Meals In Science And Practice

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Meals in Science and Practice

H L Meiselman
Meals in Science and Practice Book PDF

Author : H L Meiselman
Publisher : Elsevier
Page : 704 pages
File Size : 40,8 Mb
Release : 2009-03-26
Category : Technology & Engineering
ISBN : 9781845695712

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Meals in Science and Practice by H L Meiselman Pdf

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures

The Practice of the Meal

Benedetta Cappellini,David Marshall,Elizabeth Parsons
The Practice of the Meal Book PDF

Author : Benedetta Cappellini,David Marshall,Elizabeth Parsons
Publisher : Routledge
Page : 252 pages
File Size : 51,6 Mb
Release : 2016-03-31
Category : Business & Economics
ISBN : 9781317595656

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The Practice of the Meal by Benedetta Cappellini,David Marshall,Elizabeth Parsons Pdf

Reflecting a growing interest in consumption practices, and particularly relating to food, this cross disciplinary volume brings together diverse perspectives on our (often taken for granted) domestic mealtimes. By unpacking the meal as a set of practices - acquisition, appropriation, appreciation and disposal - it shows the role of the market in such processes by looking at how consumers make sense of marketplace discourses, whether this is how brand discourses influence shopping habits, or how consumers interact with the various spaces of the market. Revealing food consumption through both material and symbolic aspects, and the role that marketplace institutions, discourses and places play in shaping, perpetuating or transforming them, this holistic approach reveals how consumer practices of ‘the meal’, and the attendant meaning-making processes which surround them, are shaped. This wide-ranging collection will be of great interest to a wide range of scholars interested in marketing, consumer behaviour and food studies, as well as the sociology of both families and food.

Culinary Nutrition

Jacqueline B. Marcus
Culinary Nutrition Book PDF

Author : Jacqueline B. Marcus
Publisher : Academic Press
Page : 660 pages
File Size : 54,7 Mb
Release : 2013-04-15
Category : Technology & Engineering
ISBN : 9780123918833

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Culinary Nutrition by Jacqueline B. Marcus Pdf

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Food Science and Nutrition: Breakthroughs in Research and Practice

Management Association, Information Resources
Food Science and Nutrition Breakthroughs in Research and Practice Book PDF

Author : Management Association, Information Resources
Publisher : IGI Global
Page : 501 pages
File Size : 47,8 Mb
Release : 2018-02-02
Category : Medical
ISBN : 9781522552086

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Food Science and Nutrition: Breakthroughs in Research and Practice by Management Association, Information Resources Pdf

Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.

The Curious Cook

Harold McGee
The Curious Cook Book PDF

Author : Harold McGee
Publisher : Unknown
Page : 339 pages
File Size : 49,7 Mb
Release : 1990
Category : Cooking
ISBN : 0865474524

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The Curious Cook by Harold McGee Pdf

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

The Perfect Meal

Charles Spence,Betina Piqueras-Fiszman
The Perfect Meal Book PDF

Author : Charles Spence,Betina Piqueras-Fiszman
Publisher : John Wiley & Sons
Page : 453 pages
File Size : 55,6 Mb
Release : 2014-09-22
Category : Technology & Engineering
ISBN : 9781118490822

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The Perfect Meal by Charles Spence,Betina Piqueras-Fiszman Pdf

The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.

Eat to Beat Disease

William W Li
Eat to Beat Disease Book PDF

Author : William W Li
Publisher : Balance
Page : 371 pages
File Size : 45,9 Mb
Release : 2019-03-19
Category : Health & Fitness
ISBN : 9781538714638

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Eat to Beat Disease by William W Li Pdf

Eat your way to better health with this New York Times bestseller on food's ability to help the body heal itself from cancer, dementia, and dozens of other avoidable diseases. Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and dosages for using food to transform your resilience and health in Eat to Beat Disease. We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist, Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starve cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. Eat to Beat Disease isn't about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the body's defense systems, including: Plums Cinnamon Jasmine tea Red wine and beer Black Beans San Marzano tomatoes Olive oil Pacific oysters Cheeses like Jarlsberg, Camembert and cheddar Sourdough bread The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate your body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight cancer, diabetes, cardiovascular, neurodegenerative autoimmune diseases, and other debilitating conditions. Both informative and practical, Eat to Beat Disease explains the science of healing and prevention, the strategies for using food to actively transform health, and points the science of wellbeing and disease prevention in an exhilarating new direction.

