THE CSIRO LOW-CARB EVERY DAY
By Professor Grant Brinkworth and Pennie
Taylor (MacMillan, $39.99, available now)
www.foodtechnology.co.nz 31
THIS MONTH’S LUCKY SUBSCRIBER,
Margaret Hakaraia from Alltech NZ in Auckland,
will receive all three books reviewed on this page.
B O O K R E V I E W S
Power is changing, according to Australian lifelong
political activist Heimans and American philanthropist
Timms. Once held by the few, they say,
power was horded and protected jealously. Then
along came the past 20 years, and everything has
changed. “Think of the hoodie-clad barons who
sit atop online platforms a billion users strong,”
they say, “tweaking our daily habits, emotions
and opinions. The political neophytes who have
raised crowds and won stunning victories. The
everyday people and organisations who are leaping
ahead in this chaotic, hyper-connected world…
while others fall back. This book is about how
to navigate and and thrive in a world defined
by the battle and balancing of two big forces.
We call them old power and new power.” New
Power is for the many – open, participatory,
often leaderless and peer-driven, they say. New
power is what fuels phenomenon like Facebook,
YouTube, Uber, Air BnB, social movements like
Brexit, unlikely successes like Barak Obama’s
2008 campaign and Donald Trump’s “unlikelier’
victory in 2016. Heimans and Timms give readers
the tools new power needs to successfully
spread an idea or lead a movement in the 21st
century. It’s a fascinating read.
NEW POWER
By Jeremy Heimans and Henry Timms
(MacMillan, $37.99, available now)
The CSIRO is Australia’s national science agency
and has been dedicated to the practical application
of knowledge and science for society and
industry since 1928. Today, it is ranked in the
top 1% of world scientific institutions in twelve
out of 22 research fields. It figures, then, that
what they say is clearly and concisely researched
and authenticated. Enter leftfield Brinkworth, a
principal research scientist in clinical nutrition and
exercise at the CSIRO and his senior research
dietitian colleague Taylor. Together they have
updated this book’s predecessor with 80 new
recipes, food calculations, daily plans and meal
builders, and exercise regimes…all based on
strong scientific research. “Rigorous scientific
evidence shows this diet is not only very effective
in promoting substantial weight loss but,
compared to a traditional high-carbohydrate,
low-fat diet, it improves blood glucose control
and normalises blood cholesterol levels.” You
heard it here, from the horse’s mouth
If Korea is somewhere you’d like to do business
in, it’s important to know the intricacies of how
to behave in Korean markets. As author and
former US intelligence agency staff member De
Mente says, spending a few hours learning how
to behave in a world that’s puzzling and filled
with cultural expectations will save you a world
of embarrassment. De Mente, who died last year
before this revised edition was published, goes
through the list of those rules and regulations…
why is it important to use two hands when
pouring a drink; why Koreans rarely ever say no
to someone; why so many Koreans are named
Kim, Lee, Choi or Park; why Koreans always ask
your age right after they first meet you; how do
you find street addresses when the streets have
no names; when do you shake hands and when
do you bow. “To get the most out of a visit to
Korea, whether made for business or pleasure, it
is important to know a great deal about the history,
values, attitudes and behaviour of its people,”
De Mente says. “I have attempted to identify
and explain the cultural elements that make up
the personal and business etiquette of Koreans,
with insights and advice on how to interact with
them appropriately and successfully.”
NEW POWER
THE CSIRO LOW-CARB EVERY DAY
ETIQUETTE GUIDE TO KOREA
ETIQUETTE GUIDE TO KOREA –
Know the Rules that make the Difference
By Boye Lafayette De Mente (Tuttle
Publishing, $10.95, available now).
/www.foodtechnology.co.nz
