2018 Foreword Book of the Year Awards Bronze Winner Protest Kitchen is an empowering guide to the food and lifestyle choices anyone can make for positive change in the face of the profound challenges of our time. Our food choices have much more of an impact than most people imagine. They not only affect our personal health and the environment, but are also tied to issues of justice, misogyny, national security, and human rights. Protest Kitchen is the first book to explore the ways in which a more plant-based diet challenges regressive politics and fuels the resistance. A provocative and practical resource for hope and healing, Protest Kitchen, features over 50 vegan recipes (with alternatives for "aspiring vegans") along with practical daily actions such as: Substitute cow's milk in your coffee and cereal for any of a variety of delicious non-dairy milks. This will help lower the release of methane gas that contributes to global warming Use a smartphone app when buying chocolate to avoid supporting African farmers who use child-labor, even child slavery, to supply cacao beans to the food industry Make your own cleaning supplies and wood polish; it's frugal and avoids reliance on products that may be tested on animals
Through essays, articles, poems, and stories, Nourishing Resistance argues that food is a central, intrinsic part of global struggles for autonomy and collective liberation.
Arens, W The Man-Eating Myth: Anthropology and Anthropophagy. New York: Oxford University Press, 1979. Barer-Stein, Thelma. You Eat What You Are: A Study of Canadian Ethnic Food Traditions. Toronto: McClelland and Stewart, 1979.
Publisher Description
Compares U.S. food reform campaigns through historical social movements--each driven by capitalism, but shaped by activism
The Suffragette Cookbook offers unique insight into the very real world of the women of history, and through them we see a celebration of female strength, power and love.
First published in 1990, the book has continued to change the lives of tens of thousands of readers into the second decade of the 21st century.
Breitman, Diana York Blaine, Dirk Boeckx, Benjamin Brenkert, Baird Callicott, Elaine Charkowski, Maynard Clark, Merritt Clifton, Glen Close, Nikki Craft, Lee Craig, Emily Culpepper, Karen Davis, David del Principe, Josephine Donovan, ...
Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, ...