Search results
Results from the WOW.Com Content Network
Food, Inc.: How Industrial Food Is Making Us Sicker, Fatter, and Poorer — And What You Can Do About It is a 2009 companion book to the documentary film of the same name about the industrialization of food production and about the negative results to human health and to the natural environment.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [ 1 ] [ 2 ] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture .
Take Food That Holds. Classic Southern dishes like cornbread, greens, and black-eyed peas are soul-sustaining foods that provide nourishment, comfort, and strength. They’re easy to warm up on a ...
First edition (publ. Flatiron Books) How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease is a book by Michael Greger, M.D. with Gene Stone, published in 2015 that argues for the health benefits of a whole food plant-based diet. [1] The book was a New York Times Best Seller. [2]
The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information.
You are free: to share – to copy, distribute and transmit the work; to remix – to adapt the work; Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made.