Food, funny faces, and feelings combine in this cute and clever board book about emotions and healthy eating. No matter how you're feeling--silly, grumpy, happy, or shy--now you can see your face mirrored back on your dinner plate! Find twenty-two different emotions inside the pages of this book, made out of everything from strawberries to pita bread to carrots (and more). You'll be amazed by how real these foodie faces look, and might even be inspired to try a new food or two!
The littlest foodies will find this board book irresistible! On each page, they’ll look into the eyes of a friendly (and tasty!) animal face made from cleverly disguised fruits, vegetables, and more. From the muffin-faced monkey to the fruity-faced lion and the kiwi-eyed owl, Food Faces is fun, entertaining, and invites discovery on every page.
Combining stunning visuals with insights and a lexicon of more than 200 agricultural terms explained by today’s thought leaders, Local showcases and explores one of the most popular environmental trends: rebuilding local food movements. When Douglas Gayeton took his young daughter to see the salmon run—a favorite pastime growing up in Northern California—he was devastated to find that a combination of urban sprawl, land mismanagement, and pollution had decimated the fish population. The discovery set Gayeton on a journey in search of sustainable solutions. He traveled the country, photographing and learning the new language of sustainability from today’s foremost practitioners in food and farming, including Alice Waters, Wes Jackson, Carl Safina, Temple Grandin, Paul Stamets, Patrick Holden, Barton Seaver, Vandana Shiva, Dr. Elaine Ingham, and Joel Salatin, as well as everyday farmers, fishermen, and dairy producers. Local: The New Face of Food and Farming blends their insights with stunning collage-like information artworks and Gayeton’s Lexicon of Sustainability, which defines and de-mystifies hundreds of terms like “food miles,” “locavore,” “organic,” “grassfed” and “antibiotic free.” In doing so, Gayeton helps people understand what they mean for their lives. He also includes “eco tips” and other information on how the sustainable movement affects us all every day. Local: The New Face of Food and Farming in America educates, engages, and inspires people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.
For many Clevelanders, the accolades the city has finally begun to collect are a celebration of what residents have already known for years. One need look no further than the bartenders at Cleveland's regular haunts, the burgeoning comedians the city laughs along with, the musicians gaining national recognition, and the owners of the restaurants making Cleveland a foodie destination. For all the recognition the city has recently been earning, there are key residents that keep the gears in motion. Cleveland photographer Laura Wimbels has spent the last two years capturing their portraits. The final product is Faces of Cleveland.
Color the stickers to create your own one-of-a-kind sticker collection with more than 200 included stickers. Then complete coloring pages and activities that feature all things adorable: a unicorn word search, llama dot-to-dot, mermaid mandala coloring, and so much more! Have you ever wanted to create your very own stickers? Look no further than #SoCute! Color-In Stickers, which is packed with more than 200 stickers, including 2 sheets of glitter and foil stickers just waiting to be colored in. Whether it’s a pretty mermaid, a smiling taco, or a magical unicorn, just color in these cool stickers and give them out to friends, customize your school supplies, or decorate this book! After coloring and using the included stickers, kids can find even more creative fun with the 64 pages of coloring and activities. Whether it’s a caticorn dot-to-dot, a narwhal maze, or a sloth coloring page, this book will keep kids engaged for hours.
Winner of Red Tricycle’s 2015 Best Cookbook for Babies Award This playful baby food cookbook helps parents prepare a culinary adventure for the newest eater in the family. Baby food chef and founder of the beloved blog Baby FoodE, Michele Olivier, shows you how to make delicious, healthy food for your baby and toddler—regardless of how much time you have (and how little sleep you’re getting). From first purées to toddler finger foods, these dishes have everything your little foodie needs to grow into a grown-up palate. Roll up your sleeves and start thinking beyond the baby food aisle, with: Over 100 Baby Food Recipes transitioning your little ones from purées to solids, with indications for age Helpful FAQ for all stages of infancy and toddlerhood concerning nutrition and eating habits A How-To Overview covering everything you need to know about making baby food Baby food recipes include: Apple + Mint + Ricotta Purée / Fennel + Pea + Peach Purée / Pumpkin + Thyme Purée / Sesame Tofu Sticks + Peanut Sauce / Curried Egg Finger Sandwiches + Mango Chutney / Slow Cooker Chicken Tagine + Couscous / Sausage + Kale Over Creamy Polenta / DIY Toddler Sushi Bar, and more. Consider yourself warned: your child's first words might just be "More, please."
The Foodie's Guide to Falling in Love was previously published as The Dish. The Foodie's Guide to Falling in Love by Stella Newman is the third novel from the much-loved author of Pear Shaped and Leftovers. This is a warm, passionate novel that will delight fans of Jill Mansell and Mhairi McFarlane and leave you happy and hungry in equal measure. Love is on the menu. With a side order of lies. When Laura Parker first crosses forks with Adam Bayley, she's only after one thing: his custard doughnut. But when she takes a closer look she sees a talented, handsome man who outshines the string of jokers she's been dating. There's just one problem. Adam's job means Laura has to keep her job as restaurant critic a secret. Tricky for someone who prides herself on honesty. Can the truth be put on ice long enough for love to flourish? And how can you expect your boyfriend to be honest if you're not quite telling the truth yourself? Stella Newman. Fiction has never tasted so good.
This book serves up an accessible, critical introduction to food television, providing readers with a solid foundation for understanding how culinary culture became pop culture via the medium of television. The book follows FoodTV’s journey from purely instructional resource to a wide variety of formats, from celebrity chef and restaurant profiles to culinary travel and every manner of cooking competition from kids to cannabis. Tasha Oren traces the generic expansion of cooking on television as she argues for its development as a uniquely apt lens through which to observe and understand television’s own dramatic extension from network to cable to streaming platforms. She demonstrates how FoodTV became popular commercial television through its growth beyond instruction, response to industrial and cultural change, and a decisive turn away from an association with domesticity or femininity. The story of FoodTV offers a new understanding of how certain material, stylistic, and textual practices that make up television emerge as conventions, and how such conventions both endure and evolve. This book is an ideal guide for students and scholars of media studies, television studies, food studies, and cultural studies.
We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life.
