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      • Trusted Partner
        The Golden Book of Home Cooking
        Food & Drink

        The 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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      • Trusted Partner
        Food Industry 4.0
        March 2022

        Food Industry 4.0

        Unlocking Advancement Opportunities in the Food Manufacturing Sector

        by Wayne Martindale, Linh Duong, Sandeep Jagtap, Mark Swainson

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      • Trusted Partner
        Waste Composting for Urban and Peri-Urban Agriculture
        Limnology (freshwater)
        November 2001

        Waste Composting for Urban and Peri-Urban Agriculture

        Closing the Rural-Urban Nutrient Cycle in Sub-Saharan Africa

        by Edited by Pay Drechsel, Dagmar Kunze

        Rapid urbanization has created a major challenge with regard to waste management and environmental protection. However, the problem can be ameliorated by turning organic waste into compost for use as an agricultural fertilizer in peri-urban areas. This is especially significant in less developed countries, where food security is also a key issue. This book addresses these subjects and is based on papers presented at a workshop held in Ghana by the International Board for Soil Research and Management (IBSRAM, now part of the International Water Management Institute) and FAO. Special reference is given to Sub-Saharan Africa, with acknowledgement to experiences from other parts of the world. Contributing authors are from several European, as well as African, countries.

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      • Trusted Partner
        Technology and Social Transformations in Hospitality, Tourism and Gastronomy
        May 2023

        Technology and Social Transformations in Hospitality, Tourism and Gastronomy

        South Asia Perspectives

        by Savita Sharma, Shivam Bhartiya

        This book explores the relationship between technology and social transformation in tourism, hospitality and gastronomy. It presents research and case studies, elaborating on benchmark practices adopted by tourism and hospitality professionals. In recent years, technology has transformed the tourism and hospitality industry; the chapters in this book cover areas such as guest experience and service quality, as well as operational areas such as housekeeping and waste management. Further social transformation in tourism is a result of drivers such as a growing interest in gastronomy and the use of social media; this is covered in the first part of the book. The second part outlines how communities may learn from these events. With contributions from academics, entrepreneurs, destination managers and government officials from the South Asia region, this book offers a real insight in to these areas of growing interest and provide a useful resource for those researching and studying within the areas of tourism development and hospitality.

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      • Trusted Partner
        Orgy for coloring in
        Lifestyle, Sport & Leisure

        Orgy for coloring in

        by Bebel Abreu (editor) / Alex Vieira (author) / André Valente (author) / Feppa Rodrigues (author) / Flavio Zerloti (author) / Indio San (author) / Janara Lopes (author) / João Montanaro (author) / Kiko Dinucci (author) / Laerte (author) / Luciana Bastos (author) / Luciano Feijão (author) /Marcelo Araújo (author) / Max Kisman (author) / Oga Mendonca (author) / Orlando Pedroso (author) / Samuel Rodrigues (author) / Tiago Elcerdo (author) / Adão Iturrusgarai (author) / Ale Kalko (author) / Alejandro Magallanes (author) / Christiano Mascaro (author) / Diego Sanches (author) / Eduardo Belga (author) / Gabriel Goés (author) / Fabio Zimbres (author) / Fernanda Guedes (author) / Flávio Flock (author) / Guma (author) / Maël Boutin (author) / Renata Miwa (author) / Rogerio Nunes (author) / Santiago Mourão (author) / Sen Hesse (aka Carlo Giovani) (author) / Thais dos Anjos (author) / Zé Otavio (author)

        The first coloring book for adults only! 34 drawings of orgies in fun and naughty variations: marine, idyllic, somber, poetic and much more. Drawn by 35 different artists especially for this publication. The kit contains 2 sets with 17 different orgies each + crayons + sticker of the orgy drawn by the great cartoonist Laerte, wrapped in a special (and discreet) package.

