Book Detail:
Author: Colman Andrews
Publisher: Phaidon Press
ISBN: 9780714859057
Size: 11.23 MB
Format: PDF, ePub, Mobi
Release Date: 2010
Category: Biography & Autobiography
Language: en
View: 2279
Status: Available

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Download PDF Reinventing Food Ferran Adri eBook. You can read online on your kindle, Android, iPhone, iPad. Reinventing Food charts Ferran Adrià’s transition from comparative obscurity to becoming the focus of massive media attention – he has been admired, talked about, criticized more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran’s remarkable career with unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics.

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Book Detail:
Author: Thomas McNamee
Publisher: Tantor Media Incorporated
ISBN: 9781452628127
Size: 17.39 MB
Format: PDF, Mobi
Release Date: 2014-05-10
Category: Food writers
Language: en
View: 548
Status: Available

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Book Description
Download PDF The Man Who Changed The Way We Eat eBook. You can read online on your kindle, Android, iPhone, iPad. From the bestselling author of Alice Waters and Chez Panisse comes the first biography of Craig Claiborne, the passionate gastronome and troubled genius who became the most powerful force in the history of American food--the founding father of the American food revolution.

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Book Detail:
Author: Thomas McNamee
Publisher: Simon and Schuster
ISBN: 1451698445
Size: 19.65 MB
Format: PDF, Docs
Release Date: 2013-03-12
Category: Biography & Autobiography
Language: en
View: 7731
Status: Available

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Book Description
Download PDF The Man Who Changed The Way We Eat eBook. You can read online on your kindle, Android, iPhone, iPad. Originally published in hardcover in 2012.

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Book Detail:
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465093981
Size: 52.91 MB
Format: PDF, ePub, Docs
Release Date: 2019-05-07
Category: Social Science
Language: en
View: 6757
Status: Available

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Download PDF The Way We Eat Now eBook. You can read online on your kindle, Android, iPhone, iPad. An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.

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Book Detail:
Author: Brian Wansink
Publisher: Bantam
ISBN: 0553804340
Size: 74.90 MB
Format: PDF, Kindle
Release Date: 2006
Category: Health & Fitness
Language: en
View: 2186
Status: Available

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Book Description
Download PDF Mindless Eating eBook. You can read online on your kindle, Android, iPhone, iPad. A food psychologist identifies hidden factors, motivations, and cues that cause overeating and offers practical solutions to help avoid these hidden traps and enjoy food without putting on excess pounds.

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Book Detail:
Author: Michael Pollan
Publisher: Penguin
ISBN: 0143038583
Size: 35.11 MB
Format: PDF, ePub, Mobi
Release Date: 2007-08-28
Category: Health & Fitness
Language: en
View: 742
Status: Available

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Book Description
Download PDF The Omnivore S Dilemma eBook. You can read online on your kindle, Android, iPhone, iPad. "Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Review's Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind on Plants, How to Change Your Mind and the #1 New York Times Bestseller In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.

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Book Detail:
Author: Mayukh Sen
Publisher: W. W. Norton & Company
ISBN: 1324004525
Size: 52.32 MB
Format: PDF, ePub
Release Date: 2021-11-16
Category: Biography & Autobiography
Language: en
View: 6834
Status: Available

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Book Description
Download PDF Taste Makers Seven Immigrant Women Who Revolutionized Food In America eBook. You can read online on your kindle, Android, iPhone, iPad. A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

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Book Detail:
Author: Jonathan Kauffman
Publisher: HarperCollins
ISBN: 0062437321
Size: 33.32 MB
Format: PDF
Release Date: 2018-01-23
Category: History
Language: en
View: 7632
Status: Available

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Book Description
Download PDF Hippie Food eBook. You can read online on your kindle, Android, iPhone, iPad. An enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food. From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country. A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

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Book Detail:
Author: Larissa Zimberoff
Publisher: Abrams
ISBN: 1683359917
Size: 50.41 MB
Format: PDF, ePub
Release Date: 2021-06-01
Category: Technology & Engineering
Language: en
View: 1430
Status: Available

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Book Description
Download PDF Technically Food eBook. You can read online on your kindle, Android, iPhone, iPad. “In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley’s hunger for a tech-driven food system. If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.” —Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores. With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech. Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoff is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health? Through news-breaking revelations, Technically Food examines the trade-offs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years. As our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did. But because so much is happening so rapidly, we actually know less about the food we are eating. Until now.

