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Cold Kitchen: A Year of Culinary Journeys
by Caroline Eden'With its union of practicality and magic, a kitchen is a portal offering extended range and providing unlikely paths out of the ordinary. Offering opportunities to cook, imagine and create ways back into other times, other lives and other territories. Central Asia, Turkey, Ukraine, the South Caucasus, Russia, the Baltics and Poland. Places that have eased into my marrow over the years shaping my life, writing and thinking. They are here, these lands I return to, in this kitchen.'A welcoming refuge with its tempting pantry, shelves of books and inquisitive dog, Caroline Eden finds comfort away from the road in her basement Edinburgh kitchen. Join her as she cooks recipes from her travels, reflects on past adventures and contemplates the kitchen's unique ability to tell human stories. This is a hauntingly honest, and at times heartbreaking, memoir with the smell, taste and preparation of food at its heart. From late night baking as a route back to Ukraine to capturing the beauty of Uzbek porcelain, and from the troublesome nature of food and art in Poland to the magic of cloudberries, Cold Kitchen celebrates the importance of curiosity and of feeling at home in the world.
Computational Fluid Dynamics Applications in Bio and Biomedical Processes: Biotechnology Applications
by Satya Eswari Jujjavarapu Tukendra Kumar Sharda GuptaThis book covers emerging areas in novel design and their hydrodynamic properties relevant to bioreactors, environmental system, electrochemical systems, food processing and biomedical engineering. This book uses an interdisciplinary approach to provide a comprehensive prospective simulation modeling and hydrodynamic study in advanced biotechnological process and includes reviews of the most recent state of art in modeling and simulation of flows in biological process, such as CFD. Written by internationally recognized researchers in the field, each chapter provides a strong introductory section that is useful to both readers currently in the field and readers interested in learning more about these areas.
Cool-Climate White Wine Oenology
by Volker Schneider Mark TraceyCool-Climate White Wine Oenology is dedicated exclusively to the technology and science of white still wines and sparkling base wines, as they are produced by the rapidly growing British wine industry and in countries with a similar climate. It has a strong focus on sensory issues and guides the reader through the entire process of white winemaking - from the crush pad to bottling – clearly defining which measures to take and which to avoid. Whilst this book does not neglect the scientific fundamentals of oenology, it also gives numerous practical hints and technical details of hands-on winery work and provides valuable insights into the inherently cross-disciplinary nature of white winemaking and a holistic view of one of the most fascinating fields of contemporary oenology.
Corker: A Deeply Unserious Wine Book
by Hannah CrosbieFrom wine writer and tv presenter Hannah Crosbie, Corker will become the go-to guide that matches wine with life's important (and unimportant) events.So much of what we drink and how we drink it is rooted in occasion. What bottle do you buy the first time you meet the in-laws? What do you order on a date that’s going well? If it's not going well? What should you drink on a plane? Pairing sage advice with Hannah’s signature tongue-in-cheek humour, this is a deeply unserious wine book that celebrates the joy of everyday drinking.Corker is a guide for wine novices staring nonplussed at supermarket shelf, as well as wine lovers who might already know their Chablis from their Chenin, but still need some inspiration when picking the best bottle for their budget and the occasion.
A Cover for Murder (The Bookstore Mystery Series)
by Sue MinixShe loved writing the perfect murder mystery, but she never wanted to be written into one . . .
Creating Sculpted Cakes
by Victoria WhiteThe thought of creating a sculpted cake can be a daunting one. However, when broken down, the skills and processes needed are not as intimidating as might be thought. Whether you are a professional cake decorator or a hobby baker, this book will guide you through each step needed to create show-stopping sculpted cakes. Each project will teach you new skills and techniques to help you progress to more and more advanced cakes. You will be shown how to stack, carve, cover and add details to create beautiful, gravity-defying sculpted cakes. With clear, step-by-step instructions and over 400 colour photographs.
