Author : Anonim
Publisher : Unknown
Page : 618 pages
File Size : 44,9 Mb
Release : 1989
Category : Cooking
ISBN : CORNELL:31924054941673
The Journal of Gastronomy
Anonim
The Journal Of Gastronomy
The Journal Of Gastronomy Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of The Journal Of Gastronomy book. This book definitely worth reading, it is an incredibly well-written.
Seventy-Five Receipts for Pastry, Cakes and Sweetmeats
Eliza Leslie
Author : Eliza Leslie
Publisher : BoD – Books on Demand
Page : 126 pages
File Size : 50,6 Mb
Release : 2023-09-17
Category : Fiction
ISBN : 9783387056174
Seventy-Five Receipts for Pastry, Cakes and Sweetmeats by Eliza Leslie Pdf
Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
Gastronomy Tourism
World Tourism Organization (Unwto)
Author : World Tourism Organization (Unwto)
Publisher : Unknown
Page : 96 pages
File Size : 41,9 Mb
Release : 2019-05-06
Category : Business & Economics
ISBN : 9284420903
Gastronomy Tourism by World Tourism Organization (Unwto) Pdf
This report looks at the concept of gastronomy tourism in Japan and shows that activities of gastronomy tourism are being undertaken across the nation. It features 18 case studies, from local Sake breweries to hotel trains, showing how Japan has achieved turning gastronomy tourism into a tool for development, inclusion and regional integration.
Tourism and Gastronomy
Anne-Mette Hjalager,Greg Richards
Author : Anne-Mette Hjalager,Greg Richards
Publisher : Routledge
Page : 253 pages
File Size : 45,7 Mb
Release : 2003-08-27
Category : Business & Economics
ISBN : 9781134480593
Tourism and Gastronomy by Anne-Mette Hjalager,Greg Richards Pdf
This book draws together a group of international experts in order to develop a better understanding of the role, development and future of gastronomy and culinary heritage in tourism.
Civic Agriculture
Thomas A. Lyson
Author : Thomas A. Lyson
Publisher : UPNE
Page : 162 pages
File Size : 51,5 Mb
Release : 2012-05-22
Category : Business & Economics
ISBN : 9781611683035
Civic Agriculture by Thomas A. Lyson Pdf
A engaging analysis of food production in the United States emphasizing that sustainable agricultural development is important to community health.
Elementary Food Science
Ernest R. Vieira
Author : Ernest R. Vieira
Publisher : Springer Science & Business Media
Page : 435 pages
File Size : 44,9 Mb
Release : 2013-04-17
Category : Science
ISBN : 9781475751123
Elementary Food Science by Ernest R. Vieira Pdf
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Insects as Food and Feed
Arnold van Huis,Jeffery K. Tomberlin
Author : Arnold van Huis,Jeffery K. Tomberlin
Publisher : Brill Wageningen Academic
Page : 0 pages
File Size : 53,8 Mb
Release : 2017
Category : Animal feeding
ISBN : 9086868495
Insects as Food and Feed by Arnold van Huis,Jeffery K. Tomberlin Pdf
Also available as E-book see insects-as-food-feed-from-production-to-consumption For more information about the e-book, please contact Sales. Insects have a high potential of becoming a new sector in the food and feed industry, mainly because of the many environmental benefits when compared to meat production. This will be outlined in the book, as well as the whole process from rearing to marketing. Detailed photograph are shown at the start of each section and chapter."
Water in Foods
Fito,Mulet,McKenna
Author : Fito,Mulet,McKenna
Publisher : Elsevier
Page : 552 pages
File Size : 49,8 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483292663
Water in Foods by Fito,Mulet,McKenna Pdf
Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-V), held in Peniscola, Valencia, Spain, on November 8-14,1992. Organized into 31 chapters, each chapter representing the papers presented in the meeting, this book begins with a review of the theoretical aspects of hydration. Some chapters follow discussing the basic physical chemistry and links between hydration and solute interactions; computer modeling studies of the interaction of water with carbohydrates; and theories of liquid-glass transition. This book also describes the NMR imaging in the study of diffusion of water in foods, mechanical properties of frozen model solutions, and the role of water in biomembrane structures. Other chapters relate water to the methods of food preservation.
Food Democracy
Oliver Vodeb
Author : Oliver Vodeb
Publisher : Intellect Books
Page : 554 pages
File Size : 46,7 Mb
Release : 2017-08-01
Category : Art
ISBN : 9781783207978
Food Democracy by Oliver Vodeb Pdf
In a world where privatisation and capitalism dominate the global economy, the essays in this book ask how to make socially responsive communication, design and art that counters the role of the food industry as a machine of consumption. Food Democracy brings together contributions from leading international scholars and activists, critical case studies of emancipatory food practices and reflections on possible models for responsive communication design and art. A section of visual communication works, creative writings and accounts of participatory art for social and environmental change – curated by the Memefest Festival of Socially Responsive Communication and Art on the theme of "Food Democracy" – are also included here. The beautifully designed book also includes a unique and delicious compilation of socially engaged recipes by the academic, artist and activist community. Aiming not just to advance scholarship, but to push ahead real change in the world, Food Democracy is essential reading for scholars and citizens alike.
Food Analysis Laboratory Manual
S. Suzanne Nielsen
Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 150 pages
File Size : 48,5 Mb
Release : 2010-03-20
Category : Technology & Engineering
ISBN : 9781441914637
Food Analysis Laboratory Manual by S. Suzanne Nielsen Pdf
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Food Routes
Robyn Metcalfe
Author : Robyn Metcalfe
Publisher : MIT Press
Page : 207 pages
File Size : 43,5 Mb
Release : 2020-12-08
Category : Social Science
ISBN : 9780262539524
Food Routes by Robyn Metcalfe Pdf
Finding opportunities for innovation on the path between farmer and table. Even if we think we know a lot about good and healthy food—even if we buy organic, believe in slow food, and read Eater—we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won't be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe—a cautious technology optimist—technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world. Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food?
Food
Jean-Louis Flandrin,Massimo Montanari
Author : Jean-Louis Flandrin,Massimo Montanari
Publisher : Columbia University Press
Page : 642 pages
File Size : 55,5 Mb
Release : 2013-05-21
Category : Cooking
ISBN : 9780231111553
Food by Jean-Louis Flandrin,Massimo Montanari Pdf
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
The Curious Cook
Harold McGee
Author : Harold McGee
Publisher : Unknown
Page : 339 pages
File Size : 51,7 Mb
Release : 1990
Category : Cooking
ISBN : 0865474524
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
Food Tourism in Asia
Eerang Park,Sangkyun Kim,Ian Yeoman
Author : Eerang Park,Sangkyun Kim,Ian Yeoman
Publisher : Springer
Page : 225 pages
File Size : 55,9 Mb
Release : 2019-02-01
Category : Business & Economics
ISBN : 9789811336249
Food Tourism in Asia by Eerang Park,Sangkyun Kim,Ian Yeoman Pdf
This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India. The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.
The Routledge Handbook of Sustainable Food and Gastronomy
Philip Sloan,Willy Legrand,Clare Hindley
Author : Philip Sloan,Willy Legrand,Clare Hindley
Publisher : Routledge
Page : 426 pages
File Size : 52,7 Mb
Release : 2015-06-12
Category : Business & Economics
ISBN : 9781134457335
The Routledge Handbook of Sustainable Food and Gastronomy by Philip Sloan,Willy Legrand,Clare Hindley Pdf
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
