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Books: CookBooks: Food Science
Chew On This: Everything You Don't Want to Know About Fast Foodby Eric Schlosser and Charles Wilson List Price: $16.00 Available from Amazon $10.40 On 7-22-2006 
See Item's Page From School Library Journal Grade 7 Up An important addition to most libraries. Useful for health classes and nutrition units, it will also be an eye-opener for general readers who regularly indulge at the Golden Arches. An adaptation of Schlosser's Fast Food Nation (Houghton, 2001), Chew on This covers the history of the fast-food industry and delves into the agribusiness and animal husbandry methods that support it. From the 37-day life of the pre-McNugget chicken to the appallingly inhumane conditions of slaughterhouses and meatpacking plants, the author lays out the gruesome details behind the tasty burgers and sandwiches. Equally disturbing is his revelation of the way that the fast-food giants have studied childhood behavior and geared their commercials and free toy inclusions to hook the youngest consumers. The text is written in a lively, lay-out-the-facts manner. Occasional photographs add bits of visual interest, but the emphasis here is on the truth about soda pop and obesity, fries and lies. Schlosser is a crusader writing with an obviously strong purpose. While at times veering toward the inflammatory edge, he backs up and documents all of his points, ensuring that his insights will incite. Those seeking a book to balance this one should consider Tracy Brown Collins's Fast Food (Gale, 2004), a collection of 10 essays representing varied opinions about different aspects of this industry. Joyce Adams Burner, Hillcrest Library, Prairie Village, KS Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. From Booklist *Starred Review* Gr. 6-9. Including passages from Schlosser's best-selling adult book Fast Food Nation (2001) and other writings, the authors dish up a somewhat-less-stomach-churning look at the fast-food industry's growth, practices, and effects on public health. Folding in original interviews, recent statistics, and published research, along with such spicy taglines as "The Golden Arches are now more widely recognized than the Christian cross," they trace the hamburger's early years and the evolution of the McDonald's Corporation's revolutionary Speedee Service System. They follow with vivid tours through feedlots, abattoirs, and a chicken-processing plant to explore how fast food has achieved spectacular international success, particularly among an increasingly obese youth market, then round off with glimpses of Alice Waters' Edible Schoolyard initiative and other alternatives less likely to lead to gastric bypass surgery. Readers may not lose their appetites for McFood from this compelling study, but they will definitely come away less eager to get a McJob and more aware of the diet's attendant McMedical problems. Extensive endnotes, occasional photos. John Peters Copyright © American Library Association. All rights reserved |
Blood Type O Food, Beverage and Supplemental Lists (Food, Beverage and Supplement)by Peter J. D'Adamo and Catherine Whitney Available from Amazon $5.99 On 7-22-2006 
See Item's Page Book Description Different blood types mean different body chemistry. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You'll never have to be without Dr. D'Adamo's reassuring guidance again. Inside you will find complete listings of what's right for Type O in the following categories: * meats, poultry, and seafood * oils and fats * dairy and eggs * nuts, seeds, beans, and legumes * breads, grains, and pastas * fruits, vegetables, and juices * spices and condiments * herbal teas and other beverages * special supplements * drug interactions * resources and support Refer to this book while shopping, dining, or cooking-and soon, you will be on your way to developing a prescription plan that's right for your type. |
The Complete Idiot's Guide to Glycemic Index Weight Lossby Lucy Beale and R.D., C.D.E., Joan Clark List Price: $18.95 Available from Amazon $12.32 On 7-22-2006
See Item's Page Book Description The skinny on the glycemic index. research has proven that the best way to lose weight is to watch the glycemic load, which is measured by the glycemic index rating of each food. The Complete Idiot’s Guide to Glycemic Index Weight Loss provides readers a solid foundation for understanding how and why a glycemic index diet works and controlling counts, along with activity and stress levels. Also includes recipes and a glycemic index. • The perfect solution for anyone at risk for Type II diabetes or anyone ready for a change from the low-carb diet • 64% of adults over the age of 20 in the US are overweight or obese • Offers information on supplements, basic easy recipes, food lists, and sample meal plans • A full appendix with glycemic index counts and loads for all sorts of foods
Joan Clark is a clinical dietician and certified diabetes educator with the University of Utah Hospital Diabetes Center.