Current Challenges for the Aquatic Products Processing Industry
by Véronique Verrez-BagnisThis book offers a state-of-the-art analysis on the main challenges facing the aquatic products processing industry. The topics explored are particularly relevant to the issues faced by European consumers and processors, but the information provided within this book can be widely extrapolated. This book should be helpful for processors, fish traders, consumers, scientists and students. The first chapter is dedicated to the sociological definition of "fish" and consumers’ perceptions. The following chapters deal with the notions of quality sensu lato, biological risks and their control, as well as the risks linked to the pollution of oceans and ecosystems by microplastics. Two types of processes and processed products – smoked fish and surimi products – which are of great economic importance to the European market, are also presented. The process of adding value to co-products, including the "blue biorefinery" and the innovative pH-shift technology are also covered in this book.
Current Challenges for the Aquatic Products Processing Industry
by Véronique Verrez-BagnisThis book offers a state-of-the-art analysis on the main challenges facing the aquatic products processing industry. The topics explored are particularly relevant to the issues faced by European consumers and processors, but the information provided within this book can be widely extrapolated. This book should be helpful for processors, fish traders, consumers, scientists and students. The first chapter is dedicated to the sociological definition of "fish" and consumers’ perceptions. The following chapters deal with the notions of quality sensu lato, biological risks and their control, as well as the risks linked to the pollution of oceans and ecosystems by microplastics. Two types of processes and processed products – smoked fish and surimi products – which are of great economic importance to the European market, are also presented. The process of adding value to co-products, including the "blue biorefinery" and the innovative pH-shift technology are also covered in this book.
The Cycling Chef On the Go: Ride Day Recipes to Fuel Up, Replenish and Restore
by Alan Murchison'Top meals from the Michelin-starred chef who is also a champion athlete.' – The Times'Alan's culinary precision is matched only by his passion and ability as a sport professional.' – Tom KerridgeTHIS IS PORTABLE, PRACTICAL, PERFORMANCE FOOD.RECIPES AND EXPERT ADVICE TO HELP TIME-POOR CYCLISTS GET MOVING, STAY ENERGISED AND RECOVER WELL. 'If you're hungry, it's too late' is the cyclists' mantra to avoid hitting the wall with an all-consuming loss of energy. To professional peloton, club riders and weekend peddlers alike, portable foods are as essential as a pump and a spare tube. Armed with a host of simple-to-prepare, savoury and sweet recipes, Alan Murchison creates a range of on-the-go snacks, unique dishes and smoothies to enable riders to ditch the processed energy bars, sugary drinks and takeaways, and enjoy real food full of flavour.On-the-go food must be appealing enough to encourage snacking when appetites are blunted and robust enough to withstand being grabbed from a musette. These energy-boosting recipes – including mouth-watering snacks such as Pressed Parmesan and Rosemary Polenta and Bakewell Balls – restore strength and are downright delicious. And instead of impatiently raiding the fridge after a hard day on the saddle, his post-ride refuelling suggestions offer irresistible protein-rich recovery alternatives. As a respected cyclist and pro-cycling team nutritionist, Alan has road-tested his own recipes and cooked them for elite cyclists. This book of portable, practical, performance food means that whatever your level you will always have energy to the end.Recipes include:- 'Full English' frittatas- Chocolatey cardamom protein muffins- White chocolate miso blondies- Frozen yoghurt protein berries bites- Banana peanut popsicles- 'Full gas' lassi- Last legs espresso brownie- Sweet potato 'tattie scones'Praise for Alan Murchison:'Alan's food is simple, yet tasty and powerful. He's been a key component for my training and racing.' – Alex Dowsett, World Tour rider, former World Hour Record Holder and national champion'I can't think of a finer chef to have written a book on nutrition and diet for athletes' - Tom Kerridge'Alan's commitment to the world of gastronomy and cycling is awe-inspiring' – Sat Bains, two-star Michelin chef.'Alan has completely changed my perception of what an athlete's diet can look like.' – Elinor Barker, multiple world champion and Olympic gold medallist'His approach to nutritional cooking is nothing short of incredible.' – Ashley Palmer-Watts, two-star Michelin chef'Alan's knowledge as a world-class chef, as well as being a competitive athlete, gives him an extraordinary understanding in how to make healthy food taste great with a practical and unique approach to nutritional cooking. – Fred Sirieix
Deliciously Ella Healthy Made Simple: Delicious, plant-based recipes, ready in 30 minutes or less
by Ella Mills (Woodward)'This is a book dedicated to delicious flavours packed with goodness that will help you get healthy food on the table in less time, with less work and with fewer ingredients. That ease is what I need in my life, and I suspect it's what you might need too!' Ella MillsElla Mills, founder of Deliciously Ella, is back with over 75 brand new recipes devoted to making healthy eating easier. What can you do today that makes life simpler tomorrow? How can you create a healthy, genuinely delicious meal in minutes? She shares vibrant, colourful, speedy, plant-based recipes for breakfast, lunch and dinner that will:- Take less than 30 minutes to make - Contain 10 ingredients or fewer- Have no more than 5 steps - Be healthy and packed with goodness- Be delicious and flavourfulThere's no denying the challenge or the pressure to continuously look after your wellbeing, carve out time to exercise, manage your stress, cook healthy meals, get enough sleep and make time for your friends, all while juggling life's other many demands! Ella wants to make eating well every day a joy, and in Healthy Made Simple she gives you the tools you need to unlock a healthier life.
