Eat & Flourish: How Food Supports Emotional Well-Being

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Product Details
Price
$27.95  $25.99
Publisher
Countryman Press
Publish Date
Pages
216
Dimensions
6.32 X 9.25 X 0.82 inches | 0.94 pounds
Language
English
Type
Hardcover
EAN/UPC
9781682686904

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About the Author
Mary Beth Albright is an award-winning journalist and author focusing on the science-based connection between food and mental health. Eat and Flourish is her first book, which has been translated into several languages, including Japanese and Thai. She was a columnist for the Washington Post, has written for National Geographic, and was a restaurant critic for DC Magazine for years. Her passion for food grew from her mentor Surgeon General C. Everett Koop. After 15 years working with him on health and food issues and attending Georgetown Law School, she advised on food systems and managed a White House initiative. Albright is a frequent panel moderator, including for the US State Department and the Smithsonian, and her food-judging expertise is sought after--she once ate 2,000 foods over three days to judge the Outstanding New Product Awards. She earned a certificate from L'Academie de Cuisine and is an elected member of Les Dames d'Escoffier, an esteemed group of women in the culinary professions, which counts Julia Child among its alumnae. Albright also works with food-related organizations that seek to improve the food system and food's impact on wellness, environmental, and social issues, while fulfilling our moral imperative to feed 8 billion people on the planet. For more information, visit www.marybethalbright.com or follow her on IG @mary.beth or X @marybeth.
Reviews
I've watched Mary Beth Albright eat, and I've certainly watched her flourish in her career over the last decade. A true authority on all things food, her book is a departure from the expected and does a world of good through one of our most important places: the dinner table.--Bobby Flay, chef
Food has an incredible power to heal bodies and nourish minds, to connect and repair communities, to feed the few and the many. In Eat & Flourish, Mary Beth Albright makes the compelling case that by understanding food holistically, we can unlock its potential to improve our physical and emotional well-being.--José Andrés, chef
"As a chef, nutrition and nourishment is at the forefront of what I do. Mary Beth Albright presents an impressive exploration of the interconnectivity of these elements--and beyond--in Eat & Flourish. It is an outstanding and comprehensive book for today's food and health enthusiast.--Thomas Keller, chef/proprietor, The French Laundry
Eat & Flourish is a page-turner filled with information that you never knew you had access to or would even want. Mary Beth has brilliantly distilled this wealth of information into delicious bites of knowledge, which is power on a plate. My takeaway . . . I can eat for both pleasure and health at the same time.--Carla Hall, chef and author of Carla Hall's Soul Food
Albright, who writes about food for the Washington Post, debuts with a fun and illuminating look at how food affects mental health. Examining neuroscience studies on the connections between the brain and how people eat, she describes how the brain adapts to the pleasure felt after eating ultra-processed food and requires increasing amounts of stimulation to achieve the same level of pleasure, but she notes that cooking for oneself offers a healthier way to enhance enjoyment of a meal. Albright covers research linking changes in the gut microbiome and the enteric nervous system with depression, as well as associating omega-3 fatty acids with levels of aggression and inflammation with emotional stability. Her gift for making science accessible and entertaining is on full display, whether she's delving into "hangry neurons," recounting the time she consumed wine and kale juice inside an fMRI machine, or describing a study in which students wore sensory deprivation gear and tried to "track the scent of chocolate from one point to another." Her four-week plan for building a diverse microbiome, reducing inflammation, and boosting nutrient intake and pleasure includes eating fermented food, legumes, and lots of produce, as well as "eating with another person at least once per day." The research is eye-opening, and Albright's genial tone makes her an ideal tour guide. The result is a first-rate program for eating better. (Nov.)-- "Publisher's Weekly, Starred Review"