Book
ix, 403 pages : illustrations ; 24 cm
  • The muddle of the modern meal
  • Food at work
  • Having it our way
  • Selling absence
  • Secular church
  • Diet evangelism
  • The democratization of wine
  • The age of stunt foods
  • Cheesepocalypse
  • The story of spaghetti
  • What to make of all this.
A provocative look at how and what Americans eat and why-a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat. Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character-work, freedom, and progress-and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great. Egan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of "perks" like free meals for employees; from the American obsession with "having it our way" to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture-artisan and organic and what exactly "natural" means-to low culture-the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine-like the nation itself-has been shaped by diverse influences from across the globe. Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.
(source: Nielsen Book Data)9780062390981 20160704
Green Library
Book
x, 211 pages ; 24 cm.
  • Good fare and welfare : perceptions of American and French food in postwar cookbooks / Caroline Nyvang
  • Transcultural food and recipes for immigration / Susanna Moodie and Cathrine Parr Traill
  • Just a happy housewife? : Michelle Obama, food activism and (African- )American womanhood / Katrine Meldgaard Kjær
  • "The worst mum in Britain" : class, gender and caring in the campaigning culinary documentary / Joanne Hollows
  • Manning the table : masculinity and weight loss in U.S. commercials / Fabio Parasecoli
  • Homosocial heterotopias and masculine escapism in TV-cooking shows / Jonathan Leer
  • "I (never) just google" : media and food practices / Karen Klitgaard Povlsen
  • Everyday mothering and the media food "soup" : comparing contested food and mothering across genres in two different social contexts / Bente Halkier
  • Food across media : popular food contents among children in Germany / Susanne Eichner
  • Children cooking media food : exploring media (food) literacy through experimental methods / Stinne Gunder Strøm Krogager
  • Epilogue : politics and the future of food and media / Kathleen LeBesco and Peter Naccarato.
Green Library
Book
xii, 147 pages : color illustrations ; 23 cm
  • 1 Front Matter-- 2 Introduction-- 3 1 Session 1: Food Literacy and the Role of Communications Relating to Food Safety, Nutrition, and Other Health Matters-- 4 2 Session 2: Food Literacy and Communications Conveying Scientific Information Concerning Food Safety, Nutrition, or Other Health Matters - Opportunities and Challenges-- 5 3 Promoting Food Literacy: Communication Tools and Strategies-- 6 4 Food Literacy: Next Steps-- 7 References-- 8 Appendix A: Workshop Agenda-- 9 Appendix B: Abbreviations and Acronyms-- 10 Appendix C: Speaker Biographical Sketches.
  • (source: Nielsen Book Data)9780309391313 20160725
In September 2015, the National Academies of Sciences, Engineering, and Medicine's Food and Nutrition Board convened a workshop in Washington, DC, to discuss how communications and marketing impact consumer knowledge, skills, and behavior around food, nutrition, and healthy eating. The workshop was divided into three sessions, each with specific goals that were developed by the planning committee: Session 1 described the current state of the science concerning the role of consumer education, health communications and marketing, commercial brand marketing, health literacy, and other forms of communication in affecting consumer knowledge, skills, and behavior with respect to food safety, nutrition, and other health matters. Session 2 explored how scientific information is communicated, including the credibility of the source and of the communicator, the clarity and usability of the information, misconceptions/misinformation, and the impact of scientific communication on policy makers and the role of policy as a macro-level channel of communication. Session 3 explored the current state of the science concerning how food literacy can be strengthened through communication tools and strategies. This report summarizes the presentations and discussions from the workshop.
(source: Nielsen Book Data)9780309391313 20160725
Green Library
Book
vii, 263 pages ; 25 cm
  • Enter meat-eaters
  • Big brains, small guts, and the politics of meat
  • The good, the bad, and the heme iron
  • The chemistry of love : umami, aromas, and fat
  • Why would Abramovich taste good?
  • Wagging the dog of demand
  • Eating symbols
  • The half-crazed, sour-visaged infidels, or Why vegetarianism failed in the past
  • Why giving up meat may be harder for some of us
  • Dog skewers, beef burgers, and other weird meats
  • The pink revolution, or How Asia is getting hooked on meat, fast
  • The future of our meat-based diets
  • Epilogue: The nutrition transition, stage 5.
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn t evolution turn us all into vegetarians in the first place? In "Meathooked, " science writer Marta Zaraska explores what she calls the meat puzzle: our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India s unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein. A book for everyone from the diehard carnivore to the committed vegan, "Meathooked" illuminates one of the most enduring features of human civilization, ultimately shedding light on why meat-eating will continue to shape our bodiesand our worldinto the foreseeable future.".
