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E. N. Anderson Food and Environment in Early and Medieval China


Chinese food is one of the most recognizable and widely consumed cuisines in the world. Almost no town on earth is without a Chinese restaurant of some kind, and Chinese canned, frozen, and preserved foods are available in shops from Nairobi to Quito. But the particulars of Chinese cuisine vary widely from place to place as its major ingredients and techniques have been adapted to local agriculture and taste profiles. To trace the roots of Chinese foodways, one must look back to traditional food systems before the early days of globalization. Food and Environment in Early and Medieval China traces the development of the food systems that coincided with China's emergence as an empire. Before extensive trade and cultural exchange with Europe was established, Chinese farmers and agriculturalists developed systems that used resources in sustainable and efficient ways, permitting intensive and productive techniques to survive over millennia. Fields, gardens, semiwild lands, managed forests, and specialized agricultural landscapes all became part of an integrated network that produced maximum nutrients with minimal input—though not without some environmental cost. E. N. Anderson examines premodern China's vast, active network of trade and contact, such as the routes from Central Asia to Eurasia and the slow introduction of Western foods and medicines under the Mongol Empire. Bringing together a number of new findings from archaeology, history, and field studies of environmental management, Food and Environment in Early and Medieval China provides an updated picture of language relationships, cultural innovations, and intercultural exchanges.

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E. N. Anderson Everyone Eats


Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

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Ritson Christopher Practical Ethics for Food Professionals. Ethics in Research, Education and the Workplace


This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry, including treatment of animals; the use of genetically modified organisms; food product advertising; health claims and sustainability. Several further chapters present case studies which show how ethical thinking can be applied in real life examples. This volume should be on the desk of every food industry professional responsible for important decisions about science, marketing, resources, sustainability, the environment and people.

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James Brennan G. Food Processing Handbook


Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.

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U.S. Department of Defense SURVIVAL HANDBOOK - How to Find Water, Food and Shelter in Any Environment, How to Protect Yourself and Create Tools, Learn How to Survive

Группа авторов Food, Environment, and Climate Change

Zed Rengel Improving Water and Nutrient-Use Efficiency in Food Production Systems


Improving Water and Nutrient Use Efficiency in Food Production Systems provides professionals, students, and policy makers with an in-depth view of various aspects of water and nutrient us in crop production. The book covers topics related to global economic, political, and social issues related to food production and distribution, describes various strategies and mechanisms that increase water and nutrient use efficiency, and review te curren situation and potential improvements in major food-producing systems on each continent. The book also deals with problems experienced by developed countries separtaely from problems facing developing countries. Improving Water and Nutrient Use Efficiency emphasizes judicious water and nutrient management which is aimed at maximising water and nutrient utilisation in the agricultural landscape, and minimising undesirable nutrient losses to the environment.

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Marion Nestle Pet Food Politics


Marion Nestle, acclaimed author of <I>Food Politics, </I>now tells the gripping story of how, in early 2007, a few telephone calls about sick cats set off the largest recall of consumer products in U.S. history and an international crisis over the safety of imported goods ranging from food to toothpaste, tires, and toys. Nestle follows the trail of tainted pet food ingredients back to their source in China and along the supply chain to their introduction into feed for pigs, chickens, and fish in the United States, Canada, and other countries throughout the world. What begins as a problem «merely» for cats and dogs soon becomes an issue of tremendous concern to everyone. Nestle uncovers unexpected connections among the food supplies for pets, farm animals, and people and identifies glaring gaps in the global oversight of food safety.

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Bryant Simon Food and Eating in America