Desified: Delicious recipes for Ramadan, Eid & every day
by Zaynah DinFeast on delightful desi meals for all occasionsDesified is a celebration of South Asian flavours and spices. Inspired by the core principles of Ramadan, this book has more than 90 recipes, including speedy breakfasts, show-stopping brunches, simple and satisfying dinners, and feasting dishes to share. Whether you're looking for the best ways to break your fast or you simply want to eat well throughout the year, a desi twist is always delicious for everyone.CONTENTS INCLUDE: Desi BasicsBasic naan; Perfect rice; Tandoori spice blend5-Minute BreakfastsMango lassi bowl; Desified Turkish eggs; Masala beans on toast20-Minute BreakfastsMasala chai brioche & butter breakfast pudding; Tandoori breakfast potatoes; Onion bhaji hash brownsFirst BitesPapri chaat; Chilli cheese garlic naan; Halloumi pakorasFamily FeastsKarahi chicken; Lamb biriyani; Cheat's 'birria' tacosEasy MealsChilli paneer; One-pot salmon & rice; Butter chicken burgerSweet TreatsChai churros; Pistachio kulfi; Karak cookiesDrinksMasala chai; Lychee mirch mocktail; Strawberry falooda bubble tea
Diabetes Cookbook For Dummies
by Simon Poole Amy RioloEasy-to-follow recipes for nourishing, satisfying, diabetes-friendly meals Diabetes Cookbook For Dummies helps you maintain control of your health without giving up tasty, fulfilling meals. With 125 new recipes and an eight-page color insert, this cookbook combines fabulous flavors with proven health benefits. Award winning chef Amy Riolo and internationally renowned doctor Simon Poole provide a holistic understanding of diabetes and show you how to maximize nutrition at meals whether you’re living with diabetes, prediabetes, or simply want to gain better control of your health. Each recipe includes a breakdown of ingredients, explaining how various taste profiles affect health and giving you a glimpse of the powerful effects of micronutrients and bioactive compounds. Learn to boost your health and feel better with this trusted Dummies cookbook. Create diabetes-friendly meals that balance high-quality carbohydrates with healthy fats and sustainable proteins Enjoy delicious, chef-inspired recipes that everyone will love Learn how micronutrients and superfoods can enhance your health and life Follow meal plans that make sense, no matter where in the world you are located Get a clear summary of the latest scientific understanding of diabetes nutritionFollowing the nutritional advice and recipes in this guide will prove that even with diabetes, living with both pleasure and health in mind is easy. Those newly diagnosed with diabetes or prediabetes, and their care givers will love the mouth-watering recipes in Diabetes Cookbook For Dummies.
