Bread Lab

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Bread Lab!

Author : Kim Binczewski
Publisher : Readers to Eaters
ISBN 13 : 9780998047706
Total Pages : pages
Book Rating : 4.0/5 (477 download)

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Book Synopsis Bread Lab! by : Kim Binczewski

Download or read book Bread Lab! written by Kim Binczewski and published by Readers to Eaters. This book was released on 2022-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: It's a sleepy Saturday morning for most people, but not for Iris, who has to feed her many pets before Aunt Mary arrives. Iris likes to call Aunt Mary "Plant Mary" because she is a plant scientist. Today Aunt Mary wants to experiment with making whole wheat sourdough bread from scratch! As the family kitchen transforms into a bread lab, Iris is surprised that bread needs only four ingredients--flour, water, salt and starter. She also learns about the invisible microbes that make the dough rise, and how flour comes from wheat grown by farmers. It all seems magical, but it's really science. Kim Binczewski and Bethany Econopouly, plant researchers at The Bread Lab at Washington State University, Mount Vernon, make their picture-book debut with this mouth-watering story that captures the step-by-step process and delicious aromas, sensations, sights and sounds of bread-making. The playful art of Hayelin Choi, illustrator of Alice Waters and the Trip to Delicious, crackle and pop with fun, to inspire new bakers and young scientists alike! Published in Cooperation with The Bread Lab at Washington State University, Mount Vernon. Sponsored by the Bread Bakers Guild of America. Kim Binczewski is the managing director of the Bread Lab at Washington State University in Mount Vernon, where her work includes field research, community outreach, and connecting farmers with bakers, chefs and businesses. She grew up on a small farm in western New York and studied Environmental Science in college. She lives in Bellingham, Washington. This is her first picture book. Bethany Econopouly has a PhD from Washington State University and an MS from Colorado State University, both in agricultural sciences. She previously worked at the Bill & Melinda Gates Foundation in Seattle. She currently lives near Philadelphia. This is her first picture book. Hayelin Choi made her illustration debut with Alice Waters and the Trip to Delicious, which earned a starred review from School Library Journal. She was born and raised in Gwacheon, South Korea. A visual storyteller, she studied illustration at the School of Visual Arts in New York City and is pursuing a graduate degree in graphic design at Maryland Institute College of Art in Baltimore, where she lives.

Flour Lab

Author : Adam Leonti
Publisher : Clarkson Potter
ISBN 13 : 1524760978
Total Pages : 256 pages
Book Rating : 4.5/5 (247 download)

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Book Synopsis Flour Lab by : Adam Leonti

Download or read book Flour Lab written by Adam Leonti and published by Clarkson Potter. This book was released on 2019-09-10 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains—with dozens of recipes! “Bread lovers of all skill levels are sure to find themselves returning to this one time and again.”—Publishers Weekly (starred review) A pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, Flour Lab is a master class at making better-tasting and more nutritious food. Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including: • Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta • Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Ragù • Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana • Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting Embracing freshly milled flour in these recipes—and all the ones you already love to make—will ensure that you never have a stale meal again. Praise for Flour Lab “Do you want to make pasta from freshly milled our? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grains—think flavor, texture, nutrition, uniqueness—across a broad, delicious spectrum. Adam Leonti’s Flour Lab is clearly composed, enthusiastic, and inspiring.”—Ken Forkish, author of Flour Water Salt Yeast “Flour Lab is not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personal—yet universal—journey of the artisan soul. Adam Leonti’s own discovery process of the joys of milling and baking with fresh flour is now a lasting and enriching gift to us all.”—Peter Reinhart, author of The Bread Baker’s Apprentice, Bread Revolution, and Perfect Pan Pizza

Flour Lab

Author : Adam Leonti
Publisher : Clarkson Potter
ISBN 13 : 152476096X
Total Pages : 130 pages
Book Rating : 4.5/5 (247 download)

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Book Synopsis Flour Lab by : Adam Leonti

Download or read book Flour Lab written by Adam Leonti and published by Clarkson Potter. This book was released on 2019-09-10 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains—with dozens of recipes! “Bread lovers of all skill levels are sure to find themselves returning to this one time and again.”—Publishers Weekly (starred review) A pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, Flour Lab is a master class at making better-tasting and more nutritious food. Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including: • Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta • Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Ragù • Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana • Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting Embracing freshly milled flour in these recipes—and all the ones you already love to make—will ensure that you never have a stale meal again. Praise for Flour Lab “Do you want to make pasta from freshly milled our? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grains—think flavor, texture, nutrition, uniqueness—across a broad, delicious spectrum. Adam Leonti’s Flour Lab is clearly composed, enthusiastic, and inspiring.”—Ken Forkish, author of Flour Water Salt Yeast “Flour Lab is not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personal—yet universal—journey of the artisan soul. Adam Leonti’s own discovery process of the joys of milling and baking with fresh flour is now a lasting and enriching gift to us all.”—Peter Reinhart, author of The Bread Baker’s Apprentice, Bread Revolution, and Perfect Pan Pizza

