KQED Food Blog: Bay Area Bites: You Decide: Debated Food Issues


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Syndicate BAB Contributors Michael Procopio Catherine Nash Kim Laidlaw shuna fish lydon Denise Lincoln Amy Sherman cucina testa rossa Stephanie V.W. Lucianovic Jennifer Maiser wendygee Meghan Laslocky Thy Tran Previous Posts Humble Rumbles The McDonaldization of Taste Take 5 with Belinda Leong Food Talk Radio Digging the Gravels Pizza Hunter Glutton Pie Food For Art's Sake First tastes of New Zealand Making Chocolate: From Beans to Bars BAB Guidelines 'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.	Tuesday, March 29, 2005 You Decide: Debated Food Issues KQED.org has a very cool online "devil's advocate" activity called "You Decide." The intention of the exercise is to foster critical thinking around nationally debated issues. Here are two food-related activities: Should fast food companies be held legally liable for the impact of their products on consumers' health? YES \| NO Should we all be vegetarians? YES \| NO posted by at 6:10 PM 1 Comments: Anonymous said... You Decide has been nominated for a Webby Award in "politics." If you are a fan of these KQED activities go cast your vote at the Webby's People's Voice Awards! http://pv.webbyawards.com/ 4/12/2005 5:54 PM Post a Comment << Home	Locate CP Restaurants: Check, Please! Google Map KQED Food Sites Check, Please! Bay Area Jacques Pépin Celebrates! 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Food Books James Beard Awards and IACP Awards 2007 Winners The Moosewood Cookbook by Mollie Katzen Baking: From My Home to Yours by Dorie Greenspan Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries by Alain Ducasse, Frederic Robertmison The Big Book of Outdoor Cooking and Entertaining by Cheryl Alters Jamison, Bill Jamison Tasty: Get Great Food on the Table Every Day by Roy Finamore Whole Grains Every Day, Every Way by Lorna Sass The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson Michael Mina: The Cookbook by Michael Mina, Photographer: Karl Petzktle What to Eat by Marion Nestle The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger, Robert Steinberg Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo by Alan Tardi What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg, Karen Page, Michael Sofronski The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt Lee, Ted Lee Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own by Andrew Whitley Coloring the Seasons: A Cook's Guide by Allegra McEvedy All-new Complete Cooking Light Cookbook by Anne C. Cain Modern Garde Manger by Robert B. Garlough The Spice and Herb Bible by Ian Hemphill, Kate Hemphill The Improvisational Cook by Sally Schneider Lunch Lessons: Changing the Way We Feed Our Children by Ann Cooper, Lisa M. Holmes Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland My Life in France by Julia Child, Alex Prud'Homme A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchett, Sheri Giblin (photographer) Au Pied De Cochon -- The Album by Martin Picard Memories of Philippine Kitchens by Amy Besa, Romy Dorotan Simple Chinese Cooking by Kylie Kwong James Beard Awards and IACP Awards 2006 Winners An Invitation to Indian Cooking by Madhur Jaffrey Hungry Planet by Peter Menzel, Faith D'Aluisio Sunday Suppers at Lucques : Seasonal Recipes from Market to Table by Suzanne Goin, Teri Gelber Simple Soirees: Seasonal Menus for Sensational Dinner Parties by Peggy Knickerbocker, Christopher Hirsheimer (Photographer) The Cook's Book by Jill Norman Molto Italiano : 327 Simple Italian Recipes to Cook at Home by Mario Batali Nobu Now by Nobuyuki Matsuhisa Cheese : A Connoisseur's Guide to the World's Best by Max Mccalman, David Gibbons Bones : Recipes, History, and Lore by Jennifer McLagan Whiskey : The Definitive World Guide by Michael Jackson The New American Cooking by Joan Nathan ChocolateChocolate by Lisa Yockelson Easy Entertaining: Everything You Need to Know About Having Parties at Home by Darina Allen Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation by Arlene Feltman Sailhac Dough: Simple Contemporary Breads by Richard Bertinet Chocolate Obsession: Confections and Treats to Create and Savor by Michael Recchiuti, Fran Gage, Maren Caruso The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment And Techniques by David Joachim Recipes: A Collection for the Modern Cook by Susan Spungen Spices of Life: Simple and Delicious Recipes for Great Health by Nina Simonds Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford, Naomi Duguid Chocolate: A Bittersweet Saga of Dark and Light by Mort Rosenblum Vegetable Love: A Book for Cooks by Barbara Kafka, Christopher Styler A History of Wine in America: From Prohibition to the Present by Thomas Pinney Fonda San Miguel: Thirty Years Of Food And Art by Tom Gilliland, Miguel Ravago, Virginia B. Wood Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris Washoku: Recipes From The Japanese Home Kitchen by Elizabeth Andoh, Leigh Beisch James Beard Awards and IACP Awards 2005 Winners Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining by Joanne Weir website recipes! Rick Stein's Complete Seafood by Rick Stein The Great Scandinavian Baking Book by Beatrice A. Ojakangas Serena, Food & Stories: Feeding Friends Every Hour of the Day by Serena Bass John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher by John Ash The New Mayo Clinic Cookbook: Eating Well for Better Health by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff Foods of the Americas: Native Recipes and Traditions by Fernando and Marlene Divina The Provence Cookbook by Patricia Wells Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks Last Chance to Eat: The Fate of Taste in a Fast Food World by Gina Mallet Bouchon by Thomas Keller A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World by Maggie Glezer All About Braising: The Art of Uncomplicated Cooking by Molly Stevens On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee Entertaining: Inspired Menus For Cooking with Family and Friends by George Dolese The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young, Alan Richardson Cooking New American: How to Cook the Food You Love to Eat by Fine Cooking Magazine The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes by Kimiko Barber Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur Schwartz Poet of the Appetites: The Lives and Loves of M.F.K. Fisher by Joan Reardon Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman Everyday Dining with Wine by Andrea Immer
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