(source: Nielsen Book Data)9780465036622 20160619
SAL1&2 (on-campus shelving)
Book
x, 299 pages ; 24 cm
  • 0. Matthew C. Halteman, Terence Cuneo, Andrew Chignell, "Introduction". I. Dietary Ideals. 1. Terence Cuneo, "Conscientious Omnivorism". 2. Christina Van Dyke, "Manly Meat and Gendered Eating: Correcting Imbalance and Seeking Virtue". 3. Benjamin J. Bruxvoort Lipscomb, "'Eat Responsibly:' Agrarianism and Meat". 4. Tristram McPherson, "Why I Am a Vegan (and You Should Be One Too)". 5. Dan Hooley and Nathan Nobis, "A Moral Argument for Veganism". 6. Tyler Doggett and Andy Egan, "Non-Ideal Food Choices". 7. Matthew C. Halteman and Megan Halteman Zwart, "Philosophy as Therapy for Recovering (Unrestrained) Omnivores". II. Puzzling Questions. 8. Ted A.Warfield, "Eating Dead Animals: Meat Eating, Meat Purchasing, and Proving Too Much". 9. Mark Budolfson, "Consumer Ethics, Harm Footprints, and the Empirical Dimensions of Food Choices". 10. Andrew Chignell, "Can We Really Vote with Our Forks? Opportunism and the Threshold Chicken". 11. Adrienne M. Martin, "Factory Farming and Consumer Complicity". 12. Elizabeth Harman, "Eating Meat as a Morally Permissible Moral Mistake". 13. Anne Barnhill, "Does Locavorism Keep It Too Simple?". 14. David M. Kaplan, "What's Wrong with Artificial Ingredients?". 15. Jeff McMahan, "The Moral Problem of Predation".
  • (source: Nielsen Book Data)9780415806831 20160815
Everyone is talking about food. Chefs are celebrities. "Locavore" and "freegan" have earned spots in the dictionary. Popular books and films about food production and consumption are exposing the unintended consequences of the standard American diet. Questions about the principles and values that ought to guide decisions about dinner have become urgent for moral, ecological, and health-related reasons. In Philosophy Comes to Dinner, twelve philosophers-some leading voices, some inspiring new ones-join the conversation, and consider issues ranging from the sustainability of modern agriculture, to consumer complicity in animal exploitation, to the pros and cons of alternative diets.
(source: Nielsen Book Data)9780415806831 20160815
SAL1&2 (on-campus shelving)
Book
xxvi, 296 p. : ill. ; 23 cm
The fifteen essays collected in Dethroning the Deceitful Pork Chop utilize a wide variety of methodological perspectives to explore African American food expressions from slavery up through the present. The volume offers fresh insights into a growing field beginning to reach maturity. The contributors demonstrate that throughout time black people have used foodpractices as a means of overtly resisting white oppression--through techniques like poison, theft, deception, and magic--or more subtly as a way of asserting humanity and ingenuity, revealing both cultural continuity and improvisational finesse. Collectively, the authors complicate generalizations that conflate African American food culture with southern-derived soul food and challenge the tenacious hold that stereotypical black cooks like Aunt Jemima and the depersonalized Mammy have on the American imagination. They survey the abundant but still understudied archives of black food history and establish an ongoing research agenda that should animate American food culture scholarship for years to come.
(source: Nielsen Book Data)9781557286796 20160618
Green Library
Book
xxxii, 319 pages : illustrations ; 24 cm
  • INTRODUCTION Chapter 1: LIKES AND DISLIKES With Beetroot Chapter 2: MEMORY With Milk Chapter 3: CHILDREN"S FOOD With Birthday Cake Chapter 4: FEEDING With Lunchbox Chapter 5: BROTHERS AND SISTERS With Chocolate Chapter 6: HUNGER With Breakfast Cereal Chapter 7: DISORDER With Potato Chips Chapter 8: CHANGE With Chilis Epilogue: This is Not Advice Notes Bibliography.
  • (source: Nielsen Book Data)9780465064984 20160704
We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables--or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning 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. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem--and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.
(source: Nielsen Book Data)9780465064984 20160704
SAL1&2 (on-campus shelving)
Book
xxxii, 319 pages : illustrations ; 24 cm
  • Likes and dislikes : With beets
  • Memory : With milk
  • Children's food : With birthday cake
  • Feeding : With lunchbox
  • Brothers and sisters : With Chocolate
  • Hunger : With breakfast cereal
  • Disorder : With potato chips
  • Change : with chili
  • Epilogue: This is not advice.
