Cultural

One of the best books you will ever read on the science and practical advice on how to increase the phytonutrients in your diet from fruits and vegetables. “Highly recommended reading for all who are health conscious.” –Andrew Weil, MD  “Only Michael Pollan would come close to her superbly researched  work.” –Bill Kurtis, TV Journalist

Insightful, updated monograph on nutrition intervention in the hospice, long-term care, and home settings. Discussion is on ethics, culture, providing emotional support, patient’s last wishes, palliative nutrition care, and what to expect as a person dies.

Very interesting book, evidence-based discussion on the earliest influences on how we learn to eat and why we choose and love the foods that we do. Important for counselors who want to understand and affect food choices of their clients and patients.

Winner of Julia Child & James Beard Awards! Recipes and stories, ingredients, techniques, and history, show the breadth of black cooking from slavery, home cooks, chef writers, entrepreneurs, and restaurateurs. 

New York Times Best Seller! Chosen Best Culinary Book of 2017 by over 19 publications. Learn how to master four simple elements to determine flavor, texture, and to balance flavor in order to make food delicious.

Everyone loves this book! This course is a one-stop resource for everything you need to develop, write, and produce recipes, or adapt recipes for better health /religious/allergy/plant-based/gluten-free/low FODMAP. Practitioners at all levels of experience will find pearls to succeed in this book. The Academy offers an additional 7 CPE hours for book buyers.

From Registered Dietitian, author, video cooking instructor, and clinician, Madhu Gadia, offers wonderful, healthy Indian recipes with cultural context, nutritional analysis, history, and serving suggestions.

James Beard Award Winner!  Exploring more than 150 rare and important black cookbooks, the author honors culture, culinary, and nutritional history by those who nourished generations of Americans. Written by the first black food writer for a major newspaper.

Winner of NPR, Smithsonian, & James Beard’s Best American Cookbook! Chef Sherman celebrates healthy locally sourced, native, wild caught, and seasonal foods—not European staples like wheat flour, dairy, and sugar. 

Easily compared to Pollan’s The Omnivore’s Dilemma. Today’s optimistic farm-to-table food culture has a dark secret: the local food movement, so far, has failed to change how we eat. Chef Barber studied the soil, land, sea, and seed to see how best to promote, grow, and eat a diet that is in harmony with the earth—sustainable production.