All posts filed under: non fiction

Non-Fiction books about food and other interesting matters.

myfoodistry - traditional cooking and modern inspiration - eating on the wild side

Eating on the Wild Side: The Missing Link to Optimum Health

Nutritional losses did not begin 50 or 100 years ago, she has learned, but thousands of years earlier when we first abandoned our native diet of wild plants and game and began to domesticate animals and grow food in the first primitive gardens. Unwittingly, the choices we made about how to feed our livestock and what to plant in our gardens reduced the amount of vitamins, minerals, protein, fiber, healthy fats, and antioxidants in the human diet, which compromised our ability to fight disease and enjoy optimum health.

myfoodistry - traditional cooking and modern inspiration

Lost Feast : Culinary Extinction and the Future of Food

Lost Feast : Culinary Extinction and the Future of Food. When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future.

The Medieval Kitchen : Recipes from France and Italy | myfoodistry

The Medieval Kitchen : Recipes from France and Italy

The Medieval Kitchen : Recipes from France and Italy. The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast.

Le Miel L'art des abeilles, l'or de la ruche | myfoodistry

Le Miel L’art des abeilles, l’or de la ruche

Le Miel L’art des abeilles, l’or de la ruche. Symbole de douceur, de prospérité et d’abondance, le miel est le fruit du travail titanesque accompli par les abeilles. Découvrez l’histoire de ces travailleuses infatigables, leur morphologie, leur cycle de vie, de même que l’organisation de la colonie et son mystérieux langage. Laissez-vous surprendre par la diversité des plantes et des fleurs donnant aux miels qui en sont issus des couleurs et des saveurs si riches et si distinctes

Extra Virginity : The Sublime and Scandalous World of Olive Oil | myfoodistry

Extra Virginity : The Sublime and Scandalous World of Olive Oil

Extra Virginity : The Sublime and Scandalous World of Olive Oil. For millennia, fresh olive oil has been one of life’s necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today’s researchers are continuing to confirm the remarkable, life-giving properties of true extra virgin olive oil. But what if this symbol of health and purity has become deeply corrupt?

A Brief History of Medicine : From Hippocrates to Gene Therapy | myfoodistry

A Brief History of Medicine : From Hippocrates to Gene Therapy

A Brief History of Medicine : From Hippocrates to Gene Therapy. Paul Strathern steers us skillfully through the maze of discoveries, diseases, and wrong turns that have made medicine what it is today–super efficient, high tech, and increasingly costly. “A Brief History of Medicine” offers an accessible history of the arguments, missteps, and dumb luck that led to the world’s most important medical breakthroughs–from anatomy, grave robbing, the plague, and germ theory to vaccination, quackery, microorganisms, and penicillin.

The Classical Cookbook | myfoodistry

The Classical Cookbook

The Classical Cookbook. The daily life of classical Greece and Rome, although separated from us by 2000 years, can be recreated in almost photographic detail. The Classical Cookbook is the first book of its kind, exploring the daily culture of the Mediterranean through the center of its social life–food and drink.

Tastes of Byzantium | myfoodistry

Tastes of Byzantium

Tastes of Byzantium. For centuries, the food and culinary delights of the Byzantine empire – centred on Constantinople – have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby’s “Tastes of Byzantium” now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire – and how it was cooked.

Let them eat dirt | myfoodistry

Let them eat dirt

Let them eat dirt. In the 150 years since we discovered that microbes cause infectious diseases, we’ve battled to keep them at bay. But a recent explosion of scientific knowledge has led to undeniable evidence that early exposure to these organisms is beneficial to our children’s well-being. It turns out that our current emphasis on hyper-cleanliness and poor diets are taking a toll on our children’s lifelong health

100 million years of food | myfoodistry

100 million years of food

100 million years of food. I wrote this book to examine the human diet in its vast entirety, including the viewpoints of biology, culture, medicine, and history. The book is currently a finalist for the 2016 Lane Anderson Award for Canadian science writing and the 2017 Taste Canada award for culinary narrative. I was a finalist for the 2017 Kobo Emerging Writer Award.

Gut : The Inside Story of Our Body’s Most Underrated Organ | myfoodistry

Gut : The Inside Story of Our Body’s Most Underrated Organ

Gut : The Inside Story of Our Body’s Most Underrated Organ. A cheeky up-close and personal guide to the secrets and science of our digestive system. For too long, the gut has been the body’s most ignored and least appreciated organ, but it turns out that it’s responsible for more than just dirty work: our gut is at the core of who we are.

Food is Culture | myfoodistry

Food is Culture

Food is Culture. Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption—represents a cultural act. Even the “choices” made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions.

Deep Nutrition : Why Your Genes Need Traditional Food | myfoodistry

Deep Nutrition : Why Your Genes Need Traditional Food

Deep Nutrition : Why Your Genes Need Traditional Food. Deep Nutrition illustrates how our ancestors used nourishment to sculpt their anatomy, engineering bodies of extraordinary health and beauty. The length of our limbs, the shape of our eyes, and the proper function of our organs are all gifts of our ancestor’s collective culinary wisdom.

Death by Food Pyramid | myfoodistry

Death by Food Pyramid

Death by Food Pyramid. Warning: Shock and outrage will grip you as you dive into this one-of-a-kind expose. Shoddy science, sketchy politics and shady special interests have shaped American Dietary recommendations and destroyed our nation s health over recent decades. The phrase Death by Food Pyramid isn’t shock-value sensationalism, but the tragic consequence of simply doing what we have been told to do by our own government and giant food profiteers in pursuit of health.

Fast Food Nation | myfoodistry

Fast Food Nation

Fast Food Nation. In 2001, Fast Food Nation was published to critical acclaim and became an international bestseller. Eric Schlosser’s expose revealed 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. The book changed the way millions of people think about what they eat and helped to launch today’s food movement.

Food : The History of Taste | myfoodistry

Food : The History of Taste

Food : The History of Taste. This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present.

Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day.

The Omnivore's Dilemma : A Natural History of Four Meals | myfoodistry

The Omnivore’s Dilemma : A Natural History of Four Meals

The Omnivore’s Dilemma : A Natural History of Four Meals.
In this groundbreaking book, one of America’s most fascinating, original, and elegant writers turns his own omnivorous mind to the seemingly straightforward question of what we should have for dinner. To find out, Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal, and in the process develops a definitive account of the American way of eating.

Food Politics | myfoodistry

Food Politics

Food Politics. We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health.

Nathaniel's Nutmeg | myfoodistry

Nathaniel’s Nutmeg

Nathaniel’s Nutmeg. ON CHRISTMAS DAY, 1616, an English adventurer, Nathaniel Courthope, stepped ashore on a remote island in the East Indies on a most secret and dangerous mission. He had to persuade the head-hunting islanders of Run to grant a monopoly to England over their nutmeg, a fabulously valuable spice in Europe.

Stuffed And Starved : Markets, Power And The Hidden Battle For The World Food System | myfoodistry

Stuffed And Starved : Markets, Power And The Hidden Battle For The World Food System

Stuffed And Starved: Markets, Power And The Hidden Battle For The World Food System. Half the world is malnourished, the other half obese—both symptoms of the corporate food monopoly. Raj Patel conducts a global investigation and what he uncovers is shocking—the real reasons for famine in Asia and Africa….