Food America

#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health...

The charismatic radio personality from The Howard Stern Show celebrates what we love about American fast food, covering chains both national and regional and offering an opinionated view on restaurant history, secret menu items, and even drive-thru strategy.

Barons is the story of seven corporate titans, their rise to power, and the consequences for everyone else. Take Mike McCloskey, chairman of Fair Oaks Farms. In a few short decades, he went from managing a modest dairy herd to running the Disneyland of agriculture. Mike benefited from deregulation of the American food industry, a phenomenon that has consolidated wealth in the hands of select tycoons, and along the way, hollowed out the nation's rural towns and local businesses.

Fat, Stressed, and Sick makes the case that processed food compromises health not just because of added sugar, salt, and fat, but also because these foods contain significant amounts of glutamate—aka MSG. MSG makes food deliciously addicting. What was not well-known until described here is that most of the MSG in processed food is created during food manufacturing. As the authors show, food processing of protein alone adds ten grams or more a day of MSG to the average American diet.

In Grandpa times, we continue to struggle to find a good place to live, to become a real Cultivator again, and the clock on the Heavenlies is running out. Then there's the whole prospect of the Chains of Chaos completely unraveling at great cost to local reality. I'm going to need yet another pillow for the pile.

Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.

Nationally acclaimed storyteller J.J. Reneaux grew up Cajun for true, surrounded by the stories, music, food, and culture of rural communities in southeastern Texas and southern Louisiana. A traditional storyteller who collects by word-of-mouth, Reneaux has developed her repertoire over years of collecting: on front porches, school playgrounds, and her beloved fishing trips, as well as at nursing homes, airports, and at neighborhood fais-dodos.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

Discover tantalizing recipes, spine-tingling stories, and historic photos from the most notoriously haunted locations across America in this fun and fascinating cookbook. Paranormal investigator and Kindred Spirits co-host Amy Bruni leads you through eerie hotels, haunted homes, hellish hospitals, and spooky ghost towns, giving you stories and a recipe from each place.

In a culture obsessed with food - how it looks, what it tastes like, where it comes from, what is good for us - there are often more questions than answers. Michael Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight - in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.

From a Black philosopher and the author of The Politics of Black Joy, an epic retelling of American history from slavery to Jim Crow from the perspective of the Black women who used magic and spirituality to gain freedom and reshape the culture of the nation. The Conjuring of America tells the...

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

Hundreds of people have gathered to watch the launching of the USS America - our newest and most sophisticated nuclear submarine. Then, the unthinkable happens. The experimental nuclear submarine is hijacked in broad daylight, and only Admiral Jake Grafton stands between the deadly cargo and its intended target: Washington D.C.

From the deserts of the Southwest to the shining Atlantic Coast, the USA is as sweet as it gets. In this tour de food, B. Dylan Hollis takes you on a delicious road trip featuring everything from the coffee-crazed creations of the Pacific Northwest to the larger-than-life sheet cakes of Texas.

This important book “weaves lyrical storytelling and fascinating research into a compelling narrative” (San Francisco Chronicle) to look at dietary differences along class lines and nutritional disparities in America, illuminating exactly how inequality starts on the dinner plate. Inequality...

To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Fast Food Nation is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats.

Since the 1987 publication of Diet for a New America, beef consumption in the United States has fallen a remarkable 19 percent. While many forces are contributing to this dramatic shift in our habits, Diet for a New America is considered to be one of the most important. Diet for a New America is a startling examination of the food we currently buy and eat in the United States and the astounding moral, economic, and emotional price we pay for it.

Hack your next Disney vacation to make the most magical place on earth the absolute happiest it can be with this updated guide to getting the most out of your visit.

The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this updated edition includes the origins of the first American drink, the mint julep (which Wondrich places before the American Revolution) and those of the cocktail itself. It also provides more detail about 19th-century spirits, many new and colorful anecdotes and details about Thomas' life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition.

Overmedicated, overfed, and malnourished, most Americans fail to realize the answer to lower disease rates doesn't lie in more pills but in the foods we eat. With so much misleading nutritional information regarded as common knowledge, from "everything in moderation" to "avoid carbs", the average American is ill-equipped to recognize the deadly force of abundant, cheap, unhealthy food options that not only offer no nutritional benefits but actually bring on disease.