Food has played a major role in funerary and memorial practices since the dawn of the human race. In the ancient Roman world, for example, it was common practice to build channels from the tops of graves into the crypts themselves, and mourners would regularly pour offerings of food and drink into these conduits to nourish the dead while they waited for the afterlife. Funeral cookies wrapped with printed prayers and poems meant to comfort mourners became popular in Victorian England; while in China, Japan, and Korea, it is customary to offer food not only to the bereaved, but to the deceased, with ritual dishes prepared and served to the dead. Dying to Eat is the first interdisciplinary book to examine the role of food in death, bereavement, and the afterlife. The contributors explore the phenomenon across cultures and religions, investigating topics including tombstone rituals in Buddhism, Catholicism, and Shamanism; the role of death in the Moroccan approach to food; and the role of funeral casseroles and church cookbooks in the Southern United States. This innovative collection not only offers food for thought regarding the theories and methods behind these practices but also provides recipes that allow the reader to connect to the argument through material experience. Illuminating how cooking and corpses both transform and construct social rituals, Dying to Eat serves as a fascinating exploration of the foodways of death and bereavement.

From the physician behind the wildly popular NutritionFacts website, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death. The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America-heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more-and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives. The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer. History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks. In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen -a checklist of the twelve foods we should consume every day.Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Happily married to a man who loved her dearly and unconditionally, surrounded by a caring and loving family, respected in her career, monitored by modern medicine, anorexic Kathryn de Bruin even when threatened with hospitalisation was dying not to eat.Read the true story of how Kath found a new support structure, prevailed over her eating disorder, and created a new & healthy life, with the support of a therapist who loved the sufferer but hated the condition, a husband who loved the woman but resisted her 'voices', family and friends who rallied when they finally discovered the truth about her, and an indomitable will to recover and live a full life.In this intensely personal and moving account of one woman's struggle with a serious eating disorder:* see into the heart of the disorder as Kath uncovers the voices, delusions and irrationalities that trick an intelligent sufferer into abdicating self-control* learn that anorexia is not really about eating, but underlying issues of control and power* discover how to support a sufferer (forced feeding is not the way!)* encounter the potential risks of forced hospitalisation* learn how to find a therapist who can actively help a sufferer towards re-feeding* understand that eating disorders constitute a major illness and are not a petulant refusal to 'just put food in your mouth'!In a world obsessed about losing weight, hear how hard it can be to put on weight. This is a book for sufferers as much as the people who care about them.

Many people who are experiencing unacceptable suffering or deterioration in the present, or who fear them in the near future, do not know their full range of options to hasten death. This is particularly true if they live in jurisdictions that do not allow a physician assisted death - over forty jurisdictions in the U.S. and most countries across the world. Though VSED is readily available, and not illegal, most people are unaware of it as an option. The informationin this book is vital to those considering their options either hypothetically or in real time, providing an integrated, balanced, and nuanced exploration of VSED with contributions from legal, medical, and ethical experts.

This book examines our oft emotional relationship with food; the way science has been used and misused by those who govern, provide advice to the public, or try to sell food; and why we tend to believe the statements about healthy eating that we wish were true, rather than those which are true. The book discusses and challenges how the science and knowledge of food, health and nutrition are derived; why knowledge can appear valid even when it is not; how the misleading use of descriptors of risk has been responsible for the strangest ideas about eating in the history of humankind, perverted our approach to the role of food in our lives, and engendered hysterical attitudes; and why public health policy is subject to the whims of activists and lobbyists, and how it becomes dogma that is highly resistant to change despite new evidence. The role of the media and how, and why, science is “modified” and sometimes “falsified”, and why how, not just what, we eat may be crucial are also examined. The book also explores those foods that come ready loaded with poisonous compounds and carcinogens. The conclusions presented here are firmly based upon an extensive bibliography, and a detailed and trustworthy re-examination of key pieces of research that have been influential in setting the present food agenda. The text is set within an historical context dating back to the 16th century, and illustrates how it is that we have always known what we must eat and do to be healthy. The book is written in an approachable and engaging style for all readers regardless of pre-existing scientific knowledge. It is intended for all who have an interest in their food and health, and for students of the food, nutrition, medical, and social sciences.

