and eat in the United States and the astounding moral, economic, and emotional price we pay for it.

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

Join best-selling authors Leslie Meier, Lee Hollis, and Peggy Ehrhart for a collection of the coziest Christmas capers! Everyone dreams of a picture-perfect small-town Christmas, but when murder is in the cards, some holiday greetings are addressed to kill....