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Food Safety

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Faith, Food, And Family In A Yupik Whaling Community

RRP $260.99

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For more than fifteen hundred years Yupik and proto-Yupik Eskimo peoples have lived at the site of the Alaskan village of Gambell on St. Lawrence Island. Their history is a record of family and kin, and of the interrelationship between those who live in Gambell and the spiritual world on which they depend; it is a history dominated by an abiding desire for community survival.

Relying on oral history blended with ethnography and ethnohistory, Carol Zane Jolles views the contemporary Yupik people in terms of the enduring beliefs and values that have contributed to the community's survival and adaptability. She draws on extensive interviews with villagers, archival records, and scholarly studies, as well as on her own ten years of fieldwork in Gambell to demonstrate the central importance of three aspects of Yupik life: religious beliefs, devotion to a subsistence life way, and family and clan ties. Jolles documents the life and livelihood of this modern community of marine mammal hunters and explores the ways in which religion is woven into the lives of community members, paying particular attention to the roles of women. Her account conveys a powerful sense of the lasting bonds between those who live in Gambell and their spiritual world, both past and present.


Biochemistry Of Foods

RRP $381.99

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This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.

Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.

  • Features new and updated material since the second edition with many more illustrations
  • Discusses the nature, synthesis and processing aspects of food components
  • Written by an accomplished scientist who was awarded the William J Eva award by the Canadian Institute of Food Science and Technology (CIFST)


Food And Multiculture

RRP $71.50

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With its 8.3 million occupants, London is a bustling and diverse metropolis characterized by rich histories of socioeconomic change and multiculture. The abundance of smells and tastes which can be experienced in the city are integral to understanding both its history and the reality of London's urban present. From the fiery chillies sold by street grocers which are linked to years of cultural exchange, through 'cuisines of origin' like jellied eels to hybridized dishes such as the chicken katsu wrap, sensory experiences are key to understanding the complex cultural genealogies of the city and its social life.. .In this fascinating book, Alex Rhys-Taylor offers a ground-breaking sensory ethnography of East London. Drawing on a multicultural context in one of the most cosmopolitan cities in the world, he explores concepts such as gentrification, class antagonism, new ethnicities and globalization. Each of the eight chapters combines micro histories of ingredients such as fried chicken, bush-meat, and curry sauce with narratives from individuals, providing a unique, engaging account of the evolution of taste and culture through time and space.. .With its innovative methodology, this is a highly original contribution to the fields of sensory studies, food studies, urban studies, and cultural studies.


Drawing: Birds

RRP $10.99

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Birds are an intriguing subject for artists of all skill levels, and aspiring illustrators and bird enthusiasts alike will find creative inspiration and valuable drawing instruction in Drawing: Birds. This comprehensive book opens by introducing pencil artists to the essential drawing tools, including graphite pencils, erasers, paper, and other materials. Valuable information on the different types of drawing pencils and the strokes they produce, as well as suggestions for ways to handle the pencil establishes the content to follow, including how to render a variety of techniques, such as shading, stippling, hatching, crosshatching, and others. Aspiring artists will also discover helpful tips for creating composition, understanding and seeing value, transferring photo references, and taking artistic liberties. Professional artist and nature enthusiast, Maury Aaseng, offers simple, comprehensive instruction for drawing a range of lovely birds, as well as information for achieving accurate proportions, capturing motion, and building up form. Special attention is given to creating realistic textures, such as feathers, bark, nests, and water. With easy step-by-step projects that start with basic shapes and progress to detailed final drawings, artists will learn to draw many birds of a feather, from the common to the exotic. Artists will explore the sizes and shapes of birdlife, including a golden eagle, crane, finch, pelican, and more. Easy-to-follow instruction and art tips throughout make Drawing: Birds a complete guide for artists desiring to create realistic and detailed drawings of their flighty feathered friends. For the aspiring avian artist, Drawing Birds is a must-have art-instruction reference.


Microbiological Examination Methods Of Food And Water

RRP $405.99

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Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria

Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization.

This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.



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Food Safety Books

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

Food Safety