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…
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
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…
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: 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…
by Schmauderer, Eberhard Ottmar
fromVSWG
The Korean table shows American cooks how to create the exciting and authentic flavors of Korean cuisine at home.
This book explores changes in eating habits in African, Latin American and Asian cities. It reveals--through studies on city dwellers' food practices and representations--the inadequacy of an analytical approach to these changes in terms of Westernization, standardization, trans…
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…
