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The Gospel of Food
Everything You Think You Know About Food Is Wrong
Barry Glassner
7 CPEU or CE
Course: $48
Includes book & CE exam
Two part shipping.
Keeping your shipping free.
CE exam only: $38
"Download on demand" available
Everything You Think You Know About Food Is Wrong
Barry Glassner
7 CPEU or CE
Course: $48
Includes book & CE exam Two part shipping.
Keeping your shipping free.
CE exam only: $38
"Download on demand" available
Description
From the author of the national bestseller The Culture of Fear comes a rallying cry to abandon food fads and myths for calmer and more pleasurable eating.
For many Americans, eating is a religion. We worship at the temples of celebrity chefs. We raise our children to believe that certain foods are good and others are bad. We believe that if we eat the right foods, we will live longer, and if we eat in the right places, we will raise our social status. Yet what we believe to be true about food is, in fact, quite contradictory.
Offering part expose, part social status. Yet what we believe to be true about food is, in fact, quite contradictory. Offering part expose, part social commentary, sociologist Barry Glassner talks to chefs, food chemists, nutritionists, and restaurant critics about thee way we eat. Helping us recognize the myths, half-truths, and guilt trips they promulgate, The Gospel of Food liberates us for greater joy at the table.
ISBN: 0060501219
ISBN-13: 9780060501211
Format: Hardcover, 285pp
Publisher: HarperCollins Publishers
Pub date: 2007
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8020 Equipment management
8030 Facilities layout, planning and design
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
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From the author of the national bestseller The Culture of Fear comes a rallying cry to abandon food fads and myths for calmer and more pleasurable eating.
For many Americans, eating is a religion. We worship at the temples of celebrity chefs. We raise our children to believe that certain foods are good and others are bad. We believe that if we eat the right foods, we will live longer, and if we eat in the right places, we will raise our social status. Yet what we believe to be true about food is, in fact, quite contradictory.
Offering part expose, part social status. Yet what we believe to be true about food is, in fact, quite contradictory. Offering part expose, part social commentary, sociologist Barry Glassner talks to chefs, food chemists, nutritionists, and restaurant critics about thee way we eat. Helping us recognize the myths, half-truths, and guilt trips they promulgate, The Gospel of Food liberates us for greater joy at the table.
ISBN: 0060501219
ISBN-13: 9780060501211
Format: Hardcover, 285pp
Publisher: HarperCollins Publishers
Pub date: 2007
Dietetic professionals
CPE Level: 2
Suggested Commission on Dietetic Registration Learning Need Codes: It is the sole responsibility of the dietetic professional to determine the learning need code met by a course. numedix.com provides the following "suggested" codes, but the professional can deviate from them if they feel another need is met.
8000 Food Service Systems and Culinary arts
8015 Cultural/ethnic food and culinary practices
8018 Environmental, agricultural and technologic influences on food systems
8020 Equipment management
8030 Facilities layout, planning and design
8040 Food safety, HACCP and sanitation
8050 Food distribution and service
8060 Culinary skills and techniques
8070 Food production, quantity purchasing
8080 Food styling and food presentation
8090 Menu planning and development, nutrient analysis
8100 Food and recipe development and modification
8120 Sales, merchandising
You may also like...
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