Henry Carter Hull

Explores the economical, political, and environmental issues related to food; discusses reasons starving population do not have food despite surpluses in other regions; and looks genetic engineering of plants and animals.

"Did you know that your morning coffee could be thanks to a herd of energetic goats? Or that a forgotten ingredient is behind the invention of the beloved brownie? Who got the fright of their life discovering corn could pop? And which popular soft drink started out as a medicinal syrup? Oscar Farinetti, founder of high-end global food chain Eataly, presents this collection of insightful and entertaining interviews with leading artisan food producers,...

Little Pea hates eating candy for dinner, but his parents will not let him have his spinach dessert until he cleans his plate.

A hungry mouse leaves a huge mess when it goes in search of a snack.

Filmmaker Morgan Spurlock embarks on a journey to find out if fast food is making Americans fat. For 30 days he can't eat or drink anything that isn't on McDonald's menu; he must eat three square meals a day, he must eat everything on the menu at least once and supersize his meal if asked. He treks across the country interviewing a host of experts on fast food and a number of regular folk while downing McDonald's to try and find out why 37% of American...

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics,...

"To help us reconnect with the food that sustains our lives, the author has spent four years going around the world...and sourcing ingredients within local food ecosystems -- experiences taking place in over twenty countries that include milking a water buffalo to make mozzarella for pizza in Italy; harvesting oysters in Long Island Sound and honey from wild bees in Kenya; and making patis in the Philippines, beer in Malta, and sea salt in Iceland....

Contains 2,650 alphabetically arranged entries that provide information about various aspects of food and food products and their use; including essays on staple foods, national and regional cuisines, food preservation, food science and diet, cookbooks and their authors, and many other topics.