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Essentials of Food Science
by Vickie A. Vaclavik Elizabeth W. ChristianThe fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate. gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Essentials of Food Science (Food Science Text Series)
by Vickie A. Vaclavik Elizabeth W. Christian Tad CampbellThe fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.
Essentials of Nutrition for Chefs
by Catharine Powers Mary Abbott HessEssentials Of Nutrition For Chefs
The Essentials of Wine with Food Pairing Techniques: A Straightforward Approach to Understanding Wine and Providing a Framework for Making Intelligent Food Pairing Decisions
by John Peter LaloganesThis book combines a framework for understanding wine and making intelligent food pairing decisions. By emphasizing the basics of wine and the basics of food pairing techniques, it offers content that is relevant to novice and intermediate readers and restaurateurs.
Estar bien: Prácticas de bienestar para una vida en equilibrio
by Xiomara XibilleXiomara Xibille es especialista en medicina bioenergética y ayurvédica y en este libro reúne por primera vez las claves para llevar una vida equilibrada, sana y feliz. ¿Qué es la medicina ayurvédica? ¿Cuáles son las causas más comunes de toxicidad en nuestro cuerpo? ¿En qué consiste la respiración de fuego? En Estar Bien, Xiomara Xibillé expone las claves para llevar una vida equilibrada, sana y armoniosa. Al poner en práctica diferentes hábitos a partir de actividades, ejercicios y rutinas el lector descubrirá que es posible verse y sentirse bien. Este libro reúne las bases para lograr el bienestar en todo sentido: salud, relaciones, autoestima y paz interior. En este recorrido los lectores podrán descubrir los múltiples beneficios de adquirir una serie de hábitos en su diario vivir. Invito al lector no solo a leerlo sino a incorporar los ejercicios propuestos poco a poco en su rutina diaria. La vida es mucho más sencilla de lo que parece y Xiomara nos ofrece su mano para andar este camino con pleno bienestar#. Boris Chamás
Estar bien: Prácticas de bienestar para una vida en equilibrio
by Xiomara XibilleXiomara Xibille es especialista en medicina bioenergética y ayurvédica y en este libro reúne por primera vez las claves para llevar una vida equilibrada, sana y feliz. ¿Qué es la medicina ayurvédica? ¿Cuáles son las causas más comunes de toxicidad en nuestro cuerpo? ¿En qué consiste la respiración de fuego? En Estar Bien, Xiomara Xibillé expone las claves para llevar una vida equilibrada, sana y armoniosa. Al poner en práctica diferentes hábitos a partir de actividades, ejercicios y rutinas el lector descubrirá que es posible verse y sentirse bien. Este libro reúne las bases para lograr el bienestar en todo sentido: salud, relaciones, autoestima y paz interior. En este recorrido los lectores podrán descubrir los múltiples beneficios de adquirir una serie de hábitos en su diario vivir. Invito al lector no solo a leerlo sino a incorporar los ejercicios propuestos poco a poco en su rutina diaria. La vida es mucho más sencilla de lo que parece y Xiomara nos ofrece su mano para andar este camino con pleno bienestar#. Boris Chamás
Este compró un huevito Recetas para niños
by Angelita Alfaro Mikel (© UrmenetaSe acabaron las comidas aburridas: este libro enseña cómo preparar 200 platos sustanciosos y variados que harán las delicias de los reyes de la casa Después de Cocina para estudiantes, solteros, separados, divorciados, viudos y vagos, del que se han impreso ya varias ediciones, Mikel Urmeneta, creador de Kukuxumusu, y Angelita Alfaro unen de nuevo sus talentos para hacer otro best seller. Pero esta vez se las tienen que ver con unos gastrónomos realmente duros, implacables... Los niños. Este libro, con recetas para niños que hunden sus raíces en la cocina de toda la vida, pero con esos toques que tan bien se le dan a Angelita, supone una inestimable ayuda para los padres a la hora de elaborar los menús de sus hijos. Y cuenta con la confianza de haber sido asesorado por la doctora María José Rosselló Borredá, Directora de la carrera de Nutrición y Dietética de la Universitat Ramón Llull de Barcelona.
