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Author: Marta Zaraska
Publisher: Basic Books
ISBN: 046509872X
Category : Cooking
Languages : en
Pages : 274
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Book Description
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn't't evolution turn us all into vegetarians in the first place? In Meathooked, science writer Marta Zaraska explores what she calls the "meat puzzle": our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein. A book for everyone from the diehard carnivore to the committed vegan, Meathooked illuminates one of the most enduring features of human civilization, ultimately shedding light on why meat-eating will continue to shape our bodies -- and our world -- into the foreseeable future.
Author: Marta Zaraska
Publisher: Basic Books
ISBN: 046509872X
Category : Cooking
Languages : en
Pages : 274
Get Book Here
Book Description
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn't't evolution turn us all into vegetarians in the first place? In Meathooked, science writer Marta Zaraska explores what she calls the "meat puzzle": our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein. A book for everyone from the diehard carnivore to the committed vegan, Meathooked illuminates one of the most enduring features of human civilization, ultimately shedding light on why meat-eating will continue to shape our bodies -- and our world -- into the foreseeable future.
Author: Marta Zaraska
Publisher: Appetite by Random House
ISBN: 0525610197
Category : Psychology
Languages : en
Pages : 288
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Book Description
NATIONAL BESTSELLER A smart, research-driven case for why optimism, kindness, and strong social networks will help us live to 100. From the day her daughter was born, science journalist Marta Zaraska fretted about what she and her family were eating. She fasted, considered adopting the keto diet, and ran a half-marathon. She bought goji berries and chia seeds and ate organic food. But then her research brought her to read countless scientific papers and to interview dozens of experts in various fields of study, including molecular biochemistry, epidemiology and neuroscience. What Marta discovered shattered her long-held beliefs about aging and longevity. A strong support network of family and friends, she learned, lowers mortality risk by about 45 percent, while exercise only lowers it by about 23 percent. Volunteering your free time lowers it by 22 percent or so, while certain health fads like turmeric haven't been shown to help at all. These revelations led Marta Zaraska to a simple conclusion: In addition to healthy nutrition and physical activity, deepening friendships, practicing empathy and contemplating your purpose in life can improve your lifespan. Through eleven chapters that take her around the world, from catching wild mice in the woods of central England to flower arranging with octogenarians in Japan, from laboratories to "hugging centres," Marta embarks on an absorbing, entertaining and insightful journey to determine the habits that will have the greatest impact on our longevity. Deeply researched and expertly reported, Growing Young will dramatically change the way you seek a longer, happier life.
Author: Tom Mylan
Publisher: Artisan Books
ISBN: 1579656145
Category : Cooking
Languages : en
Pages : 313
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Book Description
Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Author: Jules Bass
Publisher: Barefoot Books
ISBN: 9781905236473
Category : Juvenile Fiction
Languages : en
Pages : 36
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Book Description
Follow the adventures of Herb and Meathook when the knights of Castle Dark decide that the time has come to rid their land of man-eating dragons!
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465073905
Category : Cooking
Languages : en
Pages : 353
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Book Description
We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.
Author: John Holl
Publisher: Basic Books
ISBN: 0465095534
Category : Cooking
Languages : en
Pages : 232
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Book Description
From an award-winning journalist and beer expert, a thoughtful and witty guide to understanding and enjoying beer Right here, right now is the best time in the history of mankind to be a beer drinker. America now has more breweries than at any time since prohibition, and globally, beer culture is thriving and constantly innovating. Drinkers can order beer brewed with local yeast or infused with moondust. However, beer drinkers are also faced with uneven quality and misinformation about flavors. And the industry itself is suffering from growing pains, beset by problems such as unequal access to taps, skewed pricing, and sexism. Drawing on history, economics, and interviews with industry insiders, John Holl provides a complete guide to beer today, allowing readers to think critically about the best beverage in the world. Full of entertaining anecdotes and surprising opinions, Drink Beer, Think Beer is a must-read for beer lovers, from casual enthusiasts to die-hard hop heads.
Author: Nick Fiddes
Publisher: Routledge
ISBN: 1134878826
Category : Social Science
Languages : en
Pages : 272
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Book Description
This book is a broad-ranging and provocative study of the human passion for meat. It will intrigue anyone who has ever wondered why meat is important to us; why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction.
Author: David Robinson Simon
Publisher: Mango Media Inc.
ISBN: 1609258614
Category : Business & Economics
Languages : en
Pages : 440
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Book Description
In this “provocative and persuasive work,” the health advocate reveals the dirty economics of meat—an industry that’s eating into your wallet (Publishers Weekly). Few Americans are aware of the economic system that supports our country’s supply of animal foods. Yet these forces affect us in a number of ways—none of them good. Though we only pay a few dollars per pound of meat at the grocery store, we pay far more in tax-fueled government subsidies—$38 billion more, to be exact. And subsidies are just one layer of meat’s hidden cost. But in Meatonomics, lawyer and sustainability advocate David Robinson Simon offers a path toward lasting solutions. Animal food producers maintain market dominance with artificially low prices, misleading PR, and an outsized influence over legislation. But counteracting these manipulations is easy—with the economic sanity of plant-based foods. In Meatonomics, Simon demonstrates: How government-funded marketing influences what we think of as healthy eating How much of our money is spent to prop up the meat industry How we can change our habits and our country for the better “Spectacularly important.” —John Robbins, author of The Food Revolution “[A] well-researched, passionately written book.” —Publishers Weekly
Author: Kathy Sierra
Publisher: "O'Reilly Media, Inc."
ISBN: 1491919078
Category : Business & Economics
Languages : en
Pages : 293
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Book Description
Note for ebook customers: The design and layout of this book play a key role in conveying the author's message. When creating the ebooks, we've tried to keep the look and feel of the print edition, but this means that not all e-reading devices will support the files. The EPUB format is optimized for iPad. The Mobi files are optimized for Kindle Fire tablets and phones and for Kindle reading apps. Imagine you’re in a game with one objective: a bestselling product or service. The rules? No marketing budget, no PR stunts, and it must be sustainably successful. No short-term fads. This is not a game of chance. It is a game of skill and strategy. And it begins with a single question: given competing products of equal pricing, promotion, and perceived quality, why does one outsell the others? The answer doesn’t live in the sustainably successful products or services. The answer lives in those who use them. Our goal is to craft a strategy for creating successful users. And that strategy is full of surprising, counter-intuitive, and astonishingly simple techniques that don’t depend on a massive marketing or development budget. Techniques typically overlooked by even the most well-funded, well-staffed product teams. Every role is a key player in this game. Product development, engineering, marketing, user experience, support—everyone on the team. Even if that team is a start-up of one. Armed with a surprisingly overlooked science and a unique POV, we can can reduce the role of luck. We can build sustainably successful products and services that rely not on unethical persuasive marketing tricks but on helping our users have deeper, richer experiences. Not just in the moments while they’re using our product but, more importantly, in the moments when they aren’t.
Author: Amanda Little
Publisher: Harmony
ISBN: 080418903X
Category : Business & Economics
Languages : en
Pages : 354
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Book Description
"In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change"--
