Gill is an unashamedly intolerant perfectionist whose witty observations and scathing criticism have made him one of the most respected critics to walk through a restaurant's doors. 'Table Talk' is an idiosyncratic selection of A.A. Gill's writing about food, taken from his Sunday Times and Tatler columns.

    According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

    atomic bomb attacks on Hiroshima and Nagasaki and the ensuing death and destruction that led to the end of World War II. The events that culminated in the fall of Japan - which forever changed the course of diplomacy, geopolitics, and warfare in the twentieth century - are vividly recreated through dramatic first-hand accounts of the major participants on both sides of the Pacific. They include: Harry Truman, the inexperienced American president who made the decision that would lead to unprecedented death and destruction; the war-mongering, but mysterious, Japanese Emperor Hirohito, who ultimately presided over his country's surrender; General Leslie Groves, the no-nonsense director of the Manhattan Project; and Paul Tibbets, the pilot of the plane, the Enola Gay, which dropped the very first nuclear bomb on Hiroshima in August 1945.

    Tony and Cyrus have taken to the road, exploring the British Isles and adding their own spicy twist to our most classic and best-loved dishes. Try jazzing up a Sunday roast chicken with a honey and ginger, adding a cumin and coriander kick to a shepherd's pie or lacing a Victoria sponge with aromatic fennel seeds and cardamom.With delicious, everyday recipes accompanied by Cyrus and Tony's top tips and favourite spices, The Incredible Spice Men will demystify the contents of your spice rack, and open your everyday cooking up to a world of exciting new flavours.

    She gathered the stories of urban, suburban, and rural gardens created by people rarely presented in books about American gardens: Native Americans, immigrants from across Asia and Europe, and ethnic peoples who were here long before our national boundaries were drawn—including Hispanics of the Southwest, whose ancestors followed the Conquistadors into the Rio Grande Valley, and Gullah gardeners of the Sea Islands off the coast of South Carolina, descendants of African slaves.As we lose our connection to the soil, we no longer understand the relationship between food and a sense of belonging to a place and a people. In The Earth Knows My Name, Klindienst offers a lyrical exploration of how the making of gardens and the growing of food help ethnic and immigrant Americans maintain and transmit their cultural heritage while they put roots down in American soil. Through their work on the land, these gardeners revive cultures in danger of being lost. Through the vegetables, fruits, and flowers they produce, they share their culture with their larger communities. And in their reverent use of natural resources they keep alive a relationship to the land all but lost to mainstream American culture. With eloquence and passion, blending oral history and vivid description, Klindienst has created a book that offers a fresh and original way to understand food, gardening, and ethnic culture in America. In this book, each garden becomes an island of hope and offers us a model, on a sustainable scale, of a truly restorative ecology.

    This is the surprise that physician-mother Beth Ricanati learned when she started baking challah almost a decade ago: that simply stopping and baking bread was the best medicine she could prescribe for women in a fast-paced world. Braided chronicles a journey of a thousand challahs and one woman’s quest for wellness and peace.

    Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs.Joshua Specht puts people at the heart of his story--the big cattle ranchers who helped to drive the nation's westward expansion, the meatpackers who created a radically new kind of industrialized slaughterhouse, and the stockyard workers who were subjected to the shocking and unsanitary conditions described by Upton Sinclair in his novel The Jungle. Specht brings to life a turbulent era marked by Indian wars, Chicago labor unrest, and food riots in the streets of New York. He shows how the enduring success of the cattle-beef complex--centralized, low cost, and meatpacker dominated--was a consequence of the meatpackers' ability to make their interests overlap with that of a hungry public, while the interests of struggling ranchers, desperate workers, and bankrupt butchers took a backseat. America--and the American table--would never be the same again.A compelling and unfailingly enjoyable read, Red Meat Republic reveals the complex history of exploitation and innovation behind the food we consume today.

