Sprague Library Exhibits

In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak--or better than ever?

The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades.

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment.

Ideal for psychology, food science and nutrition students at a variety of levels, this text provides a unique lifespan perspective to guide students through nutrition and cognitive performance.

Groundbreaking approaches to preventing and reducing obesity among minority, low-income, and other medically underserved communities in the United States. The obesity epidemic has a disproportionate impact on communities that are hard-hit by social and economic disadvantages.

The landmark New York Times best seller that reveals how the explosion of sugar in our diets has created an obesity epidemic, and what we can do to save ourselves. Robert Lustig is at the forefront of war against sugar -- showing us that it's toxic, it's addictive, and it's everywhere because the food companies want it to be.

This graduate-level community nutrition textbook presents community nutrition as a collaboration between the nutritional needs of a society and the practice of the profession. The text provides a conceptual framework for understanding the course of health and disease and matching community nutrition or applied nutrition epidemiology to the model.

What to Eatis a classic--"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today).

From cleanses and raw veganism to the clean eating and paleo diets, it seems that every day there is news about some new super-nutrient, super diet, or super food that promises to help us to be healthier, smarter, happier, fight disease, lose weight, or live longer.

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food--an approach that has dominated nutrition science, dietary advice, and food marketing.

This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues to comprehensively explore the topic of sustainable diets.

Nutrition for Sport, Exercise, and Health includes applied content and research-based guidelines to help students distinguish between nutrition recommendations backed by science and the plethora of misinformation available in the field.

Where can students in health class and general readers turn for accurate, dependable, fad-free information? This two-volume reference examines the relationship between food and health on a historical, national and personal level.

Breaking through the confusion of contradictory claims, this book is a clear, authoritative, and eminently useful guide to the vital links between food and health, In a straightforward A-Z format the entries on food highlight what is good for you, what is not, and why.

The new edition of the ADA's flagship food and nutrition guide--updated based on the very latest Dietary Guidelines for Americans With over 200,000 copies sold in all editions, this award-winning resource from the world's leading authority on food and nutrition is packed with the latest healthy eating advice for those at every age and stage of life.

There are few areas of modern life that offer as much information and advice, often contradictory, as diet and health: eat a lot of meat, don't eat meat; whole-grains are healthy, whole-grains are a disaster; and on it goes. Biological anthropologist Stephen Le cuts through the confusing mass of information to present the long view of our diet.

2018 Morris Rosenberg Award, DC Sociological Society In recent years, questions such as "what are kids eating?" and "who's feeding our kids?" have sparked a torrent of public and policy debates as we increasingly focus our attention on the issue of childhood obesity.

With the constant flow of information related to sports nutrition coming from scholarly journals, it is difficult to sift through it all and determine what is relevant. Sports Nutrition: Enhancing Athletic Performance helps in this endeavor, with more than 1,000 references from top academic journals, offering critical knowledge concerning nutrient.

In order to achieve and maintain peak performance, high-level athletes require the right nutrition at the right time. Nutrition for Elite Athletes provides a comprehensive overview of the latest research on the nutritional requirements of athletes at the top of their game.

Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese.

This edition of McArdle, Katch, and Katch's respected text reflects the most recent, evidence-based information on how nutrition affects exercise and sports performance.

New from the American College of Sports Medicine! This clear and highly applied overview of exercise nutrition illustrates difficult concepts using real-world examples and case studies that allow students to put learning into practice.

American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet.

Provides an alternative history of nutrition in the U.S. that focuses on the power of scientific language.

A James Beard Award-winner and the author of What to Eat and Soda Politics, leading nutritionist Marion Nestle exposes how the food industry corrupts scientific research for profit.

We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health.

More and more of us are looking to sports supplements to gain a competitive advantage and to aid recovery - but do they really work? Media reports and manufacturer claims can be confusing - and often downright wrong.

Local Food Environments: Food Access in America provides information on the complex nature of food delivery systems as well as the historical and political trends that have shaped them over time.

Winner of the 1999 Versailles World Cookbook Fair Award For Best Culinary History, English Language In Leslie Brenner's "witty and sumptuous" look at the history of the American food revolution, an award-winning food writer traces a fascinating culinary heritage and looks to a promising future.

Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation.

An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys.

Take a breath.... Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food?

