"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 the generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...

Explores the love dragons have for tacos, and the dangers of feeding them them anything with spicy salsa.

What should we have for dinner? When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods might shorten your life. Today, buffeted by one food fad after another, America is suffering from a national eating disorder. As the cornucopia of the modern American supermarket and fast food outlet confronts us with a bewildering and treacherous...

A guide to some of the world's most fascinating places. As seen and experienced by writer, television host, and relentlessly curious traveler Anthony Bourdain. Anthony Boudrain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New Yrok to a tribal longhouse in Borneo; from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania's utterly beautiful Serengeti and the stunning desert solitude...

A resource guide to making green changes when buying, cooking, and eating food, discussing what kind of food to buy, where to shop, food storage, cooking utensils and methods, clean-up, waste, and best choices in meat, dairy, seafood, drinks, fruits, vegetables, and packaged foods. Includes recipes.

Follows the author's family's efforts to live on locally- and home-grown foods, an endeavor through which they learned lighthearted truths about food production and the connection between health and diet.

A fussy eater decides to sample the carrots after her brother convinces her that they are really orange twiglets from Jupiter.

An adaptation of the famous book offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of consumers to protect their health and the environment.

A classically trained chef relates the experiences that made her resolve to take up hunting, describing her research with experienced hunters and her subsequent efforts to create recipes using foods she can supply for herself.