Tomatoland

Author: Barry Estabrook
Publisher: Andrews McMeel Publishing
ISBN: 9781449408411
Release Date: 2012-04-24
Genre: Cooking

2012 IACP Award Winner in the Food Matters category Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point? Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants. Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years. Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.

Kulinarik und Kultur

Author: Moritz Csáky
Publisher: Böhlau Verlag Wien
ISBN: 9783205795391
Release Date: 2014
Genre: Cooking, European

Die kulturwissenschaftliche Beschäftigung mit Kulinarik vermag zur Erklärung kultureller Prozesse beizutragen. In Zentraleuropa, deren Gesellschaft durch Heterogenität und Differenz gekennzeichnet ist, durchbrechen Speisen staatliche, sprachliche und ethnische Trennlinien und erfahren durch unterschiedliche Zubereitung kontinuierlich Umdeutungen. Sie vereinen ganz unterschiedliche Menschen miteinander.

Where Am I Eating

Author: Kelsey Timmerman
Publisher: John Wiley & Sons
ISBN: 9781118966549
Release Date: 2014-08-12
Genre: Business & Economics

A deeply human-centered perspective on the origins of America'sfood Where Am I Eating? bridges the gap between global foodproducers and the American consumer, providing an insightful lookat how our eating habits affect farmers and fishermen around theworld. Follow the author on his global quest to meet the workersthat nurture, harvest, and hunt our food, as he works alongsidethem—loading lobster diving boats in Nicaragua, harvestingbananas in Costa Rica, lugging cocoa beans in Ivory Coast with amodern-day slave, picking coffee beans in Colombia and haulingtomatoes in Indiana. This new edition includes a study guide, adeeper explanation of the "glocal" concept, and advice for studentslooking to become engaged as both local and global citizens.Arguing neither for nor against globalization, this book simplyexplores the lives of those who feed us. Imports account for eighty-six percent of America's seafood,fifty percent of its fresh fruit, and eighteen percent of its freshvegetables. Where Am I Eating? examines the effects of thisreliance on those who supply the global food economy. Learn more about the global producers that feed our nation, andlearn from their worldviews intensely connected to people andplanet Discover how food preferences and trends affect the lives offarmers and fishermen Catch a boots-on-the-ground glimpse of the daily lives of foodproducers on four continents Meet a modern-day slave and explore the blurred line betweenexploitation and opportunity Observe how the poorest producers fare in the global foodeconomy This book takes a human-centered approach to food, investigatingthe lives of the people at the other end of the global foodeconomy, observing the hope and opportunity—or lackthereof—that results from our reliance on imports. WhereAm I Eating? is a touching, insightful, informative look at theorigins of our food.

Das Salz Zucker Fett Komplott

Author: Michael Moss
Publisher: Ludwig
ISBN: 9783641129620
Release Date: 2014-03-31
Genre: Health & Fitness

Essen kann tödlich sein – wie Nestlé, Kellogg’s, Kraft & Co. unsere Gesundheit aufs Spiel setzen Minneapolis, April 1999: Bei einem geheimen Treffen kommen die Geschäftsführer der zwölf größten Nahrungsmittelkonzerne der USA – darunter Nestlé, Coca-Cola und Kraft – zusammen. Auf ihrer Agenda: die weltweit zunehmende Fettleibigkeit. Ihre Sorge: Immer häufiger werden industriell hergestellte Lebensmittel mit ihren Unmengen an Salz, Zucker und Fett für die Gewichtsprobleme der Menschen verantwortlich gemacht. Ein Vorstandsmitglied von Kraft appelliert an das Gewissen seiner Kollegen. Doch unvermittelt ist das Treffen zu Ende ... Fünfzehn Jahre später ist nicht nur die Anzahl der Fettleibigen massiv angestiegen, immer öfter werden auch Krankheiten wie Diabetes, Bluthochdruck, Arthrose, Brust- und Darmkrebs mit unserem immensen Konsum von industriell erzeugten Nahrungsmitteln in Zusammenhang gebracht. Milliarden werden investiert, um die perfekte Mischung an Salz, Zucker und Fett zu finden, die uns süchtig macht nach immer mehr. Michael Moss öffnet uns die Augen für die skrupellosen Geschäftsmethoden der Nahrungsmittel-Multis. Alarmierend, spannend, zukunftsweisend: Sein Buch wird unseren Blick auf unsere Essgewohnheiten für immer verändern.

