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Author: Holly Bauer
Publisher: Macmillan Higher Education
ISBN: 1319304257
Category : Language Arts & Disciplines
Languages : en
Pages : 499
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Book Description
Food Matters explores questions about the seemingly simple concept of food: What is the purpose of food: sustenance, pleasure, health? What political, social, and cultural forces affect our food choices? What does it mean to eat ethically? How does our food system contribute to the climate crisis, and how can we make changes in our eating habits and in food production to protect the planet? What problems and possibilities will influence what the future of food? Readings by a range of essayists, scientists, journalists, farmers, activists, and ordinary citizens take up these questions and more. Questions and assignments for each selection provide a range of activities for students. The Bedford Spotlight Reader Series is an exciting line of single-theme readers, each reflecting Bedford’s trademark care and quality. An editorial board of a dozen compositionists at schools with courses focusing on specific themes assists in the development of the series. Each reader collects thoughtfully chosen selections sufficient for an entire writing course—about 35 pieces—to allow instructors to provide carefully developed, high-quality instruction at an affordable price. Bedford Spotlight Readers are designed to help students from all majors make sustained inquiries from multiple perspectives, opening up topics such as gender, happiness, intelligence, language, music, science and technology, subcultures, and sustainability to critical analysis. The readers are flexibly arranged in thematic chapters, with each chapter focusing in depth on a different facet of the central topic. Instructor support at macmillanlearning.com includes sample syllabi and additional teaching resources.
Author: Holly Bauer
Publisher: Macmillan Higher Education
ISBN: 1319304257
Category : Language Arts & Disciplines
Languages : en
Pages : 499
Get Book Here
Book Description
Food Matters explores questions about the seemingly simple concept of food: What is the purpose of food: sustenance, pleasure, health? What political, social, and cultural forces affect our food choices? What does it mean to eat ethically? How does our food system contribute to the climate crisis, and how can we make changes in our eating habits and in food production to protect the planet? What problems and possibilities will influence what the future of food? Readings by a range of essayists, scientists, journalists, farmers, activists, and ordinary citizens take up these questions and more. Questions and assignments for each selection provide a range of activities for students. The Bedford Spotlight Reader Series is an exciting line of single-theme readers, each reflecting Bedford’s trademark care and quality. An editorial board of a dozen compositionists at schools with courses focusing on specific themes assists in the development of the series. Each reader collects thoughtfully chosen selections sufficient for an entire writing course—about 35 pieces—to allow instructors to provide carefully developed, high-quality instruction at an affordable price. Bedford Spotlight Readers are designed to help students from all majors make sustained inquiries from multiple perspectives, opening up topics such as gender, happiness, intelligence, language, music, science and technology, subcultures, and sustainability to critical analysis. The readers are flexibly arranged in thematic chapters, with each chapter focusing in depth on a different facet of the central topic. Instructor support at macmillanlearning.com includes sample syllabi and additional teaching resources.
Author: Mark Bittman
Publisher: Simon and Schuster
ISBN: 1416578978
Category : Cooking
Languages : en
Pages : 337
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Book Description
From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health. We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home. Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline. Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live. Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.
Author: Paul Freedman
Publisher: Yale University Press
ISBN: 0300263074
Category : Social Science
Languages : en
Pages : 217
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Book Description
From the author of Ten Restaurants That Changed America, an exploration of food’s cultural importance and its crucial role throughout human history “A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity.”—Danny Meyer, founder of Union Square Hospitality Group and Shake Shack Why does food matter? Historically, food has not always been considered a serious subject on par with, for instance, a performance art like opera or a humanities discipline like philosophy. Necessity, ubiquity, and repetition contribute to the apparent banality of food, but these attributes don’t capture food’s emotional and cultural range, from the quotidian to the exquisite. In this short, passionate book, Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly readable and illuminating account of food’s unique role in our lives, a way of expressing community and celebration, but also divisive with regard to race, cultural difference, gender, and geography. This wide-ranging book is a must-read for food lovers and all those interested in how cultures and identities are formed and maintained.
