Summary: "Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape...
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Publisher / Publication Date: PBS Distribution 2016
Copies Available at Woodmere
2 available in E-TV DVDs, Call number: DVD E-TV INSummary: ""In almost any culture, at any time, you can find food writing," writes guest editor Mark Bittman in his introduction. "Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing." The stories in this year's Best American Food Writing...
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Publisher / Publication Date: 2023
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Place a hold to request this item.Kingsley, Lisa
Summary: "From the Smithsonian Institution, the real story of the American table in a collection of snapshots, stories, and recipes from the pre-colonial era through today, including the people and events that have often been left out. In this exploration of the American table, the Smithsonian Institution presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through...
Format: text
Publisher / Publication Date: Harvest, an imprint of William Morrow 2023
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1 available in Adult Non-fiction, Call number: 641.5973 KINContents: Robots everywhere--Sirens--Reedickyoulus--Hoppy bunny--Laser lenses--Couples skate--Dummy love--The marines--Bible fruit--Gene E--Shake like me--She creature--Chick magnet.
Format: moving image
Publisher / Publication Date: Madman Entertainment [distributor] 2010
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2 available in Television Series DVDs, Call number: DVD TV AQUSummary: "Within the last half century, our agricultural and food industries have changed more than ... ever before. New technologies and scientific ingenuity have given rise to genetically modified organisms (GMOs) and other man-made foods. People have begun to raise concerns about the safety of GMOs in our food supply, given their incredible dominance in a large portion of our diets. Traditional...
Format: moving image
Publisher / Publication Date: KITG Productions 2015
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1 available in Documentary DVDs, Call number: DVD DOC OFYogerst, Joseph R.
Summary: "This culinary guide reveals the best food experiences across all 50 states and Canada"--
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Publisher / Publication Date: National Geographic Partners, LLC 2024
Sorry, no copies available
Place a hold to request this item.Lee, Su Youn
Summary: When Coco the chipmunk, who always shares her food, falls ill, her new friends come to care for her in the same way she taught them, in this heartwarming debut picture book inspired by a Korean greeting.
Format: text
Publisher / Publication Date: Feiwel and Friends 2022
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1 available in Juvenile Easy, Call number: JE LEEOtawka, Whitney
Summary: A culinary travel fantasy, celebrating the food of the Southeastern coast. Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia--a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka's muse, inspiring...
Format: text
Publisher / Publication Date: Abrams Books 2019
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Place a hold to request this item.Summary: So many cultural and religious celebrations center on food, but how did this come to be? Discover the rich and varied history of American dining in this three-episode series.
Format: moving image
Publisher / Publication Date: PBS Home Video 2005
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1 available in E-TV DVDs, Call number: DVD E-TV MEASummary: Season 4 of the Emmy and James Beard Award-winning series The Mind of a Chef takes you into the mind of Chef Gabrielle Hamilton, best-selling author of "Blood, bones, and butter", as she runs her restaurant, explores her roots in Pennsylvania, and ventures to Rome and Milan, all the while retracing the inspiration for her culinary career ad exploring what it truly means to cook, think, create,...
Format: moving image
Publisher / Publication Date: 2015
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1 available in Adult Non-fiction, Call number: 641.5 GABWhitman, Sylvia
Summary: A look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it reflected events in American history.
Format: text
Publisher / Publication Date: Lerner Publications 2001
Copies Available at Woodmere
1 available in Juvenile Nonfiction, Call number: J 394.1 WHISummary: Best-selling author, culinary adventurer and self-proclaimed hedonist, Anthony Bourdain has carved out a distinct place as a gastronomic Indiana Jones. In this series, his journey introduces viewers to people and places far beyond the realm of food as he travels the world sampling local foods and culture. Paris: Take an unusual tour of the city of light and love as Tony ventures from a hardcore...
Format: moving image
Publisher / Publication Date: Discovery Communications 2007