Estela
by Ignacio Mattos Gabe UllaOne flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year,” and his restaurant Estela a spot among the World’s 50 Best. Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. The food is bold, bright, layered, playful, and surprising. Innovative without being precious. Comfort food, really. Food that bursts to life in your mouth—food that hits you right there. Estela, the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making. Estela is the restaurant, but Estela is far more than a restaurant cookbook. It’s an inviting and creative expression of Mattos’s fresh and influential style.
Esther the Wonder Pig: Changing the World One Heart at a Time
by Steve Jenkins Caprice Crane Derek WalterUnlikely pig owners Steve and Derek got a whole lot more than they bargained for when the designer micro piglet they adopted turned out to be a full-sized 600-pound sow! In the bestselling tradition of pet memoirs such as Oogy, Dewey, and Giant George, the story of ESTHER THE WONDER PIG shows how families really do come in all shapes and sizes. In the summer of 2012, Steve Jenkins was contacted by an old friend about adopting a micro piglet. Though he knew his partner Derek wouldn't be enthusiastic, he agreed to take the adorable little pig anyway, thinking he could care for her himself. Little did he know, that decision would change his and Derek's lives forever. It turned out there was nothing "micro" about Esther, and Steve and Derek had actually signed on to raise a full-sized commercial pig. Within three years, Tiny Esther grew to a whopping 600 pounds. After some real growing pains and a lot of pig-sized messes, it became clear that Esther needed much more space, so Steve and Derek made another life-changing decision: they bought a farm and opened the Happily Ever Esther Farm Sanctuary, where they could care for Esther and other animals in need. Funny, heartwarming, and utterly charming, ESTHER THE WONDER PIG follows Steve and Derek's adventure--from reluctant pig parents to farm-owning advocates for animals.
Esther's Gift: A Mitford Christmas Story
by Jan KaronIn Esther's Gift, Esther Bolick is filled with the holiday spirit as she prepares to bake the annual batch of her famous--and utterly scrumptious--orange marmalade cakes. Following Christmas Eve services at Lord's Chapel, she and Gene will deliver a two-layer marmalade to each of seven friends and neighbors, all of them favorite Mitford characters. Then Gene calculates what it costs to bake this legendary cake, and Esther is stunned. Is it worth it to spend so much money on people who haven't always measured up to her expectations? The answer is clear. She'll cut her list back--way back. This decision makes perfect sense until the lyrics of a Christmas carol steal into her heart, and help remind her what a gift really means.
Estimating Eligibility and Participation for the WIC Program: Final Report
by Panel to Evaluate the USDA's Methodology for Estimating Eligibility Participation for the WIC ProgramThis report reviews the methods used to estimate the national number of people eligible to participate in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) under full funding of the program. It reviews alternative data sets and methods for estimating income eligibility, adjunctive eligibility (which occurs when people are eligible for WIC because they are enrolled in other federal public assistance programs) and nutritional risk, as well as for estimating participation if the program is fully funded.
Estimating Eligibility and Participation for the WIC Program: Phase I Report
by Panel to Evaluate the USDA's Methodology for Estimating Eligibility Participation for the WIC ProgramA report on Estimating Eligibility and Participation for the WIC Program
Estrogen: The Natural Way
by Nina ShandlerWomen need estrogen, but estrogen levels diminish with age. In the short term, estrogen's departure leaves most women in a frequently overheated, uncomfortable state. In the long term, its exodus places their hearts, bones, and brains in harm's way. And conventional hormone replacement therapy, with its potentially distressing side effects and increased risk of breast cancer, doesn't provide a reassuring rescue. Faced with every menopausal woman's frightening estrogen dilemma, Nina Shandler discovered exciting news: Some foods contain estrogen. She headed straight for the kitchen and created this easy-to-swallow alternative. Part eating program, part cookbook, Estrogen: The Nat-ural Way shows women how to make fast, fun food using nature's estrogenic ingredients. From breakfast bars to soups, from main courses to desserts, Estrogen: The Natural Way provides a gentle yet effective version of estrogen replacement therapy.From the Trade Paperback edition.
