"Food can be weird. How does meatless meat taste like meat? What's the difference between natural and artificial sweeteners? In Weird Science: Food, readers will explore the science behind food. This high-interest series is written at a low readability to aid struggling readers. Educational sidebars include a science activity, a spotlight biography, fast facts, and an unsolved mystery! A table of contents, glossary of keywords, index, and author biography...

Presents a set of rules for eating wisely in accordance with a variety of ethnic and cultural traditions, sharing guidelines for making grocery choices and dining out.

Explores the nature of food politics, covering such topics as factory and industrial farming, the effect of climate change on the food supply, genetic engineering, and how the needs of the world's starving population can be met.

Presents a collection of Guinness world records featuring food, including the largest bowl of cereal, the most expensive hamburger, and the world's oldest candy shop.

Fifteen children's authors and illustrators share their favorite foods, including ramen, berries, French fries, paella, and matzo ball soup.

Steve Coogan and Rob Brydon are on an all-expenses-paid trip for the Observer. Their tough assignment is to drive through beautiful Italian country, eat lavishly, and stay in exquisite small hotels, all so that one or the other can write high-toned culinary drivel for the paper.

Documents the author's experiment during which he ate all fast foods for one month to record the impact of such a diet on human health, and his subsequent travels to educate the American public about health issues and physical education.

Each day of the week brings a new food, until on Sunday all the world's children can come and eat it up.

"As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didnt have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance“a kind of paradise...