. . thoroughness and most impressive scholarship . . . much entertaining detail and . . . pleasant humour." — The Times Literary Supplement (London)Underwear — practical garments with a utilitarian function or body coverings that serve an erotic purpose? As this fascinating and intelligently written study shows, the role played by underclothing over the last several centuries has been a varied one.In a well-documented, profusely illustrated volume combining impressive scholarship with an entertaining, often humorous style, two distinguished clothing historians consider undergarments worn by the English over the past 600 years. Beginning with the Middle Ages, the authors cover centuries of clothing history, including the Tudor period, the Restoration, the Victorian and Edwardian eras, and the twentieth century up to the eve of World War II. Drawing on extensive, research, the Cunningtons illuminate the role and function of underwear: it protected the wearer against the elements, supported costume shapes, served as an erotic stimulus, symbolized class distinctions, and fulfilled other social, sanitary, and economic functions. Enhancing the detailed, comprehensive text are more than 100 period illustrations and photographs depicting a laced-up bodice of the twelfth century, embroidered linen drawers of the sixteenth century, a hooped petticoat support in bentwood (c. 1750), footed long drawers (1795), nineteenth-century bustles, early nineteenth-century corsets for men, "Frillies for the Tiny Lady" (1939), and much more. A bibliography, appendix, and index complete a valuable reference work that will appeal to costume historians, sociologists, and other readers.

    It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more.The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!

    It raises questions to make us conscious of the decisions behind every bite we take: What effect does eating animals have on our land, waters, even global warming? What are the results of farming practices—debeaking chickens and separating calves from their mothers—on animals and humans? How does the health of animals affect the health of our planet and our bodies? And uniquely, as a psychoanalyst, Masson investigates how denial keeps us from recognizing the animal at the end of our fork—think pig, not bacon—and each food and those that are forbidden. The Face on intellectual, psychological, and emotional expertise over the last twenty years into the pivotal book of the food revolution.

    A former punk-rock political activist, Edgar bluffed his way into his cheese job knowing almost nothing, but quickly discovered a whole world of amazing artisan cheeses. There he developed a deep understanding and respect for the styles, producers, animals, and techniques that go into making great cheese.With a refreshingly unpretentious sensibility, Edgar intertwines his own life story with his ongoing love affair with cheese, and offers readers an unflinching, highly entertaining on-the-ground look at America's growing cheese movement. From problem customers to animal rights, business ethics to taste epiphanies, this book offers something for everyone, including cheese profiles and recommendations for selecting the very best -- not just the most expensive -- cheeses from the United States and around the world and a look at the struggles dairy farmers face in their attempts to stay on and make their living from the land.Edgar -- a smart, progressive cheese man with an activist's edge -- enlightens and delights with his view of the world from behind the cheese counter and his appreciation for the skill and tradition that go into a good wedge of Morbier.Cheesemonger is the first book of its kind -- a cheese memoir with attitude and information that will appeal to everyone from serious foodies to urban food activists.

    The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine.Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly.Meet incredibly engaging characters and legends including:The owner of a great sushi bar in an Oklahoma gas stationThe New Englander introducing Utah to lobster rollsAlice WatersDaniel BouludJerry Greenfield of Ben & Jerry’sMel Brooks

    Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of "extinction dinners" designed to recreate meals of the past or to illustrate how we might be eating in the future.

    The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language - flavor - that evolved to guide our nutrition, not destroy it.With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We've been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

    Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.

    The stories tell how people lived in Japan some two hundred years ago, during the late Edo Period, when traditional technology and culture were at the peak of development and realization, just before the country opened itself to the West and joined the ranks of the industrialized nations. They tell of people overcoming many of the identical problems that confront us today--issues of energy, water, materials, food and population--and forging a society that was conservation-minded, waste-free, well-housed, well-fed and economically robust.From these stories, readers will gain insight into what it is like to live in a sustainable society, not so much in terms of specific technical approaches, but rather, in terms of how larger concerns can guide daily decisions and how social and environmental contexts shape our courses of action. These stories are intended to illustrate the environmentally-related problems that the people in both rural and urban areas faced, the conceptual frameworks in which they viewed these problems, and how they went about finding solutions. Included at the end of each section are a number of lessons in which the author elaborates on what Edo Period life has to offer us in the global battle to reverse environmental degradation. Topics covered include everything from transportation, interconnected systems, and waste reduction to the need for spiritual centers in the home.Just Enough, more than anything else, is about a mentality that pervaded traditional Japanese society and which can serve as a beacon for our own efforts to achieve sustainability now.

