The Technology Of Wafers And Waffles

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• Author : Karl F. Tiefenbacher
• Publisher : Academic Press
• Release Date : 2018-11-30
• Total pages : 437
• ISBN : 9780128119723
• File Size : 23,8 Mb
• Total Download : 907
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Download The Technology of Wafers and Waffles II in PDF, Epub, and Kindle

The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content. Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order. Brings a selection of recipes for different types of wafers, waffles, and fillings, along with information on relevant patents and literature Includes a chapter on recipe calculations for wafer and waffle batters, doughs and fillings, along with a glossary of terms in wafer and waffle science and technology Explores recipe calculation for estimating cost and final composition in main nutrients for wafers and waffles Provides tables that help keep nutrient targets during new product development processes

• Author : Karl F. Tiefenbacher
• Publisher : Academic Press
• Release Date : 2017-05-16
• Total pages : 712
• ISBN : 9780128114520
• File Size : 35,6 Mb
• Total Download : 741
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Download The Technology of Wafers and Waffles I in PDF, Epub, and Kindle

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles. Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance Explains the scientific background of wafer and waffle baking Informs both artisan and industrial bakers about many related areas of bakery product manufacturing

• Author : Bill Farrel,Pam Farrel
• Publisher : Harvest House Publishers
• Release Date : 2017-01-01
• Total pages : 258
• ISBN : 9780736968881
• File Size : 10,8 Mb
• Total Download : 645
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Download Men Are Like Waffles--Women Are Like Spaghetti in PDF, Epub, and Kindle

Men Are Like Waffles—Women Are Like Spaghettihas helped thousands of couples understand each other better. I will continue to recommend this book as a "must read." —Gary Chapman, bestselling author of The 5 Love Languages® Pam and Bill Farrel have the ability to take an everyday menu of spaghetti and waffles and transform biblical, practical wisdom into a word picture that has encouraged, equipped, and inspired couples worldwide. —Dr. Kevin Leman, bestselling author of The Birth Order Book and Sheet Music Let Your Differences Make You Irresistible to Each Other While a man tends to deal with one problem or purpose at a time (moving from waffle square to waffle square), a woman's thoughts generally flow together (like spaghetti noodles). Once you discover how your spouse processes feelings and thoughts, you're on your way to a happy and healthy relationship! Join more than 300,000 other readers as you learn to energize your communication with strategies that work, ignite romance with new ideas to spice up your marriage, and empower your parenting with your combined insights and influence. Find all the ingredients for creating a fabulous recipe of loving, working, and winning together!

• Author : Karl F. Tiefenbacher
• Publisher : Unknown
• Release Date : 2019
• Total pages : 229
• ISBN : LCCN:2020275621
• File Size : 52,8 Mb
• Total Download : 137
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Download The Technology of Wafers and Waffles in PDF, Epub, and Kindle

PDF book entitled The Technology of Wafers and Waffles written by Karl F. Tiefenbacher and published by Unknown which was released on 2019 with total hardcover pages 229, the book become popular and critical acclaim.

• Author : B. S. KAMEL AND C. E. STAUFFER
• Publisher : Springer
• Release Date : 2013-12-11
• Total pages : 408
• ISBN : 9781489972569
• File Size : 23,5 Mb
• Total Download : 713
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Download Advances in Baking Technology in PDF, Epub, and Kindle

PDF book entitled Advances in Baking Technology written by B. S. KAMEL AND C. E. STAUFFER and published by Springer which was released on 2013-12-11 with total hardcover pages 408, the book become popular and critical acclaim.

• Author : P J Fellows
• Publisher : Elsevier
• Release Date : 2009-06-22
• Total pages : 928
• ISBN : 9781845696344
• File Size : 22,7 Mb
• Total Download : 437
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Download Food Processing Technology in PDF, Epub, and Kindle

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

• Author : Wayne Gisslen
• Publisher : John Wiley & Sons
• Release Date : 2004-04-06
• Total pages : 735
• ISBN : 9780471464273
• File Size : 38,7 Mb
• Total Download : 564
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Download Professional Baking in PDF, Epub, and Kindle

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

• Author : Eimear Gallagher
• Publisher : John Wiley & Sons
• Release Date : 2009-09-08
• Total pages : 256
• ISBN : 1444316214
• File Size : 22,9 Mb
• Total Download : 642
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Download Gluten-Free Food Science and Technology in PDF, Epub, and Kindle

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

• Author : Duncan Manley
• Publisher : Elsevier
• Release Date : 2011-09-28
• Total pages : 632
• ISBN : 9780857093646
• File Size : 29,8 Mb
• Total Download : 109
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Download Manley’s Technology of Biscuits, Crackers and Cookies in PDF, Epub, and Kindle

Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients

• Author : G. Owens
• Publisher : Elsevier
• Release Date : 2001-03-20
• Total pages : 248
• ISBN : 9781855736283
• File Size : 22,6 Mb
• Total Download : 750
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Download Cereals Processing Technology in PDF, Epub, and Kindle

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them

• Author : Bettina Wolf,Serafim Bakalis,Jianshe Chen
• Publisher : Royal Society of Chemistry
• Release Date : 2022-01-18
• Total pages : 342
• ISBN : 9781839160639
• File Size : 50,8 Mb
• Total Download : 197
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Download Oral Processing and Consumer Perception in PDF, Epub, and Kindle

This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems. The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.

