On Food and Cooking


Book Description

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.




501 Writing Prompts


Book Description

"This eBook features 501 sample writing prompts that are designed to help you improve your writing and gain the necessary writing skills needed to ace essay exams. Build your essay-writing confidence fast with 501 Writing Prompts!" --




Edible Insects


Book Description

Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Although the majority of consumed insects are gathered in forest habitats, mass-rearing systems are being developed in many countries. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products. It highlights the need to develop a regulatory framework to govern the use of insects for food security. And it presents case studies and examples from around the world. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. To fully realise this potential, much work needs to be done by a wide range of stakeholders. This publication will boost awareness of the many valuable roles that insects play in sustaining nature and human life, and it will stimulate debate on the expansion of the use of insects as food and feed.




Delay, Don't Deny


Book Description

Tired of counting calories, eliminating foods from your diet, or obsessing about food all day? If so, an intermittent fasting lifestyle might be for you! In this book, you will learn the science behind intermittent fasting, and also understand how to adjust the various intermittent fasting plans to work for your unique lifestyle. The best part about intermittent fasting is that it doesn't require you to give up your favorite foods! You'll learn how to change WHEN to eat, so you don't have to change WHAT you eat. Are you ready to take control of your health, and finally step off of the diet roller coaster? All you have to do is learn how to "delay, don't deny!"




The Practical Guide


Book Description




Salt Sugar Fat


Book Description

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."




Cuisine and Culture


Book Description

Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.




Climate change: Unpacking the burden on food safety


Book Description

Climate change is causing unprecedented damage to our ecosystem. Increasing temperatures, ocean warming and acidification, severe droughts, wildfires, altered precipitation patterns, melting glaciers, rising sea levels and amplification of extreme weather events have direct implications for our food systems. While the impacts of such environmental factors on food security are well known, the effects on food safety receive less attention. The purpose of Climate change: Unpacking the burden on food safety is to identify and attempt to quantify some current and anticipated food safety issues that are associated with climate change. The food safety hazards considered in the publication are foodborne pathogens and parasites, harmful algal blooms, pesticides, mycotoxins and heavy metals with emphasis on methylmercury. There is also, a dedicated section on the benefits of forward-looking approaches such as horizon scanning and foresight, which will not only aid in anticipating future challenges in a shifting global food safety landscape, but also help build resilient food systems that can be continually updated as more knowledge is assimilated. By building a more widespread and better understanding of the consequences climate change has on food safety, it is hoped that this document will aid in fostering stronger international cooperation in making our food safer by reducing the global burden of these concerns.




Food at Work


Book Description

This volume establishes a clear link between good nutrition and high productivity. It demonstrates that ensuring that workers have access to nutritious, safe and affordable food, an adequate meal break, and decent conditions for eating is not only socially important and economically viable but a profitable business practice, too. Food at Work sets out key points for designing a meal program, presenting a multitude of "food solutions" including canteens, meal or food vouchers, mess rooms and kitchenettes, and partnerships with local vendors. Through case studies from a variety of enterprises in twenty-eight industrialized and developing countries, the book offers valuable practical food solutions that can be adapted to workplaces of different sizes and with different budgets.




Inside Out & Back Again


Book Description

Moving to America turns H&à's life inside out. For all the 10 years of her life, H&à has only known Saigon: the thrills of its markets, the joy of its traditions, the warmth of her friends close by, and the beauty of her very own papaya tree. But now the Vietnam War has reached her home. H&à and her family are forced to flee as Saigon falls, and they board a ship headed toward hope. In America, H&à discovers the foreign world of Alabama: the coldness of its strangers, the dullness of its food, the strange shape of its landscape, and the strength of her very own family. This is the moving story of one girl's year of change, dreams, grief, and healing as she journeys from one country to another, one life to the next.