    Along the way, they experienced firsthand dozens of varieties of rice, offering unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing a simple way to get flavor and variety on the table.Seductions of Rice is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. Cherished dishes--Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos--are shared not just as recipes, but as time-honored traditions.Seductions of Rice will change the way we eat, the way we prepare and appreciate our food. It's as easy as putting a pot of rice on to cook!

    Kristen is sharing 110 decadent recipes--a mix of fan favorites from her famous New York City confectionery and never-before-seen creations--each with an innovative twist. HELLO, COOKIE DOUGHis filled with recipes for cookie dough lovers at every age and skill level. All 40 flavors, spanning the classic to the wildly creative, are ready to eat off the spatula OR can be baked into perfect, chewy cookies. Kristen's baked creations are equally tempting, with treats like cookie dough-stuffed cinnamon rolls, deep dish skillet cookies, and molten cookie dough cupcakes. Sprinkled throughout are her tips on perfecting your confections plus easy swaps to make the recipes gluten-free or vegan. Since cookie dough is best when shared, Kristen is serving up inspiration for all your party needs, including ideas for baby showers, weddings, ice cream parties, and the all-important girls' night in.This is the unconventional baking book every person with a sweet tooth will love. Join Kristen on her mission to make cookie dough all about joy, transforming this once-forbidden treat from a "no-no" to HELLO!

    The truth is that almost everyone has tightness in this area and this tightness twists the core of the body. As a result of too much sitting, driving, running, biking, kicking, heavy lifting, yoga, dance, gymnastics, or stress, a tight hip could be the missing link to enjoying a pain-free life. In Tight Hip, Twisted Core you will: - Discover how this muscle impacts your body from head to toe - Determine if you are one of the millions of people with a tight iliacus muscle and why - Release the tension in the muscle for good - Get your body aligned for pain-free performance - Prevent this muscle from getting tight ever again Based on decades of physical therapy study and clinical practice, this book outlines 3 simple steps to get your hip healthy and your core aligned, helping you to resolve your pain without expensive treatments, surgeries, and medications. “I am astounded by Christine’s ability to clearly articulate this mysterious concept in a way that anyone can understand it. This is a huge discovery in how the hip area works, and how one tight muscle affects the rest of the body. This book will significantly impact the way health care professionals treat the hip from now on.” - Zach

    Readers find the Vanilla Bean blog while hunting for the perfect chocolate cake or cinnamon roll recipe, or another everyday favorite. They stay for founder Sarah Kieffer's simple approach to home baking, the utterly transporting, dreamlike quality of her photography, and her evocative storytelling. Most of all, the Vanilla Bean blog celebrates the soulfulness of baking.Kieffer mastered the art of home baking while working in tiny kitchens in the back of coffeehouses and bakeries in Minnesota. She began the Vanilla Bean blog to create a culinary heritage for her family, but soon became passionate about making the joys of baking accessible for all. With recipes that help simplify the process behind complicated techniques, Vanilla Bean has built a dedicated following of several hundred thousand loyal readers and won several awards, including the Reader's Choice Award for best baking blog from Saveur.The Vanilla Bean Baking Book is Kieffer's debut cookbook, with 100 delicious tried-and-true recipes for the home baker. From everyday favorites such as Lemon Bread and Peanut Butter Cookies to inventive twists on classics such as Burnt Honey Buttercream Cake with Chocolate, Coffee Blondies, and Apple-Blackberry Turnovers, these irresistible treats will delight and inspire.

    She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening, and sometimes disturbing, account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented, and lightly regulated, world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.

    Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat.