Food has played a major role in funerary and memorial practices since the dawn of the human race. In the ancient Roman world, for example, it was common practice to build channels from the tops of graves into the crypts themselves, and mourners would regularly pour offerings of food and drink into these conduits to nourish the dead while they waited for the afterlife. Funeral cookies wrapped with printed prayers and poems meant to comfort mourners became popular in Victorian England; while in China, Japan, and Korea, it is customary to offer food not only to the bereaved, but to the deceased, with ritual dishes prepared and served to the dead. Dying to Eat is the first interdisciplinary book to examine the role of food in death, bereavement, and the afterlife. The contributors explore the phenomenon across cultures and religions, investigating topics including tombstone rituals in Buddhism, Catholicism, and Shamanism; the role of death in the Moroccan approach to food; and the role of funeral casseroles and church cookbooks in the Southern United States. This innovative collection not only offers food for thought regarding the theories and methods behind these practices but also provides recipes that allow the reader to connect to the argument through material experience. Illuminating how cooking and corpses both transform and construct social rituals, Dying to Eat serves as a fascinating exploration of the foodways of death and bereavement.

Food has played a major role in funerary and memorial practices since the dawn of the human race. In the ancient Roman world, for example, it was common practice to build channels from the tops of graves into the crypts themselves, and mourners would regularly pour offerings of food and drink into these conduits to nourish the dead while they waited for the afterlife. Funeral cookies wrapped with printed prayers and poems meant to comfort mourners became popular in Victorian England; while in China, Japan, and Korea, it is customary to offer food not only to the bereaved, but to the deceased, with ritual dishes prepared and served to the dead. Dying to Eat is the first interdisciplinary book to examine the role of food in death, bereavement, and the afterlife. The contributors explore the phenomenon across cultures and religions, investigating topics including tombstone rituals in Buddhism, Catholicism, and Shamanism; the role of death in the Moroccan approach to food; and the role of funeral casseroles and church cookbooks in the Southern United States. This innovative collection not only offers food for thought regarding the theories and methods behind these practices but also provides recipes that allow the reader to connect to the argument through material experience. Illuminating how cooking and corpses both transform and construct social rituals, Dying to Eat serves as a fascinating exploration of the foodways of death and bereavement.

From the physician behind the wildly popular NutritionFacts website, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death. The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America-heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more-and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives. The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer. History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks. In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen -a checklist of the twelve foods we should consume every day.Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

_______________ THE PHENOMENAL KOREAN BESTSELLER TRANSLATED BY INTERNATIONAL BOOKER SHORTLISTEE ANTON HUR 'Will strike a chord with anyone who feels that their public life is at odds with how they really feel inside.' - Red PSYCHIATRIST: So how can I help you? ME: I don't know, I'm – what's the word – depressed? Do I have to go into detail? Baek Sehee is a successful young social media director at a publishing house when she begins seeing a psychiatrist about her – what to call it? – depression? She feels persistently low, anxious, endlessly self-doubting, but also highly judgemental of others. She hides her feelings well at work and with friends; adept at performing the calmness, even ease, her lifestyle demands. The effort is exhausting, overwhelming, and keeps her from forming deep relationships. This can't be normal. But if she's so hopeless, why can she always summon a desire for her favourite street food, the hot, spicy rice cake, tteokbokki? Is this just what life is like? Recording her dialogues with her psychiatrist over a 12-week period, Baek begins to disentangle the feedback loops, knee-jerk reactions and harmful behaviours that keep her locked in a cycle of self-abuse. Part memoir, part self-help book, I Want to Die but I Want to Eat Tteokbokki is a book to keep close and to reach for in times of darkness.

Happily married to a man who loved her dearly and unconditionally, surrounded by a caring and loving family, respected in her career, monitored by modern medicine, anorexic Kathryn de Bruin even when threatened with hospitalisation was dying not to eat.Read the true story of how Kath found a new support structure, prevailed over her eating disorder, and created a new & healthy life, with the support of a therapist who loved the sufferer but hated the condition, a husband who loved the woman but resisted her 'voices', family and friends who rallied when they finally discovered the truth about her, and an indomitable will to recover and live a full life.In this intensely personal and moving account of one woman's struggle with a serious eating disorder:* see into the heart of the disorder as Kath uncovers the voices, delusions and irrationalities that trick an intelligent sufferer into abdicating self-control* learn that anorexia is not really about eating, but underlying issues of control and power* discover how to support a sufferer (forced feeding is not the way!)* encounter the potential risks of forced hospitalisation* learn how to find a therapist who can actively help a sufferer towards re-feeding* understand that eating disorders constitute a major illness and are not a petulant refusal to 'just put food in your mouth'!In a world obsessed about losing weight, hear how hard it can be to put on weight. This is a book for sufferers as much as the people who care about them.

Bestselling author and mortician Doughty answers real questions from kids about death, dead bodies, and decomposition.