{"title":"Diet \u0026 Nutrition","description":null,"products":[{"product_id":"the-omnivores-dilemma-a-natural-history-of-four-meals-paperback","title":"The Omnivore's Dilemma: A Natural History of Four Meals - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Pollan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits.\" --\u003ci\u003eThe New Yorker\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eOne of the \u003ci\u003eNew York Times Book Review's \u003c\/i\u003eTen Best Books of the Year and Winner of the James Beard Award \u003cp\u003e\u003c\/p\u003eAuthor of \u003ci\u003eThis is Your Mind on Plants, How to Change Your Mind \u003c\/i\u003eand the #1 \u003ci\u003eNew York Times\u003c\/i\u003e Bestseller \u003ci\u003eIn Defense of Food \u003c\/i\u003eand \u003ci\u003eFood Rules\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eWhat should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with \u003ci\u003eThe Omnivore's Dilemma, \u003c\/i\u003ehis brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan's revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, \u003ci\u003eThe Omnivore's Dilemma\u003c\/i\u003e continues to transform the way Americans think about the politics, perils, and pleasures of eating.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMichael Pollan\u003c\/b\u003e is the author of seven previous books, including \u003ci\u003eCooked\u003c\/i\u003e, \u003ci\u003eFood Rules\u003c\/i\u003e, \u003ci\u003eIn Defense of Food\u003c\/i\u003e, \u003ci\u003eThe Omnivore's Dilemma\u003c\/i\u003e and \u003ci\u003eThe Botany of Desire\u003c\/i\u003e, all of which were \u003ci\u003eNew York Times\u003c\/i\u003e bestsellers. He's also the author of the audiobook \u003ci\u003eCaffeine: How Caffeine Created the Modern World\u003c\/i\u003e. A longtime contributor to the \u003ci\u003eNew York Times\u003c\/i\u003e Magazine, he also teaches writing at Harvard and the University of California, Berkeley. In 2010, \u003ci\u003eTIME\u003c\/i\u003e magazine named him one of the one hundred most influential people in the world.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 480\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2007\u003c\/div\u003e\n            \n                \u003cdiv\u003e\u003cstrong\u003eAccelerated Reader:\u003c\/strong\u003e\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eQuiz Name:\u003c\/strong\u003e Omnivore's Dilemma: The Secrets Behind What You Eat\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eInterest Level:\u003c\/strong\u003e Upper Middle Grades, 6 and up\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eReading Level:\u003c\/strong\u003e 6.8\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003ePoint Value:\u003c\/strong\u003e 11\u003c\/div\u003e\n                \n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914648064344,"sku":"9780143038580","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/SDgMQZBemh9780143038580.webp?v=1792781566"},{"product_id":"devoured-how-what-we-eat-defines-who-we-are-paperback","title":"Devoured: How What We Eat Defines Who We Are - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSophie Egan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA provocative look at how and what Americans eat and why--a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.\u003c\/p\u003e\u003cp\u003eFood writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character--work, freedom, and progress--and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great.\u003c\/p\u003e\u003cp\u003eEgan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of \"perks\" like free meals for employees; from the American obsession with \"having it our way\" to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture--artisan and organic and what exactly \"natural\" means--to low culture--the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine--like the nation itself--has been shaped by diverse influences from across the globe.\u003c\/p\u003e\u003cp\u003eDevoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis insightful exploration of the American food psyche reveals: \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFood Psychology: \u003c\/b\u003e An analysis of how core American values--work, freedom, and progress--paradoxically create a food scene that is both deeply unhealthy and uniquely innovative.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWorkaholic Culture: \u003c\/b\u003e An inside look at the \"Sad Desk Lunch,\" the rise of snack-centered meals, and why we'll happily wait two hours for brunch but can't spare ten minutes for a weekday lunch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCustomization and Choice: \u003c\/b\u003e From Starbucks to Chipotle, a deep dive into our national obsession with \"having it our way\" and how it has reshaped the entire food industry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDiet Evangelism: \u003c\/b\u003e Why every new food fad, from Paleo to meal replacements like Soylent, is preached with religious fervor and what it reveals about our search for scientific salvation.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eDevoured, \u003c\/em\u003e Sophie Egan reveals the deeper meaning behind our food choices: from our prioritizing of convenience over health to the ways food at work affects our happiness; from the American obsession with \"having it our way\" at Starbucks, Chipotle, and other chains to the fascinating dynamic between highbrow food culture--artisan this and small-batch that--and the lowbrow, such as Taco Bell's record-breaking sales of Doritos Locos Tacos.\u003c\/p\u003e\u003cp\u003eConsider this the \u003cem\u003eFreakonomics\u003c\/em\u003e of food. Weaving together psychology, anthropology, food science, marketing, and behavioral economics, \u003cem\u003eDevoured\u003c\/em\u003e takes us from the workplace to the home kitchen, from the grocery aisles to fast-food counters.\u003c\/p\u003e--Rachel Berman, RD, CDN, Head of Content for Verywell\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eDevoured, \u003c\/em\u003e Sophie Egan reveals the deeper meaning behind our food choices: from our prioritizing of convenience over health to the ways food at work affects our happiness; from the American obsession with \"having it our way\" at Starbucks, Chipotle, and other chains to the fascinating dynamic between highbrow food culture--artisan this and small-batch that--and the lowbrow, such as Taco Bell's record-breaking sales of Doritos Locos Tacos.\u003c\/p\u003e\u003cp\u003eConsider this the \u003cem\u003eFreakonomics\u003c\/em\u003e of food. Weaving together psychology, anthropology, food science, marketing, and behavioral economics, \u003cem\u003eDevoured\u003c\/em\u003e takes us from the workplace to the home kitchen, from the grocery aisles to fast-food counters.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 23, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914724151640,"sku":"9780062390998","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AX_BZsvwFF9780062390998.webp?v=1792781663"},{"product_id":"first-bite-how-we-learn-to-eat-paperback","title":"First Bite: How We Learn to Eat - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBee Wilson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWe are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a portion is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In \u003ci\u003eFirst Bite\u003c\/i\u003e, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. \u003cp\u003e\u003c\/p\u003e The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, \u003ci\u003eFirst Bite\u003c\/i\u003e also shows us how we can change our palates to lead healthier, happier lives.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBee Wilson\u003c\/b\u003e is a celebrated food writer, food historian, and author of five books, including \u003ci\u003eFirst Bite: How We Learn to Eat\u003c\/i\u003e and \u003ci\u003eConsider the Fork: A History of How We Cook and Eat\u003c\/i\u003e. 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Muskett\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis book has been deemed as a classic and has stood the test of time. The book has been considered by academicians and scholars of great significance and value to literature. 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Through illustrations, we are shown how food passes through the digestive tract, and how eating the correct food at the right intervals is important to maintaining health. Breakfast is identified as the most important meal, being as it is the meal which commences each day.\u003c\/p\u003e\u003cp\u003eThroughout the text, Kellogg identifies and discusses common maladies of the digestive tract, their causes and potential remedies. The building up of harmful bacteria in the gut is one such problem, and that different kinds of germs which contribute to this. Kellogg posits that maintaining a healthy gut free of harmful bacteria is crucial for avoiding indigestion and other ailments, and that certain foods can promote better health. Finally, Kellogg praises nuts as a source of protein and speculates that they will become a staple part of a health-conscious diet in future.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 98\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.23 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 27, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915986276696,"sku":"9781789872118","price":20.12,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/nmqSNqV0AF9781789872118.webp?v=1792796005"},{"product_id":"we-are-what-we-eat-a-slow-food-manifesto-paperback","title":"We Are What We Eat: A Slow Food Manifesto - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlice Waters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eWe Are What We Eat\u003c\/i\u003e, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space--human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. \u003cp\u003e\u003c\/p\u003eOver years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today--from illness, to social unrest, to economic disparity, and environmental degradation--are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a \"slow food way,\" each of us--like the community around her restaurant--can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. \u003cp\u003e\u003c\/p\u003eThis is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large--our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation--simply by shifting our relationship to food. All it takes is a taste. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAlice Waters\u003c\/b\u003e is a chef and the founder\/owner of Chez Panisse in Berkeley, California. She has won numerous awards, including the Julia Child Award, the National Humanities Medal, the French Legion of Honor Medal, the Cavaliere of the Italian Republic, and three James Beards Awards. As vice president of Slow Food International and founder of the Edible Schoolyard Project, she has helped bring food awareness to people of all ages all over the world.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.75 x 8.13 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 07, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916080550232,"sku":"9780525561552","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Jo0ZkxWFnR9780525561552.webp?v=1792799506"},{"product_id":"the-lost-supper-searching-for-the-future-of-food-in-the-tastes-of-the-past-paperback","title":"The Lost Supper: Searching for the Future of Food in the Tastes of the Past - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTaras Grescoe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003cb\u003eFor fans of Michael Pollan and Anthony Bourdain, this \"surprising, flavorsome tour of ancient cuisines\" (\u003ci\u003eKirkus\u003c\/i\u003e STARRED)--from Neolithic bread to ancient Roman fish sauce--reveals why reviving the foods of the past is the key to saving the future.\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"A fascinating look at the people who are keeping these ancient food traditions alive against the odds, while offering a rough roadmap toward a more sustainable food ecosystem.\"--\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMany of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our diets. Whether it's monoculture crops, hormone-fed beef, or high-fructose corn syrup, industrially-produced foods have troubling consequences for us and the planet. But as culinary diversity diminishes, many people are looking to a surprising place to safeguard the future: into the past. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Lost Supper\u003c\/i\u003e explores an idea that is quickly spreading among restaurateurs, food producers, scientists, and gastronomes around the world: that the key to healthy and sustainable eating lies not in looking forward, but in looking back to the foods that have sustained us through our half-million-year existence as a species. \u003cp\u003e\u003c\/p\u003eAcclaimed author Taras Grescoe introduces readers to the surprising and forgotten flavors whose revival is captivating food-lovers around the world: ancient sourdough bread last baked by Egyptian pharaohs; raw-milk farmhouse cheese from critically endangered British dairy cattle; ham from Spanish pata negra pigs that have been foraging on acorns on a secluded island since before the United States was a nation; and olive oil from wild olive trees uniquely capable of resisting quickly evolving pests and modern pathogens. \u003cp\u003e\u003c\/p\u003eFrom Ancient Roman fish sauce to Aztec caviar to the long-thought-extinct silphium, \u003ci\u003eThe Lost Supper\u003c\/i\u003e is a deep dive into the latest frontier of global gastronomy--the archaeology of taste. Through vivid writing, history, and first-hand culinary experience, Grescoe sets out a provocative case: in order to save these foods, he argues, we've got to eat them.\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePublished in partnership with the David Suzuki Institute.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cbr\u003e\u003cb\u003eTaras Grescoe \u003c\/b\u003eis the author of seven nonfiction books and a widely read commentator on the interplay of food, travel, and the environment. His journalism has been published in many of the world's leading newspapers and magazines, including the\u003ci\u003e New York Times\u003c\/i\u003e, the \u003ci\u003eGuardian\u003c\/i\u003e, and \u003ci\u003eNational Geographic.\u003c\/i\u003e He lives in Montreal, Quebec. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 312\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 7.7 x 5.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 20, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916458758488,"sku":"9781778402128","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/nYBHVZJfi29781778402128.webp?v=1792803287"},{"product_id":"eat-and-grow-thin-paperback","title":"Eat and Grow Thin - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVance Thompson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eKnown as one of America's first low-carb diet books, author Vance Thompson offers his strategy for \"escaping the tragedy of growing fat.