Food in Early Modern Europe
By:"Ken Albala"
Published on 2003 by Greenwood Publishing Group
Looks at the importance of food in the evolution of Europe following the Middle Ages, discussing the role of food in exploration, agricultural development, and global trade.
This Book was ranked 38 by Google Books for keyword food.
Fast Food Nation
By:"Eric Schlosser"
Published on 2001-01 by Houghton Mifflin Harcourt
A journalist explores the homogenization of American culture and the impact of the fast food industry on modern-day health, economy, politics, popular culture, entertainment, and food production.
This Book was ranked 2 by Google Books for keyword food.
Modeling Microbial Responses in Food
By:"Robin C. McKellar","Xuewen Lu"
Published on 2003-12-29 by CRC Press
The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical fitting strategies, and novel data collection methods. An international team of experts explore important developing areas, including specific applications, challenges in applying models to foods, variability and uncertainty, and new modeling strategies. The authors present detailed descriptions of non-linear regression fitting, methods, approaches relevant to 'real world' situations, and extensive applications of predictive models. They conclude by highlighting the strengths and weaknesses in the field and areas for future work, and attempt to resolve some of the outstanding conflicts. The book includes strategies for combining databases, improving researcher networks, and standardization of applications packages. Providing the uninitiated with enough information to begin developing their own models, Modeling Microbial Responses in Foods covers all aspects of growth and survival modeling from the primary stage of gathering data to the implementation of final models in appropriate delivery systems.
This Book was ranked 37 by Google Books for keyword food.
Just Food
By:"James E. McWilliams"
Published on 2009-08-26 by Little, Brown
We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.
This Book was ranked 6 by Google Books for keyword food.
Food
By:"Jean Louis Flandrin","Massimo Montanari"
Published on 1999 by Columbia University Press
Explores culinary evolution in many diverse cultures
This Book was ranked 27 by Google Books for keyword food.
The Oxford Handbook of Food History
By:"Jeffrey M. Pilcher"
Published on 2012-11-08 by Oxford University Press
Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.
This Book was ranked 35 by Google Books for keyword food.
Image Processing for the Food Industry
By:"E. R. Davies"
Published on 2000-01-01 by World Scientific
This monograph provides detailed background on the image processing problems encountered in the food industry when automatic control and inspection systems are being designed and installed. It starts with a careful study of image processing and machine vision methodology, and then goes on to analyse how this can be applied in the main areas of food processing and production. A case study approach is used to give relevance to the work, making the book user-friendly. This book will help the food industry to observe 'due diligence', and researchers to be more aware of the problems of analysing images of food products.
This Book was ranked 24 by Google Books for keyword food.
Food Security, Nutrition and Sustainability
By:"Geoffrey Lawrence","Kristen Lyons","Tabatha Wallington"
Published on 2013 by Earthscan
Publisher's description: As the threats of food insecurity loom ever larger, the world faces the sad irony of food shortages in the global South alongside a purported 'obesity epidemic' in the global North. The twin issues of food production and food access are of particular concern in the context of climate change, 'peak oil', biofuels, and land grabs by wealthy nations. Food Security, Nutrition and Sustainability offers critical insights by international scholars, with chapters on global food security, supermarket power, new technologies, and sustainability. The book also assesses the contributions of diet and nutrition research in building socially just and environmentally sustainable food systems and provides policy recommendations to improve the health and environmental status of contemporary agri-food systems. The book features contributions from a range of social science perspectives, including sociology, anthropology, public health and geography, with case study material drawn from throughout the world.
This Book was ranked 31 by Google Books for keyword food.
Food in the Ancient World
By:"Joan Pilsbury Alcock"
Published on 2006 by Greenwood Publishing Group
The ways of life of four great ancient civilizations-- Egyptian, Greek, Roman, and Celtic--are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. \
This Book was ranked 32 by Google Books for keyword food.
The Oxford Companion to Food
By:"Alan Davidson"
Published on 2014-08-11 by Oxford University Press, USA
Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.
This Book was ranked 23 by Google Books for keyword food.
Food Factors
By:"Hajime Ohigashi"
Published on 2000-01-01 by IOS Press
The text covers research on food factors of a variety of physiological significance. The actual goal is to establish a role of food factors in disease prevention and health promotion from the scientific base. The two volumes present research data and reviews by numerous experts and should be of special interest and relevance to all who are concerned with food factors in disease prevention and health promotion. Topics covered include: cancer prevention and those in antioxidants as well as vitamin E, minerals and trace elements, peptide and amino acids, flavones and flavonols, isoflavones, dietary fibers, oligo and polysaccharides, lipids, catechins, carotenoids, polyphenols, terpenoids, and sulfur-containing compounds.
This Book was ranked 19 by Google Books for keyword food.
India Food and Cooking
By:"Pat Chapman"
Published on 2009-03-01 by New Holland Publishers
Indian food is the world's most ancient cuisine, unique in its remarkable use of spices. Pat Chapman has fashioned a fascinating and evocative tribute to Indian cooking, filled with gorgeous and colorful photos, engaging stories, historical details, tips on utensils, ingredients, and preparation?and delicious recipes. With 200 mouthwatering dishes to choose from?including Aromatic Roast Lamb, Mustard-Spiced Prawns & Monkfish, and Vegetable Biriani?readers will be able to sample the country's culinary diversity and its distinctive regional specialties.
This Book was ranked 39 by Google Books for keyword food.
Real Food/Fake Food
By:"Larry Olmsted"
Published on 2016-07-10 by Algonquin Books
“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
This Book was ranked 15 by Google Books for keyword food.
Full Planet, Empty Plates: The New Geopolitics of Food Scarcity
By:"Lester R. Brown"
Published on 2012-10-01 by W. W. Norton & Company
With food supplies tightening, countries are competing for the land and water resources needed to feed their people. With food scarcity driven by falling water tables, eroding soils, and rising temperatures, control of arable land and water resources is moving to center stage in the global struggle for food security. “In this era of tightening world food supplies, the ability to grow food is fast becoming a new form of geopolitical leverage. Food is the new oil,” Lester R. Brown writes. What will the geopolitics of food look like in a new era dominated by scarcity and food nationalism? Brown outlines the political implications of land acquisitions by grain-importing countries in Africa and elsewhere as well as the world’s shrinking buffers against poor harvests. With wisdom accumulated over decades of tracking agricultural issues, Brown exposes the increasingly volatile food situation the world is facing.
This Book was ranked 14 by Google Books for keyword food.
In Defense of Food
By:"Michael Pollan"
Published on 2008-01 by Penguin
Cites the reasons why people have become so confused about their dietary choices and discusses the importance of enjoyable moderate eating of mostly traditional plant foods.
This Book was ranked 11 by Google Books for keyword food.
Advances in Food Extrusion Technology
By:"Medeni Maskan","Aylin Altan"
Published on 2011-10-20 by CRC Press
A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book: Introduces the history, nomenclature, and working principles of extrusion technology Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases Emphasizes recent research while providing an overview of trends previously reported in the literature Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products Describes thermal and nonthermal extrusion of protein products Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.
This Book was ranked 26 by Google Books for keyword food.
Fighting for the Future of Food
By:"Rachel Schurman, William A. Munro"
Published on by U of Minnesota Press
This Book was ranked 20 by Google Books for keyword food.
Food and Love
By:"Jack Goody"
Published on 1998 by Verso
Describes the evolution of cuisines from both the East and West, their influence on the rest of the world, and taboos associated with certain foods and drinks.
This Book was ranked 29 by Google Books for keyword food.
Fast Food and Junk Food
By:"Andrew F. Smith"
Published on 2011-12-31 by ABC-CLIO
• More than 700 A–Z entries on fast food, comfort food, and junk food, ranging from breakfast cereals to burgers and fries to snack chips and candy • A chronology of the significant events in the history of junk food and fast food • A bibliography containing more than 200 entries with citations to books, articles, and websites • A glossary of important terms used in the encyclopedia • A Resource Guide containing important DVDs, films and videos, and television series
This Book was ranked 36 by Google Books for keyword food.
Food Cultures of the World Encyclopedia
By:"Ken Albala"
Published on 2011 by ABC-CLIO
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. * Entries covering over 150 countries and cultures from around the world * More than 100 expert contributors * Vignettes * An index that facilitates cross-cultural comparison
This Book was ranked 28 by Google Books for keyword food.
