We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States-enough calories to meet the needs of every man, woman, and child twice over-has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more-more food, more often, and in larger portions-no matter what it does to waistlines or well-being. Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view. Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics-not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and h

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During the Great Depression, with thousands on bread lines, farmers were instructed by the New Deal Agricultural Adjustment Act to produce less food in order to stabilize food prices and restore the market economy. Fruit was left to rot on trees, crops were plowed under, and millions of piglets and sows were slaughtered and discarded. Many Americans saw the government action as a senseless waste of food that left the hungry to starve, initiating public protests against food and farm policy. White approaches these events as performances where competing notions of morality and citizenship were acted out, often along lines marked by class, race, and gender. The actions range from the "Milk War" that pitted National Guardsmen against dairymen, who were dumping milk, to the meat boycott staged by Polish-American women in Michigan, and from the black sharecroppers' protest to restore agricultural jobs in Missouri to the protest theater of the Federal Theater Project. White provides a riveting account of the theatrical strategies used by consumers, farmers, agricultural laborers, and the federal government to negotiate competing rights to food and the moral contradictions of capitalist society in times of economic crisis.

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Drawing on more than a decade's experience as director of The Kartini Clinic, Julie O'Toole offers a fresh perspective on childhood eating disorders and invaluable insights for parents and professionals. Describing the foundational philosophy behind The Kartini Clinic's proven and world-renowned treatment protocol, O'Toole presents compelling evidence that childhood eating disorders have a neurological rather than a psycho-social basis, and explains what this means for treatment. She describes clearly what patients and families can expect from treatment, signs and symptoms indicating the need for hospitalization, and advice on how to recognise a relapse. The book also includes clear descriptions of The Kartini Clinic's ground-breaking Meal Plan and approach to 'capping' weight gain. Give Food a Chance is an invaluable resource that will give parents and professionals everywhere the information, encouragement, and support they need to deal with this often misunderstood disorder.

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It has become common knowledge that childhood obesity rates are increasing every year. But the rates continue to rise. And between busy work schedules and the inconvenient truth that kids simply refuse to eat vegetables and other healthy foods, how can average parents ensure their kids are getting the proper nutrition and avoiding bad eating habits? As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tear-out shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that "must have" the latest sugar bomb cereal. But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its long-term (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal of information related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein

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Are you considering going vegan, but you're not sure how to start? Are you already committed to an animal-free diet, but are unclear about how to get proper nutrients? Vegan for Life is your comprehensive, go-to guide for optimal plant-based nutrition. Registered dietitians and long-time vegans Jack Norris and Virginia Messina debunk some of the most persistent myths about vegan nutrition and provide essential information about getting enough calcium and protein, finding the best supplements, and understanding the "real deal" about soy. Covering everything from a six-step transition plan to meeting calorie and nutrient needs during pregnancy and breastfeeding, Vegan for Life is the guide for aspiring and veteran vegans alike, complete with an easy-to-use food chart, tasty substitutions, sample menus, and expansive resources.

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Velvet Kiss. Brain Hemorrhage. Maui Breeze. Not to mention The Perfect Martini. Even if you don't know your swizzles from your shooters, you'll be mixing cocktails like a pro in no time with The Everything Bartender's Book, 2nd Edition. Designed for mixologists of every skill level, this behind-the-bar handbook boasts more than 700 recipes for shots, cordials, and punches along with classic, mixed, coffee and hot, blended, and nonalcoholic drinks. You'll also learn how to: Master bartending basics Choose and use glassware, mixers, and tools Deal with unruly imbibers Cure nasty hangovers Wow 'em with bar tricks and jokes The history of the cocktail: A brief history of wine, champagne, beer and all the liquors Completely revised, updated, and reorganized for easy reference, The Everything Bartender's Book, 2nd Edition reveals the secrets that every great bartender knows. So don your bartender's apron with confidence and say, "The bar is open!

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How to Eat a Small Country shares a few key traits with Elizabeth Gilbert's Eat, Pray, Love in particular an infectiously likeable narrator and mouthwatering descriptions of European food. But Finley's memoir is less precious, more honest, and ultimately more rewarding." - Boston GlobeA professionally trained cook turned stay-at-home mom, Amy Finley decided on a whim to send in an audition tape for season three of The Next Food Network Star, and the impossible happened: she won. So why did she walk away from it all? A triumphant and endearing tale of family, food, and France, Amy's story is an inspiring read for women everywhere. While Amy was hoping to bring American families together with her simple Gourmet Next Door recipes, she ended up separating from her French husband, Greg, who didn't want to be married to a celebrity. Amy felt betrayed. She was living a dream-or was she? She was becoming famous, cooking for people out there in TV land, in thirty minutes, on a kitchen set. instead of cooking and eating with her own family at home. In a desperate effort to work things out, Amy makes the controversial decision to leave her budding television career behind and move her family to France, where she and Greg lived after they first met and fell in love. How to Eat a Small Country is Amy's personal story of her rewarding struggle to reunite through the simple, everyday act of cooking and eating together. Meals play a central role in Amy's new life, from meeting the bunny destined to become their classic Burgundian dinner of lapin à la moutarde to dealing with the aftermath of a bouillabaisse binge. And as she, Greg, and their two young children wend their way through rural France, they gradually reweave the fabric of their family. At times humorous and heart-wrenching, and always captivating and delicious, How to Eat a Small Country

