por
Pellegrini, Georgia.
Signatura topográfica preferida
641.013 PEL
Fecha de publicación
2010
Formato:
Libros
Relevancia:
0.1021
por
Wilson, Bee, author.
Signatura topográfica preferida
641.013 WIL
Fecha de publicación
2015
Resumen
"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming day. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"--
Formato:
Libros
Relevancia:
0.0548
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por
Steingarten, Jeffrey.
Signatura topográfica preferida
641.013 STE
Fecha de publicación
2002
Formato:
Libros
Relevancia:
0.0520
por
Fisher, M. F. K. (Mary Frances Kennedy), 1908-, author.
Signatura topográfica preferida
641.5092 FIS
Fecha de publicación
2017 1943
Resumen
A classic of gastronomic writing that redefined the genre, The Gastronomical Me is a memoir of travel, love and loss, but above all hunger.
Formato:
Libros
Relevancia:
0.0491
por
Wilson, Bee, author.
Signatura topográfica preferida
641.013 WIL
Fecha de publicación
2019
Resumen
"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."--
Formato:
Libros
Relevancia:
0.0471
por
Sloan, Philip, editor.
Signatura topográfica preferida
338.190286 SLO
Fecha de publicación
2015
Formato:
Libros
Relevancia:
0.0388
por
Kowalczyk, Andrzej.
Signatura topográfica preferida
641.013
Fecha de publicación
2020
Formato:
Recursos electrónicos
Relevancia:
0.0309
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