In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world’s most creative and controversial innovators on the front lines of food science, agriculture, and climate change.
Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world’s population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades?
“My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother’s uterine tumor, the size of a cabbage, is Week 30, and this is terrifying.”
When her mother is diagnosed with a rare form of cancer, Karen Babine—a cook, collector of thrifted vintage cast iron, and fiercely devoted daughter, sister, and aunt—can’t help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits herself to preparing her mother anything she will eat, a vegetarian diving headfirst into the unfamiliar world of bone broth and pot roast.
Set in the storied Parisian quarter of Montmarte, this heartwarming, comic tale is a must for foodies, Francophiles, and lovers of a good story well told.
Made famous by artists, writers, and bon vivants of every ilk, Montmartre has been the stomping ground for bohemian celebrities through the ages and a neighborhood synonymous with transgression and innovation. Today, it is a bustling multiethnic neighborhood where cultures, cuisines, the past and the future of Europe cohabitate and collide. Here in this vibrant community, in Pujol’s charming English-language debut, a cast of endearing characters fall into increasingly comic situations as they seek to follow their often-outrageous dreams.
In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls.
From her Italian American childhood through singlehood, raising and feeding a growing family, divorce, and a new marriage to food writer Michael Ruhlman, Ann Hood has long appreciated the power of a good meal. Growing up, she tasted love in her grandmother’s tomato sauce and dreamed of her mother’s special-occasion Fancy Lady Sandwiches. Later, the kitchen became the heart of Hood’s own home. She cooked pork roast to warm her first apartment, used two cups of dried basil for her first attempt at making pesto,
In his much-anticipated new novel, Robin Sloan does for the world of food what he did for the world of books in Mr. Penumbra’s 24-Hour Bookstore
Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions. She codes all day and collapses at night, her human contact limited to the two brothers who run the neighborhood hole-in-the-wall from which she orders dinner every evening. Then, disaster! Visa issues. The brothers close up shop, and fast. But they have one last delivery for Lois: their culture, the sourdough starter used to bake their bread.
Why you’ve never been able to lose weight, and how that can change now.
Everything you believe about how to lose weight is wrong. Weight gain and obesity are driven by hormones—in everyone—and only by understanding the effects of insulin and insulin resistance can we achieve lasting weight loss.
In this highly readable and provocative book, Dr. Jason Fung sets out an original, robust theory of obesity that provides startling insights into proper nutrition. In addition to his five basic steps, a set of lifelong habits that will improve your health and control your insulin levels,