Vegetarian Visitor 2009 or Farming Hunting and Fishing in the Olmec World

Vegetarian Visitor 2009: Where to Stay and Eat in Britain

Author: Annemarie Weitzel

This updated and revised travel guide provides a complete listing of vegetarian and vegan-friendly accommodations and restaurants in England, Scotland, and Wales. More than 300 entries are revised every year to include the guesthouses, hotels, bed-and-breakfasts, cafés, restaurants, and pubs that make a special effort to provide food free of animal products. Exclusively vegetarian establishments and those that offer vegan fare are indicated throughout.

Book about: Soymilk Desserts or Totally Chocolate Cookbook

Farming, Hunting, and Fishing in the Olmec World

Author: Amber M Vanderwarker

The Olmec who anciently inhabited Mexico's southern Gulf Coast organized their once-egalitarian society into chiefdoms during the Formative period (1400 BC to AD 300). This increase in political complexity coincided with the development of village agriculture, which has led scholars to theorize that agricultural surpluses gave aspiring Olmec leaders control over vital resources and thus a power base on which to build authority and exact tribute.

In this book, Amber VanDerwarker conducts the first multidisciplinary analysis of subsistence patterns at two Olmec settlements to offer a fuller understanding of how the development of political complexity was tied to both agricultural practices and environmental factors. She uses plant and animal remains, as well as isotopic data, to trace the intensification of maize agriculture during the Late Formative period. She also examines how volcanic eruptions in the region affected subsistence practices and settlement patterns. Through these multiple sets of data, VanDerwarker presents convincing evidence that Olmec and epi-Olmec lifeways of farming, hunting, and fishing were driven by both political and environmental pressures and that the rise of institutionalized leadership must be understood within the ecological context in which it occurred.

Table of Contents:

Ch. 1	Agricultural risk and intensification along Mexico's southern gulf coast : an introduction	1
Ch. 2	Agriculture and political complexity in theoretical perspective	5
Ch. 3	Politics and farming in the Olmec world	31
Ch. 4	Farming, gardening, and tree management : analysis of the plant data	66
Ch. 5	Hunting, fishing, and trapping : analysis of the animal data	116
Ch. 6	Eating plants and animals : stable isotopic analysis of human, dog, and deer bones	182
Ch. 7	Farming, hunting, and fishing in the Olmec world : a model of Olmec subsistence economy	193

Natures Perfect Food or Food and Feast in Tudor England

Nature's Perfect Food: How Milk Became America's Drink

Author: E Melanie DuPuis

"Du Puis' book is a rich and frothy drink, well worth consuming, just like its subject."—New York History

"This is an entertaining, informative, and tightly argued book, one well worth adding to any food library."
—Gastronomica

"An excellent social history of the development of milk drinking and production in the United States."
—American Studies

"Very readable and extremely well documented...DuPuis provides great insights throughout by reflecting on the thoughts of influential thinkers."
—Choice

"DuPuis is able to dive beneath the controversy that milk engenders today. Instead, she presents an informative, balanced history of milk production and consumption—how we get our milk and why we drink so much of it."
—E, Westport, CT

For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food." These milk "boosters" have ranged from consumer activists, to government nutritionists, to the American Dairy Council and its ubiquitous milk moustache ads. The image of milk as wholesome and body-building has a long history, but is it accurate?

Recently, within the newest social movements around food, milk has lost favor. Vegan anti-milk rhetoric portrays the dairy industry as cruel to animals and milk as bad for humans. Recently, books with titles like, "Milk: The Deadly Poison," and "Don't Drink Your Milk" have portrayed milk as toxic and unhealthy. Controversies over genetically-engineered cows and questions about antibiotic residue have also prompted consumers to question whether the milk theydrink each day is truly good for them.

In Nature's Perfect Food Melanie Dupuis illuminates these questions by telling the story of how Americans came to drink milk. We learn how cow's milk, which was associated with bacteria and disease became a staple of the American diet. Along the way we encounter 19th century evangelists who were convinced that cow's milk was the perfect food with divine properties, brewers whose tainted cow feed poisoned the milk supply, and informal wetnursing networks that were destroyed with the onset of urbanization and industrialization. Informative and entertaining, Nature's Perfect Food will be the standard work on the history of milk.

Table of Contents:

	Acknowledgments
Pt. I	Consumption
1	Why Milk?	3
2	The Perfect Food Story	17
3	Why Not Mother? The Rise of Cow's Milk as Infant Food in Nineteenth-Century America	46
4	The Milk Question: Perfecting Food as Urban Reform	67
5	Perfect Food, Perfect Bodies	90
Pt. II	Production
6	Perfect Farming: The Industrial Vision of Dairying	125
7	The Less Perfect Story: Diversity and Farming Strategies	144
8	Crisis: The "Border-Line" Problem	165
9	Alternative Visions of Dairying: Productivism and Producerism in New York, Wisconsin, and California	183
10	The End of Perfection	210
	Afterword	241
	Notes	244
	Bibliography	271
	Index	297
	About the Author	311

New interesting book: Mea Cuba or Presidential Elections

Food and Feast in Tudor England

Author: Alison Sim

Popular representations of the Tudors at table have caricatured them as loud, gross, and lacking any manners. This is actually far from the case, as food and dining were used as social display by the upwardly mobile. For those with money, meals became extravagantly sophisticated, with a staggering number of courses and breathtaking table displays. Even those lower down the social scale enjoyed some of the benefits of increasing prosperity and the new markets which England's merchants exploited, bringing new foodstuffs into the country and new ideas about eating. Alison Sim also explores Tudor ideas about healthy eating, as they were aware of the effects of various foods on the body and the health-giving properties of certain ingredients. Etiquette, too, was treated with great seriousness in this period, as those who wished to impress a potential patron or benefactor were keen to show off their good manners. What emerges from this evidence is a more balanced and certainly more attractive picture of the Tudors at table.

Booknews

Popular representations of the Tudors have caricatured dinners of the period as loud, gross, and lacking any polite graces. Sim, a costumed guide at Hampton Court, shows that this is hardly the case. Her lavishly illustrated account of Tudor eating habits discusses how changes in Tudor society were reflected in the food people ate and in the way food and dining were used for social display by the upwardly mobile. Annotation c. by Book News, Inc., Portland, Or.

International Cooking or Home from Home

International Cooking: A Culinary Journey

Author: Patricia A Heyman

Finally, a comprehensive textbook on international cookery! International Cooking: A Culinary Journey provides an explanation of the development of the cuisine, as well as recipes for all those with an interest in food. This book covers cookery from Europe, Africa, the Middle East, Asia, Australia, and Latin America.

As foreign travel for both business and pleasure increases, more menus reflect the flavor components and dishes from countries spanning the globe. No longer limited to their regions of origin, these foods continue to become an important part of our culture. The focus here is to explore the various flavor concepts found in the cuisines, their fascinating histories, as well as how and why each cuisine evolved the way it did. This new textbook includes:

• General characteristics of the many various cuisines
• Discussions about influences from invasions and bordering nations
• How topography, geography, climate, and native foods and flavorings influenced their culinary development
• Common cooking methods and why they originated in the various regions
• 250 tested recipes that include regional and classical cookery
• Over 260 photographs
• Website references that point students and instructors to additional information about the countries, their cuisine, the culture, and more recipes
• A glossary of international cooking terms

New interesting textbook: Ponzis Scheme or The 21 Irrefutable Laws of Leadership

Home from Home

Author: Susan Cuthbert

This work collects reflections and quotes about hospitality and what makes a great host. The book is aimed at those who often find themselves hosting parties.