The Food Explorer:The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats Dutton Daniel Stone
The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eatsby Daniel Stone´´´´´´´ Conversation Starters: dailyBooks
The true adventures of David Fairchild, a late 19th-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes - and thousands more - to the American plate In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild´s finds weren´t just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America´s capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created. 1. Language: English. Narrator: Daniel Stone. Audio sample: http://samples.audible.de/bk/peng/003387/bk_peng_003387_sample.mp3. Digital audiobook in aax.
Montenegro Travel Guide: Discover, Experience, and Explore Montenegro´s Beaches, Beauty, Cities, Culture, Food, People, & More to the Fullest From A to Z:
Benin was an important kingdom in West Africa in the 15th and 16th centuries. Find out about Benin´s magnificent capital city, the objects that Benin traded with Europe and their intricate bronze plaques and statues. Read about food and farming, armies and weapons, the life of a craftsman and how to make a leopard statue! Packed with fascinating information, the Explore! series inspires children´s curiosity to find out more about the past. A great tool for readers age 8+ or teachers looking for books to support the new curriculum.
b>Number One Amazon Best-Selling Author The food industry pulls a lot of shady tactics in order to get their processed nonsense into your organic foods. This report will help you decode the tactics of big business in the grocery store! From the back of the book: Another inspiring, life-altering book by best-selling author Alexandra Kastor. Are you fed up with the lies? Are you being fooled at the store? Why doesn´t your diet work? Did you know salt can benefit your health? Did you know you don´t have to count calories? Are you hooked on processed food? Do you really know what´s in your food? All of these questions and more are addressed in full detail within Salt Sugar Fat. Get the rarely spoken of secrets to living healthy not only today but every day of your life! You will be amazed as to what you find out! Table of Contents The American Way We Are Hooked on Cheap Instead of Good-to-Eat What Consumers Don´t Know Avoiding Garbage at the Grocery Store Science of Selling: We´ve Been Fooled Avoiding The Lies What Makes Me Fat But Not You? (& Vice Versa) Calorie Counting and Regulating Fat...Not What You Think Carbohydrates, Your Worst Enemy Your Trusted Friends Why Diets Don´t Succeed Elusive Benefits Time to Think Outside of the Box Forgotten Food Teach Your Children Well Following Through We Believe Our Eyes and Ears Instead of Our Bodies Reengineering Your Mindset Success in the grocery store is a step away! You KNOW you have no idea what´s on that ingredients label! You´re TIRED of being filled with the lies of big business! You´re DONE with consuming dangerous, processed foods! ... 1. Language: English. Narrator: Jenifer Krist. Audio sample: http://samples.audible.de/bk/acx0/033651/bk_acx0_033651_sample.mp3. Digital audiobook in aax.
consuming and producing food. Food designer Chloé Rutzerveld questions and explores new food production technologies and translates multidisciplinary research into future food scenarios. This book explains her thoughts, process and work, which is often described as provocative, cheeky and playful - inspiring and involving consumers in the discussion about potential food futures. Follow the conceptualization of completely edible, ´mini vegetable gardens´ with crispy plants and mushrooms, that become a full meal after being printed by a 3D printer. Engage in a quest for a new eating system in which we digest 100% of the nutrients we take in (instead of the current 75%) by breeding bacteria that are harvested into capsules (that also look, taste ánd smell good). Or get cooking yourself with the recipe for a healthy, typically Dutch ´stroopwafel´ a recipe derived from her project STROOOP! in which she dives into the natural sweetness of root vegetables. Start exploring, cooking and fantasizing about what we are going to eat in the future.
Even if we think we know a lot about good and healthy food¿even if we buy organic, believe in slow food, and read Eater¿we probably don´t know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience¿but, she says, it won´t be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe¿a cautious technology optimist¿technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world.
How Food Works is your own friendly nutritionist, on hand to debunk common food myths and give you the answers to those pressing questions with easy-to-swallow information. Today´s media is full of new discoveries about food - red wine is good for your heart, caffeine will raise your blood pressure - but is there a biological basis to these claims? How Food Works reveals the facts behind your food, evaluates the benefits of superfoods and antioxidants, and explores behind-the-scenes of modern food production. Delve into the science behind diets including gluten-free and veganism, as well as the benefits of different diets from around the world. Understand what actually makes food organic, how important sell-by dates really are, and how much salt you should actually be eating. Get the answers to dozens more niggling food questions in How Food Works.