-
The Secret History of Food
- Strange but True Stories About the Origins of Everything We Eat
- Narrated by: Roger Wayne
- Length: 5 hrs and 30 mins
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Get 2 free audiobooks during trial.
Buy for $19.79
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
Publisher's summary
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love.
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English?
“As a species, we’re hardwired to obsess over food”, Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis.
The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential listening for all foodies.
Supplemental enhancement PDF accompanies the audiobook.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
Listeners also enjoyed...
-
Printer's Error
- Irreverent Stories from Book History
- By: Rebecca Romney, J. P. Romney
- Narrated by: J.P. Romney
- Length: 8 hrs and 43 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since the Gutenberg Bible first went on sale in 1455, printing has been viewed as one of the highest achievements of human innovation. But the march of progress hasn't been smooth; downright bizarre is more like it. Printer's Error chronicles some of the strangest and most humorous episodes in the history of Western printing. Take, for example, the Gutenberg Bible. While the book is regarded as the first printed work in the Western world, Gutenberg's name doesn't appear anywhere on it.
-
-
Porn for Ye Old Bibliophiles
- By George M. Liveakos on 03-24-17
By: Rebecca Romney, and others
-
Drunk
- How We Sipped, Danced, and Stumbled Our Way to Civilization
- By: Edward Slingerland
- Narrated by: Tom Parks
- Length: 10 hrs and 27 mins
- Unabridged
-
Overall
-
Performance
-
Story
While plenty of entertaining books have been written about the history of alcohol and other intoxicants, none have offered a comprehensive, convincing answer to the basic question of why humans want to get high in the first place. Drunk elegantly cuts through the tangle of urban legends and anecdotal impressions that surround our notions of intoxication to provide the first rigorous, scientifically grounded explanation for our love of alcohol.
-
-
The equivalent of Harvey Weinstein writing a book why male dominated workplaces thrive
- By I Listen on 10-10-21
-
Botanical Curses and Poisons
- The Shadow-Lives of Plants
- By: Fez Inkwright
- Narrated by: Leslie Howard
- Length: 7 hrs and 15 mins
- Unabridged
-
Overall
-
Performance
-
Story
In both history and fiction, some of the most dramatic, notorious deaths have been through poisonings. Concealed and deliberate, it's a crime that requires advance planning and that for many centuries could go virtually undetected. And yet there is a fine line between healing and killing: The difference lies only in the dosage!
-
-
The narrator
- By Amazon Customer on 05-23-22
By: Fez Inkwright
-
The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
-
Overall
-
Performance
-
Story
"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
-
-
Great book; didn't love the reading
- By Lily on 11-02-08
By: Michael Pollan
-
Ultra-Processed People
- Why We Can't Stop Eating Food That Isn't Food
- By: Chris van Tulleken
- Narrated by: Chris van Tulleken, Dr. Xand van Tulleken
- Length: 11 hrs and 35 mins
- Unabridged
-
Overall
-
Performance
-
Story
How much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF.
-
-
ridiculously biased take on data
- By Brit_TV_fan on 11-25-23
-
Evolution Gone Wrong
- The Curious Reasons Why Our Bodies Work (Or Don't)
- By: Alex Bezzerides
- Narrated by: Joe Knezevich
- Length: 9 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
From blurry vision to crooked teeth, ACLs that tear at alarming rates and spines that seem to spend a lifetime falling apart, it's a curious thing that human beings have beaten the odds as a species. After all, we're the only survivors on our branch of the tree of life. Why is it that human mothers have such a life-endangering experience giving birth? And why are there entire medical specialties for teeth and feet? In this funny, wide-ranging and often surprising book, biologist Alex Bezzerides tells us just where we inherited our achy, brilliant bodies in the process of evolution.
-
-
Answers questions you haven't thought of yet!
- By Mike on 05-25-21
By: Alex Bezzerides
-
Printer's Error
- Irreverent Stories from Book History
- By: Rebecca Romney, J. P. Romney
- Narrated by: J.P. Romney
- Length: 8 hrs and 43 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since the Gutenberg Bible first went on sale in 1455, printing has been viewed as one of the highest achievements of human innovation. But the march of progress hasn't been smooth; downright bizarre is more like it. Printer's Error chronicles some of the strangest and most humorous episodes in the history of Western printing. Take, for example, the Gutenberg Bible. While the book is regarded as the first printed work in the Western world, Gutenberg's name doesn't appear anywhere on it.
-
-
Porn for Ye Old Bibliophiles
- By George M. Liveakos on 03-24-17
By: Rebecca Romney, and others
-
Drunk
- How We Sipped, Danced, and Stumbled Our Way to Civilization
- By: Edward Slingerland
- Narrated by: Tom Parks
- Length: 10 hrs and 27 mins
- Unabridged
-
Overall
-
Performance
-
Story
While plenty of entertaining books have been written about the history of alcohol and other intoxicants, none have offered a comprehensive, convincing answer to the basic question of why humans want to get high in the first place. Drunk elegantly cuts through the tangle of urban legends and anecdotal impressions that surround our notions of intoxication to provide the first rigorous, scientifically grounded explanation for our love of alcohol.
-
-
The equivalent of Harvey Weinstein writing a book why male dominated workplaces thrive
- By I Listen on 10-10-21
-
Botanical Curses and Poisons
- The Shadow-Lives of Plants
- By: Fez Inkwright
- Narrated by: Leslie Howard
- Length: 7 hrs and 15 mins
- Unabridged
-
Overall
-
Performance
-
Story
In both history and fiction, some of the most dramatic, notorious deaths have been through poisonings. Concealed and deliberate, it's a crime that requires advance planning and that for many centuries could go virtually undetected. And yet there is a fine line between healing and killing: The difference lies only in the dosage!
-
-
The narrator
- By Amazon Customer on 05-23-22
By: Fez Inkwright
-
The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
-
Overall
-
Performance
-
Story
"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
-
-
Great book; didn't love the reading
- By Lily on 11-02-08
By: Michael Pollan
-
Ultra-Processed People
- Why We Can't Stop Eating Food That Isn't Food
- By: Chris van Tulleken
- Narrated by: Chris van Tulleken, Dr. Xand van Tulleken
- Length: 11 hrs and 35 mins
- Unabridged
-
Overall
-
Performance
-
Story
How much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF.
-
-
ridiculously biased take on data
- By Brit_TV_fan on 11-25-23
-
Evolution Gone Wrong
- The Curious Reasons Why Our Bodies Work (Or Don't)
- By: Alex Bezzerides
- Narrated by: Joe Knezevich
- Length: 9 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
From blurry vision to crooked teeth, ACLs that tear at alarming rates and spines that seem to spend a lifetime falling apart, it's a curious thing that human beings have beaten the odds as a species. After all, we're the only survivors on our branch of the tree of life. Why is it that human mothers have such a life-endangering experience giving birth? And why are there entire medical specialties for teeth and feet? In this funny, wide-ranging and often surprising book, biologist Alex Bezzerides tells us just where we inherited our achy, brilliant bodies in the process of evolution.
-
-
Answers questions you haven't thought of yet!
- By Mike on 05-25-21
By: Alex Bezzerides
-
Biography of Resistance
- The Epic Battle Between People and Pathogens
- By: Muhammad H. Zaman
- Narrated by: Kyle Tait
- Length: 8 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
In September 2016, a woman in Nevada became the first known case in the US of a person who died of an infection resistant to every antibiotic available. Her death is the worst nightmare of infectious disease doctors and public health professionals. While bacteria live within us and are essential for our health, some strains can kill us. As bacteria continue to mutate, becoming increasingly resistant to known antibiotics, we are likely to face a public health crisis of unimaginable proportions.
-
-
Excellent read for a complicated issue
- By Anonymous User on 05-03-20
-
The Sawbones Book
- The Horrifying, Hilarious Road to Modern Medicine
- By: Justin McElroy, Dr. Sydnee McElroy
- Narrated by: Justin McElroy, Dr. Sydnee McElroy
- Length: 6 hrs and 29 mins
- Unabridged
-
Overall
-
Performance
-
Story
Wondering whether eating powdered mummies might be just the thing to cure your ills? Tempted by those vintage ads suggesting you wear radioactive underpants for virility? Ever considered drilling a hole in your head to deal with those pesky headaches? Probably not. But for thousands of years, people have done things like this - and things that make radioactive underpants seem downright sensible! In their hit podcast, Sawbones, Sydnee and Justin McElroy breakdown the weird and wonderful way we got to modern healthcare. And some of the terrifying detours along the way.
-
-
Close but no cigar . . .
- By Amanda Buffkin on 12-22-18
By: Justin McElroy, and others
-
The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- By: Lizzie Collingham
- Narrated by: Jennifer M. Dixon
- Length: 12 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
-
-
Overall really interesting and informative
- By Amazon Customer on 01-01-21
-
This Idea Is Brilliant
- Lost, Overlooked, and Underappreciated Scientific Concepts Everyone Should Know
- By: John Brockman
- Narrated by: Cassandra Campbell, Charles Constant
- Length: 16 hrs and 11 mins
- Unabridged
-
Overall
-
Performance
-
Story
As science informs public policy, decision making, and so many aspects of our everyday lives, a scientifically literate society is crucial. In that spirit, Edge.org publisher and author of Know This, John Brockman, asks 206 of the world's most brilliant minds the 2017 Edge Question: What scientific term or concept ought to be more widely known?
-
-
Condensed Brilliance in Digestable Chunks
- By Andrew on 02-15-18
By: John Brockman
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
The Myth of Artificial Intelligence
- Why Computers Can’t Think the Way We Do
- By: Erik J. Larson
- Narrated by: Perry Daniels
- Length: 10 hrs and 9 mins
- Unabridged
-
Overall
-
Performance
-
Story
Futurists insist that AI will soon eclipse the capacities of the most gifted human mind. What hope do we have against superintelligent machines? But we aren't really on the path to developing intelligent machines. In fact, we don't even know where that path might be. Erik Larson takes us on a tour of the landscape of AI to show how far we are from superintelligence and what it would take to get there.
-
-
dead wrong after 2 years
- By K. Lyon on 07-11-23
By: Erik J. Larson
-
English History Made Brief, Irreverent, and Pleasurable
- By: Lacey Baldwin Smith
- Narrated by: Peter Noble
- Length: 9 hrs and 43 mins
- Unabridged
-
Overall
-
Performance
-
Story
Here at last is a history of England that is designed to entertain as well as inform and that will delight the armchair traveler, the tourist, or just about anyone interested in history. No people have engendered quite so much acclaim or earned so much censure as the English: extolled as the Athenians of modern times, yet hammered for their self-satisfaction and hypocrisy. But their history has been a spectacular one.
-
-
Cartoons mentioned in Publisher's Summary omitted
- By Megan G. on 08-27-18
-
The Mystery of the Exploding Teeth
- And Other Curiosities from the History of Medicine
- By: Thomas Morris
- Narrated by: Thomas Morris, Ruper Farley
- Length: 9 hrs and 7 mins
- Unabridged
-
Overall
-
Performance
-
Story
A puzzling series of dental explosions beginning in the 19th century is just one of many strange tales that have long lain undiscovered in the pages of old medical journals. Award-winning medical historian Thomas Morris delivers one of the most remarkable, cringe-inducing collections of stories ever assembled.
-
-
Boring Toilet Humor
- By Nemo on 01-30-20
By: Thomas Morris
-
Don't Believe a Word
- The Surprising Truth About Language
- By: David Shariatmadari
- Narrated by: Damian Lynch
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
Everyone likes to think they know a bit about language: There are some words that you simply can't translate into English. The origin of a word tells you how it should be used. A dialect is inferior to a language. The problem is, none of these statements are true. In Don't Believe a Word, linguist David Shariatmadari explodes nine common myths about language and introduces us to some of the fundamental insights of modern linguistics.
-
-
Don't waste your money
- By Anonymous User on 06-10-20
-
Ingredients
- The Strange Chemistry of What We Put in Us and on Us
- By: George Zaidan
- Narrated by: George Zaidan
- Length: 6 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why - explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat that Cheeto, Zaidan explores a range of topics.
-
-
Disappointed in the nutrition conclusion
- By Cristi on 01-30-22
By: George Zaidan
-
American Cuisine
- And How It Got This Way
- By: Paul Freedman
- Narrated by: Paul Heitsch
- Length: 14 hrs and 8 mins
- Unabridged
-
Overall
-
Performance
-
Story
For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
By: Paul Freedman
-
Vegan Diet for Beginners
- Choosing a Healthier and More Ethical Lifestyle, Food Preparation, Nutritious Information, Weight Loss and a Overall Guide to a Healthier Mid-Set
- By: Paris Pinchem
- Narrated by: Kelly Rhodes
- Length: 1 hr and 58 mins
- Unabridged
-
Overall
-
Performance
-
Story
This book will provide an overview of making a good decision about becoming a vegan, including the ethical choices. There will also be a brief chapter-by-chapter summary in the introduction so that the listener will know where the book is heading. If you haven't already, begin incorporating more whole grains, beans, legumes, tofu, nuts, and seeds into your diet. Once you feel comfortable moving forward, you can start phasing out dairy, eggs, and honey. Feel free to do this all at once, one food group at a time, or as slowly as you need to.
