The past decade has seen Copenhagen make a real mark on the world's gastronomic map and it has become one of Europe's most exciting foodie destinations. Throughout the city a new cuisine has emerged: eclectic and experimental, yet respectful of Danish culinary tradition. And it's a measure of its success that the latest Michelin Red Guide awarded no fewer than 12 stars to Copenhagen restaurants - more than it lavished upon Rome, Madrid, Berlin, Milan or Vienna. British chef Paul Cunningham is something of a star himself in his adopted home of Copenhagen. It was an affair of the heart, rather than anything culinary that first took him to Denmark more than 10 years ago - he fell in love with a Danish girl while they were both working in the UK and, ready for adventure, he followed her home. Now he runs his own Michelin-starred restaurant in an iconic glass pavilion in the middle of the picturesque Tivoli Gardens - a place that's been an institution in Copenhagen since 1843. Taking inspiration from his winter globetrotting trips (the restaurant is only open in summer and on special holidays), Paul's resulting menus span the world in an exciting, ever-changing array of dishes re-written every fortnight. "PaulFood" (which won a Gourmand Cookbook Award in 2010 for the best Danish language cookbook) is his first book to be published in English. His previous books "Madjournal", "The Paul", "Incognito Royale" and "Paul's Grill" have also been ground-breaking productions. "PaulFood" contains 100 recipes organised month-by-month and spiced up with his anecdotes from 25 world-wide locations - so he goes to Paris in January, Barcelona in May, October he is in New York where he visits the best restaurants in the city that never sleeps, he goes hunting for truffles in Vilanova, as well as creating dishes at his Danish summerhouse, showing what he can do with glorious Danish and Scandinavian ingredients. The book also describes what takes place when former president Clinton steps into "The Paul" and is treated to "Lobster a L'Americaine".

Author Paul Rodney Turner the "food yogi" takes you on a journey of rediscovering food and its importance in our spiritual evolution. FOOD YOGA not only offers practical guidance on how to live a healthy and happy life by reconnecting with nature, but also introduces the reader to the power of food as a uniter and a medium for expressing our love for the divine. Food yoga springs from the belief that the kind of food we eat affects our consciousness and subsequent behaviours. All the world's great spiritual traditions have elaborate food offering rituals carefully designed to expand consciousness and all use food as a means to represent or please the Divine and to expand the consciousness of their followers. Food yoga is, in essence, a discipline that honors all spiritual paths by embracing their core teaching - that food in its most pure form is divine and therefore an excellent medium for spiritual purification.

The bestselling author of "The End of Oil" turns his attention to food and finds that the system entrusted with meeting one of the most basic needs is dramatically failing us. With his trademark comprehensive global approach, Roberts investigates the startling truth about the modern food system.

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

In John Baldessari's new book, Yours in Food, the founding member of the conceptual art movement explores America at the table, savoring the nuances of breaking bread in carefully composed vignettes culled appropriated video and film. Reflections on food and eating specially commissioned from a smorgasbord of contemporary writers on culture and the arts, from novelist David Eggers to musician David Byrne, offer up the perfect accompaniment to Baldessari's work. Paired with his images, these humorous, insightful, and, in some cases, bizarre meditations investigate one of the most fundamental and telling of all human experiences. A visual and intellectual feast, Yours in Food is sure to entertain and delight readers of fiction, art history, and cultural criticism and all lovers of food. A Blind Spot Book published by Princeton Architectural Press.

Believing in the wonderful healing powers of the human body, Paul Nison has outlined a formula to help improve health and live a disease-free life. Focusing on vibrant, raw foods as a basis for nutrition and healing, he presents sensible information about nutrition's role in disease prevention along with advice on how to make the transition to eating more life-enhancing raw foods.

This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.

Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

Paul B. Thompson covers diet and health issues, livestock welfare, world hunger, food justice, environmental ethics, Green Revolution technology and GMOs in this concise but comprehensive study. He shows how food can be a nexus for integrating larger social issues in social inequality, scientific reductionism, and the eclipse of morality.

Food and Sustainability is the first text on this topic to consistently and coherently bring together important concepts from different disciplines to introduce students to a common challenge: food sustainability. The book explores the issues related to our growing demand for food from the perspectives of disciplines ranging from environmental and social sciences, to public health. It examines food as a point of convergence across these disciplines, illustrating the need for a transdisciplinary approach to understand common challenges and opportunities in food systems. The issues discussed are exemplified in several case studies for each chapter, which provide a direct avenue for students to apply the principles and theories set out in each chapter to real-world problems. In addition, 'Food controversy' panels highlight how there is very often no one right answer to the problems being faced, and how different viewpoints and perspectives need to be weighed up alongside each other to come to workable resolutions. Online resources: Food sustainability is augmented by a range of online resources, which include: For students: DT Hyperlinks to extended research readings DT Practice quizzes to support independent study DT Answers to in-text questions. For instructors: DT Downloadable (PowerPoint) figures from the book DT Answer sheets to the end of chapter questions DT Suggested exam questions.