• Business & Economics

Pandora's Lunchbox

How Processed Food Took Over the American Meal
Author: Melanie Warner
Publisher: Simon and Schuster
ISBN: 1451666748
Category: Business & Economics
Page: 267
View: 2871
Originally published: New York: Scribner, c2013.

    • Business & Economics

Pandora's Lunchbox

How Processed Food Took Over the American Meal
Author: Melanie Warner
Publisher: Simon and Schuster
ISBN: 145166673X
Category: Business & Economics
Page: 267
View: 4450
A former New York Times food industry staff reporter traces her investigative journey into national research labs, food science departments and factories to reveal disturbing facts about today's processed foods and their health implications, in a report that also shares cautionary realities about health foods.

    • Social Science

Pandora's Lunchbox

How Processed Food Took Over the American Meal
Author: Melanie Warner
Publisher: Simon and Schuster
ISBN: 1451666756
Category: Social Science
Page: 288
View: 7427
In the tradition of Fast Food Nation and The Omnivore’s Dilemma comes an “indispensable,” (New York Newsday) fascinating, and cutting-edge look at the scary truth about what really goes into our food. If a piece of individually wrapped cheese can retain its shape, color, and texture for years, what does it say about the food we eat and feed to our children? Former New York Times business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. 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.

    • Technology & Engineering

Twinkie, Deconstructed

My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, M ined (Yes, Mined), and Manipulated into What America Eats
Author: Steve Ettlinger
Publisher: Penguin
ISBN: 110121368X
Category: Technology & Engineering
Page: 304
View: 9397
A pop-science journey into the surprising ingredients found in most common packaged foods Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out. From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake. An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.

    • Cooking

The American Way of Eating

Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table
Author: Tracie McMillan
Publisher: Simon and Schuster
ISBN: 1439171955
Category: Cooking
Page: 319
View: 1442
An award-winning journalist traces her 2009 immersion into the national food system to explore issues about how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk and Applebee's expediter while living within the means of each job. 25,000 first printing.

    • Cooking

Combat-ready Kitchen

How the U.S. Military Shapes the Way You Eat
Author: Anastacia Marx de Salcedo
Publisher: Penguin
ISBN: 1591845971
Category: Cooking
Page: 294
View: 9573
An eye-opening examination of the U.S. military's influence on the American food industry and the way we eat. You probably don't realize that your supermarket is filled with foods that have a military origin: canned goods, packaged deli meats, TV dinners, cling wrap, energy bars. . . . The list is almost endless. In fact, there's a watered-down combat ration lurking in practically every bag, box, can, bottle, jar, and carton Americans buy. Anastacia Marx de Salcedo shows how the Department of Defense Combat Feeding Directorate plans, funds, and spreads the food science that enables it to produce cheap, imperishable rations. It works with an immense network of university, government, and industry collaborators such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson and Unilever. It's a good deal for both sides: The conglomerates get exclusive patents or a headstart on the next breakthrough technology; the Army ensures that it has commercial suppliers if it ever needs to manufacture millions of rations. And for us consumers, who eat this food originally designed for soldiers on the battlefield? We're the guinea pigs in a giant public health experiment, one in which science and technology, at the beck of the military, have taken over our kitchens. This book will change the way you think about food forever.

    • Psychology

Tasty

The Art and Science of What We Eat
Author: John McQuaid
Publisher: Simon and Schuster
ISBN: 1451685009
Category: Psychology
Page: 304
View: 4781
Draws on reports from kitchens, markets, farms, and laboratories to trace historical experiences of flavor while making predictions on how the sense of taste will evolve in coming decades.

    • Health & Fitness

Swallow This: Serving Up the Food Industry’s Darkest Secrets


Author: Joanna Blythman
Publisher: HarperCollins UK
ISBN: 0008157847
Category: Health & Fitness
Page: 320
View: 6693
From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.

    • Cooking

Swindled

The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
Author: Bee Wilson
Publisher: Princeton University Press
ISBN: 9780691138206
Category: Cooking
Page: 384
View: 7669
The author of The Hive: The Story of the Honeybee and Us uncovers the many ways in which swindlers have cheapened, falsified, tampered with, and even poisoned food throughout history, in a study that calls for both governments and individuals to be more vigilant.

    • Cooking

Steak

One Man's Search for the World's Tastiest Piece of Beef
Author: Mark Schatzker
Publisher: Penguin
ISBN: 9781101190104
Category: Cooking
Page: 304
View: 4416
The definitive book on steak has never been written-until now "Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate. Reminiscent of both Bill Bryson's and Bill Buford's writing, Steak is a warm, humorous, and wide-ranging read that introduces a wonderful new travel and food writer to the common table.