My New Roots

Author : Sarah Britton
Publisher : Clarkson Potter
ISBN 13 : 0804185395
Total Pages : 585 pages
Book Rating : 4.8/5 (41 download)

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Book Synopsis My New Roots by : Sarah Britton

Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Bread Science

Author : Emily Buehler
Publisher :
ISBN 13 : 9780977806881
Total Pages : 0 pages
Book Rating : 4.8/5 (68 download)

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Book Synopsis Bread Science by : Emily Buehler

Download or read book Bread Science written by Emily Buehler and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .-use preferments to increase the flavor of your bread,-create and maintain your own sourdough starter,-mix a well-balanced dough and knead it to perfection,-give your dough additional strength with a folding technique,-shape smooth, symmetric boules, batards, and baguettes,-modify your oven to make it better for baking bread, and more.In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.

Bread Lab!

Author : Kim Binczewski
Publisher :
ISBN 13 : 9781668842430
Total Pages : 0 pages
Book Rating : 4.8/5 (424 download)

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Book Synopsis Bread Lab! by : Kim Binczewski

Download or read book Bread Lab! written by Kim Binczewski and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Iris's kitchen is transformed into a busy bread lab one Saturday thanks to her favorite aunt, a plant scientist who helps farmers grow grain. Together they make whole wheat sourdough bread with just four ingredients, beginning with a mysterious goo called a 'starter' that's teeming with invisible microbes. To Iris, bread making seems like magic, but it's really science!"--Back cover.

Potential Health Effects in Human Populations from Exposure to Ethylene Dibromide

Author : United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry
Publisher :
ISBN 13 :
Total Pages : 136 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Potential Health Effects in Human Populations from Exposure to Ethylene Dibromide by : United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry

Download or read book Potential Health Effects in Human Populations from Exposure to Ethylene Dibromide written by United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry and published by . This book was released on 1984 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Mastering Bread

Author : Marc Vetri
Publisher : Ten Speed Press
ISBN 13 : 1984856987
Total Pages : 306 pages
Book Rating : 4.9/5 (848 download)

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Book Synopsis Mastering Bread by : Marc Vetri

Download or read book Mastering Bread written by Marc Vetri and published by Ten Speed Press. This book was released on 2020-10-27 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION “Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

Grain by Grain

Author : Bob Quinn
Publisher :
ISBN 13 : 1610919955
Total Pages : 290 pages
Book Rating : 4.6/5 (19 download)

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Book Synopsis Grain by Grain by : Bob Quinn

Download or read book Grain by Grain written by Bob Quinn and published by . This book was released on 2019-03 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A compelling agricultural story skillfully told; environmentalists will eat it up." - Kirkus Reviews When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Years later, it would become the centerpiece of his multimillion dollar heirloom grain company, Kamut International. How Bob went from being a true believer in better farming through chemistry to a leading proponent of organics is the unlikely story of Grain by Grain. Along the way, readers will learn how ancient wheat can lower inflammation, how regenerative agriculture can bring back rural jobs, and how combining time-tested farming practices with modern science can point the way for the future of food.

Six Seasons

Author : Joshua McFadden
Publisher : Artisan Books
ISBN 13 : 1579656315
Total Pages : 401 pages
Book Rating : 4.5/5 (796 download)

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Book Synopsis Six Seasons by : Joshua McFadden

Download or read book Six Seasons written by Joshua McFadden and published by Artisan Books. This book was released on 2017-05-02 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

The New Bread Basket

Author : Amy Halloran
Publisher : Chelsea Green Publishing
ISBN 13 : 1603585672
Total Pages : 250 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis The New Bread Basket by : Amy Halloran

Download or read book The New Bread Basket written by Amy Halloran and published by Chelsea Green Publishing. This book was released on 2015 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The New Bread Basket tells the story of how a radical band of grain pioneers--farmers, millers, bakers, brewers, and maltsters--are reinventing community grain systems and reintroducing grains as a viable food crop. Today's commodity grain industry has let many Americans to avoid eating gluten and carbohydrates altogether. Yet our long history with grains suggests that changes in farming and processing could be the real reason wheat has become suspect in popular nutrition. In The New Bread Basket, Amy Halloran introduces readers to a wide range of important projects developing outside of the traditional wheat belt that are empowering communities to turn away from factory bread and beer and revitalize local grain production in a way that benefits people, local businesses, and the environment."--Back cover.

Alice Waters and the Trip to Delicious

Author : Jacqueline Briggs Martin
Publisher : Lerner Publishing Group
ISBN 13 : 1430129719
Total Pages : 32 pages
Book Rating : 4.4/5 (31 download)

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Book Synopsis Alice Waters and the Trip to Delicious by : Jacqueline Briggs Martin

Download or read book Alice Waters and the Trip to Delicious written by Jacqueline Briggs Martin and published by Lerner Publishing Group. This book was released on 2018-01-01 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Come along with Chef Alice Waters on a wonderful trip to Delicious! She learned as a child, and wants all children to share with her, the joy of tasting real food that begins not in the kitchen, but in the fields with good soil and caring farmers. This lively presentation hronicles Alices passion, from her childhood to her travels to France, and back home to establish the landmark restaurant Chez Panisse and the Edible Schoolyard project. With an Afterword read by Alice Waters that offers children tips on how to enjoy good food, and a Note read by the author, this is a delightful and inspiring journey for kids of all ages!

