Hamptons Diet: Lose Weight Quickly and Safely with the Doctor's Delicious Meal Plans
Author: Fred Pescatore MD
Praise for The Hamptons Diet
"In my view, Dr. Fred Pescatore is the heir to the Atkins throne. His diet is delicious, sound, and represents one of the best of the low-carb options."
–Ann Louise Gittleman
author of the New York Times bestselling The Fat Flush Plan
"Dr. Pescatore’s The Hamptons Diet takes The Diet Revolution to the next level–a healthy, sensible low-carb diet and lifestyle plan that will make us all thinner, happier, and healthier. Dr. Atkins would be proud of Dr. Pescatore."
–Fran Gare, N.D., Southampton
coauthor of Dr. Atkins’ New Diet Cookbook
"Dr. Fred Pescatore takes the Atkins Diet to a delicious updated level in this revolutionary new weight-loss program that shows you how to get thin–easily and simply–by eating amazing food. The Hamptons Diet is a real breakthrough and I feel very comfortable recommending it to my patients."
–Dana Cohen, M.D.
Diet secrets of the rich and famous revealed!
The world-renowned diet doctor offers you his prescription for looking good, feeling great, staying healthy, and living longer!
In this breakthrough new diet book, Dr. Fred Pescatore, the longtime medical director of the Atkins Center, takes the next bold step to offer you an all-new weight-loss system inspired by the healthy lifestyles and demanding palates of the rich and famous of the Hamptons–one of the most exclusive resort communities in the world.
A complete, satisfying, easy-to-follow diet program that combines Hamptons style with Atkins results, The Hamptons Diet provides you with everything youneed to lose weight safely and quickly, including thirty days of meal plans and almost 200 sumptuous recipes from the celebrity chefs Tom Valenti and Douglas Rodriguez.
Independent
The Hamptons Diet has the perfect credentials for fashion-obsessed New Yorkers seeking to purge themselves of unwanted calories.
Sunday Mirror
It's the new Atkins but better, easier to follow, good for you.
UK.news.Yahoo.com
the latest on the low-carbohydrate dieting craze.
Go to: Ihre Rollen und Pflichten Als ein Vorstandsmitglied, Vol. 2
Meals to Come: A History of the Future of Food California Studies in Food and Culture
Author: Warren James Belasco
In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the future of the food supply in myriad ways, and here Belasco explores a fascinating array of material ranging over two hundred years--from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more. Placing food issues in this deep historical context, he provides an innovative framework for understanding the future of food today--when new prophets warn us against complacency at the same time that new technologies offer promising solutions. But will our grandchildren's grandchildren enjoy the cornucopian bounty most of us take for granted? This first history of the future to put food at the center of the story provides an intriguing perspective on this question for anyone--from general readers to policy analysts, historians, and students of the future--who has wondered about the future of life's most basic requirement.
Library Journal
In his latest book, Belasco (American studies, Univ. of Maryland Baltimore Cty.; Appetite for Change: How the Counterculture Took on the Food Industry) surveys the history of thinking about the future of the food supply and modern culture. Will an overpopulated planet run out of food, will science find a way to feed more people, or will society find a way to overcome scarcity and share the bounty? Belasco explores this seemingly modern debate that began over 200 years ago with Thomas Malthus, William Godwin, and the Marquis de Condorcet. He examines past policies, statistical projections, science fiction, World's Fair displays, supermarkets, and even Disney World's Tomorrowland, looking for false predictions of the future of food. Particularly amusing is an account of "chlorella cuisine," an algae-based food source project sponsored by major research institutions such as the Rockefeller Foundation and Stanford University. While Belasco doesn't commit to making any predictions on the future of food himself, this history of the debate between Malthusians and cornucopians provides intriguing background on humanity's anxiety regarding the food supply. Recommended for academic collections and large public libraries.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2006 Reed Business Information.
Table of Contents:
PrefacePART I. DEBATING THE FUTURE OF FOOD: THE BATTLE OF THE THINK TANKS
1. The Stakes in Our Steaks
2. The Debate: Will the World Run Out of Food?
3. The Deep Structure of the Debate
PART II. IMAGINING THE FUTURE OF FOOD: SPECULATIVE FICTION
4. The Utopian Caveat
5. Dystopias
PART III. THINGS TO COMEE: THREE CORNUCOPIAN FUTURES
6. The Classical Future
7. The Modernist Future
8. The Recombinant Future
Postscript
Notes
Selected Bibliography
Acknowledgments
Index
No comments:
Post a Comment