By: Paris Pinchem
Related to this topic
-
The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- By: Bee Wilson
- Narrated by: Bee Wilson
- Length: 12 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
-
-
Slow, doesn't get to the point-20% info, 80% fluff
- By DrSarah on 11-13-19
By: Bee Wilson
-
Natural Diet for Folks Who Eat
- Cookin’ with Mother Nature
- By: Dick Gregory
- Narrated by: Prentice Onayemi
- Length: 5 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
First published in 1974 and even more relevant today, a natural and whole foods guide the voice of Black consciousness, cultural icon Dick Gregory, the incomparable satirist, human rights and environmental activist, health advocate, social justice champion, and author of the NAACP Image Award-winning Defining Moments in Black History: Reading Between the Lies.
-
-
The basic truths still hit
- By ARC on 03-21-23
By: Dick Gregory
-
Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
-
-
Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
-
Pandora's Lunchbox
- How Processed Food Took Over the American Meal
- By: Melanie Warner
- Narrated by: Ann Marie Lee
- Length: 8 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.
-
-
Interesting.
- By Dr. Jeff McCombs, DC on 10-01-13
By: Melanie Warner
-
Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
-
-
Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
-
60 Ways to Lower Your Blood Sugar
- Simple Steps to Reduce the Carbs, Shed the Weight, and Feel Great Now!
- By: Dennis Pollock
- Narrated by: Bob Souer
- Length: 5 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
It's projected that in 50 years, one American in three will be diabetic. Many today are well on their way to becoming a sad statistic in the war on obesity, high blood sugar, and the related diseases - including diabetes - that can result from a diet that's seriously out of whack. In his previous best-selling book, Overcoming Runaway Blood Sugar, Dennis Pollock shared his personal experience with this deadly epidemic - including his success at lowering his runaway blood sugar to acceptable levels. Now Dennis offers listeners the next step in the battle.
-
-
I recommend for any diabetic.
- By Sab on 05-09-24
By: Dennis Pollock
-
The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- By: Bee Wilson
- Narrated by: Bee Wilson
- Length: 12 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
-
-
Slow, doesn't get to the point-20% info, 80% fluff
- By DrSarah on 11-13-19
By: Bee Wilson
-
Natural Diet for Folks Who Eat
- Cookin’ with Mother Nature
- By: Dick Gregory
- Narrated by: Prentice Onayemi
- Length: 5 hrs and 26 mins
- Unabridged
-
Overall
-
Performance
-
Story
First published in 1974 and even more relevant today, a natural and whole foods guide the voice of Black consciousness, cultural icon Dick Gregory, the incomparable satirist, human rights and environmental activist, health advocate, social justice champion, and author of the NAACP Image Award-winning Defining Moments in Black History: Reading Between the Lies.
-
-
The basic truths still hit
- By ARC on 03-21-23
By: Dick Gregory
-
Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
-
-
Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
-
Pandora's Lunchbox
- How Processed Food Took Over the American Meal
- By: Melanie Warner
- Narrated by: Ann Marie Lee
- Length: 8 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.
-
-
Interesting.
- By Dr. Jeff McCombs, DC on 10-01-13
By: Melanie Warner
-
Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
-
-
Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
-
60 Ways to Lower Your Blood Sugar
- Simple Steps to Reduce the Carbs, Shed the Weight, and Feel Great Now!
- By: Dennis Pollock
- Narrated by: Bob Souer
- Length: 5 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
It's projected that in 50 years, one American in three will be diabetic. Many today are well on their way to becoming a sad statistic in the war on obesity, high blood sugar, and the related diseases - including diabetes - that can result from a diet that's seriously out of whack. In his previous best-selling book, Overcoming Runaway Blood Sugar, Dennis Pollock shared his personal experience with this deadly epidemic - including his success at lowering his runaway blood sugar to acceptable levels. Now Dennis offers listeners the next step in the battle.
-
-
I recommend for any diabetic.
- By Sab on 05-09-24
By: Dennis Pollock
-
Feeding You Lies
- How to Unravel the Food Industry's Playbook and Reclaim Your Health
- By: Vani Hari
- Narrated by: Vani Hari
- Length: 8 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, a.k.a. The Food Babe, blows the lid off the lies we've been fed about the food we eat - lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on.
-
-
Why taken off?!
