The Omnivore's Dilemma: A Natural History of Four Meals
What should we have for dinner? For omnivore like ourselves, this simple question has always posed a dilemma. When you can eat just about anything nature (or the supermarket) has to offer, deciding wh…
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Por qué las mujeres salvarán el planeta
¿El empoderamiento de las mujeres puede transformar las posibilidades de conseguir la sostenibilidad ambiental? Este libro pretende responder afirmativamente a la pregunta con ensayos y entrevistas qu…
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Fast Food Nation: The Dark Side of the All-American Meal
Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list o…
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Animal, Vegetable, Miracle: A Year of Food Life
An edition celebrating the 10th anniversary of Barbara Kingsolver's New York Times bestseller, which describes her family's adventure as they move to a farm in southern Appalachia and realign their li…
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How Forests Think: Toward an Anthropology Beyond the Human
Can forests think? Do dogs dream? In this astonishing book, Eduardo Kohn challenges the very foundations of anthropology, calling into question our central assumptions about what it means to be human—…
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The Third Plate: Field Notes on the Future of Food
Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of th…
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Silent Spring
Silent Spring is an environmental science book. The book documents the adverse environmental effects caused by the indiscriminate use of pesticides. Carson accused the chemical industry of spreading d…
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Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants
As a botanist, Robin Wall Kimmerer has been trained to ask questions of nature with the tools of science. As a member of the Citizen Potawatomi Nation, she embraces the notion that plants and animals …
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Kitchen Confidential: Adventures in the Culinary Underbelly
A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo inserts
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Over two decades ago, the New Yorker published a now infamous article, “Don’t … -
Eating Animals
Jonathan Safran Foer spent much of his life oscillating between enthusiastic carnivore and occasional vegetarian. Once he started a family, the moral dimensions of food became increasingly important.
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Salt Sugar Fat: How the Food Giants Hooked Us
Every year, the average American eats 33 pounds of cheese and 70 pounds of sugar. They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shaker…
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The World Without Us
A penetrating, page-turning tour of a post-human Earth
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In The World Without Us, Alan Weisman offers an utterly original approach to questions of humanity's impact on the planet: he asks us to envision … -
Stuffed and Starved: Markets, Power and the Hidden Battle for the World Food System
Buy this book on AmazonIt’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight.
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Socialism Is Dead! Long Live Socialism!: The Marx Code—Socialism with a Human Face: (A New World Order)
This work is divided into two autonomous books.
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The first book, The State, represents a radically new political system of society, one which is the most democratic system ever possible! This is a compl… -
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Food, Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It
Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as "more than a …
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