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The Hundred-Year Lie: How Food and Medicine Are Destroying Your Healthby Randall Fitzgerald List Price: $24.95 Available from Amazon $15.72 On 7-22-2006
See Item's Page From Publishers Weekly This provocative and frightening look at the synthetic chemicals used by the processed foods, pharmaceutical and chemical industries delivers an excellent, up-to-date summary of "what is really in our food, water, vitamins, prescription drugs, childhood vaccines, cosmetics, and in our homes." Former Wall Street journal investigative journalist Fitzgerald (Mugged by the State) takes aim at the belief that "lab-created synthetics are as benign as—and more effective than—naturally occurring foods and medicines." The "hundred-year lie" dates from 1906, the year Congress enacted the Pure Food and Drug Act. Utilizing a range of articles from science journals and government reports, along with interviews with scientists and environmentalists, Fitzgerald looks at synthetic chemicals—from artificial sweeteners to antidepressants—that are diminishing our health. Throughout, Fitzgerald explodes various myths such as that one right dose of a particular drug works for everyone and that all food additives have been tested for safety. Still, Fitzgerald's faith in Eastern and other natural healing processes will not convince everyone. The author concludes with practical steps for "choosing a diet of pure foods and a lifestyle free of synthetics." (June) Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. Book Description Combining the impact of the classic bestseller Silent Spring with Fast Food Nation, The Hundred-Year Lie presents a devastating exposé of how chemicals in everyday products are ruining our health. Over the past one hundred years, we have been guinea pigs in a vast chemistry experiment that uses our bodies, our health, and our good will to test the proposition that modern science can improve upon nature. In The Hundred-Year Lie, investigative journalist RandallFitzgerald shatters dozens of myths being perpetuated by the chemical, pharmaceutical and processed food industries. Find out why you would never be FDA-approved—and why humans are becoming one of the most polluted species on the planet: |
The Fat Flush Foods : The World's Best Foods, Seasonings, and Supplements to Flush the Fat From Every Bodyby Ann Louise Gittleman List Price: $10.95 Available from Amazon $8.43 On 7-22-2006 
See Item's Page Book Description The Fat Flush Foods: The World's Best Foods, Seasonings, and Supplements to Flush the Fat From Every Body Everything you need to know about the top fifty Fat Flushing foods The New York Times bestselling The Fat Flush Plan is helping millions lose weight, cleanse their bodies, and lead healthier lives by eating foods that flush away fat while building vitality and strength. Now The Fat Flush Foods highlights the "super" foods, herbs, spices, and supplements that help you speed up fat loss and reap maximum health benefits. The Fat Flush Foods features: The Top 50 Super Foods that burn fat, boost your metabolism, and detoxify your body while controlling cholesterol and blood sugar levels The best thermogenic culinary herbs and spices-including ginger, cayenne, mustards, anise, fennel, and cinnamon The latest research on the antiviral, antibacterial, and antifungal properties of these foods Tips that make fat flushing easy, economical, and delicious Back Cover Copy Everything you need to know about the top fifty Fat Flushing foods The New York Times bestselling The Fat Flush Plan is helping millions lose weight, cleanse their bodies, and lead healthier lives by eating foods that flush away fat while building vitality and strength. Now The Fat Flush Foods highlights the "super" foods, herbs, spices, and supplements that help you speed up fat loss and reap maximum health benefits. The Fat Flush Foods features:
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The Way We Eat: Why Our Food Choices Matterby Peter Singer and Jim Mason List Price: $25.95 Available from Amazon $16.35 On 7-22-2006 
See Item's Page From Publishers Weekly Ethicist Singer and co-author Mason (Animal Factories) document corporate deception, widespread waste and desensitization to inhumane practices in this consideration of ethical eating. The authors examine three families' grocery-buying habits and the motivations behind those choices. One woman says she's "absorbed in my life and my familyand I don't think very much about the welfare of the meat I'm eating," while a wealthier husband and wife mull the virtues of "triple certified" coffee, buying local and avoiding chocolate harvested by child slave labor, though "no one seems to be pondering that as they eat." In investigating food production conditions, the authors' first-hand experiences alternate between horror and comedy, from slaughterhouses to artificial turkey-insemination ("the hardest, fastest, dirtiest, most disgusting, worst-paid work"). This sometimes-graphic exposé is not myopic: profitability and animal welfare are given equal consideration, though the reader finishes the book agreeing with the authors' conclusion that "America's food industry seeks to keep Americans in the dark about the ethical components of their food choices." A no-holds-barred treatise on ethical consumption, this is an important read for those concerned with the long, frightening trip between farm and plate. Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. From Booklist Less concerned with what people choose to eat per se, Singer and Mason make a case for how people's everyday food choices affect others' lives. They describe in vivid detail how applying industrial processing principles to animal husbandry has led to cheap foods whose cost savings occur at the expense of animals raised for profit and for product. Using Wal-Mart as an example, they lay out how huge retailers wield enormous power over prices and compel those far up the chain of food production and distribution to make unhelpful decisions. They hold up for admiration a Kansas family that has turned vegan so as not to participate in this particular destructive cycle of animal and human exploitation. They also thoughtfully and critically examine the ethical pros and cons of eating meat in any form. Urban dwellers far removed from the source of the foods they eat will find Singer and Mason's descriptions of food production more disturbing and violent than the quiet, attractive, plastic-wrapped displays in the local supermarket's pristine meat case. Mark Knoblauch Copyright © American Library Association. All rights reserved |
On Food and Cooking: The Science and Lore of the Kitchenby Harold McGee List Price: $40.00 Available from Amazon $25.20 On 7-22-2006
See Item's Page Product Review A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar. --This text refers to an out of print or unavailable edition of this title. From Publishers Weekly Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience Reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science—and produced a fascinating, charming text. Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. |
Stiff: The Curious Lives of Human Cadaversby Mary Roach List Price: $13.95 Available from Amazon $10.74 On 7-22-2006
See Item's Page From Publishers Weekly "Uproariously funny" doesn't seem a likely description for a book on cadavers. However, Roach, a Salon and Reader's Digest columnist, has done the nearly impossible and written a book as informative and respectful as it is irreverent and witty. From her opening lines ("The way I see it, being dead is not terribly far off from being on a cruise ship. Most of your time is spent lying on your back"), it is clear that she's taking a unique approach to issues surrounding death. Roach delves into the many productive uses to which cadavers have been put, from medical experimentation to applications in transportation safety research (in a chapter archly called "Dead Man Driving") to work by forensic scientists quantifying rates of decay under a wide array of bizarre circumstances. There are also chapters on cannibalism, including an aside on dumplings allegedly filled with human remains from a Chinese crematorium, methods of disposal (burial, cremation, composting) and "beating-heart" cadavers used in organ transplants. Roach has a fabulous eye and a wonderful voice as she describes such macabre situations as a plastic surgery seminar with doctors practicing face-lifts on decapitated human heads and her trip to china in search of the cannibalistic dumpling makers. Even Roach's digressions and footnotes are captivating, helping to make the book impossible to put down. Copyright 2003 Reed business Information, Inc. --This text refers to the Hardcover edition. From School Library Journal Adult/High School-Those curious or brave enough to find out what really happens to a body that is donated to the scientific community can do so with this book. Dissection in medical anatomy classes is about the least bizarre of the purposes that science has devised. Mostly dealing with such contemporary uses such as stand-ins for crash-test dummies, Roach also pulls together considerable historical and background information. Bodies are divided into types, including "beating-heart" cadavers for organ transplants, and individual parts-leg and foot segments, for example, are used to test footwear for the effects of exploding land mines. Just as the nonemotional, fact-by-fact descriptions may be getting to be a bit too much, Roach swings into macabre humor. In some cases, it is needed to restore perspective or aid in understanding both what the procedures are accomplishing and what it is hoped will be learned. In all cases, the comic relief welcomes readers back to the world of the living. For those who are interested in the fields of medicine or forensics and are aware of some of the procedures, this book makes excellent reading. Pam Johnson, Fairfax County Public Library, VA Copyright 2003 Reed business Information, Inc. --This text refers to the Hardcover edition. |
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