What happens when food, dogma, a green chef, and a Ph.D. collide? Why a scientifically based feel good cookbook, that’s what.
How this cookbook review ended up on the website Energy Bulletin I have no idea. But the description is entertaining. I used to only worry about eating something that was too fattening, now I worry if that Snickers Bar will be the proverbial straw that broke the camel’s back and cause us to pass a tipping point (and I’m not talking bathroom scales). So much to worry about, so little time.
Hmmm, here’s the premise:
“How do our food choices affect global warming? That’s what this website and project, named after the original title of the book, The Global Warming Diet, Cool Recipes for a Hot Planet, set out to discover.”
I wonder if Al Gore has tried this? Is there anything that is safe from being tied to global warming these days?
Cool Cuisine: Taking the Bite Out of Global Warming
Is global warming really the ‘best thing that has happened to the culinary world in a long time’ as chef Laura Stec suggests? The discovery that our food choices can reduce global warming as effectively as buying a new fuel-efficient vehicle inspires new strategies towards creating a more sustainable world. What we eat does have an impact on our planet and you can eat better tasting, higher-vibe food and find solutions for the global warming diet through Cool Cuisine: Taking the Bite Out of Global Warming by Laura Stec with Eugene Cordero, PhD (Gibbs Smith, Publisher).
Cool Cuisine is a smorgasbord of scientific fact and culinary art where the reader learns new ways to look at global warming. It presents the full cycle on how our agrochemical food system affects global warming and how global warming affects the food system. With in-depth research and interviews from over 30 scientists, farmers, ranchers and food professionals, it inspires personal life changes by offering easy recipes, ideas for your next “book and cook” club, and simple tips on how to prepare a global-cooling cuisine. The book is organized into three sections: the first gives background to global warming- food connections, the second highlights solutions, and the third is a “culinary how-to,” teaching simple techniques and tips for cooking a Cool Cuisine.
Laura Stec is a San Francisco Bay Area chef and environmental advocate who enjoys teaching about the artistry, health and energetics of cooking. She trained at the Culinary Institute of America, the School of Natural Cookery and the Vega Macrobiotic Study Center before starting her own personal chef/catering business – Laura Stec – Innovative Cuisine, and joining Kaiser Permanente Medical Group as their Culinary Health Educator. Since founding one of the first U.S. food and environment organizations in 1989, Stec has been feeding us with the idea that one the most positive effects we can have on the environment begins on our dinner plate, a message she continues to promote while on staff 12 years at Acterra, an environmental organization based in Palo Alto, CA. With over 25 years experience in the food industry, Stec now partners with EcoSpeakers.com to lecture and consult with corporations and institutions on ways to bring regionally responsible cuisine into their food systems.
Read more about Laura at http://laurastec.com/aboutlaura.html
Eugene Cordero, Ph.D
Dr. Eugene Cordero is an Associate Professor in the Department of Meteorology at San José State University (SJSU) in California. His research interests are focused on understanding the processes responsible for long-term changes in climate through the use of observations and atmospheric models. At present, this work is supported by research grants from the National Science Foundation and NASA. Dr. Cordero is a coauthor on the WMO/UNEP 2006 Ozone Assessment report and is currently participating in projects related to evaluating the models used for the IPCC Fourth Assessment Report. In the Department of Meteorology, Dr. Cordero teaches various courses in climate change and is involved in projects working to improve methods of education that engage and ultimately stimulate social change.
Read more about Eugene at http://www.met.sjsu.edu/~cordero
(Hat tip and a carbon free lunch to David Walton)