Download or read book Seed Soil Sun written by Cris Peterson and published by Boyds Mills Press. This book was released on 2014-09-29 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seed, Soil, Sun. With these simple ingredients, nature creates our food. Once again, noted author Cris Peterson brings both wonder and clarity to the subject of agriculture, celebrating the cycle of growth, harvest, and renewal. Using the corn plant as an example, she takes the reader through the story of germination and growth of a tiny corn seed into a giant plant reaching high into the air, with roots extending over six feet into the ground. This American Farm Bureau Foundation's Agriculture Book of the Year also discusses the make-up of soil and the amazing creatures who live there—from microscopic one-celled bacteria to moles, amoebas, and earthworms. David Lundquist's stunning photographs bring an immediacy and vibrancy to the seemingly miraculous process.
Download or read book Eating the Sun written by Ella Frances Sanders and published by Penguin. This book was released on 2019-04-16 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2019 Whirling Prize “Strong on science but just this side of poetry.” —Nature A beautifully illustrated exploration of the principles, laws, and wonders that rule our universe, our world, and our daily lives, from the New York Times bestselling creator of Lost in Translation Have you ever found yourself wondering what we might have in common with stars, or why the Moon never leaves us? Thinking about the precise dancing of planets, the passing of time, or the nature of natural things? Our world is full of unshakable mystery, and although we live in a civilization more complicated than ever, there is simplicity and reassurance to be found in knowing how and why. From the New York Times bestselling creator of Lost in Translation, Eating the Sun is a delicately existential, beautifully illustrated, and welcoming exploration of the universe—one that examines and marvels at the astonishing principles, laws, and phenomena that we exist alongside, that we sit within. “[A] lyrical and luminous celebration of science and our consanguinity with the universe. . . . Playful and poignant.” —Brain Pickings
Download or read book SuperLife written by Darin Olien and published by Harper Collins. This book was released on 2015-02-10 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this groundbreaking health and lifestyle guide, Darin Olien—superfoods expert, nutritionist, creator of Shakeology, and co-host of the Netflix docuseries Down to Earth with Zac Efron—provides the key to understanding and utilizing five life forces, the sole factors that determine whether or not we will be healthy, fit, and free of illness. In Superlife, Darin Olien provides us with an entirely new way of thinking about health and wellbeing by identifying what he calls the life forces: Quality Nutrition, Hydration, Detoxification, Oxygenation, and Alkalization. Olien demonstrates in great detail how to maintain these processes, thereby allowing our bodies to do the rest. He tells us how we can maintain healthy weight, prevent even the most serious of diseases, and feel great. He explains that all of this is possible without any of the restrictive or gimmicky diet plans that never work in the long term. Olien has traveled the world, exploring the health properties of foods that have sustained indigenous cultures for centuries. Putting his research into practice, he has created a unique and proven formula for maximizing our bodies’ potential. He also includes a “How-to-eat” user’s guide with a shopping list, advice on “what to throw away,” a guide to creating a healthy, balanced diet plan, and advice on how to use supplements effectively. Written in Olien’s engaging conversational style, Superlife is a one-of-a-kind comprehensive look at dieting and nutrition, a timeless and essential guide to maintaining the human body and maximizing its potential.
Download or read book The Sun Human Food written by T.H. Yellowdawn and published by Author House. This book was released on 2011-07-08 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work was the result of research and practice of the author over thirty years. Many advices of doctors and nutritionists about food combinations and diets were applied and tested, but all of that were not satisfied. At last, he recognized that the nature created human body of a self-healing system that needed to be fed with proper food, and let it alone then it could convert food into energy to manipulate hundred functions every day by itself. The symptoms were the voice of human body to tell that the wrong food and times were used. After food combination was corrected, all symptoms were vanished within a few days. The wrong combination with acid and alkaline food created the toxic digestion leading to the symptom of malnutrition, and metabolic toxin came eroding on all organs and connective tissues. This work is a suggestion about living and working with the heating cycle of day and proper food combination that can maintain the body with good health.
