Download or read book Real Food Fake Food written by Larry Olmsted and published by Algonquin Books. This book was released on 2017-10-03 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: “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.
Download or read book Natural and Artificial Flavoring Agents and Food Dyes written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-09-15 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants, microorganisms and animals to produce higher quality foods that are more economical and safe to the consumer. Explores the most common natural compounds and how to utilize them with cutting edge technologies Includes information on the purification and production processes under various conditions Presents the latest research to show benefits of using natural additives
Download or read book Meat Planet written by Benjamin Aldes Wurgaft and published by Univ of California Press. This book was released on 2020-10-13 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
Download or read book A Consumer s Guide to Toxic Food Additives written by Linda Bonvie and published by Simon and Schuster. This book was released on 2020-03-17 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recognize, identify, and eliminate from your diet the most harmful ingredients, such as high fructose corn syrup, aluminum, carrageenan, and more, that you never knew you consumed every day! These days, the food on our tables is a far cry from what our grandparents ate. While it may look and taste the same and is often marketed under familiar brand names, our food has slowly but surely morphed into something entirely different—and a lot less benign. Ever wondered how bread manages to stay “fresh” on store shelves for so long? How do brightly colored cereals get those vibrant hues? Are artificial sweeteners really a healthy substitute for sugar? Whether you’re an experienced label reader or just starting to question what’s on your plate, A Consumer's Guide to Toxic Food Additives helps you cut through the fog of information overload. With current, updated research, A Consumer's Guide to Toxic Food Additives identifies thirteen of the most worrisome ingredients you might be eating and drinking every day. Learn about: • The commonly used flavor enhancers you should avoid at all costs • Two synthetic sweeteners that are wreaking havoc on the health of Americans in ways ordinary sugar does not • Artificial colors and preservatives in your child’s diet and how they have been linked directly to ADHD • The “hidden” ingredients in most processed foods that were declared safe to consume without ever really being researched • The hazardous industrial waste product that’s in your food and beverages • The toxic metal found in processed foods that has been linked to Alzheimer’s • The invisible meat and seafood ingredient that’s more dangerous than “Pink Slime” In a toxic world, educate yourself, change what you and your family eat, and avoid these poisons that are the known causes of our most prevalent health problems.
Download or read book Identity of Synthetic Colors in Foods written by and published by . This book was released on 1968 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Artificial Color written by Catherine Keyser and published by Oxford University Press, USA. This book was released on 2019 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines how modern US writers used the changing geographies, regimens, and technologies of modern food to reimagine racial classification and to question its relationship to the mutable body. By challenging a cultural ideal of purity, this literature proposes that racial whiteness is perhaps the most artificial color of them all.
Download or read book Food and the Principles of Dietetics written by Sir Robert Hutchison and published by . This book was released on 1902 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foods Their Origin Composition and Manufacture written by William Tibbles and published by . This book was released on 1912 with total page 978 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Artificial Intelligence for Medicine written by Yoshiki Oshida and published by Walter de Gruyter GmbH & Co KG. This book was released on 2021-10-11 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of artificial intelligence (AI) in various fields is of major importance to improve the use of resourses and time. This book provides an analysis of how AI is used in both the medical field and beyond. Topics that will be covered are bioinformatics, biostatistics, dentistry, diagnosis and prognosis, smart materials, and drug discovery as they intersect with AI. Also, an outlook of the future of an AI-assisted society will be explored.
Download or read book Foods and Their Adulteration written by Harvey Washington Wiley and published by . This book was released on 1917 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Additives and Hyperactive Children written by C. Keith Conners and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this book is to present an account of several different studies of the relationship of food additives to child behavior and learn ing problems. Because the outcome of these studies has deep, personal interest for many parents and their children, I have tried to present the studies in such a way that the logic and evidence of the studies is com prehensible to informed adults interested in weighing the facts for themselves. Unfortunately, the facts do not always follow a straightfor ward course. Part of my purpose has been to show the complexities lying in the way of the answers to apparently simple questions. I believe it is healthy and important for parents to examine the scientific evidence on issues affecting their daily lives, and to become aware of the process of research surrounding controversial claims regarding new therapies. New ideas in behavioral science are often difficult to track down and evaluate, and consequently there may be a large gap between therapeu tic claims and evidence bearing on those claims. The mother who won ders whether her child should be treated with a special diet is unlikely to have the facts necessary to make a judgment of the costs and benefits. She should however, know some of the major pitfalls in coming to a conclusion for or against such a course.
Download or read book The Lancet written by and published by . This book was released on 1902 with total page 954 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Thirty first Report on Food Products and the Nineteenth Report on Drug Products 1926 written by Connecticut. State Entomologist and published by . This book was released on 1926 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food in motherhood written by Ephraim Cutter and published by . This book was released on 1909 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The American Food Journal written by and published by . This book was released on 1908 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food in Margaret Atwood s Speculative Fiction written by Katarina Labudova and published by Springer Nature. This book was released on 2022-11-10 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book looks at Margaret Atwood’s use of food motifs in speculative fiction. Focusing on six novels – The Handmaid’s Tale and The Testaments, the Maddaddam trilogy, and The Heart Goes Last – Katarina Labudova explores the environmental, ecological, and cultural questions at play and the possible future scenarios which emerge for humanity’s survival in apocalyptic and post-apocalyptic conditions. Labudova argues that food has special relevance in these novels and that characters’ hunger, limited food choices, culinary creativity and eating rituals are central to Atwood’s depictions of hostile environments. She also links food to hierarchy, dominance and oppression in Atwood’s novels, and foregrounds the problem of hunger, both psychological or physical, caused by pollution and loss of contact with the natural and authentic. The book shows how Atwood’s writing draws from a range of genres, including apocalyptic fiction, science fiction, speculative fiction, dystopia, utopia, fairy tale, myth, and thriller – and how food is an important, highly versatile motif linking these intertextual threads.
