Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

    Novices will learn how to order a drink, how to drink with the boss, how to drink at the airport, and more. Twelve perfect starter recipes--ranging from a Dry Gin Martini to a Batched Old-Fashioned (perfect for the flask)--plus thirty original illustrations round out this distillation for new enthusiasts.

    Before 1929, America’s relationship with food was defined by abundance. But the collapse the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed longstanding biases toward government sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s longstanding ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, this tension between local traditions and culinary science have defined our national cuisine—a battle that continues today.A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.

    I buried the girl I was because she ran into all kinds of trouble. I tried to erase every memory of her, but she is still there, somewhere. . . . I was trapped in my body, one that I barely recognized or understood, but at least I was safe.”In her phenomenally popular essays and long-running Tumblr blog, Roxane Gay has written with intimacy and sensitivity about food and body, using her own emotional and psychological struggles as a means of exploring our shared anxieties over pleasure, consumption, appearance, and health. As a woman who describes her own body as “wildly undisciplined,” Roxane understands the tension between desire and denial, between self-comfort and self-care. In Hunger, she explores her past—including the devastating act of violence that acted as a turning point in her young life—and brings readers along on her journey to understand and ultimately save herself.With the bracing candor, vulnerability, and power that have made her one of the most admired writers of her generation, Roxane explores what it means to learn to take care of yourself: how to feed your hungers for delicious and satisfying food, a smaller and safer body, and a body that can love and be loved—in a time when the bigger you are, the smaller your world becomes.

    Stack, a stunning memoir of raising her children abroad with the help of Chinese and Indian women who are also working mothersWhen Megan Stack was living in Beijing, she left her prestigious job as a foreign correspondent to have her first child and work from home writing a book. She quickly realized that caring for a baby and keeping up with the housework while her husband went to the office each day was consuming the time she needed to write. This dilemma was resolved in the manner of many upper-class families and large corporations: she availed herself of cheap Chinese labor. The housekeeper Stack hired was a migrant from the countryside, a mother who had left her daughter in a precarious situation to earn desperately needed cash in the capital. As Stack's family grew and her husband's job took them to Delhi, a series of Chinese and Indian women cooked, cleaned, and babysat in her home. Stack grew increasingly aware of the brutal realities of their lives: domestic abuse, alcoholism, unplanned pregnancies. Hiring poor women had given her the ability to work while raising her children, but what ethical compromise had she made?Determined to confront the truth, Stack traveled to her employees' homes, met their parents and children, and turned a journalistic eye on the tradeoffs they'd been forced to make as working mothers seeking upward mobility--and on the cost to the children who were left behind.Women's Work is an unforgettable story of four women as well as an electrifying meditation on the evasions of marriage, motherhood, feminism, and privilege.

    Book annotation not available for this title.Title: The Vegetarian Mother's CookbookAuthor: Olson, CathePublisher: Goco PubPublication Date: 2005/02/28Number of Pages: 429Binding Type: PAPERBACKLibrary of Congress: 2004109888

    The novel follows the fortunes of its young Jewish narrator, Adele Lindner, as she leaves the impoverished conditions of New York’s Lower East Side and tries to rise in the world. Portraying Adele’s experiences at the Hellman Home for Working Girls, the first half of the novel exposes the “sickening farce” of institutionalized charity while portraying the class tensions that divided affluent German American Jews from more recently arrived Russian American Jews. The second half of the novel takes Adele back to her ghetto origins as she explores an alternative model of philanthropy by opening a restaurant that combines the communitarian ideals of Old World shtetl tradition with the contingencies of New World capitalism. Within the context of this radical message, Yezierska revisits the themes that have made her work famous, confronting complex questions of ethnic identity, assimilation, and female self-realization. Katherine Stubbs’s introduction provides a comprehensive and compelling historical, social, and literary context for this extraordinary novel and discusses the critical reaction to its publication in light of Yezierska’s biography and the once much-publicized and mythologized version of her life story. Unavailable for over sixty years, Arrogant Beggar will be enjoyed by general readers of fiction and be of crucial importance for feminist critics, students of ethnic literature. It will also prove an exciting and richly rewarding text for students and scholars of Jewish studies, immigrant literature, women’s writing, American history, and working-class fiction.