Bestselling author and mortician Doughty answers real questions from kids about death, dead bodies, and decomposition.

Every weekday morning, as the sun rose above Sixth Avenue, a peerless crop of women-frames poised, behavior polished, networks connected, and bodies generally buffed to a high sheen-were herded by the cattle prod of their own ambition to one particular building. They're smart, stylish, and sophisticated, even the one found dead in her office. When stylish Hillary Whitney dies alone in a locked, windowless conference room at the offices of RAGE Fashion Book, her death is initially ruled an unfortunate side effect of the unrelenting pressure to be thin. But Hillary's best friend and fellow RAGE editor Catherine Ono knows her friend's dieting wasn't a capital P problem. If beauty could kill, it'd take more than that. When two months later, a cryptic note in Hillary's handwriting ends up in the office of the NYPD and the case is reopened, Det. Mark Hutton is led straight into the glamorous world of RAGE and into the life of hot-headed and fiercely fabulous Cat, who insists on joining the investigation. Surrounded by a supporting cast of party girls, Type A narcissists and half- dead socialites, Cat and her colleague Bess Bonner are determined to solve the case and achieve sartorial perfection. But their amateur detective work has disastrous results, and the two ingenues are caught in a web of drugs, sex, lies and moisturizer that changes their lives forever. Viciously funny, this sharp and satirical take on the politics of women's bodies and women's work is an addictive debut novel that dazzles with style and savoire faire.

For readers of Being Mortal and When Breath Becomes Air, the acclaimed founder of Death over Dinner offers a practical, inspiring guide to life's most difficult yet important conversation. Of the many critical conversations we will all have throughout our lifetime, few are as important as the ones discussing death—and not just the practical considerations, such as DNRs and wills, but what we fear, what we hope, and how we want to be remembered. Yet few of these conversations are actually happening. Inspired by his experience with his own father and countless stories from others who regret not having these conversations, Michael Hebb cofounded Death Over Dinner—an organization that encourages people to pull up a chair, break bread, and really talk about the one thing we all have in common. Death Over Dinner has been one of the most effective end-of-life awareness campaigns to date; in just three years, it has provided the framework and inspiration for more than a hundred thousand dinners focused on having these end-of-life conversations. As Arianna Huffington said, "We are such a fast-food culture, I love the idea of making the dinner last for hours. These are the conversations that will help us to evolve." Let's Talk About Death (over Dinner) offers keen practical advice on how to have these same conversations—not just at the dinner table, but anywhere. There's no one right way to talk about death, but Hebb shares time—and dinner—tested prompts to use as conversation starters, ranging from the spiritual to the practical, from analytical to downright funny and surprising. By transforming the most difficult conversations into an opportunity, they become celebratory and meaningful—ways that not only can change the way we die, but the way we live.

For millennia, the rituals of death and remembrance have been fixed by time and location, but in the twenty-first century, grieving has become a virtual phenomenon. Today, the dead live on through social media profiles, memorial websites, and saved voicemails that can be accessed at any time. This dramatic cultural shift has made the physical presence of death secondary to the psychological experience of mourning. Virtual Afterlives investigates emerging popular bereavement traditions. Author Candi K. Cann examines new forms of grieving and evaluates how religion and the funeral industry have both contributed to mourning rituals despite their limited ability to remedy grief. As grieving traditions and locations shift, people are discovering new ways to memorialize their loved ones. Bodiless and spontaneous memorials like those at the sites of the shootings in Aurora and Newtown and the Boston Marathon bombing, as well as roadside memorials, car decals, and tattoos are contributing to a new bereavement language that crosses national boundaries and culture-specific perceptions of death. Examining mourning practices in the United States in comparison to the broader background of practices in Asia and Latin America, Virtual Afterlives seeks to resituate death as a part of life and mourning as a unifying process that helps to create identities and narratives for communities. As technology changes the ways in which we experience death, this engaging study explores the culture of bereavement and the ways in which it, too, is being significantly transformed.