The Way We Eat Now: Strategies for Eating in a World of Change
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. The book is a scholarly, but readable exploration of the hidden forces…
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Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food
New York Times Bestseller
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Longlisted for the Baillie Gifford Prize
Shortlisted for the Waterstones Book of the Year
A manifesto to change how you eat and how you think about the human body.
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Córki chmur. O kobietach z Sahary Zachodniej
Saharyjczycy mawiają, że tylko kobieta może wyhodować kwiaty na pustyni.
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Saharyjki zajmują wyjątkowe miejsce zarówno na arenie politycznej, jak i w swojej społeczności. Ich rola daleka jest od powszech… -
Food for Life: The New Science of Eating Well
From the bestselling author of Spoon-Fed and The Diet Myth , a comprehensive guide to the new science of nutrition, drawing on Tim Spector's cutting-edge research. Food for health Food for your microb…
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Ravenous: How to get ourselves and our planet into shape
You may not be aware of this - not consciously, at least - but you do not control what you eat. Every mouthful you take is informed by the subtle tweaking and nudging of a vast, complex, global system…
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Regenesis: Feeding the World Without Devouring the Planet
"This remarkable book, staring curiously down at the soil beneath our feet, points us convincingly in one of the directions we must travel. I learned something on every page." --Bill McKibben
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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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Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book
From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity’s appetite for food, farmland, and the money behind it all—and how…
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Home Made: A Story of Grief, Groceries, Showing Up--and What We Make When We Make Dinner
"Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teen-aged boys in state care, which was run by the human services agency he co-directed. When her father d…
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Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them
Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever
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Over the past several decades… -
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How Not to Age: The Scientific Approach to Getting Healthier as You Get Older
Uncover the evidence-based science to slowing the effects of aging, from the New York Times bestselling author of the How Not to Die series
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When Dr. Michael Greger, dove into the top peer-reviewed anti… -
Gastrophysics: The New Science of Eating
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating and want to eat more.
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Why do we consume 35 percent more food when eating with one other person, a… -
Accidental Medical Discoveries: How Tenacity and Pure Dumb Luck Changed the World
Many of the world’s most important and life-saving devices and techniques were often discovered purely by accident. Serendipity, timing, and luck played a part in the discovery of unintentional cures …
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Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Cravings, and Conquer Your Addiction
Many people blame sugar cravings on lack of willpower rather than accept that sugar is highly addictive—even more so than cocaine, nicotine, and alcohol. The problem isn’t just dessert, but the fact t…
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Służące do wszystkiego
Przejmujące losy "białych niewolnic", kobiet z najniższego szczebla hierarchii służby domowej. Tych, których w przedwojennej Polsce było najwięcej. Zatrudniane przez mieszczaństwo wiejskie dziewczęta …
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The Proof is in the Plants
Our health is in crisis and so is our climate.
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What if there was a way of eating that may help us live healthier for longer and protect the future of our planet, too?
The good news is that evidence now … -
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Four Fish: The Future of the Last Wild Food
In Four Fish, award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus — salmon, sea bass, cod, and tuna — a…
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Spoon-Fed: Why Almost Everything We’ve Been Told About Food is Wrong
In the course of research, Tim Spector has been shocked to discover how little scientific evidence there is for many of our most deep-rooted ideas about food. Is salt really bad for you? Is fish good …
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Traumaland. Polacy w cieniu przeszłości
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