Understanding Food Download Ebook PDF Epub Online

Author : E. N. Anderson
Publisher : NYU Press
Release : 2014-02-07
Page : 362
Category : Social Science
ISBN 13 : 0814760066
Description :


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.


Author : Ruth MacDonald
Cheryll Reitmeier
Publisher : Academic Press
Release : 2017-05-25
Page : 372
Category : Technology & Engineering
ISBN 13 : 0128044853
Description :


Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural production, food science, and human nutrition that will guide readers through the issues that shape our food system, including political, societal, environmental, economic, and ethical concerns. Presenting the role and impact of technology, from production to processing and safety, to cultural and consumer behavior perspectives, the book also explores the link between food systems and the history of nutrients and diet patterns, and how these influence disease occurrence. Current topics of concern and debate, including the correlations between food systems and diet-related diseases, such as obesity and diabetes are explored, as are the history and current status of food insecurity and accessibility. Throughout the text, readers are exposed to current topics that play important roles in personal food choices and how they influence components of the food system. Presents the evolution of the US food system, from historical beginnings, to current consumer and political roles and responsibilities Provides farm to fork insights on production and consumption practices in the United States Explores complex topics in call-out boxes throughout the text to help readers understand the various perspectives on controversial topics


Author : Amy Christine Brown
Publisher : Cengage Learning
Release : 2018-01-01
Page : 704
Category : Health & Fitness
ISBN 13 : 1337672351
Description :


UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive in coverage, this best-selling food fundamentals text thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The sixth edition discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and explores the various aspects of food service, including meal planning, basic food preparation, equipment, food preservation and government regulations. A new rich illustration and full-color photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.


Author : Amy Christine Brown
Publisher : Cengage Learning
Release : 2014-02-26
Page : 704
Category : Health & Fitness
ISBN 13 : 1285954491
Description :


UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. Food preparation, classification, composition, selection, purchasing, and storage for a range of traditional food items are discussed, and the various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.


Author :
Publisher :
Release :
Page :
Category :
ISBN 13 : 9789783667617
Description :



Author : Clare Tattersall
Publisher : The Rosen Publishing Group, Inc
Release : 1999-12-15
Page : 128
Category : Juvenile Nonfiction
ISBN 13 : 9780823928606
Description :


Describes how eating patterns and attitudes about food are partly determined by one's family and discusses eating disorders and how to deal with them.


Author : Michele Ver Ploeg
Publisher : DIANE Publishing
Release : 2010-02
Page : 150
Category :
ISBN 13 : 1437921345
Description :


The Food, Conservation, and Energy Act of 2008 directed the U.S. Dept. of Agr. to conduct a 1-year study to assess the extent of areas with limited access to affordable and nutritious food, identify characteristics and causes of such areas, consider how limited access affects local populations, and outline recommend. to address the problem. This report presents the findings of the study, which include results from two conferences of national and internat. authorities on food deserts and a set of research studies. It also includes reviews of existing literature, a national-level assessment of access to large grocery stores and supermarkets, analysis of the economic and public health effects of limited access, and a discussion of existing policy interventions. Illus.


Author : Maria Sassi
Publisher : Springer
Release : 2017-10-24
Page : 132
Category : Business & Economics
ISBN 13 : 3319703625
Description :


This book provides a comprehensive overview of key aspects of food insecurity, including definitional and conceptual issues, information systems and data sources, indicators, and policies. The aim is to equip readers with a sound understanding of the subject that will assist in the recognition of food insecurity and the design of suitable responses. The early chapters discuss the evolution and limitations of the concept and provide a set of conceptual frameworks for the analysis of food security. Systems used to collect data and their evolution over time are then explained, and the most commonly adopted indicators for monitoring food security are presented. Approaches to food security are then thoroughly reviewed decade by decade. Specific attention is paid to the food insecurity challenge in the new millennium, focusing particularly on recent food crises and institutional and policy-related consequences. Finally, the specific terminology of food aid and assistance is examined, with discussion of the instruments recently adopted in the food aid system. This book will be an informative and stimulating resource for both students and professionals.


Author : Robert Snedden
Publisher : The Rosen Publishing Group, Inc
Release : 2010-01-15
Page : 48
Category : Juvenile Nonfiction
ISBN 13 : 9781435896871
Description :


Describes the process of digestion, including information on why a balanced diet is important, how the body breaks down food into nutrients, and ways to avoid digestive disorders.


Author : Scott H. Sicherer
Publisher : JHU Press
Release : 2006-11-17
Page : 336
Category : Health & Fitness
ISBN 13 : 080188957X
Description :


Informative, compassionate, and practical, this guide will be indispensable for parents, physicians, school nurses, teachers, and everyone else who cares for children with food allergies.


