Verwandte Artikel zu Pay the Rent or Feed the Kids: The Tragedy and Disgrace...
Inhaltsangabe
Canadian politicians have, from time to time, proclaimed a war against poverty. What they are really prosecuting, however, is a war against the poor. Unemployment benefits are routinely denied to people who, over the course of a lifetime, have contributed a portion of their earnings to UI (now called EI).
Welfare rolls have been slashed by provincial governments. The downloading of government services combined with tax cuts that benefit the rich have resulted in the reduction or elimination of countless programs, from hot lunches in the schools to subsidized housing. Politicians and bureaucrats have responded by inventing new definitions of poverty but people without food remain just as hungry as before and people without shelter are still without homes.
At no time since the Great Depression has the gap between rich and poor been so wide and the outlook for poor people been so grim. Hard-hitting and outspoken, Hurtig builds a compelling portrait of Canadian society under the rule of the “neo-Neanderthals.” He puts together the latest and most reliable statistics with stories told by people on the front lines of the poverty wars.
Many of these stories are as heart-rending as the comments from politicians and their corporate supporters are callous. Pay the Rent or Feed the Kids challenges all Canadians to re-examine the society we are living in and to demand changes for the better.
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Über die Autorin bzw. den Autor
Founder and past-president of the Council of Canadians and former chairman of the Committee for an Independent Canada, Mel Hurtig is an officer of the Order of Canada and has honorary degrees from six universities. He is the author of a number of bestselling books including The Vanishing Country, The Betrayal of Canada, Pay the Rent or Feed the Kids, and a memoir, At Twilight in the Country.
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Pay the Rent or Feed the Kids: The Tragedy and Disgrace of Poverty in Canada
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Paperback. Zustand: Good. Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation. Bestandsnummer des Verkäufers 00105854459
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Pay the Rent or Feed the Kids: The Tragedy and Disgrace of Poverty in Canada
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
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Paperback. Zustand: Very Good. Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation. Bestandsnummer des Verkäufers 00095354788
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Paperback. Zustand: Very Good. Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation. Bestandsnummer des Verkäufers CIN0771042140VG
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Paperback. Zustand: Good. Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation. Bestandsnummer des Verkäufers CIN0771042140G
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Pay the Rent or Feed the Kids: The Tragedy and Disgrace of Poverty in Canada
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McClelland & Stewart Ltd, 2000
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ISBN 13: 9780771042140
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