• Author : Aaron L. Brody,E. P. Strupinsky,Lauri R. Kline
• Publisher : CRC Press
• Release Date : 2001-06-08
• Total pages : 244
• ISBN : 1420031813
• File Size : 15,5 Mb
• Total Download : 152
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Download Active Packaging for Food Applications in PDF, Epub, and Kindle

Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.

• Author : Luigi Pasinetti
• Publisher : Cambridge University Press
• Release Date : 2006-11-02
• Total pages : 212
• ISBN : 0521029767
• File Size : 51,9 Mb
• Total Download : 776
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Download Structural Economic Dynamics in PDF, Epub, and Kindle

This book is a theoretical investigation of the influence of human learning on the development through time of a 'pure labour' economy. The theory proposed is a simple one, but aims to grasp the essential features of all industrial economies. Economists have long known that two basic phenomena lie at the root of long-term economic movements in industrial societies: capital accumulation and technical progress. Attention has been concentrated on the former. In this book, by contrast, technical progress is assigned the central role. Within a multi-sector framework, the author examines the structural dynamics of prices, production and employment (implied by differentiated rates of productivity growth and expansion of demand) against a background of 'natural' relations. He also considers a number of institutional problems. Institutional and social learning, know-how, and the diffusion of knowledge emerge as the decisive factors accounting for the success and failure of industrial societies.

• Author : Laura Hillenbrand
• Publisher : Ballantine Books
• Release Date : 2018-08-21
• Total pages : 722
• ISBN : 9781984818447
• File Size : 19,6 Mb
• Total Download : 240
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Download Unbroken (Movie Tie-in Edition) in PDF, Epub, and Kindle

#1 NEW YORK TIMES BESTSELLER • The incredible true story of survival and salvation that is the basis for two major motion pictures: 2014’s Unbroken and the upcoming Unbroken: Path to Redemption. On a May afternoon in 1943, an Army Air Forces bomber crashed into the Pacific Ocean and disappeared, leaving only a spray of debris and a slick of oil, gasoline, and blood. Then, on the ocean surface, a face appeared. It was that of a young lieutenant, the plane’s bombardier, who was struggling to a life raft and pulling himself aboard. So began one of the most extraordinary odysseys of the Second World War. The lieutenant’s name was Louis Zamperini. In boyhood, he’d been a cunning and incorrigible delinquent, breaking into houses, brawling, and fleeing his home to ride the rails. As a teenager, he had channeled his defiance into running, discovering a prodigious talent that had carried him to the Berlin Olympics and within sight of the four-minute mile. But when war had come, the athlete had become an airman, embarking on a journey that led to his doomed flight, a tiny raft, and a drift into the unknown. Ahead of Zamperini lay thousands of miles of open ocean, leaping sharks, a foundering raft, thirst and starvation, enemy aircraft, and, beyond, a trial even greater. Driven to the limits of endurance, Zamperini would answer desperation with ingenuity; suffering with hope, resolve, and humor; brutality with rebellion. His fate, whether triumph or tragedy, would be suspended on the fraying wire of his will. In her long-awaited new book, Laura Hillenbrand writes with the same rich and vivid narrative voice she displayed in Seabiscuit. Telling an unforgettable story of a man’s journey into extremity, Unbroken is a testament to the resilience of the human mind, body, and spirit. Praise for Unbroken “Extraordinarily moving . . . a powerfully drawn survival epic.”—The Wall Street Journal “[A] one-in-a-billion story . . . designed to wrench from self-respecting critics all the blurby adjectives we normally try to avoid: It is amazing, unforgettable, gripping, harrowing, chilling, and inspiring.”—New York “Staggering . . . mesmerizing . . . Hillenbrand’s writing is so ferociously cinematic, the events she describes so incredible, you don’t dare take your eyes off the page.”—People “A meticulous, soaring and beautifully written account of an extraordinary life.”—The Washington Post “Ambitious and powerful . . . a startling narrative and an inspirational book.”—The New York Times Book Review “Marvelous . . . Unbroken is wonderful twice over, for the tale it tells and for the way it’s told. . . . It manages maximum velocity with no loss of subtlety.”—Newsweek “Moving and, yes, inspirational . . . [Laura] Hillenbrand’s unforgettable book . . . deserve[s] pride of place alongside the best works of literature that chart the complications and the hard-won triumphs of so-called ordinary Americans and their extraordinary time.”—Maureen Corrigan, Fresh Air “Hillenbrand . . . tells [this] story with cool elegance but at a thrilling sprinter’s pace.”—Time “Unbroken is too much book to hope for: a hellride of a story in the grip of the one writer who can handle it.”—Christopher McDougall, author of Born to Run

