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Food & DrinkThe Golden Book of Home Cooking
by Food & Life Studio
The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.
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Animal husbandryJanuary 1992Nutritive Requirements of Ruminant Animals
Protein
by Agricultural and Food Research Council Technical Committee
This books discusses the nuritive requirements of ruminant animals
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2023Food Composition Table for the Practice
The small Souci/Fachmann/Kraut
by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.
■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!
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1994Mammas Küche: Emiglia Romagna und Lombardei
Die Rezepte der Osterie d'Italia
by Herausgegeben von Vereinigung Slow Food
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October 2020Simple Food!
Anti the Food Frenzy in Our Minds
by Thomas A. Vilgis
This book follows a unique path in the ubiquitous food debate: it leads us on the trail of the origins of our food culture, from the Neolithic period to the present day. Thomas A. Vilgis has compiled a guide that combines scientific with cultural or sociological aspects. How did Stone Age man poach food? Which cereal varieties were cultivated first? What is the mysterious umami flavour all about? The cultural historical excursion gets interactive with plenty of recipes for those curious to test Kimchi with birch leaves or red cabbage in their dessert.
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Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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December 2024Climate Change and Food Security
by Sukanta Mondal, Pankaj Singh, Ram Lakhan Singh, Abhijith Padukana, Yasmeen Basade, Bikash Kanti Biswas, Olipriya Biswas, Saronik Bose, Amrita Chakraborty, Sirshendu Chatterjee, Himani Chhatwal, Radadiya Chirag, Sudip Kumar Das, Jalpa Dobaria, Pranabesh Ghosh, Pawan Kumar Kanaujia, Abhishek Konar, Bimal Prasanna Mohanty, Muralidhar Y., Anupama Ojha, Ashutosh Pandey, Yash Pandey, Akarsh Parihar, Satish S. Patil, Ramya Putturu, Samar Singh, Saumya Singh, Sravanthi Mannem, Sudheer Korukonda, Himanshu Sekhar Swain, Mukesh Pratap Yadav, Aditya Kodagu, Geetha Nagaraja, Shreya Singh
The effects of climate change on food production and security are many and varied and represent one of the biggest challenges facing humanity today. As the human population increases there is increasing pressure on land availability and water resources. In many staple crops, warming temperatures have caused decreases in overall yields but at the same time the demand for cheaper and more sustainable food has increased. This edited volume examines the effects of climate change on all aspects of food production and how this is affecting food security in many parts of the world. The book presents a series of chapters which describe new technologies aimed at mitigating these effects via, for example, genetic modification, microbial science, and the introduction of new crops. · Information is presented in a very accessible and logical format. · The book focuses on sustainable food security and safety, illustrated with case studies. · The chapters cover the latest thinking on food security via sustainable livestock and agricultural production. · The book describes the social issues related to food safety, regulatory frameworks, and policies in the light of climate change.
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Humanities & Social Sciences2021Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
by Olena Stiazhkina
This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.
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2020Interactions between Medicines and Food
by Prof. Dr. Martin Smollich and Dr. Julia Podlogar
Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.
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Lifestyle, Sport & LeisureKnowing the Flavor
by Dong Keping
In this book, Mr. Dong Keping reveals that food is not only a delight to the taste buds but also a journey to the roots of culture. The second section of the book, "Knowing the Flavor," takes us on a literary journey both domestically and internationally, letting us experience, remember, and reflect on food through travel. The third section, "Knowing the Business," showcases the expertise of Chinese restaurateurs in talent management and business acumen. Finally, the fourth section, "Knowing the People," underscores that food is fundamentally about people and their stories, as it is said, "Food is the first necessity of the people."
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March 2020No Place for Taste
Food Myths and the Rapid Change of Food Culture
by Manfred Kriener
This book is not a manual but provides an information kit so we can find our way intelligently and make decisions. Nutrition is a constant talking point, but often there is a lack of knowledge and judgement. Amidst this confusion of facts, Manfred Kriener clarifies the rapid change of our food culture. He covers the entire range from the vegan trend to insect food, from aquaculture to cultured meat. Kriener also focuses on the various obscure quality seals, chaotic labelling on the wine rack and our inconsistency as consumers. The new world of food in eleven chapters, spicy at times, but plenty of food for thought and to whet the appetite.
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Business, Economics & LawJuly 2018Qualities of food
by Mark Harvey, Stan Metcalfe, Andrew McMeekin, Mark Harvey, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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Who's gonna cook this food?
women, housework and healthy diet
by Bela Gil
Today, after decades of scientific research and questioning of the fast-food industry, we know that ultra-processed foods are major promoters of chronic non-communicable diseases such as diabetes and hypertension, as well as contributing to the destruction of nature, since they are based on monocultures of commodities such as soy, wheat, corn and sugar cane. We also know that home cooking with fresh or minimally processed ingredients is the best option for nourishing the body, strengthening regional cultures and respecting the environment. But, as Bela Gil asks in her new book, who is going to make this food? Based on this question, the chef, presenter and activist links healthy eating, feminism and domestic work, complexifying a debate ignored by cookbooks and cooking shows. Is it the housewife, the mother, the grandmother, the wife, the migrant domestic worker, the poor black woman from the periphery who will continue to have to man the stove? And who will make her food, her family's food? In Who's going to make this food?, Bela Gil criticizes the historical devaluation of the act of cooking, which has its roots in slavery, and calls for the payment of wages for domestic work, a theme of the work of thinkers such as Silvia Federici. “Is it right that, for a few to have fresh food and be healthy and free to pursue their dreams, many others have to make do with ultra-processed products that are bad for the body and the planet - and that's when they don't go hungry?”
