by
Senior, Nicole.
Call Number
394.12 SEN
Publication Date
2012
Format:
Books
Relevance:
2.5000
by
Hutchison, Robert, 1871-
Call Number
ARC 613.2 HUT
Publication Date
1956
Format:
Books
Relevance:
2.5000
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by
Mintz, Sidney Wilfred, 1922-, author.
Call Number
394.1 MIN
Publication Date
1996
Summary
Seven essays on the history of food in culture from American anthropologist.
Format:
Books
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1.9655
by
Spector, T. D. (Timothy David), author.
Call Number
613.23 SPE
Publication Date
2022
Summary
From the bestselling author of Spoon-Fed and The Diet Myth, a comprehensive guide to the new science of nutrition, drawing on Tim Spector's cutting-edge research. Food is our greatest ally for good health, but the question of what to eat has never seemed so complicated. In his new book, Tim Spector creates a unique, thorough, evidence-based guide to the real science of eating. Moving away from misleading notions of calories or nutritional breakdowns, Food for Life empowers us to make our own food choices based on a deeper understanding of the true benefits and harms that come from our daily transactions with the foods around us. Combining cutting-edge research with a personal insights, and taking a wide angle lens on everything from environmental impact and food fraud to allergies and deceptive labelling, Spector takes a deep dive into each food type. Food for Life also includes easy-to-implement action points and useful tables as practical tools in our everyday food decisions, presented in a novel and comprehensive format. Ultimately, this book encourages us to fall in love again with food and celebrate its many wondrous properties, which science is still only just beginning to understand.
Format:
Books
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1.7678
by
Pollan, Michael.
Call Number
613.2 POL
Publication Date
2010 2009
Format:
Books
Relevance:
1.4434
by
Wilson, Bee, author.
Call Number
641.013 WIL
Publication Date
2019
Summary
"In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, "The way we eat now" explains how this food revolution has transformed our bodies, our social lives, and the world we live in."--
Format:
Books
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1.2500
by
Drummond, J. C. (Jack Cecil) Sir, 1891-1952
Call Number
613.20942 DRU
Publication Date
1991
Format:
Books
Relevance:
1.2500
by
Barker, Lewis M., 1942-
Call Number
641.019 PSY
Publication Date
1982
Format:
Books
Relevance:
1.2500
by
Brown, Harriet, 1958-
Call Number
613.2 FEE
Publication Date
2009
Format:
Books
Relevance:
1.1180
by
Erlich, Rita.
Call Number
641.563 ERL
Publication Date
2001
Format:
Books
Relevance:
1.1180
by
Williams, Xandria.
Call Number
ARC 613.2019 WIL
Publication Date
1990
Format:
Books
Relevance:
0.9449
by
Dahl, Sophie, 1977-
Call Number
ARC 641.5 DAH
Publication Date
2009
Summary
Sophie Dahl, one of the most glorious women on the planet, shares delicious secrets from her slinky kitchen, funny stories and favourite recipes in a beautifully illustrated hardback. With delectable recipes for each season, this luscious abundant take on food will delight women everywhere. In this beautifully colour illustrated cookbook, Sophie shares 100 of her favourite recipes that show that healthy can be delicious and indulgent. She reveals compassionate common sense about food, and serves up a lashing of healthy recipes that celebrate the joy of eating so you'll never want to diet again.
Format:
Books
Relevance:
0.8839
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