Elevate Difference

Reviews tagged food

Nine Gallons #2: True Stories by Susie Cagle

In Nine Gallons #2: True Stories by Susie Cagle, writer and artist Susie Cagle recounts her experiences with Food Not Bombs. For those unfamiliar, Food Not Bombs is a "franchise activist non-organization dedicated to fighting hunger with vegetarian meals comprised mainly from wasted food.” Food Not Bombs chapters are all over the world, though predominantly in major cities. Though this publication is small, Cagle covers a lot of ground. You learn that it’s not easy being involved with the non-organization.

Veganize This!: From Surf & Turf to Ice-Cream Pie--200 Animal-Free Recipes for People Who Love to Eat

One of the struggles faced by many vegetarians, vegans, or any other person who has a restricted diet is that you can no longer eat the “comfort foods” you enjoyed earlier in your life. One of my favorite foods to eat when I was a child was beef stroganoff. I can still taste it when I think about the flavors, aromas, and even its delightfully sloppy appearance. Alas, I no longer eat red meat, so beef stroganoff is not a part of my culinary repertoire. And although I’ve made the low-rent version with mushrooms and cream sauce, the flavors and aromas that went along with this venture are just not as memorable.

Meat: A Benign Extravagance

Simon Fairlie’s contribution to the debate over how food choices influence the ecological and socioeconomic health of our communities, collected as sixteen chapters in Meat: A Benign Extravagance, probably will, as the foreword predicts, impact the future of sustainable agriculture. The scope of the project is grand, and Fairlie presents what appears to be both thorough research and sound reasoning regarding several interrelated issues. His readable, likeable style, and mostly objective tone, have led reviewers to interpret his findings in contradictory ways (i.e., we should cut back on meat/we should eat meat), which actually may be a testament to the book’s value.

Alimentary Tracts: Appetites, Aversions, and the Postcolonial

The introduction to Alimentary Tracts begins with a Salman Rushdie quote about peppercorns and includes the phrase “symbolic anthropophagy.” Similarly to the first two sentences, the remainder of the book would continue to intrigue and baffle me. Alimentary Tracts consists of four long chapte

Whitewash: The Disturbing Truth about Cow’s Milk and Your Health

Joseph Keon’s Whitewash aims to provide enlightenment on the industrialization of dairy farms: a place where happy cows no longer exist. Keon, a wellness consultant, nutritionist and fitness expert examines the production of milk while emphasizing the negative impact it has on the health of American consumers.

Holy Kitchens: True Business

Punjabi chef Vikas Khanna is known for bringing great Indian food to discerning New York City diners. Although he surely has his hands full with his new restaurant Junoon, Khanna is working on an arduous extra-curricular project—a series of short documentary films about the worldwide connection between spirituality and feeding the hungry.

Jonathan Safran Foer (01/19/2011)

Jonathan Safran Foer spoke about the issues in his most recent book Eating Animals to a packed house at the London School of Economics. I haven’t read the book yet, or either one of his other two titles Everything Is Illuminated and Extremely Loud and Incredibly Close, so I went bracing for a preachy rally full of vegetarian dogma.

Green for Life

Green for Life is both fascinating and troubling at once. In a nutshell, Victoria Boutenko persuades the reader that people should consume one quart of blended greens per day. She further demonstrates that humans should be eating the same diet as chimpanzees, because "modern people and chimpanzees share an estimated 99.4% of our DNA sequence." Many folks may pick up this book expecting a cookbook; however, Green for Life mostly consists of health information and testimonials. Although a few recipes are included, they are a minority of the book's content, and placed in the very back; these recipes are designed more for health than flavor, foodies be damned.

Growing Roots: The New Generation of Sustainable Farmers, Cooks, and Food Activists

Seared Scallop Salad with Honey Vinaigrette and Moqui (Spicy) Mac (n’Cheese), yum. This was simply the one of the selections of delicious recipes in Growing Roots that I attempted with the assistance of my boyfriend/sous-chef. But Growing Roots is much more than a cookbook. Chronicling one woman’s cross-country road trip and profiling folks on the ground at every level, from composting queens to herbalists to family farmers to social entrepreneurs-restaurateurs, Growing Roots is a unique window into the breadth of labor and love that is going into the ever-growing movement of food sustainability.

Starting from Scratch: A Novel with Recipes

In Starting from Scratch, Olivia Tschetter successfully defended her doctoral dissertation and lost her mother all in one day. The youngest of four siblings, Olivia moves back home to be with her father, to run away from her responsibilities at school, and to grieve. Her connection to her mother, who was an incredible cook, is food.

The End of Overeating: Taking Control of the Insatiable American Appetite

Obesity and the health issues that accompany it have long been a subject of intense discussion in the Western world, where the abundance of super-cheap and highly processed foods has been linked to many health disorders. David Kessler’s The End of Overeating is an important addition to the books written on the subject. Kessler has the background to take on this complex subject, having served as commissioner at the US Food and Drug Administration.

Food Politics: What Everyone Needs to Know

As an ethically and environmentally aware feminist vegetarian, I view food and politics as ineluctably joined. Robert Paarlberg’s Food Politics: What Everyone Needs to Know challenged some of my basic ideas about hunger, famine, and the scope of issues contained by the term food politics, yet the book ignores some of the ways in which food is always simultaneously personal and political.

Soul Kitchen

Soul Kitchen is a lot like cotton candy—sweet but, ultimately, not very satisfying. Like many festival favorites, the plot of this independent German film revolves around a cast of lovably quirky characters who get themselves eye-deep into trouble. Zinos (Adam Bousdoukos), a German of Greek descent, has a lot of stuff on his plate. He’s the proprietor of Soul Kitchen, a struggling eatery in a rundown section of Hamburg. The tax people, led by Frau Schuster (Catrin Striebeck), are knocking at his door.

Hungry Town: A Culinary History of New Orleans, the City Where Food Is Almost Everything

I’ve had a long and passionate love affair with New Orleans, although I’ve never been there. In fifth grade, I did my state report on Louisiana, and as a bored teenager in a Los Angeles suburb where everything was bright, shiny, and new, I’d dream of spending my days in the historic French Quarter, hanging out in smoky jazz bars and eating poor boy sandwiches at cramped lunch counters.

Ham: An Obsession with the Hindquarter

Finally, a cookbook with some pizazz! Ham: An Obsession with the Hindquarter was written by Bruce Weinstein and Mark Scarbrough, food lovers, life partners, and exactly the kind of people who could breathe life into the sometimes stale world of food writing.

Vegan Freak: Being Vegan in a Non-Vegan World

Wherever one falls on the meat-eater to vegan continuum, you need to make the Torres duo your truth-speaking, profanity-spewing, tough-loving pals. They will move you closer to ethical veganism. For the already-vegan, Bob and Jenna offer the rationale and the moral support to stay that way. For four years, these wacky Ph.D.s have provided social commentary and intellectual critique to and for vegans through their podcast, blog, online forum and publications.

Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos

I have an exciting announcement to make: I’ve never enjoyed a cookbook as thoroughly as I have Deborah Schneider’s Amor y Tacos. I grew up eating Mexican food nearly every day, and as an adult, I still make homemade Mexican food the way my father taught me at least two times a week—not the gloppy, heavy Americanized stuff full of cheddar cheese and sour cream, but simple, hearty, good-for-you-food that’s easy to make and even easier on your budget.

The Butcher and the Vegetarian: One Woman's Romp through a World of Men, Meat, and Moral Crisis

Food writer Tara Austen Weaver was raised in a vegetarian home since her birth. As an adult, she unexpectedly gets diagnosed with thyroid disease. What’s she to do? Fast for forty days? No. Go macrobiotic? Nope, not that either. Instead, Weaver must eat meat—by doctor’s order. So she turns to a carnivorous diet. What unfolds is part chick lit-cookbook and part treatise on farm animal rights. Weaver’s introduction to the world of animal flesh brings her into contact with many meat-industry types. Some she casts in an ethical light. These include kind butchers and organic cattle ranchers.

The Taste for Civilization: Food, Politics, and Civil Society

At a time when Western society is becoming more and more dependent on cheap and rapid sustenance of often dubious nutritional value, Janet Flammang’s study is an important reminder of both the way it was and the way it perhaps should be. In The Taste for Civilization, Flammang sets out to present what she calls “table activities” as central to respect, citizenship, and a greater good.

