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MSM Studio
Since 2008 MSM Studio has been producing digital content and software solutions for primary, secondary and vocational education. Our products are used by individual students, schools, universities, educational publishers and government organisations worldwide. MSM Studio is the creator and publisher of Balloon — a series of SCORM-compliant language courses covering English, German, Mandarin Chinese, and more. Our AI-aided language courses encompass all of K12 and feature games, animations and fun activities. We are proud to have co-produced Bua na Cainte — the first and by far the best fully interactive Irish language programme published by our Dublin-based partner. Using innovative resources, our award-winning course delivers an exciting and original approach to teaching Irish and is used in most primary schools in the Republic of Ireland. Moreover, MSM Studio delivers custom application software (mobile, web, desktop), tailor-made e-learning content, solutions for virtual/augmented reality, artwork and animations. The high quality of our services is widely recognised by our partners in Scandinavia, the UK, the USA, Ireland, Benelux, and last but not least in Poland where we are based. MSM StudioPomeranian Science and Technology ParkAl. Zwyciestwa 96/9881-451 GdyniaPoland
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Promoted Content
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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Promoted Content
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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Trusted Partner
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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Trusted Partner
The ArtsApril 2025Studio Electrophonique
The Sheffield space age, from The Human League to Pulp
by Jamie Taylor
The amazing story of the home studio that helped launch some of Britain's most beloved bands. The Sheffield space age began in 1961, when local mechanic Ken Patten won a tape-recording competition by recreating the sound of a rocket launch using a pencil and a bicycle pump. In the decades that followed, the makeshift home studio he constructed became the launch pad for a group of young musicians who would shape the futuristic sound of 1980s pop. The Human League, Heaven 17, Pulp, ABC and others made their early recordings with Ken, whose DIY ethic was the perfect fit for a city facing industrial decline but teeming with ideas. Studio Electrophonique tells the story of a generation seeking new frontiers in music, using everything they could lay their hands on - from science fiction novels to glam rock, Dada art and cheap electronics - to get there. Drawing on original interviews with Jarvis Cocker, Martyn Ware, Mark White and others, it brings to light a world of humour, charm, creativity and unfounded yet undaunted self-belief.
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Trusted Partner
Humanities & Social Sciences2021Ukraine. Food and History
by Olena Braichenko, Maryna Hrymych, Ihor Lylo, Vitaly Reznichenko
This book tells the story of Ukrainian cuisine by placing it in its cultural context and presenting Ukrainian cooking as part of the intangible cultural heritage of Ukraine. The publication also explores the potential of cultural diplomacy and includes recipes that will make you fall in love with Ukraine.
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Trusted Partner
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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Trusted Partner
August 2017Tokyo Coffee Time
by Yiju Life Studio, CHEN Ruoyi, Jimmy Wong
What are the things you cannot miss in coffee shops in Tokyo? Why can master baristas make the most memorable tastes? You will find the answers from Tokyo Coffee Time through coffee experts’ professional and harsh eyes. Including 140 coffee shops, 26 master comments and so on.
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Trusted Partner
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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Trusted Partner
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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Trusted Partner
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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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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Food & DrinkTea Book
by Studio of Fashion and Life
This book is a tea encyclopedia for those who are new to tea. It includes detailed explanations of 67 kinds of famous teas, 37 practical tea brewing exercises, and 33 tea therapeutic methods and prescriptions. Adopting a large number of exquisite pictures and easy-to-understand words, Tea Book allows readers to receive a complete and clear knowledge of tea from the growing environment, quality characteristics to purchasing criteria, and obtain a profound understanding and appreciation of Chinese tea culture.
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Trusted Partner
Lam Chua: Travel Notes on Food 2
by Lam Chua
Lam Chua: Travel Notes on Food 2 is a sequel to Lam Chua: Travel Notes on Food, involving Mr. Chua's travel notes and random thoughts on his trip for savoring food, especially his new articles as well as his Weibo post about delicacies, anecdotes and scenery during 2018 to 2020. What Mr. Chua delivers to us in this book goes beyond just travelling and food, but more of his refreshing insight into life's ups and downs.
