Indonesia's recent history shows the unambiguous intention of the state to unite different regions through the building of a national identity, first against the Dutch colonizers, and then against regional separatist movements. The Indonesian government's study of the food cultu…
"24" Result
Sort By:
In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple eno…
Chemistry and physics of baking: materials, processes, and products : the proceedi…
by Blanshard, J. M. V., (JohnMichael Vivian), Frazier, P. J., (Peter John), Galliard, T., (Terence), Royal Society of Chemistry (Great Britain)., Food Chemistry Group, University of Nottingham., School of Agriculture
fromSpecial publication Royal Society of Chemistry
0
Type: Book
Abstract: A reference text for food scientists and technologists in the baking industry presents the proceedings of a 1985 international symposium on the chemistry and physics of baking as they influence bakery materials, processes, and products. A total of 20 technical papers a…
An arrangement of Bates ethnographic manuscripts originally prepared during work for the Western Australian Government (1904-1912) for a proposed book of the same title; includes detailed editorial commentary concerning arrangement, deletion and sources and an introductory biogr…
Covers the whole field of nutrition. Describes the major foods and nutrients and their functions in healthy humans of all ages, and the nutritional management of clinical disease states. Takes into account current problems facing nutritionists: the fact that disease prevalence i…
Een aantallen opstellen over het Engeland van vandaag, waarin weergegeven wordt hoe over voedsel wordt gedacht binnen een bepaalde sociale context. Sociale betrekkingen tussen mensen in termen van 'hoog' en 'laag', ongelijke materiele verdeling, vrijheid van keuze, de verhouding…
Culture and customs of Botswana
by Thebe, Phenyo C., Denbow, James
fromCulture and customs of Africa
0
Type: Book
Presenting a multitude of easy-to-understand figures, tables, illustrative concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progress…
Considering the preparation of six bistro favorites—hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse—Hervé This isolates the exact chemical properties that tickle our senses and stim…
Abstract: A seasonal guide to assembling balanced vegetarian breakfasts, lunches and dinners is presented. Part 1 looks at the theory (including the concepts of Yin and Yang) behind choosing a lifestyle that excludes certain foods (e.g., meat, processed flour) and at meal planni…
This report is a preliminary evaluation of new and existing data and research on acrylamide. The report provides a range of recommendations for further information and new studies to better understand the risk to human health posed by acrylamide in food. The report also provides…
Dark Emu puts forward an argument for a reconsideration of the hunter-gatherer tag for precolonial Aboriginal Australians. The evidence insists that Aboriginal people right across the continent were using domesticated plants, sowing, harvesting, irrigating and storing - behaviou…
Abstract: Strategies to facilitate eating quickly without compromising nutrition and health are reviewed. An overview of nutrition, one-minute meals and snacks, fast time management for meal preparation, convenience foods, dining out, fast foods, without guilt, weight loss, dise…
Foods and food production encyclopedia
0
Type: Book
Abstract: An extensive amount of data on food, food science, food production, and food technology is presented in a 1 volume reference tool. The subject areas are broad and highly interdisciplinary and include explanations of the natural food-growth cycle, nurturing of plants an…
Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is …
Abstract: Basic concepts and practices in food chemistry are introduced in laboratory experiments which examine chemical techniques and cookery processes. Students are encouraged to apply scientific principles to observations of food reactions. Part I describes general laborator…