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› Find signed collectible books: 'Beyond Beef : The Rise and Fall of the Cattle Culture'
Traces the history of human beef consumption and asks why Western civilization continues to raise and eat the cattle that threaten the global environment, human health, and economic stability. 35,000 first printing. National ad/promo. Tour. [via]
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› Find signed collectible books: 'Can You Trust a Tomato in January?: The Hidden Life of Groceries and Other Secrets of the Supermarket Revealed at Last'
Here is the great American ritual of supermarket shopping in all its Muzak-drenched, fluorescent-lit, coupon-clipped glory. In this fascinating expedition through the world of polished linoleum-tiled aisles, find out why peanut butter doesn't stick to the roof of your mouth anymore, discover the lost connection between graham crackers and sex, and learn what's really in the mysterious stuff they call Cool Whip. Join author Vince Staten on his humorous and revealing journey through the secret life of our favorite supermarket items, as he uncovers the hidden histories and fascinating folklore behind the foods we take for granted. The results are truly amazing and reveal the answers to such questions as: Which has more lemon in it, Lemon Pledge or Country Time Lemonade? What is Spam- and why is it so darn popular? What happened to the vanilla in Nabisco Nilla Wafers? Who thought of putting American cheese in an aerosol can, and is it really cheese, anyway? [via]
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› Find signed collectible books: 'Chew On This: Everything You Don't Want to Know About Fast Food'
In the New York Times bestseller Chew on This, Eric Schlosser and Charles Wilson unwrap the fast-food industry to bring you a behind-the-scenes look at a business that both feeds and feeds off the young. Find out what really goes on at your favorite restaurants-and what lurks between those sesame seed buns.
Praised for being accessible, honest, humorous, fascinating, and alarming, Chew On This was also repeatedly referred to as a must-read for kids who regularly eat fast food. Having all the facts about fast food helps young people make healthy decisions about what they eat. Chew On This shows them that they can change the world by changing what they eat.
Chew on This also includes action steps, a discussion guide, and a new afterword by the authors. [via]
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› Find signed collectible books: 'Cut Your Grocery Bills in Half'
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› Find signed collectible books: 'Deadly Feasts'
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› Find signed collectible books: 'Deadly Feasts: Tracking the Secrets of a Terrifying New Plague'
In a non-fiction narrative that reads like a medical thriller, richard rhodes follows virus hunters on three continents as they track the emergence of a deadly new brain disease that first kills cannibals in new guinea, then cattle and young people in britain and france -- and that has already been traced to food animals in the united states. A new afterword assesses what needs to be done to prevent a fatal epidemic."an upton sinclair-ish look inside the modern meat industry....rhodes tells this medical detective story beautifully". -- john schwartz, the washington post [via]
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› Find signed collectible books: 'Diet for a New America: How Your Food Choices Affect Your Health, Happiness and the Future of Life on Earth'
john robbins has written a most extraordinary, compelling book, one bound to shake our innermost core. Diet for a new america is a must for anyone concerned about ecology."--the las vegas sun. Photos [via]
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› Find signed collectible books: 'Diet for a Dead Planet: How The Food Industry Is Killing Us'
A harrowing indictment of industrial agriculture's threat to the future of food and the environment.
As mad cow disease hits hard in the United States and bird flu roils the Asian poultry markets, the issue of food safety has never been more stark. According to the Centers for Disease Control, more than 75 million Americans fell sick last year from the food they ate. Christopher D. Cook's riveting and timely investigation takes us beyond Fast Food Nation to explain why our entire food system is in crisis. Corporate consolidation of farms and supermarkets, high-tech drives to increase productivity, misplaced subsidies for exports, and inadequate regulation have all combined to produce a grim harvest. In these pages we encounter fruit and vegetables laminated by crop spray, slaughterhouses that transport illegal immigrants to the United States to butcher diseased meat for less than the minimum wage, and the near-extinction of American family farms.
Yet, Cook argues, there is another way: Sales of organic food nearly tripled to $13 billion in 2001-2002. Farmers' markets and food cooperatives are burgeoning across the nation, and the slow food and food justice movements have become part of the mainstream. The eloquence and concision of Diet for a Dead Planet will spur the campaign still further.
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› Find signed collectible books: 'Don't Eat This Book: Fast Food And the Supersizing of America'
The literary debut of the funniest and most incisive new voice to come along since Michael Moore-and the acclaimed director of the film phenomenon of the year.
Can man live on fast food alone? Morgan Spurlock tried to do just that. For thirty days, he ate nothing but three "squares" a day from McDonald's as part of an investigation into the effects of fast food on American health. The resulting documentary won him resounding applause and a worldwide release that broke box-office records. Audiences were captivated by Spurlock's experiment, during which he gained twenty-five pounds, his blood pressure skyrocketed, and his libido all but disappeared.
But this story goes far beyond Spurlock's good-humored "Mc-Sickness." He traveled across the country-into schools, hospitals, and people's homes -to investigate school lunch programs, the marketing of fast food, and the declining emphasis on health and physical education. He looks at why fast food is so tasty, cheap, and ultimately seductive, and what Americans can do to turn the rising tide of obesity, hypertension, and diabetes that have accompanied its ever-growing popularity. He interviewed experts in twenty U.S. cities-from surgeon generals and kids to lawmakers and marketing gurus-who share their research, opinions, and "gut feelings" on our ever-expanding girth and what we can all do to offset a health crisis of supersized proportions.
In this groundbreaking, hilarious book, "benevolent muckraker" Morgan Spurlock debuts a wry investigative voice that will appeal to anyone interested in the health of our country, our children, and ourselves. [via]
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› Find signed collectible books: 'Empty Harvest: Understanding the Link Between Our Food, Our Immunity, and Our Planet'
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› Find signed collectible books: 'The End of Food'
This book is based on hard scientific research, most of which has been conducted outside of the United States, where food production lobbies have fought hard against this kind of research. Pawlick exposes an alarming trend in the food available in our grocery stores. This is not an argument about unhealthy, processed foods, rather it exposes the problems with all foods, including fruits and vegetables that people commonly assume are healthy. [via]

› Find signed collectible books: 'Farm Animal Welfare: Social, Bioethical, and Research Issues'
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› Find signed collectible books: 'The Fast Food Craze: Wreaking Havoc On Our Bodies And Our Animals'
A hopeful, eye-opening book by first-time author, Tina Volpe, The Fast Food Craze discusses the fast food giants and how their business decisions affect the animals in the slaughterhouses, our health, and encourages readers to stop and think: Why are we eating animals?
The book includes descriptions of what happens in slaughterhouses to the animals and some characteristics of the animals in a natural environment.
Readers have a chance to explore vegetarianism, the treatment of animals, and the importance of making healthful and compassionate decisions. [via]
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› Find signed collectible books: 'Fast Food Nation'
On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.
Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed [via]
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› Find signed collectible books: 'Fast Food Nation: The Dark Side of the All-American Meal'
On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.
Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed [via]
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› Find signed collectible books: 'Fat Land: How Americans Became the Fattest People in the World'
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› Find signed collectible books: 'Fed Up: The Food Forces That Make You Fat, Sick and Poor'
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› Find signed collectible books: 'Feeding the Future: From Fat to Famine, How to Solve the World's Food Crises'
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› Find signed collectible books: 'Food Politics: How the Food Industry Influences Nutrition and Health'
In the U.S., we're bombarded with nutritional advice--the work, we assume, of reliable authorities with our best interests at heart. Far from it, says Marion Nestle, whose Food Politics absorbingly details how the food industry--through lobbying, advertising, and the co-opting of experts--influences our dietary choices to our detriment. Central to her argument is the American "paradox of plenty," the recognition that our food abundance (we've enough calories to meet every citizen's needs twice over) leads profit-fixated food producers to do everything possible to broaden their market portion, thus swaying us to eat more when we should do the opposite. The result is compromised health: epidemic obesity to start, and increased vulnerability to heart and lung disease, cancer, and stroke--reversible if the constantly suppressed "eat less, move more" message that most nutritionists shout could be heard.