Guides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources covering the cultivation, preparation, marketing, and consumption of food from the time before Europeans arrived in North America to the present-day United States. It is organized around what the authors label the “Four P’s”—production, politics, price, and preference—in order to show readers that food represents something more than nutrition and the daily meals that keep us alive. The documents in this book demonstrate that food we eat is a “highly condensed social fact” that both reflects and is shaped by politics, economics, culture, religion, region, race, class, and gender. Food and Eating in America covers more than 500 years of American food and eating history with sections on: An Appetizer: What Food and Eating Tell Us About America; Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America; Fields and Foods in the Nineteenth Century; Feeding a Modern World: Revolutions in Farming, Food, and Famine; and Counterculture Cuisines and Culinary Tourism. Presents primary sources from a wide variety of perspectives—Native Americans, explorers, public officials, generals, soldiers, slaves, slaveholders, clergy, businessmen, workers, immigrants, activists, African Americans, Hispanics, Asian Americans, artists, writers, investigative reporters, judges, the owners of food trucks, and prison inmates Illustrates the importance of eating and food through speeches, letters, diaries, memoirs, newspaper and magazine articles, illustrations, photographs, song lyrics, advertisements, legislative statutes, court rulings, interviews, manifestoes, government reports, and recipes Offers a new way of exploring how people lived in the past by looking closely and imaginatively at food Food and Eating in America: A Documentary Reader is an ideal book for students of United States history, food, and the social sciences. It will also appeal to foodies and those with a curiosity for documentary-style books of all kinds.

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Judith E. Anderson Stones and Stories

Food and Environment in Early and Medieval China | E. N ...

Food and Environment in Early and Medieval China E. N. Anderson. 352 pages | 6 x 9 Cloth 2014 | ISBN 9780812246384 | $75.00s | Outside the Americas £62.00 Ebook editions are available from selected online vendors A volume in the series Encounters with Asia "This is a marvelous book, a long-view description of China's basic geography, the advantages and constraints imposed by climate and ...

Everyone Eats: Understanding Food and Culture by E. N ...

Everyone Eats: Understanding Food and Culture - Ebook written by E. N. Anderson. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Everyone Eats: Understanding Food and Culture.

Everyone Eats: Understanding Food and Culture by E.N. Anderson

A great introduction to nutritional (or food) anthropology, E.N. Anderson takes you from our evolution as omnivorous mammals to an in depth look at the current world food production and distribution network. Anderson covers a lot of very interesting facts and analyzes a great deal of data, presenting it in such a way that it is beneficial to both layperson as well as academic, with a very ...

Everyone Eats: Understanding Food and Culture - E. N ...

EN Anderson is a Nutritional Anthropologist and Professor of Anthropology at the University of California Riverside. The sound footing of the author in the discipline of Nutritional anthropology along with the ready wittedness and sense of humor makes the reading of ‘Every one eats’ a memorable one.

Eugene N. Anderson, “Food and Environment in Early and ...

Eugene N. Anderson‘s new book offers an expansive history of food, environment, and their relationships in China.From prehistory through the Ming and beyond, Food and Environment in Early and Medieval China (University of Pennsylvania Press, 2014) pays careful attention to a wide range of contexts of concern with nature and its resources. Readers of Anderson’s book will find fascinating ...

Everyone Eats: Understanding Food and Culture - 2nd ...

N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world ...

Amazon.com: Everyone Eats: Understanding Food and Culture ...

N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment. Enter your mobile number or email ...

E. ANDERSON | Professor Emeritus | University of ...

E. N. Anderson "This excellent and important article adds another case to the many now on record that indicate that tropical shifting cultivation can be sustainable, intensive, and highly productive."

Anderson Food Supply (HK) Co Ltd

Anderson Food Supply (HK) Co Ltd. 26761211 / 26761398 / 25550370 / 24098685; 會員賬戶 . 註冊; 登錄; 收藏 (0) 購物車(0) 去結賬; 首頁 什類 家禽 拼盤 牛類 豬類 雞類 海鮮類 醃製品 羊類 及 其他肉類. 燉奶佬-即食海蜇絲(麻油味)(包) HKD$17.00 . 燉奶佬-即食海蜇絲(香辣味)(包) HKD$17.00 . 燉奶佬-經典豬腳薑醋(盒) HKD$47.00 . 燉 ...

Anderson Food Supply (HK) Co Ltd

Anderson Food Supply (HK) Co Ltd. 26761211 / 26761398 / 25550370 / 24098685; 會員賬戶 . 註冊; 登錄; 收藏 (0) 購物車(0) 去結賬; 首頁 什類 家禽 拼盤 牛類 豬類 雞類 海鮮類 醃製品 羊類 及 其他肉類. 紐西蘭 - 脆炸鱈魚手指(包) HKD$28.00 . 灣仔碼頭-黑椒香菇新豬肉素餃(包) HKD$21.00 . 灣仔碼頭-紫甘藍栗米新豬肉素餃(包) HKD ...