El Estudio de China: El Estudio de Nutrición Más Completo Realizado Hasta el Momento; Efectos Asombrosos En La Dieta, La Pérdida de Peso y La Salud a Largo Plazo
by T. Colin Campbell Thomas M. CampbellLa evidencia científica es clara, los resultados son inequívocos. Cambia tu dieta y reducirás el riesgo de padecer cáncer, enfermedades cardiovasculares, diabetes y obesidad. Desde donde lo queramos ver, la salud de Norteamérica y de los países occidentales está empeorando. Cada vez gastamos más dinero en asistencia sanitaria y, sin embargo, dos tercios de la población tienen sobrepeso y 15 millones de norteame ricanos padecen diabetes. Las enfermedades cardiovasculares tienen la misma incidencia que hace treinta años, y la guerra contra el cáncer, lanzada en la década de los años setenta, ha sido un fracaso estrepitoso. Casi más de la mitad de la población padece alguna enfermedad que requiere tomar medicamentos cada semana y más de 100 millones de norteamericanos tienen el colesterol demasiado elevado. Para empeorar las cosas, estamos guiando a nuestros jóvenes a través de un camino de enfermedades y padecimientos cada vez más rápido. Los jóvenes se enferman más que antes y un tercio de nuestros niños tiene sobrepeso o está en camino de tenerlo. Además, un tipo de diabetes que antes solo afectaba a los adultos, está incidiendo cada vez más en los niños. El Estudio de China presenta un mensaje esperanzador, claro y conciso. Al mismo tiempo, desvela muchos mitos y mucha desinformación. Si quieres estar sano, cambia tu dieta.
The Eternal Search: The Story of Man and His Drugs
by Richard R. MathisonA kaleidoscopic survey of the lore and legend of the World’s drugs and medicines.This unique and delightful anecdotal history of drugs and medicines pursues the important doctrines of medicine down through the centuries. Provides fascinating data on some of the by-paths, and it traces the old wives' tale to their origins.
Ethanol and the Liver: Mechanisms and Management
by David Sherman Ronald Ross WatsonDistilling the available knowledge on ethanol-induced liver damage and directly complementing the available bio-medical literature, Ethanol and the Liver covers pathogenic and clinical aspects of alcoholic liver disease. Providing broader coverage of the subject than any available monograph, the editors and their panel of experts relate basic scien
Ethical Eating in the Postsocialist and Socialist World
by Yuson Jung Melissa L. Caldwell Jakob A. KleinCurrent discussions of the ethics around alternative food movements--concepts such as "local," "organic," and "fair trade"--tend to focus on their growth and significance in advanced capitalist societies. In this groundbreaking contribution to critical food studies, editors Yuson Jung, Jakob A. Klein, and Melissa L. Caldwell explore what constitutes "ethical food" and "ethical eating" in socialist and formerly socialist societies. With essays by anthropologists, sociologists, and geographers, this politically nuanced volume offers insight into the origins of alternative food movements and their place in today's global economy. Collectively, the essays cover discourses on food and morality; the material and social practices surrounding production, trade, and consumption; and the political and economic power of social movements in Bulgaria, China, Cuba, Lithuania, Russia, and Vietnam. Scholars and students will gain important historical and anthropological perspective on how the dynamics of state-market-citizen relations continue to shape the ethical and moral frameworks guiding food practices around the world.
The Ethical Gourmet: How to Enjoy Great Food That Is Humanely Raised, Sustainable, Nonendangered and That Replenishes the Earth
by Jay WeinsteinMore and more of us want to ensure that what we eat doesn't deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods. Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us: * When organics really matter * Where to source humanely-raised meats and other ethically produced foods * How to make choices with a clean conscience when dining out. He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water. By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapeños, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.
The Ethical Meat Handbook: From Sourcing To Butchery, Mindful Meat Eating For The Modern Omnivore (Mother Earth News Books for Wiser Living)
by Meredith Leigh“Leigh will teach you how to raise animals, butcher them, and cook and cure their meat. Even better, she explains what it means and why it matters.” —Mark Essig, author of Lesser BeastsNutrition, environmental impact, ethics, sustainability—it seems like there’s no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat?Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other.In this second edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers:Integrating animals into your garden or homesteadStep-by-step color photos for beef, pork, lamb, and poultry butchery100+ recipes for whole-animal cookingCulinary highlights: preparing difficult cuts, sauces, and extrasCharcuterie, including history, general science, principles, and tooling upThe economics and parameters for responsible meat productionEating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook, 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.“A powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative.” —Jean-Martin Fortier, author of The Market Gardener
Ethical Omnivores: Better Eating for Everyone (Routledge Studies in Food, Society and the Environment)
by Samantha NollThis book provides a detailed overview of ethical omnivorism, as well as the philosophical foundations of this movement and diet.Many eaters are concerned about the impact that their food choices have on the environment, animals, and human health. Ethical omnivorism is at once a new food ethic, diet, and global movement aimed at providing a flexible path for eaters committed to bringing about lasting change one meal at a time. While publications in food ethics are largely dominated by vegetarian titles, this book explores the viability of omnivorism, a dietary choice which is not devoid of animal products, but one which embraces eating local, eating organic, and eating humanely raised food products. In doing so, this diet builds on the local food movement’s desire to know where food comes from and stresses the importance of maintaining high animal welfare and environmental standards. Overall, this book provides a foundational overview of ethical omnivorism as a food movement and guidance for those interested in eating ethically, while recognizing that many factors influence dietary choices.This book will be of great interest to students and scholars of food studies, food, agriculture and animal ethics, environmental philosophy, and those more widely interested in making ethical food choices.