Global Perspectives on Childhood Obesity

Debasis Bagchi
Global Perspectives on Childhood Obesity Book PDF

Author : Debasis Bagchi
Publisher : Academic Press
Page : 536 pages
File Size : 42,7 Mb
Release : 2010-10-12
Category : Medical
ISBN : 008096172X

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Global Perspectives on Childhood Obesity by Debasis Bagchi Pdf

Understanding the complex factors contributing to the growing childhood obesity epidemic is vital not only for the improved health of the world's future generations, but for the healthcare system. The impact of childhood obesity reaches beyond the individual family and into the public arenas of social systems and government policy and programs. Global Perspectives on Childhood Obesity explores these with an approach that considers the current state of childhood obesity around the world as well as future projections, the most highly cited factors contributing to childhood obesity, what it means for the future both for children and society, and suggestions for steps to address and potentially prevent childhood obesity. This book will cover the multi-faceted factors contributing to the rapidly growing childhood obesity epidemic The underlying causes and current status of rapidly growing obesity epidemic in children in the global scenario will be discussed The strategies for childhood obesity prevention and treatment such as physical activity and exercise, personalized nutrition plans and school and community involvement will be presented

Feeding Children Inside and Outside the Home

Vicki Harman,Benedetta Cappellini,Charlotte Faircloth
Feeding Children Inside and Outside the Home Book PDF

Author : Vicki Harman,Benedetta Cappellini,Charlotte Faircloth
Publisher : Routledge
Page : 216 pages
File Size : 44,5 Mb
Release : 2018-10-26
Category : Social Science
ISBN : 9781351800761

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Feeding Children Inside and Outside the Home by Vicki Harman,Benedetta Cappellini,Charlotte Faircloth Pdf

This cross-disciplinary volume brings together diverse perspectives on children’s food occasions inside and outside of the home across different geographical locations. By unpacking mundane food occasions - from school dinners to domestic meals and from breakfast to snacks - Feeding Children Inside and Outside the Home shows the role of food in the everyday lives of children and adults around them. Investigating food occasions at home, schools and in nurseries during weekdays and holidays, this book reveals how children, mothers, fathers, teachers and other adults involved in feeding children, understand, make sense of and navigate ideological discourses of parenting, health imperatives and policy interventions. Revealing the material and symbolic complexity of feeding children, and the role that parenting and healthy discourses play in shaping, perpetuating and transforming both feeding and eating, this volume shows how micro and macro aspects are at play in mundane and everyday practices of family life and education. This volume will be of great interested to a wide range of students and researchers interested in the sociology of family life, education, food studies and everyday consumption.

The Social Archaeology of Food

Christine A. Hastorf
The Social Archaeology of Food Book PDF

Author : Christine A. Hastorf
Publisher : Cambridge University Press
Page : 419 pages
File Size : 43,8 Mb
Release : 2017
Category : COOKING
ISBN : 9781107153363

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The Social Archaeology of Food by Christine A. Hastorf Pdf

Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society

Anxious Eaters

Janet Chrzan,Kima Cargill
Anxious Eaters Book PDF

Author : Janet Chrzan,Kima Cargill
Publisher : Columbia University Press
Page : 498 pages
File Size : 46,6 Mb
Release : 2022-08-30
Category : Social Science
ISBN : 9780231549806

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Anxious Eaters by Janet Chrzan,Kima Cargill Pdf