Download or read book Cuisine of the American Southwest written by Anne Lindsay Greer and published by Taylor Trade Publishing. This book was released on 1995 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Collier s written by and published by . This book was released on 1917 with total page 1068 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Sun Gives Us Food written by Bruce Larkin and published by . This book was released on 2010 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt: All of our food starts with heat and light from the sun.
Download or read book Modified Atmosphere Packaging of Foods written by Dong Sun Lee and published by John Wiley & Sons. This book was released on 2021-02-16 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply. With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP – from its scientific background to its practical application Information on how specific MAP products may be developed according to their particular engineering principles Coverage of the related active and intelligent packaging techniques Discussion of relevant food safety issues and regulations Containing vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.
Download or read book Regulating Safety of Traditional and Ethnic Foods written by V. Prakash and published by Academic Press. This book was released on 2015-11-25 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards
Download or read book What to Eat When written by Michael Crupain and published by What to Eat When. This book was released on 2019 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This guide reveals how to use food to enhance our personal and professional lives--and increase longevity to boot"--
Download or read book Plenty written by Alisa Smith and published by Clarkson Potter. This book was released on 2008-04-22 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: The remarkable, amusing and inspiring adventures of a Canadian couple who make a year-long attempt to eat foods grown and produced within a 100-mile radius of their apartment. When Alisa Smith and James MacKinnon learned that the average ingredient in a North American meal travels 1,500 miles from farm to plate, they decided to launch a simple experiment to reconnect with the people and places that produced what they ate. For one year, they would only consume food that came from within a 100-mile radius of their Vancouver apartment. The 100-Mile Diet was born. The couple’s discoveries sometimes shook their resolve. It would be a year without sugar, Cheerios, olive oil, rice, Pizza Pops, beer, and much, much more. Yet local eating has turned out to be a life lesson in pleasures that are always close at hand. They met the revolutionary farmers and modern-day hunter-gatherers who are changing the way we think about food. They got personal with issues ranging from global economics to biodiversity. They called on the wisdom of grandmothers, and immersed themselves in the seasons. They discovered a host of new flavours, from gooseberry wine to sunchokes to turnip sandwiches, foods that they never would have guessed were on their doorstep. The 100-Mile Diet struck a deeper chord than anyone could have predicted, attracting media and grassroots interest that spanned the globe. The 100-Mile Diet: A Year of Local Eating tells the full story, from the insights to the kitchen disasters, as the authors transform from megamart shoppers to self-sufficient urban pioneers. The 100-Mile Diet is a pathway home for anybody, anywhere. Call me naive, but I never knew that flour would be struck from our 100-Mile Diet. Wheat products are just so ubiquitous, “the staff of life,” that I had hazily imagined the stuff must be grown everywhere. But of course: I had never seen a field of wheat anywhere close to Vancouver, and my mental images of late-afternoon light falling on golden fields of grain were all from my childhood on the Canadian prairies. What I was able to find was Anita’s Organic Grain & Flour Mill, about 60 miles up the Fraser River valley. I called, and learned that Anita’s nearest grain suppliers were at least 800 miles away by road. She sounded sorry for me. Would it be a year until I tasted a pie? —From The 100-Mile Diet
Download or read book Advances in Deep Fat Frying of Foods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-12-17 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
Download or read book The Sprouted Kitchen written by Sara Forte and published by Ten Speed Press. This book was released on 2012-08-28 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Download or read book Ullmann s Food and Feed 3 Volume Set written by Wiley-VCH and published by John Wiley & Sons. This book was released on 2017-06-19 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
Download or read book Food Comes from the Sun written by Bruce Larkin and published by . This book was released on 2008 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains plants and animals receive energy from the sun.
Download or read book Computer Vision Technology for Food Quality Evaluation written by Da-Wen Sun and published by Elsevier. This book was released on 2011-04-28 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use· Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.
Download or read book Flavors of the Sun written by Christine Sahadi Whelan and published by Chronicle Books. This book was released on 2021-09-05 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire. 120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry. OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails. EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries. FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro. Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes