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Book Detail:
Author: Rachel Herz
Publisher: W. W. Norton & Company
ISBN: 039324332X
Size: 75.64 MB
Format: PDF, ePub
Release Date: 2017-12-26
Category: Science
Language: en
View: 5217
Status: Available

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Book Description
Download PDF Why You Eat What You Eat The Science Behind Our Relationship With Food eBook. You can read online on your kindle, Android, iPhone, iPad. “In this factual feast, neuroscientist Rachel Herz probes humanity’s fiendishly complex relationship with food.” —Nature How is personality correlated with preference for sweet or bitter foods? What genres of music best enhance the taste of red wine? With clear and compelling explanations of the latest research, Rachel Herz explores these questions and more in this lively book. Why You Eat What You Eat untangles the sensory, psychological, and physiological factors behind our eating habits, pointing us to a happier and healthier way of engaging with our meals.

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Book Detail:
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465073905
Size: 13.21 MB
Format: PDF, Docs
Release Date: 2015-12-01
Category: Cooking
Language: en
View: 7021
Status: Available

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Book Description
Download PDF First Bite eBook. You can read online on your kindle, Android, iPhone, iPad. We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

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Book Detail:
Author: Jane Ziegelman
Publisher: HarperCollins
ISBN: 0062216430
Size: 77.46 MB
Format: PDF, ePub, Docs
Release Date: 2016-08-16
Category: Cooking
Language: en
View: 6490
Status: Available

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Book Description
Download PDF A Square Meal eBook. You can read online on your kindle, Android, iPhone, iPad. James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.

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Book Detail:
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465033326
Size: 28.80 MB
Format: PDF, Kindle
Release Date: 2012-10-09
Category: History
Language: en
View: 4694
Status: Available

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Book Description
Download PDF Consider The Fork eBook. You can read online on your kindle, Android, iPhone, iPad. nating history, Wilson reveals the myriad innovations that have shaped our diets today. An insightful look at how we’ve changed food and how food has changed us, Consider the Fork reveals the astonishing ways in which the implements we use in the kitchen affect what we eat, how we eat, and how we relate to food.

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Book Detail:
Author: Tanya Denckla Cobb
Publisher: Storey Publishing
ISBN: 1603427996
Size: 69.76 MB
Format: PDF, Kindle
Release Date: 2011-01-01
Category: Gardening
Language: en
View: 5977
Status: Available

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Book Description
Download PDF Reclaiming Our Food eBook. You can read online on your kindle, Android, iPhone, iPad. From Community GroundWorks in Madison, Wisconsin, to Greensgrow Farm in eastern Philadelphia, readers will learn about the motivating vision and people behind each organization. They will also find advice and guidance on everyday issues such as distribution, working with at-risk populations, fostering community, providing therapeutic assistance, and building the infrastructure to maintain new initiatives.

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Book Detail:
Author: Thomas McNamee
Publisher: Penguin
ISBN: 1101202084
Size: 69.73 MB
Format: PDF, Docs
Release Date: 2007-03-22
Category: Cooking
Language: en
View: 5210
Status: Available

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Book Description
Download PDF Alice Waters And Chez Panisse eBook. You can read online on your kindle, Android, iPhone, iPad. The first authorized biography of "the mother of American cooking" (The New York Times) This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.

