Food. It should be one of life?s great pleasures, yet many of us have such a conflicted relationship with it that we miss out on that most basic of satisfactions. But it is possible-and not really all that difficult--to reclaim the joy of eating, according to Dr. Jan Bays, and mindfulness is the key. Her approach involves bringing one's full attention to the process of eating-to all the tastes, smells, thoughts, and feelings that arise during...

This is the most wide-ranging coverage ever of foods and food products and how to use them. It includes entries on national and regional cuisines, preparation and preservation, food science and diet as well as food in culture and religion.

In 1950 'austerity' Britain was in full swing but as the decade progressed food technology gathered pace - with the fish finger came the arrival of the first convenience foods and the advance of each new decade saw massive change resonating in kitchens across the country. 'Dinner Times' presents a combination of nostalgia and social history.

'No Reservations' is Bourdain's illustrated journal of his globe-trotting adventures. The book mixes never-before-seen photos and oddball mementoes with Bourdain's hilarious and outrageous tales of what really happens when you give a bad-boy chef an open ticket to the world.

Speaking to behavioural scientists and industry experts, yo-yo dieters and people who have gone under the knife, Sarah Boseley builds a picture of an obesogenic society - one where we're constantly bombarded by the twin evils of big budget food marketing and the diet industry.

Historical cookbook containing recipes and information about food practices and eating habits in Ancient Greece .

Not Plant Based are on a mission to help you love food again. The principle is very simple: eat what you like and don't worry about it. It's a menu that's especially delicious, 'guilt-free' and requires a hell of a lot less money spent in health food shops. Throughout the book, Laura and Eve call on experts to debunk myths and provide a balanced exploration of our attitude towards food, with some delicious recipes thrown in along the way. They discuss...

Avocado or beans on toast? Gin or claret? Nut roast or game pie? Milk in first or milk in last? And do you have tea, dinner or supper in the evening? In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff...

Diet lawyer Hannah Sutter exposes lies, misinformation and distortion in the basic health guidelines promoted by the government, the NHS, the Food Standards Agency and other esteemed 'expert' authorities.

Have you ever wondered why eating cheese can sometimes feel like a cuddle? Or how a good curry can be just what we need after a tough day? Oh, and just what is it about butter that makes us feel so at ease? The foods we turn to behind closed doors are deeply personal, steeped in nostalgia and topped with a healthy dollop of guilty pleasure. 'Comfort Eating' finds Grace Dent inviting readers to her kitchen table to discover what makes the things we...