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This book takes a surprising look at the hidden world of broccoli, connecting American consumers concerned about their health and diet with Maya farmers concerned about holding onto their land and making a living. Compelling life stories and rich descriptions from ethnographic fieldwork among supermarket shoppers in Nashville, Tennessee and Maya farmers in highland Guatemala bring the commodity chain of this seemingly mundane product to life. For affluent Americans, broccoli fits into everyday concerns about eating right, being healthy, staying in shape, and valuing natural foods. For Maya farmers, this new export crop provides an opportunity to make a little extra money in difficult, often risky circumstances. Unbeknownst to each other, the American consumer and the Maya farmer are bound together in webs of desire and material production.

The tangy, juicy sweetness of oranges has made them a mainstay on our breakfast tables, as snacks, and even as healthy desserts. Indeed, oranges and orange juices are so ubiquitous nowadays that we take them for granted—but their journey to our supermarket shelves is a long and tantalizing story, as Clarissa Hyman reveals in Oranges. Following the orange from its origins in the Mediterranean world to the grocery produce section, Hyman illuminates the wide-ranging cultural resonance and culinary presence of the popular fruit. Charting the arrival of bitter and sweet oranges in the Mediterranean, where they were seen as a gift from the gods, Hyman chronicles their dramatic voyage to the Americas and the impact they had on agriculture, garden design, and architecture along the way. She surveys the many varieties of oranges that now exist and analyzes their status as symbols of great wealth in art, an inspiration for poets and painters, and a source of natural health. Dealing with the practical complexities of orange cultivation, she details the challenges facing modern producers and consumers across the globe. Packed with delicious recipes and luscious photos, Oranges is a refreshing look at the king of citrus.

The true cost of what the global food industry throws away. With shortages, volatile prices and nearly one billion people hungry, the world has a food problem―or thinks it does. Farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food―enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market. But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Waste traces the problem around the globe from the top to the bottom of the food production chain. Stuart’s journey takes him from the streets of New York to China, Pakistan and Japan and back to his home in England. Introducing us to foraging pigs, potato farmers and food industry CEOs, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. The journey is a personal one, as Stuart is a dedicated freegan, who has chosen to live off of discarded or self-produced food in order to highlight the global food waste scandal. Combining front-line investigation with startling new data, Waste shows how the way we live now has created a global food crisis―and what we can do to fix it. 8 pages of illustrations

In today's global market, cooks are constantly coming across unusual or unknown ingredients in recipes; it seems that almost every day new varieties of fruit and vegetables, rare meats, exotic spices, and flavorings are available at supermarkets, butchers', and farmers' markets. The ultimate comprehensive 'show and tell' reference to ingredients from around the globe, The Illustrated Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Packed with annotated images and expert information that tells which varieties are best, and how to buy, store, and eat them, more than 250 "simple classic" recipes, and over 2,500 photographs, The Illustrated Cook's Book of Ingredients is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.

Imagine going to the supermarket, buying three bags of food, dropping one in the parking lot, and then driving away. We all do the equivalent of that every single week. Food waste is a huge global issue—we are not only wasting precious resources but also harming our planet. The Waste Not, Want Not Cookbook shows that you can shop, cook, and eat with zero waste.

Wayne Roberts puts under the microscope a global food system that is under strain from climate change and economic disaster. He shows how a world food system based on supermarkets and agribusiness corporations is unsustainable and looks at new models of producing healthy food from all over the world.Wayne Roberts is a leading North American writer, activist, and practitioner in community food security. Author and columnist for NOW Magazine, he's on the board of the Community Food Security Coalition and Food Secure Canada, and coordinates the Toronto Food Policy Council, the most respected city food group in the world.

[Taschen 25th Special Edition]Do you ever find yourself wondering, "Has she had work done?" Do you flip through supermarket tabloids to see who's the latest star to have gone under the knife? Do you secretly adore before and after photos? Well, let's face it, who doesn't? Aesthetic surgery has become a global phenomenon. In places like Hollywood, the mystery isn't who's had work done, but who hasn't. Those who have been to the world's best surgeons can get away with lying about it, while others have the evidence written all over their faces. From liposuction to lip implants, this book explores all the ins and outs of body sculpting via photos, illustrations, essays, and interviews.Topics include:* Beauty and Beauty Surgery* Beauty in Art* The Astonishing History of Aesthetic Surgery* Ethnicity and Aesthetic Surgery* Plastic Surgery in the Movies* The Michelangelo of the Scalpel: Ivo Pitanguy* The World's most famous aesthetic surgeo* Methods and Techniques* Jokes and Caricatures

[Taschen 25th Special Edition]Do you ever find yourself wondering, "Has she had work done?" Do you flip through supermarket tabloids to see who's the latest star to have gone under the knife? Do you secretly adore before and after photos? Well, let's face it, who doesn't? Aesthetic surgery has become a global phenomenon. In places like Hollywood, the mystery isn't who's had work done, but who hasn't. Those who have been to the world's best surgeons can get away with lying about it, while others have the evidence written all over their faces. From liposuction to lip implants, this book explores all the ins and outs of body sculpting via photos, illustrations, essays, and interviews.Topics include:* Beauty and Beauty Surgery* Beauty in Art* The Astonishing History of Aesthetic Surgery* Ethnicity and Aesthetic Surgery* Plastic Surgery in the Movies* The Michelangelo of the Scalpel: Ivo Pitanguy* The World's most famous aesthetic surgeo* Methods and Techniques* Jokes and Caricatures