Unlike our ancestors, we have different palates and sometimes our taste is far more refined compared to how it was in the past. And well, the flavor range is wide as well. Our taste buds adapted in time to new challenges. Another great thing about living in this modern world is that fruits and vegetables are available all year around, no matter the season. Isn't it great to find strawberries in January? I sure find it amazing and I feel grateful to be able to have where to choose from. After I started the Paleo diet, I discovered more and more food combinations and I was surprised to love them all. I've always been open to new food experiences though and maybe that is part of my job. But my advice is to be bold and try new ingredients whenever you have the chance to. This way you'll be teaching your palate to recognize flavors quicker and enjoy them more. However, this modern world and our rushed lifestyle is not healthy and it comes with certain sacrifices. We often feel tired or exhausted, we lack energy and are unable to focus properly on our tasks. That is when the Paleo lifestyle steps in, offering healthy foods with all natural ingredients, loaded with nutrients able to improve your health and provide you with the energy needed for a better life. As a modern person, I think more about the quality of my food and less about its quantity and I prefer a healthy meal over a huge burger for instance. As much as indulging on fast food or sweets can give you an energy boost, it's not meant to last for long because that kind of foods digest quick. However, healthy meals, rich in fibers, will keep you full for a longer period of time and also keep you away from snacking on unhealthy foods. It is like a circle if you want. The more unhealthy you eat, the more your body will ask for it, but when you change your lifestyle, you also teach your body what healthy foods mean and you learn that healthy surely doesn't mean boring nor restrictive. Enjoy this new lifestyle if you decide to go for it! It's a change in your life and changes are always welcomed!

This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups, to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates. The approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy saving appliances have not. Authenticity of composition, taste, and appearance are the book's main concern. Unlike any other published book of medieval recipes, Pleyn Delit is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.

An archaeologist and chef explains how to follow our ancestors' lead when it comes to dietary choices and cooking techniques for optimum health and vitality. "Read this book!" (Mark Hyman, MD, author of Food) Our relationship with food is filled with confusion and insecurity. Vegan or carnivore? Vegetarian or gluten-free? Keto or Mediterranean? Fasting or Paleo? Every day we hear about a new ingredient that is good or bad, a new diet that promises everything. But the secret to becoming healthier, losing weight, living an energetic life, and healing the planet has nothing to do with counting calories or feeling deprived—the key is re‑learning how to eat like a human. This means finding food that is as nutrient-dense as possible, and preparing that food using methods that release those nutrients and make them bioavailable to our bodies, which is exactly what allowed our ancestors to not only live but thrive. In Eat Like a Human, archaeologist and chef Dr. Bill Schindler draws on cutting-edge science and a lifetime of research to explain how nutrient density and bioavailability are the cornerstones of a healthy diet. He shows readers how to live like modern “hunter-gatherers” by using the same strategies our ancestors used—as well as techniques still practiced by many cultures around the world—to make food as safe, nutritious, bioavailable, and delicious as possible. With each chapter dedicated to a specific food group, in‑depth explanations of different foods and cooking techniques, and concrete takeaways, as well as 75+ recipes, Eat Like a Human will permanently change the way you think about food, and help you live a happier, healthier, and more connected life.

High-protein desserts that taste great, are easy to make, and serve one or two. Giving up dessert is no fun, so health-savvy folks have long tried to find ways to satisfy a sweet tooth. But so many Paleo–style desserts are complicated, with long lists of hard-to-find ingredients. They also often make too much of a good thing, which is almost as bad as not having it at all. Arman Liew discovered a way to have his cake and eat it too—in decadent creations that indulge the appetite and pack in the nutrients. From breakfast reinvented to no-bake treats, recipes include: Protein Peanut Butter Cups Dark Chocolate and Salted Caramel Waffles Molten Lava Cake White Chocolate Raspberry Bars There’s no tapioca flour, coconut nectar, or xanthan gum to be found here. Make something sweet the moment the craving hits, from foods that are already in the cabinet. Add in terrific photography and this is a book every health-conscious person should have on hand.

“A readable and up-to-date introduction to a most fascinating culture” from a world-renowned Sumerian scholar (American Journal of Archaeology). The Sumerians, the pragmatic and gifted people who preceded the Semites in the land first known as Sumer and later as Babylonia, created what was probably the first high civilization in the history of man, spanning the fifth to the second millenniums B.C. This book is an unparalleled compendium of what is known about them. Professor Kramer communicates his enthusiasm for his subject as he outlines the history of the Sumerian civilization and describes their cities, religion, literature, education, scientific achievements, social structure, and psychology. Finally, he considers the legacy of Sumer to the ancient and modern world. “An uncontested authority on the civilization of Sumer, Professor Kramer writes with grace and urbanity.” —Library Journal

Considering studying history at university? Wondering whether a history degree will get you a good job, and what you might earn? Want to know what it’s actually like to study history at degree level? This book tells you what you need to know. Studying any subject at degree level is an investment in the future that involves significant cost. Now more than ever, students and their parents need to weigh up the potential benefits of university courses. That’s where the Why Study series comes in. This series of books, aimed at students, parents and teachers, explains in practical terms the range and scope of an academic subject at university level and where it can lead in terms of careers or further study. Each book sets out to enthuse the reader about its subject and answer the crucial questions that a college prospectus does not.

A NEW YORK TIMES BESTSELLER Foreword by John Robbins, author of the international bestseller Diet for A New America In this book, Susan Peirce Thompson, Ph.D. shares the groundbreaking weight-loss solution based on her highly acclaimed Bright Line Eating Boot Camps. Rooted in cutting-edge neuroscience, psychology, and biology, Bright Line Eating explains why people who are desperate to lose weight fail again and again: it’s because the brain blocks weight loss. Bright Line Eating (BLE) is a simple approach designed to reverse that process. By working with four "Bright Lines"—clear, unambiguous, boundaries—Susan Peirce Thompson shows us how to heal our brain and shift it into a mode where it is ready to shed pounds, release cravings, and stop sabotaging our weight loss goals.Best of all, it is a program that understands that willpower cannot be relied on, and sets us up to be successful anyway. Through the lens of Susan’s own moving story, and those of her Bright Lifers, you’ll discover firsthand why traditional diet and exercise plans have failed in the past. You’ll also learn about the role addictive susceptibility plays in your personal weight-loss journey, where cravings come from, how to rewire your brain so they disappear, and more. Susan guides you through the phases of Bright Line Eating—from weight loss to maintenance and beyond—and offers a dynamic food plan that will work for anyone, whether you’re vegan, gluten-free, paleo, or none of the above. Bright Line Eating frees us from the obesity cycle and introduces a radical plan for sustainable weight loss. It’s a game changer in a game that desperately needs changing.

From the American Side I went to the USSR for the first time in 1982 to attend the 11th meeting of the International Union for Quaternary research (INQUA) held at the Moscow State University. At that time relations between our two countries were anything but congenial and many restrictions were placed on our viewing the archaeological and paleontological collections and labora tory facilities. This was not the ideal climate for the free exchange of ideas needed for meaningful research. However, it was obvious to us that the strained relations did not extend to scientific discussions between scholars. We left that meeting well aware that if the problems of prehistoric Old World-New World relationships were to be resolved, it would eventually require cooperative research efforts within the world community of archaeologists. At that time, the pre-Clovis problem in New World archaeology was foremost in the minds of many North American researchers: tool technology and assemblages were being studied as a possible means of establishing cultural relationships across the Bering Strait, Clovis sites and mammoth kills were being looked at with new ideas for interpretation, and New World researchers realized that to resolve these questions they had to become familiar with the archaeological record of northeast Asia. A chance meeting of the writer with Olga Soffer in 1983 led to serious discussions of the sites on the Russian or East European Plain.

One of the foremost researchers in human metabolism reveals surprising new science behind food and exercise. We burn 2,000 calories a day. And if we exercise and cut carbs, we'll lose more weight. Right? Wrong. In this paradigm-shifting book, Herman Pontzer reveals for the first time how human metabolism really works so that we can finally manage our weight and improve our health. Pontzer's groundbreaking studies with hunter-gatherer tribes show how exercise doesn't increase our metabolism. Instead, we burn calories within a very narrow range: nearly 3,000 calories per day, no matter our activity level. This was a brilliant evolutionary strategy to survive in times of famine. Now it seems to doom us to obesity. The good news is we can lose weight, but we need to cut calories. Refuting such weight-loss hype as paleo, keto, anti-gluten, anti-grain, and even vegan, Pontzer discusses how all diets succeed or fail: For shedding pounds, a calorie is a calorie. At the same time, we must exercise to keep our body systems and signals functioning optimally, even if it won't make us thinner. Hunter-gatherers like the Hadza move about five hours a day and remain remarkably healthy into old age. But elite athletes can push the body too far, burning calories faster than their bodies can take them in. It may be that the most spectacular athletic feats are the result not just of great training, but of an astonishingly efficient digestive system. Revealing, irreverent, and always entertaining, Pontzer has written a book that will change how you eat, move, and live.

Richard Drake has skillfully woven together the various strands of the Appalachian experience into a sweeping whole. Touching upon folk traditions, health care, the environment, higher education, the role of blacks and women, and much more, Drake offers a compelling social history of a unique American region. The Appalachian region, extending from Alabama in the South up to the Allegheny highlands of Pennsylvania, has historically been characterized by its largely rural populations, rich natural resources that have fueled industry in other parts of the country, and the strong and wild, undeveloped land. The rugged geography of the region allowed Native American societies, especially the Cherokee, to flourish. Early white settlers tended to favor a self-sufficient approach to farming, contrary to the land grabbing and plantation building going on elsewhere in the South. The growth of a market economy and competition from other agricultural areas of the country sparked an economic decline of the region's rural population at least as early as 1830. The Civil War and the sometimes hostile legislation of Reconstruction made life even more difficult for rural Appalachians. Recent history of the region is marked by the corporate exploitation of resources. Regional oil, gas, and coal had attracted some industry even before the Civil War, but the postwar years saw an immense expansion of American industry, nearly all of which relied heavily on Appalachian fossil fuels, particularly coal. What was initially a boon to the region eventually brought financial disaster to many mountain people as unsafe working conditions and strip mining ravaged the land and its inhabitants. A History of Appalachia also examines pockets of urbanization in Appalachia. Chemical, textile, and other industries have encouraged the development of urban areas. At the same time, radio, television, and the internet provide residents direct links to cultures from all over the world. The author looks at the process of urbanization as it belies commonly held notions about the region's rural character.