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A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s. Writing with…read more

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This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books…read more

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In this sweeping history of food and eating in modern America, Harvey Levenstein explores the social, economic, and political factors that have shaped the American diet since 1930.read more

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<br /> EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of…read more

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At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of &quot;unripe&quot; little pigs. This…read more

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<br /> EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of…read more

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After water, tea is the most frequently consumed beverage on the face of the earth. In ancient China tea was regarded as one of the seven daily necessities of life; for many Japanese it has served as a ritual element in the quest for enlightenment. In England…read more

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Spices and aromatics—the powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugs—have long been some of the most sought-after substances in the course of human history. In various forms, spices have…read more

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<br /> EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of…read more

Food and Flavor

by Henry Finck

|January 3, 2008

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Henry Finck's aim in his 1913 work &quot;Food and Flavor&quot; is to introduce gastronomy to Americans, to show that America can be an even more gastonomic nation than France. Though an understanding of the &quot;importance to health and happiness of raising only the best food…read more