A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado

From the time Laura Esquivel’s well known novel Like Water for Chocolate was made into a film, food and meals have been presented as a means of communication that extends beyond the dinner table.

Lunch in Paris: A Love Story, with Recipes

While the memoir fad is nothing new, Elizabeth Bard’s new book confirms the emergence of a memoir subgenre to contend with: the memoir with recipes. In May 2009, the New York Times proclaimed these books as the brainchild of the “money-making imagination of the publishing industry.” Certainly, a spate of globe-spanning titles have followed, many born from blogs. However, the story of the American in Paris has long been a favored literary subject. It has sparked writers’ imaginations from Henry James to Anais Nin to Elaine Dundy to David Sedaris.

Precision Pro Kitchen Scale

I hesitate to endorse a ‘nutrition’ oriented product on a feminist website due to the ongoing tyranny of the emaciated female form in marketing, eating disorders, and fear of accusations of insensitivity, insecurity, close-mindedness, and size-ism. However, here are the facts of my situation: an undiagnosed medical condition made me overweight, and now I want to lose that weight. Half of the pounds evaporated as the result of successful (non-bariatric) surgery, but I would like to lose the entire quantity and return to my healthy size.

Love Your Body, Love Your Life: 5 Steps to End Negative Body Obsession and Start Living Happily and Confidently

I have not had a good relationship with my body over the years. I was underweight during adolescence and early adulthood, then freaked out when I started to gain weight during my senior year of college. I also could not understand why my friends were telling me I looked fine when I felt I was overweight.

Gourmet Rhapsody

Food has become a very controversial subject, many arguing that education levels, income, and race unfairly dictate the availability of fresh foods and vegetables in low-income American neighborhoods.

Winter Wonderfuls: Dark Chocolate Crunchy Peanut Butter Snowmen

I finished the last Dark Chocolate Crunchy Peanut Butter Snowman on the wintriest day in Atlanta. Anyone who is familiar with the city and its weather knows that snow covered roofs, cars, trees, and streets meant a snow day for hundreds of thousands of adults and kids alike. So it was one of those rare and perfect days to stay in and enjoy a chocolate-y treat! Originally, I was a bit perplexed to find a box of nine little, white, individually wrapped, peanut butter snowmen waiting to be consumed.

Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

In the introduction to Jamie Oliver’s latest cookbook Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals, Oliver lays out his plan to get people cooking again by having them master at least one recipe from each of the fourteen chapters in the book. This is being called the “Pass it on Movement,” and it is the young chef’s hope that it will get Americans back in the kitchen and cooking healthy food.

Another Dinner is Possible: Recipes and Food For Thought

My interest in vegetables is quite young; around a year and half. Since this new found vegetarian interest, I’ve been looking out for recipes which are quick and involve simple ingredients so that I don’t have to run around super-market looking for all those hard to pronounce spices. At first glance, I must confess that I was disappointed with Mike and Isy’s Another Dinner Is Possible.

Chocolate, Please: My Adventures in Food, Fat and Freaks

What is not to love about a comedian who combines the raunch of Margaret Cho with the political incorrectness of a Don Rickles, and the acerbic wit of a Dorothy Parker? Lisa Lampinelli deftly employs all of these qualities to describe a hard-fought but nonetheless victorious perspective on her own decisions and accomplishments.

Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen

My initial reaction after reading this book was to hurl it across the room and never see it again. Dramatic? A bit, yet justifiable. In an autobiographical narration, Jason Sheehan attempts to merge his experience as a cook with being a writer, but fails miserably. Cooking Dirty is not your average tale of a typical award-winning chef. There’s no culinary school or classical training involved, just the lessons he learned from the School of Hard Knocks.

Cook Food: A Manualfesto for Easy, Healthy, Local Eating

I’ve long enjoyed Lisa Jervis’ critical analysis, a woman best known in feminist circles as the co-founder of Bitch magazine. Growing into my own love of all things kitchen this past year, I fully expected to be won over by Cook Food; sadly, I was not. It seems like a complicated time to write this book.