Books

20+ results found
Title Authors Description OpenBook ID
Food safety handbook Food safety handbook Ronald H. Schmidt As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public's attention, the dawn of the twenty-fi… OL12631087W
Food science Food science Jeanne Miller Food scientists make packaged foods tastier and healthier, explore the effect of cooking on food, concoct new dishes, and help farmers grow crops better. Learn all about this cool and amazing researc… OL13825891W
A book as a places day in the life of a colonial innkeeper A book as a places day in the life of a colonial innkeeper Kathy Wilmore Describes the life of a colonial Massachusetts innkeeper, including his daily work, the rules he had to follow, and life in his town. OL14850334W
Fighting the Banana Wars and Other Fairtrade Battles Fighting the Banana Wars and Other Fairtrade Battles Harriet Lamb A gripping account of the campaigns and successes of the Fairtrade movement by the Director of Fairtrade in BritainIt started very small and full of hope. But its daring campaigns have placed Fairtra… OL15171721W
End of Overeating End of Overeating David A. Kessler Many of us find ourselves powerless in front of a bag of crisps or the last slice of pizza, but why is it that we simply can't say no? In 'The End of Overeating', David Kessler exposes how food manuf… OL15364949W
American wasteland American wasteland Jonathan Bloom American Wasteland chronicles how we waste food from farm to fork and examines the impact of our squandering. With an upbeat tone, the book offers suggestions on how we -- as a nation and as individu… OL15507729W
Chemical, biological, and functional aspects of food lipids Chemical, biological, and functional aspects of food lipids Zdzisław E. Sikorski "Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, dis… OL15537847W
Allergen management in the food industry Allergen management in the food industry Joyce I. Boye,Samuel Benrejeb Godefroy "This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foo… OL15587453W
The gospel of food The gospel of food Barry Glassner Enjoy what you eat.From the author of the national bestseller The Culture of Fear comes a rallying cry to abandon food fads and myths for calmer and more pleasurable eating.For many Americans, eating… OL15830884W
Dinner's ready Dinner's ready Anne Neigoff Describes the many different people involved in making a wide variety of foods available to the consumer in supermarkets and restaurants. OL15861411W
Dairy ingredients for food processing Dairy ingredients for food processing Ramesh C. Chandan,Arun Kilara "Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conve… OL15988478W
Innovative food processing technologies Innovative food processing technologies Kai Knoerzer "Multiphysics simulation of emerging food processing technologies discusses how multiphysics modeling - i.e., the simulation of the entire process comprising the actual equipment, varying process con… OL15999077W
Farm together now Farm together now Amy Franceschini In the summer of 2009, the authors visited twenty farms that form a portrait of the complexity of farming in the United States today. These interviews are designed to depict a sense of place, people,… OL16153042W
Why calories count Why calories count Marion Nestle "Calories--too few or too many--are the source of health problems affecting billions of people in today's globalized world. Although calories are essential to human health and survival, they cannot b… OL16240411W
Cheese and culture Cheese and culture Paul Kindstedt "Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science … OL16318765W
The food truck handbook The food truck handbook David Weber "How to start, grow, and succeed in the food truck business.Food trucks have become a wildly popular and important part of the hospitality industry. Consumers are flocking to these mobile food busin… OL16499629W
Change comes to dinner Change comes to dinner Katherine Gustafson "A fascinating exploration of America's food innovators, that gives us hopeful alternatives to the industrial food system described in works like Michael Pollan's bestselling Omnivore's Dilemma Chang… OL16521538W
Grocers sell us food Grocers sell us food Carol Greene Describes, in simple text and photographs, the jobs of the various people who work in a grocery store. OL1653261W
Risk characterization of microbiological hazards in food Risk characterization of microbiological hazards in food World Health Organization (WHO) These guidelines provide descriptive guidance on how to conduct risk characterization in various contexts, and utilizing a variety of tools and techniques. They have been developed in recognition of… OL16554237W
The American way of eating The American way of eating Tracie McMillan "In 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she worked, ate, and lived alongside the working poor to examine how… OL16586693W
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