Discusses chewing gum, its forms and flavors, its history and technology, and its various uses.
In Chewing Gum, Michael Redclift deftly chronicles the growing popularity of gum in the U.S. alongside a fascinating history of peasant revolution led by charismatic Indians in the jungles of southern Mexico.
Simply Soft Food is written for everyone who is not able to eat hard, crunchy, or chewy foods due to a wide variety of reasons, such as people who wear dentures or orthodontic braces, those who have TMJ disorders, the elderly who have lost some teeth or have lost chewing strength, and a wide variety of other issues that make eating crunchy and chewy foods difficult. This cookbook consists of 200 tasty and satisfying recipes of tender and easy to chew dishes, including 60 main dishes, 20 soft sandwiches, over 20 breakfast “anytime” dishes, 40 side dishes, as well as delicious bread, soup, and dessert recipes. All recipes have nutritious ingredients, including the desserts. Simply Soft Food will allow everyone who needs a soft food diet to enjoy a wide variety of delicious, satisfying foods without feeling limited by what they can eat. Simply Soft Food pulls together many traditional favorites, plus a few not so traditional ones, into one book so people won’t need to rack their brains with “what can I make?” Main dishes are arranged by the most used home cooking styles: stovetop cooking, oven dishes, and slow cooker meals. This was done to accommodate a cook’s often varying schedule: sometimes a person wants to quickly throw something into the slow cooker in the morning before dashing out the door to spend a long day elsewhere while at other times a hectic day means a person only has time to grab the frying pan to cook something quickly. Each recipe has step-by-step directions that can be easily followed. These are wonderful, home cooking style recipes that can be enjoyed by all, regardless of age or whether or not they have chewing problems. Good food is a fundamental pleasure in life. This cookbook will take away the pressure of finding enough soft food recipes to allow variety, giving everyone the pleasure of a good meal.