{"title":"Food Writing, History \u0026 Memoirs","description":"","products":[{"product_id":"signed-copy-of-hungry-eating-road-tripping-and-risking-it-all-with-the-greatest-chef-in-the-world-jeff-gordinier","title":"Signed Edition: Hungry: Eating, Road-Tripping, and Risking it All With the Greatest Chef in the World (Jeff Gordinier)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer.\u003cbr\u003e \u003cbr\u003e“Gordinier takes us into the fabulously obsessive realm of the world’s most fascinating chef—and he does it with the voice of a poet.”—Ruth Reichl, author of \u003ci\u003eSave Me the Plums\u003c\/i\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003ci\u003eHungry\u003c\/i\u003e\u003cspan\u003e is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucatán peninsula, Redzepi and his comrades go off-road in search of the perfect taco. In Sydney, they forage for sea rocket and sandpaper figs in suburban parks and on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world’s finest sea urchins. 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Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—this time with never-before-published material.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":31737484967983,"sku":"01KIT923","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Kitchenconfidentialupdated.jpg?v=1665189329"},{"product_id":"tender-at-the-bone-growing-up-at-the-table-ruth-reichl","title":"Signed: Tender at the Bone: Growing Up at the Table (Ruth Reichl)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAt an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. 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Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, \u003c\/span\u003e\u003ci\u003eTender at the Bone\u003c\/i\u003e\u003cspan\u003e is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. \u003c\/span\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":31738808336431,"sku":"01TEN1215","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/TenderattheBone.jpg?v=1584920181"},{"product_id":"pre-order-everything-is-under-control-a-memoir-with-recipes-phyllis-grant","title":"Everything Is Under Control: A Memoir with Recipes (Phyllis Grant)","description":"\u003cp\u003ePhyllis Grant’s\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eEverything Is Under Control\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a memoir about appetite as it comes, goes, and refocuses its object of desire. 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The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eApples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. 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Inspired by the question, \"What would be the perfect meal?,\" Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of \"perfection\" inside out. From California to Cambodia, \u003cem data-mce-fragment=\"1\"\u003eA Cooks' Tour\u003c\/em\u003e chronicles the unpredictable adventures of America's boldest and bravest chef.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFans of Bourdain will find much to love in revisting this classic culinary and travel memoir\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Default Title","offer_id":32786102485039,"sku":"01COO001","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/ACooksTour.jpg?v=1626389358"},{"product_id":"eat-like-a-fish-my-adventures-farming-the-ocean-to-fight-climate-change-bren-smith","title":"Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change (Bren Smith)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJAMES BEARD AWARD WINNER \u003cbr\u003eIACP Cookbook Award nominee\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean. Here Bren Smith—pioneer of regenerative ocean agriculture—introduces the world to a groundbreaking solution to the global climate crisis.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA genre-defining “climate memoir,” \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eEat Like a Fish\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e interweaves Smith’s own life—from sailing the high seas aboard commercial fishing trawlers to developing new forms of ocean farming to surfing the frontiers of the food movement—with actionable food policy and practical advice on ocean farming. Written with the humor and swagger of a fisherman telling a late-night tale, it is a powerful story of environmental renewal, and a must-read guide to saving our oceans, feeding the world, and—by creating new jobs up and down the coasts—putting working class Americans back to work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2020 Paperback\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":32787434766383,"sku":"01EAT1834","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/EatLikeaFish.jpg?v=1604775527"},{"product_id":"discriminating-taste-how-class-anxiety-created-the-american-food-revolution-s-margot-finn","title":"Discriminating Taste: How Class Anxiety Created the American Food Revolution (S. 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Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better.\u003cbr\u003e \u003cbr\u003eThrough it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e2021\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\n\u003cdiv class=\"slot product-listen show\"\u003e\n\u003ca id=\"listenToAClip\" name=\"#listen-to-a-clip\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":32903266041903,"sku":"01BLA1878","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BlackWhiteandtheGrey.jpg?v=1610317487"},{"product_id":"savoir-faire-a-history-of-food-in-france-maryann-tebben","title":"Savoir-Faire A History of Food in France (Maryann Tebben)","description":"\u003ci data-mce-fragment=\"1\"\u003eSavoir-Faire\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.