Currently browsing posts about: Books

Kristin Voigt, Stuart G. Nicholls, Garrath Williams.  Childhood Obesity: Ethical and Policy Issues.  Oxford University Press, 2014.

I gave this one a blurb:

A well-researched, highly critical, but carefully balanced examination of everyday assumptions about childhood obesity and its prevention from an intensely moral perspective.  Although the authors demonstrate that no intervention is without ethical complications or effective entirely on its own, they call for immediate actions to reduce the stigma of childhood obesity, support parents, and create food environments healthier for children, adults, and the environment.    

David A. Cleveland.  Balancing on a Planet: The Future of Food and Agriculture.  University of California Press, 2014.

Here’s my blurb for this one:

In Balancing on a Planet, David Cleveland sets forth the evidence for this plea: if our world is to have a future, we must engage in serious critical thinking about the practices and consequences of our current food system and find immediate ways to transform it to one that is more sustainable.

Nick Freudenberg.  Lethal but Legal: Corporations, Consumption, and Protecting Public Health.  Oxford, 2014.

I spoke last night on a panel celebrating the release of this book.  I gave it a rave blurb:

Lethal But Legal is a superb, magnificently written, courageous, and thoroughly compelling exposé of how corporations selling cigarettes, guns, cars, drugs, booze, and food and beverages enrich themselves at the expense of public health.  Even more important, Freudenberg tells us how we can organize to counter corporate power and achieve a healthier and more sustainable environment.  This book should be required reading for anyone who cares about promoting health, protecting democratic institutions, and achieving a more equitable and just society.

I will be using this one in classes.  Congratulations to Nick Freudenberg, director of Hunter College’s Food Policy Center, for producing this distinguished work of scholarship.

Murray Carpenter.  Caffeinated: How Our Daily Habit Helps, Hurts, and Hooks Us.  Hudson Street Press, 2014.

I learned some things I didn’t know about caffeine from this book, which is why I blurbed it:

Caffeinated is a surprising exposé of the “caffeine industrial complex,” the industry that markets this substance in every form it can.  This book compellingly argues that the health hazards of excessive caffeine intake need more attention and better regulation.  I’m convinced.  You will be too.

Yoni Freedhoff.  The Diet Fix: Why Diets Fail and How to Make Yours Work.  Harmony Books, 2014.

Ordinarily I don’t pay much attention to diet books but this one comes from the Canadian obesity physician, Dr. Yoni Freedhoff, whose Weighty Matters blog is fun to read and well worth following.

The key to healthy dieting, he says, is to avoid dieting’s seven deadly sins: hunger, sacrifice, willpower, restriction, sweat, perfectionism, and denial.

This sounds hopeful.

Instead, you are to reset your relationship with food forever, starting with a 10-day preliminary experiment in which you get ready, keep a diary, banish hunger, cook, think, exercise, indulge, eat out, and set goals.  Then you move forward, one day at a time.

“You absolutely CAN do this,” he says.

This is a seriously mindful weight-loss program that works well for his patients.  It ought to.

Give it a try?

The book even comes with recipes.

Deborah A. Cohen.  A Big Fat Crisis: The Hidden Forces Behind the Obesity Epidemic—And How We Can End It.  Nation Books, 2013.

Here’s my blurb:

Deborah Cohen gives us a physician’s  view of how to deal with today’s Big Fat Crisis.  In today’s “eat more” food environment, Individuals can’t avoid overweight on their own.   This extraordinarily well researched book presents a convincing argument for the need to change the food environment to make it easier for every citizen to eat more healthfully.

And from the review on the website of the Rand Corporation, where Deborah Cohen works:

The conventional wisdom is that overeating is the expression of individual weakness and a lack of self-control. But that would mean that people in this country had more willpower thirty years ago, when the rate of obesity was half of what it is today. Our capacity for self-control has not shrunk; instead, the changing conditions of our modern world have pushed our limits to such an extent that more and more of us are simply no longer up to the challenge.

As we head into the holiday season, I’m going to catch up on books that might make welcome gifts for the people in your life who think that food is about more than just eating.  Here’s one for food-worried parents:

Dina Rose.  It’s Not About the Broccoli: Three Habits to Teach Your Kids for a Lifetime of Healthy Eating.  Perigree, 2014

I blurbed this one:

I am constantly hearing from parents that they have no idea what their kids are supposed to eat or whether their kids are eating ‘right.’ [It’s Not About the Broccoli] provides just what parents need to feed kids properly, stop worrying, and start enjoying mealtimes with kids. Dina Rose looks at feeding kids from a sociologist’s perspective. When the feeding behavior goes well, kids will get all the nutrients they need. This book ought to reassure parents that following a few simple principles will get their kids fed just fine.

Jason C. Anthony. Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine. University of Nebraska Press, 2012.

I’ve just been given a copy of this quirky book written by a guy who spent eight summers hanging out in Antarctica as support staff for the American scientific expeditions.  It’s a treasure.

It never would have occurred to me to wonder what people in Antarctica are eating.  Locally grown, sustainable food?  Not a chance.

As author Jason Anthony puts it,

Is there really such a thing as a venerable Antarctic cuisine?  In a word, no….What visitors to the Antarctic—and we are all visitors—sit down to are imported meals.  There is no Antarctic terroir.

With that said, Anthony offers a food-focused history of the famously disastrous Antarctic expeditions as well as the modern-day  “syrup of American comfort.”

Hoosh, he says, is a stew of pemmican and water which, in its current Antarctic version, is commercial beef and beef fat that arrives in tightly compacted blocks.  Hoosh, you will want to know, is

a cognate of hooch, itself a corruption of the Tlingit hoochinoo, meaning both a Native American tribe on Admiralty Island, Alaska, and the European-style rotgut liquor that they made.

Yum.

The book is replete with photographs and recipes that you won’t want to miss, among them Savoury Seal Brains on Toast, Escallops of Penguin Breasts, and your choice of biscuits from Scott’s Terra Nova expedition or Amundsen’s Fram.

Hooch is an instant food-studies classic.  

I’m not the only one to discover it. Here’s the review in this Sunday’s New York Times.