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Trusted Partner
Agronomy & crop productionSeptember 2011Biology and Breeding of Food Legumes
by Geert Angenon, Ashwani K Basandrai, Judith Burstin, Steven B Cannon, S K Chaturvedi, H K Chaudhary, Percy Maruwa Chimwamurombe, Nazmul Haq, Manabu Ishitani, Shiv Kumar, Monika Lulsdorf, Michael Materne, Nobuko Ohmido, Klaus Oldach, Reid G Palmer, Marta Santalla, Jessica Schlueter, B B Singh, Mohar Singh, Carlos Roberto Spehar, Brijesh K Tiwari, Cenzig Toker, Rajeev K Varshney, Maria Wedzony, Asibuo James Yaw. Edited by Aditya Pratap, Jitendra Kumar.
Food legumes are important constituents of human and animal nutrition, supplying high quality proteins crucial for a balanced diet. These crops also play an important role in low-input agricultural production systems by fixing atmospheric nitrogen. Despite systematic and continuous breeding efforts by legume researchers all over the world, substantial genetic gains have not been achieved. These issues require immediate attention, and overall, a paradigm shift is needed in breeding strategies to strengthen our traditional crop improvement programs. To this end, Biology and Breeding of Food Legumes provides extensive information on their history, origin, evolution and botany, as well as breeding objectives and procedures, nutritional improvement, industrial uses, post-harvest technology and recent developments made through biotechnological intervention.
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Trusted Partner
Business, Economics & LawJune 2020Consumer Behaviour in Food and Healthy Lifestyle
by Isaac K Ngugi, Helen O'Sullivan, Hanaa Osman
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Dietetics & nutritionApril 2011Chemical Food Safety
by Leon Brimer, Mette Tingleff Skaanild
Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain. Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.
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Trusted Partner
Food & DrinkLam Chua: Travel Notes on Food
by Lam Chua
Lam Chua: Travel Notes on Food involves Mr. Chua's travel notes and random thoughts on his trip for savoring food. He experiences around the world from Moscow to Buenos Aires, feasting your eyes on European and American styles and customs; he travels around China from Dalian of Liaoning to Sheung Wan of Hong Kong, savoring local culture and cuisines; he talks about food from cup noodles and sauce to fish roes and curry, airing opinions and making comments in passionate language. Besides, the book is illustrated by the Hong Kong talented artist as well as Mr. Chua's dedicated illustrator Ms. Meilo So. Her loose, flowing, and easily recognizable style add more appeal and interest to the book.
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Trusted Partner
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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Children's & YAJanuary 2011The Mitten
by Ivan Franko (Author), Art Studio Agrafka (Illustrators)
A modern warm red mitten is a home for the main characters of the book: Mousey Scratcher, Froggie Croaker, Running Rabbit, Little Sister Fox and others who got new knitted images. This lovely book is actually a handmade creation; it includes a toy souvenir shaped like a mitten. The Mitten is a joint project of The Navchalna Knyha - Bohdan Publishing House and Art Studio Agrafka (Romana Romanyshyn & Andriy Lesiv, Lviv, Ukraine). The Mitten won the award at The Biennial of Illustration, Bratislava, 2011. In 2012 The Mitten was also added to the White Ravens Catalogue of children literature. From the 3 to 5 years, 179 words Rightsholders: Diana Semak, bohdanbooksco@gmail.com
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Trusted Partner
Animal physiologyAugust 2007Voluntary Food Intake and Diet Selection of Farm Animals
by Edited by John M Forbes
The feeding of farm animals directly effects their growth, health, reproduction and ultimately their economic value and is consequently one of the most studied areas of animal science. Building on the first edition and its predecessor, 'The Voluntary Food Intake of Farm Animals,' Forbes has produced an up-to-date and more focused examination of developments in the understanding of voluntary food intake and new ideas and studies relating to diet selection. Chapters have been reorganized and updated to provide a more streamlined approach.