Nestle, nutrition chair at New York University and editor of the 1988 Surgeon General Report, has served her time in the dietary trenches and is ideally suited to revealing how government nutritional advice is watered down when a message might threaten industry sales. (Her report on byzantine nutritional food-pyramid rewordings to avoid "eat less" recommendations is both predictable and astonishing.) She has other "war stories," too, that involve marketing to children in school (in the form of soft-drink "pouring rights" agreements, hallway advertising, and fast-food coupon giveaways), and diet-supplement dramas in which manufacturers and the government enter regulation frays, with the industry championing "free choice" even as that position counters consumer protection. Is there hope? "If we want to encourage people to eat better diets," says Nestle, "we need to target societal means to counter food industry lobbying and marketing practices as well as the education of individuals." It's a telling conclusion in an engrossing and masterfully panoramic exposé. --Arthur Boehm [via]
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› Find signed collectible books: 'The Food Revolution: How Your Diet Can Help Save Your Life and Our World'
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› Find signed collectible books: 'Good Enough to Eat: How We Shop, What We Eat'
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› Find signed collectible books: 'The Jungle'
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› Find signed collectible books: 'The Jungle'
Practically alone among the American writers of his generation, wrote Edmund Wilson, [Sinclair] put to the American public the fundamental questions raised by capitalism in such a way that they could not escape them. When it was first published in 1906, The Jungle exposed the inhumane conditions of Chicagos stockyards and the laborers struggle against industry and wage slavery. It was an immediate bestseller and led to new regulations that forever changed workers rights and the meatpacking industry. A direct descendant of Dickenss Hard Times, it remains the most influential workingmans novel in American literature. [via]
› Find signed collectible books: 'The Jungle'
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› Find signed collectible books: 'The Jungle'
Peter Kupers Classics Illustrated adaptation of Upton Sinclair`s whistle-blowing novel on the conditions at the Chicago slaughter houses in the early 20th century is brought back to press in a beautiful larger size hardcover. One of his best and most poignant works. [via]
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› Find signed collectible books: 'The Jungle'
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› Find signed collectible books: 'The Jungle'
With its high-interest adaptations of classic literature and plays, this series inspires reading success and further exploration for all students. These classics are skillfully adapted into concise, softcover books of 80-136 pages. Each retains the integrity and tone of the original book.
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› Find signed collectible books: 'The Jungle'
Peter Kuper's Classics Illustrated adaptation of Upton Sinclair's whistle-blowing novel on the conditions at the Chicago slaughter houses in the early 20th century is brought back to press in a beautiful larger size hardcover. One of his best and most poignant works. [via]
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› Find signed collectible books: 'Kill and Chill: Restructuring Canada's Beef Commodity Chain'
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› Find signed collectible books: 'Kitchen Confidential'
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn [via]
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› Find signed collectible books: 'Kitchen Confidential: Adventures in the Culinary Underbelly'
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn [via]
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› Find signed collectible books: 'Lilly: Reminiscences of Lillian Hellman'
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› Find signed collectible books: 'Lords of the Harvest: Biotech, Big Money, and the Future of Food'
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› Find signed collectible books: 'The Making of a Chef: Mastering Heat at the Culinary I'
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. [via]
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› Find signed collectible books: 'The Making of a Chef : Mastering Heat at the Culinary Institute of America'
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. [via]
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› Find signed collectible books: 'The Man Who Ate Everything : And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits'
When Jeffrey Steingarten was made food critic of Vogue in 1989, he began by systematically learning to like all the food he had previously avoided. From clams to Greek food to Indian desserts with the consistency of face cream, Steingarten undertook an extraordinary program of self-inflicted behavior modification to prepare himself for his new career. He describes the experience in this collection's first piece, before setting out on a series of culinary adventures that take him around the world.
It's clear that Vogue gave Steingarten carte blanche to write on whatever subjects tickled his taste buds, and the result is a frequently hilarious collection of essays that emphasize good eating over an obsession with health. "Salad, the Silent Killer" is a catalog of the toxins lurking in every bowl of raw vegetables, while "Fries" follows a heroic attempt to create the perfect French fry--cooked in horse fat. Whether baking sourdough bread in his Manhattan loft or spraying miso soup across a Kyoto restaurant, Steingarten is an ideal guide to the wilder reaches of gastronomy, a cross between M.F.K. Fisher and H.L. Mencken. [via]
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› Find signed collectible books: 'May All Be Fed: Diet for a New World'
A guide to improving lives through diet describes how food choices are influenced by commercial interests, how the consumption of animal products leads to heart disease, osteoporosis, high blood pressure, obesity, and cancer, and more. 250,000 first printing. $185,000 ad/promo. Tour. [via]
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› Find signed collectible books: 'Meat Market: Animals, Ethics, And Money'
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› Find signed collectible books: 'The Menu and the Cycle of Cost Control'
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› Find signed collectible books: 'No More Bull!: The Mad Cowboy Targets America's Worst Enemy Our Diet'
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› Find signed collectible books: 'The Omnivore's Dilemma: A Natural History of Four Meals'
One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, as the dawn of the twenty-first century, may determine our survival as a species. Packed with profound surprises, The Omnivore's Dilemma is changing the way Americans thing about the politics, perils, and pleasures of eating. Coming from The Penguin Press in 2013, Michael Pollan's newest book Cooked: A Natural History of Transformation--the story of our most trusted food expert's culinary education "Thoughtful, engrossing ... You're not likely to get a better explanation of exactly where your food comes from." -The New York Times Book Review "An eater's manifesto ... [Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner!" -The Washington Post "Outstanding... a wide-ranging invitation to think through the moral ramifications of our eating habits." --The New Yorker "If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry-and his glimpse of some inspiring alternatives.... I just loved this book so much I didn't want it to end." -The Seattle Times [via]
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› Find signed collectible books: 'Roots of Rebellion: Land and Hunger in Central America'
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› Find signed collectible books: 'Seeds of Contention: World Hunger and the Global Controversy over Gm Crops'
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› Find signed collectible books: 'Slaughterhouse: The Shocking Story of Greed, Neglect, And Inhumane Treatment Inside the U.s. Meat Industry'
With powerful descriptions reminiscent of Upton Sinclair's masterpiece The Jungle, this book takes a shocking, frightening look at where our beef, poultry, and pork are "mass-produced." Photos. [via]
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› Find signed collectible books: 'Sparknotes the Jungle'
Get your "A" in gear!