- By Hannah Gray on 08-01-19
By: Vani Hari
-
Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
-
Overall
-
Performance
-
Story
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
-
-
A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
-
The Plant Paradox
- The Hidden Dangers in "Healthy" Foods That Cause Disease and Weight Gain
- By: Steven R. Gundry MD
- Narrated by: Steven R. Gundry MD
- Length: 10 hrs and 24 mins
- Unabridged
-
Overall
-
Performance
-
Story
Most of us have heard of gluten - a protein found in wheat that causes widespread inflammation in the body. Americans spend billions of dollars on gluten-free diets in an effort to protect their health. But what if we’ve been missing the root of the problem? In The Plant Paradox, renowned cardiologist Dr. Steven Gundry reveals that gluten is just one variety of a common, and highly toxic, plant-based protein called lectin.
-
-
The proliferation of fabricated “facts”
- By Amazon Customer on 01-31-20
-
Trim Healthy Mama Plan
- The Easy-Does-It Approach to Vibrant Health and a Slim Waistline
- By: Pearl Barrett, Serene Allison
- Narrated by: Sarah Mollo-Christensen
- Length: 11 hrs and 39 mins
- Unabridged
-
Overall
-
Performance
-
Story
Becoming trim and healthy doesn't have to be difficult or painstaking anymore. After trying almost every fad diet out there, Serene Allison and Pearl Barrett, creators of the Trim Healthy Mama movement, took matters into their own hands. Through trial and error and much research, they created the Trim Healthy Mama Plan, the breakthrough lifestyle program to help people of all ages and stages get healthy, slim down, and keep off the weight once and for all.
-
-
Omit needless words. Omit Needless words.
- By Rebecca on 05-25-17
By: Pearl Barrett, and others
-
What When Wine
- Lose Weight and Feel Great with Paleo-Style Meals, Intermittent Fasting, and Wine
- By: Melanie Avalon, Sarah Fragoso - foreword
- Narrated by: Melanie Avalon, Emily Woo Zeller
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Is it possible to eat well, drink wine, and still lose weight? Melanie Avalon is living proof that it's not only possible, it's unbelievably simple and straightforward. It's all about the what (mostly paleo, but she's not a monster about it), the when (believe it or not, brief fasting can mean freedom rather than restriction), and the wine (red wine can be a secret bullet for weight loss - who knew?). It's a combination that Avalon discovered after years of self-experimentation and intense research on the mechanics of body fat regulation.
-
-
Decent
- By chaunch22 on 02-22-19
By: Melanie Avalon, and others
-
The Science of Cheese
- By: Michael H. Tunick
- Narrated by: Dennis Holland
- Length: 7 hrs and 10 mins
- Unabridged
-
Overall
-
Performance
-
Story
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses.
-
-
Science, Humor, Education and Brilliance
- By Mr.CS on 01-05-15
-
Dr. Gundry's Diet Evolution
- Turn Off the Genes That Are Killing You and Your Waistline
- By: Steven R. Gundry
- Narrated by: Stephen Bel Davies
- Length: 6 hrs and 44 mins
- Unabridged
-
Overall
-
Performance
-
Story
Does losing weight and staying healthy feel like a battle? Well, it's really a war. Your enemies are your own genes, backed by millions of years of evolution, and the only way to win is to outsmart them. From the renowned surgeon and founder of Gundry MD, this revolutionary book shares the health secrets other doctors won't tell you.
-
-
Hard to know what to think
- By Innate on 06-26-17
By: Steven R. Gundry
-
The Science of Skinny
- Start Understanding Your Body's Chemistry - and Stop Dieting Forever
- By: Dee McCaffrey, CDC
- Narrated by: Erin Bennett
- Length: 12 hrs and 52 mins
- Unabridged
-
Overall
-
Performance
-
Story
With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guides, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in their closest-to-natural forms is the true path to sustained weight loss and, in fact, the remedy for almost any health problem.
-
-
Even better than I had hoped!!!
- By Madame Gigi's Cottage on 04-23-15
By: Dee McCaffrey, and others
-
The Campbell Plan
- By: Thomas Campbell
- Narrated by: Mark Cabus
- Length: 9 hrs and 36 mins
- Unabridged
-
Overall
-
Performance
-
Story
More than a million people across the world have read The China Study and have been convinced by empirical evidence to adopt a whole-food, plant-based diet. The Campbell Plan goes beyond the why and shows listeners how to make the transition - and enjoy the journey - with practical guidance and a simple plan to make a whole-food, plant-based lifestyle easy and sustainable.