• Author : Stella Parks
• Publisher : W. W. Norton & Company
• Release Date : 2017-08-15
• Total pages : 512
• ISBN : 9780393634273
• File Size : 17,9 Mb
• Total Download : 180
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Download BraveTart: Iconic American Desserts in PDF, Epub, and Kindle

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more "The most groundbreaking book on baking in years. Full stop."—Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

• Author : Richard Heinberg
• Publisher : New Society Publishers
• Release Date : 2004-09-01
• Total pages : 223
• ISBN : 9781550923377
• File Size : 41,7 Mb
• Total Download : 548
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Download Powerdown in PDF, Epub, and Kindle

If the US continues with current policies, the next decades will be marked by war, economic collapse, and environmental catastrophe. Resource depletion and population pressures are about to catch up with us, and no one is prepared. The political élites, especially in the US, are incapable of dealing with the situation, and have in mind a punishing game of "Last One Standing." The alternative is "Powerdown," a strategy that will require tremendous effort and economic sacrifice in order to reduce per-capita resource usage in wealthy countries, develop alternative energy sources, distribute resources more equitably, and reduce the human population humanely but systematically over time. While civil society organizations push for a mild version of this, the vast majority of the world's people are in the dark, not understanding the challenges ahead, nor the options realistically available. Powerdown speaks frankly to these dilemmas. Avoiding cynicism and despair, it begins with an overview of the likely impacts of oil and natural gas depletion and then outlines four options for industrial societies during the next decades: Last One Standing: the path of competition for remaining resources; Powerdown: the path of cooperation, conservation, and sharing; Waiting for a Magic Elixir: wishful thinking, false hopes, and denial; Building Lifeboats: the path of community solidarity and preservation. Finally, the book explores how three important groups within global society - the power élites, the opposition to the élites (the antiwar and anti-globalization movements, et al: the "Other Superpower"), and ordinary people - are likely to respond to these four options. Timely, accessible and eloquent, Powerdown is crucial reading for our times. Listen to an interview with Richard Heinberg from WRPI.

• Author : Michael Moss
• Publisher : Signal
• Release Date : 2013-02-26
• Total pages : 352
• ISBN : 9780771057090
• File Size : 50,8 Mb
• Total Download : 513
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Download Salt Sugar Fat in PDF, Epub, and Kindle

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

• Author : Sarah Coates
• Publisher : Hardie Grant Books
• Release Date : 2015-09-01
• Total pages : 168
• ISBN : 9781743583463
• File Size : 48,5 Mb
• Total Download : 944
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Download The Sugar Hit! in PDF, Epub, and Kindle

Sarah Coates, blogger behind the award-winning thesugarhit.com, is a baking genius. Sarah’s first book, The Sugar Hit!, introduces us to her fabulous cookies, cakes, pancakes, doughnuts, ice creams, brownies, drinks, cupcakes, pies and heaps more. She’s compiled her most ass-kicking recipes with the goal of bringing ridiculously spectacular, chocolate-coated, sprinkle-topped, pastry-wrapped, deep-fried, syrup-drizzled sweets into your life and kitchen. Sarah’s got you covered from first thing in the morning to the middle of the night. Wake up to Blueberry Pancake Granola, take a break with a couple of Choc Chip Pretzel Cookies, or recharge with a Cherry Hazelnut Energy Bar. Or hey, why not just blow the lid off the place with a Filthy Cheat’s Jam Donut? The Sugar Hit! is divided into 6 fun chapters: Breakfast & Brunch Coffee Break Healthy Junk Midnight Snacks Party Time Happy Holidays Grab some sugar, butter, flour, chocolate and eggs and you’re just a cream, sift, melt and crack away from creating delicious snacks, cakes and desserts.

• Author : Rachel Laudan
• Publisher : Univ of California Press
• Release Date : 2015-04-03
• Total pages : 488
• ISBN : 9780520286313
• File Size : 53,7 Mb
• Total Download : 946
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Download Cuisine and Empire in PDF, Epub, and Kindle

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

• Author : Experts from Dole Food Company,Experts from The Mayo Clinic,Experts from UCLA Center for H
• Publisher : Elsevier
• Release Date : 2002-01-13
• Total pages : 516
• ISBN : 9780080530871
• File Size : 45,5 Mb
• Total Download : 760
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Download Encyclopedia of Foods in PDF, Epub, and Kindle

The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. Details healthy eating guidelines based on the RDA food pyramid Provides scientific basis and knowledge for specific recommendations Beautifully illustrated Extensive list of reliable nutrition resources Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste

• Author : Frank Gunstone
• Publisher : John Wiley & Sons
• Release Date : 2009-02-12
• Total pages : 304
• ISBN : 9781405150026
• File Size : 34,8 Mb
• Total Download : 146
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Download The Chemistry of Oils and Fats in PDF, Epub, and Kindle

The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.