Download or read book The Dictionary of Food written by Barbara Levine Gelb and published by . This book was released on 1978 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The International Dictionary of Food Nutrition written by Kenneth N. Anderson and published by John Wiley & Sons. This book was released on 1993-06-29 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: See also Sci Ref QD7.F72 and the T9-T10 section of reference.
Download or read book A Dictionary of Food and Nutrition written by David A. Bender and published by OUP Oxford. This book was released on 2005-01-27 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: This dictionary is ideal for anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With 6,000 entries on all aspects of food and nutrition, it will be invaluable to consumers, cooks, and a range of students and practitioners of catering, home economics, food technology, and health care. - ;Intended for anyone who enjoys food, this guide is a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. With entries on food groups as diverse as shellfish (abalone, whelks) and condiments (mignonette, salsa) and clear explanations of technical terms such as hyperalimentation and Zeocarb, the dictionary is the most comprehensive of its kind. The wide spread of entries makes it an ideal reference guide for consumers, cooks, and students and practitioners in the fields of catering, home economics, food technology, food science, nutrition, and health care. -
Download or read book Dictionary of Food Nutrition and Cookery written by Erich Luck and published by French & European Publications. This book was released on 1983 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dictionary of Food Nutrition and Cookery written by Erich Lück and published by . This book was released on 1983 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Food Dictionary written by Denis Bodenham and published by . This book was released on 1993 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The World Book Encyclopedia written by and published by . This book was released on 2002 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: An encyclopedia designed especially to meet the needs of elementary, junior high, and senior high school students.
Download or read book Dictionary of Foods and Culinary Encyclopaedia written by Charles Herman Senn and published by . This book was released on 196? with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encyclopedia of Information Science and Technology written by Mehdi Khosrow-Pour and published by IGI Global Snippet. This book was released on 2009 with total page 4292 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This set of books represents a detailed compendium of authoritative, research-based entries that define the contemporary state of knowledge on technology"--Provided by publisher.
Download or read book Food in World History written by Jeffrey M. Pilcher and published by Taylor & Francis. This book was released on 2017-05-25 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? Were eighteenth-century food riots comparable to contemporary social movements around food? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.
Download or read book Spinglish written by Henry Beard and published by Penguin. This book was released on 2015-06-02 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spinglish—the devious dialect of English used by professional spin doctors—is all around us. And the fact is, until you’ve mastered it, politicians and corporations (not to mention your colleagues and friends) will continue putting things over on you, and generally getting the better of you, every minute of every day—without your even knowing it. However, once you perfect the art of terminological inexactitude, you’ll be the one manipulating and one-upping everyone else! And here’s the beauty part: Henry Beard and Christopher Cerf, authors of the New York Times semi-bestseller The Official Politically Correct Dictionary and Handbook, have compiled this handy yet astonishingly comprehensive lexicon and translation guide—a fictionary, if you will—to help you do just that. If you want to succeed in business (or politics, sports, the arts, or life in general) without really lying, this is the book for you! (Your results may vary.) Spinglish includes these nifty bits of spurious verbiage and over a thousand more: aesthetic procedure – face-lift dairy nutrients – cow manure enhanced interrogation techniques – torture “For your convenience.” – “For our convenience.” hands-on mentoring – sexual relations with a junior employee incomplete success – failure rightsizing – firing people zero-tasking – doing nothing With each and every entry sourced from some of the greatest real-life language benders in the world today, you’re virtually guaranteed to have the perfectly chosen tried-and-untrue term right at the tip of your forked tongue. Wish you could nimbly sidestep a question without batting an eye? Not sure how to apologize while also . . . not apologizing? Spinglish has you covered. Simply consult this convenient, shoot-from-the-lip glossary, and before you know it, you’ll be telling it like it isn’t, it wasn’t, and it couldn’t ever have been.
Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons. This book was released on 2011-03-29 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues
Download or read book The Dictionary of Physical Geography written by David S. G. Thomas and published by John Wiley & Sons. This book was released on 2013-05-28 with total page 918 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third edition of this comprehensive encyclopedic dictionary covers the whole field of physical geography and provides an essential reference for all students and lecturers in this field.
Download or read book Halal Food Production written by Mian N. Riaz and published by CRC Press. This book was released on 2003-10-28 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal
Download or read book Crossroads of Cuisine written by Paul David Buell and published by BRILL. This book was released on 2020-11-04 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
Download or read book Encyclopedia of Infectious Diseases written by Michel Tibayrenc and published by John Wiley & Sons. This book was released on 2007-07-31 with total page 807 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover how the application of novel multidisciplinary, integrative approaches and technologies are dramatically changing our understanding of the pathogenesis of infectious diseases and their treatments. Each article presents the state of the science, with a strong emphasis on new and emerging medical applications. The Encyclopedia of Infectious Diseases is organized into five parts. The first part examines current threats such as AIDS, malaria, SARS, and influenza. The second part addresses the evolution of pathogens and the relationship between human genetic diversity and the spread of infectious diseases. The next two parts highlight the most promising uses of molecular identification, vector control, satellite detection, surveillance, modeling, and high-throughput technologies. The final part explores specialized topics of current concern, including bioterrorism, world market and infectious diseases, and antibiotics for public health. Each article is written by one or more leading experts in the field of infectious diseases. These experts place all the latest findings from various disciplines in context, helping readers understand what is currently known, what the next generation of breakthroughs is likely to be, and where more research is needed. Several features facilitate research and deepen readers' understanding of infectious diseases: Illustrations help readers understand the pathogenesis and diagnosis of infectious diseases Lists of Web resources serve as a gateway to important research centers, government agencies, and other sources of information from around the world Information boxes highlight basic principles and specialized terminology International contributions offer perspectives on how infectious diseases are viewed by different cultures A special chapter discusses the representation of infectious diseases in art With its multidisciplinary approach, this encyclopedia helps point researchers in new promising directions and helps health professionals better understand the nature and treatment of infectious diseases.
