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Looks at artistic and gastronomic creativity through one of the world's most revolutionary chefs, Ferran Adria. This book compiles the discussions of the artists, chefs, critics, gallerists, and curators who took part in two round tables at elBulli, presenting the voices of 12 potent personalities of the art and gastronomic worlds.
The meditations in Food for Thought focus on our need for support, compassion, understanding, and acceptance of our compulsive eating. Each daily reading provides encouragement for turning to our Higher Power for comfort and addresses the steps and concerns that help us in our recovery. These meditations help recovering women and men begin to benefit from a physically, emotionally, and spiritually balanced life.
A delicious anthology of classic food writing to satisfy every palate, this gorgeous book will delight food lovers everywhere. Part of the Macmillan Collector’s Library; a series of stunning pocket size classics. These beautiful books make perfect gifts or a treat for any book lover. This edition is edited and introduced by food historian, lecturer and broadcaster Annie Gray. From ancient times to today’s celebrity chefs, people have always been inspired to write about food. In this delectable collection, Food for Thought, food historian Annie Gray has chosen an array of material to entertain and inspire. The variety is impressive – from lavish feasts in classical times to street food of pea soup and eels in 19th century London, and from how to find food on a desert island to meat free meals by Agnes Jekyll. Brimming with satire on Victorian etiquette, intriguing recipes through the centuries and culinary advice from cooks and hosts, there is so much here to enjoy.
Food for Thought offers fresh psychoanalytic insights into treating clients with eating disorders. In lively and jargon-free language, Nina Savelle-Rocklin breaks down the psychoanalytic approach to give practitioners and general readers alike a deeper understanding of the theory and effective treatment of eating disorders. Those living with eating disorders often use food to express their inner feelings, and Savelle-Rocklin illustrates the importance of the therapeutic relationship in uncovering the nature of these internal emotions, and formulating them into words. Through an intensive and mutual process, clients can begin to understand the language of the eating disorder, identify and work through its underlying conflicts, ultimately eliminating symptoms, relieving distress, and transforming the way they relate to themselves and others. Thoughtful and highly engaging, Food for Thought provides invaluable methods for practitioners treating patients with eating disorders to achieve lasting change and true healing.
A fascinating blend of cookery, sociology, history, anthropology and even theology, Food for Thought shows us advancing towards cosmopolitan and multi-flavored worlds of the food we enjoy today.
We are no longer like our ancestors. We no longer depend on our skills as foragers, gatherers, scavengers, hunters and fishers for food. We are only part-time food raisers at best. . . Our biology, on the other hand, has changed far less. Now there is a mismatch between who we are and what we eat. And it is in the gap created by this mismatch that chronic diseases. . . can take root. John Potter, an award-winning public health researcher, examines the latest research on what causes cancer and other chronic diseases. What is scientists’ current understanding of the balance between diet, genes and plain bad luck, and how is the balance shifting? He explores how our adaptation to the diets of our ancestors can be linked to the diseases we experience in the present – and explains what the evidence says we can do about it.
FOOD FOR THOUGHT represents a lifetime of reflection on the place of food in the Christian life. For pastor and chef Francis Foucachon, food is not just fuel for our bodies-it is about community and family relationships, it is about beauty and flavors, it is about God-given pleasure and art. In Food for Thought, Francis also shares a collection of delicious personal recipes and sage counsel for readers considering the restaurant business.
