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East, South and Southeast Asia are home to two-thirds of the world’s hungry people, but they produce more than three-quarters of the world’s fish and nearly half of other foods. Through integration into the world food system, these Asian fisheries export their most nutritious foods and import less healthy substitutes. Worldwide, their exports sell cheap because women, the hungriest Asians, provide unpaid subsidies to production processes. In the 21st century, Asian peasants produce more than 60 percent of the regional food supply, but their survival is threatened by hunger, public depeasantization policies, climate change, land grabbing, urbanization and debt bondage. *Where Shrimp Eat Better than People: Globalized Fisheries, Nutritional Unequal Exchange and Asian Hunger is now available in paperback for individual customers.
What’s the connection between a platter of jumbo shrimp at your local restaurant and murdered fishermen in Honduras, impoverished women in Ecuador, and disastrous hurricanes along America’s Gulf coast? Mangroves. Many people have never heard of these salt-water forests, but for those who depend on their riches, mangroves are indispensable. They are natural storm barriers, home to innumerable exotic creatures—from crabeating vipers to man-eating tigers—and provide food and livelihoods to millions of coastal dwellers. Now they are being destroyed to make way for shrimp farming and other coastal development. For those who stand in the way of these industries, the consequences can be deadly. In Let Them Eat Shrimp, Kennedy Warne takes readers into the muddy battle zone that is the mangrove forest. A tangle of snaking roots and twisted trunks, mangroves are often dismissed as foul wastelands. In fact, they are supermarkets of the sea, providing shellfish, crabs, honey, timber, and charcoal to coastal communities from Florida to South America to New Zealand. Generations have built their lives around mangroves and consider these swamps sacred. To shrimp farmers and land developers, mangroves simply represent a good investment. The tidal land on which they stand often has no title, so with a nod and wink from a compliant official, it can be turned from a public resource to a private possession. The forests are bulldozed, their traditional users dispossessed. The true price of shrimp farming and other coastal development has gone largely unheralded in the U.S. media. A longtime journalist, Warne now captures the insatiability of these industries and the magic of the mangroves. His vivid account will make every reader pause before ordering the shrimp.
This book examines why Asian peasants who produce more than half of the world food supply are the hungriest people on Earth. Their survival is threatened by climate change, land grabbing, urbanization, debt bondage and public policies that prioritize exporting.
From prestigious writer, chef, and environmental advocate Barton Seaver comes a seminal reference that will be the go-to source on seafood. American Seafood looks at maritime history, fishing technology, the effect of imports on our diet, economy, and seas; the biology of taste; and the evolution of seafood cuisine. Although this isn't a cookbook, Barton Seaver reveals his favorite taste pairings and methods for cooking seafood. An index of species rounds out this must-have volume.
'Food in Medieval England' draws on research across different disciplines to present a picture of the English diet from the early Saxon period up to 1540. It uses a range of sources, from the historical records of medieval farms, abbeys, & households both great & small, to animal bones, human remains, & plants from archaeological sites.
Sam Kass, former chef to the Obamas and White House food policy advisor, makes it easier to do a little better for your diet--and the environment--every day, through smart ways to think about shopping, setting up your kitchen so the healthy stuff comes to hand most naturally, and through 90 delicious, simple recipes. JAMES BEARD AWARD WINNER • IACP AWARD FINALIST This book lays out Kass's plan to eat a little better. Knowing that sustainability and healthfulness come most, well, sustainably when new habits and choices seem appealing rather than drastic and punitive, Kass shares his philosophy and methods to help make it easy to choose, cook, and eat delicious foods without depriving yourself of agency or pleasure. He knows that going organic, local, and so forth all the time is just not realistic for most people, and that's ok--it's all about choosing and doing a little better, and how those choices add up to big change. It's the philosophy he helped the Obamas instill in their home, both in Chicago and that big white one in Washington.
The average American will eat out at a restaurant five times this week, and while there are healthy choices available at restaurants, it's not always clear what they are. Fortunately, Hope S. Warshaw has created the ultimate guide to eating healthy—and eating well—in restaurants for people with diabetes, prediabetes, heart health, or those just looking to lose a few pounds. In Eat Out, Eat Well, Hope has created individual strategy guides for a wide variety of cuisines, ranging from everyday burger shops to ethnic choices. Each style of restaurant includes healthy meal options, which recommend certain dishes and portion sizes. There's information on what to avoid and how to go about the making special requests. Each restaurant style also includes nutrient counts to help identify healthy choices. For anyone trying to manage their diabetes but looking to have dinner out, this is an indispensable guide.
Valuable medical resource contains medical, pharmaceutical, dental, and biological knowledge on diseases, treatment, healthy living, diets, stages of life, types of drugs and medicines, and more, supplemented by full-color photographs, illustrations, and diagrams.
The story of shrimp is as delicious as the creatures themselves. Renowned nature writers Jack and Anne Rudloe tell that story with passion, revealing a hidden history that has spanned millennia. You’ll discover the human stories and heritage behind centuries of shrimping, around the world; meet the most remarkable of the world’s 4,000 species of shrimp; come aboard ragged old shrimp boats, and spy on high-tech shrimp tanks; discover why shrimp may be a restaurant’s best friend, and a land speculator’s worst nightmare. You’ll meet people who love to eat shrimp, the fishermen who roam the seas catching them, and the aquaculturists who raise them in ponds, selling them more cheaply than fishermen ever could. You’ll gain powerful new insights into a conflict that’s as old as humanity itself: the conflict between hunter-gatherers and farmers. You’ll discover the vastness and diversity of both nature and humanity, as you travel from abandoned Mayan tombs to the California Gold Rush; from the heart of Cajun country to the English Channel. You will learn things you never imagined about microbiology and real estate, about economics and ecosystems. And, as you meet the people around the world who’ve caught, sold, cooked, and loved shrimp, you might just meet your own ancestors. Read this book, and you’ll never feel the same way about shrimp again: you’ll love it even more.
A Taste of Paradise is a guide to the preparation of delicious, easy to prepare foods with rich and authentic Caribbean flavors. These traditional foods form a natural, healthful diet with meals that are highly flavored and satisfying. The book provides over 200 traditional recipes for great tasting foods, many prepared with coconut cream. This book is more than an encyclopedia of traditional Dominican dishes. It explains how to prepare dishes, the selection and storage of tropical fruit, how to prepare plantains and cassava for cooking and how to obtain the most health benefit from foods. For example, it gives secrets on how to cook beans that are smooth and creamy and which avoid the formation of excess intestinal gas. This book was co-authored by a medical doctor board certified in preventive medicine