"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or 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. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"-- Provided by publisher.
Law Library (Crown)
Book
1 online resource (ii, 2 unnumbered, 30 pages) : color illustrations.
Book
1 online resource (6 unnumbered pages, 22 pages) : color illustrations.
Book
1 online resource (134 pages) : illustrations
  • 1 Front Matter-- 2 1 Introduction-- 3 2 Interaction Between the Brain and the Digestive System-- 4 3 Assessing the Science Behind Methodologies Being Used to Characterize Food as Addictive-- 5 4 Future Directions: Is the Addiction Model for Drugs and Alcohol Appropriate for Food?-- 6 5 Integrating the Evidence-- 7 References-- 8 Appendix A: Abbreviations and Acronyms-- 9 Appendix B: Workshop Agenda-- 10 Appendix C: Speaker Biographical Sketches.
  • (source: Nielsen Book Data)9780309366830 20160802
On July 9-10, 2014, the Institute of Medicine's Food Forum hosted a public workshop to explore emerging and rapidly developing research on relationships among the brain, the digestive system, and eating behavior. Drawing on expertise from the fields of nutrition and food science, animal and human physiology and behavior, and psychology and psychiatry as well as related fields, the purpose of the workshop was to (1) review current knowledge on the relationship between the brain and eating behavior, explore the interaction between the brain and the digestive system, and consider what is known about the brain's role in eating patterns and consumer choice; (2) evaluate current methods used to determine the impact of food on brain activity and eating behavior; and (3) identify gaps in knowledge and articulate a theoretical framework for future research. Relationships among the Brain, the Digestive System, and Eating Behavior summarizes the presentations and discussion of the workshop.
(source: Nielsen Book Data)9780309366830 20160802
Book
139 pages : illustrations (black and white) ; 23 cm
SAL3 (off-campus storage)
Book
1 online resource ([6], 39 pages) : color illustrations.
Book
1 online resource (179 pages)
  • Alimentación y sociedad
  • Dietas : ¿imposiciones sociales sobre la naturaleza humana?
  • Comidas de hoy, comidas de ayer : diferencias y similitudes de una comida familiar : una aproximación cualitativa
  • Comidas de aquí, comidas de allí : hábitos alimentarios en migración : una entrevista
  • ¿Alimentos globales particularizados o alimentos particulares globalizados?
Book
xi, 193 pages : illustrations, maps ; 25 cm
  • Introduction : cultures of milk
  • A brief social history of milk consumption in the United States
  • A history of milk in India
  • Diversity in dairy : cows, buffalo, and nonmammalian milks
  • Milk as a children's food : growth and the meanings of milk for children
  • Conclusion : milk, biology, and culture in India and the United States.
Milk is the only food mammals produce naturally to feed their offspring. The human species is the only one that takes milk from other animals and consumes it beyond weaning age. Cultures of Milk" contrasts the practices of the world's two leading milk producers, India and the United States. In both countries, milk is considered to have special qualities. Drawing on ethnographic and scientific studies, popular media, and government reports, Andrea Wiley reveals that the cultural significance of milk goes well beyond its nutritive value. Shifting socioeconomic and political factors influence how people perceive the importance of milk and how much they consume. In India, where milk is out of reach for many, consumption is rising rapidly among the urban middle class. But milk drinking is declining in America, despite the strength of the dairy industry. Milk is bound up in discussions of food scarcity in India and food abundance in the United States. Promotion of milk as a means to enhance child growth boosted consumption in twentieth-century America and is currently doing the same in India, where average height is low. Wiley considers how variation among populations in the ability to digest lactose and ideas about how milk affects digestion influence the type of milk and milk products consumed. In India, most milk comes from buffalo, but cows have sacred status for Hindus. In the United States, cow's milk has long been a privileged food, but is now facing competition from plant-based milk.
(source: Nielsen Book Data)9780674729056 20160616
Green Library
Book
vii, 282 pages : illustrations ; 24 cm
  • Preface Introduction Part 1: Food Meanings and Representations Chapter 1: Gagging on the Other: Television's Gross Food Challenge Chapter 2: From Bento to Blog: The Digital Culture of an Everyday Japanese Meal Chapter 3: Museums, Consumption and the Everyday: Encountering the Colonial "Other" through Food Chapter 4: From Smack to Cuisine: The Spatialization of Taiwanese Foods Chapter 5: Drinking Local: Sustainable Brewing, Alternative Food Networks, and the Politics of Valuation Part 2: Food Practice Case Studies Chapter 6: Both Luxurious and Ordinary: Everyday Consumption and the Marketing of Indonesian Food Products in America Chapter 7: Cultivating Localization through Commodity De-Fetishism: Contours of Authenticity and the Pursuit of Transparency in the Local Organic Agrarian Food Market Chapter 8: Embodied Connections: A New Wave of Urban Agriculture Chapter 9: The Dilemma of Dinner: The Practice of Home Cooking in Everyday Life Part 3: Food Consumption Practices and The Body Chapter 10: The Phenomenology of Food Consumption: A Developmental View Chapter 11: Healthy Eating on a Budget: Negotiating Tensions Between Two Discourses Chapter 12: Fat Eats: A Phenomenology of Decadence, Food, and Health Index About the Contributors.