    • Business & Economics

Salt Sugar Fat

How the Food Giants Hooked Us
Author: Michael Moss
Publisher: Signal
ISBN: 0771057091
Category: Business & Economics
Page: 352
View: 4232
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

    • Health & Fitness

The Unhealthy Truth

How Our Food Is Making Us Sick - And What We Can Do About It
Author: Robyn O'Brien,Rachel Kranz
Publisher: Harmony
ISBN: 9780767931540
Category: Health & Fitness
Page: 288
View: 3359
Robyn O’Brien is not the most likely candidate for an antiestablishment crusade. A Houston native from a conservative family, this MBA and married mother of four was not someone who gave much thought to misguided government agencies and chemicals in our food—until the day her youngest daughter had a violent allergic reaction to eggs, and everything changed. The Unhealthy Truth is both the story of how one brave woman chose to take on the system and a call to action that shows how each of us can do our part and keep our own families safe. O’Brien turns to accredited research conducted in Europe that confirms the toxicity of America’s food supply, and traces the relationship between Big Food and Big Money that has ensured that the United States is one of the only developed countries in the world to allow hidden toxins in our food—toxins that can be blamed for the alarming recent increases in allergies, ADHD, cancer, and asthma among our children. Featuring recipes and an action plan for weaning your family off dangerous chemicals one step at a time The Unhealthy Truth is a must-read for every parent—and for every concerned citizen—in America today.

    • Health & Fitness

Perfect Health Diet

Regain Health and Lose Weight by Eating the Way You Were Meant to Eat
Author: Paul Jaminet,Shou-Ching Jaminet
Publisher: Simon and Schuster
ISBN: 1451699166
Category: Health & Fitness
Page: 448
View: 5295
Suffering from chronic illness and unable to get satisfactory results from doctors, husband and wife scientists Paul and Shou-Ching Jaminet took an intensely personal interest in health and nutrition. They embarked on five years of rigorous research. What they found changed their lives— and the lives of thousands of their readers. In Perfect Health Diet, the Jaminets explain in layman’s terms how anyone can regain health and lose weight by optimizing nutrition, detoxifying the diet, and supporting healthy immune function. They show how toxic, nutrient-poor diets sabotage health, and how on a healthy diet, diseases often spontaneously resolve. Perfect Health Diet tells you exactly how to optimize health and make weight loss effortless with a clear, balanced, and scientifically proven plan to change the way you eat—and feel—forever!

    • Cooking

Why Calories Count

From Science to Politics
Author: Marion Nestle,Malden Nesheim
Publisher: Univ of California Press
ISBN: 0520952170
Category: Cooking
Page: 304
View: 545
Calories—too few or too many—are the source of health problems affecting billions of people in today’s globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand. In Why Calories Count, Marion Nestle and Malden Nesheim explain in clear and accessible language what calories are and how they work, both biologically and politically. As they take readers through the issues that are fundamental to our understanding of diet and food, weight gain, loss, and obesity, Nestle and Nesheim sort through a great deal of the misinformation put forth by food manufacturers and diet program promoters. They elucidate the political stakes and show how federal and corporate policies have come together to create an "eat more" environment. Finally, having armed readers with the necessary information to interpret food labels, evaluate diet claims, and understand evidence as presented in popular media, the authors offer some candid advice: Get organized. Eat less. Eat better. Move more. Get political.

    • Cooking

First Bite

How We Learn to Eat
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465073905
Category: Cooking
Page: 352
View: 4551
We do not come into the world with an innate sense of taste and nutrition; as omnivores, we have to learn how and what to eat, how sweet is too sweet, and what food will give us the most energy for the coming day. But how does this education happen? What are the origins of taste? In First Bite, the beloved food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. An exploration of the extraordinary and surprising origins of our tastes and eating habits—from people who can only eat foods of a certain color to an amnesiac who can eat meal after meal without getting full—First Bite also shows us how we can change our palates to lead healthier, happier lives.

    • Cooking

American Wasteland

How America Throws Away Nearly Half of Its Food (and What We Can Do About It)
Author: Jonathan Bloom
Publisher: Da Capo Lifelong Books
ISBN: 0738215627
Category: Cooking
Page: 384
View: 4058
What Tom Vanderbilt did for traffic and Brian Wansink did for mindless eating, Jonathan Bloom does for food waste. The topic couldn't be timelier: As more people are going hungry while simultaneously more people are morbidly obese, American Wasteland sheds light on the history, culture, and mindset of waste while exploring the parallel eco-friendly and sustainable-food movements. As the era of unprecedented prosperity comes to an end, it's time to reexamine our culture of excess. Working at both a local grocery store and a major fast food chain and volunteering with a food recovery group, Bloom also interviews experts—from Brian Wansink to Alice Waters to Nobel Prize–winning economist Amartya Sen—and digs up not only why and how we waste, but, more importantly, what we can do to change our ways.

    • History

Milk!

A 10,000-Year Food Fracas
Author: Mark Kurlansky
Publisher: Bloomsbury Publishing USA
ISBN: 1632863847
Category: History
Page: 400
View: 9505
Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. 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.