Author: Psyche A. Williams-Forson
Publisher: UNC Press Books
ISBN: 1469668467
Category : Social Science
Languages : en
Pages : 264
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Book Description
Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food. Sustainable culture—what keeps a community alive and thriving—is essential to Black peoples' fight for access and equity, and food is central to this fight. Starkly exposing the rampant shaming and policing around how Black people eat, Williams-Forson contemplates food’s role in cultural transmission, belonging, homemaking, and survival. Black people’s relationships to food have historically been connected to extreme forms of control and scarcity—as well as to stunning creativity and ingenuity. In advancing dialogue about eating and race, this book urges us to think and talk about food in new ways in order to improve American society on both personal and structural levels.
Author: Hanna Garth
Publisher: U of Minnesota Press
ISBN: 1452961948
Category : Social Science
Languages : en
Pages : 331
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Book Description
An in-depth look at Black food and the challenges it faces today For Black Americans, the food system is broken. When it comes to nutrition, Black consumers experience an unjust and inequitable distribution of resources. Black Food Matters examines these issues through in-depth essays that analyze how Blackness is contested through food, differing ideas of what makes our sustenance “healthy,” and Black individuals’ own beliefs about what their cuisine should be. Primarily written by nonwhite scholars, and framed through a focus on Black agency instead of deprivation, the essays here showcase Black communities fighting for the survival of their food culture. The book takes readers into the real world of Black sustenance, examining animal husbandry practices in South Carolina, the work done by the Black Panthers to ensure food equality, and Black women who are pioneering urban agriculture. These essays also explore individual and community values, the influence of history, and the ongoing struggle to meet needs and affirm Black life. A comprehensive look at Black food culture and the various forms of violence that threaten the future of this cuisine, Black Food Matters centers Blackness in a field that has too often framed Black issues through a white-centric lens, offering new ways to think about access, privilege, equity, and justice. Contributors: Adam Bledsoe, U of Minnesota; Billy Hall; Analena Hope Hassberg, California State Polytechnic U, Pomona; Yuson Jung, Wayne State U; Kimberly Kasper, Rhodes College; Tyler McCreary, Florida State U; Andrew Newman, Wayne State U; Gillian Richards-Greaves, Coastal Carolina U; Monica M. White, U of Wisconsin–Madison; Brian Williams, Mississippi State U; Judith Williams, Florida International U; Psyche Williams-Forson, U of Maryland, College Park; Willie J. Wright, Rutgers U.
Author: Leah Penniman
Publisher: Chelsea Green Publishing
ISBN: 1603587616
Category : History
Languages : en
Pages : 369
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Book Description
Farming While Black is the first comprehensive "how to" guide for aspiring African-heritage growers to reclaim their dignity as agriculturists and for all farmers to understand the distinct, technical contributions of African-heritage people to sustainable agriculture. At Soul Fire Farm, author Leah Penniman co-created the Black and Latino Farmers Immersion (BLFI) program as a container for new farmers to share growing skills in a culturally relevant and supportive environment led by people of color. Farming While Black organizes and expands upon the curriculum of the BLFI to provide readers with a concise guide to all aspects of small-scale farming, from business planning to preserving the harvest. Throughout the chapters Penniman uplifts the wisdom of the African diasporic farmers and activists whose work informs the techniques described--from whole farm planning, soil fertility, seed selection, and agroecology, to using whole foods in culturally appropriate recipes, sharing stories of ancestors, and tools for healing from the trauma associated with slavery and economic exploitation on the land. Woven throughout the book is the story of Soul Fire Farm, a national leader in the food justice movement.--AMAZON.