Diabetes Cookbook For Dummies
by Simon Poole Amy RioloEasy-to-follow recipes for nourishing, satisfying, diabetes-friendly meals Diabetes Cookbook For Dummies helps you maintain control of your health without giving up tasty, fulfilling meals. With 125 new recipes and an eight-page color insert, this cookbook combines fabulous flavors with proven health benefits. Award winning chef Amy Riolo and internationally renowned doctor Simon Poole provide a holistic understanding of diabetes and show you how to maximize nutrition at meals whether you’re living with diabetes, prediabetes, or simply want to gain better control of your health. Each recipe includes a breakdown of ingredients, explaining how various taste profiles affect health and giving you a glimpse of the powerful effects of micronutrients and bioactive compounds. Learn to boost your health and feel better with this trusted Dummies cookbook. Create diabetes-friendly meals that balance high-quality carbohydrates with healthy fats and sustainable proteins Enjoy delicious, chef-inspired recipes that everyone will love Learn how micronutrients and superfoods can enhance your health and life Follow meal plans that make sense, no matter where in the world you are located Get a clear summary of the latest scientific understanding of diabetes nutritionFollowing the nutritional advice and recipes in this guide will prove that even with diabetes, living with both pleasure and health in mind is easy. Those newly diagnosed with diabetes or prediabetes, and their care givers will love the mouth-watering recipes in Diabetes Cookbook For Dummies.
Diabetes Meal Planning & Nutrition For Dummies
by Simon Poole Amy RioloLearn how to eat well, improve your health, and enjoy life with diabetes The new edition of Diabetes Meal Planning & Nutrition For Dummies offers you a holistic approach to living your best life with diabetes. Optimize your diet and plan delicious meals that will empower you to take control, improve your health, prevent, and even reverse diabetes. Written by an award-winning chef and renowned doctor who are both experts in the field of nutrition, this book helps you understand what defines healthful eating for diabetes, its crucial role to long term health, and how meal planning is a key to successful diabetes management. Learn how to receive all the nutrients necessary for glucose control while managing Type 1 or Type 2 diabetes and maintaining ideal weight. Discover how to supercharge your diet and protect yourself from the complications associated with diabetes with anti-inflammatory and antioxidant-rich foods. To get you started, this indispensable guide includes 22 mouthwatering, easy to recreate, and affordable recipes that maximize the benefits of nutritious ingredients to regulate blood glucose levels. The kitchen and shopping hacks will enable you to master culinary therapy and take delight in preparing meals and cooking. This updated edition includes: Practical examples of meal plans perfectly suited for prediabetes, Type 1, and Type 2 diabetes A whole person approach to diabetes that focuses on diet, lifestyle, exercise, and medical treatment Coverage of new therapies and the latest evidence on how gut health can help with diabetes management Nutrition facts and health benefits for your favorite ingredients, so you can eat what you loveDiabetes Meal Planning & Nutrition For Dummies is an excellent resource for those interested in the latest diabetes-friendly nutrition guidelines, as well as anyone who has been diagnosed with diabetes or has a loved one who has been diagnosed, or would like to prevent it.
Diabetes Meal Planning & Nutrition For Dummies
by Simon Poole Amy RioloLearn how to eat well, improve your health, and enjoy life with diabetes The new edition of Diabetes Meal Planning & Nutrition For Dummies offers you a holistic approach to living your best life with diabetes. Optimize your diet and plan delicious meals that will empower you to take control, improve your health, prevent, and even reverse diabetes. Written by an award-winning chef and renowned doctor who are both experts in the field of nutrition, this book helps you understand what defines healthful eating for diabetes, its crucial role to long term health, and how meal planning is a key to successful diabetes management. Learn how to receive all the nutrients necessary for glucose control while managing Type 1 or Type 2 diabetes and maintaining ideal weight. Discover how to supercharge your diet and protect yourself from the complications associated with diabetes with anti-inflammatory and antioxidant-rich foods. To get you started, this indispensable guide includes 22 mouthwatering, easy to recreate, and affordable recipes that maximize the benefits of nutritious ingredients to regulate blood glucose levels. The kitchen and shopping hacks will enable you to master culinary therapy and take delight in preparing meals and cooking. This updated edition includes: Practical examples of meal plans perfectly suited for prediabetes, Type 1, and Type 2 diabetes A whole person approach to diabetes that focuses on diet, lifestyle, exercise, and medical treatment Coverage of new therapies and the latest evidence on how gut health can help with diabetes management Nutrition facts and health benefits for your favorite ingredients, so you can eat what you loveDiabetes Meal Planning & Nutrition For Dummies is an excellent resource for those interested in the latest diabetes-friendly nutrition guidelines, as well as anyone who has been diagnosed with diabetes or has a loved one who has been diagnosed, or would like to prevent it.
