The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet. Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges.

"What are my qualifications to write this book? None really. So why should you read it? Here's why: I'm a little fat. If a thin guy were to write about a love of food and eating I'd highly recommend that you do not read his book." Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet ("choking on bacon is like getting murdered by...

BooBoo the gosling likes to eat from morning until night and thinks everything is "good food"--well, almost everything!

With sales of more than 175,000 copies in previous editions, this friendly guide has proved itself an indispensable kitchen companion to families who want to eat balanced, nutritious meals that promote good health and help them achieve a healthy weight. Author Carol Rinzler has now updated the book to cover the new USDA MyPyramid, which lets people customize calorie and serving size recommendations based on activity level, sex, and age. Offering straight-talking...

"This glorious visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods. With profiles of the most culturally and historically interesting foods of all types, from nuts and grains, fruits and vegetables, and meat and fish, to herbs and spices, this fascinating culinary historical...

Explains where various foods originate from, how food is grown, and brought to supermarkets and other stores, in simple text with illustrations.

A look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it reflected events in American history.

Looks at the state of the food supply and food security in a world of rapidly expanding population, outlining the tremendous challenges humanity faces in the near future, and the scientists and farmers working to meet them in the face of a changing climate.

A collection of poems, facts, statistics, and stories about unusual foods and eating habits both contemporary and historical.

"Around the world, a billion tons of food gets thrown away every year, even while hundreds of millions of people go hungry. A lot of what we don't eat ends up rotting in landfills, which creates methane and contributes to the climate crisis. The good new is that many governments, communities and individuals--like you--are working hard to tackle this giant problem."--