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Food Biotechnology in Ethical Perspective (The International Library of Environmental, Agricultural and Food Ethics)

2007 y.
Publisher: —
Description: - [detailed...]

ISBN: 1402057903
Book size: —; Page extent: 342.

 

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Cheri Fraker, Mark Fishbein, Sibyl Cox, Laura Walbert
Food Chaining: The Proven 6-Step Plan to Stop Picky Eating, Solve Feeding Problems, and Expand Your Child`s Diet

2007 y.
Publisher: Da Capo
Description: - [detailed...]

ISBN: 1600940161
Book size: —; Page extent: 288.

 

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Alvin Silverstein, Virginia B. Silverstein, Laura Silverstein Nunn
Food Chains (Science Concepts, Second Series)

2007 y.
Publisher: —
Description: - [detailed...]

ISBN: 0822567970
Book size: —; Page extent: 96.

 

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Holly Wallace
Food Chains and Webs (Life Processes)

2007 y.
Publisher: —
Description: - [detailed...]

ISBN: 0043117458
Book size: —; Page extent: 32.

 

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David E. Newton
Food Chemistry (New Chemistry)

2007 y.
Publisher: —
Description: - [detailed...]

ISBN: 0816052778
Book size: —; Page extent: 224.

 

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H.-D. Belitz, Werner Grosch, Peter Schieberle
Food Chemistry

2009 y.
Publisher: Springer
Description: For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food… [detailed...]

ISBN: 354069935X
Book size: —; Page extent: 1070.

 

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Yolanda Pico
Food Contaminants and Residue Analysis, Volume 51 (Comprehensive Analytical Chemistry) (Comprehensive Analytical Chemistry)

2008 y.
Publisher: —
Description: Food Contaminants and Residue Analysis treats different aspects of the analysis of contaminants and residues in food, and highlights some current concerns facing this field. The content is initiated by an overview on food safety, the objectives and importance of determining contaminants and residues in food, and the problems and challenges associated to these analyses. This is followed by full details of relevant EU and USA regulations. Topics, such as conventional chromatographic methods, accommodating clean up, and preparing substances for further instrumental analysis, are encompassed with new analytical techniques that have been developed, significantly, over the last few years, like solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. A wide range of toxic contaminants and residues, from pesticides to mycotoxins or dioxins are examined, including also polychlorinated biphenyls, polycyclic aromatic hydrocarbons, N-nitrosamines,… [detailed...]

ISBN: 0444530193
Book size: —; Page extent: 848.

 

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Jacqueline M. Newman
Food Culture in China (Food Culture around the World)

2004 y.
Publisher: —
Description: Book DescriptionThe cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine`s prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. [detailed...]

ISBN: 0313325812
Book size: —; Page extent: 256.

 

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Colleen Taylor Sen
Food Culture in India (Food Culture around the World)

2004 y.
Publisher: —
Description: Book DescriptionThe extreme diversity of Indian food culture-including the dizzying array of ingredients and dishes--is made manageable in this groundbreaking reference. India has no national dish or cuisine, however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent`s foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here tocomplement country studies and foodies will discover fresh perspectives. [detailed...]

ISBN: 0313324875
Book size: —; Page extent: 232.

 

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Fabio Parasecoli
Food Culture in Italy (Food Culture around the World)

2004 y.
Publisher: —
Description: Book DescriptionThere is keen interest in the exquisite yet simple Italian cuisine and Italian culture. This volume provides an intimate look at how Italians cook, eat, and think about food today. It describes the cornucopia of foodstuffs and classic ingredients. An overview of the typical daily routine of meals and snacks gives a good feel for the everyday life. The changing roles of women are explored with a discussion of the inroads that convenience foods are making. In addition, the current concerns about the food supply, the benefits of the Mediterranean diet, and the slow food movement are tied in to the debates on these issues in the United States. [detailed...]

ISBN: 0313327262
Book size: —; Page extent: 256.

 

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Michael Ashkenazi
Food Culture in Japan (Food Culture around the World)

2003 y.
Publisher: —
Description: Book DescriptionAmericans are familiarizing themselves with Japanese food, thanks especially sushi`s wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. [detailed...]

ISBN: 0313324387
Book size: —; Page extent: 232.

 

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Janet Long-Solis
Food Culture in Mexico (Food Culture around the World)

2005 y.
Publisher: —
Description: Book DescriptionSince ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century--when the Spaniards introduced new foodstuffs, adding variety to the diet--and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women`s roles, and migration from country to city and to and from the United States have had a much greater impact. [detailed...]

ISBN: 031332431X
Book size: —; Page extent: 216.

 

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Glenn Randall Mack
Food Culture in Russia and Central Asia (Food Culture around the World)

2005 y.
Publisher: —
Description: Book DescriptionRussia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road, the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab), the over-the-top Moscow theme restaurants, and meals at the dacha and tea time are just some of the highlights. [detailed...]

ISBN: 0313327734
Book size: —; Page extent: 224.

 

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Jose e Rafael Lovera
Food Culture in South America (Food Culture around the World)

2005 y.
Publisher: —
Description: Book DescriptionThis volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques, and geography, here divided into four zones. The traditions of the primary groups--Indians, Europeans, and Africans--and their five centuries of mixing have still resulted in a stable food culture. The foods of the Indians before European contact still play an important role, along with other foods brought by successive immigrant groups. Europeans tried to establish their staples, wheat and wine, with little success. Many dishes, cooking methods, and food habits have survived with little modification since time immemorial. [detailed...]

ISBN: 0313327521
Book size: —; Page extent: 208.

 

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F. Xavier Medina
Food Culture in Spain (Food Culture around the World)

2005 y.
Publisher: —
Description: Book DescriptionSpanish food culture has evolved around strong regional cuisines and representative elements. This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics. Spain`s location at the crossroads of Europe and North Africa has made it a gastronomic melting pot, with Arab influences and New World ingredients particularly noted. Readers will learn about the unique food culture in each region and how food practices and dishes in the Iberian Peninsula have developed over the centuries. Typical dishes and drinks, especially the Spanish wines, are described in context, with many accompanying recipes. [detailed...]

ISBN: 0313328196
Book size: —; Page extent: 192.

 

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Fran Osseo-Asare
Food Culture in Sub-Saharan Africa (Food Culture around the World)

2005 y.
Publisher: —
Description: Book DescriptionEast African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. [detailed...]

ISBN: 0313324883
Book size: —; Page extent: 224.

 

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Lynn Marie Houston
Food Culture in the Caribbean (Food Culture around the World)

2005 y.
Publisher: —
Description: Book DescriptionFood in the Caribbean reflects both the best and worst of the Caribbean`s history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion ofthe Caribbean concept of `making do`--using whatever is on hand or can be found--the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. [detailed...]

ISBN: 0313327645
Book size: —; Page extent: 200.

 

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Peter Heine
Food Culture in the Near East, Middle East, and North Africa (Food Culture around the World)

2004 y.
Publisher: —
Description: Book DescriptionThe similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters. [detailed...]

ISBN: 0313329567
Book size: —; Page extent: 200.

 

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Food Design (Designpockets)

2006 y.
Publisher: —
Description: - [detailed...]

ISBN: 3832790535
Book size: —; Page extent: 400.

 

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Christina L. Davis
Food Fights over Free Trade: How International Institutions Promote Agricultural Trade Liberalization

— y.
Publisher: —
Description: — [detailed...]

ISBN: 0691115052
Book size: —; Page extent: —.

 

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Laura A. Jana, Jennifer Shu
Food Fights: Winning the Nutritional Challenges of Parenthood Armed with Insight, Humor, and a Bottle of Ketchup

2007 y.
Publisher: —
Description: - [detailed...]

ISBN: 1581102445
Book size: —; Page extent: 250.

 

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Philip R. Ashurst
Food Flavorings

1999 y.
Publisher: Springer
Description: `Food Flavorings`, Third Edition, is written for scientists and technologists in the flavor and food industries and provides a comprehensive review of the natural sources of flavor ingredients and the formulation, manufacture, and application of food flavorings. New to this edition are chapters on pharmaceutical and tobacco flavorings. [detailed...]

ISBN: 0834216213
Book size: —; Page extent: 460.

 

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Ken Robbins
Food For Thought: The Stories Behind the Things We Eat

2009 y.
Publisher: —
Description: Deliciously interesting, tasty morsels of cultural history combined with luscious photographs will leave readers hungry for more. `Every kind of food has its story.` Acclaimed photographer Ken Robbins guides us through the history, mythology, and literary significance of food. Fascinating factsNit was an apple that started the Trojan War, oranges used to be so expensive that only the rich could afford them--and stunning photographs make Food for Thought a tasty read that will have everyone looking at their plates in a new way. [detailed...]

ISBN: 1596433434
Book size: —; Page extent: 48.

 

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Margaret McWilliams
Food Fundamentals (8th Edition)

2005 y.
Publisher: Prentice Hall
Description: This clear, concise book helps learners develop a strong basic understanding of food preparation and science within the context of societal concerns related to health and food safety. A three-part organization covers Today’s Food Scene, Food Preparation, and Food in the Context of Life. Individual chapters discuss food safety, HACCP, BSE, biotechnology, GMO, sweeteners and fat substitutes, the labeling of trans fats, and much more. Essential for all students majoring in food science, dietetics, and nutrition, the book’s knowledge base will help prepare individuals to function effectively in their future careers. [detailed...]

ISBN: 0130394866
Book size: —; Page extent: 576.

 

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Margaret McWilliams
Food Fundamentals (9th Edition)

2008 y.
Publisher: —
Description: This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation. Essential for all students majoring in food science, dietetics, and nutrition, the book’s knowledge base will help prepare individuals to function effectively in their future careers. [detailed...]

ISBN: 0132412357
Book size: —; Page extent: 576.

 

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Food Insecurity, Vulnerability and Human Rights Failure (Studies in Development Economics and Policy)

2007 y.
Publisher: —
Description: - [detailed...]

ISBN: 0230553575
Book size: —; Page extent: 288.

 

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Jack Rudman
Food Inspector Trainee (Career Examination Series)

— y.
Publisher: —
Description: — [detailed...]

ISBN: 0837329981
Book size: —; Page extent: —.

 

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Katherine J. Parkin
Food Is Love: Advertising and Gender Roles in Modern America

2007 y.
Publisher: —
Description: Modern advertising has changed dramatically since the early twentieth century, but when it comes to food, Katherine Parkin writes, the message has remained consistent. Advertisers have historically promoted food in distinctly gendered terms, returning repeatedly to themes that associated shopping and cooking with women. Foremost among them was that, regardless of the actual work involved, women should serve food to demonstrate love for their families. In identifying shopping and cooking as an expression of love, ads helped to both establish and reinforce the belief that kitchen work was women`s work, even as women`s participation in the labor force dramatically increased. Alternately flattering her skills as a homemaker and preying on her insecurities, advertisers suggested that using their products would give a woman irresistible sexual allure, a happy marriage, and healthy children. Ads also promised that by buying and making the right foods, a woman could help her family achieve… [detailed...]

ISBN: 0812219929
Book size: —; Page extent: 304.

 

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Spencer T. T. Palmer
Food Jockey: The World of a Fast Food Worker

— y.
Publisher: —
Description: — [detailed...]

ISBN: 1410731022
Book size: —; Page extent: —.

 

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James L. Summers
Food Labeling Compliance Review

2007 y.
Publisher: —
Description: - [detailed...]

ISBN: 0813821819
Book size: —; Page extent: 336.

 

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James L. Summers
Food Labeling Compliance Review

2003 y.
Publisher: —
Description: — [detailed...]

ISBN: 0813800161
Book size: —; Page extent: —.

 

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