What makes fad diets so appealing to so many people? How did there get to be so many different ones, often with eerily similar prescriptions? Why do people cycle on and off diets, perpetually searching for that one simple trick that will solve everything? And how did these fads become so central to conversations about food and nutrition? Anxious Eaters shows that fad diets are popular because they fulfill crucial social and psychological needs—which is also why they tend to fail. Janet Chrzan and Kima Cargill bring together anthropology, psychology, and nutrition to explore what these programs promise yet rarely fulfill for dieters. They demonstrate how fad diets help people cope with widespread anxieties and offer tantalizing glimpses of attainable self-transformation. Chrzan and Cargill emphasize the social contexts of diets, arguing that beliefs about nutrition are deeply rooted in pervasive cultural narratives. Although people choose to adopt new eating habits for individual reasons, broader forces shape why fad diets seem to make sense. Considering dietary beliefs and practices in terms of culture, nutrition, and individual psychological needs, Anxious Eaters refrains from moralizing or promoting a “right” way to eat. Instead, it offers new ways of understanding the popularity of a wide range of eating trends, including the Atkins Diet and other low- or no-carb diets; beliefs that ingredients like wheat products and sugars are toxic, allergenic, or addictive; food avoidance and “Clean Eating” practices; and paleo or primal diets. Anxious Eaters sheds new light on why people adopt such diets and why these diets remain so attractive even though they often fail.

Food Will Win the War

Ian Mosby
Food Will Win the War Book PDF

Author : Ian Mosby
Publisher : UBC Press
Page : 285 pages
File Size : 48,5 Mb
Release : 2014-05-21
Category : Social Science
ISBN : 9780774827645

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Food Will Win the War by Ian Mosby Pdf

During WWII, as Canada struggled to provide its allies with food, nutritionists warned that malnutrition could derail the war effort. Posters admonished women and children to “Eat Right, Feel Right” because “Canada Needs You Strong” while cookbooks helped housewives become “housoldiers” through food rationing, menu substitutions, and household production. Food Will Win the War explores the symbolic and material transformations that food and eating underwent during the war and the profound social, political, and cultural changes that took place in the 1940s. Through official food guides and policies, the state took unprecedented steps into the kitchens of the nation, transforming the way women cooked, what their families ate, and how people thought about food. Canadians, in turn, rallied around food and nutrition to articulate new visions of citizenship for their postwar future.

Feed and Feeding Practices in Aquaculture

D Allen Davis
Feed and Feeding Practices in Aquaculture Book PDF

Author : D Allen Davis
Publisher : Woodhead Publishing
Page : 432 pages
File Size : 48,6 Mb
Release : 2015-05-12
Category : Technology & Engineering
ISBN : 9780081005071

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Feed and Feeding Practices in Aquaculture by D Allen Davis Pdf

Feed and fertilizer are significant costs in aquaculture operations and play an important role in the successful production of fish and other seafood for human consumption. This book reviews the key properties of feeds, advances in feed formulation and ingredient choices and the practicalities of feeding systems and strategies. Feed and Feeding Practices in Aquaculture provides an authoritative and comprehensive coverage of the topic and is an essential guide for nutritionists, farm owners and technicians in aquaculture, as well as those working in R&D in the feed production industry and academics/postgraduate students with an interest in the area. Reviews the key properties of aquafeed, advances in feed formulation and manufacturing techniques, and the practicalities of feeding systems and strategies Provides an overview of feed and fertilizer in aquaculture Covers feeding strategies and related issues in different areas of aquaculture

Context

Herbert L. Meiselman
Context Book PDF

Author : Herbert L. Meiselman
Publisher : Woodhead Publishing
Page : 705 pages
File Size : 43,6 Mb
Release : 2019-04-20
Category : Computers
ISBN : 9780128144961

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Context by Herbert L. Meiselman Pdf

Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities. Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development. Explores information on how context works and how to assess its influence on product decisions Discusses the basics of context, food and drink in context, and testing other products in context, including personal care products and home and workspace design Identifies variables that contribute to the contextual experience

On Food and Cooking

Harold McGee
On Food and Cooking Book PDF

Author : Harold McGee
Publisher : Simon and Schuster
Page : 898 pages
File Size : 45,9 Mb
Release : 2007-03-20
Category : Cooking
ISBN : 9781416556374

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On Food and Cooking by Harold McGee Pdf

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.