-
-
Recipes
- By mmdewest on 03-27-15
By: Thomas Campbell
-
The Great Physician's Rx for Health and Wellness
- Seven Keys to Unlock Your Health Potential
- By: Jordan Rubin, David Remedios
- Narrated by: Jordan Rubin
- Length: 7 hrs and 32 mins
- Unabridged
-
Overall
-
Performance
-
Story
At 19 years old, Jordan Rubin was a healthy 6'1" and 180 pounds. Shockingly, his weight fell to just 104 lbs. in a matter of months. His immune system was at an all-time low, as he suffered from Crohn's disease, food allergies, anemia, fibromyalgia, intestinal parasites, and a host of other conditions. After seeing over 70 health professionals, using both conventional and alternative medicines, Rubin was sent home in a wheelchair to die.
-
-
Buy this audiobook
- By Kindle Customer on 03-15-08
By: Jordan Rubin, and others
-
The Clever Gut Diet
- How to Revolutionize Your Body from the Inside Out
- By: Dr. Michael Mosley
- Narrated by: James A. Gillies
- Length: 4 hrs and 33 mins
- Unabridged
-
Overall
-
Performance
-
Story
People often joke about "going with their gut" but the truth is that this part of your body exercises an astonishing degree of control over your mood, hunger, and general health. Written with the latest research on the microbiome - the alien bacteria that lives in our guts - The Clever Gut Diet also clearly explains what goes on inside your stomach and intestines every day. Discover up-to-the-date science on hunger hormones and learn how our "second brain" communicates with the rest of the body, shaping our appetite and immune system.
-
-
If you care about your health get this book
- By TiV on 10-08-17
-
The Dental Diet
- The Surprising Link Between Your Teeth, Real Food, and Life-Changing Natural Health
- By: Dr. Steven Lin
- Narrated by: Steven Lin
- Length: 7 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
Throughout the years, dental health has often been characterized as a reflection of our overall health, where bad oral health results from issues with other parts of our body. But what if we flipped the paradigm? What if we thought about dental health as the foundation for our physical health as a whole?
-
-
Introductory; disappointing for the well-read
- By Dave the Love Enforcer on 10-31-18
By: Dr. Steven Lin
People who viewed this also viewed...
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
Food: A Cultural Culinary History
- By: Ken Albala, The Great Courses
- Narrated by: Ken Albala
- Length: 18 hrs and 22 mins
- Original Recording
-
Overall
-
Performance
-
Story
Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."
-
-
One of my top 3 favorite courses!
- By Jessica on 12-28-13
By: Ken Albala, and others
-
An Edible History of Humanity
- By: Tom Standage
- Narrated by: George K. Wilson
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
-
-
Flawed, but worthwhile
- By Ary Shalizi on 12-28-17
By: Tom Standage
-
Drunk
- How We Sipped, Danced, and Stumbled Our Way to Civilization
- By: Edward Slingerland
- Narrated by: Tom Parks
- Length: 10 hrs and 27 mins
- Unabridged
-
Overall
-
Performance
-
Story
While plenty of entertaining books have been written about the history of alcohol and other intoxicants, none have offered a comprehensive, convincing answer to the basic question of why humans want to get high in the first place. Drunk elegantly cuts through the tangle of urban legends and anecdotal impressions that surround our notions of intoxication to provide the first rigorous, scientifically grounded explanation for our love of alcohol.
-
-
The equivalent of Harvey Weinstein writing a book why male dominated workplaces thrive
- By I Listen on 10-10-21
-
The Food Explorer
- The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
- By: Daniel Stone
- Narrated by: Daniel Stone
- Length: 9 hrs and 52 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. But Fairchild's finds weren't just limited to food.
-
-
Good book, but would like more detail.
- By Robert Brummett on 02-25-18
By: Daniel Stone
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
Food: A Cultural Culinary History
- By: Ken Albala, The Great Courses
- Narrated by: Ken Albala
- Length: 18 hrs and 22 mins
- Original Recording
-
Overall
-
Performance
-
Story
Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."
-
-
One of my top 3 favorite courses!
- By Jessica on 12-28-13
By: Ken Albala, and others
-
An Edible History of Humanity
- By: Tom Standage
- Narrated by: George K. Wilson
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
-
-
Flawed, but worthwhile
- By Ary Shalizi on 12-28-17
By: Tom Standage
-
Drunk
- How We Sipped, Danced, and Stumbled Our Way to Civilization
- By: Edward Slingerland
- Narrated by: Tom Parks
- Length: 10 hrs and 27 mins
- Unabridged
-
Overall
-
Performance
-
Story
While plenty of entertaining books have been written about the history of alcohol and other intoxicants, none have offered a comprehensive, convincing answer to the basic question of why humans want to get high in the first place. Drunk elegantly cuts through the tangle of urban legends and anecdotal impressions that surround our notions of intoxication to provide the first rigorous, scientifically grounded explanation for our love of alcohol.
