'Utterly magnificent' - Marian Keyes What happens when you give in to the voices in your head? Annabel is dead. And she's not happy about it. Despite having strived to be 'lighter than air' back when she was alive, the consequences of that yearning haven't quite sunk in yet. Julia Jacobs is fat. Which Annabel immediately notices when she's assigned as Julia's ghostly helper (don't even think about calling her a guardian angel). And as her helper, Julia's problem seems pretty obvious to Annabel. Fat = problem = unhappy. Sorted. The only trouble is that whatever is causing Julia to overeat is hidden deep within her. Annabel will have to get to know Julia to uncover this secret and 'fix' her. Annabel can become the voice of reason, Julia's source of strength. Except. . . all this time spent in someone's head has got Annabel thinking. Not just about food, but about her family too. And that maybe happiness can mean more than eradicating all the flesh from your bones.

NATIONAL BESTSELLER Now with an additional story. Every now and then, right in the middle of an ordinary day, a woman kicks up her heels and commits a small act of liberation. What would you do if you could shed the “shoulds” and do, say—and eat—whatever you really desired? Go AWOL from Weight Watchers and spend an entire day eating every single thing you want? Start a dating service for people over fifty to reclaim the razzle-dazzle in your life—or your marriage? Seek comfort in the face of aging, look for love in the midst of loss, find friendship in the most surprising of places? In these beautiful, funny stories, Elizabeth Berg takes us into the heart of the lives of women who do all these things and more—confronting their true feelings, desires, and joys along the way.

"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--

The intention of this book was to have investigators describe an expert opinion on their field of research and cutting-edge work in their laboratory on the neurobiology and treatment of eating disorders.

Explores accountability as a framework for building movements to transform systemic oppression and violence What does it take to build communities to stand up to injustice and create social change? How do we work together to transform, without reproducing, systems of violence and oppression?In an age when feminism has become increasingly mainstream, noted feminist scholar and activist Ann Russo asks feminists to consider the ways that our own behavior might contribute to the interlocking systems of oppression that we aim to dismantle. Feminist Accountability offers an intersectional analysis of three main areas of feminism in practice: anti-racist work, community accountability and transformative justice, and US-based work in and about violence in the global south. Russo explores accountability as a set of frameworks and practices for community- and movement-building against oppression and violence. Rather than evading the ways that we are implicated, complicit, or actively engaged in harm, Russo shows us how we might cultivate accountability so that we can contribute to the feminist work of transforming oppression and violence. Among many others, Russo brings up the example of the most prominent and funded feminist and LGBT antiviolence organizations, which have become mainstream in social service, advocacy, and policy reform projects. This means they often approach violence through a social service and criminal legal lens that understands violence as an individual and interpersonal issue, rather than a social and political one. As a result, they ally with, rather than significantly challenge, the state institutions, policies, and systems that underlie and contribute to endemic violence. Grounded in theories, analyses, and politics developed by feminists of color and transnational feminists of the global south, with her own thirty plus years of participation in community building, organizing, and activism, Russo provides insider expertise and critical reflection on leveraging frameworks of accountability to upend inequitable divides and the culture that supports them.

Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.

A Washington Post Notable Nonfiction Book of 2017 One of NPR Fresh Air's "Books to Close Out a Chaotic 2017" NPR's Book Concierge Guide To 2017’s Great Reads “How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” —Maureen Corrigan, NPR Fresh Air Six “mouthwatering” (Eater.com) short takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own. Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table. What She Ate is a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt, First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of Cosmopolitan, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.