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Animal, Vegetable, Junk
- A History of Food, from Sustainable to Suicidal
- Narrado por: Mark Bittman
- Duración: 12 h y 53 m
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This is all too real, and YOU are the victim.
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Since its publication in 1977, The Unsettling of America has been recognized as a classic of American letters. In it, Wendell Berry argues that good farming is a cultural and spiritual discipline. Today’s agribusiness, however, takes farming out of its cultural context and away from families. As a result, we as a nation are more estranged from the land - from the intimate knowledge, love, and care of it.
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love the material, meh on the performance.
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De: Wendell Berry
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Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.
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What an awesome book!
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Historia
Michael Shellenberger has been fighting for a greener planet for decades. He helped save the world’s last unprotected redwoods. He co-created the predecessor to today’s Green New Deal. And he led a successful effort by climate scientists and activists to keep nuclear plants operating, preventing a spike of emissions. But in 2019, as some claimed "billions of people are going to die", contributing to rising anxiety, including among adolescents, Shellenberger decided that he needed to speak out to separate science from fiction.
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Environmentalist with integrity!
- De Wayne en 07-01-20
Resumen del Editor
"Epic and engrossing." —The New York Times Book Review
From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity’s appetite for food, farmland, and the money behind it all—and how a better future is within reach.
The story of humankind is usually told as one of technological innovation and economic influence—of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food.
In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip.
Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.
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- De: Matt Ridley
- Narrado por: L. J. Ganser
- Duración: 13 h y 37 m
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Life is getting better at an accelerating rate. Food availability, income, and life span are up; disease, child mortality, and violence are down all across the globe. Though the world is far from perfect, necessities and luxuries alike are getting cheaper; population growth is slowing; Africa is following Asia out of poverty; the Internet, the mobile phone, and container shipping are enriching people's lives as never before.
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Personal
- De Robert F. Jones en 09-15-17
De: Matt Ridley
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The Vertical Farm
- Feeding the World in the 21st Century
- De: Dickson Despommier
- Narrado por: Sean Runnette
- Duración: 6 h y 7 m
- Versión completa
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When Columbia professor Dickson Despommier set out to solve America's food, water, and energy crises, he didn't just think big - he thought up. The vertical farm has excited scientists, architects, and politicians around the globe. These farms, grown inside skyscrapers, would provide solutions to many of the serious problems we currently face.
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Excellent Brainstorming - Not reality
- De Texas Community Project en 01-25-11
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Sweetness and Power
- The Place of Sugar in Modern History
- De: Sidney W. Mintz
- Narrado por: Tom Perkins
- Duración: 10 h y 18 m
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In this eye-opening study, Sidney W. Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar and reveals how closely interwoven sugar's origins are as a "slave" crop grown in Europe's tropical colonies, with its use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat.
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Dated but still worthwhile
- De Acteon en 11-14-19
De: Sidney W. Mintz
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A History of the World in Seven Cheap Things
- A Guide to Capitalism, Nature, and the Future of the Planet
- De: Raj Patel, Jason W. Moore
- Narrado por: Simon Mattacks
- Duración: 6 h y 40 m
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Nature, money, work, care, food, energy, and lives: these are the seven things that have made our world and will shape its future. Bringing the latest ecological research together with histories of colonialism, indigenous struggles, slave revolts, and other rebellions and uprisings, Patel and Moore demonstrate that throughout history, crises have always prompted fresh strategies to make the world cheap and safe for capitalism.
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A remarkable exposé & synthesis of the Ponzi scheme that capitalism is and always has been.
- De Scott en 02-10-18
De: Raj Patel, y otros
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Coffeeland
- One Man's Dark Empire and the Making of Our Favorite Drug
- De: Augustine Sedgewick
- Narrado por: Jason Culp
- Duración: 14 h y 56 m
- Versión completa
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Coffee is an indispensable part of daily life for billions of people around the world - one of the most valuable commodities in the history of global capitalism, the leading source of the world's most popular drug, and perhaps the most widespread word on the planet. Augustine Sedgewick's Coffeeland tells the hidden and surprising story of how this came to be, tracing coffee's 500-year transformation from a mysterious Muslim ritual into an everyday necessity.
