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Fungi's role in making cheese is quite unsavory to think about, but the end result sure tastes good. Yeast, one fungus discussed, is the fungus that makes our bread light and airy. Readers will also learn about the gross things in food that are dangerous and how to keep safe from E. coli and other bacteria. They'll be surprised and grossed out, but ultimately enthralled as they learn about the foods they eat every day.
What happens when two young girls who love cooking and dream of becoming chefs are told by adults they'll need to wait till they are older to chase their dreams? They make a brave plan with a terrific surprise.
A collection of poems, facts, statistics, and stories about unusual foods and eating habits both contemporary and historical.
"Levels: GR: N; DRA: 30"--P. [4] of cover.
Despite how cute and cuddly pets are, they are pretty gross too. Anyone who has seen drool trailing from a dog's mouth or a cat cough up a fur ball will agree. Readers learn about all sorts of animal behaviors and what they tell us about an animal's body. Readers will also discover several ways they can help keep their pets healthy. Animal biology is a key element of this book, making it a worthy addition to any science library.
Readers learn about the human body by looking at its gross aspects.
Raw. Vegan. Not Gross. is the debut cookbook from YouTube's Tastemade star Laura Miller.
"In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change"--
While writing his celebrated Frugal Traveler column for the New York Times, Matt Gross began to feel hemmed in by its focus on what he thought of as “traveling on the cheap at all costs.” When his editor offered him the opportunity to do something less structured, the Getting Lost series was born, and Gross began a more immersive form of travel that allowed him to “lose his way all over the globe”—from developing-world megalopolises to venerable European capitals, from American sprawl to Asian archipelagos. And that's what the never-before-published material in The Turk Who Loved Apples is all about: breaking free of the constraints of modern travel and letting the place itself guide you. It's a variety of travel you'll love to experience vicariously through Matt Gross—and maybe even be inspired to try for yourself.
Food Television and Otherness in the Age of Globalization examines the growing popularity of food and travel television and its implications for how we understand the relationship between food, place, and identity. Attending to programs such as Bizarre Foods, Bizarre Foods America, The Pioneer Woman, Diners, Drive-Ins, and Dives, Man vs. Food, and No Reservations, Casey Ryan Kelly critically examines the emerging rhetoric of culinary television, attending to how American audiences are invited to understand the cultural and economic significance of global foodways. This book shows how food television exoticizes foreign cultures, erases global poverty, and contributes to myths of American exceptionalism. It takes television seriously as a site for the reproduction of cultural and economic mythology where representations of food and consumption become the commonsense of cultural difference and economic success.