by
University of Nevada, Las Vegas. International Gaming Institute.
Call Number
795 GAM
Publication Date
2024 2023 2022 2021 2020
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Other
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0.0516
by
Milburn, Josh, author.
Call Number
363.85 MIL
Publication Date
2023
Summary
In Food, Justice, and Animals: Feeding the World Respectfully, Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks exacerbating food injustices, and risks negative outcomes for animals.
Format:
Books
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0.1091
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by
Hill, Simon, author.
Call Number
613.2622 HIL
Publication Date
2021
Summary
All the facts and advice for anyone curious about feeling and doing better through a plant-focused diet. What if there was a way of eating that may help us live healthier for longer and protect the future of our planet, too? The good news is that evidence now shows a plant-based diet may offer us exactly that ? and straight-talking nutritionist Simon Hill has done the hard work translating the science into actionable advice for everyday life. Before transitioning to a plant-based diet Simon held many of the common misconceptions. But instead he experienced incredible improvements in his energy levels, digestion, mental clarity and post-workout recovery after making the shift. He?d finally understood the power of food and was determined to find out ? and share ? the agenda-free truth about the optimum diet for human health. By undertaking a master?s degree in nutrition, poring over the latest scientific papers and books, and producing hundreds of hours of his internationally successful Plant Proof podcast, Simon has pursued the answers to all the questions he had about fuelling our bodies with more plants. Now, in his first book, he brings it all together into one inspiring and practical guide.
Format:
Regular print
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1.5331
by
Anderson, Tim, (Chef), author.
Call Number
641.56362 AND
Publication Date
2020
Summary
Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan so there are no sad substitutions and no shortcomings of flavor.
Format:
Books
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52745.0508
by
Nosrat, Samin, editor.
Call Number
641.3 BES
Publication Date
2019
Summary
"Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamouring for seconds.
Format:
Books
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0.0460
by
Evans, Matthew, 1966-, author.
Call Number
338.176 EVA
Publication Date
2019
Summary
How can 160,000 deaths in one day constitute a 'medium-sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now farmer and restaurateur Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores.
Format:
Regular print
Relevance:
0.0460
Call Number
641.5636 MOD
Publication Date
2019
Summary
All the benefits of a plant-based diet, without the stress. Enjoy nutritious, flexible meals with vegan, vegetarian and meat-eater variations, all in one place. With a foreword by flexitarian pioneer, Tobie Puttock, this beautiful recipe book features more than 100 flexible recipes, each with the option to add meat or a vegan variation. It's perfect for tricky dinner parties or flexible family dinners catering to a range of dietary requirements, all in one place. With expert advice from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you can make the switch to flexitarianism while maintaining a balanced diet. Even the slightest reduction in your meat and dairy intake will have a positive effect on your health, the environment and your bank balance, so now is the perfect time to adopt this easy, semi-vegetarian lifestyle and a varied, nutrient-packed diet. Bring plants front and centre, and start creating delicious - and flexible - meals with Modern Australian Flexitarian.
Format:
Regular print
Relevance:
0.6973
by
Backer, Charlotte de, editor.
Call Number
613.262 TO
Publication Date
2019
Summary
"Becoming a vegetarian involves more than just changing the food you eat. It can change your outlook, influence how others view you, and shape your social connections and interactions. This book draws on stories across the globe to consider how our food choices can have complex social consequences. Contributors' stories highlight that regardless of the food on our plate, we can still enjoy eating together"--
Format:
Books
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0.0539
by
Regan, Iliana, 1979-, author.
Call Number
926.4 REG
Publication Date
2019
Format:
Books
Relevance:
0.0743
by
Natural Gourmet Institute (New York, N.Y.)
Call Number
641.5636 NAT
Publication Date
2019
Summary
In its forty-year history, Natural Gourmet Institute (NGI) has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, NGI reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.
Format:
Books
Relevance:
34156.8555
by
Reese, Jacy, 1992-, author.
Call Number
179.3 REE
Publication Date
2018
Summary
"Michael Pollan's The Omnivore's Dilemma and Jonathan Safran Foer's Eating Animals brought widespread attention to the disturbing realities of factory farming. The End of Animal Farming pushes this conversation forward by outlining a strategic roadmap to a humane, ethical, and efficient food system in which slaughterhouses are obsolete--where the tastes of even the most die-hard meat eater are satisfied by innovative food technologies like cultured meats and plant-based protein. Social scientist and animal advocate Jacy Reese analyzes the social forces leading us toward the downfall of animal agriculture, the technology making this change possible for the meat-hungry public, and the activism driving consumer demand for plant-based and cultured foods. Reese contextualizes the issue of factory farming--the inhumane system of industrial farming that 95 percent of farmed animals endure--as part of humanity's expanding moral circle. Humanity increasingly treats nonhuman animals, from household pets to orca whales, with respect and kindness, and Reese argues that farmed animals are the next step. Reese applies an analytical lens of "effective altruism," the burgeoning philosophy of using evidence-based research to maximize one's positive impact in the world, in order to better understand which strategies can help expand the moral circle now and in the future. The End of Animal Farming is not a scolding treatise or a prescription for an ascetic diet. Reese invites readers--vegan and non-vegan--to consider one of the most important and transformational social movements of the coming decades."--Publisher's description.
Format:
Regular print
Relevance:
0.0539
by
Taylor, Lucy Gwendoline, author.
Call Number
641.5636 TAY
Publication Date
2018
Summary
Going, being and staying vegan has never been so simple with this comprehensive cookbook of over 160 healthy, delicious and entirely plant-based recipes. Modern Australian Vegan is the perfect companion in your journey toward a plant-based diet. With expert guidance from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you'll be able to adopt a vegan diet in the healthiest way possible. Featuring tips on how to get started, evidence-based nutritional advice, easy substitutions, a sample weekly menu and over 160 recipes that don't compromise on flavour, you'll be surprised how easy it is to become and stay vegan.
Format:
Books
Relevance:
38035.9609
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