National Network for Equitable Library Service

How humankind first hunted and gathered explains our emergence as a new species and our earliest technology. Our first food systems, from fire to agriculture, tell where we settled and how civilizations expanded. The quest for food for growing populations drove exploration, colonialism, slavery, even capitalism. A century ago, food was industrialized. Since then, new styles of agriculture and food production have written a new chapter of human history, one that is driving both climate change and global health crises.

Food is in the eye of the beholder. This book assembles an amazing and often stomach-turning array of things people put in their mouths. Quite apart from delighting readers with exotic entrees, Joanna Emery asks the burning questions: - If you find Fluffy on your plate, does that qualify as pet food'? - Why do roughly 20 people a year die after eating the Japanese Seafood Special? - Why would someone pay more than $300 for bird saliva? - What's all the rage about Marmite and Vegemite? - Do you need to be from Transylvania to enjoy blood pudding and blood sausage?

Over the years, much has changed for the subculture of chefs and cooks, for the restaurant business--and for Anthony Bourdain. Bourdain explores these changes, moving back and forth from the author's bad old days to the present.

This book will empower you and make you feel inspired about your food choices, not just because of the impact they have on your weight, but because the right foods can help make you the best version of yourself.

Grounded in cutting-edge science, Dr. Gundry reveals the biological mechanism that makes keto diets so successful and shows listeners how to reap the rewards of keto with less restriction.

This new, expanded edition of the groundbreaking book features brand-new content, including the latest undeniable evidence of the power of a plant-based diet.

For health-conscious cooks, clean eaters, and smart consumers, National Geographic introduces a science-based guide to healthy, everyday eating for your whole family, and the planet.

A living legend, "Wildman" Steve Brill leads us on a lively and entertaining tour through the Northeastern United States as he shares tips on foraging in densely populated areas like New York's Central Park and rural areas throughout New England. Steve provides the historical background of edible plants and their various uses by American Indians and early settlers, plus their current medicinal and culinary uses today.

Katie Quinn spent months as an apprentice with some of Europe's most acclaimed experts to study the art and science of fermentation. Part artisanal survey, part travelogue, and part cookbook, this book provides a fascinating look at how each product is made, from harvest through fermentation.

Mark Hyman explains how to take the best aspects of the paleo diet and combine them with the vegan diet to create a delicious diet that is good for your brain, your body, and the planet.