Saving Seeds Preserving Taste

Author: Bill Best
Publisher: Ohio University Press
ISBN: 9780821444627
Release Date: 2013-04-15
Genre: Gardening

The Brown Goose, the White Case Knife, Ora’s Speckled Bean, Radiator Charlie’s Mortgage Lifter — these are just a few of the heirloom fruits and vegetables you’ll encounter in Bill Best’s remarkable history of seed saving and the people who preserve both unique flavors and the Appalachian culture associated with them. As one of the people at the forefront of seed saving and trading for over fifty years, Best has helped preserve numerous varieties of beans, tomatoes, corn, squashes, and other fruits and vegetables, along with the family stories and experiences that are a fundamental part of this world. While corporate agriculture privileges a few flavorless but hardy varieties of daily vegetables, seed savers have worked tirelessly to preserve genetic diversity and the flavors rooted in the Southern Appalachian Mountains — referred to by plant scientists as one of the vegetative wonders of the world. Saving Seeds, Preserving Taste will introduce readers to the cultural traditions associated with seed saving, as well as the remarkable people who have used grafting practices and hand-by-hand trading to keep alive varieties that would otherwise have been lost. As local efforts to preserve heirloom seeds have become part of a growing national food movement, Appalachian seed savers play a crucial role in providing alternatives to large-scale agriculture and corporate food culture. Part flavor guide, part people’s history, Saving Seeds, Preserving Taste will introduce you to a world you’ve never known — or perhaps remind you of one you remember well from your childhood.

Edible Memory

Author: Jennifer A. Jordan
Publisher: University of Chicago Press
ISBN: 9780226228242
Release Date: 2015-04-14
Genre: Cooking

Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In Edible Memory, Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past. Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections—the edible memories—these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes. From the farmers’ market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come.

Pig Tales An Omnivores Quest for Sustainable Meat

Author: Barry Estabrook
Publisher: W. W. Norton & Company
ISBN: 9780393248036
Release Date: 2015-05-04
Genre: Science

“Illuminating, a window into the world of pigs and pig farmers that every American omnivore needs to read.” —Ruth Reichl, author of Delicious! Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his sharp investigative instincts, Estabrook covers the range of the human-porcine experience. He embarks on nocturnal feral pig hunts in Texas. He visits farmers who raise animals in vast confinement barns for Smithfield and Tyson, two of the country’s biggest pork producers. And he describes the threat of infectious disease and the possible contamination of our food supply. Through these stories shines Estabrook’s abiding love for these remarkable creatures. Pigs are social, self-aware, and playful, not to mention smart enough to master the typical house dog commands of “sit, stay, come” twice as fast as your average pooch. With the cognitive abilities of at least three-year-olds, they can even learn to operate a modified computer. Unfortunately for the pigs, they’re also delicious to eat. Estabrook shows how these creatures are all too often subjected to lives of suffering in confinement and squalor, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. But it doesn’t have to be this way. Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, like one Danish producer that has a far more eco-friendly and humane system of pork production, and new, small family farms with free-range heritage pigs raised on antibiotic-free diets. It is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America. Provocative, witty, and deeply informed, Pig Tales is bound to spark conversation at dinner tables across America.

Kabuls Schule der sch nen Frauen

Author: Deborah Rodriguez
Publisher:
ISBN: 3896673424
Release Date: 2007
Genre:

2002 ging D. Rodriguez nach Kabul, wo sie - ganz anders als geplant - einen Salon und eine Schule für Friseurinnen und Kosmetikerinnen eröffnete. Für die afghanischen Frauen bedeutet diese Ausbildung die Möglichekit, selbst Geld zu verdienen und sich einen kleinen Freiraum zu schaffen.

Geschichte f r einen Augenblick

Author: Ruth Ozeki
Publisher: S. Fischer Verlag
ISBN: 9783104028217
Release Date: 2014-03-27
Genre: Fiction

Ruth Ozeki erkundet, was es heißt, in diesem Augenblick, genau jetzt, ein Mensch zu sein – »bezaubernd, klug und herzzerreißend« (Junot Díaz). »Hallo! Ich heiße Nao, und ich bin ein Zeitwesen. Weißt du, was ein Zeitwesen ist? Wenn du einen Moment hast, erzähl ich es dir.« So beginnt das Tagebuch des japanischen Teenagers Nao, das eines Tages am Strand einer kanadischen Pazifikinsel angespült wird. Nao schreibt von Einsamkeit und Mobbing, vom depressiven Vater, von ihrer schillernden Urgroßmutter Jiko und den Geheimnissen des Zen. Die Autorin Ruth, die das Tagebuch gefunden hat, ist bald wie gebannt von Naos Notizen und beginnt zugleich um ihr Leben zu fürchten – hat Nao letztlich Selbstmord begangen? Ist sie im Tsunami gestorben? Die Suche nach Antworten gerät für Ruth zu einer magischen Reise durch die Gegenwart, die am Ende auch den Blick auf ihr eigenes Leben verwandelt.

Diana

Author:
Publisher:
ISBN: 3896602217
Release Date: 2004
Genre:


Unter Pinguinen

Author: Barbara J. Gallagher Hateley
Publisher:
ISBN: 3442165792
Release Date: 2005-01
Genre:


Food and the City

Author: Jennifer Cockrall-King
Publisher:
ISBN: UCSD:31822040879280
Release Date: 2012
Genre: Social Science

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