A foodie's guide culled from the popular SeriousEats.com online community combines favorite recipes with lists of top-recommended eating spots, guides to regional food styles and unpretentious tips on how to eat well while traveling. Original.

Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

For our youngest hip hop heads who love food. Everybody Eats is a colorfully simple board book, and an introduction to hip hop's culinary lyrics. Burgeoning readers will immediately respond to Casielle Santos-Gaerlan's boldly colored meals. From Notorious BIG to Cardi B, parents and caregivers will enjoy rapping some of their favorite lyrics to their little ones.An extension of the six year running Yo Stay Hungry hip hop culinary competition, Everybody Eats encourages families and communities to reimagine the ways we can continue to push the culture forward.We believe "Everybody Eats." This phrase represents the idea that through collective work and service, everyone is fed and taken care of. There is room for everybody at the table. We associate this catchphrase with the 2002 American drama film, Paid in Full, #EverybodyEatsB.

Provides an overview of what families around the world eat by featuring portraits of thirty families from twenty-four countries with a week's supply of food.

This quintessential food-science-and-cooking-technique title is now available in ebook! Alton Brown is a great cook, a very funny guy, and—underneath it all—a science geek who's as interested in the chemistry of cooking as he is in eating. (Well, almost.) At long last, the book that Brown's legions of fans have cooked from and celebrated and spilled stuff on for years is available as an ebook, providing a brighter, shinier record of his long-running, award-winning Food Network TV series, Good Eats. From "Pork Fiction" (on baby back ribs), to "Citizen Cane" (on caramel sauce), to "Oat Cuisine" (on oatmeal), every hilarious episode is represented. The book contains more than 140 recipes and some helpful illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.

An Interactive Journey up the Food Chain Animals are adorable, but they also have a wild side. Many hunt to survive—and must avoid being hunted. This kid-friendly introduction to nature’s predator-prey relationship spotlights several amazing examples. Wildlife photographer Stan Tekiela presents spectacular photos of real critters in their natural habitats, while author Ryan Jacobson explores their most interesting hunting and eating habits. How do snakes catch their meals? Why do mosquitoes feed on blood? Children learn about each animal and then get to guess, What Eats That? With every turn of the page, the predator becomes the prey as the answer is revealed! Stan and Ryan’s first book together won a Mom’s Choice Award. This follow-up is perfect for any child who loves animals or appreciates nature.

Pat Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers-including Eudora Welty, Saul Bellow, Ralph Ellison, and Nelson Algren, among countless others-were dispatched in 1935 to document the roots of our diverse culinary cuisine. America Eats!, as the project was entitled, was never published. With the unpublished WPA manuscript as her guide, Willard visits the sites of American foods past glory to explore whether American traditional cuisine is still as healthy and vibrant today as it was then.