World-renowned scientist and conservationist Jane Goodall earned her fame by studying chimpanzee feeding habits. But in Harvest for Hope, she scrutinizes human eating behaviors, and the colossal food industries that force-feed some cultures' self-destructive habits for mass consumption.

An IACP Award-Winning Cookbook "Engaging and eminently useful. You can't turn more than two pages without discovering something new or being reminded of a concept that is the key to solving a kitchen problem you've been having." -- J. Kenji Lopez-Alt, managing culinary director of Serious Eats and author of The Food Lab In this entertaining, informative guide, one of the leading experts in culinary science--a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm--paints a portrait of each of the fundamental building blocks of food, giving all cooks a way to visualize and respond to what's really happening in the pan.

From the PEN/Faulkner Award-winning author James Salter and his wife, Kay—amateur chefs and perfect hosts—here is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagne dinner on New Year's Eve.

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone.

A fascinating and deeply researched investigation into the mysteries of flavor--from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution.

Hundreds of vegan recipes created and compiled by Erin Pavlina, Editor of VegFamily.com magazine. Will appeal to vegans and those interested in eating an animal-free diet.

What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times.

Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history.

The Safe Food Handbook is an essential guide for everyone, especially those most vulnerable to unsafe food'pregnant women, older adults, young children, those with serious health conditions'and anyone who cooks for them.

The choice of whether or not to consume animals is more than merely a dietary one. It frequently reflects deep ethical commitments or religious convictions that serve as the bedrock of an entire lifestyle.

Food Fortification: The evidence, ethics, and politics of adding nutrients to food critically analyses mandatory food fortification as a technology for protecting and promoting public health.

In Can I Freeze It? Susie Theodorou explains the tips, tricks, and rules of freezing food, from containers and wrappers (foil or Tupperware?), to the best methods for retaining moisture and flavor, to what ingredients and dishes can and can't be frozen.

Shop and then drop...your weight! The trusted diet and nutrition experts at Good Housekeeping present a groundbreaking new way to navigate the supermarket aisles for weight loss-and achieve long-lasting success.

In the 1980s, Robert Haas was responsible for a diet revolution with his number one best-seller,Eat to Win. Now, withEat to Win for Permanent Fat Loss, he shows not only how to lose weight and dramatically improve your performance in all areas of life, but how to keep the fat off -- forever.

Healthy food doesn't have to be boring and bland. Look to the Mediterranean for innovative, fresh, and nutritious ideas. In Against the Grain, award-winning cookbook author Diane Kochilas offers up a collection of satisfying, good-for-you recipes inspired by the exotic dishes of the Mediterranean.

The first guide to the "flavor landscapes" of North America, American Terroir explains how local conditions such as soil and climate affect the flavor of foods such as apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate.

A new collection offering provocative and often counterintuitive conclusions on the ethics of meat eating.In a world of industralized farming and feed lots, is eating meat ever a morally responsible choice?

The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group of animals on the planet and it is estimated that they comprise 80% of all animals.

Hailed a "medical breakthrough" by Dr. Mehmet Oz, Eat to Live offers a highly effective, scientifically proven way to lose weight quickly.

An authority on women's history and the history of food takes readers on a cook's tour of American history, offering a savory new perspective on our country's past. 25 illustrations.

New York City's first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis.

New York is hailed as one of the world's "food capitals" but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation and shaping international trade.

Food journalist and former professional chef Cindy Burke writes in the introduction to this book: "Organic food can be so expensive and difficult to find that I always wondered if I was spending my money wisely.

An award winning essayist explores the American relationship with food, discussing how private and public attitudes, and tastes, have changed over the course of time, and explains how these transformations reflect the constantly changing American identity.

This comprehensive book focuses on the chemical and physical bases of food science that are essential for success in careers in food science, dietetics, and the food service industry.

An up-to-the minute look at the healing power of more than 100 foods to help you feel better, live longer, & beat disease.

Combining culinary history, the lore of the spice routes, and the author's tasting notes, this book outlines more than 125 herbs and spices, ranging from the familiar to the exotic. It gives practical information and advice, including how best to use nine popular chiles and what distinguishes true cinnamon from cassia cinnamon.

Food is one of the most powerful components of healing. This reference and cookbook explains the nutritional concerns that arise with illnesses - from the common cold to multiple sclerosis - & provides menus tailored to individual needs.