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      • Trusted Partner
        Climate Change and Food Security
        December 2024

        Climate 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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      • Trusted Partner
        Waste Treatment, Revised Edition
        January 2018

        Waste Treatment, Revised Edition

        Reducing Global Waste

        by Anne Maczulak, Ph.D.

        Hazardous and nonhazardous wastes must be grouped by their physical form, chemical content, degree of hazard to the environment, or source in order to be treated by waste managers. These groupings also allow environmental scientists to learn about the trends in our society's waste and in society itself. Waste types can change dramatically in a period of less than 100 years. For example, waste from electronic products poses a big problem in the world today but this was not considered a serious threat in the early 1900s. The waste treatment industry plays a role in removing, treating, and disposing of human, household, and industrial wastes, either by burning, decomposing, or chemically transforming them so that the Earth's activities can continue. Beginning with a look at the global waste problem, Waste Treatment, Revised Edition defines the different classifications of materials that are treated today in waste management, including one of the most important concepts—waste stream. Waste streams are all the sources of various wastes as they move through the environment toward a final disposal. The control of waste streams is the central theme throughout this updated, full-color eBook. Chapters include: Assessing Global Waste Management Electronic Products and Metals Incineration Vitrification Solidification and Stabilization Reduction and Compaction Wastewater Treatment.

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      • Trusted Partner
        Simple Food!
        October 2020

        Simple 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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      • Trusted Partner
        Religion, regulation, consumption
        Humanities & Social Sciences
        March 2021

        Religion, regulation, consumption

        by John Lever, Johan Fischer

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      • Trusted Partner
        Interactions between Medicines and Food
        2020

        Interactions 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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      • Trusted Partner
        Hexi Corridor China's Wild West

        Hexi Corridor China's Wild West

        by 《Hexi Corridor China's Wild West》Camera crew

        The documentary "Hexi Corridor China's Wild West", with its rich humanistic materials and unique aesthetic perspective, has become a classic of domestic documentary. Hexi Corridor, a documentary book of the same name published by Gansu Education Press, reproduces the film on paper in the form of pictures and illustrations, bringing readers a new reading experience and aesthetic enjoyment. The book's chapters are arranged in the same chronological order as the documentary, with each chapter focusing on a different theme -- from the equestrians of the empire to the quiet Buddhist faces of the grottoes; From the reading of Confucian scriptures to the ringing of merchants' camel bells. In different dimensions, he wrote an epic of the Hexi Corridor, a meeting place of civilizations.

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      • Trusted Partner
        Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
        Humanities & Social Sciences
        2021

        Taste 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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      • Trusted Partner
        Health, Nutrition and Food Demand
        Dietetics & nutrition
        March 2003

        Health, Nutrition and Food Demand

        by Wen S Chern, Kyrre Rickertsen

        Over the last two decades, increasing concerns about health risks related to diets have had significant impacts on food consumption patterns in the United States and Europe. This timely book presents the results of several comparative studies of the impacts of health information on food consumption behaviour amongst various socio-economic groups, and across many different countries. It also provides economic analysis of food demand estimations, and implications for future global food systems.

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      • Trusted Partner
        The Wrecking Crew