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Unfortunately
- De Brian en 06-06-20
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Lesser Beasts
- A Snout-to-Tail History of the Humble Pig
- De: Mark Essig
- Narrado por: Joe Barrett
- Duración: 7 h y 18 m
- Versión completa
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As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.
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Virtuous Carnivors?
- De David en 04-14-16
De: Mark Essig
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Work
- A Deep History, from the Stone Age to the Age of Robots
- De: James Suzman
- Narrado por: Nicholas Guy Smith
- Duración: 13 h y 47 m
- Versión completa
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Work defines who we are. It determines our status and dictates how, where, and with whom we spend most of our time. It mediates our self-worth and molds our values. But are we hardwired to work as hard as we do? Did our Stone Age ancestors also live to work and work to live? And what might a world where work plays a far less important role look like? To answer these questions, James Suzman charts a grand history of "work" from the origins of life on Earth to our ever more automated present, challenging some of our deepest assumptions about who we are.
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if you like Jared Diamond's work, you'll like this
- De Mark en 04-09-22
De: James Suzman
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Enough
- Why the World's Poorest Starve in An Age of Plenty
- De: Roger Thurow, Scott Kilman
- Narrado por: Tavia Gilbert
- Duración: 11 h y 50 m
- Versión completa
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For more than 30 years, humankind has known how to grow enough food to end chronic hunger worldwide. Yet while the Green Revolution succeeded in South America and Asia, it never got to Africa. More than 9 million people every year die of hunger, malnutrition, and related diseases every yearmost of them in Africa and most of them children. More die of hunger in Africa than from AIDS and malaria combined. Now, an impending global food crisis threatens to make things worse.
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It's Time For Us To Be More Compassionate
- De James en 07-18-10
De: Roger Thurow, y otros
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Collapse
- How Societies Choose to Fail or Succeed
- De: Jared Diamond
- Narrado por: Michael Prichard
- Duración: 27 h y 1 m
- Versión completa
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Historia
In Jared Diamond’s follow-up to the Pulitzer-Prize winning Guns, Germs and Steel, the author explores how climate change, the population explosion, and political discord create the conditions for the collapse of civilization. Environmental damage, climate change, globalization, rapid population growth, and unwise political choices were all factors in the demise of societies around the world, but some found solutions and persisted.
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Jared Diamond Downs You in Explanation
- De Rob en 07-20-18
De: Jared Diamond
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Coffee
- A Comprehensive Guide to the Bean, the Beverage, and the Industry
- De: Robert W. Thurston, Jonathan Morris, Shawn Steiman
- Narrado por: Dan Kassis
- Duración: 18 h y 29 m
- Versión completa
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Historia
Leading experts from business and academia consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain.
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Everything you need to know about coffee
- De FW1978 en 11-03-18
De: Robert W. Thurston, y otros
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How to Avoid a Climate Disaster
- The Solutions We Have and the Breakthroughs We Need
- De: Bill Gates
- Narrado por: Wil Wheaton, Bill Gates
- Duración: 7 h y 11 m
- Versión completa
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Historia
Bill Gates shares what he's learned in more than a decade of studying climate change and investing in innovations to address the problems, and sets out a vision for how the world can build the tools it needs to get to zero greenhouse gas emissions. Bill Gates explains why he cares so deeply about climate change and what makes him optimistic that the world can avoid the most dire effects of the climate crisis. Gates says, "We can work on a local, national, and global level to build the technologies, businesses, and industries to avoid the worst impacts of climate change."
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Be curious, not furious
- De Axel Merk en 02-20-21
De: Bill Gates
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Farmageddon
- The True Cost of Cheap Meat
- De: Philip Lymbery, Isabel Oakeshott
- Narrado por: Julian Elfer
- Duración: 13 h y 39 m
- Versión completa
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Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating - as the UK horsemeat scandal demonstrated. We are reaching a tipping point as the farming revolution threatens our countryside, health, and the quality of our food wherever we live in the world.
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Excellent insight of industrial farming
- De Grazyna en 04-19-14
De: Philip Lymbery, y otros
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How to Eat
- All Your Food and Diet Questions Answered
- De: Mark Bittman, David Katz
- Narrado por: Robert Fass
- Duración: 7 h y 13 m
- Versión completa
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General
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Narración:
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Historia
What is the best diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad? Mark Bittman and health expert David Katz answer all these questions and more in a lively and easy-to-understand Q&A format. Inspired by their viral hit article on Grub Street, one of New York magazine's most popular and most-shared articles, Bittman and Katz share their clear, no-nonsense perspective on food and diet, answering questions covering everything from basic nutrients to superfoods to fad diets.
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The most recommendable book on food I've read.
- De Dulce Mattos en 10-25-20
De: Mark Bittman, y otros
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The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- De: Matt Siegel
- Narrado por: Roger Wayne
- Duración: 5 h y 30 m
- Versión completa
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General
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Narración:
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Historia
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
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Really interesting! Little darker than I thought…
- De Not Public en 09-11-21
De: Matt Siegel
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The Best American Food Writing 2023
- De: Mark Bittman, Silvia Killingsworth
- Narrado por: Elyse Dinh, Will Tulin, Carolina Hoyos, y otros
- Duración: 8 h y 5 m
- Versión completa
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General
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Narración:
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Historia
"In almost any culture, at any time, you can find food writing,” writes guest editor Mark Bittman in his introduction. “Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing.” The stories in this year’s Best American Food Writing are brilliant, eye-opening windows into the heart of our country’s culture.
De: Mark Bittman, y otros
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Eating to Extinction
- The World's Rarest Foods and Why We Need to Save Them
- De: Dan Saladino
- Narrado por: Dan Saladino
- Duración: 16 h y 14 m
- Versión completa
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General
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Narración:
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Historia
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
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Must read
- De Morgan German en 10-06-22
De: Dan Saladino
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A Bone to Pick
- The Good and Bad News About Food, with Wisdom and Advice on Diets, Food Safety, GMOs, Farming, and More
- De: Mark Bittman
- Narrado por: Robert Fass
- Duración: 8 h y 42 m
- Versión completa
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General
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Narración:
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Historia
Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times' only dedicated opinion columnist covering the food beat, Bittman routinely makes listeners think twice about how the food we eat is produced, distributed, and cooked and shines a bright light on the profound impact that diet—both good and bad—can have on our health and that of the planet. In A Bone to Pick, Mark's most memorable and thought-provoking columns are compiled into a single volume for the first time.
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love the topic but very biased and one sided
- De Scott Buchanan en 02-17-16
De: Mark Bittman
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An Edible History of Humanity
- De: Tom Standage
- Narrado por: George K. Wilson
- Duración: 10 h y 2 m
- Versión completa
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General
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Narración:
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Historia
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
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Flawed, but worthwhile
- De Ary Shalizi en 12-28-17
De: Tom Standage
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How to Eat
- All Your Food and Diet Questions Answered
- De: Mark Bittman, David Katz
- Narrado por: Robert Fass
- Duración: 7 h y 13 m
- Versión completa
-
General
-
Narración:
-
Historia
What is the best diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad? Mark Bittman and health expert David Katz answer all these questions and more in a lively and easy-to-understand Q&A format. Inspired by their viral hit article on Grub Street, one of New York magazine's most popular and most-shared articles, Bittman and Katz share their clear, no-nonsense perspective on food and diet, answering questions covering everything from basic nutrients to superfoods to fad diets.
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The most recommendable book on food I've read.
- De Dulce Mattos en 10-25-20
De: Mark Bittman, y otros
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The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- De: Matt Siegel
- Narrado por: Roger Wayne
- Duración: 5 h y 30 m
- Versión completa
-
General
-
Narración:
-
Historia
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.
-
-
Really interesting! Little darker than I thought…
- De Not Public en 09-11-21
De: Matt Siegel
-
The Best American Food Writing 2023
- De: Mark Bittman, Silvia Killingsworth
- Narrado por: Elyse Dinh, Will Tulin, Carolina Hoyos, y otros
- Duración: 8 h y 5 m
- Versión completa
-
General
-
Narración:
-
Historia
"In almost any culture, at any time, you can find food writing,” writes guest editor Mark Bittman in his introduction. “Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing.” The stories in this year’s Best American Food Writing are brilliant, eye-opening windows into the heart of our country’s culture.
De: Mark Bittman, y otros
-
Eating to Extinction
- The World's Rarest Foods and Why We Need to Save Them
- De: Dan Saladino
- Narrado por: Dan Saladino
- Duración: 16 h y 14 m
- Versión completa
-
General
-
Narración:
-
Historia
Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly 6,000 different plants once consumed by human beings, only nine remain major staples today. Just three of these - rice, wheat, and corn - now provide 50 percent of all our calories. Dig deeper and the trends are more worrisome still.
-
-
Must read
- De Morgan German en 10-06-22
De: Dan Saladino
-
A Bone to Pick
- The Good and Bad News About Food, with Wisdom and Advice on Diets, Food Safety, GMOs, Farming, and More
- De: Mark Bittman
- Narrado por: Robert Fass
- Duración: 8 h y 42 m
- Versión completa
-
General
-
Narración:
-
Historia
Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times' only dedicated opinion columnist covering the food beat, Bittman routinely makes listeners think twice about how the food we eat is produced, distributed, and cooked and shines a bright light on the profound impact that diet—both good and bad—can have on our health and that of the planet. In A Bone to Pick, Mark's most memorable and thought-provoking columns are compiled into a single volume for the first time.
-
-
love the topic but very biased and one sided
- De Scott Buchanan en 02-17-16
De: Mark Bittman
-
An Edible History of Humanity
- De: Tom Standage
- Narrado por: George K. Wilson
- Duración: 10 h y 2 m
- Versión completa
-
General
-
Narración:
-
Historia
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
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Flawed, but worthwhile
- De Ary Shalizi en 12-28-17
De: Tom Standage
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Animal, Vegetable, Miracle
- A Year of Food Life
- De: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Narrado por: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Duración: 14 h y 35 m
- Versión completa
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Historia
When Barbara Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Animal, Vegetable, Miracle follows the family through the first year of their experiment.
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mixed feelings
- De pterion en 11-15-07
De: Barbara Kingsolver, y otros
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The Vegetarian Myth
- Food, Justice, and Sustainability
- De: Lierre Keith
- Narrado por: Joyce Bean
- Duración: 11 h y 1 m
- Versión completa
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We’ve been told that a vegetarian diet can feed the hungry, honor the animals, and save the planet. Lierre Keith believed in that plant-based diet and spent twenty years as a vegan. But in The Vegetarian Myth, she argues that we’ve been led astray - not by our longings for a just and sustainable world, but by our ignorance. e truth is that agriculture is a relentless assault against the planet, and more of the same won’t save us. In service to annual grains, humans have devastated prairies and forests, driven countless species extinct, altered the climate, and destroyed the topsoil - the basis of life itself....
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A bold work, and a catalog of modern neuroses
- De Sean en 01-02-13
De: Lierre Keith
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The Third Plate
- Field Notes on the Future of Food
- De: Dan Barber
- Narrado por: Dan Barber
- Duración: 14 h y 30 m
- Versión completa
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Historia
Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.
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I don't think I'm the intended market for the book
- De Steve Word en 06-03-14
De: Dan Barber
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Resetting the Table
- Straight Talk About the Food We Grow and Eat
- De: Robert Paarlberg
- Narrado por: Fred Sanders
- Duración: 11 h y 15 m
- Versión completa
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A bold, science-based corrective to the groundswell of misinformation about food and how it's produced, examining in detail local and organic food, food companies, nutrition labeling, ethical treatment of animals, environmental impact, and every other aspect from farm to table
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flawed and biased
- De Kevin Swalley en 06-06-22
De: Robert Paarlberg
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Sugar
- The World Corrupted: From Slavery to Obesity
- De: James Walvin
- Narrado por: Roger Davis
- Duración: 10 h y 45 m
- Versión completa
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Historia
How did a simple commodity, once the prized monopoly of kings and princes, become an essential ingredient in the lives of millions, before mutating yet again into the cause of a global health epidemic? Prior to 1600, sugar was a costly luxury, the domain of the rich. But with the rise of the sugar colonies in the New World over the following century, sugar became cheap, ubiquitous, and an everyday necessity. Less than 50 years ago, few people suggested that sugar posed a global health problem.
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I should have listened to the other reviews
- De L. Bergman en 12-31-18
De: James Walvin
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Real Food, Fake Food
- Why You Don't Know What You're Eating and What You Can Do About It
- De: Larry Olmsted
- Narrado por: Jonathan Yen
- Duración: 12 h y 5 m
- Versión completa
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Historia
You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.
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Disappointed in how few foods were covered.
- De Perry Gallagher en 01-13-17
De: Larry Olmsted
Lo que los oyentes dicen sobre Animal, Vegetable, Junk
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Jeremy P. Bundgard
- 08-05-21
Liberal writer but makes some good points
Overall I found the book to be very informative. But I was unhappy with the push for socialist and communist ideals. And dismissing American Exceptionalism. We became the power house in everything around the world because our our exceptionalism and creativity. Other than that I liked the book.
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- Anonymous User
- 07-19-22
sad tale of the woes of consumption
I struggled to finish. This book was well researched and read, just very depressing! It felt somewhat repetitious.
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- Merle N. Savedow
- 06-05-21
A very important book!
For anyone who cares how our vast array of climate changing, junk filled agribusiness has come to be, I highly recommend this book! Mark Bittman traces the history of food from when we were all hunter gatherers through the domestication of animals and the tilling of our fields all the way to the present day. The book is filled with anecdotes and humor and ends with an uplifting chapter of hope, detailing the efforts of many countries and groups trying and succeeding to produce food in a sustainable and non polluting way. Very highly recommended!
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esto le resultó útil a 3 personas
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- T.J. Dowling
- 09-05-21
The true cost of food
This a searing indictment of how the human race has used and abused food production to much nature in all its forms to the brink. The interplay of society, politics, science and pseudoscience has undercut our ability to create sustainable nutrition options in the name of corporate enrichment and dominance.
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- MJB
- 05-15-21
Great overview of global agriculture
This was awesome, so much good information about the history and future of global agriculture, current dietary requirements and future possibilities.
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- espressi
- 02-02-23
A must read for anyone who eats food
Mark Bittman takes a deep and thorough look at how we arrived at the food system we rely on today. He makes an interesting and informative journey of this story. The conclusion is clear: our ultra-processed food system is killing people and planet. It’s a worthwhile read to learn what we can all do to affect change. Well done, Mark!
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- B. Shur
- 02-03-23
Maybe not all is doom and gloom?
If you get through the last chapter to the conclusions, you will be left with some optimism. Thoughtful and timely book!
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- Belinda C. Ramirez
- 10-27-23
Great political economic history of food and ag
The first chapter is too broad and based on ideas about agriculture that don’t have a solid basis in evidence, but the rest of the book is great and highly recommended. A must read for any food scholar!
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- A. Zuccarerro
- 03-30-21
Learn why you eat what you eat
An amazing book about the history of food and how we got here. So many major events in human history were shaped by food and how we eat it. Bittman’s narration is warm and easy to listen to. Highly recommended!
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- Janet Pittman Henley
- 02-22-21
A Beacon of Hope!
Mark Bittman’s resume is proof that he knows about food, cooking, & nutrition. For years, he wrote about food issues for The New York Times. He has helped teach & organize Cal Berkeley’s course Edible Education 101. With this fascinating historical overview of humans’ feeding themselves & their domesticated animals, he hopes to inspire cooperative action to make changes necessary for the health of the whole earth & of all its inhabitants!
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