\" What's more. \"The Mahdah menus tell you exactly what to eat just what food values should be banked every day. The menus are composed. Each luncheon is complete in itself. Each dinner provides exactly the nutriment needed and in exactly the right proportions. And breakfast? Oh, we of the slim-waisted gracilities breakfast on a cup of yellow tea or a cup of black coffee or a dish of fresh, ripe fruit.\" Originally published in 1914 and long out-of-print, Eat and Grow Thin proves just how long low-carbohydrate eating plans have been around. Of course, contemporary dieters familiar with the current low-carb craze will find memorable advice here as well as a wealth of \"slimming recipes\" from the turn of the century. VANCE THOMPSON (1863-1925) was an American author and literary \"Renaissance Man\" of the early 20th century. His work covers a wide-range of genres including poetry, stage plays, miscellaneous manuscripts as well as sheet music. Capitalizing on popular tastes of the era, his earlier works include The Ego Book: A Book of Selfish Ideals (1914), Drink and Be Sober (1916), and Live and Be Young (1920). An extensive collection of his literary works and personal papers are stored in the Library for Rare Books and Special Collections at Princeton University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.27 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916465803608,"sku":"9781596052789","price":17.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/nxXc23KNKh9781596052789.webp?v=1792803296"},{"product_id":"food-in-war-time-paperback","title":"Food In War Time - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGraham Lusk\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eHow does war reshape the way we eat? Food In War Time by Graham Lusk delves into the stark realities and ingenious solutions that defined nutrition during war, tracing how societies confronted food scarcity and transformed daily meals in the crucible of conflict. With clarity and authority, Lusk's historical food analysis offers a compelling window into early 20th-century life, illuminating the impact of war on diet and the strategies that sustained nations through hardship. This enduring food history book stands as a cornerstone for anyone fascinated by world war food studies or the evolution of wartime nutrition research. Drawing from rigorous observation and contemporary science, Lusk investigates not only the challenges but also the resilience and adaptability of communities under siege. His insights resonate with academic readers and history enthusiasts alike, offering both practical knowledge and a deeper appreciation for the complex interplay between conflict and sustenance. Republished by Alpha Editions in a careful modern edition, this volume preserves the spirit of the original while making it effortless to enjoy today - a heritage title prepared for readers and collectors alike. Whether you are a collector of classic literature, a student of Graham Lusk publications, or simply intrigued by the solutions devised to overcome food scarcity, Food In War Time is more than a chronicle - it is a cultural touchstone, restored for the curious minds of today and tomorrow.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 36\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.09 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 19, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916475109720,"sku":"9789354045691","price":20.92,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9zO6ZFi3vE9789354045691.webp?v=1792803308"},{"product_id":"the-closet-of-sir-kenelm-digby-knight-opened-newly-edited-with-introduction-notes-and-glossary-by-anne-macdonell-paperback","title":"The Closet Of Sir Kenelm Digby Knight Opened: Newly Edited, With Introduction, Notes, And Glossary, By Anne Macdonell - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKenelm Digby\u003c\/b\u003e (Author), \u003cb\u003eAnne Macdonell\u003c\/b\u003e (Editor), \u003cb\u003eAnne Macdonell\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003eThe Closet Of Sir Kenelm Digby Knight Opened: Newly Edited, With Introduction, Notes, And Glossary, By Anne Macdonell This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting \u0026amp; Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and\/or revised edition, as opposed to other scanned \u0026amp; printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content\/pages, and\/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentional\\unintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and\/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content. HAPPY READING!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 188\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.43 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 27, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917029445976,"sku":"9789354203398","price":18.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/v9_mCZzjKD9789354203398.webp?v=1792813982"}],"url":"https:\/\/usa-markt.com\/collections\/books-history-diet-nutrition.oembed","provider":"usa-markt","version":"1.0","type":"link"}