Spicy Fish Cultural Production Ltd.
Established in 2006 by publishing Fleurs des lettres (字花), a literary bimonthly in Chinese, Spicy Fish is a 15 year-old literary arts non-profit organization based in Hong Kong.
View Rights PortalYour Search Results
-
-
Spilbulu Verlag
Geschichten, die Dich in Deiner Identität bestärken und inspirieren, einfach Du zu sein! Spilbulu möchte Dich auf eine humorvolle, aber tiefe Reise zum Nachdenken mitnehmen. Eine Reise, die Dich ermutigt niemals vor Deinem Herzensziel zu kapitulieren! Es ist nur unmöglich, wenn Du aufgibst!
View Rights Portal
-
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!
-
Promoted Content
March 2017The Essential Chile Sauce Guide
by Dave DeWitt
They're everywhere! Thirty years ago, the only liquid hot stuff you could find outside Louisiana was Tabasco Sauce, but now hundreds of brands are falling off the shelves and being sold online.The love of spicy foods has become a full-fledged movement, and hot sauces are at the molten core of this major culinary change. Now, Dave DeWitt has gone global to assemble this gourmet guide to the tastiest ways to indulge.From the nation's hotbeds through Latin American lava and the steamy Caribbean to the sauces of the spice route, DeWitt's rich range of recipes makes clear why hot sauces are more than a trend, more than a cuisine–they're a way of life!
-
Trusted Partner
October 2017The Essential Hot Spice Guide
by Dave DeWitt
People have been spicing up their foods ever since cooking began. And it's a trend that's heating up all across the country. Now, Dave DeWitt, the esteemed Pope of Peppers, presents his must-have guide to the tastiest and healthiest combos from the worlds of powerful plants and creative cuisine.
-
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.
-
Trusted Partner
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.
-
Trusted Partner
Lifestyle, Sport & LeisureOrgy 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.
-
Trusted Partner
Humanities & Social SciencesZeng Guofan (a version explained by Tang Haoming）
by Tang Haoming
Zeng Guofan is a long historical novel elaborately created by Tang Haoming. Based on real history, the novel describes the process of Zeng Guofan's mobilization from the Xiang Army to the victory of the Taiping Heavenly Kingdom and then becoming a minister. This book exclusively includes Mr. Tang Haoming's 1000-minute video. Readers can scan the two-dimensional code in the book to get an exclusive video. Through the video, readers can understand the historical context of Zeng Guofan's time, the world, the social customs, etc.
-
Trusted Partner
Business, Economics & LawNovember 2019Dark Tourism and Pilgrimage
by Daniel H Olsen, Maximiliano E Korstanje
In recent years there has been a growth in both the practice and research of dark tourism; the phenomenon of visiting sites of tragedy or disaster. Expanding on this trend, this book examines dark tourism through the new lens of pilgrimage. It focuses on dark tourism sites as pilgrimage destinations, dark tourists as pilgrims, and pilgrimage as a form of dark tourism. Taking a broad definition of pilgrimage so as to consider aspects of both religious and non-religious travel that might be considered pilgrimage-like, it covers theories and histories of dark tourism and pilgrimage, pilgrimage to dark tourism sites, and experience design. A key resource for researchers and students of heritage, tourism and pilgrimage, this book will also be of great interest to those studying anthropology, religious studies and related social science subjects.
-
Trusted Partner
November 2023One Welfare Animal Health and Welfare, Food Security and Sustainability
by Rebeca García Pinillos, Stella Maris Huertas Canén
This thought-provoking book explores the link between animals, people and their social and physical environments in relation to livestock farming, food safety, food security and sustainability. Providing an overview of livestock farming and animal related food production systems in a one welfare context, One Welfare: Animal Health and Welfare, Food Security and Sustainability begins by considering the interconnections of animals, humans and their environment. It then expands into the food production system, and considers the integration of positive welfare, stress, use of welfare indicators and the economic perspective. Written by a team of international experts, it connects theory with best practice examples and case studies from both organizations and individuals that have successfully implemented a one welfare approach. Essential reading for academics and practitioners who work within farming, food systems and international development, this ground-breaking text is also an important read for veterinary and animal welfare professionals.
-
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.
-
Trusted Partner
Dietetics & nutritionApril 2003Food Safety
Contaminants and Toxins
by Edited by J P F D'Mello
Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.
-
Trusted Partner
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.
