Search Results: Returned 8 Results, Displaying Titles 1 - 8
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-- Surprising new truth about food and flavor2015., Adult, Simon & Schuster Call No: 641.3 S291d Edition: First Simon & Schuster hardcover edition. Availability:1 of 1 At Your Library Summary Note: The key to reversing our number one health crisis (obesity, heart disease, and diabetes) lies in the overlooked link between nutrition and flavor. Obesity is not due to the overabundance of fat or carbs or any other specific nutrient in our meals. Instead, we have been led astray by the growing divide between flavor -- the tastes we crave -- and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. We have unknowingly interfered with an ancient chemical language -- flavor -- that evolved to guide our nutrition, not destroy it. Mark Schatzker is a radio columnist for the Canadian Broadcasting Corporation. He is the author of Steak: One Man's Search for the World's Tastiest Piece of Beef.
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-- Alimenteursc2009., General, distributed exclusively in Canada by Alliance Films Call No: DVD 338.1 F686f Availability:1 of 1 At Your Library Summary Note: "Food, Inc. lifts the veil on our nation's food industry, exposing how our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. Food, Inc. reveals surprising - and often shocking truths - about what we eat, how it's produced and who we have become as a nation."--Container.
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2011., Editions Cardinal Call No: 641.59 S471m Availability:1 of 1 At Your Library Summary Note: Follow Montreal food writer Susan Semenak and award-winning photographer Albert Elbilia as they chronicle life at the market through the changing seasons. Meet the passionate men and women who grew, raised, fished or gathered the food for tonight's dinner.
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c2013., General, Signal Call No: 338.476 M913s Availability:1 of 1 At Your Library Summary Note: "From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt, Sugar, Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, 'Enough already.'".