Download or read book The Art of Beef Cutting written by Kari Underly and published by John Wiley & Sons. This book was released on 2011-08-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.
Download or read book Canadian Professional Meat Cutting written by Cpmca and published by . This book was released on 2018-05-30 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Canadian Professional Meat Cutters Association (CPMCA) of Canada developed a training reference manual back in the 1990s for both industry and educational institutions offering entry level and apprenticeship meat related training programs. The demand for reference material has remained strong and has now progressed into this hardcover textbook. Inside you will find an accumulation of many years of practice transformed into print by two of our former professional educators with over 100 years accumulated experience in the Meat Industry. Topic range includes history, professionalism, equipment, meat science, bovine species, pork, lamb, poultry, seafood, sausage making, marketing & merchandising and harvesting. Supporting and supplementing the text is a collection of over 1300 colour images and graphics.
Download or read book American Meat Trade and Retail Butchers Journal written by and published by . This book was released on 1917 with total page 746 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cutting and Connecting written by Knut Christian Myhre and published by Berghahn Books. This book was released on 2016-03-01 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Questions regarding the origins, mobility, and effects of analytical concepts continue to emerge as anthropology endeavors to describe similarities and differences in social life around the world. Cutting and Connecting rethinks this comparative enterprise by calling in a conceptual debt that theoretical innovations from Melanesian anthropology owe to network analysis originally developed in African contexts. On this basis, the contributors adopt and employ concepts from recent studies of Melanesia to analyze contemporary life on the African continent and to explore how this exchange influences the borrowed anthropological perspectives. By focusing on ways in which networks are cut and connections are made, these empirical investigations show how particular relationships are created in today’s Africa. In addition, the volume aims for an approach that recasts relationships between theory and place and concepts and ethnography, in a manner that destabilizes the distinction between fieldwork and writing.
Download or read book Images of Idiocy written by Martin Halliwell and published by Routledge. This book was released on 2017-03-02 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book traces the concept of idiocy as it has developed in fiction and film in the nineteenth and twentieth centuries. It focuses particularly on visual images of idiocy and argues that writers as diverse as Gustave Flaubert, Fyodor Dostoevsky, Joseph Conrad, John Steinbeck, Flannery O'Connor and Rohinton Mistry, and filmmakers such as Jean Renoir, Akira Kurosawa, Alfred Hitchcock, Werner Herzog and John Huston have all been attracted to idiot figures as a way of thinking through issues of language acquisition, intelligence, creativity, disability, religion and social identity. Martin Halliwell provides a lively and detailed discussion of the most significant literary and cinematic uses of idiocy, arguing that scientific conceptions of the term as a classifiable medical condition are much too narrow. With the explosion of interest in idiocy among American and European filmmakers in the 1990s and the growing interest in its often overlooked history, this book offers a timely reassessment of idiocy and its distinctive place at the intersection of science and culture.
Download or read book Quality and Grading of Carcasses of Meat Animals written by S. Morgan Jones and published by CRC Press. This book was released on 2020-07-24 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Three main factors affect the quality and composition of meat in farm animals. Production conditions determine the composition of the meat, while marketing and postmortem periods have a major bearing on the visual appearance and ultimate eating experience for the consumer. It is often difficult to compare research results from different countries since meat quality is assessed by a wide variety of procedures. Quality and Grading of Carcasses of Meat Animals reviews the development of commercial grading or classification schemes on a world-wide basis, and it provides a broad outline of the most common subjective and objective procedures for the assessment of meat quality. The book provides reviews on: Ante- and post-mortem effects on meat quality Reducing fatness in meat animals Prediction of carcass composition and meat quality World carcass and grading systems Electronic identification of animals
Download or read book Words and Images on the Screen written by Ágnes Pethő and published by Cambridge Scholars Publishing. This book was released on 2009-03-26 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: The screen has never been merely a canvas for the images to be displayed but also – to quote Jean-Luc Godard – “a blank page”, a surface for inscriptions and a “stage” for all kinds of linguistic occurrences be their audible or visual. Word did not come into the world of cinema at the time of the talkies but has been a primordial medial “companion” that has shaped the cinematic experience from its very beginnings. This volume offers a collection of essays that question the role of words and images in the context of moving pictures covering a wide area of their interconnectedness. How can we analyse literary adaptations? What is the role of adaptations in the evolution of specific national cinemas? In what way are written texts used in films? Is the model of the word and image relations used in silent films still applicable today? What major paradigms can be discerned within the multiplicity of ways Jean-Luc Godard’s cinema plays with words and images? Are these models of modernist or postmodern cinema reflected in films of other directors like R. W. Fassbinder? How do avant-garde works deal with the word and image debate? What are the connections of animation or computer games with verbal text and narrative? What is the phenomenon of jet-setting and how does it connect to the ideological implications of the relations between the culture of books and films? What happens when Hamlet is completely rewritten reflecting the ideology of late capitalism? What happens from the point of view of literariness or rejection of literariness when films are made vehicles of national propaganda? How do words get mediated through images? These are some of the questions addressed in the present volume by in-depth case studies of cinematic intermediality or more general surveys regarding cinema’s long lasting liaisons with language or literature.