Everyone Eats: Understanding Food and Culture: Anderson, E ...

N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment. Customers who bought this item also ...

Food Without the Cooks: Everyone Eats: Understanding Food ...

Request PDF | On Feb 1, 2006, Carol S. Lindquist published Food Without the Cooks: Everyone Eats: Understanding Food and Culture by E. N. Anderson New York University Press, 2005, 294 pages | Find ...

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On China by The Food of China by E. N. Anderson,

The Food of China by E. N. Anderson, Yale University Press, 2010 . Technomobility in China: Young Migrant Women and Mobile Phones (Critical Cultural Communication) by Cara Wallis NYU Press, January 7, 2013 Tibet: A History by Sam van Schaik, Yale University Press. June 3, 2013 Science and Civilization in China, Volume 6, Biology and Biological Technology, Part 2, Agriculture by Joseph Needham ...

Food and Environment in Early and Medieval China

Food and Environment in Early and Medieval China (Encounters with Asia series) by E. N. Anderson. <p>Chinese food is one of the most recognizable and widely consumed cuisines in the world. Almost no town on earth is without a Chinese restaurant of some kind, and Chinese canned, frozen, and preserved foods are available in shops from Nairobi to Quito.

The Food of China. By E. N. Anderson. [New Haven and ...

The Food of China. By E. N. Anderson. [New Haven and London: Yale University Press, 1988. 263 pp. £14.95.[ - Volume 119 - Hugh D. R. Baker

Amazon.com: Food and Environment in Early and Medieval ...

E. N. Anderson is Professor Emeritus of Anthropology, University of California, Riverside, and author of numerous books, including Everyone Eats: Understanding Food and Culture. Product details. Item Weight : 1.37 pounds; Hardcover : 352 pages; ISBN-10 : 0812246381; ISBN-13 : 978-0812246384; Product Dimensions : 6 x 0.94 x 9 inches; Publisher : University of Pennsylvania Press; First Edition ...

Books by E.N. Anderson (Author of Everyone Eats)

E.N. Anderson has 22 books on Goodreads with 723 ratings. E.N. Anderson’s most popular book is Everyone Eats: Understanding Food and Culture.

PresidentOvercome - Everyone Eats: Understanding Food and ...

Title: Everyone Eats: Understanding Food and Culture; Author: E.N. Anderson; Released: 2005-03-01; Language: Pages: 295; ISBN: 0814704964; ISBN13: 978-0814704967; ASIN: 0814704964; DOWNLOAD CLICK HERE. Review “Anderson's book is a solid introduction to the anthropology of food for students and general readers. It is clear, well-written, spiced with interesting examples, and illustrated with ...

The Food of China - E. N. Anderson - Google Books

E.N. Anderson's comprehensive, entertaining historical and ethnographic account of Chinese food from the Bronze Age to the twentieth century shows how food has been central to Chinese governmental policies, religious rituals, and health practices from earliest times. The historical survey of agricultural and culinary customs, in the first half of the book, offers a wealth of fact and ...

The Food of China by E. N. Anderson (1990, Trade Paperback ...

Food of China, Paperback by Anderson, Eugene N., ISBN 0300047398, ISBN-13 9780300047394, Brand New, Free shipping in the US Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos

Anderson, E. N. The Food of China New Haven, CT: Yale ...

Anderson, E. N. The Food of China. New Haven, CT: Yale University Press, 1990. ISBN: 978‐0300047394. Chapter 7, “The Climax of Traditional Agriculture.” • What are the technologies of the "Neolithic level of agricultural development"? • What is the story of an atomtrogen of ni in the United States? • What do Chinese agricultural technologies tell us about Chinese culture? • Why ...

THE 10 BEST Restaurants in Anderson - Updated December ...

Best Dining in Anderson, Indiana: See 2,811 Tripadvisor traveler reviews of 144 Anderson restaurants and search by cuisine, price, location, and more.

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Everyone Eats : Understanding Food and Culture by E. N. Anderson and a great selection of related books, art and collectibles available now at AbeBooks.com.

Eat Anders

Gedreven door enthousiasme, gepassioneerd in het grillen en koken. Dat zijn de ingrediënten die wij graag samenbrengen...

THE 10 BEST Burgers in Anderson (Updated November 2020 ...

