πŸ“’ Author : Andie Mitchell
πŸ“’ Publisher : Clarkson Potter
πŸ“’ Release Date : 2016-03-29
πŸ“’ Pages : 240
πŸ“’ ISBN : 9780770433284
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : In her inspiring New York Times bestselling memoir, It Was Me All Along, Andie Mitchell chronicled her struggles with obesity, losing weight, and finding balance. Now, in her debut cookbook, she gives readers the dishes that helped her reach her goals and maintain her new size. In 80 recipes, she shows how she eats: mostly healthy meals that are packed with flavor, like Lemon Roasted Chicken with Moroccan Couscous and Butternut Squash Salad with Kale and Pomegranate, and then the β€œsometimes” foods, the indulgences such as Peanut Butter Mousse Pie with Marshmallow Whipped Cream, because life just needs dessert. With 75 photographs and Andie’s beautiful storytelling, Eating in the Middle is the perfect cookbook for anyone looking to find freedom from cravings while still loving and enjoying every meal to the fullest.


πŸ“’ Author : Stephen Mennell
πŸ“’ Publisher : University of Illinois Press
πŸ“’ Release Date : 1996
πŸ“’ Pages : 397
πŸ“’ ISBN : 0252064909
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.


πŸ“’ Author : Andie Mitchell
πŸ“’ Publisher : Clarkson Potter
πŸ“’ Release Date : 2015-01-06
πŸ“’ Pages : 256
πŸ“’ ISBN : 9780770433260
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Biography & Autobiography

SYNOPSIS : A yet heartbreakingly honest, endearing memoir of incredible weight loss by a young food blogger who battles body image issues and overcomes food addiction to find self-acceptance. All her life, Andie Mitchell had eaten lustily and mindlessly. Food was her babysitter, her best friend, her confidant, and it provided a refuge from her fractured family. But when she stepped on the scale on her twentieth birthday and it registered a shocking 268 pounds, she knew she had to change the way she thought about food and herself; that her life was at stake. It Was Me All Along takes Andie from working class Boston to the romantic streets of Rome, from morbidly obese to half her size, from seeking comfort in anything that came cream-filled and two-to-a-pack to finding balance in exquisite (but modest) bowls of handmade pasta. This story is about much more than a woman who loves food and abhors her body. It is about someone who made changes when her situation seemed too far gone and how she discovered balance in an off-kilter world. More than anything, though, it is the story of her finding beauty in acceptance and learning to love all parts of herself.


πŸ“’ Author : Ann W. Astell
πŸ“’ Publisher : Cornell University Press
πŸ“’ Release Date : 2016-02-09
πŸ“’ Pages : 312
πŸ“’ ISBN : 9781501704543
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Religion

SYNOPSIS : "The enigmatic link between the natural and artistic beauty that is to be contemplated but not eaten, on the one hand, and the eucharistic beauty that is both seen (with the eyes of faith) and eaten, on the other, intrigues me and inspires this book. One cannot ask theo-aesthetic questions about the Eucharist without engaging fundamental questions about the relationship between beauty, art (broadly defined), and eating."β€”from Eating Beauty In a remarkable book that is at once learned, startlingly original, and highly personal, Ann W. Astell explores the ambiguity of the phrase "eating beauty." The phrase evokes the destruction of beauty, the devouring mouth of the grave, the mouth of hell. To eat beauty is to destroy it. Yet in the case of the Eucharist the person of faith who eats the Host is transformed into beauty itself, literally incorporated into Christ. In this sense, Astell explains, the Eucharist was "productive of an entire 'way' of life, a virtuous life-form, an artwork, with Christ himself as the principal artist." The Eucharist established for the people of the Middle Ages distinctive schools of sanctityβ€”Cistercian, Franciscan, Dominican, and Ignatianβ€”whose members were united by the eucharistic sacrament that they received. Reading the lives of the saints not primarily as historical documents but as iconic expressions of original artworks fashioned by the eucharistic Christ, Astell puts the "faceless" Host in a dynamic relationship with these icons. With the advent of each new spirituality, the Christian idea of beauty expanded to include, first, the marred beauty of the saint and, finally, that of the church torn by divisionβ€”an anti-aesthetic beauty embracing process, suffering, deformity, and disappearance, as well as the radiant lightness of the resurrected body. This astonishing work of intellectual and religious history is illustrated with telling artistic examples ranging from medieval manuscript illuminations to sculptures by Michelangelo and paintings by Salvador DalΓ­. Astell puts the lives of medieval saints in conversation with modern philosophers as disparate as Simone Weil and G. W. F. Hegel.