-
Trusted Partner
Prose: non-fiction2021WHY THE FRENCH ARE NOT GETTING FAT
by Andrii Aliokhin
Hello, I am Andrii Aliokhin. I have been an actor and a writer for many years living in two capitals: Kyiv and Paris. I was neither a tourist nor an immigrant. This allowed me to see our life and French life from a unique point of view. This book tells a story about what I had learned in France. Not from professional chefs or subtle connoisseurs of culinary delights, but from ordinary French men and women, who cook and eat in France. Real people who love, work, grieve, celebrate, raise children, walk dogs, and go to market in the course of their daily lives. So, you will find here my little stories about the French – memoirs and other nonsense, that actually is called life. In some way it is also a cookbook. Everything collected here are ordinary, simple, French recipes. All ingredients can be easily found on the shelvesof our stores. But this is not just a book about the kitchen. It’s about what I finally realized. I realized why the French are not getting fat. The book by Andre Aliokhin – the most famous and popular Ukrainian blogger. It’s bestseller in Ukraine. The German translation will be published soon.
-
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.
-
Trusted Partner
Food manufacturing & related industriesMay 2006Integrated Food Safety and Veterinary Public Health
by Sava Buncic
The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety and shows how it results in concurrent benefits to animal well being, human health, protection of the environment and socioeconomics.
-
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.
-
Trusted Partner
Science & MathematicsMay 2019
Food Plants of the World
Identification, Culinary Uses and Nutritional Value
by Ben-Erik van Wyk
Food Plants of the World is a comprehensive overview of the commercially important plants that provide us with food, beverages, spices and flavours. It includes descriptions of around 380 food and flavour plants and their close relatives. For each plant, the following information is given: plant description, origin & history, cultivation & harvesting, culinary uses & properties, and nutritional value. This revised edition is thoroughly updated throughout, and will include ~ 30 additional species, as well as an introduction to functional foods. This is an indispensable reference guide for anyone interested in the botanical origin of food ingredients and flavours.
-
Trusted Partner
May 2024Breed Differences in Dog Behavior
Why Tails Wag Differently
by Renee L Ha, Tracy L Brad, James C Ha
Humans have bred dogs for physical and behavioral characteristics for millennia. These efforts can have unintended side effects, however, which may be either advantageous or cause issues - such as a predisposition to certain medical complaints, or, controversially, behavioural issues. The scientific study of domestic dogs is still in its infancy, but public demand for this information is at a record high as more and more pet owners seek to understand their canine family members. Focusing on the behavioral differences and tendencies that have arisen in different breed lines, this book explores, summarizes, and explains the scientific evidence on what breed can tell us about behaviour - and, crucially, what it cannot. This book covers: - the impact of inbreeding, how it contributes to problematic behavioral issues such as anxiety and aggression, and how it potentially affects the future health of the breed; - the limits of predicting a dog's behavior based upon breed, individual differences within breeds, and thus the corresponding limitations of breed-specific legislation; - guidance for professionals to help their clients better understand behavioral issues, traits, and appropriate expectations around the right breed for their household. Providing a comprehensive and approachable view of the science behind breed-specific behaviors, this book gives dog enthusiasts from all professional and personal backgrounds a better understanding of why dogs do what they do, and how we can improve our relationships with our canine companions. Covering genetics, phylogeny of canids, temperament, aggression, social behavior, and the history of dog breeding, it is an important read for researchers, students, veterinary practitioners and animal behaviourists, as well as shelter staff, dog trainers, or anyone looking for a greater understanding of dog breed differences.
-
Trusted Partner
June 2016Eat to Beat Alzheimer's
by Francie Healey
Eat to Beat Alzheimer's offers a practical guide and an empowering tool to bring nourishing, healthful, and delicious food into the lives of people concerned about Alzheimer's and other cognitive problems. Almost 9 million people in the U.S. suffer from Alzheimer's and other forms of dementia, and the toll is rapidly increasing. This book will appeal to everyone concerned about dementia and memory loss in either themselves or a loved one.Recent research makes clear that the impact of aging on the brain can be reduced by simple diet and lifestyle modifications. The delicious food choices and easy-to-prepare recipes in this book are based on the latest findings showing that they can help slow the progression of Alzheimer's and other conditions like it, or prevent them entirely.Readers will gain the knowledge and tools to take charge of their health by incorporating tasty, healing foods into their diet. The information in this cookbook will be as relevant and useful 20 years from now as it is today. And the recipes will still be just as delicious.
-
Trusted Partner
January 2019Nutrition and Food Safety, Second Edition
by Terry L. Smith
Praise for the previous edition: "...easy-to-read...well-balanced...a good amount of detail."—School Library Journal Food recalls have made people nervous about eating some of their favorite foods. Every year, millions of people contract a foodborne illness. While many cases are nothing more than an upset stomach, some result in serious sickness. Nutrition and Food Safety, Second Edition explores the many risks to our food and water supplies, including bacterial contamination, agricultural pesticides, food additives, allergens, and industrial chemicals. Rapid changes in the food industry often outpace the ability of government oversight to protect the consumer. Learn about the interconnecting responsibilities of farmers, food processors, retailers, government regulators, and consumers to assure a safe food supply.
