food habits

"The French are known for their cuisine, and readers are introduced to the basics of French cooking in this accessible collection of recipes paired with fun facts. Readers explore the culture of France through its food, learning about important French holidays, daily life in France, and the connection between geography and cuisine along the way. Maps and vibrant photographs of incredible dishes fill the pages as part of the charming design. In addition, readers are invited to try their hand at making French food for themselves by following simple instructions, along with handy guides for measuring and safety tips"--Amazon.

Presents over 100 recipes sourced from cultures around the world--from the Middle East, Asia, Europe, Oceania, the Americas, and Asia--paired with stories of how food interacts with a people's history, geography, anthropology, sociology, and literature. Includes recipes like Conch Chowder from the Bahamas, the French baguette, Macedonian Tavche Gravche, and South African Bobotie.

"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real." Indeed, plain old eating is being replaced by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals. Pollan's advice is: "Don't eat anything that your great-great grandmother would not recognize as food." Looking at what science does and does not know about diet and health, he proposes a new way to think about what to eat, informed by ecology and tradition rather than by the nutrient-by-nutrient approach.--From publisher description.

"Focuses on teen nutrition and helps students understand the five biggest food mistakes made by most teenagers"--Container.

"This delicious story celebrates the many different types of dumplings that exist in our world and how food brings people and cultures together"--Provided by publisher.

"What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides ... insight into how dinner is defined in countries around the world."--Provided by publisher.

Examines the historical struggles between globalization and national sovereignty in the creation of "authentic" Mexican food.

Chronicles major food trends in the United States during the twentieth century, demonstrating how changes in society have impacted dietary and dining habits.

Provides facts that debunk inaccurate information about nutrition that is often portrayed by the media, offers healthy eating tips, and includes a teacher's guide.

"Best-selling Blue Zones Kitchen author Dan Buettner spent years uncovering the Blue Zones--the five places around the world where people consistently live to or past, 100--and sharing lifestyle tips and recipes gleaned from these places. Now, creating your own Blue Zone at home is easier than ever, thanks to plant-forward recipes in this inspiring book--all developed right in our own backyard"--.