\u003c\/span\u003e","brand":"Reaktion Books","offers":[{"title":"Default Title","offer_id":32935198425135,"sku":"01SAV1901","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/SavoirFaire.jpg?v=1612134783"},{"product_id":"freedom-farmers-agricultural-resistance-and-the-black-freedom-movement-monica-m-white","title":"Freedom Farmers: Agricultural Resistance and the Black Freedom Movement (Monica M. White)","description":"\u003cspan data-mce-fragment=\"1\"\u003eIn May 1967, internationally renowned activist Fannie Lou Hamer purchased forty acres of land in the Mississippi Delta, launching the Freedom Farms Cooperative (FFC). 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When Pong brings him along on a boisterous trip across Asia, Tiller is catapulted from ordinary young man to talented protégé, and pulled into a series of ever more extreme and eye-opening experiences that transform his view of the world, of Pong, and of himself. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the breathtaking, “precise, elliptical prose” that Chang-rae Lee is known for (\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e), the narrative alternates between Tiller’s outlandish, mind-boggling year with Pong and the strange, riveting, emotionally complex domestic life that follows it, as Tiller processes what happened to him abroad and what it means for his future. Rich with commentary on Western attitudes, Eastern stereotypes, capitalism, global trade, mental health, parenthood, mentorship, and more, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMy Year Abroad \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis also an exploration of the surprising effects of cultural immersion—on a young American in Asia, on a Chinese man in America, and on an unlikely couple hiding out in the suburbs. Tinged at once with humor and darkness, electric with its accumulating surprises and suspense, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMy Year Abroad \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a novel that only Chang-rae Lee could have written, and one that will be read and discussed for years to come.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2021\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Publishing Group","offers":[{"title":"Default Title","offer_id":32954165395503,"sku":"01MYY1921","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/MyYearAbroad.jpg?v=1613173102"},{"product_id":"preorder-the-alice-b-toklas-alice-b-toklas","title":"The Alice B. Toklas Cook Book (Alice B. Toklas)","description":"\u003cp data-mce-fragment=\"1\"\u003eWhen Alice B. Toklas was asked to write a memoir, she initially refused. 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During her second year in Taipei, she meets scholar and epicurean J. H. Huang, who nourishes her intellectually over luscious meals from every part of China. And then, before she knows it, Carolyn finds herself the unwelcome candidate for eldest daughter-in-law in a traditional Chinese family.\u003c\/p\u003e\n\u003cp\u003eThis warm, refreshingly candid memoir is a coming-of-age story set against a background of the Chinese diaspora and a family whose ancestry is intricately intertwined with that of their native land. Carolyn’s reticent father-in-law―a World War II fighter pilot and hero―eventually embraces her presence by showing her how to re-create centuries-old Hakka dishes from family recipes. In the meantime, she brushes up on the classic cuisines of the North in an attempt to win over J. H.’s imperious mother, whose father had been a warlord’s lieutenant. Fortunately for J. H. and Carolyn, the tense early days of their relationship blossom into another kind of cultural and historical education as Carolyn masters both the language and many of China’s extraordinary cuisines.\u003c\/p\u003e\n\u003cp\u003eWith illustrations and twenty-two recipes,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eAt\u003c\/strong\u003e \u003cstrong\u003ethe\u003c\/strong\u003e \u003cstrong\u003eChinese\u003c\/strong\u003e \u003cstrong\u003eTable\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a culinary adventure like no other that captures the diversity of China’s cuisines, from the pen of a world-class scholar and gourmet.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"W.W. Norton","offers":[{"title":"Default Title","offer_id":39249014652975,"sku":"01CHI1943","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/AttheChineseTable.jpg?v=1614301348"},{"product_id":"copy-of-preorder-the-negroni-a-love-affair-with-a-classic-cocktail-matt-hranek-1","title":"The Lost Orchard: A French chef rediscovers a great British food heritage (Raymond Blanc)","description":"\u003cp\u003e'I began to dream about an orchard filled with thousands of fruit trees... Today we have an orchard with over 150 ancient varieties of apple. Each one has its heritage in a village or a county that used to thrive on that particular variety. They tell the story not only of what we have lost in Britain but also what we could regain.'\u003c\/p\u003e\n\u003cp\u003eOver the past seven years, Raymond Blanc has planted an orchard of 2,500 trees in the grounds of his hotel-restaurant in Oxfordshire. 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A further 600 heritage fruit trees have been added from Raymond's home region of Franche-Comté in France.