Author: Mark Kurlansky
Publisher: Riverhead Hardcover
Keywords: food, chain, restaurants, frozen, seasonal, nation, system, highway, younger, land, portrait, american, national
Number of Pages: 416
Published: 2009-05-14
List price: $27.95
ISBN-10: 1594488657
ISBN-13: 9781594488658
A remarkable portrait of American food before World War II, presented by the New York Times-bestselling author of Cod and Salt. Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation’s food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it
Author: Frank Yianna
Publisher: Springer
Keywords: food, safety, system, microbiology, management, behavior, culture, creating, based
Number of Pages: 96
Published: 2008-10-20
List price: $79.95
ISBN-10: 038772866X
ISBN-13: 9780387728667
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspect
Author: Marion Nestle
Publisher: University of California Pre
Keywords: food, california, studies, culture, health, nutrition, politics, industry, influences
Number of Pages: 472
Published: 2003-09-30
List price: $16.95
ISBN-10: 0520240677
ISBN-13: 9780520240674
In the U.S., we’re bombarded with nutritional advice--the work, we assume, of reliable authorities with our best interests at heart. Far from it, says Marion Nestle, whose Food Politics absorbingly details how the food industry--through lobbying, advertising, and the co-opting of experts--influences our dietary choices to our detriment. Central to her argument is the American "paradox of plenty," the recognition that our food abundance (we’ve enough calories to meet every citizen’s needs twice over) leads profit-fixated food producers to do everything possible to broaden thei
Author: David H. Watso
Publisher: Blackwell
Keywords: food, scientists, sheffield, dietetics, technology, experimental, toxicants, manual, natural, foods
Number of Pages: 349
Published: 1998-03-19
List price: $219.95
ISBN-10: 0849397340
ISBN-13: 9780849397349
Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings as a result of their natural occurrence in food. Natural Toxicants in Food covers areas of current interest related to naturally occurring toxicants found in food that are generated by a variety of sources, including, plants, bacteria, algae, fungi, and animals. Offering broad coverage of of the topic, this book addresses such areas as:
Author: Richard Wilk
Publisher: AltaMira Pre
Keywords: food, society, economic, monographs, system, anthropology, global, slow, cultural, economy, fast
Number of Pages: 272
Published: 2006-08-24
List price: $34.95
ISBN-10: 075910915X
ISBN-13: 9780759109155
Wilk and his colleagues draw upon their own international field experience to examine how food systems are changing around the globe. The authors offer a cultural perspective that is missing in other economic and developmental studies, and provide rich ethnographic data on markets, industrial production, and food economies. This new book will appeal to professionals in economic and environmental anthropology: economic development, agricultural economics, consumer behavior, nutritional sciences, environmental sustainability, and globalization studies.
Authors:Jairus R. David, Ralph H. Graves, V.R. Carlso,
Publisher: CRC-Pre
Keywords: food, contemporary, science, perspective, industry, packaging, aseptic, processing
Number of Pages: 272
Published: 1996-04-06
List price: $149.95
ISBN-10: 0849380049
ISBN-13: 9780849380044
Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems. This unique book states the technique and method of choice for accurate flow control (timing). It includes an explanation
Authors:Jeffrey L. Kornacki, Michael P. Doyle,
Publisher: Springer
Keywords: food, environment, microbiology, safety, processing, principles, troubleshooting, industrial, microbiological
Number of Pages: 160
Published: 2010-05-12
List price: $129.00
ISBN-10: 1441955178
ISBN-13: 9781441955173
Written with the in-plant food safety/quality assurance professional in mind, this reference offers proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.
