Ergebnis für "Philosophie (Ungekürzt)" in Lebensmittel & Wein

How we live is shaped by how we eat. You can see this in the vastly different approaches to growing, preparing and eating food around the world, such as the hunter-gatherer Hadza in Tanzania whose sustainable lifestyle is under threat in a crowded planet, or Western societies whose food is farmed or bred in vast intensive enterprises. And most of us now rely on a complex global food web of production, distribution, consumption and disposal, which is now contending with unprecedented challenges. The need for a better understanding of how we feed ourselves has never been more urgent.

From the author of The Moth in the Iron Lung comes a riveting exploration of how science, technology, and fear transformed our relationship with one of humanity's most ancient foods. Once revered as nature's perfect nourishment, milk became public enemy number one as germ theory unleashed collective panic about the invisible world within our food. Forrest Maready uncovers the fascinating, forgotten story of how this fear—epitomized by the notorious "swill milk" scandal—reshaped our food landscape forever.

How we eat, farm and shop for food is not only a matter of taste. Our choices regarding what we eat involve every essential aspect of our human nature: the animal, the sensuous, the social, the cultural, the creative, the emotional and the intellectual. Thinking seriously about food requires us to consider our relationship to nature, to our fellow animals, to each other and to ourselves. So can thinking about food teach us about being virtuous, and can what we eat help us to decide how to live?

In this revelatory work, Jeffrey Moussaieff Masson shows how food affects our moral selves, our health, and the environment. It raises questions to make us conscious of the decisions behind every bite we take: What effect does eating animals have on our land, water, even global warming? What are the results of farming practices - debeaking chickens and separating calves from their mothers - on animals and humans? How does the health of animals affect the health of our planet and our bodies?

How much do you know about your favorite drink? If you’ve wondered why whiskey is so popular or what the real difference is between scotch and bourbon, this book is for you. Packed with interesting facts, this book tells you all you ever wanted to know about whiskey. This book explains what proof is and why it matters so much for your whiskey. You also learn the right way to judge a good whiskey, including how it should look, smell, and most importantly, taste.

Exploring the aesthetics, metaphysics, epistemology, and ethics of whiskey as well as everything from geographical origin to stylistic differences between whiskey and Scotch, Whiskey and Philosophy will teach you things that are both practical and thought provoking....

Madison’s “insightful memoir” (The Wall Street Journal) is “a true delight to read as she uncovers her love for all real foods, peeling off layer by layer like an onion, recounting her own personal, culinary, and gardening experiences” (Lidia Bastianich). Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country's leading authority on vegetables.

À la fois poétique et intelligent, apaisant et vivifiant, "Le livre du thé", destiné aux lecteurs occidentaux, permet de mieux appréhender les subtilités de la culture asiatique. Véritable traité philosophique, il interroge le sens de nos existences et notre rapport à l'environnement. "La philosophie du thé n'est pas une simple esthétique dans l'acception ordinaire du terme, car elle nous aide à exprimer, conjointement avec l'éthique et avec la religion, notre conception intégrale de l'homme et de la nature."

Les pirates des Caraïbes avaient imaginé le Draque, l'ancêtre du Mojito, dès le 16e siècle. Et les marins anglais, aidés des Amérindiens, avaient inventé le Punch avant que la Marine anglaise songe elle-même au Gin Fizz et au Gin Tonic pour guérir ses troupes. Aux États-Unis, les bars clandestins, les speakeasies, qui ont proliféré à l'époque de la prohibition ont mis à la mode certaines mixtures, souvent pour camoufler le goût douteux de l'alcool frelaté qu'on y servait.