  • (source: Nielsen Book Data)9780739173107 20160613
Food and Everyday Life provides a qualitative, interpretive, and interdisciplinary examination of food and food practices and their meanings in the modern world. Edited by Thomas M. Conroy, the book offers a number of complementary approaches and topics around the parameters of the "ordinary, everyday" perspective on food. These studies highlight aspects of food production, distribution, and consumption, as well as the discourse on food. Chapters discuss examples ranging from the cultural meanings of food as represented on television, to the practices of food budgeting, to the cultural politics of such practices as sustainable brewing and developing new forms of urban agriculture. A number of the studies focus on the relationships between food, eating practices, and the body. Each chapter examines a particular (and in many instances, highly unique) food practice, and each includes some key details of that practice. Taken together, the chapters show us how the everyday practices of food are both familiar and, yet at the same time, ripe for further discovery.
(source: Nielsen Book Data)9780739173107 20160613
Green Library
Book
1 online resource.
  • Introduction ix Facts and theories 1 1. What is healthy eating? 3 2. How do we learn to like the food we like? 22 3. What does food mean to us and what role does it play in our lives? 37 4. Why are eating habits so hard to change? 52 5. Overweight and obesity: prevalence, consequences, and causes 67 6. Overweight and obesity: prevention and treatments 85 7. Eating disorders: prevalence, consequences, and causes 96 8. Eating disorders: prevention and treatments 116 Tips and reality 133 9. I don t have time to cook 135 10. My child won t eat a healthy diet 161 11. My child watches too much TV : tips for being more active 174 12. My child eats too much 187 13. My child won t eat enough 196 14. My child thinks they are fat 206 15. Take home points 216 Recommended reading 218 References 220 Index 225.
  • (source: Nielsen Book Data)9781118741894 20160711
The Good Parenting Food Guide offers straightforward advice for how to encourage children to develop a healthy, unproblematic approach to eating. * Explores key aspects of children s eating behavior, including how children learn to like food, the role of food in their life and how habits are formed and can be changed * Discusses common problems with children s diets, including picky eating, under-eating, overeating, obesity, eating disorders and how to deal with a child who is critical of how they look * Turns current research and data into practical tips * Filled with practical solutions, take home points, drawings, and photos * Mumsnet Blue Badge Award Winner.
(source: Nielsen Book Data)9781118741894 20160711
Book
1 online resource (1 volume) : illustrations
  • Introduction ix Facts and theories 1 1. What is healthy eating? 3 2. How do we learn to like the food we like? 22 3. What does food mean to us and what role does it play in our lives? 37 4. Why are eating habits so hard to change? 52 5. Overweight and obesity: prevalence, consequences, and causes 67 6. Overweight and obesity: prevention and treatments 85 7. Eating disorders: prevalence, consequences, and causes 96 8. Eating disorders: prevention and treatments 116 Tips and reality 133 9. I don t have time to cook 135 10. My child won t eat a healthy diet 161 11. My child watches too much TV : tips for being more active 174 12. My child eats too much 187 13. My child won t eat enough 196 14. My child thinks they are fat 206 15. Take home points 216 Recommended reading 218 References 220 Index 225.
  • (source: Nielsen Book Data)9781118741894 20160711
The Good Parenting Food Guide offers straightforward advice for how to encourage children to develop a healthy, unproblematic approach to eating. * Explores key aspects of children s eating behavior, including how children learn to like food, the role of food in their life and how habits are formed and can be changed * Discusses common problems with children s diets, including picky eating, under-eating, overeating, obesity, eating disorders and how to deal with a child who is critical of how they look * Turns current research and data into practical tips * Filled with practical solutions, take home points, drawings, and photos * Mumsnet Blue Badge Award Winner.
(source: Nielsen Book Data)9781118741894 20160711
Book
1 online resource (1 poster) : color
Book
1 online resource ([vi], 32 pages) : color illustrations.

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