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Author
Description
Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers--including Eudora Welty, Saul Bellow, Ralph Ellison, Nelson Algren, and others--were dispatched in 1935 to document the roots of this diverse culinary cuisine. She visits a booyah cook-off in Minnesota, a political feast in Mississippi, a watermelon festival in Oklahoma, and a sheepherders ball in Idaho, to name a few. Featuring recipes and...
Description
Follow Pete Evans, Australia's top celebrity chef, on a culinary journey across America as he teams up with the country's most innovative chefs to source the finest regional ingredients and create a multicourse feast for friends. In Season One, learn cooking tips and techniques from our chefs, including Jacques Pepin, Marcus Samuelsson, and Tom Douglas, and how you can interpret their flavorful dishes in your own kitchen.
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We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organized zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With...
Description
Developed in partnership with the Institute of Medicine (IOM) at the National Academies of Science, in association with the National Institutes of Health (NIH) and the Centers for Disease Control and Prevention (CDC) and with support from Kaiser Permanente and the Michael & Susan Dell Foundation, The Weight of the Nation is one of the largest public health campaigns on obesity the nation has seen to date.
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"The autobiography the Food Network would write if it could write one--a candid, behind-the-scenes look at how one network launched one of the biggest cultural waves of the last 20 years"--
"Big personalities, high drama--the extraordinary behind-the-scenes story of the Food Network, now about to celebrate its twentieth anniversary: the business, media, and cultural juggernaut that changed the way America thinks about food. In October 1993, a tiny...
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"From the Smithsonian Institution, the real story of the American table in a collection of snapshots, stories, and recipes from the pre-colonial era through today, including the people and events that have often been left out. In this exploration of the American table, the Smithsonian Institution presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation,...
69) Fed up
Description
Narrated by Katie Couric, the film blows the lid off everything that was known about food and exercise, revealing a 30-year campaign by the food industry, aided by the U.S. government, to mislead and confuse the American public. Exposing the hidden truths contributing to one of the largest health epidemics in history, it follows a group of families battling to lead healthier lives and reveals why the conventional wisdom of 'exercise and eat right'...
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Appears on list
Description
"Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people...
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"In Diner, dudes, and diets, Emily Contois examines contemporary food culture and a variety of its consumer products to reveal how the food, marketing, and media industries sought to create new markets by catering to men through the idea of 'the dude.' Contois identifies today's 'dude masculinity' as arising from a late twentieth-century crisis in traditional gender roles at a time of major social, cultural, and economic change. Though the term 'dude'...
Description
Presents CDC's recommendations to prevent or reverse the deleterious effects of sedentary lifestyles and poor food/beverage choices. Emphasizes the need for a balance of calories consumed with calories used, with the recommendation to engage in 150 minutes weekly of moderate-intensity physical activity. Features comments by William H. Dietz, Director, CDC's Division of Nutrition, Physical Activity, and Obesity, and other Division staff.
Description
Follow chef Marcus Samuelsson as he immerses himself in diverse immigrant communities and cuisines in cities across the US. In each hour, Marcus will travel to a different city and dive into a new food culture. He'll discover the important immigrant histories - and delicious culinary traditions - that shape the way America eats today.
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"Readers know America is getting fatter but might not know that 75% of us may be overweight or obese by 2018, that children are at risk for obesity and diabetes as never before, or that obesity is the number one cause of the rise in our nation's health care costs. They might also believe, like many Americans, that obesity results from a lack of self-control. But people today work harder and take better care of their health than ever before. So how...
76) Tricky treats
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This animated version of a children's story teaches Native American children to distinguish between "everyday" and "sometimes" snacks to increase health and to prevent disease, especially diabetes.
78) Anything that moves: renegade chefs, fearless eaters, and the making of a new American food culture
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"New Yorker writer Dana Goodyear combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain in a rollicking narrative look at the shocking extremes of the contemporary American food world. A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to...
Description
Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul food even in the face of a life-threatening health crisis, Hurt discovers that the relationship between African-Americans and dishes like ribs, grits, and fried chicken...
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