Best Burgers in Anderson, South Carolina: Find 3,321 Tripadvisor traveller reviews of THE BEST Burgers and search by price, location, and more.

Best 30 Restaurants in Anderson, IN with Reviews - YP.com

Awesome place to get food. Service is great food made to order and best pizza in town. You can try the rest but go here for the best. Order Online. 2. Third Generation Pizza . Restaurants Pizza Italian Restaurants (2) Directions (765) 378-7770. 4969 E County Road 67. Anderson, IN 46017. KN. Wonderful pizza. The crust was amazing - crisp. Toppings were fresh and flavorful. Service was very good ...

Home | andersons.ie

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Anderson Food – Virginia and Trent's dining experiences

Anderson Food Virginia and Trent's dining experiences. Home Home. Welcome to Virginia and Trent's eating and drinking adventures. We have enjoyed trying a lot of new places as well as many return visits to some of our favourites. We thought we'd like to share our experiences and would be interested to hear of your experiences of the places we review. Recent Posts. Bondi Trattoria October 14 ...

Food in Anderson - Yelp

Food in Anderson. Showing 1-40 of 70. 1. Bartels Giant Burger. 74 reviews $ Inexpensive Burgers, Coffee & Tea, Sandwiches. 2311 N St, Anderson, CA “ With iceberg lettuce and sliced tomatoes and red onions if you like. ” In 3 reviews. 2. Kaleidoscope Coffee Company. 27 reviews $ Inexpensive Coffee & Tea. 2258 North St, Anderson, CA “ I just moved to the Anderson area and I was looking for ...

Anderson Food Hygiene - Morden SM4 5SG (Surrey), 31 ...

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The Food of China. By E. N. Anderson. New Haven: Yale ...

The Food of China. By E. N. Anderson. New Haven: Yale University Press, 1988. xvi, 263 pp. $23.50. - Volume 48 Issue 2 - Lillian M. Li

Food in Anderson - Yelp

Find the best Food on Yelp: search reviews of 189 Anderson businesses by price, type, or location.

Anderson Food Pantry - Fotos | Facebook

Anderson Food Pantry, Anderson (Texas). Gefällt 1.251 Mal · 2 Personen sprechen darüber · 168 waren hier. The Anderson Food Pantry exists to serve those in need of food assistance in Anderson, TX,...

Anderson Grill in Anderson - Restaurant reviews

Most guests recommend trying nicely cooked lemon soup, tenderloin and bacon.You will enjoy its food, especially good crepes, biscuits and waffles.When visiting this restaurant, it's a must to try delicious coffee.. Anderson Grill is well known for its great service and friendly staff, that is always ready to help you. According to the reviewers' opinions, prices are democratic.

Anderson Seafoods — Kitchen & Food - QVC.com

Kitchen & Food; Anderson Seafoods; Filter By: Clear All Filters Your Selections: Anderson Seafoods; Category. Appetizers & Snacks (8) Seafood (101) Brand. Anderson Seafoods; Temp-tations (415) Design Imports (662) BergHOFF (316) Certified International (241) LocknLock (89) Kansas City Steak (268) Vintage Wine Estates (126) Lenox (219) Tervis (45) Le Creuset (108) More. Price. $50 - $100 (52 ...

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The Food of China by Anderson, E. N. and a great selection of related books, art and collectibles available now at AbeBooks.com.

Best 30 Restaurants in Anderson, SC with Reviews - YP.com

Another popular cuisine in Anderson is restaurant food. You can find 42 restaurants such as Bamboo Gardens Chinese Restaurant, Wild Wing Cafe, or B & B Restaurant, all of which have good reviews. These restaurants have over 13 reviews and an average of 4 stars, making them a popular choice for Anderson locals. If those two options don't seem to fit your tastes, YP.com also suggests Domino's ...

Anderson's Chic-n-Fish - Restaurant - Chippewa Falls ...

With over 30 years of experience cooking in the fast food world of concessions, we are excited to present our brick and mortar Chic-n-Fish take out restaurant.

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Sweet potato pie - a holiday staple in Anthony Anderson's home

"Black-ish" actor Anthony Anderson dishes about the many foods and sweets that can be found on his table during the holidays, including the family favorite - sweet potato pie. (Nov. 24)

Anderson, IN Food Trucks - Menus and Reviews - MenuPix

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Anderson Essen und Trinken: Auf Tripadvisor finden Sie 2.806 Bewertungen von 144 Anderson Restaurants, Bars und Cafés - angezeigt nach Küche, Preis und Lage.

