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- Allen & Unwin 2011; US$ 22.72
Our world is governed by the numbers generated by the accounts of nations and corporations. We depend on these numbers to direct our governments, our institutions, corporations, economies, societies. But where did they come from and how did they become so powerful?The answer to these questions begins in the Dark Ages in northern Italy with a new form... more...
- CHOICE Books 2011; US$ 23.95
Did you know that two eggs have less saturated fat than the unsaturated margarine the average person spreads on their toast? Or that Australians throw out 7.5 million tonnes of food each year enough for three hearty meals for 13.6 million people? Food has become complicated. Every time we go shopping were confronted by an overwhelming... more...
- Wiley 2011; US$ 351.00 US$ 304.20
The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since... more...
- Storey Publishing, LLC 2003; US$ 3.95
Savor the Summertime Flavor of Fresh Fruit All Year Long! Admiring brightly colored jars of jams, jellies, marmalades, and other fruit spreads in your pantry is sure to bring a bit of summer sunshine into even the coldest, grayest days of winter. Combining centuries-old lore with state-of-the-art methods, this bulletin will teach you everything... more...
- University of California Press 2008; US$ 26.95
From its intriguing opening question?"How can we reasonably judge a meal?"?to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy,... more...
- Wiley 2012; US$ 219.95 US$ 190.62
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality , focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated... more...
- CRC Press 2012; US$ 100.00
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying... more...
- Infinite Ideas 2006; US$ 12.95
Everybody likes to take pot shots at the world of Big Food - particularly Big Fast Food. It's making everybody fat. It's making our children diabetic. It's an agent for sinister globalism. It exploits labour. It always seems to be Public Enemy # 1. There is, however, another world of Fast Food. A world that is not just about five big brands... more...