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What nine-to-fiver, busy mom or stay-at-home dad isn't looking for the Big Easy? Enter the next title in the best-selling Big Book series, a guaranteed hit for anyone whose duty it is to put a nutritious meal on the table as quickly as possible. With more than 270 recipes at the ready, cooking dinner will be a pleasure, any and every night of the week. Each chapter offers a full range of choices, from soups and salads to hearty entrees and side dishes to stir-fries and grilled favorites. And a selection of simple desserts makes an already sweet deal even sweeter. For easy recipes and big taste, look no further than The Big Book of Easy Suppers.

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Here is a lip-smackin' love song to everyone's favorite cuts of meat with more than 40 easy-to-prepare recipes. This cookbook covers it all: ribs that are fall-off-the-bone tender, juicy chops, steaks (from porterhouse to skirt to filet mignon and more), and wingssweet, spicy, tangy, and everything in between! "Dr. BBQ" walks the reader through the basics of how to light a grill and what tools are most handy when dealing with meat. No grill? No problem! An indoor broiler or grill pan will get great results too. With recipes for rubs, sauces and salsas to season each beautifully charred rib, chop, steak, or wing, this irresistible cookbook will have grillmasters everywhere living in hog heaven.

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In 1931, Irma S. Rombauer, a recent widow, took her life savings and self-published a cookbook that she hoped might support her family. Little did she know that her book would go on to become America's most beloved cooking companion. Thus was born the bestselling Joy of Cooking, and with it, a culinary revolution that continues to this day. In Stand Facing the Stove, Anne Mendelson presents a richly detailed biographical portrait of the two remarkable forces behind Joy - Irma S. Rombauer and her daughter, Marion Rombauer Becker - shedding new light on the classic kitchen mainstay and on the history of American cooking. Mendelson weaves together three fascinating stories: the affectionate though often difficult relationship between Joy's original creator, Irma, and her eventual coauthor, Marion; the bitter dealings between the Rombauers and their publisher, Bobbs-Merrill (at whose hands the Rombauers likely lost millions of dollars); and the enormous cultural impact of the beloved book that Irma and Marion devoted their lives to refining, edition after edition. Featuring an accessible new recipe format and an engaging voice that inspired home cooks, Joy changed the face of American cookbooks. Stand Facing the Stove offers an intimate look at the women behind this culinary bible and provides a marvelous portrait of twentieth-century America as seen through the kitchen window.

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In this in-depth, behind-the-scenes tell-all about the lives of women chefs, journalist Charlotte Druckman walks the reader into the world behind the hot line. But this is a different perspective on the kitchen: one told through the voices of more than 100 of the best and brightest women cooking today. These are female chefs performing culinary and domestic high wire acts: juggling sharp knives, battering heat, bruising male egos, and working endless hours, often while raising small children and living from paycheck to paycheck. How they deal with pressures, the expectations, the successes and failures, makes for absorbing reading.

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From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again-and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In "Dr. BBQ's Big-Time Barbecue Road Trip," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed! It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as:-Kansas City Style Brisket and Burnt Ends-Smoked Cornish Hens Cozy Corner Style-Barbecued Mutton ala Owensboro, Kentucky-Beef Ribs in the Style of Powdrell's BBQ-And much more! Written with the robust DR. BBQ flare, "Dr. BBQ's Big-Time Barbecue Road Trip!" is part cookbook, part witty travelogue, and part guidebook adventure-but all barbecue, all the time!

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Eat right and make a lifelong difference in the health of both you and your baby! Did you know that small amounts of dark chocolate can be good for you while you're pregnant? Would you be (happily) surprised to learn that you don't have to give up your morning cup of coffee? Or disappointed that you should avoid sushi throughout your pregnancy? In What to Eat Before, During, and After Pregnancy, maternal nutrition expert Judith Brown guides you in making smart food selections to improve your chances of delivering a healthy baby. Based on the latest scientific research, Dr. Brown provides practical nutritional advice on preparing your body for pregnancy; eating right for healthy fetal development; and making the best choices when taking vitamin, mineral, and herbal supplements. Inside you will find: The latest recommendations for following a balanced diet throughout pregnancy and breast-feeding Guidelines for preventing gestational diabetes, preeclampsia, and preterm delivery Nutritional aids for dealing with common problems such as nausea, swelling, and heartburn

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Is your child a "picky" eater or a full-fledged resistant eater? Does he or she eat only 3-20 foods, refusing all others? Eat from only one food group? Gag, tantrum, or become anxious if you introduce new foods? If so, you have a resistant eater. Learn the possible causes, when you need professional help, and how to deal with the behavior at home. Learn why "Don't play with your food!" and "Clean your plate!"-along with many other old saws-are just plain wrong. And who said you have to eat dessert last? Get ready to have some stereotypes shattered!