Author : Lynn Frewer
Hans Van Trijp
Publisher : Woodhead Publishing
Release : 2006-12-22
Page : 696
Category : Technology & Engineering
ISBN 13 : 1845692500
Description :


In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international. The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption. Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. Develop an understanding of buyer behaviour to assist developing successful products Recognise the diversity between consumers and learn how to cater for their needs Covers cultural and individual differences in food choice


Author : Food and Agriculture Organization
Publisher : Food & Agriculture Org.
Release : 2019-08-06
Page : 66
Category : Political Science
ISBN 13 : 9251316961
Description :


With the entering into effect of new CITES listings for seven shark and ray species in 2014 (decided at COP16, Bangkok, 2013), FAO ran interviews with a range of shark fisheries actors to determine the impacts of governance changes in, and on, these fisheries. These interviews were conducted in collaboration with Department of Fisheries and Aquatic Resources of Sri Lanka and revealed the successes and failures in the communication of the new governance measures, which affected fishing and trade, and their impacts on food security and livelihoods. This report collates information on these impacts, as a result of a range of fisheries controls and new CITES provisions, and evaluates the effectiveness of these revised governance measures. The results offer useful insights for fisheries managers in Sri Lanka and beyond, as well as CITES (both its Secretariat and Parties), which will help guide the delivery of future investment supporting the management and conservation of threatened, commercially exploited marine species.


Author : Peter S. Murano
Publisher : Brooks/Cole Publishing Company
Release : 2003
Page : 449
Category : Health & Fitness
ISBN 13 : 9780534544867
Description :


A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.


Author : Sharon Croxford
Emma Stirling
Publisher : Routledge
Release : 2020-07-16
Page : 424
Category : Medical
ISBN 13 : 1000252132
Description :


Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science


Author : American Dietetic Association
Publisher :
Release : 1969
Page : 16
Category : Food habits
ISBN 13 :
Description :



Author : R. Steele
Publisher : Woodhead Publishing
Release : 2004-05-24
Page : 407
Category : Technology & Engineering
ISBN 13 : 9781855737327
Description :


The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field


Author : Maria Sassi
Publisher : Springer
Release : 2017-11-02
Page : 132
Category : Business & Economics
ISBN 13 : 9783319703619
Description :


This book provides a comprehensive overview of key aspects of food insecurity, including definitional and conceptual issues, information systems and data sources, indicators, and policies. The aim is to equip readers with a sound understanding of the subject that will assist in the recognition of food insecurity and the design of suitable responses. The early chapters discuss the evolution and limitations of the concept and provide a set of conceptual frameworks for the analysis of food security. Systems used to collect data and their evolution over time are then explained, and the most commonly adopted indicators for monitoring food security are presented. Approaches to food security are then thoroughly reviewed decade by decade. Specific attention is paid to the food insecurity challenge in the new millennium, focusing particularly on recent food crises and institutional and policy-related consequences. Finally, the specific terminology of food aid and assistance is examined, with discussion of the instruments recently adopted in the food aid system. This book will be an informative and stimulating resource for both students and professionals.


Author : Emanuela Ciriotti
Bianca Hutter
Publisher :
Release : 2011
Page : 200
Category : Cooking
ISBN 13 : 9788889629857
Description :



Author : Sharla Race
Publisher :
Release : 2017-11-19
Page : 368
Category : Health & Fitness
ISBN 13 : 9781907119606
Description :


A 'healthy' diet is only healthy if it works for you, and you are unique. Eating the wrong diet for you can lead to physical and mental problems, affect your appearance, alter your behaviour and limit your life. Changing your diet can truly change your life. The Food Intolerance Handbook guides you gently through understanding the ways in which food intolerance can make you ill. Detailed information, distilled from volumes of research, on individual foods and food chemicals ensures this book is a comprehensive handbook of food intolerance and food allergy. Previously published as "Change Your Diet and Change Your Life."


Author : Eric Holt-Giménez
Publisher : NYU Press
Release : 2017-10-24
Page : 256
Category : Political Science
ISBN 13 : 1583676597
Description :


Capitalism drives our global food system. Everyone who wants to end hunger, who wants to eat good, clean, healthy food, needs to understand capitalism. This book will help do that. In his latest book, Eric Holt-Giménez takes on the social, environmental, and economic crises of the capitalist mode of food production. Drawing from classical and modern analyses, A Foodie’s Guide to Capitalism introduces the reader to the history of our food systemand to the basics of capitalism. In straightforward prose, Holt-Giménez explains the political economics of why—even as local, organic, and gourmet food have spread around the world—billions go hungry in the midst of abundance; why obesity is a global epidemic; and why land-grabbing, global warming, and environmental pollution are increasing. Holt-Giménez offers emblematic accounts—and critiques—of past and present-day struggles to change the food system, from "voting with your fork," to land occupations. We learn about the potential and the pitfalls of organic and community-supported agriculture, certified fair trade, microfinance, land trusts, agrarian reform, cooperatives, and food aid. We also learn about the convergence of growing social movements using the food system to challenge capitalism. How did racism, classism, and patriarchy become structural components of our food system? Why is a rational agriculture incompatible with the global food regime? Can transforming our food system transform capitalism? These are questions that can only be addressed by first understanding how capitalism works.