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A lively, surprising, and necessary guide to navigating our food choices--is a certain food OK for your health? OK for the environment? How do I know if the people who grow or create it are fairly treated?--by an expert in public health from the Culinary Institute of America.
A lively, surprising, and necessary guide to navigating our food choices--is a certain food OK for your health? OK for the environment? How do I know if the people who grow or create it are fairly treated?--by an expert in public health from the Culinary Institute of America.
Über den Autor
Sophie Egan, MPH is director of health and sustainability leadership as well as the editorial director for strategic initiatives at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times’ health section, and she has written about food and health for The Washington Post, EatingWell, Time, The Wall Street Journal, Bon Appétit, WIRED, Edible San Francisco, and other publications. Her first book, Devoured: How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016), is a journey into the American food psyche. Egan holds a master of public health, with a focus on health and social behavior, from the University of California, Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. In 2016, she was named one of the UC Global Food Initiative’s 30 Under 30. In 2018, she earned a certificate from the Harvard Executive Education in Sustainability Leadership program at the Center for Climate, Health, and the Global Environment.
Inhaltsverzeichnis
Introduction
1. Stuff that comes from the ground
4. Stuff that’s made in restaurant kitchens
Additional Tips & Resources
1. Stuff that comes from the ground
- Sugars: In defense of fruit
- Almonds: health nuts or water hogs?
- Arsenic and old rice
- Looking for a humble hero? Beans
- The best produce is the kind you eat
- You Should Buy Organic, when you can afford it
- Radically practical tips for buying produce
- Why water beats all, and tap beats bottle
- Top 5 ways to waste less food at home
- The glory of whole grains and why you shouldn’t miss out
- Grains that are good for your fellow humans and the planet
- Fat in food: the essentials
- From soy to nuts, what to know about plant-based “milks”
- Fermented foods and fiber: bring on the bacteria
- Pollinator protection: what’s at stake and how you can help
- A gentle rain on the plant-based parade
- How to choose a cooking oil
- The olive oil vs. coconut oil showdown
- Frozen foods: it’s the freezers we need to deal with
- SOS: save our souls soils
- Label Lounge: stickers to know for stuff that comes from the ground
- The Great Protein Myth
- The conscious carnivore: First, less. Then, better
- Why fish and seafood are worth your while
- Sustainability at sea: a primer
- Cholesterol, orCan we go back to eating eggs now?
- Cage-free, free-range, and the laundry list of egg
- Superbugs and the food supply: Only you can prevent antibiotic resistance
- Food fraud -- Is that sawdust on my penne?
- Farmed fish: yay or nay?
- Processed meats and cancer
- Your diet and your cancer risk
- The grass-fed question
- Shrimp + slavery = one hot
- Label Lounge: stickers to know for stuff that’s killed and milked
- Processed foods: not all bad
- How the heck do I read a food label?
- Ingredients that sound scary but are actually safe, and ones that sound safe but are actually scary
- Added sugars and artificial sweeteners
- front of a food package
- Up your supermarket savvy
- Food labels and allergies: what to look for
- Hold your water -- from glass to plastic to aluminum
- 10 ways to part ways with plastic
- What to make of calories: for health
- What to make of calories: for the planet
- The unintended consequences of gluten-free everything
- How to limit added sugar: where reality meets joy
- Sell-by – the truth behind the date
4. Stuff that’s made in restaurant kitchens
- “Healthy” fast food
- On becoming a humane society
- Three words of caution when personalizing your nutrition
- Ethical eating in the era of food allergies
- The case for calorie labeling
- Farm-to-table: They’re not all hucksters
- Greening the restaurant scene: Eat like the planet depends on it
Additional Tips & Resources
- 10 Sources I Trust
- 10 Things Worth Reading
Details
| Erscheinungsjahr: | 2020 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781523507382 |
| ISBN-10: | 1523507381 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Egan, Sophie |
| Hersteller: | Workman Publishing |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 203 x 141 x 22 mm |
| Von/Mit: | Sophie Egan |
| Erscheinungsdatum: | 17.03.2020 |
| Gewicht: | 0,417 kg |
Über den Autor
Sophie Egan, MPH is director of health and sustainability leadership as well as the editorial director for strategic initiatives at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times’ health section, and she has written about food and health for The Washington Post, EatingWell, Time, The Wall Street Journal, Bon Appétit, WIRED, Edible San Francisco, and other publications. Her first book, Devoured: How What We Eat Defines Who We Are (William Morrow/HarperCollins, 2016), is a journey into the American food psyche. Egan holds a master of public health, with a focus on health and social behavior, from the University of California, Berkeley, where she was a Center for Health Leadership fellow. She also holds a bachelor of arts with honors in history from Stanford University. In 2016, she was named one of the UC Global Food Initiative’s 30 Under 30. In 2018, she earned a certificate from the Harvard Executive Education in Sustainability Leadership program at the Center for Climate, Health, and the Global Environment.
