In public debates, communication campaigns and public policies, it is increasingly common to attribute to consumers and their agency an ability to help solve a broad array of societal problems. This tendency is particularly clear in the field of food consumption, owing to the fa…
"82" Result
Sort By:
A guideline on methods for analyzing foods, the organization and content of food composition tables and data bases, and procedures for the accurate international interchange of data. Focuses specifically on the issues involved in gathering, and estimating where necessary, the da…
Studien zur Geschichte der Lebensmittelwissenschaft
by Schmauderer, Eberhard Ottmar
fromVSWG
0
Type: Book
"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that…
The perception of Ethiopia projected in the media is often one of chronic poverty and hunger, but this bleak assessment does not accurately reflect most of the country today. Ethiopia encompasses a wide variety of agroecologies and peoples. Its agriculture sector, economy, and…
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and stud…
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. This anthology follows the intersection of food and faith f…
Vegan, low fat, low carb, slow carb: Every diet seems to promise a one-size-fits-all solution to health. But they ignore the diversity of human genes and how they interact with what we eat. In Food, Genes, and Culture, renowned ethnobotanist Gary Nabhan shows why the perfect die…
"Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk which often ends in failure. What are the keys to making the process a success? Based on a w…
Present-day society asks more from agriculture than just the production of food. Agriculture is now required to be concerned with the quality of food, ecosystem services, inclusion of marginalized populations, revitalization of rural territories, energy production, etc. This ope…
"This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues…
Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial effica…
Previous edition published in : 2003.
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M…
This text offers a social perspective on food, food practices, and the modern food system. It highlights several paradoxes: how food is both mundane and sacred, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in par…