Food Safety





Food Safety

Food Poisoning - Food Safety - Food Prep - Food Storage

Food Allergies - Processed Foods - Raw Food - Healthy Food






Superfoods

RRP $12.58

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Superfoods: Top Superfoods and Superfoods Recipes for a Powerful Superfoods Diet, More Energy and Increased Immunity Superfoods are something that nearly everyone is interested in these days. Whether it's for better health, to look and feel younger or just to emulate celebrities who rave about the benefits of their new superfood diet on talk shows, people are curious about what are superfoods, exactly. This book answers many of the questions that people have about super foods. It goes far beyond simply providing a list of superfoods; after all, it's easy enough to find a superfood list from any number of websites, magazines and other sources. It provides a variety of recipes which incorporate the top superfoods, including raw superfoods and live superfoods as well as information on which of the many foods purported as nutritional marvels actually deserve to be counted as among the ultimate superfoods.


Ethnic American Food Today

RRP $332.99

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Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways-the network of activities surrounding food itself-as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture's influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity-and richness-of both ethnicity and food in America today.


Re-thinking Organic Food And Farming In A Changing World

RRP $354.99

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This book is based on the assumption that "organic has lost its way". Paradoxically, it comes at a time when we witness the continuing of growth in organic food production and markets around the world. Yet, the book claims that organic has lost sight of its first or fundamental philosophical principles and ontological assumptions. The collection offers empirically grounded discussions that address the principles and fundamental assumptions of organic farming and marketing practices. The book draws attention to the core principles of organic and offers different clearly articulated and well-defined conceptual frameworks that offer new insights into organic practices. Divided into five parts, the book presents new perspectives on enduring issues, examines standards and certification, gives insights into much-discussed and additional market and consumer issues, and reviews the interplay of organic and conventional farming. The book concludes with a framework for rethinking ethics in the organic movement and reflections on the positioning of organic ethics.


Draw 500 Things From Nature

RRP $17.99

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A new fun format for Quarry's best-selling 20 Ways to Draw a Tree and 44 Other Nifty Things from Nature, this cute chunky volume features 500 inspirational illustrations in a perfect small size for drawing on the go! From trees, acorns, and eggs, to flowers, feathers, and dragonflies, Draw 500 Things from Nature is perfect for illustrators, cartoonists, doodlers, and anyone who loves to sketch.`

This is not a step-by-step technique book--rather, the trees and plants in this volume are simplified, modernized and reduced to the most basic elements, offering simple abstract shapes and forms that meld to create the building blocks of any item (man-made or organic) that you want to draw. This all-in-one pocket-sized sketchbook lets you draw right on the pages making it easy to keep all of your most inspired creations at hand.

About the Author

Eloise Renouf graduated from university with a degree in Printed Textiles. She designed high-end fashion prints for two years for the Timney Fowler Design Studio in London, then moved to New York and spent another year working in design studios, again designing prints for fashion. She established her own stationery business with her partner in 2001; for 8 years, they have designed and published their own greetings cards, selling to stores both domestically and internationally. `

In addition, she designs giftware and has done commissions for organizations such as UNICEF. She also teaches part time on the Textiles Degree course at Nottingham Trent University. Eloise has a keen interest in mid-century art and design that influences her design aesthetic. Imagery, textiles, children's book illustrations, and home interiors from the 1950's, 60's, and 70's contribute to her unique, appealing style. She currently lives in Nottingham, U.K.


Phosphates In Food

RRP $1.00

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Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.



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Food Safety Articles

Food Poisoning Food Safety Food Prep Food Storage
Food Allergies Processed Foods Raw Food Healthy Food

Food Safety Books

Food Poisoning Food Safety Food Prep Food Storage
Food Allergies Processed Foods Raw Food Healthy Food

Food Safety