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This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along "for a particular purpose"- to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure-and even includes a few of their favorite recipes!

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Many of us struggle with overeating and losing weight. We all know what we should be eating, but somehow we still reach for those unhealthy foods that deep down we know aren't doing us any good. In this new book, chartered psychologist Dr Jane McCartney explains how to identify and address the underlying emotional reasons for overeating so you can turn your health and your life around. In this 28-day plan, you'll discover how to separate food from emotion to break free from comfort eating and develop a healthy relationship with food. For four weeks, you'll follow a straightforward programme that lets you explore the emotional triggers behind overeating. You'll then be given the tools you need to work through these issues and discover a new approach to dealing with challenges and problems. There is also a healthy eating plan to help you stay on track. Revolutionary and empowering, this book will help you to understand yourself, take control of your eating habits and ultimately maintain a healthy weight for life.

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She's got the heat. He's got the kitchen. Together, they've got trouble cookin'.Maggie Donnely has problems no Food Network star ever had to deal with. Her coffee shop is running in the red, her EPT just turned pink, and keeping her business partners in line is making her blue in the face. A run-in with her old cooking school nemesis is the last thing she needs. Kevin Best is a blast from the past with more than Maggie's mouth-watering recipes on his mind. He knows he made one big mistake with her, but she's got no idea just how far he'll go to put her heart back on the menu. When Maggie loses her shop to a fire, and her partners to a stupid mistake, she's forced to turn to Kevin to help her win a contest that could save her bacon. Friendless, desperate-and with the proverbial bun in the oven-it's a choice that could change the rest of her life. If she can learn to love again. What's the old saying about too many cooks? Maggie's about to find out…the hard way.

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For all the times you've said, "Why did I just eat that?" Say good-bye to one of the most overlooked areas of our relationship to food - mindless eating. This groundbreaking book shines new light on why we eat along with practical, proven strategies to control our eating. Does your busy schedule translate into eating on the run or skipping meals altogether? Is your life so filled with multitasking and on-the-go consumption that eating becomes a thing to do while doing other things? Dr. Linda knows that all too often such eating becomes a source of guilt and distress. The more stressed we feel, the more food becomes a source of gratification and relief - a numbing agent. Dieting treats only symptoms. "Unless people are coached to be intentional about their eating, they will continue to eat mindlessly and be part of the 90 to 95 percent of failed dieters," writes Dr. Linda. "A new approach is needed - one that addresses the emotional, relational, and spiritual side of our relationship to food." Food is not your enemy; it is something you can once again enjoy! Dr. Linda deals with the root causes of unintentional eating and restores your joy of eating. This is your practical guide to cultivating a healthy awareness of eating that attends to your body, soul, and spirit.

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Do I need more protein Am I getting enough nutrients for the baby How do I defend my decision to stay vegan'these questions and more are on the minds of vegan moms-to-be who want to maintain their lifestyle but still nurture a healthy baby. Well, you can breathe a sigh of relief because a vegan pregnancy is not only possible, it's also healthy and completely safe. With this helpful guide, you will learn about all aspects of vegan pregnancy from conception to bringing home baby, including: Which foods to eat (and avoid!) to get optimum nutrients for you and baby How to deal with disapproval from family and friends Methods to ensure a vegan-friendly hospital birth Setting up a vegan nursery for the baby Packed with information for both moms and dads, including 150 nutritious and healthy recipes for the whole family, this book is the ultimate resource for parents who want the best for their baby-without sacrificing the vegan life!

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Fight cancer from the inside out Cancer treatments such as surgery, chemotherapy, and radiation can be as hard on the body as the disease itself, and detailed nutritional advice is usually not part of the program. Yet eating the right foods can actually help lessen the strength of some of the most powerful symptoms of cancer and the side effects of treatment, allowing the patient to better fight the disease. Now, Cancer Nutrition & Recipes For Dummies is your trusted, informative guide to fighting cancer from the inside out. Designed for cancer patients and their families, Cancer Nutrition & Recipes For Dummies focuses on foods best tolerated during-and that can ease side effects of-cancer treatment. It also offers advice for menu planning, nutritional analysis, diabetic exchanges, and much more. Serves as a guide for cancer nutrition before, during, and after treatment Gives you a wealth of easy, immediate steps to speed up the healing process through diet Offers advice on treatment as well as solutions to common side effects like dehydration, fatigue, and nausea Enables cancer patients to put their strongest foot forward when starting treatment Cancer Nutrition & Recipes For Dummies targets those dealing with cancer and the loved ones who take care of them, aiding both parties in alleviating some of the side effects of the cancer treatment through change in diet.

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