    Here are the top five ways to use food to boost your metabolism and drop the pounds.* Choose foods that are high in protein and low in unhealthy fats.* Choose foods that are high in essential fatty acids, such as the all important omega-3 fatty acids, which are healthy for your heart and brain in particular.* Choose foods that are high in fiber, as these foods require the body to expend more energy in the digestive process.* Choose spicy foods.* Choose foods that are high in minerals like calcium.Foods that fit into these five categories will often be very useful in helping you boost your metabolism and lose weight. As you will see in this book, the best metabolism boosting foods will sometimes even meet more than one of the five criteria.Our health researchers selected the 101 best foods for helping you boost your metabolism. Through making the proper food choices, you should have no trouble losing even the most stubborn weight. The food selections that you will read about in this book were not picked randomly, but instead were chosen for a variety of specific reasons. We not only looked for foods that successfully boost metabolism, but also we looked for foods that are simultaneously nutritious.

    Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed:Put your ideas on paper with a realistic business plan Attract investors to help get the business off the ground Be totally prepared for your grand opening Make sure your business is legal and above board Hire and train a great staff Develop a delicious menu If you're looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more:Designing and theme and a concept Taking over an existing restaurant or buying into a franchise Stocking and operating a bar Working with partners and other investors Choose a perfect location Hiring and training an excellent staff Pricing menu items Designing the interior of the restaurant Purchasing and managing supplies Marketing your restaurant to customers If you're looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking.

    It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. · Good soups—satisfying one-dish meals that can be made ahead· Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf· Vegetables baked and ready for the table· Real salads, substantial enough for lunch or supper, with snappy dressings· Breads and cookies, puddings and cakes that you loved as a childPS: There is nothing like the satisfaction of sharing with others something you have cooked yourself

    “Anchored by data and aromatized by anecdotes, [Rosin] concludes that women are gaining the upper hand." – The Washington Post Men have been the dominant sex since, well, the dawn of mankind. But Hanna Rosin was the first to notice that this long-held truth is, astonishingly, no longer true. Today, by almost every measure, women are no longer gaining on men: They have pulled decisively ahead. And “the end of men”—the title of Rosin’s Atlantic cover story on the subject—has entered the lexicon as dramatically as Betty Friedan’s “feminine mystique,” Simone de Beauvoir’s “second sex,” Susan Faludi’s “backlash,” and Naomi Wolf’s “beauty myth” once did. In this landmark book, Rosin reveals how our current state of affairs is radically shifting the power dynamics between men and women at every level of society, with profound implications for marriage, sex, children, work, and more. With wide-ranging curiosity and insight unhampered by assumptions or ideology, Rosin shows how the radically different ways men and women today earn, learn, spend, couple up—even kill—has turned the big picture upside down. And in The End of Men she helps us see how, regardless of gender, we can adapt to the new reality and channel it for a better future.

    economy and which has every interest in ensuring that the American wedding becomes ever more lavish and complex. Taking us inside the workings of the wedding industry including the swelling ranks of professional event planners, department stores with their online registries, the retailers and manufacturers of bridal gowns, and the Walt Disney Company and its Fairy Tale Weddings program New Yorker writer Rebecca Mead skillfully holds the mirror up to the bride's deepest hopes and fears about her wedding day, revealing that for better or worse, the way we marry is who we are.

    In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.

    . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

    history while ensuring a balanced sense of the broad diversity of American women. Modeling for students how historians gather and interpret evidence, DuBois and Dumenil provide a textbook rooted in recent scholarship yet accessible to all introductory students.