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Lost Orchard\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a love letter to each of these varieties, complete with beautiful black and white drawings, photographs of Belmond Le Manoir and fascinating information and anecdotes about each fruit, along with recipes and stories.\u003c\/p\u003e\n\u003cp\u003e2021\u003c\/p\u003e","brand":"Workman","offers":[{"title":"Default Title","offer_id":39263928451119,"sku":"01LOS1968","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/LostOrchard.jpg?v=1615155784"},{"product_id":"preorder-our-changing-menu-michael-p-hoffmann-carrie-koplinka-loehr-danielle-l-eiseman","title":"Our Changing Menu (Michael P. Hoffmann, Carrie Koplinka-Loehr,  Danielle L. 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Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eOur Changing Menu\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a celebration of food and a call to action―encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.\u003c\/p\u003e","brand":"Comstock Publishing Associates","offers":[{"title":"Default Title","offer_id":39272093843503,"sku":"01OUR1976","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/OurChangingMenu.jpg?v=1615510907"},{"product_id":"a-certain-hunger-chelsea-g-summers","title":"A Certain Hunger (Chelsea G. Summers)","description":"\u003cspan data-mce-fragment=\"1\"\u003eFood critic Dorothy Daniels loves what she does. Discerning, meticulous, and very, very smart, Dorothy’s clear mastery of the culinary arts make it likely that she could, on any given night, whip up a more inspired dish than any one of the chefs she writes about. Dorothy loves sex as much as she loves food, and while she has struggled to find a long-term partner that can keep up with her, she makes the best of her single life, frequently traveling from Manhattan to Italy for a taste of both.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBut there is something within Dorothy that’s different from everyone else, and having suppressed it long enough, she starts to embrace what makes Dorothy uniquely, terrifyingly herself. Recounting her life from a seemingly idyllic farm-to-table childhood, the heights of her career, to the moment she plunges an ice pick into a man's neck on Fire Island, Dorothy Daniels show us what happens when a woman finally embraces her superiority.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA satire of early foodieism, a critique of how gender is defined, and a showcase of virtuoso storytelling, Chelsea G. 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Moreton's introductory passages and headnotes introduce Bill to readers and put his recipes in the context of his career and his legacy as a chef.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePart cookbook, part memoir, this volume both instructs and entertains, showing the lasting importance of Bill Neal's influence in the American regional cooking movement as well as being a muse and a mentor to a generation of Southern home and professional cooks.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":39387641315375,"sku":"01REM2027","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/RememberingBillNeal.jpg?v=1622935644"},{"product_id":"cornbread-nation-2-the-united-states-of-barbecue-edited-by-lolis-eric-elie","title":"Cornbread Nation 2: The United States of Barbecue (Edited by Lolis Eric Elie)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"sp-product__description\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"sp-product__content-inner sp-product__description-inner\" data-mce-fragment=\"1\"\u003eSouthern barbecue and barbecue traditions are the primary focus of \u003ci data-mce-fragment=\"1\"\u003eCornbread Nation 2\u003c\/i\u003e, our second collection of the best of Southern food writing. \"Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes,\" writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham.\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn tribute to what Vince Staten calls \"the slowest of the slow foods,\" contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBeyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"sp-product__support-line\" data-mce-fragment=\"1\"\u003ePublished in association with the Southern Foodways Alliance, Center for the Study of Southern Culture, University of Mississippi\u003c\/p\u003e\n\u003cp class=\"sp-product__support-line\" data-mce-fragment=\"1\"\u003ePaperback\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":39387650981935,"sku":"01COR2028","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/CornbreadNation2.jpg?v=1624218675"},{"product_id":"dick-gregorys-natural-diet-for-folks-who-eat-dick-gregory-james-r-mcgraw","title":"Dick Gregory's Natural Diet for Folks Who Eat (Dick Gregory, James R. 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Gregory offers an enlightening introduction to natural foods, and offers a wickedly amusing and informative assessment of how our modern diet damages the human digestive tract, and raises our consciousness about the political power of food.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGregory argues that how you treat yourself and your body reflects how you treat others. He discusses various fasts and the ones he’s done for both political and health reasons, hunger in America, navy beans, and how Americans are changing the way they eat—the beginning of a movement in the 1970s that is still felt today. He offers suggestions on diets to help you gain or lose pounds and offers advice on natural substitutes for favorite alcoholic drinks. 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