Diet Starts Monday: Ditch the Scales, Reclaim Your Body and Live Life to the Full
by Laura AdlingtonDiet Starts Monday is a no-BS guide to body acceptance in a looks-obsessed world.Plus-size TV personality and body confidence advocate Laura Adlington has struggled with her weight (and the weight of other people's opinions) her entire life. Here, in conversation with experts including doctors, psychologists and nutritionists, Laura reveals just how detrimental diet culture is to health, and explores where our true worth lies.Packed with personal stories and practical advice, this book will help you find peace with your body – not be at constant war with it.By undoing negative ingrained beliefs about beauty and value, and focusing on building inner confidence, Diet Starts Monday will empower you to live a fun and full life – whatever your size.
Dodging Dementia: 2nd Edition of The Essential Guide to Avoiding Dementia
by Mary Jordan Jerry ThompsonIf you have concerns about you or a loved one developing dementia, Mary Jordan guides you through how to assess your personal risk and the many things you can do to mitigate that risk based on the latest evidence. Whether you have a close relative with dementia, a history of high-risk factors for this condition, or a diagnosis of MCI (mild cognitive impairment) you may be concerned to know how personally 'at risk' you or a loved one is, and what you can do to 'dodge' what is definitely not inevitable. In this second edition of her highly regarded Essential Guide to Avoiding Dementia, Mary Jordan guides readers through the many factors associated with developing dementia and the science behind our current understanding, including: diet, exercise, trauma, pharmaceuticals (contributed by Dr Jerry Thompson), genetics, social isolation, sleep, neurological deficits such as hearing loss, insulin resistance and diabetes type 2. Based on her professional and personal experience, Mary offers a programme from which the individual reader can choose what works for them and their individual risks and circumstances with the emphasis on what is practically rather than theoretically possible.
The Dry Bar: Over 60 recipes for zero-proof craft cocktails
by Owen WilliamsAll the showmanship of proper cocktail mixology brought to a no-alcohol drinks book, The Dry Bar includes high-end counterparts to well-loved favourites, from the Passionfruit 'mojito' to the Espresso 'martini'.There are none of the overly sweet juice-oriented mocktails here: these are drinks for a sophisticated palate and show-off entertaining – finely curated and expertly crafted. This is the a go-to book for anyone wanting to enjoy the feeling of having a 'proper' drink without any of the downsides of alcohol.For those who like serious cocktails and fine dining but are cutting back on alcohol, are sober curious, or on dry January, the recipes deliver the flavour profiles of traditional spirits.
Drying and Valorisation of Food Processing Waste (Advances in Drying Science and Technology)
by Chien Hwa Chong Rafeah Wahi Chee Ming Choo Shee Jia Chew Mackingsley Kushan DassanayakeDrying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in mitigating the issue of food waste. This book evaluates the current research, technologies, and methodologies in food waste processing and valorisation, highlighting the challenges and opportunities that exist in this field. This book provides a systematic classification of various types of food waste and how to choose the most appropriate drying technology based on waste characteristics. It also covers the effects of drying technologies on physical and chemical properties, as well as valuable compounds. In addition, it evaluates the impact of drying on different valorisation routes and provides real-life industrial case studies to illustrate the practical applications of the concepts discussed. It is an invaluable resource for professionals, researchers, and academics who are looking to gain a deeper understanding of the impact of drying on food waste reduction and valorisation. This book is aimed at chemical, food, and environmental engineers as well as researchers and academics in these fields. It provides a comprehensive overview of the latest developments in food waste processing and valorisation and is an essential reference for professionals seeking to advance their knowledge in this field. Additionally, this book's practical approach and case studies make it an ideal resource for students and researchers who are looking to gain hands-on experience in food waste reduction and valorisation.