Download or read book In This House of Images written by Jon Remmerde and published by iUniverse. This book was released on 2000-12-20 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: A novel about cannibalism, art, business, love, and morality in the contemporary consumer culture.
Download or read book Studio Potter written by and published by . This book was released on 1980 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Images of the Recent Past written by Charles E. Orser and published by Rowman Altamira. This book was released on 1996-08-15 with total page 477 pages. Available in PDF, EPUB and Kindle. Book excerpt: Historical archaeology has been without a definitive, up-to-date collection that reflects the breadth of the field_until now. Orser's book brings together classic and contemporary articles that demonstrate the development of the field over the last twenty years, both in North America and throughout the world. Orser's selections represent a wide variety of locales and perspectives and include works by many of the leading figures in the field. Engaging articles make it accessible to any interested reader, and superb for historical archaeology classes.
Download or read book Expert Systems and Robotics written by Timothy Jordanides and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 745 pages. Available in PDF, EPUB and Kindle. Book excerpt: The areas of intelligent machines or robotic systems is of enormous technological and economic interest as competition in productivity intensifies. This volume gives the proceedings of the 1990 Advanced Study Institute on Expert Systems and Robotics. It presents research work already accomplished in the analytical theory of intelligent machines, work in progress and of current interest and some specific examples for further research. The papers in the volume range from the most theoretical to some descriptions of very practical working robots. The papers are organized into sections on vision and image analysis, robotic sensory systems, software/hardware and system simulation, robot control, applications, and reports of group meetings.
Download or read book The Cook s Illustrated Meat Book written by Cook's Illustrated and published by America's Test Kitchen. This book was released on 2014-10-01 with total page 2487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
Download or read book Deathtripping written by Jack Sargeant and published by Catapult. This book was released on 2007-12-01 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exhaustive study focuses on the New York filmmakers that coalesced around the radical manifesto espoused by downtown filmmaker Nick Zedd: “none shall emerge unscathed.” Placing their work within the wider alternative film and downtown post-punk scenes, Deathtripping offers detailed analyses of the movement’s films alongside interviews with the filmmakers and their collaborators, including Richard Kern, Nick Zedd, Tommy Turner, Beth B, Joe Coleman, and Lydia Lunch. Also discussed are seminal influences such as the Kuchar brothers, Jack Smith, and Andy Warhol as well as the history of underground and trash cinema.
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 Jack Ubaldi s Meat Book written by Jack Ubaldi and published by Simon & Schuster Books For Young Readers. This book was released on 1987 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Bringing the flavor of a Northern Italian heritage to both simple and unusual meat preparations, this book is geared to help the reader in cutting techniques, what to seek and avoid, and acquiring simple butchering skills to save money. Beef, poultry, pork, lamb, veal, variety meats, patés and game are discussed separately in terms of butchering/cutting techniques, buying/storage, and cooking hints. Familiar and exotic recipes accompany each section. Included are general tips on cooking, cutting, knife blades, and meat tying methods. The various cutting techniques presented are illustrated.
Download or read book Minnie of the Golden West A Winter of Surprises w o images written by Huguette Thiboutot and published by Lulu.com. This book was released on 2017-11-20 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enthralling, sexy, musical and artistic, Minnie is a character sure to find a place in the annals of literary heroines. In this captivating novel by Huguette Thiboutot, we follow the adventures of a divorced grandmother as she bridges the gap between Innocence and Experience, with an open heart and a mind full of hope. As she seeks out the best in the characters she meets along the road two latter day love - and they certainly are characters! - she finds the best in herself, and the strength to face life's challenges head-on. Minnie doesn't run from adversity, rather she runs toward it with the conquering heart of a lioness. How it all plays out is revealed in a series of mystical revelations in the office of a gifted psychic, a talented seer who is able to conjure giants of creativity from Mozart to Da Vinci culminating with an invitation to dance with Gauguin in an amazing dialog. Yet the question remains: Will Minnie's tender heart be broken or will love conquer all?
Download or read book Good Fish written by Becky Selengut and published by Sasquatch Books. This book was released on 2018-03-13 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to shop for—and cook—Pacific coast seafood that’s good for your health and the planet, with 100 recipes, plus cooking techniques and practical tips for buying. Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring. From shellfish to finfish to “littlefish” (think sardines), find recipes for 20 varieties of “good fish” (plus even more recipes for salmon!). There are also cooking techniques (such as how to sear a scallop perfectly), tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe. Included are recipes for: Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar. Good Fish is a bible for Pacific coast sustainable seafood.
