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Notes:

• Includes index.
• A Renewing the Countryside project.

Subjects:

• Cooking (Natural foods)
• Cooking — Minnesota.
• Restaurants — Minnesota — Guidebooks.
• Sustainable agriculture — Minnesota.

Requested by Sulerud, G.

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Notes:

• Includes bibliographical references and index.
• Pt. I. Nutrition sources for athletes. Energy nutrients Vitamins and minerals Fluids and electrolytes Ergogenic aids — pt. II. Nutrition aspects of optimal performance. GI function and energy delivery Nutrient and fluid timing Oxygen transportation and utilization Strategies for anti-inflammation and muscular health — pt. III. Factors affecting nutrition needs. Travel High altitude Gender and age Body composition and weight — pt. IV. Nutrition strategies for specific energy systems. Anaerobic metabolism for high-intensity bursts and power Aerobic metabolism for endurance Metabolic needs for both power and endurance — pt. V. Nutrition plans for specific sports. Sports requiring power and speed Sports requiring endurance Sports requiring combined power and endurance — Appendix : Institute of Medicine’s dietary reference intakes for macronutrients.
• Far beyond the typical food pyramid formula, Advanced Sports Nutrition offers serious strategies for serious athletes. This comprehensive guide includes the latest nutrition concepts for athletes in any sport. World-renowned sports nutritionist Dr. Dan Benardot breaks down the chemistry of improved performance into winning principles that ensure athletes’ key energy systems are properly stocked at all times:
• Meal, energy, and nutrient timing guidelines to maintain that crucial energy balance throughout the day Optimal ratios and quantities of nutrients, vitamins, and minerals for any sport Guidelines on identifying and maintaining optimal body composition for maximal power, strength, and athletic performance The latest research on ergogenic aids, such as quercetin and caffeine Strategies for avoiding gastrointestinal distress during activity and reducing exercise-induced inflammation The effects of travel, high altitude, and age on nutrition needs and performance Strategies for balancing fluid and electrolytes to avoid dehydration and hyperhydration and Sport-specific guidelines for increased power, strength, and endurance.
• The best conditioning programs and technical instruction are beneficial only if your body is properly fueled and ready to operate at peak efficiency. With Advanced Sports Nutrition, Second Edition, you can be assured that when you are ready to push the limits of training and competition, your body is, too. –pub. desc.

Subjects:

• Athletes — Nutrition.

Requested by Kurpiers, R.

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Part of the series Arts and traditions of the table: perspectives on culinary history;Arts and traditions of the table.
Notes:

• Translation of: Gusti del Medioevo.
• Includes bibliographical references (pages 245-267) and index.
• Introduction : Invitation the the voyage — Medieval near, medieval far — Medieval cookbooks — The grammar of food — The times of food — The aroma of civilization : bread — Hunger for meat — The ambiguous position of fish — From milk to cheeses — Condiment/fundament : the battle between oil, lard, and butter — The bread tree — The flavor of water — The civilization of wine — Rich food, poor food — Monastic cooking — The pilgrim’s food — The table as a representation of the world — The fork and the hands — The taste of knowledge.
• In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes–both culinary and cultural–from raw materials to market and captures their reflections in today’s food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the mother of all medical schools, to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe’s earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods the transition to more advanced cooking tools and formal dining implements the controversy over cooking with oil, lard, or butter dietary regimens and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition. –Jacket.

Subjects:

• Food — Europe — History — To 1500.
• Food habits — Europe — History — To 1500.
• Cooking, Medieval.
• Europe. fast (OCoLC)fst01245064
• Food Habits
• Cooking — history
• History, Medieval
• Europe
• To 1500 fast
• History. fast

Requested by deVries, J.

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Notes:

• Bibliography: p. [226]-231.

Subjects:

• Ireland — Population.
• Ireland — Emigration and immigration.

Requested by McCaa, R

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Notes:

• Includes bibliographical references (pages 289-333).
• Introduction: Do you know where you are? — Apples — Wheat — Potatoes — Beans and carrots — Sweet potatoes — Cranberries — Chestnuts — Corn — Milk — Butter and cheese — Turkey — Wild rice — Epilogue: Cooking my way home — Recipes.
• In Winter’s Kitchen reveals how a food movement with deep roots in the Heartland–our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region–isn’t only thriving, it’s presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley discovers that a locally-sourced winter diet is more than a possibility: it can be delicious, –Amazon.com.

Subjects:

• Cooking, American.
• Local foods — Minnesota.
• Food habits — Minnesota.
• Minnesota. fast (OCoLC)fst01204560

Requested by Kurpiers, R.

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Notes:

• Includes bibliographical references (pages 275-278) and index.
• The tongue map — The birth of flavor in five meals — The bitter gene — Flavor cultures — The seduction — Gusto and disgust — Quest for fire — The great bombardment — The DNA of deliciousness.
• A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors’ first bites to ongoing scientific advances in taste and today’s foodie revolution. — Source other than Library of Congress.

Subjects:

• Flavor.
• Taste.
• Food — Sensory evaluation.
• Gastronomy.
• Food habits.
• Food — Composition.
• Food industry and trade.
• Food industry and trade.

Requested by Kurpiers, R.

Check CLICnet for availability
Notes:

• Includes bibliographical references and index.
• Food and cuisine are important subjects for historians across many areas of study. Food is after all one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians throughout every era and spanning every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with geographically, chronologically, and topically broad understanding of food cultures–from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization. — Provided by publisher.
• Part one: regional histories. Premodern Europe / Ken Albala — China / E. N. Anderson — India / Jayanta Sengupta — Out of Africa : a brief guide to African food history / Jessica B. Harris — Middle Eastern food history / Charles Perry — Latin American food between export liberalism and the Via Campesina / Jeffrey M. Pilcher — Food and the material origins of early America / Joyce E. Chaplin — Food in recent U.S. history / Amy Bentley and Hi’ilei Hobart — Influence, sources, and African diaspora foodways / Frederick Douglass Opie — Migration, transnational cuisines, and invisible ethnics / Krishnendu Ray. Part two: cuisine. The French invention of modern cuisine / Priscilla Parkhurst Ferguson — Restaurants / Paul Freedman — Cookbooks as resources for social history / Barbara Ketcham Wheaton. Part three: problems. The revolt against homogeneity / Amy B. Trubek — Food and popular culture / Fabio Parasecoli — Post-1945 global food developments / Peter Scholliers.

Subjects:

• Food — History.
• Food habits — History.
• Food — history.
• Food Habits.
• History. fast (OCoLC)fst01411628

Requested by Lansing, M. & deVries, J.

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Notes:

• Includes bibliographical references (pages 371-374) and index.
• Part I. Nutrition strategies for endurance athletes. Eating smart, training smart, racing smart Meeting energy demands Weighty matters: losing, gaining, and maintaining Timing fuel and fluids for optimal results Using supplements effectively Solving peak performance challenges Endurance eating for vegetarians Meal planning for endurance athletes — Part II. Nutrition plans for specific events and conditions. Shorter-range endurance events Long-distance endurance events Ultraendurance events Multiday and mulitleg endurance events Rowing and open water swimming Extreme heat Extreme cold High altitude.

Subjects:

• Athletes — Nutrition.
• Athletes — Nutrition. fast (OCoLC)fst00820054

Requested by Kurpiers, R.

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Notes:

• Includes bibliographical references (pages 481-497) and index.

Subjects:

• Athletes — Nutrition.
• Athletes — Nutrition. fast (OCoLC)fst00820054

Requested by Kurpiers, R.

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Part of the series Basic conditions of life;Harper torchbooks TB1863;Basic conditions of life.;Harper torchbooks 1863.
Notes:

• Includes bibliographical references.
• The great hunger: Ireland, 1845-1849 / Cecil Woodham-Smith — Peasant diet in eighteenth-century Gévaudan / R.-J. Bernard — Toward a psychosociology of contemporary food consumption / Roland Barthes — The general relationship between diet and industrialization / H.J. Teuteberg.

Subjects:

• Diet — Europe — History.
• Diet — Europe — History — Collected Works.
• Food Habits — Europe — Collected Works.
• Régimes alimentaires — Europe — Histoire.
• DIET (Event) fast (OCoLC)fst01710127
• Europe. fast (OCoLC)fst01245064
• Europa. swd
• Geschichte 1700 – Geschichte. swd
• History. fast (OCoLC)fst01411628

Requested by McCaa, R