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Book Detail:
Author: John Robbins
Publisher: H J Kramer
ISBN: 1932073418
Size: 37.58 MB
Format: PDF, ePub, Mobi
Release Date: 2011-03-09
Category: Health & Fitness
Language: en
View: 2888
Status: Available

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Book Description
Download PDF Diet For A New America eBook. You can read online on your kindle, Android, iPhone, iPad. Did you know that the leading killer in America, cardiovascular disease, is directly linked to meat consumption? Or that you save more water by not eating one pound of beef than you would by not showering for a whole year? Diet for a New America simply and eloquently documents these ecological concerns and more, as well as the little-known horrors that animals experience during factory farming. Few of us are aware that the act of eating can be a powerful statement of commitment to our own well-being, and at the same time to the creation of a healthier world. In Diet for a New America, you will learn how your food choices can provide ways to enjoy life to the fullest, while making it possible that life, itself, might continue. Heeding this message is without a doubt one of the most practical, economical, and potent things you can do today to heal not only your own life, but also the ecosystem on which all life depends. Reading this book will change your life.

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Book Detail:
Author: Matthew Kenney
Publisher: Workman Publishing
ISBN: 1939629977
Size: 44.36 MB
Format: PDF, ePub, Mobi
Release Date: 2015-01-13
Category: Biography & Autobiography
Language: en
View: 3403
Status: Available

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Book Description
Download PDF Cooked Raw eBook. You can read online on your kindle, Android, iPhone, iPad. “A tantalizing must-read for raw foods enthusiasts as well as chefs, restaurateurs, lovers of memoirs and biographies, and of course fans of Kenney’s.” —Raw Foods News Magazine An expansive, entertaining memoir that tells the story of how Matthew Kenney transitioned from a mainstream celebrity chef in New York, to a pioneer of plant-based cuisine, and his mission to change the way the world eats and thinks about food. Cooked Raw highlights a journey of courage, persistence, risk, the reward of following one’s passion, and the future of food for the 21st century. “Kenney has provided a window into celebrity chefs, the costs, the competition, and the struggles to stay true to their own lives.” —San Francisco Book Review Praise for Matthew Kenney “Everyone thought the raw diet was a fad soon to pass, but it’s alive and well. [Kenney] is a virtuoso when it comes to raw and living cuisine.” —Huffington Post “In 2004 Matthew Kenney and his then girlfriend, Sarma Melngailis, opened Pure Food and Wine, the restaurant that, perhaps for the first time in New York City’s illustrious dining history, made health food sexy.” —Vogue “A founding father of the American raw food scene.” —Well + Good “Kenney has created a movement that aims to be as inclusive, accessible, and educational as possible.” —LA Canvas

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Book Detail:
Author: Michael Pollan
Publisher: Penguin UK
ISBN: 0141908513
Size: 14.31 MB
Format: PDF, Docs
Release Date: 2008-01-31
Category: Health & Fitness
Language: en
View: 4130
Status: Available

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Book Description
Download PDF In Defence Of Food eBook. You can read online on your kindle, Android, iPhone, iPad. 'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.

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Book Detail:
Author: Georgia Pellegrini
Publisher: Da Capo Lifelong Books
ISBN: 0738214663
Size: 27.94 MB
Format: PDF, ePub, Mobi
Release Date: 2011-12-13
Category: Cooking
Language: en
View: 4052
Status: Available

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Book Description
Download PDF Girl Hunter eBook. You can read online on your kindle, Android, iPhone, iPad. "The Omnivore's Dilemma" meets "The Pioneer Woman Cooks: " a provocative book that pushes the boundaries of the foodie revolution and considers why, how, and what we eat

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Book Detail:
Author: Ai Hisano
Publisher: Harvard University Press
ISBN: 0674242599
Size: 45.71 MB
Format: PDF, Kindle
Release Date: 2019-11-19
Category: Business & Economics
Language: en
View: 519
Status: Available

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Book Description
Download PDF Visualizing Taste eBook. You can read online on your kindle, Android, iPhone, iPad. Ai Hisano reveals how the food industry capitalized on color, fashioning a visual vocabulary that shapes what we think of the food we eat. Our perceptions of what food should look like have changed dramatically as scientists, farmers, food processors, regulators, and marketers established a new, and highly engineered, version of the “natural.”

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