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2) Slider
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David can eat an entire sixteen-inch pepperoni pizza in four minutes and thirty-six seconds. Not bad, but he knows he can do better. In fact, he'll have to do better. He's going to compete in the Super Piaorino Bowl pizza-eating contest, and he has to win it because he borrowed his mom's credit card and accidentally put two thousand dollars on it. So he really needs that prize money. Like yesterday.
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Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because most of what we're consuming today is not food, and how we're consuming it - in the car, in front of the TV, and increasingly alone - is not really eating. Instead of food, we're consuming "edible foodlike substances" - no longer the products of nature but of food science. Many of them come packaged with health claims that should be our first...
4) Little Pea
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Little Pea hates eating candy for dinner, but his parents will not let him have his spinach dessert until he cleans his plate.
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Dragons love tacos volume 1
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Description
Explores the love dragons have for tacos, and the dangers of feeding them anything with spicy salsa!
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Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings a welcome simplicity to our daily decisions about food. Written with clarity, concision and wit that has become bestselling author Michael Pollan's trademark, this indispensible handbook lays out a set of straightforward, memorable rules for eating wisely.
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"In the nineteenth century American meals were about subsistence, not enjoyment. Agriculture yielded stable, basic crops like soybeans, corn, and barley, and few growers considered variety or flavor. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable hunger to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater....
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"Twenty-seven-year-old Josey Cirrini is sure of three things: winter in her North Carolina hometown is her favorite season, she's a sorry excuse for a Southern belle, and sweets are best eaten in the privacy of her hidden closet. For while Josey has settled into an uneventful life in her mother's house, her one consolation is the stockpile of sugary treats and paperback romances she escapes to each night... Until she finds her closet harboring none...
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Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but Eric Scholsser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning. Schlosser's myth-shattering survey stretches from California's subdivisions, where the business was born, to the industrial corridor...
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This work presents the results of a large study of diet and death rates from cancer in adults across China and Taiwan and explains the study's significance and what it reveals about the implications of poor nutrition. While revealing that proper nutrition can have a dramatic effect on reducing and reversing these ailments as well as obesity, this text calls into question the practices of many of the current dietary programs, such as the Atkins diet,...
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New Harbinger Publications
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English
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"What would it be like to really savor your food? Instead of grabbing a quick snack on your way out the door or eating just to calm down at the end of a stressful day, isn't it about time you let yourself truly appreciate a satisfying, nourishing meal? The breakthrough approach in Eating Mindfully by Susan Albers has helped thousands of readers use mindfulness-based psychological practices to take charge of cravings so they can eat when they are...
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A gourmand's guide to the slim life shares the principles of French gastronomy, the art of enjoying all edibles in proportion, arguing that the secret of being thin and happy lies in the ability to appreciate and balance pleasures.
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What should we have for dinner? Tracing from source to table each of the food chains that sustain us--whether industrial or organic, alternative or processed--he develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet.
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Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it.
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Food and nutrition series. Preparation volume no. 9.366
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English
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English
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The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet.
Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges.