Advanced French Patisserie (H413)

Sonia Faruqi had an Ivy League degree and a job on Wall Street. But when the banking industry collapsed, she found herself on a small organic dairy farm that would change her life for the better, although it didn't seem that way in the beginning.

Covering fast food, organic food, junk food, institutional food, and more, this guide shows how "real food" has become increasingly scarce, with production and distribution increasingly dominated in the West by agri-business.

In Stolen Harvest: The Hijacking of the Global Food Supply, Shiva explores the devastating effects of commercial agriculture and genetic engineering on the food we eat, the farmers who grow it, and the soil that sustains it. This prescient critique and call to action covers some of the most pressing topics of this ongoing dialogue, from the destruction of local food cultures and the privatization of plant life, to unsustainable industrial fish farming and safety concerns about corporately engineered foods.

In Consumed, Sarah Elton walks fields and farms on three continents, not only investigating the very real threats to our food, but also telling the little-known stories of the people who are working against time to create a new and hopeful future. From the mountains of southern France to the highlands of China, from the crowded streets of Nairobi to the banks of the St. Lawrence River in Quebec, we meet people from all walks of life who are putting together an alternative to the omnipresent industrial food system.

Manifestos on the Future of Food and Seed lays out, in practical steps and far-reaching concepts, a program to ensure food and agriculture become more socially and ecologically sustainable. The book harvests the work and ideas produced by thousands of communities around the world.

Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious.

Pollan's revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore's Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.

Told with humour and heart in Preston’s unflinchingly honest voice, The New Farm is the story of one family’s transition from die-hard urbanites to bonafide farmers and passionate advocates for a more just and sustainable food system. It’s the story of how a couple of young professionals learned not just how to grow food, but how to succeed at the business of farming.

In Soil Not Oil, Vandana Shiva explains that a world beyond dependence on fossil fuels and globalization is both possible and necessary. Condemning industrial agriculture as a recipe for ecological and economic disaster, Shiva champions the small, independent farm: their greater productivity, their greater potential for social justice as they put more resources into the hands of the poor, and the biodiversity that is inherent to the traditional farming practiced in small-scale agriculture.

On this cross-Canada odyssey, Margaret Webb introduces readers to great farmers in every province or, as she calls them, chefs of the soil and the sea, tractor-seat philosophers, or poet biologists. Her stories of the challenges they face growing good food are inspiring, touching, gritty.

Letters to a Young Farmer is a vital road map of how we eat and farm, and why now, more than ever before, we need farmers. Three dozen esteemed writers, farmers, chefs, activists, and visionaries address the highs and lows of farming life as well as larger questions of how our food is produced and consumed in vivid and personal detail.

Here are over 150 appetizing recipes that use local, seasonal ingredients and showcase the very best of Canadian regional cuisine. Flavours of Canada is more than a book of recipes-it is a culinary celebration. Stewart explores Canada's five major gastronomic regions with recipes and vignettes from each.

This fascinating study reveals how the fast food industry has altered the landscape of America, widened the gap between rich and poor, fueled an epidemic of obesity, and transformed food production throughout the world.

"In a border town in Mexico, a group of young Mexicans begin a dangerous journey across the US-Mexico border in search of a better life ... Don starts a new job as a marketing manager for Mickey's, a group of fast food restaurants. Will he find the truth behind the burgers ...? And Amber, a high school student, starts to ask serious questions about her part-time job at Mickey's. Maybe the burgers don't taste so good after all ..."--Cover.

Explains the political and economic reasons behind the simultaneous hunger and obesity epidemics worldwide, and describes what is being done to eliminate these disparities.

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers' market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice's vision for eating what grows in the earth all year long.