Take your five senses on an adventure in food with this vibrant and colorful visual reference of descriptive words for kids. In this hands-on imaginative picture book, little Food Explorers are introduced to 101 descriptive words, building their vocabulary, and sparking imagination as they grow their ability to describe what they eat. This fantastical and playful new book is a perfect resource for the picky kid, to the adventurous diner. Now put your food explorer hats on and join us in search of delicious!

The authoritative guide for parents to feed their children “responsively”—an expert-backed approach to understanding baby’s cues and communicating with them, establishing a strong bond and lasting health

Now updated in a second edition—the category-leading guide to parenting adventurous eaters Pediatrician Nimali Fernando and feeding therapist Melanie Potock (aka Dr. Yum and Coach Mel) know the importance of giving your child the right start on their food journey—for good health, motor skills, and even cognitive and emotional development. In this updated, second edition of Raising a Healthy, Happy Eater, they explain how to expand your family’s food horizons, avoid the picky eater trap, identify special feeding needs, and put joy back into mealtimes, with the latest research and advice tailored to every stage from newborn through school-age new guidance on pacifiers, thumb-sucking, feeding concerns, and barriers to eating well helpful insights on the sensory system, difficult mealtime behaviors, and everything from baby-led weaning to sippy cups advice and resources for those lacking access to fresh foods or who are facing financial insecurity and seven “passport stamps” for modern parenting: joyful, compassionate, brave, patient, consistent, proactive, and mindful. Raising a Healthy, Happy Eater shows the way to lead your child on the path to adventurous eating. Grab your passport and go!

Help children think critically about art and learn an appreciation for the old masters. Kids will love this collection of thought provoking paintings!

Sam and his mother discuss the process of digestion, from the parts of the body that are involved to how food is broken down and used.

Introduces readers to 102 vegetables and describes how and where they are grown, nutritional information, seasonality, and fun facts.

A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.