Let's Explore Bread!

Author : Jill Colella
Publisher : Lerner Publications (Tm)
ISBN 13 : 1541562992
Total Pages : 28 pages
Book Rating : 4.5/5 (415 download)

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Book Synopsis Let's Explore Bread! by : Jill Colella

Download or read book Let's Explore Bread! written by Jill Colella and published by Lerner Publications (Tm). This book was released on 2020 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: Naan, sourdough, rye, pita...bread takes different flavors and forms all around the world. Experiment with yeast to learn why it makes breads rise, see how to knead bread, and follow a simple recipe to make your own loaf.

Bread Book

Author : Chad Robertson
Publisher : Lorena Jones Books
ISBN 13 : 0399578854
Total Pages : 369 pages
Book Rating : 4.3/5 (995 download)

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Book Synopsis Bread Book by : Chad Robertson

Download or read book Bread Book written by Chad Robertson and published by Lorena Jones Books. This book was released on 2021-12-21 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.

It's My Bread

Author : Diana Noonan
Publisher : Learning Media Ltd
ISBN 13 : 9780478204148
Total Pages : 12 pages
Book Rating : 4.2/5 (41 download)

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Book Synopsis It's My Bread by : Diana Noonan

Download or read book It's My Bread written by Diana Noonan and published by Learning Media Ltd. This book was released on 1996 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt: Animals argue over who is going to eat a piece of bread. Suggested level: junior.

The Fundamental Techniques of Classic Bread Baking

Author : French Culinary Institute
Publisher : Abrams
ISBN 13 : 1613121946
Total Pages : 837 pages
Book Rating : 4.6/5 (131 download)

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Book Synopsis The Fundamental Techniques of Classic Bread Baking by : French Culinary Institute

Download or read book The Fundamental Techniques of Classic Bread Baking written by French Culinary Institute and published by Abrams. This book was released on 2021-10-05 with total page 837 pages. Available in PDF, EPUB and Kindle. Book excerpt: The French Culinary Institute’s international bread-baking course, created in 1997, is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world. The Fundamental Techniques of Classic Bread Baking follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s library. Praise for Fundamental Techniques of Classic Bread Baking: “The only bread-baking book you’ll ever knead.”—Justin Chapple, Food & Wine !--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-- “The supremely technical bread book of the year is The Fundamental Techniques of Classic Bread Baking by Judith Choate and the breadologists at the French Culinary Institute. . . . No doubt one could learn much about the art of dough from cooking their way through it. But also, holy bread porn!” —Eater.com “There are other bread books, some very good ones. But The French Culinary Institute’s The Fundamental Techniques of Classic Bread Baking is in a class of its own. The instructions are clear, the photography is wonderful, and recipes for virtually every classic bread are included. The book’s greatest virtue is its sensible organization, which makes it perfect for the self-teacher.” —Mark H. Furstenberg, Owner of Bread Furst “To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!” —Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria “The Fundamental Techniques of Classic Bread Baking is an essential reference book for every bread baker, from novice to seasoned professional. The rich array of information shared by the French Culinary Institute is based on knowledge that is deeply rooted in experience and tradition. The beautiful photos of well-made bread, with dark crusts and irregular holes, will raise the standards of ‘good bread’ for bakers everywhere.” —Amy Scherber, Owner of Amy’s Bread

Food Cults

Author : Kima Cargill
Publisher : Rowman & Littlefield
ISBN 13 : 1442251328
Total Pages : 279 pages
Book Rating : 4.4/5 (422 download)

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Book Synopsis Food Cults by : Kima Cargill

Download or read book Food Cults written by Kima Cargill and published by Rowman & Littlefield. This book was released on 2016-12-01 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: What do we mean when we call any group a cult? Definingthat term is a slippery proposition – the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more sinister? Because beliefs and practices surrounding food often inspire religious and political fervor, as well as function to unite people into insular groups, it is inevitable that "food cults" would emerge. Studying the extreme beliefs and practices of such food cults allows us to see the ways in which food serves as a nexus for religious beliefs, sexuality, death anxiety, preoccupation with the body, asceticism, and hedonism, to name a few. In contrast to religious and political cults, food cults have the added dimension of mediating cultural trends in nutrition and diet through their membership. Should we then consider raw foodists, many of whom believe that cooked food is poison, a type of food cult? What about paleo diet adherents or those who follow a restricted calorie diet for longevity? Food Cults explores these questions by looking at domestic and international, contemporary and historic food communities characterized by extreme nutritional beliefs or viewed as "fringe" movements by mainstream culture. While there are a variety of accounts of such food communities across disciplines, this collection pulls together these works and explains why we gravitate toward such groups and the social and psychological functions they serve. This volume describes how contemporary and historic food communities come together and foment fanaticism, judgment, charisma, dogma, passion, longevity, condemnation and exaltation.