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Nutrition, foods

  • Food Science and Human Nutritionby G. Charalambous

    Elsevier Science 2015; US$ 93.95

    This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists, manufacturers, packagers, etc., involved in the perennial effort to gain... more...

  • The Political Language of Foodby Joe Abisaid; Jennifer Adams; Melissa Boehm; Samuel Boerboom; Samuel Boerboom; Kathy Brady; Cristin A. Compton; Leda Cooks; Ellen Gorsevski; Casey Ryan Kelly; Justin Killian; Megan A. Koch; Amy Pason; Jessica Prody

    Lexington Books 2015; US$ 89.99

    This edited collection explores how food language is political. The contributors examine the production of food language in conjunction with historical social movements, food labeling practices, illustrations of social class, as well as corporate and bureaucratic language. more...

  • Handbook of Mineral Elements in Foodby Miguel de la Guardia; Salvador Garrigues

    Wiley 2015; US$ 299.95

    Mineral elements are found in foods and drink of all different types, from drinking water through to mothers? milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific... more...

  • Sugarby Andrew F. Smith

    Reaktion Books 2015; US$ 18.00

    It?s no surprise that sugar has been on our minds for millennia. First cultivated in New Guinea around 8,000 B.C.E., this addictive sweetener has since come to dominate our appetites?whether in candy, desserts, soft drinks, or even pasta sauces?for better and for worse. In this book, Andrew F. Smith offers a fascinating history of this simultaneously... more...

  • Medieval Tastesby Massimo Montanari; Beth Archer Brombert

    Columbia University Press 2015; US$ 34.99

    In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and their reflections in today?s food trends. He immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor... more...

  • Hedonic Eating: How the Pleasurable Aspects of Food Can Affect Our Brains and Behaviorby Nicole Avena

    Oxford University Press 2015; US$ 48.99

    Overeating and obesity are on the rise. Despite public health warnings, availability of diet books and programs, and the stigma associated with obesity, many people find it difficult to achieve and maintain a healthy body weight. While there are many books on the topic of caloric or need-based eating, obesity and overeating can also result from eating... more...

  • Local Food Environmentsby Kimberly B. Morland

    CRC Press 2015; US$ 99.95

    Local Food Environments: Food Access in America provides information on the complex nature of food delivery systems as well as the historical and political trends that have shaped them over time. The book presents the empirical evidence demonstrating disparities in access to healthy affordable foods across the United States and how these disparities... more...

  • People of Walmart: State of Emergencyby Andrew Kipple; Adam Kipple; Luke Wherry

    Sourcebooks 2015; US$ 12.99

    Take Cover ?People of Walmart has issued an official state of emergency! Fortunately for you, all the survival gear you need is conveniently located at your favorite local supercenter, where these crazy, cringe-worthy shoppers are letting their freak flags fly high than ever. In this brand new collection from the wildly popular website, PeopleofWalmart.com,... more...

  • HACCPby Sara E. Mortimore; Carol A. Wallace

    Wiley 2015; US$ 57.95

    Readers of this accessible book ? now in a revised and updated new edition ? are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found... more...

  • Pesticide Residues in Food - 2013by WHO

    World Health Organization 2015; US$ 180.00

    This volume contains toxicological monographs that were prepared by the 2013 Joint FAO/WHO Meeting on Pesticide Residues (JMPR) which met in Geneva on 17-26 September 2013. The monographs in this volume summarize the safety data on 14 pesticides that could leave residues in food commodities. These pesticides are benzovindiflupyr bixafen... more...