"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...

What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond,...

Little Pea hates eating candy for dinner, but his parents will not let him have his spinach dessert until he cleans his plate.

This story explores the love dragons have for tacos, and the dangers of feeding them anything with spicy salsa. It gives recipes and advice for making and serving tacos at a party for dragons. And if you have plenty of tacos, nothing could possibly go wrong at your party. Right??? !

Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics...

Picky Trilobite only likes to eat noodles, but when he tries a bite of Bug's snack, he is pleasantly surprised.

A very hungry mouse eats a large lunch comprised of colorful foods.

Tips, tricks and recipes to make your feasts and fetes more French, from the New York Times bestselling author of Lunch in Paris and Picnic in Provence When Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. First in Paris, then in a tiny village in Provence, Elizabeth explored the markets, incorporating new ingredients...

In this new edition of her previous book, the author integrates the interdisciplinary research findings into a broad-based framework. It contains 62 pages of scholarly references and is a resource for those who work in the field of nutrition and dietetics, particularly those who work in weight loss, obesity treatment or the treatment of eating disorders. It also provides insight into the psychology of eating and an understanding about why we eat...

Introduces the different culinary regions of France through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.