Ethics in the Alcohol Industry
by Simon J. Robinson Alexandra J. KenyonA close look at the ethical and social responsibilities of the alcohol industry in the 21st Century. It begins with a whistle stop tour of the historical developments of alcohol. It then critiques the legislative and voluntary codes surrounding the advertising industry, popular culture, religious groups, Government and local authorities.
The ethics of consumption
by Helena Röcklinsberg Per SandinWe are all consumers. What we consume, how, and how much, has consequences of great moral importance for humans, animals, and the environment. Great challenges lie ahead as we are facing population growth and climate change and reduced availability of fossil fuels. It is often argued that key to meeting those challenges is changing consumption patterns among individual as well as institutions, for instance through reducing meat consumption, switching to organic or fair trade products, boycotting or 'buycotting' certain products, or consuming less overall. There is considerable disagreement regarding how to bring this about, whose responsibility it is, and even whether it is desirable. Is it a question of political initiatives, producer responsibility, the virtues and vices of individual consumers in the developed world, or something else? Many of these issues pose profound intellectual challenges at the intersection of ethics, political philosophy, economics, and several other fields. This publication brings together contributions from scholars in numerous disciplines, including philosophy, law, economics, sociology and animal welfare, who explore the theme of 'the ethics of consumption' from different angles.
The Ethics Of What We Eat: Why Our Food Choices Matter
by Peter Singer Jim MasonPeter Singer, the groundbreaking ethicist whom The New Yorker calls the most influential philosopher alive teams up again with Jim Mason, his coauthor on the acclaimed Animal Factories, to set their critical sights on the food we buy and eat: where it comes from, how it is produced, and whether it was raised humanely. The Ethics of What We Eat explores the impact our food choices have on humans, animals, and the environment. Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make healthful, humane food choices. As they point out: You can be ethical without being fanatical.
The Ethics of What We Eat: Why Our Food Choices Matter
by Peter Singer Jim MasonPeter Singer, the groundbreaking ethicist whom The New Yorker calls the most influential philosopher alive teams up again with Jim Mason, his coauthor on the acclaimed Animal Factories, to set their critical sights on the food we buy and eat: where it comes from, how it is produced, and whether it was raised humanely. The Ethics of What We Eat explores the impact our food choices have on humans, animals, and the environment. Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make healthful, humane food choices. As they point out: You can be ethical without being fanatical.
The Ethicurean Cookbook: Recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year
by The EthicureanThe Ethicurean philosophy is simple: eat local, celebrate native foods, live well.The Ethicurean is quietly changing the face of modern British cooking: all from a walled garden in the heart of the Mendip Hills. The Ethicurean Cookbook follows a year in their magnificent kitchen and garden, and celebrates the greatest food, drink and traditions of this fair land.The combinations are electric: confit rabbit is paired with lovage breadcrumbs, cured roe deer flirts with wood sorrel, and foraged nettle soup is fortified by a young Caerphilly. The salads are as fresh as a daisy: honeyed walnuts nestle amongst beetroot carpaccio, rich curd cheese is balanced by delicate cucumber. And the comfort of pies and puds - pork and juniper pie, Eccles cakes with Dorset Blue Vinny - is only enhanced by the apple juice, cider and beer poured in equal measure.With 120 recipes and a year of seasonal inspiration in photographs and words, Ethicureanism is a new British cooking manifesto.