gastronomy

"Jim Panzee, really likes bananas. And that's all he ever wants to eat. Good luck getting him to try anything else because he is a pretty picky eater." --.

Contains twenty-three writings on food from 2023.

"Food and words--we rely on both to sustain our daily lives. We begin each morning hungry for nourishment and conversation, and our happiest moments and fondest memories are often filled with ample servings of both. Food historian Judith Tschann celebrates this glorious intersection of linguistic and culinary affinities with . . . [a] romp through the history of food words"--Provided by publisher.

Draws on the latest research from neuroscience to explore our complex relationship with food and the sensory, psychological, and physiological facts that influence our eating habits. Examines cravings, triggers, comfort food, and the role personality plays in food preferences.

"Tony Chu--the cibopathic federal agent with the ability to get psychic impressions from what he eats--is back in action, just in time to face a cult of egg-worshipping terrorists who've declared holy war on the chicken-eaters of the world"--Back cover.

Federal agent Tony Chu, who gets psychic impressions from whatever he eats, fights for his life in the intensive care unit, while his twin sister, Toni, who can see the future of anything she eats, begins having terrible visions.

Tony Chu, a detective who gets psychic impressions from whatever he eats, and his daughter, who shares his ability, are kidnapped by people who want to learn from them, but the outcomes of the two situations are very different.

Federal agent Tony Chu, who has the ability to get psychic impressions from food, tries to find his place in a world where people are predicting the end of days, and his ruthless ex-partner poses a threat to Tony and his loved ones.

Tony Chu, a detective who gets psychic impressions from whatever he eats, is recruited by the Special Crimes Division of the powerful FDA law enforcement agency, where he uses his unusual skill to solve their strangest cases.

"In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast [that] explor[es] . . . the hidden forces behind what we eat [and] . . . explains how this food revolution has transformed our bodies, our social lives, and the world we live in"--Provided by publisher.