Das beste Fast Food in Anderson - tripadvisor.de

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Anderson's Chic-n-Fish - Meal takeaway | 615 W Park Ave ...

Anderson's Chic-n-Fish is located in Chippewa County of Wisconsin state. On the street of West Park Avenue and street number is 615. To communicate or ask something with the place, the Phone number is (715) 861-3911.

Mark Lynn Anderson Twilight of the Idols


Twilight of the Idols revisits some of the sensational scandals of early Hollywood to evaluate their importance for our contemporary understanding of human deviance. By analyzing changes in the star system and by exploring the careers of individual stars—Wallace Reid, Rudolph Valentino, and Mabel Normand among them—Mark Lynn Anderson shows how the era’s celebrity culture shaped public ideas about personality and human conduct and played a pivotal role in the emergent human sciences of psychology, anthropology, and sociology. Anderson looks at motion picture stars who embodied various forms of deviance—narcotic addiction, criminality, sexual perversion, and racial indeterminacy. He considers how the studios profited from popularizing ideas about deviance, and how the debates generated by the early Hollywood scandals continue to affect our notions of personality, sexuality, and public morals.

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Eric Rath Food and Fantasy in Early Modern Japan


How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval «fantasy food» rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.

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Группа авторов Food Chains


In recent years, the integrity of food production and distribution has become an issue of wide social concern. The media frequently report on cases of food contamination as well as on the risks of hormones and cloning. Journalists, documentary filmmakers, and activists have had their say, but until now a survey of the latest research on the history of the modern food-provisioning system&mdash;the network that connects farms and fields to supermarkets and the dining table&mdash;has been unavailable. In Food Chains , Warren Belasco and Roger Horowitz present a collection of fascinating case studies that reveal the historical underpinnings and institutional arrangements that compose this system. The dozen essays in Food Chains range widely in subject, from the pig, poultry, and seafood industries to the origins of the shopping cart. The book examines what it took to put ice in nineteenth-century refrigerators, why Soviet citizens could buy ice cream whenever they wanted, what made Mexican food popular in France, and why Americans turned to commercial pet food in place of table scraps for their dogs and cats. Food Chains goes behind the grocery shelves, explaining why Americans in the early twentieth century preferred to buy bread rather than make it and how Southerners learned to like self-serve shopping. Taken together, these essays demonstrate the value of a historical perspective on the modern food-provisioning system.

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Dorothy Duncan Canadians at Table


Here is one of the most unique and fascinating food histories in the world, exploring the diverse culinary history of Canada. Winner of the 2007 Canadian Culinary Book Award for Canadian Food Culture In Canadians at Table we learn about lessons of survival from the First Nations, the foods that fuelled fur traders, and the adaptability of early settlers to their new environment. As communities developed and transportation improved, waves of newcomers arrived, bringing memories of foods, beverages, and traditions they had known, which were almost impossible to implement in their new homeland. They discovered instead how to use native plants for many of their needs. Community events and institutions developed to serve religious, social, and economic needs from agricultural and temperance societies to Womens Institutes, from markets and fairs to community meals and celebrations.

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British Nutrition Foundation Nutrition and Development. Short and Long Term Consequences for Health


This Task Force report reviews the evidence that the seeds of many adult diseases are sown in utero and in infancy. The report, written by experts in the field, summarises current knowledge in this area. It illustrates how early life nutrition can bring about changes in organ development and function, thus programming risk of disease in adult life. It also considers what might be done in early life to reduce the burden of future ill health. Nutrition and Development: Short- and Long-Term Consequences for Health includes chapters on the history of this topic area, normal growth and development, and current recommendations and practice in relation to nutrition and diet in early life. Chapters exploring the possible mechanisms and pathways of critical windows for development cover the effects of diet and nutrition in early life on organ and skeletal development, the role of sex hormones in programming disease susceptibility, the establishment of gastrointestinal microbiota, and the impact of early life nutrition on cognitive and neurological development. This new report: • describes how development occurs and explores how changes in the fetal and postnatal environment, such as over- or under-nutrition, can result in permanent alterations in function; • explains how diet and nutrition in early life can affect risk of adult disease, with specific chapters on allergic disease and asthma, bone health, cancer, cardiovascular disease, cognitive function, diabetes and obesity; • includes a summary of the key points, as well as recommendations in each chapter to help fill the gaps in our knowledge; • provides an overview of the main messages in a practical question and answer format suitable for lay readers. Nutrition and Development is an important information resource for those involved in research and teaching in the health sciences sector and is also of value to those involved in making decisions about health policy. It will be of interest to a broad range of health professionals, the food industry and those who write and broadcast about the effects of food on health.

