Catalog Search Results
Author
Language
English
Description
"You've seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it's hard to know what we're eating anymore. In Real Food/Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into...
Author
Pub. Date
2023.
Language
English
Formats
Description
"National Dish peels back the layers of myth, commercialization, and fetishization around the great world cuisines. In so doing, it brings us to a deep appreciation of how the country makes the food, and the food the country"--
Anya von Bremzen explores six of the world's most fascinating and iconic culinary cultures--France, Italy, Japan, Spain, Mexico, and Turkey--brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship...
Author
Language
English
Formats
Description
When John Robbins first released The Food Revolution in 1987, his insights into America's harmful eating habits gave us a powerful wake-up call. Since then, Robbins has continued to shine a spotlight on the most important issues in food politics, such as our dependence on animal products, provoking awareness and promoting change.
Robbins's arguments for a plant-based diet are compelling and backed by over twenty years of work in the field of sustainable...
Author
Pub. Date
2023.
Language
English
Description
"About a Chinese American chef who, lured to a decadent, enigmatic colony of the superrich in a near future in which food is disappearing, discovers the meaning of pleasure and the ethics of who gets to enjoy it, altering her life and, indirectly, the world"--
A smog has spread. Food crops are rapidly disappearing. A chef escapes her dying career in a dreary city to take a job at a decadent mountaintop colony seemingly free of the world's troubles....
Author
Language
English
Formats
Description
"Many of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our diets. Whether it's monoculture crops, hormone-fed beef, or high-fructose corn syrup, industrially-produced foods have troubling consequences for us and the planet. But as culinary diversity diminishes, many people are looking to a surprising place to safeguard the future: into the past. The Lost Supper explores an idea that is...
Author
Language
English
Formats
Description
Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it--the grocery store. In a culture obsessed with food--how it looks, what it tastes like, where it comes from, what is good for us--there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight--in the aisles of your local supermarket. Using...
Author
Language
English
Description
""What are my qualifications to write this book? None really. So why should you read it? Here's why: I'm a little fat. If a thin guy were to write about a love of food and eating I'd highly recommend that you do not read his book." Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet ("choking on bacon is like getting murdered by...
Author
Language
English
Formats
Description
#1 New York Times Bestseller from the author of This is Your Mind on Plants, How to Change Your Mind, The Omnivore's Dilemma, and Food Rules
Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?
Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion—most of what we’re consuming today is longer the product...
Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?
Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion—most of what we’re consuming today is longer the product...
Author
Language
English
Formats
Description
A look at the deeper meaning behind our food choices: from the prioritization of convenience over health to the ways food at work affects our happiness; from the American obsession with "having it our way" at Starbucks, Chipotle and other chains that individualize the eating experience to the fascinating dynamic between highbrow food culture--artisan this and small-batch that--and the lowbrow, such as Taco Bell's sale of 100 million Doritos Locos...
Author
Series
Language
English
Description
Hayley's serving home cooking to a country star—and solving a roadie's murder—in this tasty mystery: "Snappy pace, fun characters, and a clever plot." —Library Journal
Local food and drink writer Hayley Powell thinks she's done solving murders in scenic Bar Harbor, Maine. But when a taste of the South comes to New England, Haley's following another recipe for disaster . . .
As...
Local food and drink writer Hayley Powell thinks she's done solving murders in scenic Bar Harbor, Maine. But when a taste of the South comes to New England, Haley's following another recipe for disaster . . .
As...
Author
Language
English
Formats
Description
"We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF. In this book, Chris van Tulleken, father, scientist, doctor, and award-winning BBC broadcaster,...
Author
Language
English
Formats
Description
A biography of the entrepreneurial, activist duo behind Ben & Jerryâs Ice Cream, and their rocky road to success
Chunky Monkey. Cherry Garcia. Truffle Kerfuffle.
Legendary ice cream makers Ben & Jerry are behind some of the wackiest, tastiest flavors we know and love. It all began when two groovy guys, Ben Cohen and Jerry Greenfield, met when they were twelve years old. Ben liked art, Jerry liked science, and they both loved food
Author
Language
English
Formats
Description
"Joel Salatin is perhaps the nation's best known farmer, whose environmentally friendly, sustainable Polyface Farms has been featured in Food, Inc. and Time magazine. Now in his first book written for a faith audience, Salatin offers a deeply personal argument for earth stewardship, and calls for fellow Christians to join him in looking to the Bible for a foodscape in line with spiritual truth. Salatin urges Christians to rethink America's allegiance...
In Interlibrary Loan
Didn't find what you need? Items not owned by Salina Public Library can be requested from other Interlibrary Loan libraries to be delivered to your local library for pickup.
Didn't find it?
Can't find what you are looking for? Try our Materials Request Service. Submit Request