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Food & DrinkWeekly Plan of Starting food
by Liu Changwei
This book is a complete guide to starting food. It’s written by Liu Changwei who is a professional children dietitian. Baby’s parents can find the answers to the almost all of the fundamental problems easily, especially the weekly plans of starting food. There are 215 baby food recipes which are accumulated by Docter Liu by more than one year .These recipes can meet the nutrient requirements of baby( more than 6 months’ old ). There also are more than two hundreds attractive illustrations. Parents can find the nutrient information of each recipes from the topics easily. Delicious energy –giving food recipes are specially prepared for the sick baby. With the help of these recipes, baby can reply from the disease quickly.
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March 2022Food Industry 4.0
Unlocking Advancement Opportunities in the Food Manufacturing Sector
by Wayne Martindale, Linh Duong, Sandeep Jagtap, Mark Swainson
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Humanities & Social SciencesJuly 2014Reforming food in post-Famine Ireland
Medicine, science and improvement, 1845–1922
by Ian Miller
Reforming food in post-famine Ireland: Medicine, science and improvement, 1845-1922 is the first dedicated study of how and why Irish eating habits dramatically transformed between the famine and independence. It also investigates the simultaneous reshaping of Irish food production after the famine. Adopting an interdisciplinary approach, the book draws from the diverse methodological disciplines of medical history, history of science, cultural studies, Irish studies, gender studies and food studies. Making use of an impressive range of sources, it maps the pivotal role of food in the shaping of Irish society onto a political and social backdrop of famine, Land Wars, political turbulence, the First World War and the struggle for independence. It will be of interest to historians of medicine and science as well as historians of modern Irish social, economic, political and cultural history. ;
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Agriculture & related industriesJuly 2010Agri-food Chain Relationships
by Edited by Christian Fischer, Monika Hartmann.
Against the background of global market liberalization, increasing consumer awareness and concerns and the spreading of complex technology, new ways to produce, distribute and consume food are evolving. The organization of agricultural production and distribution systems need to adapt, including the development and maintenance of sustainable business relationships between farmers, food processors and grocery retailers. While agricultural value chains have been promoted for decades, more attention is needed on how to enable economic agents to develop lasting relationships and trust within value chains. Using qualitative and quantitative empirical results, Agri-food Chain Relationships offers an insight into the sustainability of current agribusiness relationships and discusses how these may be improved. Theoretical foundations for analysing agri-food chain relations are considered alongside case studies of different countries, food chains and chain stages regarding the issues of sustainable relationships and trust.
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Lifestyle, Sport & LeisureInfluencers of Chinese Cuisine: The Story of Liang Jianyu
by Dong Keping, Huang Jinglin
Liang Jianyu is a master of Cantonese cuisine. He has not only inherited the essence of Cantonese cooking but also boldly innovated, blending traditional flavors with other culinary styles to create new and exciting tastes. The first part of this book takes us to South Canton, Liang's culinary birthplace, where we explore his rich personality and the hardships he overcame. The second part delves into Cantonese cooking techniques, sharing Liang's insights and emphasizing the importance of respecting ingredients with the principle of "preserving the original taste of fresh food." The third part showcases the creation of Liang's classic dishes, blending traditional masterpieces with unique innovations. Readers will enjoy fascinating biographical stories and have the opportunity to try Liang's recipes, experiencing the best of both worlds.
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Technology, Engineering & AgricultureNovember 2023Farmer Innovations and Best Practices by Shifting Cultivators in Asia-Pacific
by Malcolm Cairns
This book, the third of a series, shows how shifting cultivators, from the Himalayan foothills to the Pacific Islands, have devised ways to improve their farming systems. Using case studies collected over many years, it considers the importance of swidden agriculture to food security and livelihoods, and its environmental significance, across multiple cultures, forest and cropping systems. There is a particular focus on soil fertility and climate change challenges. It is a 'must read' for those who realize that if the lives of shifting cultivators are to be improved, then far more attention needs to be directed to the indigenous and often ingenious innovations that shifting cultivators have themselves been able to develop. Many of these innovations and best practices will have strong potential for extrapolation to shifting cultivators elsewhere and to farming systems in general. This book: - Highlights innovations of shifting cultivators. - Combines solid science with accessible language and outstanding artwork. - Provides a collection of case studies unprecedented in its scope. This book will be suitable for students and researchers of agriculture, anthropology, sociology, agricultural economics, human ecology, ethnobotany, forestry, agroforestry, agronomy, soil science, farming systems, geography, environmental science and natural resource management.
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February 2024Why We Should Care if a Sack of RiceFalls Over in China
The food of the future
by Dr. Malte Rubach
It is time to counter the numerous utopias, myths and established narratives of the future of nutrition with a fact-based scenario. This book shows where the natural limits of what is currently technologically feasible lie and how the global diversity of food cultures will ensure the survival of humanity in the future. It exposes the great promises of meat substitutes from the laboratory as well as vegan renunciation scenarios, and shows a realistic path for the future of global nutrition along the lines of the United Nations’ 17 Sustainable Development Goals.