Drying and Valorisation of Food Processing Waste (Advances in Drying Science and Technology)
by Chien Hwa Chong Rafeah Wahi Chee Ming Choo Shee Jia Chew Mackingsley Kushan DassanayakeDrying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in mitigating the issue of food waste. This book evaluates the current research, technologies, and methodologies in food waste processing and valorisation, highlighting the challenges and opportunities that exist in this field. This book provides a systematic classification of various types of food waste and how to choose the most appropriate drying technology based on waste characteristics. It also covers the effects of drying technologies on physical and chemical properties, as well as valuable compounds. In addition, it evaluates the impact of drying on different valorisation routes and provides real-life industrial case studies to illustrate the practical applications of the concepts discussed. It is an invaluable resource for professionals, researchers, and academics who are looking to gain a deeper understanding of the impact of drying on food waste reduction and valorisation. This book is aimed at chemical, food, and environmental engineers as well as researchers and academics in these fields. It provides a comprehensive overview of the latest developments in food waste processing and valorisation and is an essential reference for professionals seeking to advance their knowledge in this field. Additionally, this book's practical approach and case studies make it an ideal resource for students and researchers who are looking to gain hands-on experience in food waste reduction and valorisation.
Easy Wins: 12 flavour hits, 125 delicious recipes, 365 days of good eating
by null Anna JonesA SUNDAY TIMES BESTSELLER A brand new and essential book from award-winning and bestselling cook Anna Jones. Anna Jones gives her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet. Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there’s practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps. EASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph. ‘For when it’s 8pm, you’re starving and you want a Tuesday night triumph. An easy, honest, delicious win’ Yotam Ottolenghi ‘Clever, delicious, heartfelt and wholesome’ Jamie Oliver ‘The culinary equivalent of a pair of faded vintage Levi’s or a biscuit-coloured cashmere jumper – endlessly adaptable staples I turn to again and again and know, without question, will make me feel good’ Hayley Maitland, Vogue ‘Full of beautiful and vibrant vegetable recipes, all of which look so doable as well as packed with flavour’ Bee Wilson
Eat to Your Heart's Content: Recipes to improve your health from an award-winning chef and heart attack survivor
by Sat BainsSat Bains worked out, always maintained a reasonable weight and considered himself fit and healthy, so it was a shock when, in March 2021, he had a massive heart attack and underwent an emergency triple heart bypass operation.During recovery, Sat consulted his friend, nutritionist Dr Neil Williams, who guided him on a revised diet to help maintain heart health. Having two Michelin Stars and a three-decade long obsession with flavour, Sat was not willing to sacrifice great food just because his diet now had to be heart healthy. This collection of recipes is made up of those he devised following surgery and focuses on lean protein, a mix of legumes, good fats - such as avocado, nuts and olive oil - and vegetables and fruits.These delicious, simple dishes are designed for every day, they use supermarket-friendly ingredients and are accompanied by nutritional advice highlighting the ingredients rich in heart-healthy vitamins and minerals.
Eating Disorders Don’t Discriminate: Stories of Illness, Hope and Recovery from Diverse Voices
by Nigel Owens Dianne Buswell Smriti Mundhra Marilyn Okoro Megan Jayne Crabbe Dave Chawner Selina Tossut Sam Layton Lindsey Holland George Mycock Lara Rebecca Jessica Wilson Afftene Ceri Taylor Ryan Sheldon Bobby Kasmire Cynthia Bulik Jasmine C. Leyva Clare Steedman Rachael Alder-Byrne Hope Virgo Ro Mitchell Kristina Saffran Hana Brannigan James Downs Molly Bartrip Amalie Lee Becky Excell Eva Trujillo Shannon Dymond Laura Mae Ramsey Lee Chambers Sam Clark-Stone Amanda Taylor Bayadir Mohamed-Osman Raffela Mancuso Sophie BaverstockEating disorders know no boundaries. They don't discriminate.Every story of living with an eating disorder is unique. Eating Disorders Don't Discriminate brings together thirty-one of them, each tackling the stereotypes and misconceptions about what eating disorders look like and who they impact.Athletes, activists, directors, models, health professionals, and more share their experiences of eating disorders, including binge eating disorder, bulimia nervosa, anorexia nervosa, ARFID and OSFED, and highlight the complexities of how race, gender, culture and social media can influence our experiences of body and food.Compiled by Dr Chuks Nwuba, who has cared for some of the UK's most unwell eating disorder patients, and TikToker and eating disorder advocate Bailey Spinn, this stirring anthology is one of hope and encouragement for anyone who feels misunderstood and underrepresented. With writing from:Rachael Alder-Byrne - Molly Bartrip - Sophie Baverstock - Hana Brannigan - Cynthia Bulik - Dianne Buswell - Lee Chambers - Dave Chawner - Sam Clark-Stone - Megan Jayne Crabbe - James Downs - Shannon Dymond - Emme - Becky Excell - Lindsey Holland - Bobby Kasmire - Sam Layton - Amalie Lee - Raffela Mancuso - Ro Mitchell - Bayadir Mohamed-Osman - Smriti Mundhra - George Mycock - Marilyn Okoro - Nigel Owens - Jasmine C. Perry - Laura Mae Ramsey - Lara Rebecca - Kristina Saffran - Selly - Ryan Sheldon - Clare Steedman - Afftene Ceri Taylor - Amanda Taylor - Eva Trujillo - Hope Virgo - Jessica Wilson
Eating in US National Parks: Cosmopolitan Taste and Food Tourism (Routledge Food Studies)
by Kathleen LeBescoThis book presents a fascinating exploration of eating experiences within US national parks, explaining how, on what, and why people eat in national parks and how this has changed over the last century. National parks are enjoying unprecedented popularity, and they are especially popular sites for the expression of cosmopolitanism, an ideological outlook descended from the Romantics on whose vision the parks were originally founded. The book explores the constructed foodscape within US national parks, situating the romantic consumption ethos within the context of sociological work on distinction, culinary tourism, and culinary capital. It analyzes and problematizes elements of cosmopolitan taste and desire, examining food tourism in wilderness spaces that satisfies cosmopolitan hunger for authenticity and a certain type of self-making. Weaving together strands of research that have not been previously integrated, the book gleans meaning from concessions menus and park restaurant web pages and employs audience analysis to take stock of park restaurant visitors’ contributions to restaurant review websites, as well as to understand how they represent their park eating experiences on social media. The book examines how satisfying cosmopolitan tastes in the parks creates profit for corporate concessioners, but also may produce bioregionalist successes and a recentering of Indigenous foodways. It concludes by exploring inroads to a better food experience in the parks, involving food products and processes that are regionally/locally specific, where tourists witness and participate in food production and enjoy commensality, but that are also non-extractive and show care for the environment and the people who inhabit it. This book will be of great interest to students and scholars of food studies, tourism and hospitality, sociology of culture, parks and recreation, American studies, and environmental studies. The book will also be of interest to parks and recreation decision makers, sustainable tourism leaders, and hospitality managers.
Eating in US National Parks: Cosmopolitan Taste and Food Tourism (Routledge Food Studies)
by Kathleen LeBescoThis book presents a fascinating exploration of eating experiences within US national parks, explaining how, on what, and why people eat in national parks and how this has changed over the last century. National parks are enjoying unprecedented popularity, and they are especially popular sites for the expression of cosmopolitanism, an ideological outlook descended from the Romantics on whose vision the parks were originally founded. The book explores the constructed foodscape within US national parks, situating the romantic consumption ethos within the context of sociological work on distinction, culinary tourism, and culinary capital. It analyzes and problematizes elements of cosmopolitan taste and desire, examining food tourism in wilderness spaces that satisfies cosmopolitan hunger for authenticity and a certain type of self-making. Weaving together strands of research that have not been previously integrated, the book gleans meaning from concessions menus and park restaurant web pages and employs audience analysis to take stock of park restaurant visitors’ contributions to restaurant review websites, as well as to understand how they represent their park eating experiences on social media. The book examines how satisfying cosmopolitan tastes in the parks creates profit for corporate concessioners, but also may produce bioregionalist successes and a recentering of Indigenous foodways. It concludes by exploring inroads to a better food experience in the parks, involving food products and processes that are regionally/locally specific, where tourists witness and participate in food production and enjoy commensality, but that are also non-extractive and show care for the environment and the people who inhabit it. This book will be of great interest to students and scholars of food studies, tourism and hospitality, sociology of culture, parks and recreation, American studies, and environmental studies. The book will also be of interest to parks and recreation decision makers, sustainable tourism leaders, and hospitality managers.