94 results for "The Way We Eat" between $5.00 and $50.00

Pages: 352, Hardcover, Free Press

Edition: Unabridged,MP3 - Unabridged CD, Audio CD, Tantor Media

Pages: 224, Paperback, Gibbs Smith

Edition: Unabridged, Audio CD, Highbridge Audio

Pages: 320, Paperback, Storey Publishing, LLC

Pages: 368, Hardcover, Sasquatch Books

Pages: 144, Paperback, Quirk Books

A thought-provoking look at how what we eat profoundly affects all living things—and how we can make more ethical food choices. Five Principles for Making Conscientious Food Choices: 1. Transparency: We have the right to know how our food is produced. 2. Fairness: Producing food should not impose costs on others. 3. Humanity: Inflicting unnecessary suffering on animals is wrong. 4. Social Responsibility: Workers are entitled to decent wages and working conditions. 5. Needs: Preserving life and...

Binding: HardcoverAuthor: Grant Achatz Nick Kokonas

As nurturers and caretakers of the health of our children and communities, women have the power and ability to transform the way we eat and farm. Farmer Jane profiles women in the sustainable food industry who are working toward a more holistic food system in America a system that ensures our health with wholesome natural foods, protects the earth and wildlife, treats farm workers fairly, and stimulates local economies. Leaders like Denise O Brien are empowering women to take leadership roles in...

Do you live to eat or eat to live? Use The Way We Eat to introduce any course in foods or nutrition. Explore what role food plays in the lives of your students. Consider food as fuel, as convenience, as medicine, and as a social bond. Explore food and moods, the idea of food alienation, and future food.

In The Way We Eat , Singer and Mason examine the eating habits of three American families with very different diets. They track down the sources of each family’s food to probe the ethical issues involved in its production and marketing. What kinds of meat are most humane to eat? Is “organic” always better? Wild fish or farmed? Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make the best food choices . As they point out: “You can be ethical without being fanatical...

Achatz, Grant. Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat. Penguin Group (USA) Incorporated. 03/01/2011. Hardcover. 400 pages. . keywords: chicago, grant achatz, avant-garde, business, cancer, chef, cooking, lincoln park, restaurants. 9781592406012. Achatz, 'one of America's great chefs' ('Vogue'), shares how his drive to cook immaculate food won him international renown--and fueled his miraculous triumph over tongue cancer. 'Life, on the Line...

The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely...

Edition: Unabridged,Unabridged CD, Audio CD, Tantor Media

Farmer Jane profiles thirty women in the sustainable food industry, describing their agriculture and business models and illustrating the amazing changes they are making in how we connect with food. These advocates for creating a more holistic and nurturing food and agriculture system also answer questions on starting a community-supported agriculture (CSA) program, how to get involved in policy at local and national levels, and how to address the different types of renewable energy and finance them...

Grant Achatz is an award-winning chef and the owner of the restaurant Alinea in Chicago. He won the Rising Star Chef of the Year Award in 2003 and was named Best Chef in the United States in 2008 by the James Beard Foundation. Alinea was named best restaurant in America by Gourmet magazine and was added to Restaurant magazine's list of top fifty restaurants in the world, eventually making it to number seven. Grant has written for Gourmet and the New York Times Diner's Journal, and he is a columnist...