πŸ“’ Author : Evelyn Tribole
πŸ“’ Publisher : Macmillan
πŸ“’ Release Date : 2012-08-07
πŸ“’ Pages : 344
πŸ“’ ISBN : 9781250004048
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Health & Fitness

SYNOPSIS : Teaches how to reject the diet mentality, find satisfaction in eating, dissociate feelings from food, honor hunger, and feel fullness in order to achieve a new and safe relationship with food and, ultimately, body image.


πŸ“’ Author : Sally Butcher
πŸ“’ Publisher : Pavilion Books
πŸ“’ Release Date : 2013-10-10
πŸ“’ Pages : 300
πŸ“’ ISBN : 9781909815155
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Hot on the heels of Veggiestan, Sally Butcher brings us Snackistan: a fictitious land where tummies are always full, and theres a slightly naughty smile on every face. Snackistan does not, of course, exist, any more than Veggiestan does. It is, rather, a borderless confederation of the Middle Easts favourite foodstuffs. The simple fare that people actually eat on a daily basis: dishes they prepare at home, or cook to share with friends, or look forward to indulging in at the end of the week. We all like to snack increasingly, formal dining is being nudged aside in favour of meze-style spreads. And, at the same time, street food has come of age. In malls and farmers markets across the world, food on the hoof has become a stylish and popular way to feed. This book picks out the Middle Easts most exciting street foods and meze dishes, together with a range of homely and simple snack recipes elicited from family and friends. Chapters comprise Nuts and Nibbles, Fishy Things, Meat on Sticks, Meat Not on Sticks, Salady Stuff, Hot Veggie Dishes, Mostly Carbs, Puds, Something to Wash it Down With. The burst of flavours is intoxicating, as is Sally's trademark wit and attention to detail a must-buy for all Middle Eastern food enthusiasts.


πŸ“’ Author : Bethany Kehdy
πŸ“’ Publisher : Hardie Grant Publishing
πŸ“’ Release Date : 2018-09-20
πŸ“’ Pages : 256
πŸ“’ ISBN : 9781784882136
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : In The Jewelled Table, Bethany Kehdy takes classic and traditional recipes and demystifies them, in turn reinterpreting them for a modern cook, without sacrificing authenticity. Over 80 ancient and every day recipes from the Middle East are reinterpreted and made accessible for cooking in a Western kitchen without losing their integrity. Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata and make an impressive, delicious Ox cheek, shallot and rhubarb stew. From simple weeknight suppers to lazy brunches, Sunday roasts, celebratory feasts and last-minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion. Featuring menu plans, detailed instructions on how to cook the recipes, as well as charming anecdotes throughout from Bethany’s own experiences in the Middle East, all set to the backdrop of beautiful location shots, The Jewelled Table is an essential cookbook for anyone who loves the flavours of the Middle East.


πŸ“’ Author : Brian Wansink
πŸ“’ Publisher : Hay House, Inc
πŸ“’ Release Date : 2016-04-26
πŸ“’ Pages : 328
πŸ“’ ISBN : 9781781807675
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Health & Fitness

SYNOPSIS : In this paradigm-shattering book, leading behavioural economist and food psychologist Brian Wansink - dubbed the 'Sherlock Holmes of food' and the 'wizard of why' - offers a radical new philosophy for weight loss. The answer isn't to tell people what to do: it's to set up their living environments so that they will naturally lose weight. Using cutting-edge, never-before-seen research from his acclaimed Food and Brand Lab at Cornell University, Wansink reveals how innovative and inexpensive design changes - from home kitchens to restaurants, from grocery stores to schools and workplaces - can make it mindlessly easy for people to eat healthier and make it more profitable for the companies who sell the food. In Slim by Design, Wansink argues that the easiest, quickest and most natural way to reverse weight gain is to work with human nature, not against it. He demonstrates how schools can nudge kids to take an apple instead of a cookie, how restaurants can increase profits by selling half-size portions, how supermarkets can double the amount of fruits and vegetables they sell, and how anyone can cut plate refills at home by more than a third. Interweaving drawings, charts, floor plans and scorecards with new scientific studies and compelling insights that will make you view your surroundings in an entirely fresh way, this entertaining, eye-opening book offers practical solutions for changing your everyday environment to make you, your family and even your community slim by design.


πŸ“’ Author : Ken Albala
πŸ“’ Publisher : Univ of California Press
πŸ“’ Release Date : 2002-02-01
πŸ“’ Pages : 324
πŸ“’ ISBN : 0520927281
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food. Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.


πŸ“’ Author : Charlotte Biltekoff
πŸ“’ Publisher : Duke University Press
πŸ“’ Release Date : 2013-09-11
πŸ“’ Pages : 224
πŸ“’ ISBN : 9780822377276
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Health & Fitness

SYNOPSIS : Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.