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Author: Julia L. Abramson
Publisher: Bloomsbury Publishing USA
ISBN: 0313088225
Category : Social Science
Languages : en
Pages : 225
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Book Description
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.
Author: Julia L. Abramson
Publisher: Bloomsbury Publishing USA
ISBN: 0313088225
Category : Social Science
Languages : en
Pages : 225
Get Book Here
Book Description
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.
Author: Charlie Mason
Publisher: Tilcan Group Limited
ISBN:
Category : Cooking
Languages : fr
Pages : 63
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Book Description
Nous mangeons tous. Nous savons tous que certains aliments sont meilleurs pour nous que d'autres, et nous savons tous que les aliments dont nous avons envie ne sont généralement pas ceux qui sont bons pour nous! La théorie est excellente, mais la pratique est meilleure. Ce livre traite de la mise en œuvre de la théorie de la nutrition et de la science alimentaire dans votre vie. Apprenez quels aliments manger et lesquels éviter, et pourquoi. Ce livre vous aidera à comprendre les sciences de l'alimentation et de la nutrition et vous guidera à travers les années de recherche pour vous et votre santé. La pratique rend parfait, la routine est la meilleure pratique! Ce guide alimentaire vous aidera à créer des règles alimentaires à vivre et à élaborer un régime alimentaire équilibré, nutritif et vous permettant de rester engagé. Le livre expliquera comment se débarrasser des sucres ajoutés et profiter des saveurs naturelles des aliments, et vous aidera à mettre en place un plan alimentaire pour une vie équilibrée et non transformée. Il détaille également l'utilisation du jeûne dans votre alimentation et explique comment la pleine conscience et le repos mental peuvent vous aider à atteindre vos objectifs. Mieux encore, ce livre ne vous dit pas seulement de manger ou d'éviter certaines choses, il vous donne une raison scientifique détaillée pour laquelle vous devriez ou ne devriez pas avoir certains aliments et boissons dans votre plan de repas. Plus de "parce que je l'ai dit" ou "selon x blogueur". Tout dans ces pages est soutenu par la science de l'alimentation et de la nutrition, expliqué simplement et décomposé en bouchées faciles à digérer. Cela ne veut pas dire que le processus est facile. Vous entraînez votre propre esprit à apprécier le goût des aliments non sucrés, non transformés et non contaminés, et cela prend du temps et de l'énergie. Tout sera expliqué par des étapes positives et simples que vous pouvez prendre pour améliorer votre vie. Ce livre est destiné au lecteur qui veut bien manger et vivre mieux, mais qui ne sait pas par où ni par quoi commencer. C'est la ligne de départ. Sois prêt. Préparez-vous… Allez!
Author: Angela McLachlan
Publisher: Bloomsbury Publishing
ISBN: 1441138099
Category : Education
Languages : en
Pages : 169
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Book Description
Author: Ken Albala
Publisher: Bloomsbury Publishing USA
ISBN: 1610697448
Category : Health & Fitness
Languages : en
Pages : 314
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Book Description
The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population. A country's food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international contexts. An ideal aid for high school and college students in completing research and writing assignments, this book supplies detailed diet- and health-related information about most major countries and regions in a single source. Each country profile will also include a convenient fact box with statistical information such as life expectancy, average caloric intake, and other health indicators.
Author: Viviane Clavier
Publisher: John Wiley & Sons
ISBN: 1119629438
Category : Health & Fitness
Languages : en
Pages : 274
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Book Description
Food is a major health issue; the links between diet and health are dominant in nutrition discourse and practice. Food and Health: Actor Strategies in Information and Communication identifies the informational practices of nutrition professionals and consumers to study the structural elements of food and health. It analyzes the communication strategies of actors and the dissemination and use of information related to both food for health and health through food. The book considers nutrition from the point of view of public policies, educational organizations, preventive measures, consumers and patients.
Author: Lawrence R. Schehr
Publisher: Routledge
ISBN: 1135347115
Category : Literary Criticism
Languages : en
Pages : 280
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Book Description
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.
Author: Monica Trif
Publisher: Frontiers Media SA
ISBN: 2832530850
Category : Medical
Languages : en
Pages : 543
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Book Description
Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 664
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Book Description
Includes subject section, name section, and 1968-1970, technical reports.
Author: Élodie Valette
Publisher: Taylor & Francis
ISBN: 1000966208
Category : Business & Economics
Languages : en
Pages : 248
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Book Description
This book presents URBAL, an approach that applies impact pathway mapping to understand how food system innovations in cities, and their territories, change and impact food system sustainability. Around the world, people are finding innovative ways to make their food systems more sustainable. However, documenting and understanding how these innovations impact the sustainability of food system can be a challenge. The Urban Driven Innovations for Sustainable Food Systems (URBAL) methodology responds to these constraints by providing innovations with a simple, open-source, resource-efficient tool that is easily appropriated and adaptable to different contexts. URBAL is designed to respond to the demands of field stakeholders, whether public or private, to accompany and guide them in their actions and decision-making with regard to sustainability objectives. This book presents this qualitative and participatory impact assessment method of food innovations and applies it to several cases of food innovation around the world, including the impact of agricultural districts in Milan, chefs and gastronomy in Brasilia, e-commerce in Vietnam, eco-friendly farm systems in Berlin and The Nourish to Flourish governance process in Cape Town. The book demonstrates how food innovations can impact different dimensions of sustainability, positively and negatively, and identify the elements that facilitate or hinder these impacts. The volume reflects on how to strengthen the capacity of these stakeholders to disseminate their innovations on other scales to contribute to the transition towards more sustainable food systems. This book will be of great interest to students and scholars working on sustainable food systems, urban food, food innovation and impact assessment, as well as policymakers, practitioners and funders interested in these areas.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251309310
Category : Science
Languages : en
Pages : 134
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Book Description
After steadily declining for over a decade, global hunger is on the rise again, while various forms of malnutrition coexist. Climate change is already exacerbating this grim picture, which is why food security and food production will be a major focus of the Intergovernmental Panel on Climate Change’s 6th Assessment Cycle. Thanks to the participation of 250 experts from all around the world, the International Symposium on Food Security and Nutrition in the Age of Climate Change highlighted the importance of food and agricultural systems in the fight against climate change and presented concrete multi-sector solutions to address this global issue. The event placed special emphasis on the regional realities of West Africa and the Canadian North, as well as to the presence of young people and members of Indigenous and Northern communities directly affected by these issues. The summaries of these four days of plenaries, interactive workshops, and special events have been grouped under seven major themes for this publication: 1) Climate change, food security and nutrition: the issues; (2) The agriculture sectors in the context of climate change; (3) Food systems in the face of climate change; (4) Natural resources: challenges and solutions; (5) Food security and nutrition in a changing North; (6) Summary of solutions; (7) Strengthening and adapting regional and international cooperation.
