'Gyorgy Scrinis exposes the folly of the reductionist approach and proposes an alternative food quality paradigm, based on respecting traditional dietary patterns and reducing technological processing. It may offend nutritionists and will upset the food industry, but it could also herald a delicious revolution in our ability to eat well.' - Dr Rosemary Stanton OAM, Nutritionist From the fear of 'bad nutrients' such as fat and cholesterol, to the celebration of supposedly health-enhancing vitamins and omega-3 fats, our ...
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'Gyorgy Scrinis exposes the folly of the reductionist approach and proposes an alternative food quality paradigm, based on respecting traditional dietary patterns and reducing technological processing. It may offend nutritionists and will upset the food industry, but it could also herald a delicious revolution in our ability to eat well.' - Dr Rosemary Stanton OAM, Nutritionist From the fear of 'bad nutrients' such as fat and cholesterol, to the celebration of supposedly health-enhancing vitamins and omega-3 fats, our understanding of food and health has been dominated by a reductive scientific focus on nutrients. It is on this basis that butter and eggs have been vilified, yet highly processed foods such as margarine have been promoted as being healthier than whole foods. Gyorgy Scrinis argues that this ideology of nutritionism has narrowed and distorted our appreciation of food quality, while promoting nutrition confusion and nutritional anxieties. The food industry exploits these anxieties by nutritionally modifying their food products, and marketing them with nutritional and health claims. Through a fascinating investigation into such issues as the butter versus margarine debate, the battle between low-fat, low-carb, low-calorie and low-GI weight-loss diets, the limitations of dietary guidelines, and the search for the optimal dietary pattern - from Mediterranean and vegetarian to paleo diets - Scrinis builds a revealing history of the scientific, social, and economic factors driving our modern fascination with nutrition, and explores alternative ways of understanding food quality.
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Good-Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name-GOOD PAPERBACK Standard-sized.
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Good-Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name-GOOD Standard-sized.
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Fine. Trade paperback (US). Glued binding. 368 p. Contains: Unspecified, Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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New. Trade paperback (US). Glued binding. 368 p. Contains: Unspecified, Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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This is a brand new book! Fast Shipping-Safe and Secure Mailer-Our goal is to deliver a better item than what you are hoping for! If not we will make it right!
