{"title":"The Food Series","description":"\u003cp\u003eSink your teeth into 'The Food Series', a delectable collection exploring the vibrant world of cuisine through captivating stories. Perfect for foodies and fiction lovers alike, discover your next favourite dish.\u003c\/p\u003e","products":[{"product_id":"complete-vegetarian-book-peggy-carlson-9780252075063","title":"The Complete Vegetarian","description":"The health benefits of a vegetarian diet","brand":"WoB","offers":[{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49630083973393,"sku":"GOR013689364","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50530089402641,"sku":"CIN0252075064VG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":51686757957905,"sku":"CIN0252075064G","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0252075064.jpg?v=1767350287"},{"product_id":"marketing-nutrition-book-brian-wansink-9780252074554","title":"Marketing Nutrition","description":"Although encouraging people to eat more nutritiously can promote better health, most efforts by companies, health professionals, and even parents are disappointingly ineffective. Consumer confusion has lead to floundering sales for soy foods; embarrassing results for expensive Five-a-Day for Better Health programs; and uneaten mountains of vegetables at homes and in school cafeterias. Brian Wansink's Marketing Nutrition focuses on why people eat the foods they do, and what can be done to improve their nutrition. Wansink argues that the true challenge in marketing nutrition lies in leveraging new tools of consumer psychology (which he specifically demonstrates) and by applying lessons from other products' failures and successes. The same tools and insights that have helped make less nutritious products popular also offer the best opportunity to reintroduce a nutritious lifestyle. 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The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now \"Kool-Aid like Mother used to make\" has become \"Kool-Aid like Grandmother used to make,\" and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history.  This much-needed new edition chars Julia Child (\"She's not a cook, but she plays one on TV\"), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan \"Eat your heart out, Mother Nature\"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium.","brand":"WoB","offers":[{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50186045194513,"sku":"CIN0252068750VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":52392007237905,"sku":"CIN0252068750A","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0252068750.jpg?v=1750941352"},{"product_id":"peanuts-book-andrew-f-smith-9780252073281","title":"Peanuts","description":"The peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut 's rise from a lowly, messy snack food to its place in haute cuisine and on supermarket shelves around the world. Chronicling how peanut consumption and production has changed throughout history, Smith highlights the peanut's role in the ways economic distress, wartime conditions, industrialization, and health trends reflect and inform our culinary landscape. Chock-full of photographs, advertisements, and peanut recipes from as early as 1847, this entertaining and enlightening volume is a testament to the culinary potential and lasting popularity of the goober pea.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50326736666897,"sku":"CIN0252073282G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":52083917783313,"sku":"GOR014482970","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0252073282.jpg?v=1767353012"},{"product_id":"turkey-book-andrew-f-smith-9780252031632","title":"The Turkey","description":"\"Talking turkey\" about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith's sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called \"turkey,\" domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey's culinary possibilities have been widely explored if little noted.  The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe.  From sandwiches to salmagundi, you'll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.","brand":"WoB","offers":[{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50329186500881,"sku":"CIN0252031636VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50715301576977,"sku":"CIN0252031636G","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0252031636.jpg?v=1750813053"},{"product_id":"peanuts-book-andrew-f-smith-9780252025532","title":"Peanuts","description":"Harmoniously paired with chocolate, as American as baseball games and after-school snacks, and, when ground into a creamy paste, quite possibly the best thing to happen to sliced bread-the peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country. 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Examining the combination of African, Caribbean, and South American traditions, the volume's contributors offer insights from history, literary studies, sociology, anthropology, and African American studies to demonstrate how food's material and symbolic values have contributed to African Americans' identity for centuries. Individual chapters examine how African foodways survived the passage into slavery, cultural meanings associated with African American foodways, and the contents of African American cookbooks, both early and recent. A volume in The Food Series, edited by Andrew W. 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Examining the combination of African, Caribbean, and South American traditions, the volume's contributors offer lively insights from history, literature, sociology, anthropology, and African American studies to demonstrate how food's material and symbolic values have contributed to African Americans' identity for centuries. Individual chapters examine how African foodways survived the passage into slavery, cultural meanings associated with African American foodways, and the contents of African American cookbooks, both early and recent.  Contributors are Anne L. Bower, Robert L. Hall, William C. 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