Culinary Arts: Culinary Arts @ Schoolcraft

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"The idea of food as medicine is not new. Ancient Greek, Chinese, and Indian cultures used the edible parts of certain plants and animals for their therapeutic effects. However, modern science is now focusing its formidable tools on understanding precisely how certain constituents in foods, known as nutraceuticals, can enhance our health. You will learn the science underpinning the claims for the potential benefits of nutraceuticals and “super-foods” on our health, as well as the strength of the clinical evidence supporting these claims.."--From the Preface

"Irma S. Rombauer's Joy of Cooking, first published in 1931, gets a massive overhaul in this impressive, timely volume by Becker, Rombauer's great-grandson, and his wife, Scott. The authors hope to recapture the original's "vital spark," they write in their introduction to this ninth edition, which includes more than 4,000 updated recipes and 600-plus new ones. Becker and Scott have improved upon a classic without bending it so sharply that it will feel dated in a decade—quite an achievement indeed."-- Publishers Weekly

"U.K. food writer Segnit (The Flavor Thesaurus) brings a vast breadth of knowledge to this massive and quietly playful exploration of the art and science of cooking. In what is as much a personal culinary history as it is a reference, Segnit is as likely to recall dining on tapas along the Camino de Santiago in Spain as she is to cite one of the hundreds of cookbooks she draws on for source material or to discuss the role of clam chowder in Moby-Dick."--Publishers Weekly

“Chef and former Top Chef contestant Onwuachi wonderfully chronicles the amazing arc of his life, beginning with his challenging Bronx childhood in the 1990s with his African-American mother and his absentee Nigerian father. Onwuachi includes Pan-African recipes throughout, inspired by the flavors of the African continent, the Caribbean, and the U.S., such as egusi stew and chicken and waffles. In the vein of Marcus Samuelsson's Yes, Chef, this is a solid and inspiring memoir.” --Publishers Weekly

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"In the realm of healthy cooking, Chaplin (At Home in the Whole Food Kitchen, 2014) has made a name for herself for her comprehen-sive approach to whole foods, gluten-free fare, vegetarian dishes, and vegan options. Here, she offers the home cook more in-struction on how to achieve delicious foods within healthy parameters."--Booklist

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"Journalist Amanda Little spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia. Through her interviews and adventures with farmers, scientists, activists, and engineers, Little tells the story of human innovation and explores approaches both new and old to food production while charting the growth of a movement that could redefine sustainable food on a grand scale."--From the summary

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"A consumer's guide to the food system, from local to global: our part as citizens in the interconnected networks, institutions, and organizations that enable our food choices."--From the cover

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"This book entitled Functional Food and Human Health is an effort to bring together the new and merging aspect of alternative therapy by using the functional food to the main stream scientific discourse. Functional foods are defined as the items of regular diet and nutrition that go beyond the fulfilment of basic energy and nutritional
requirement."--From the Preface