Download or read book Preserving the Hunger written by Isaac Rosenfeld and published by Wayne State University Press. This book was released on 1988 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Isaac Rosenfeld, who died in 1956 at the age of thirty-eight, was a brilliant and original writer whose work has unfortunately become unavailable to anyone but the scholar. A gifted member of a gifted generation, his writings shine with the hard light of a burning and troubled intelligence. Though Rosenfeld was a man quintessentially of his era, grappling with issues and books that may no longer engage us, his writing remains fresh because of his commitment to striking deep and remaining open to experience, with all the risks entailed thereby. In the contemporary climate of academic thought, we are badly in need of teachers like Rosenfeld who read books no differently than they conduct their lives--with the belief that the world of the phrase can do more than make a point or strike a pose, but rather can, through intensity, poise, and grace, give meaning to life.
Download or read book Hunger written by Elise Blackwell and published by Unbridled Books. This book was released on 2008-04-01 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scouring the world’s most remote fields and valleys, a dedicated Soviet scientist has spent his life collecting rare plants for his country’s premiere botanical institute in Leningrad. From Northern Africa to Afghanistan, from South America to Abyssinia, he has sought and saved seeds that could be traced back to the most ancient civilizations. And the adventure has set deep in him. Even at home with the wife he loves, the memories of his travels return him to the beautiful women and strange foods he has known in exotic regions. When German troops surround Leningrad in the fall of 1941, he becomes a captive in the siege. As food supplies dwindle, residents eat the bark of trees, barter all they own for flour, and trade sex for food. In the darkest winter hours of the siege, the institute’s scientists make a pact to leave untouched the precious storehouse of seeds that they believe is the country’s future. But such a promise becomes difficult to keep when hunger is grows undeniable. Based on true events from World War II, Hunger is a private story about a man wrestling with his own morality. This beautiful debut novel ask us what is the meaning of integrity
Download or read book Food Preservation written by Amelia Khatri and published by Publifye AS. This book was released on 2024-10-14 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: ""Food Preservation: A Journey Through Time and Technique"" explores the fascinating world of food preservation, tracing its evolution from ancient methods to modern technologies. This comprehensive book delves into the science behind food spoilage, traditional preservation techniques, and contemporary approaches, highlighting how these practices have shaped human civilization and continue to impact our daily lives. The book argues that food preservation has been a driving force in human development, enabling population growth, urbanization, and global exploration. It covers a wide range of topics, from the basics of microbiology to the cultural significance of various preservation methods. Readers will discover how techniques like drying, smoking, and fermentation have influenced cultural practices and facilitated international trade throughout history. The book also examines modern technologies such as freeze-drying and irradiation, discussing their advantages and potential drawbacks. Structured in three parts, ""Food Preservation"" combines scientific explanations with historical narratives and practical advice. It features case studies from diverse cultures and time periods, as well as interviews with food scientists and artisanal producers. This unique approach makes the book accessible to a broad audience, from home cooks and food enthusiasts to students of culinary arts and food science, offering valuable insights into the past, present, and future of food preservation.
Download or read book Food Packaging and Preservation written by M. Mathlouthi and published by Springer Science & Business Media. This book was released on 2013-12-14 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents to food science and technology. In the preface to the 1986 book it was suggested that food packaging could solve some of the problems of crop preservation in countries where starvation is prevalent. However, such thoughts did not solve any problems. The famine is still spreading in Africa. The unbalanced north-south situation evoked in the 1986 preface has not improved. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this. Some of these ideas are approached in this book, particularly in chapters 9, 10 and 12.
Download or read book Reality Hunger written by David Shields and published by Vintage. This book was released on 2010-02-23 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: A landmark book, “brilliant, thoughtful” (The Atlantic) and “raw and gorgeous” (LA Times), that fast-forwards the discussion of the central artistic issues of our time, from the bestselling author of The Thing About Life Is That One Day You'll Be Dead. Who owns ideas? How clear is the distinction between fiction and nonfiction? Has the velocity of digital culture rendered traditional modes obsolete? Exploring these and related questions, Shields orchestrates a chorus of voices, past and present, to reframe debates about the veracity of memoir and the relevance of the novel. He argues that our culture is obsessed with “reality,” precisely because we experience hardly any, and urgently calls for new forms that embody and convey the fractured nature of contemporary experience.
Download or read book Hunger and Happiness written by L. Shannon Jung and published by Augsburg Books. This book was released on 2009-06-01 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a world where there is so much food, why are so many people hungry? Amidst so much plenty, why aren't people happier? L. Shannon Jung insists that the two questions-one having to do with physical hunger, the other with spiritual want-are related. Hunger and Happiness exposes the atrocities of a global food system whereby the affluent "feed" at the expense of others, but then goes on to explore how complicity in the hunger of others contributes to the "spiritual malnourishment" of those who otherwise are well fed. Chapters address particular aspects of a global food policy that insures cheap food for some at great expense to many others. Jung considers the psychological and theological implications of such policy and after assessing the moral ramifications of cheap food, offers possibilities for alleviating physical hunger in the world and spiritual malaise in our lives.
Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Megh R. Goyal and published by CRC Press. This book was released on 2022-02-28 with total page 1702 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.
Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Preeti Birwal and published by CRC Press. This book was released on 2021-11-25 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.
Download or read book Food Coatings and Preservation Technologies written by Mousumi Sen and published by John Wiley & Sons. This book was released on 2024-10-09 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book compiles recent studies about edible coatings and how they have improved food products, packaging techniques, and product quality to cause fewer health risks. Food Coatings and Preservation Technologies presents the most recent studies about the application of edible coatings to a wide variety of foods. Edible coatings are globally utilized for preventing food product contamination from harmful microorganisms and pathogens. This book highlights the developments made in designing new edible coatings. Herein, particular attention is given to the main components, manufacturing methods, and their application to specific products. The book also discusses the current state-of-the-art alternative to conventional package usage, providing the main features biodegradable packaging should meet for distinct uses for the conservation and improvement of various food products. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables. Each chapter delves into edible-based coating research and critical developments to enhance food preservation standards. The first section focuses on biopolymer-based edible coatings, food packaging, and preservation. It provides a comprehensive understanding of the current state and critical developments in biodegradable polymer packaging systems for food applications. As technology advances, the next section highlights ongoing research focusing on optimizing coating effectiveness and the development of eco-friendly and sustainable materials. This section’s objective is to identify edible materials and combine the most recent information available to provide a comprehensive understanding of formulation methods and approaches to enhancing the properties of the coatings applied to food products. The final section discusses encapsulation techniques and levels of retention to improve shelf-life. Readers will find in this book information concerning: The efficiency and functional properties of edible coating materials; Feasibility studies performed on new process evaluation, safety and toxicity determination, regulatory assessment, and consumer studies regarding the commercial uses of edible coatings; Coating technologies that present a promising avenue to enhance the delivery, stability, and efficacy of medical foods and nutraceuticals; Shelf-life testing that suggests future directions; Novel practical and reliable tools that are applicable in the industrial process. Audience The book is aimed at chemists, food technologists, food scientists, nutritionists, dietitians, pharmaceutical technologists, biochemists, and engineers, as well as postgraduate, PhD students and postdocs working in the area of edible food coatings and prevention technologies.
Download or read book Food Preservation and Safety of Natural Products written by Helen N. Onyeaka and published by Academic Press. This book was released on 2022-06-15 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. - Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration - Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films - Presents the latest evidence-based science on the natural products used as additives in food
Download or read book The Preservation of Food written by Ambrose Abel and published by . This book was released on 1857 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book On Time Being and Hunger written by Juan-Manuel Garrido and published by Fordham Univ Press. This book was released on 2012 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt: The traditional way of understanding life, as a self-appropriating and self-organizing process of not ceasing to exist, of taking care of one's own hunger, is challenged by today's unprecedented proliferation of discourses and techniques concerning the living being. This challenge entails questioning the fundamental concepts of metaphysical thinking--namely, time, finality, and, above all, being. Garrido argues that today we are in a position to repeat Nietzsche's assertion that there is no other representation of "being" than that of "living." But in order to carry out this deconstruction of ontology, we need to find new ways of asking: What is life? In this study, Garrido establishes the basic elements of the question concerning life through readings of Aristotle, Nietzsche, Heidegger, and Derrida; through the discussion of scientific breakthroughs in thermodynamics and evolutionary and developmental biology; and through the reexamination of the notion of hunger in both its metaphysical and its political implications.
Download or read book Food Safety and Preservation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-18 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. - Covers all aspects of food contamination, from food degradation, to food-borne diseases - Examines validated, biological control approaches to reduce microbial and chemical contamination - Includes detailed discussions of risk and safety assessments in food preservation
Download or read book Food Preservation in Developing Countries Challenges and Solutions written by Mohammad U. H. Joardder and published by Springer. This book was released on 2019-04-23 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.
Download or read book Food Identity Preservation and Traceability written by Gregory S. Bennet and published by CRC Press. This book was released on 2009-10-19 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Practical Roadmap to IPT IntegrationFrom baby formula and peanut butter, to E. coli-tainted peppers and salmonella-tainted pistachios, no food product or means of its production is immune to risks. And while these risks may never be fully eliminated, identity preservation and traceability (IPT) systems make it easier to determine the source and e
Download or read book Handbook of Research on Social Cultural and Educational Considerations of Indigenous Knowledge in Developing Countries written by Ngulube, Patrick and published by IGI Global. This book was released on 2016-09-29 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Knowledge systems are an essential aspect to the preservation of a community’s culture. In developing countries, this community-based knowledge has significant influence on such things as decision making and problem solving. The Handbook of Research on Social, Cultural, and Educational Considerations of Indigenous Knowledge in Developing Countries is an authoritative reference source for the latest scholarly research on the importance of knowledge and value systems at the community level and ways indigenous people utilize this information. Highlighting impacts on culture and education in developing nations, this book is ideally designed for researchers, academicians, policy makers, students, and professionals interested in contemporary debates on indigenous knowledge systems.
Download or read book Handbook of Food Preservation written by Mohammad Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1589 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