        The Wrecking Crew

        by Hugo N. Gerst

        g on for a wild ride! The craziest “coalition” in history is out to destroy ISIS!Forty years ago, Don Tommy Aiello was the most feared mafia leader in the United States. Each week, he counted the number of bodies he was responsible for killing. Each week, he counted the number of women he had slept with. But that was forty years ago. Today, he counts the number of pills he takes and the pennies left over from his small Social Security check so he might buy a cheap set of dentures – not covered by Medicare. Life is pretty awful. Twenty miles away, Pedro Sanchez, twenty, has already done two of his three strikes in prison. He can’t find a job. His seventeen-year-old girlfriend has just told him she’s pregnant. Life is pretty awful.Sister Maureen Richards is about to be dumped from her position as head of a prestigious private girls’ school. And FBI middle-manager Dennis O’Brien, 63, knows he’s on the way out the door. But he’s got an idea, which he shares with Ezra Caen, the hero of Gerstl’s Assassin. Five thousand miles away, a group of malcontents calling themselves the Islamic State (ISIS) is stirring up a worldwide bag of problems. Boots on the ground can’t stop them, aircraft in the air have no effect. The U.S. is spending $14 million a day and going nowhere.What if 15 “retired” Mafia Dons under the leadership of Sister Maureen are tasked with destroying ISIS? In exchange, their criminal records will be erased, and each will get $75,000 tax free a year for the rest of their lives. Their “army” will consist of young Hispanics who aren’t going anywhere except to the bottom … they’ll be given a four-year free college education and guaranteed government employment. Of course, the good, moral U.S. of A. can’t be seen to have a hand in this, so it will all be funded through La Società di Religione – the Vatican Bank.Hugo N. Gerstl, international bestselling author, steps into a wacky world that only his imagination could devise. Beneath the outrageous hilarity lies a much more serious message – how seniors we’ve put out to pasture, and those who are socially disadvantaged, become “invisible” in our world. As this splendidly entertaining novel makes clear, “Old age and treachery will defeat youth and vigor every time.” Published By Pangæa Publishing Group, 2019. 252 pages – 23 cm x 15 cm

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      • Trusted Partner
        Agricultural Innovation for Societal Change
        October 2024

        Agricultural Innovation for Societal Change

        Towards Sustainability

        by Bo Malte Ingvar Bengtsson

        Over the centuries, agriculture has developed through technological steps illustrated by various agricultural revolutions. This book describes and analyses significant agricultural changes since the mid-1960s in the context of development, innovation and adoption by revisiting resource-poor farmers in Ethiopia, Sweden and Trinidad and Tobago, and considering overall development changes up to the early 2020s. It is a platform for discussing current issues for future global food security in the context of globalization and free global trade which have influenced economic growth in many countries but also created environmental concerns and a rapid increase in the number of transnational corporations (TNCs). Sustainable food production is now a global priority and therefore ecological footprints must be reduced - this book provides examples of possible technical changes required to achieve this. Reducing greenhouse gas emissions alone is insufficient: political attention must be paid to declining biodiversity, the increasing global exploration of natural resources, demography, increased consumption, waste mountains, expanding migration and antibiotic resistance. Agribusiness TNCs will challenge national governments and international donors in both research and development, increasing competition for leadership. A gradual societal change, incorporating an understanding of biological fundamentals, is necessary for achieving sustainability and for leading us towards the next agricultural revolution.

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      • Trusted Partner
        Combating Micronutrient Deficiencies: Food-based Approaches
        Dietetics & nutrition
        November 2010

        Combating Micronutrient Deficiencies: Food-based Approaches

        by Edited by Brian Thompson, Leslie Amoroso

        Micronutrient deficiency affects more than two billion people in the world today, contributing to the vicious cycle of malnutrition and underdevelopment. Micronutrient deficiencies have long-ranging effects on health, learning ability and productivity. Food-based approaches, which include food production, dietary diversification and food fortification, are sustainable strategies for improving the micronutrient status of populations. This book focuses on practical, sustainable actions for overcoming micronutrient deficiencies through increased access to, and consumption of, adequate quantities and an appropriate variety of safe, good-quality food.

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      • Trusted Partner
        The Legend of the Finless Porpoise
        January 2023

        The Legend of the Finless Porpoise

        by Mu Ling

        The hardworking and studious Reed is a well-known "wild child" in the fishing village. Influenced by the legend, he and his sister, He Ju, had the whimsical idea of learning the outstanding swimming skills from the porpoise, and thus became interested in the endangered species of porpoise. The porpoise, which had been repeatedly disturbed, always avoided them... By chance, the siblings, with their excellent swimming skills, rescued a baby porpoise that had been trapped by garbage. This cute porpoise has since become an exotic friend who plays the game with them ...

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      • Trusted Partner
        Qualities of food
        Business, Economics & Law
        July 2018

        Qualities 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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