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Author by : Metropolitan Life Insurance Company
Languange Used : en
Release Date : 1929
Publisher by :

ISBN : UCBK:C080928010

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Author by : Metropolitan Life Insurance Company. Welfare Division
Languange Used : en
Release Date : 1927
Publisher by :

ISBN : OCLC:310979689

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Author by : Massachuesetts. Board of Food Administration
Languange Used : en
Release Date : 1917
Publisher by :

ISBN : OCLC:887163155

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Author by : Jenna Helwig
Languange Used : en
Release Date : 2015
Publisher by : Houghton Mifflin Harcourt

ISBN : 9780544464957

Fresh, healthy, and easy recipes for babies and toddlers, organized by age (from 6 months through 3 years) and progressing from basic purees through finger foods to toddler meals, accompanied by color photos, full nutritional information, and information on food allergies, strategies for picky eaters, and other useful tidbits....

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Author by : Mark Kurlansky
Languange Used : en
Release Date : 2018-05-08
Publisher by : Bloomsbury Publishing USA

ISBN : 9781632863843

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics....

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Author by : Luka McCabe
Languange Used : en
Release Date : 2020-10
Publisher by :

ISBN : 0646817639

Information and recipes for starting solids for baby, in the most nourishing and supportive way....

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Author by : Gertrude Ford Daniel
Languange Used : en
Release Date : 2015-06-24
Publisher by : Forgotten Books

ISBN : 1330151364

Excerpt from The Milky Way to Economy Milk is one of the most important food sources the human race possesses. For the proper nourishment of the child it is absolutely indispensable and its use should be kept up in the diet as long as possible. Not only does it contain all the essential food elements in the most available form for ready digestion, but recent scientific discoveries show it to be especially rich in certain peculiar properties that alone render growth possible. This essential quality makes it also of special value in the sick room. For the purpose of stimulating growth, and especially in children, butter fat and other constituents of milk have no substitutes. Therefore, every parent owes to himself and to his family the duty of providing the requisite amount of milk, butter, cheese and other dairy products. When milk increased in price as well as all other articles of food many families among the poor were found giving their children tea and coffee instead of milk. Such methods of feeding fail to nourish the child properly. Don't Throw Out Skim or Sour Milk Clean skim milk is a valuable food, containing all the nourishing elements of whole milk except the fat or cream. It is useful in cooking cereals, soups, sauces, cocoa, etc., and is a palatable, nourishing beverage. Sour milk and buttermilk can be used with soda in baking hot breads, or sour milk can be easily turned into cottage cheese, or clabber. Sour cream is a good shortening for cakes and cookies, and is useful for salad dressings and gravies for meat. "Milk - The Best Food We Have," issued by the U.S. Department of Agriculture, is an expression of the government's purpose to foster the liberal use of dairy products in the United States. Give your children milk, a quart a day for every child, if possible. A pint without fail. Plenty of milk will help give all your children, big and little, the chance for health they ought to have. Save on other things if you must, but not on milk, your child's best food. Spread among the mothers the knowledge that milk is our best food. Another Official Statement Advises: "Buy at least a pint a day for every member of your family." It is fully appreciated that prices of milk must bear some relationship to other farm products, and that in order to prevent depression of the dairy industry, a rise in the cost of producing milk must be accompanied by a rise in the price received for it. Even at an apparently high price milk is a cheap food for children, and efforts are now being directed toward acquainting the public with this fact. The liberal use of milk is necessary for the best nourishment of the people and especially for young children. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works....

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Author by : Massachusetts. Board of food administration
Languange Used : en
Release Date :
Publisher by :

ISBN : OCLC:78501529

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Author by : Dr. Bill Schindler
Languange Used : en
Release Date : 2021-11-16
Publisher by : Little, Brown Spark

ISBN : 9780316249508

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....

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Author by : Lisa Leake
Languange Used : en
Release Date : 2014-08-26
Publisher by : Harper Collins

ISBN : 9780062324092

#1 New York Times Bestseller The creator of the 100 Days of Real Food blog draws from her hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family's diet. Inspired by Michael Pollan's In Defense of Food, Lisa Leake decided her family's eating habits needed an overhaul. She, her husband, and their two small girls pledged to go 100 days without eating highly processed or refined foods—a challenge she opened to readers on her blog. Now, she shares their story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food—whole grains, fruits and vegetables, seafood, locally raised meats, natural juices, dried fruit, seeds, popcorn, natural honey, and more. Illustrated with 125 photographs and filled with step-by-step instructions, this hands-on cookbook and guide includes: Advice for navigating the grocery store and making smart purchases Tips for reading ingredient labels 100 quick and easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, and Cinnamon Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks "Real Food" anecdotes from the Leakes' own experiences A 10-day mini starter-program, and much more....