Have you ever sat down to a plate of your favorite food and the person next to you says “Yuck! That is GROSS!”? “Don’t yuck my yum” can be your reply, “you might like it too if you try.” “Don’t Yuck My Yum!” is a book that teaches some basic healthy eating concepts to kids and parents in a fun and unique way. Children will learn that saying negative things about food can affect the food choices and eating habits of others. Throughout the book, readers will learn other valuable nutrition messages, like how important it is to try new foods and to eat foods that are many different colors. The mission of DYMY is to encourage kids and parents to learn about healthy eating together in a fun way so that habits are formed early on in life that they will carry into adulthood.

An exploration of the character and evolution of disgust and the role this emotion plays in our social and moral lives. People can be disgusted by the concrete and by the abstract—by an object they find physically repellent or by an ideology or value system they find morally abhorrent. Different things will disgust different people, depending on individual sensibilities or cultural backgrounds. In Yuck!, Daniel Kelly investigates the character and evolution of disgust, with an emphasis on understanding the role this emotion has come to play in our social and moral lives. Disgust has recently been riding a swell of scholarly attention, especially from those in the cognitive sciences and those in the humanities in the midst of the "affective turn." Kelly proposes a cognitive model that can accommodate what we now know about disgust. He offers a new account of the evolution of disgust that builds on the model and argues that expressions of disgust are part of a sophisticated but largely automatic signaling system that humans use to transmit information about what to avoid in the local environment. He shows that many of the puzzling features of moral repugnance tinged with disgust are by-products of the imperfect fit between a cognitive system that evolved to protect against poisons and parasites and the social and moral issues on which it has been brought to bear. Kelly's account of this emotion provides a powerful argument against invoking disgust in the service of moral justification.

At a busy street market, kids eating ice cream exclaim, "Yum!" in English, "Geshmak!" in Yiddish, and "Nam-nam!" in Danish. But disaster strikes when a little dog overturns a spice cart, showering pepper on everyone's ice cream. Will the kids end up crying, "Hai hai," or cheering, "¡Yupi!"? Energetic art and a lift-the-flap feature make exploring languages fun.

Because Andy HATES being kissed, and Aunty Elsie always insists on giving big sloppy kisses. Andy tries hiding but Aunty always finds him. That is until one day she doesn't come and his Dad tells Andy that Aunty has been hurt in an accident. Strangely, Andy finds he misses Aunty Elsie...even her hugs and kisses.

Captain Underpants fans will be gleefully disgusted with this new laugh-out-loud series, starring a boy so gross they named him Yuck. In “Yuck’s Slime Monster,” the Prince of Pungency hatches a disgusting plan—if he can’t bring his pet slug to school, he’ll bring a Slime Monster instead! Soon enough, there’s goo and slop everywhere! Can Yuck control the Slime Monster before it takes over his school? And in “Yuck’s Gross Party,” Yuck’s sister Polly—prim as a Princess—throws a birthday bash that doesn’t include him. So to get even, he assembles his revolting gang for a gruesome party with gross games galore! And he and his pals are going to make Polly the most disgusting birthday cake ever!

"Originally published in Great Britain in 2006 by Simon & Schuster UK Ltd"--Copyright page.

Deep-fried pigeon’s head? Smoked Laotian rat? Bulls’ testicles? When it comes to extreme global cuisine, photographer Neil Setchfield has seen it all - and plenty more besides. Yuck! presents more than 100 of the world’s most gruesome, star tling and bizarre dishes in stomach-churning colour. Such delicacies as the popular Filipino street snack balut (boiled duck embryo, served still in its eggshell) feature alongside the one-time British favourite ox tongue and the Middle Eastern speciality boiled sheep’s head. Setchfield accompanies the beautifully presented dishes - photographed over the course of his travels - with location shots, brief anecdotes, serving suggestions and recipes sourced from locals. Not for the faint-hearted, this book is the ultimate gastronomic horror tour, guaranteed to provoke a reaction in anyone who picks it up - whether that be 'Yuck!’ or, indeed, 'Yum!’