Author: Dr Shubham Pant
Publisher: Harper Collins
ISBN: 939035143X
Category : Medical
Languages : en
Pages : 242
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Book Description
Cancer is now the fourth leading cause of death in India. So the most pressing question today is-what are you doing to lower your risk? In Food Matters: The Role Your Diet Plays in the Fight Against Cancer, Dr Shubham Pant asks you to 'focus on the mundane solutions'. Oncologist at the MD Anderson Cancer Center, he recommends eating a good diet, staying a healthy weight and other lifestyle interventions to keep cancer at bay. Citing case studies, Dr Pant also suggests how patients diagnosed with and recovering from cancer can best manage their nutritional needs. Intensively researched and featuring simple and delicious recipes, Food Matters tells you everything that you need to know about cancer and diet.
Author: Marcus Samuelsson
Publisher: Hachette UK
ISBN: 0316480673
Category : Cooking
Languages : en
Pages : 681
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Book Description
An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.
Author: Carolyn A. Nadeau
Publisher: University of Toronto Press
ISBN: 1442637307
Category : Cooking
Languages : en
Pages : 335
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Book Description
Through an inventive and original engagement with Don Quixote and other Golden Age literature, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history.
Author: Mark Bittman
Publisher: Simon and Schuster
ISBN: 1439141231
Category : Cooking
Languages : en
Pages : 719
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Book Description
From the award-winning champion of conscious eating and author of the bestselling Food Matters comes The Food Matters Cookbook, offering the most comprehensive and straightforward ideas yet for cooking easy, delicious foods that are as good for you as they are for the planet. The Food Matters Cookbook is the essential encyclopedia and guidebook to responsible eating, with more than 500 recipes that capture Bittman’s typically relaxed approach to everything in the kitchen. There is no finger-wagging here, just a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and of course junk. But for Bittman, flipping the ratio of your diet to something more virtuous and better for your body doesn’t involve avoiding any foods—indeed, there is no sacrifice here. Since his own health prompted him to change his diet, Bittman has perfected cooking tasty, creative, and forward-thinking dishes based on vegetables, fruits, and whole grains. Meat and other animal products are often included—but no longer as the centerpiece. In fact the majority of these recipes include fish, poultry, meat, eggs, or dairy, using them for their flavor, texture, and satisfying nature without depending on them for bulk. Roasted Pork Shoulder with Potatoes, Apples, and Onions and Linguine with Cherry Tomatoes and Clams are perfect examples. Many sound downright decadent: Pasta with Asparagus, Bacon, and Egg; Stuffed Pizza with Broccoli, White Beans, and Sausage; or Roasted Butternut Chowder with Apples and Bacon, for example. There are vegetarian recipes, too, and they have flair without being complicated—recipes like Beet Tartare, Lentil “Caviar” with All the Trimmings, Radish-Walnut Tea Sandwiches, and Succotash Salad. Bittman is a firm believer in snacking, but in the right way. Instead of packaged cookies or greasy chips, Bittman suggests Seasoned Popcorn with Grated Parmesan or Fruit and Cereal Bites. Nor does he skimp on desserts; rather, he focuses on fruit, good-quality chocolate, nuts, and whole-grain flours, using minimal amounts of eggs, butter, and other fats. That allows for a whole chapter devoted to sweets, including Chocolate Chunk Oatmeal Cookies, Apricot Polenta Cake, Brownie Cake, and Coconut Tart with Chocolate Smear. True to the fuss-free style that has made him famous, Bittman offers plenty of variations and substitutions that let you take advantage of foods that are in season—or those that just happen to be in the fridge. A quick-but-complete rundown on ingredients tells you how to find sustainable and flavorful meat and shop for dairy products, grains, and vegetables without wasting money on fancy organic labels. He indicates which recipes you can make ahead, those that are sure to become pantry staples, and which ones can be put together in a flash. And because Bittman is always comprehensive, he makes sure to include the building-block recipes for the basics of home cooking: from fast stocks, roasted garlic, pizza dough, and granola to pots of cooked rice and beans and whole-grain quick breads. With a tone that is easygoing and non-doctrinaire, Bittman demonstrates the satisfaction and pleasure in mindful eating. The result is not just better health for you, but for the world we all share.
