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Discover academic journals and magazines on all aspects of cooking and nutrition. The database includes thousands of searchable recipes, restaurant reviews, and industry information.
The jaw-dropping exposé on how America's fast food industry has shaped the landscape of America.
This fascinating study reveals how the fast food industry has altered the landscape of America, widened the gap between rich and poor, fueled an epidemic of obesity, and transformed food production throughout the world. Eric Schlosser inspires readers to look beneath the surface of our food system,...
#1 New York Times Bestseller
In this pathbreaking guide, two of the world's most popular and trusted pet care advocates reveal new science to teach us how to delay aging and provide a long, happy, healthy life for our canine companions.
Like their human counterparts, dogs have been getting sicker and dying prematurely over the past few decades. Why? Scientists are beginning to understand that the
...6) Food fix: how to save our health, our economy, our communities, and our planet--one bite at a time
What we eat has tremendous implications not just for our waistlines, but also for the planet, society, and...
French women don’t get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this “French paradox”–how to enjoy food and stay slim and healthy. Hers is a charming, sensible,...
The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt.
Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City’s most popular and revolutionary Italian restaurants.
Finally
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