Showing results for "The Food" in Social Sciences

Nutrition scientist and gastronome Dr. P. K. Newby provides a sweeping overview of the many interrelationships between humans, land, and food. Newby examines topics including key nutrition concepts behind good eating; the technology, biology, and psychology of food choices; how diet affects our health and environment; and evidence-based tips for creating lasting behavior change. At the same time, Newby debunks popular myths and food folklore, challenging listeners to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet.

Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices.

Our basic right to healthy food is at risk. What can we do? Written in an astute, engaging style, armed with examples from her own homesteading lifestyle, small farmer Nicole Faires' Food Confidential gives you the tools to fight the intangible battles as well as the practical ones.

"Food is more than just sustenance; it’s a celebration of culture, creativity, and community. From comfort dishes that warm the soul to gourmet creations that spark curiosity, the world of food offers endless flavors and stories. Exploring the rich diversity of cuisines, ingredients, and culinary traditions not only satisfies our taste buds but also connects us to different cultures and experiences." Let me know if you’d like any changes!

Bloomsbury presents Magic Pill written and read by Johann Hari. 'I learned so much' DAVINA McCALL 'Will help you think more clearly about eating, dieting, health and mental health' JONATHAN HAIDT Over the last decade, an extraordinary scientific breakthrough has taken place. A new kind of drug...

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.

How do you cheer up a woman who has spent hours cleaning prison toilets with a broken mop? The secret is in a tres leches cake. In Iran’s prisons, women endure horrors: they are beaten, interrogated, and humiliated in a thousand ways. Even a whisper to a fellow inmate can be punished. Yet—in spite of anything and everything—they resist: they bake. They console each other, cry together, dance together. The Evin Prison Bakers’ Club is a call to stand up for women, life, and freedom by a woman still fighting for a free Iran.

One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with...

Chocolate! Is it really the "food of the gods?" What we do know, is that the products of the cocoa trees, in one form or another, are beloved around the world. This is an account of the growth, cultivation and the history of this revered food. - Summary by Larry Wilson

There’s never been a more intriguing time to think about what the future holds for humanity.

MIDWEEK SATIR, COMMENTARY, AND CULTURAL NIBBLING. A PALATE CLEANSER WITH BITE

Over the centuries, gold had stirred the passions for power and glory, for beauty and security, and even for immortality. No other object has commanded so much veneration over such a long period of time. The most striking feature of this long history is that gold led most of the...

Cosa c’entrano l’arte e lo spreco alimentare? “The Art of Saving Food” è il podcast che parte da grandi opere della storia dell’arte per raccontare il valore del cibo oggi. In ogni episodio, un dialogo tra arte, sostenibilità e vita quotidiana: dalla filiera alle scelte di tutti i giorni. Un racconto accessibile, sorprendente e mai banale, per guardare il cibo con occhi nuovi — e smettere di darlo per scontato. Scopri di più sulla campagna su www.acliroma.it

Exploring issues from the #MeToo movement, gender bias in division of labor and the workplace, and the underrepresentation of women of color in leadership, to cultural trends including food and travel shows, the intersection of fashion and food, and the evolution of food writing in the last few decades, Women on Food brings together food's most vital female voices.

You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.

As millions of Americans turn to GLP-1 drugs like Ozempic, entire food sectors are watching revenue evaporate. Host Nick Ledger follows the money trail through snack aisles, restaurant chains, and grocery boardrooms to uncover who's losing billions and what desperate pivots they're making to survive the appetite revolution. For more content like this, visit QuietPlease.ai This content was created in partnership and with the help of Artificial Intelligence AI.

In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience - but, she says, it won't be an easy ride.   

Clare Delish explores the wild transformation of festival food from soggy survival snacks to Michelin-worthy masterpieces. Discover the ancient origins, the moment chefs crashed the scene, and the plant-based, zero-waste future reshaping outdoor dining. History, culture, and culinary innovation collide in this deliciously fascinating series. For more content like this, visit QuietPlease.ai This content was created in partnership and with the help of Artificial Intelligence AI.

Hosted by author and journalist Jenn Sharp, Flat Out Food is a gorgeous documentary series that illuminates viewers about unique ingredients while exploring their journey from the field to the plate. Flat Out Food the Podcast, hosted by Jenn Sharp and Kaitlyn Schropp, further explores the themes and stories that are found in the series.

In this beautifully illustrated book that's Song of Achilles meets Secret Life of Trees, readers will discover the plants cultivated by the Greek Gods–many of which can still be experimented with today–for a myriad of uses. In Greek mythology, plants were used for tools, intoxication...