They're today's most popular study guides-with everything you need to succeed in school. Written by Harvard students for students, since its inception SparkNotes" has developed a loyal community of dedicated users and become a major education brand. Consumer demand has been so strong that the guides have expanded to over 150 titles. SparkNotes'" motto is Smarter, Better, Faster because:
· They feature the most current ideas and themes, written by experts.
· They're easier to understand, because the same people who use them have also written them.
· The clear writing style and edited content enables students to read through the material quickly, saving valuable time.
And with everything covered--context; plot overview; character lists; themes, motifs, and symbols; summary and analysis, key facts; study questions and essay topics; and reviews and resources--you don't have to go anywhere else!
[via]
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› Find signed collectible books: 'Tender at the Bone: Growing Up at the Table'
New York Times restaurant critic Ruth Reichl shares lessons learned at the hands (and kitchen counters) of family members and friends throughout her life, from growing up with her taste-blind mother to the comfort of cream puffs while away at boarding school on "Mars" (Montreal seemed just as far away) to her most memorable meal, taken on a mountainside in Greece.
Her stories shine with the voices and recipes of those she has encountered on the way, such as her Aunt Birdie's maid and companion, Alice, who first taught Reichl both the power of cooking and how to make perfect apple dumplings; the family's mysterious patrician housekeeper, Mrs. Peavey, who always remembered to make extra pastry for the beef Wellington; Serafina, the college roommate with whom Reichl explored a time of protest and political and personal discovery; and, finally, cookbook author Marion Cunningham, who, after tales of her midlife struggles and transformation, gave Reichl the strength to overcome her own anxieties.
Reichl's wry and gentle humor pervades the book, and makes readers feel as if they're right at the table, laughing at one great story after another (and delighting in a gourmet meal at the same time, of course). Reichl's narrative of a life lived and remembered through the palate will stay with the reader long after the last page is turned. [via]
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› Find signed collectible books: 'An Unnatural Order: Why We Are Destroying The Planet and Each Other'
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› Find signed collectible books: 'Valuing Animals: Veterinarians and Their Patients in Modern America'
Over the course of the twentieth century, the relationship between Americans and their domestic animals has changed dramatically. In the 1890s, pets were a luxury, horses were the primary mode of transport, and nearly half of all Americans lived or worked on farms. Today, the pet industry is a multibillion-dollar-a-year business, keeping horses has become an expensive hobby, and consumers buy milk and meat in pristine supermarkets. Veterinarians have been very much a part of these changes in human-animal relationships. Indeed, the development of their professionfrom horse doctor to medical scientistprovides an important perspective on these significant transformations in America's social, cultural, and economic history.
In Valuing Animals, Susan D. Jones, trained as both veterinarian and historian, traces the rise of veterinary medicine and its impact on the often conflicting ways in which Americans have assessed the utility and worth of domesticated creatures. She first looks at how the eclipse of the horse by motorized vehicles in the early years of the century created a crisis for veterinary education, practice, and research. In response, veterinarians intensified their activities in making the livestock industry more sanitary and profitable. Beginning in the 1930s, veterinarians turned to the burgeoning number of house pets whose sentimental value to their owners translated into new market opportunities. Jones describes how vets overcame their initial doubts about the significance of this market and began devising new treatments and establishing appropriate standards of care, helping to create modern pet culture.
Americans today value domestic animals for reasons that typically combine exploitation and companionship. Both controversial and compelling, Valuing Animals uncovers the extent to which veterinary medicine has shapedand been shaped bythis contradictory attitude.
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› Find signed collectible books: 'The Way We Eat: Why Our Food Choices Matter'
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› Find signed collectible books: 'What to Eat'
Since its publication in hardcover last year, Marion Nestle's What to Eat has become the definitive guide to making healthy and informed choices about food. Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch).How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section--produce, dairy, meat, fish--she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices--and are inspired to eat sensibly and nutritiously.Now in paperback, What to Eat is already a classic--"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today). [via]
