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Author: Bloodroot Collective
Publisher: Sanguinaria Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 364
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Book Description
... A first feminist, vegetarian, and seasonal cookbook... different, creative, easy-to-follow and delicious. -- Robin Morgan, Ms. Magazine
Author: Bloodroot Collective
Publisher: Sanguinaria Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 364
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Book Description
... A first feminist, vegetarian, and seasonal cookbook... different, creative, easy-to-follow and delicious. -- Robin Morgan, Ms. Magazine
Author: Betsey Beaven
Publisher: Sanguinaria Pub
ISBN: 9780960521036
Category : Cooking
Languages : en
Pages : 254
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Book Description
The third cookbook in their highly acclaimed series reflects the evolving consciousness of this feminist, vegetarian collective. The recipes take readers through the seasons & are 85 percent vegan. Personal insights are offered & quotes from Bloodroot's favorite authors spice the collection. Emphasis is on ethnic & ethical cooking, their commitment to feminism & growth as individual women living & working collectively. "Great restaurants are a mix of extraordinary skill, use of the best ingredients & an inviting ambience for dining. My favorite restaurant brings these elements together...a feminist vegetarian restaurant & bookstore. The women of Bloodroot Collective cherish the act of creating--with the Earth & with each other."--Mariclare Barrett, Food Editor, VEGETARIAN TIMES. "THE POLITICAL PALATE, the first vegetarian & seasonal cookbook, is a delight to read & cook from. This large assortment of recipes is different, creative, easy to follow & delicious. The whole thing is beautifully designed."--Robin Morgan, MS. MAGAZINE. "Delicious, consciousness-charging recipes for putting animals into your feminist vision & taking them out of your meals."--Carol Adams, THE SEXUAL POLITICS OF MEAT.
Author: Kathiana LeJeune
Publisher:
ISBN: 9781636766812
Category : Travel
Languages : en
Pages : 238
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Book Description
Some say the way to a person's heart is through their stomach, what if that was also the way to world peace? In The Power of the Palate: Through the Great Exchange, Kathiana LeJeune cooks up some delectable insight into how food shapes one's cultural identity, builds community and helps shape government policy. In this book, you'll read about some of the most fascinating leaders who are using their palates for good, including: Veaceslav Pituscan, a diplomat who was able to connect with a Ukrainian ambassador over traditional Eastern European bread. Chef and writer Reina Gascón-Lopez who created The Sofrito Project to celebrate her heritage, homeland, and love of food. The Louisius-LeJeune family and what family recipes bring this family together at the dinner table! The Power of the Palate speaks to everyday foodies, world-travelers, international relations scholars, and future diplomats that would like to harness the power of food for diplomacy. This book will empower you to create unforgettable dining experiences and build lasting friendships through The Power of the Palate: Through the Great Exchange!
Author: Shobita Parthasarathy
Publisher: University of Chicago Press
ISBN: 022643785X
Category : History
Languages : en
Pages : 299
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Book Description
Introduction -- Defining the public interest in the US and European patent systems -- Confronting the questions of life-form patentability -- Commodification, animal dignity, and patent-system publics -- Forging new patent politics through the human embryonic stem cell debates -- Human genes, plants, and the distributive implications of patents -- Conclusion
Author: Carol J. Adams
Publisher: Conari Press
ISBN: 1633411109
Category : Cooking
Languages : en
Pages : 296
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Book Description
2018 Foreword Book of the Year Awards Bronze WinnerProtest Kitchen is an empowering guide to the food and lifestyle choices anyone can make for positive change in the face of the profound challenges of our time.Our food choices have much more of an impact than most people imagine. They not only affect our personal health and the environment, but are also tied to issues of justice, misogyny, national security, and human rights. Protest Kitchen is the first book to explore the ways in which a more plant-based diet challenges regressive politics and fuels the resistance.A provocative and practical resource for hope and healing, Protest Kitchen, features over 50 vegan recipes (with alternatives for "aspiring vegans") along with practical daily actions such as:•Substitute cow's milk in your coffee and cereal for any of a variety of delicious non-dairy milks. This will help lower the release of methane gas that contributes to global warming•Use a smartphone app when buying chocolate to avoid supporting African farmers who use child-labor, even child slavery, to supply cacao beans to the food industry•Make your own cleaning supplies and wood polish; it's frugal and avoids reliance on products that may be tested on animals
Author: William Giles Goddard
Publisher:
ISBN:
Category : Dorr Rebellion, 1842
Languages : en
Pages : 548
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Book Description
Author: Julee Rosso
Publisher: Workman Publishing
ISBN: 0761159630
Category : Cooking
Languages : en
Pages : 466
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Book Description
Provides recipes for appetizers, soups, pasta, main dishes, vegetables, salads, breads, and desserts, and includes tips on planning menus and entertaining.
Author: Sharon Gordon
Publisher: Turtleback
ISBN: 9780613595582
Category : Juvenile Nonfiction
Languages : en
Pages : 32
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Book Description
Discusses basic facts about nutrition, the food pyramid, and the importance of making healthy food choices.
Author: Maria McGrath
Publisher: UMass + ORM
ISBN: 1613766718
Category : History
Languages : en
Pages : 300
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Book Description
In the 1960s and early 1970s, countercultural rebels decided that, rather than confront the system, they would create the world they wanted. The natural foods movement grew out of this contrarian spirit. Through a politics of principled shopping, eating, and entrepreneurship, food revolutionaries dissented from corporate capitalism and mainstream America. In Food for Dissent, Maria McGrath traces the growth of the natural foods movement from its countercultural fringe beginning to its twenty-first-century "food revolution" ascendance, focusing on popular natural foods touchstones—vegetarian cookbooks, food co-ops, and health advocates. Guided by an ideology of ethical consumption, these institutions and actors spread the movement's oppositionality and transformed America's foodscape, at least for some. Yet this strategy proved an uncertain instrument for the advancement of social justice, environmental defense, and anti-corporatism. The case studies explored in Food for Dissent indicate the limits of using conscientious eating, shopping, and selling as tools for civic activism.
Author: Hugh Acheson
Publisher: Clarkson Potter
ISBN: 1984822284
Category : Cooking
Languages : en
Pages : 290
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Book Description
Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly
