Download or read book Edible Action written by Sally Miller and published by Fernwood Publishing. This book was released on 2008 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Hunger is up, obesity is up, food-borne illness is up, farms are lost to debt and despair; the food system fails growing numbers of people across the world every day. Yet if we adjust our lens, we see ubiquitous commitments to change: food movements and enterprises dedicated to making the world a better place to eat and to live. Food initiatives - from farmers’ markets to fair trade coffee - offer a pattern of powerful alternatives to conventional food economics, which benefit only a handful of people and corporations. Edible Action argues that food is peculiarly situated to address the ills of an unjust economic system and to mobilize people against it."--pub. desc.
Download or read book Edible Action written by Sally Miller and published by . This book was released on 2014 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Every Day is Saturday written by Sarah Copeland and published by Chronicle Books. This book was released on 2019-06-04 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: From beloved cookbook author and recipe developer Sarah Copeland, Every Day Is Saturday brims with inspiration. More than 100 beautiful recipes that make weeknight cooking a breeze, gorgeous food and lifestyle photography, and easy-to-follow tips for cooking delicious, healthful, sustaining food provide a joyous Saturday mentality of taking pleasure in food and occasion, whatever the day of the week. Recipes cover every course, from breakfast to dessert, including dishes perfect for the life occasions of a busy family: potlucks, picnics, lazy Sundays, and casual dinners with friends. Here is a delightful and inspiring resource—in a bright and beautiful jacketed package—for weeknight cooks, weekend dreamers, and working parents who want to put great meals at the center of the table where their family gathers.
Download or read book Publication written by Michigan. Geological and Biological Survey and published by . This book was released on 1918 with total page 962 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Routes to Language written by and published by Psychology Press. This book was released on with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book An Edible History of Humanity written by Tom Standage and published by Bloomsbury Publishing USA. This book was released on 2010-05-03 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.
Download or read book Biological Series written by Michigan. Geological Survey and published by . This book was released on 1918 with total page 962 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Publication written by Michigan. Geological Survey and published by . This book was released on 1918 with total page 968 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Edible North Carolina written by Marcie Cohen Ferris and published by UNC Press Books. This book was released on 2022-03-10 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marcie Cohen Ferris gathers a constellation of leading journalists, farmers, chefs, entrepreneurs, scholars, and food activists—along with photographer Baxter Miller— to offer a deeply immersive portrait of North Carolina's contemporary food landscape. Ranging from manifesto to elegy, Edible North Carolina's essays, photographs, interviews, and recipes combine for a beautifully revealing journey across the lands and waters of a state that exemplifies the complexities of American food and identity. While North Carolina's food heritage is grounded in core ingredients and the proximity of farm to table, this book reveals striking differences among food-centered cultures and businesses across the state. Documenting disparities among people's access to food and farmland—and highlighting community and state efforts toward fundamental solutions—Edible North Carolina shows how culinary excellence, entrepreneurship, and the struggle for racial justice converge in shaping food equity, not only for North Carolinians, but for all Americans. Starting with Vivian Howard, star of PBS's A Chef's Life, who wrote the foreword, the contributors include Shorlette Ammons, Karen Amspacher, Victoria Bouloubasis, Katy Clune, Gabe Cumming, Marcie Cohen Ferris, Sandra Gutierrez, Tom Hanchett, Michelle King, Cheetie Kumar, Courtney Lewis, Malinda Maynor Lowery, Ronni Lundy, Keia Mastrianni, April McGreger, Baxter Miller, Ricky Moore, Carla Norwood, Kathleen Purvis, Andrea Reusing, Bill Smith, Maia Surdam, and Andrea Weigl.
Download or read book Edible Structures written by Jos Miguel Aguilera and published by CRC Press. This book was released on 2016-04-19 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bod
Download or read book The Art of Simple Food written by Alice Waters and published by Clarkson Potter. This book was released on 2010-10-20 with total page 775 pages. Available in PDF, EPUB and Kindle. Book excerpt: An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
Download or read book Everyday Life written by Jack D Douglas and published by Routledge. This book was released on 2017-07-28 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in the ethnomethodology and other phenomenological sociologies grew very rapidly among students and professionals in social science during the latter part of the twentieth century. The growth of this interest was handicapped by the lack of clear, systematic, and comprehensive treatments of their basic ideas and research findings. This book provides the first genuinely intelligible and reasonably systematic presentation of this perspective and contributed to the restructuring of empirical knowledge upon solid foundations. It remains important to those who would understood these areas of the social sciences and their potential to contribute to understanding of social life. These original essays, all of which share ideas about the scientific inadequacies of conventional sociologies and the fundamental importance of these new approaches, were contributed by many of the best young research workers and theorists of this approach in 1970, when the book was originally published. They are critical, theoretical, and empirical, and provide the first understandable presentation of this new mode of thought, its distinctions from old points of view, the range of problems that concern its practitioners, and the kinds of results that can be achieved. The book's clarity and systematic treatment of important research topics make it suitable for courses in sociological theory and research, the history of social thought, and related subjects. In addition, this volume can be used in courses specifically dealing with ethnomethodology, in graduate seminars dealing with these issues, and in academic work based on this orientation.
Download or read book Handbook of Pharmaceutical Manufacturing Formulations Third Edition written by Sarfaraz K. Niazi and published by CRC Press. This book was released on 2019-12-06 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Pharmaceutical Manufacturing Formulations, Third Edition: Volume One, Compressed Solid Products is an authoritative and practical guide to the art and science of formulating drugs for commercial manufacturing. With thoroughly revised and expanded content, this first volume of a six-volume set, compiles data from FDA new drug applications, patent applications, and other sources of generic and proprietary formulations to cover the broad spectrum of GMP formulations and issues in using these formulations in a commercial setting. A must-have collection for pharmaceutical manufacturers, educational institutions, and regulatory authorities, this is an excellent platform for drug companies to benchmark their products and for generic companies to formulate drugs coming off patent.
Download or read book The Agaricaceae of Michigan written by Calvin Henry Kauffman and published by . This book was released on 1918 with total page 966 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Edible Histories Cultural Politics written by Franca Iacovetta and published by University of Toronto Press. This book was released on 2012-11-07 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century. Edible Histories intertwines information of Canada's 'foodways' – the practices and traditions associated with food and food preparation – and stories of immigration, politics, gender, economics, science, medicine and religion. Sophisticated, culturally sensitive, and accessible, Edible Histories will appeal to students, historians, and foodies alike.
Download or read book Federal Register written by and published by . This book was released on 1979-02 with total page 916 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Modernization of Traditional Food Processes and Products written by Anna McElhatton and published by Springer. This book was released on 2016-02-22 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section focuses on products originating in Europe, while the second section is a collection of products from the rest of the world. Each chapter describes the origin of a particular food or beverage and discusses the changes and the science that led to the modern products found on supermarket shelves. The international List of Contributors, which includes authors from China, Thailand, India, Argentina, New Zealand, and the United Kingdom, attests to the international collaboration for which the ISEKI Food Series is known. The volume is intended for both the practicing food professional and the interested reader.