    • Health & Fitness

Vitamania

How Vitamins Revolutionized the Way We Think About Food
Author: Catherine Price
Publisher: Penguin
ISBN: 0698192214
Category: Health & Fitness
Page: 336
View: 8354
"A hidden, many-faceted, and urgent story." --Booklist, *STARRED* Most of us know nothing about vitamins. What’s more, what we think we know is harming both our personal nutrition and our national health. By focusing on vitamins at the expense of everything else, we’ve become blind to the bigger picture: despite our belief that vitamins are an absolute good—and the more of them, the better—vitamins are actually small and surprisingly mysterious pieces of a much larger nutritional puzzle. In Vitamania, award-winning journalist Catherine Price offers a lucid and lively journey through our cherished yet misguided beliefs about vitamins, and reveals a straightforward, blessedly anxiety-free path to enjoyable eating and good health. When vitamins were discovered a mere century ago, they changed the destiny of the human species by preventing and curing many terrifying diseases. Yet it wasn’t long before vitamins spread from labs of scientists into the realm of food marketers and began to take on a life of their own. By the end of the Second World War, vitamins were available in forms never before seen in nature—vitamin gum, vitamin doughnuts, even vitamin beer—and their success showed food manufacturers that adding synthetic vitamins to otherwise nutritionally empty products could convince consumers that they were healthy. The era of “vitamania,” as one 1940s journalist called it, had begun. Though we’ve gained much from our embrace of vitamins, what we’ve lost is a crucial sense of perspective. Vitamins may be essential to our lives, but they are not the only important substances in food. By buying into a century of hype and advertising, we have accepted the false idea that particular dietary chemicals can be used as shortcuts to health—whether they be antioxidants or omega-3s or, yes, vitamins. And it’s our vitamin-inspired desire for effortless shortcuts that created today’s dietary supplement industry, a veritable Wild West of overpromising “miracle” substances that can be legally sold without any proof that they are effective or safe. For the countless individuals seeking to maximize their health and who consider vitamins to be the keys to well-being, Price’s Vitamania will be a game-changing look into the roots of America’s ongoing nutritional confusion. Her travels to vitamin manufacturers and food laboratories and military testing kitchens—along with her deep dive into the history of nutritional science— provide a witty and dynamic narrative arc that binds Vitamania together. The result is a page-turning exploration of the history, science, hype, and future of nutrition. And her ultimate message is both inspiring and straightforward: given all that we don’t know about vitamins and nutrition, the best way to decide what to eat is to stop obsessing and simply embrace this uncertainty head-on. By exposing our extraordinary psychological rela¬tionship with vitamins and challenging us to question our beliefs, Vitamania won’t just change the way we think about vitamins. It will change the way we think about food. From the Hardcover edition.

    • Health & Fitness

Lose Weight Without Dieting Or Working Out

Discover Secrets to a Slimmer, Sexier, and Healthier You
Author: JJ Smith
Publisher: Simon and Schuster
ISBN: 1476799997
Category: Health & Fitness
Page: 352
View: 7815
The author offers her DEM system for weight loss that involves detoxifying the body, eating clean and balanced foods, and incorporating movement into everyday life.

    • Medical

The Magic Feather Effect

The Science of Alternative Medicine and the Surprising Power of Belief
Author: Melanie Warner
Publisher: Simon and Schuster
ISBN: 1501121510
Category: Medical
Page: 288
View: 379
The acclaimed author of Pandora’s Lunchbox and former New York Times reporter takes an enlightening, engaging deep dive into the world of alternative medicine and the surprising science that explains why it may work. We all know someone who has had a seemingly miraculous cure from an alternative form of medicine: a friend whose chronic back pain vanished after sessions with an acupuncturist or chiropractor; a relative with digestive issues who recovered with herbal remedies; a colleague whose autoimmune disorder went into sudden inexplicable remission thanks to an energy healer or healing retreat. The tales are far too common to be complete fabrications, yet too anecdotal and outside the medical mainstream to be taken seriously scientifically. How do we explain them and the growing popularity of alternative medicine more generally? Is there a biological basis for practices like acupuncture, tai chi, chiropractic, and energy healing? Who are the faithful patients and practitioners who tell these stories and speak of such mystical-seeming concepts as qi, chakras, and meridians in the first place? In The Magic Feather Effect, author and journalist Melanie Warner attempts to answer these questions, taking us on a vivid, fascinating journey through the world of alternative medicine. Crossing continents and sides of the debate, visiting prestigious research clinics and ordinary people’s homes, she investigates the scientific underpinning for the purportedly magical results of these practices and reveals not only the medical power of beliefs and placebo effects, but also the range, limits, and uses of the surprising system of self-healing that resides inside us. Equal parts helpful, illuminating, and compelling, The Magic Feather Effect is a brilliant exploration of some of the world’s most popular health treatments, the people who seek them, the scientists who study them, and the reasons they may work.