-
-
The equivalent of Harvey Weinstein writing a book why male dominated workplaces thrive
- By I Listen on 10-10-21
-
The Food Explorer
- The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
- By: Daniel Stone
- Narrated by: Daniel Stone
- Length: 9 hrs and 52 mins
- Unabridged
-
Overall
-
Performance
-
Story
In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. But Fairchild's finds weren't just limited to food.
-
-
Good book, but would like more detail.
- By Robert Brummett on 02-25-18
By: Daniel Stone
-
National Dish
- Around the World in Search of Food, History, and the Meaning of Home
- By: Anya von Bremzen
- Narrated by: Kathleen Gati
- Length: 12 hrs and 2 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm.
By: Anya von Bremzen
-
The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- By: Lizzie Collingham
- Narrated by: Jennifer M. Dixon
- Length: 12 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
-
-
Overall really interesting and informative
- By Amazon Customer on 01-01-21
-
American Cuisine
- And How It Got This Way
- By: Paul Freedman
- Narrated by: Paul Heitsch
- Length: 14 hrs and 8 mins
- Unabridged
-
Overall
-
Performance
-
Story
For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
By: Paul Freedman
-
Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- By: Michael Brenner, Pia Sörensen, David Weitz
- Narrated by: Donna Postel
- Length: 9 hrs and 12 mins
- Unabridged
-
Overall
-
Performance
-
Story
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
-
-
A good book - with some winning points
- By Chris L. on 07-17-21
By: Michael Brenner, and others
-
Masala Lab
- The Science of Indian Cooking
- By: Krish Ashok
- Narrated by: Ashish Bhandari
- Length: 7 hrs and 51 mins
- Unabridged
-
Overall
-
Performance
-
Story
Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
-
-
Learned a lot!
- By Sharon S. Dorondo on 12-21-22
By: Krish Ashok
-
Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- By: Samin Nosrat
- Narrated by: Samin Nosrat
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
-
-
EXCELLENT, BUT...
- By KJNuri on 01-23-18
By: Samin Nosrat
-
Real Food, Fake Food
- Why You Don't Know What You're Eating and What You Can Do About It
- By: Larry Olmsted
- Narrated by: Jonathan Yen
- Length: 12 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.
-
-
Disappointed in how few foods were covered.
- By Perry Gallagher on 01-13-17
By: Larry Olmsted
-
Food Americana
- The Remarkable People and Incredible Stories behind America's Favorite Dishes
- By: David Page
- Narrated by: Jonathan Yen
- Length: 7 hrs and 16 mins
- Unabridged
-
Overall
-
Performance
-
Story
America is more than just a fast food nation. Food Americana is the inside story of how generations of Americans have formed a national cuisine with tastes from all over the world. Fried chicken was a distinctly Southern dish - now it's the Sunday night special at the Chateau Marmont Hotel in Hollywood. A Utah restaurant won Maine's annual Best Lobster Roll competition. And perhaps the ultimate all-American dish, pizza, is served up in 30 different styles, a total of three billion pies a year, an average of 23 pounds for each of us.
-
-
Will induce hunger
- By Amanda on 04-15-21
By: David Page
-
The Food Lab
- Better Home Cooking Through Science
- By: J. Kenji Lopez-Alt
- Narrated by: Mike Chamberlain
- Length: 21 hrs and 22 mins
- Unabridged
-
Overall
-
Performance
-
Story
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
-
-
Props to the narrator, and amazing book
- By Carla Nowicki on 08-22-20
-
Culinary Reactions
- The Everyday Chemistry of Cooking
- By: Simon Quellen Field
- Narrated by: Sean Pratt
- Length: 4 hrs and 29 mins
- Unabridged
-
Overall
-
Performance
-
Story
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
-
-
Culinary Reactions - The Chemical Formulas to Cook
- By Vicente Gard on 06-06-19
-
The Apprentice
- My Life in the Kitchen
- By: Jacques Pépin
- Narrated by: Jacques Pépin, Michel Chevalier
- Length: 10 hrs and 6 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
-
-
Jacques Pépin never has disappointed
- By Peter on 10-03-20
By: Jacques Pépin
-
High on the Hog
- A Culinary Journey from Africa to America
- By: Jessica B. Harris
- Narrated by: Jessica Harris
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
-
-
more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
What listeners say about The Secret History of Food
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
-
Overall
-
Performance
-
Story
- Yarngirl52
- 02-23-24
Food not as labeled
The topic was interesting, but I preferred Cooked & The secret life of groceries. I was disappointed & alarmed to know that fishmongers & grocers cheat the public by adding water to increase weight. Restaurants presumably bait & switch lobster, for example, with less expensive seafood. If true, don't order lobster or anything else for that matter.
Seems we are being cheated or are food is trying to kill us. Even vitamins are suspect.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- Jennifer C.
- 11-07-21
Entertaining and Informative
The history of American food told in a non-dried out manner that will keep you listening and rethink your grocery list.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
2 people found this helpful
-
Overall
-
Performance
-
Story
- R. Klein
- 06-25-22
Tasty Treat
I enjoyed listening to this book. Nothing profound, really, but an enjoyable, meandering romp through some history of food, and how people think about (digest?) food. There are interesting, and frankly, entertaining peeks into some historical perceptions of now-common foods. What, for example, was deemed poison even though it isn't; examples of fantasies some cultures have whipped up about food; some insight into the abundance of food now available, and why, despite having foods once reserved for the royalty available at the corner store, people aren't particularly enchanted or impressed with their options.
The narration is terrific. Some little side comments come off well, instigating an out loud laugh here and there. Some of the points are thought provoking - such as why almost unlimited choices aren't always a good thing.
The section on olive oil is a little disheartening, because it quantifies the amount of fraud and adulteration that goes on in that "healthy" business.
The book probably won't change your life. It might not even impact your shopping or eating habits. But I found a lot of interesting facts and stories "within its covers." Roger Wayne made it even more interesting as narrator (and tour guide).
The pdf file that comes with the book is merely a list of citations/references.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
2 people found this helpful
-
Overall
-
Performance
-
Story
- H0lyD1ver
- 01-10-24
Not quite what I was expecting, but a good listen nonetheless
Reader did a great job. Info was a bit different than I expected. I was expecting to learn about how we figured out what foods we can eat, and while there is a bit of this, the focus was on several different key foods we eat today and their history…which was fascinating
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
-
Overall
-
Performance
-
Story
- KellysHero718
- 06-08-22
Interesting
Interesting and surprisingly entertaining. It’s hard to beat good research and good writing, with a topic so common to us all.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful
-
Overall
-
Performance
-
Story
- George Young
- 10-19-22
Listen before or long after dinner
This is a delightful listen! I love the various stories and it's nice to see corn and honey getting their due as dreadful to human life!
I, unfortunately, was eating lunch as listened to the section on honey. Quaffing honey from a container found in an Egyptian grave might be silly to start with, then being unfamiliar with their practice of coating body parts in it for preservation can only lead to, well, vomiting: for the participant and the listener!!! Yikes!
Roger Wayne brilliantly delivers this material with charm and, well, gusto, as required.
George Young
Montreal, Canada
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful
-
Overall
-
Performance
-
Story
- Kelly Hetherington
- 01-22-22
If you’re a foodie, it’s dull
I’ve been fascinated by food anthropology and food history for a long time. MFK Fisher, Michael Pollan, many others have written on food and world evolution. This book seemed a repeat, and not so much secret to me. Maybe I’m a good history geek but I wouldn’t recommend this unless you’re looking for a good nap.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
3 people found this helpful
-
Overall
-
Performance
-
Story
- Florinette
- 06-14-22
Interesting information, wish it was longer
I wish there were more chapters on different foods, but it’s a pretty good book. Some of the information is depressing (in regards to quality of food today), but the author does a good job of keeping things lighthearted. Some topics interested me more than others but I guess that’s a good thing since it means there’s variety - Some of the focus on food is of it’s history and how it was cultivated while other times it talks more about the culture around it.
Anyway, this is a fun, easy listen if you want to learn about a few random foods as well as food culture of the past and of today.
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful
-
Overall
-
Performance
-
Story
- Not Public
- 09-11-21
Really interesting! Little darker than I thought…
I enjoyed this book. Nice little “snack” book, a quick listen. The narration was fantastic! It was really engaging and I loved how the narrator used voices/characters/impressions on the quotes! That was really fun! The book was interesting & engaging but I must admit it was a little darker than I thought it would be. It was still good but a lot of the info was hard to swallow (pun intended).
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
5 people found this helpful
-
Overall
-
Performance
-
Story
- 1 Guy Shopping
- 04-14-22
A Fun & Informatice Read
I really enjoyed this book so much so that I intend to purchase the hard bound version to have for easy reference Don't forget to download the PDF accompanying this audible book
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!
1 person found this helpful