Inhaltsverzeichnis
Introduction
1. Stuff that comes from the ground
4. Stuff that’s made in restaurant kitchens
Additional Tips & Resources
1. Stuff that comes from the ground
- Sugars: In defense of fruit
- Almonds: health nuts or water hogs?
- Arsenic and old rice
- Looking for a humble hero? Beans
- The best produce is the kind you eat
- You Should Buy Organic, when you can afford it
- Radically practical tips for buying produce
- Why water beats all, and tap beats bottle
- Top 5 ways to waste less food at home
- The glory of whole grains and why you shouldn’t miss out
- Grains that are good for your fellow humans and the planet
- Fat in food: the essentials
- From soy to nuts, what to know about plant-based “milks”
- Fermented foods and fiber: bring on the bacteria
- Pollinator protection: what’s at stake and how you can help
- A gentle rain on the plant-based parade
- How to choose a cooking oil
- The olive oil vs. coconut oil showdown
- Frozen foods: it’s the freezers we need to deal with
- SOS: save our souls soils
- Label Lounge: stickers to know for stuff that comes from the ground
- The Great Protein Myth
- The conscious carnivore: First, less. Then, better
- Why fish and seafood are worth your while
- Sustainability at sea: a primer
- Cholesterol, orCan we go back to eating eggs now?
- Cage-free, free-range, and the laundry list of egg
- Superbugs and the food supply: Only you can prevent antibiotic resistance
- Food fraud -- Is that sawdust on my penne?
- Farmed fish: yay or nay?
- Processed meats and cancer
- Your diet and your cancer risk
- The grass-fed question
- Shrimp + slavery = one hot
- Label Lounge: stickers to know for stuff that’s killed and milked
- Processed foods: not all bad
- How the heck do I read a food label?
- Ingredients that sound scary but are actually safe, and ones that sound safe but are actually scary
- Added sugars and artificial sweeteners
- front of a food package
- Up your supermarket savvy
- Food labels and allergies: what to look for
- Hold your water -- from glass to plastic to aluminum
- 10 ways to part ways with plastic
- What to make of calories: for health
- What to make of calories: for the planet
- The unintended consequences of gluten-free everything
- How to limit added sugar: where reality meets joy
- Sell-by – the truth behind the date
4. Stuff that’s made in restaurant kitchens
- “Healthy” fast food
- On becoming a humane society
- Three words of caution when personalizing your nutrition
- Ethical eating in the era of food allergies
- The case for calorie labeling
- Farm-to-table: They’re not all hucksters
- Greening the restaurant scene: Eat like the planet depends on it
Additional Tips & Resources
- 10 Sources I Trust
- 10 Things Worth Reading
Details
| Erscheinungsjahr: | 2020 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781523507382 |
| ISBN-10: | 1523507381 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Egan, Sophie |
| Hersteller: | Workman Publishing |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 203 x 141 x 22 mm |
| Von/Mit: | Sophie Egan |
| Erscheinungsdatum: | 17.03.2020 |
| Gewicht: | 0,417 kg |
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