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Группа авторов Policies for High Quality, Safe, and Sustainable Food Supply in the Greater Mekong Subregion


This book presents research into the production of safe, high-quality, and environmentally friendly agriculture products in the Greater Mekong Subregion. It also explores the actions and policy options that could be pursued. Three themes are examined: Improving Food Safety and Quality; Inclusive and Sustainable, Safe and Environment-Friendly Agriculture Products; and Value Chains for Safe and Environment-Friendly Agriculture Products. This aligns with the ASEAN Economic Community blueprint, which calls for the creation of a single market and production base for food, agriculture, forestry; and integration of the region into the global economy.

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Jim Riviere E. Chemical Food Safety


Chemical Food Safety: A Scientist's Perspective introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases that challenge the risk assessment strategies of toxicology and microbiology. Riviere investigates the potential health consequences of pesticides, food additives and drugs, demonstrating how science can be applied to make risk assessments. He differentiates between “real risks” and “phantom risks,” unearthing numerous fallacies in the public perception of risk assessment and evidence of people’s intolerance to certain types of risks—no matter how remote. Chemical Food Safety is based on credible, scientifically correct data rather than irrational fears propagated by media coverage concerning food safety. The book explores these riveting topics: *food security and the world of bioterrorism, *toxicity of natural compounds and artificial additives in foods, *the toxicology of pesticides in food, *issues of biotechnology and genetically modified food, *other compelling issues in chemical food safety.With its focus on how the results of toxicology are applied in the real world, Chemical Food Safety: A Scientist’s Perspective will be a valuable addition to the libraries of food scientists, dieticians, animal producers, veterinarians and anyone else with a professional or personal interest in risk assessment, toxicology, epidemiology or food safety.

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Grandison Alistair S. Food Processing Handbook


The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006

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The magnitude of the food-waste disposal problem cannot be understated. Utilisation of food waste is of concern to the food processing industry, consumers, environmentalists, and regulators of handling and disposal systems. Food waste is not consistent in quality, is usually high in moisture content, and is only available locally. This book focuses on the challenges of utilising both wet and/or processed food waste. The regulatory environment relating to food waste, the perspective of the end-users, and practical use as animal feed is also discussed. One of the goals of this publication, other than to give a clear explanation of the subject of food waste and its uses as animal feed, is to stimulate a need for research.

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The increase in global population, urbanization and industrialization is resulting in the conversion of cultivated land into wasteland. Providing food from these limited resources to an ever-increasing population is one of the biggest challenges that present agriculturalists and plant scientists are facing. Environmental stresses make this situation even graver. Plants on which mankind is directly or indirectly dependent exhibit various mechanisms for their survival. Adaptability of the plants to changing environment is a matter of concern for plant biologists trying to reach the goal of food security. Despite the induction of several tolerance mechanisms, sensitive plants often fail to withstand these environmental extremes. Using new technological approaches has become essential and imperative. Plant-Environment Interaction: Responses and Approaches to Mitigate Stress throws light on the changing environment and the sustainability of plants under these conditions. It contains the most up-to-date research and comprehensive detailed discussions in plant physiology, climate change, agronomy and forestry, sometimes from a molecular point of view, to convey in-depth understanding of the effects of environmental stress in plants, their responses to the environment, how to mitigate the negative effects and improve yield under stress. This edited volume is written by expert plant biologists from around the world, providing invaluable knowledge to graduate and undergraduate students in plant biochemistry, food chemistry, plant physiology, molecular biology, plant biotechnology, and environmental sciences. This book updates scientists and researchers with the very latest information and sustainable methods used for stress tolerance, which will also be of considerable interest to plant based companies and institutions concerned with the campaign of food security.

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