    Everyone who wants to end hunger, who wants to eat good, clean, healthy food, needs to understand capitalism. This book will help do that.In his latest book, Eric Holt-Gim�nez takes on the social, environmental, and economic crises of the capitalist mode of food production. Drawing from classical and modern analyses, A Foodie's Guide to Capitalism introduces the reader to the history of our food systemand to the basics of capitalism. In straightforward prose, Holt-Gim�nez explains the political economics of why--even as local, organic, and gourmet food have spread around the world--billions go hungry in the midst of abundance; why obesity is a global epidemic; and why land-grabbing, global warming, and environmental pollution are increasing.Holt-Gim�nez offers emblematic accounts--and critiques--of past and present-day struggles to change the food system, from voting with your fork, to land occupations. We learn about the potential and the pitfalls of organic and community-supported agriculture, certified fair trade, microfinance, land trusts, agrarian reform, cooperatives, and food aid. We also learn about the convergence of growing social movements using the food system to challenge capitalism. How did racism, classism, and patriarchy become structural components of our food system? Why is a rational agriculture incompatible with the global food regime? Can transforming our food system transform capitalism? These are questions that can only be addressed by first understanding how capitalism works.

    And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."--From Sam the Cooking GuyLook inside for great recipes like these:• One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh  • Peanut Butter Ice-Cream Cup Things

    The answer lies within your metabolism, the body's crucial, energy-burning engine that for so many of us is revving at less than half speed. With the help of this book, you can quickly and easily turn your metabolism into a fat-melting machine.The Super Metabolism Diet features daily menus, handy shopping guides, a vast trove of amazing (though optional) workouts, and tons of delicious recipes--all designed to get your metabolism firing hotter than ever before! So say goodbye to bloat, harsh dieting, weight-loss fads, and even stress. Say bye-bye to belly fat and hello to a new and improved you.The Super Metabolism Diet is built on five core pillars (captured in a handy acronym) to ensure that your body burns more energy and stores less fat:Super Proteins, Super Carbs, and Super Fats Upping Your Energy Expenditure Power Snacks Essential Calories, Vitamins, and Minerals Relaxing and RechargingAs Zinczenko reports: If you're heavier than you want to be or moving sluggishly through your days, you don't need to cut your favorite foods from your diet. You just need to up your intake of core proteins that will build more energy-burning muscle, consume the healthiest fats that help increase satiety and speed nutrients throughout your body, and reach for plenty of good-for-you carbs--yes, carbs!--that provide essential fiber.The result will be a stronger, leaner, happier you. And you'll be stunned at how good you look and feel in no time at all."You'll see results almost immediately, never be hungry, and watch the weight keep coming off!"--Michele Promaulayko, editor in chief of Cosmopolitan and former editor in chief of Women's Health Includes a bonus PDF with recipes and exercises.

    Almost anyone with a desire to help others can be a people helper, but often those Christians who feel most called to counsel are unsure of how to use the Bible to ease another person’s problems.This book will guide you to a practical, working knowledge of Scripture, the character of God, and the basics of the Christian faith--the core of what Christian counselors must know to be truly effective in helping others.

    While it is often assumed that an interest in objects amounts to a form of materialism, Harman rejects this view and develops instead an "immaterialist" method. By examining the work of leading contemporary thinkers such as Bruno Latour and Levi Bryant, he develops a forceful critique of 'actor-network theory'. In an extended discussion of Leibniz's famous example of the Dutch East India Company, Harman argues that this company qualifies for objecthood neither through 'what it is' or 'what it does', but through its irreducibility to either of these forms. The phases of its life, argues Harman, are not demarcated primarily by dramatic incidents but by moments of symbiosis, a term he draws from the biologist Lynn Margulis.This book provides a key counterpoint to the now ubiquitous social theories of constant change, holistic networks, performative identities, and the construction of things by human practice. It will appeal to anyone interested in cutting-edge debates in philosophy and social and cultural theory.

    Our ancestors have a lot to teach us about hearty eating habits that not only focus on health but also the pleasure that food can bring to our lives.This book is an amalgamation of many of those old-school ideas that modern nutrition is now trying to catch up with. It is an enticing guide to inculcate time-tested food habits so we can develop a healthy lifestyle and even more importantly, rediscover the enjoyment of food.

    For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.

    Tracing our culinary customs from the Stone Age to the stovetop range, he illuminates our complex and often contradictory eating habits, and suggests that perhaps we are what we eat.