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Nutritionism
Columbia University Press 2013; US$ 31.99Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis? concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food?an approach to food that now dominates nutrition science, dietary advice, and food marketing. Scrinis argues that this ideology of nutritionism has narrowed... more...
Classic Candy
Osprey Publishing 2013; US$ 7.95Candy may well have its origins in medicine (think peppermint sticks), and many Americans still think of candy as an edible salve with which to cure and to celebrate. Today, Americans consume more than 600 billion pounds of the sugary stuff each year. Most Americans have their favorites, their go-to candy bars that bring them comfort. And most of us... more...
Steal the Menu
Knopf Doubleday Publishing Group 2013; US$ 25.95Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches?a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food... more...
The Secret Lives of Baked Goods
Sasquatch Books 2013; US$ 24.95Have you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed "dessert detective" Jessie Oleson Moore. Moore has put her sweet-sleuthing... more...
Milk
Knopf Doubleday Publishing Group 2013; US$ 29.95Part cookbook?with more than 120 enticing recipes?part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products. Anne Mendelson, author of Stand Facing the Stove , first explores the earliest Old World homes of yogurt and kindred fermented products... more...
The Audacity of Hops
Chicago Review Press 2013; US$ 15.99Charting the birth and growth of craft beer across the United States, Tom Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements. In 1975, there was a single craft brewery in the United States; today there are more than 2,000. Now this once-fledgling movement has become ubiquitous nationwide?there's... more...
Feeding Tommy
The History Press 2013; US$ 18.94According to Napoleon, an army marches on its stomach and it fights on its stomach too - yet have you ever wondered how hundreds of men on the frontline are fed under fire or in the trench lines? During the Great War troops were trained to make meals out of the bare minimum of ingredients, to feed a company of men from only a mess tin and cook curries... more...
Kentucky Bourbon
The University Press of Kentucky 2013; US$ 19.95Kentucky Bourbon: The Early Years of Whiskeymaking tells the story of bourbon's evolution, debunking many popular myths along the way. Back in print for the first time in twenty five years, Kentucky Bourbon looks at a variety of subjects from the role of alcohol in colonial America and in the lives of frontiersmen to the importance of the Kentucky... more...
Cooked
Penguin Group US 2013; US$ 12.99In Cooked , Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements?fire, water, air, and earth?to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with... more...
Smart Casual
University of Chicago Press 2013; US$ 18.00Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue... more...
