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The Physiology of Taste: Or, Meditations On Transcendental Gastronomy (Vintage Classics Ser.)
by Jean Anthelme Brillat-Savarin"Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended paean to the joys of food and drink has earned an enduring place in the world's literature.Brillat-Savarin found his true passion in gastronomy, asserting that "the discovery of a new dish does more for the happiness of mankind than the discovery of a new star." In his sparkling anecdotal style, he offers witty meditations on the senses, the science of gastronomy, the erotic virtue of truffles, hunting wild turkeys in America, Parisian restaurants, the history of cooking, corpulence, diets, the best ways of making coffee and chocolate, and a hundred other engaging topics. He also shares some of his best recipes, including tunny omelette, pheasant, and Swiss fondue. No cook, chef, gourmet, or lover of fine food should miss this landmark in the gastronomic literature, a timeless work that has charmed and informed two centuries of epicures.
The Physiology of Taste: Or, Transcendental Gastronomy (American Antiquarian Cookbook Collection)
by Jean Anthelme Brillat-SavarinPerhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin&’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry. The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as:&“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.&”&“A dessert without cheese is like a beautiful woman with only one eye.&”&“Tell me what you eat and I will tell you what you are.&”&“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.&” This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
The Physiology of Taste: Or, Transcendental Gastronomy (American Antiquarian Cookbook Collection)
by Jean Anthelme Brillat-SavarinPerhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin&’s gastronomic essays are founding documents in the food-writing genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry. The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as:&“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.&”&“A dessert without cheese is like a beautiful woman with only one eye.&”&“Tell me what you eat and I will tell you what you are.&”&“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.&” This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
The Physiology of Taste: Or, Transcendental Gastronomy (American Antiquarian Cookbook Collection)
by Jean-Anthelme Brillat-SavarinBrillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, The Physiology of Taste not only contains some remarkable recipes, it an elegant argument for the pleasures of good food and a hearty appetite.
The Physiology of Taste
by Jean Anthelme Brillat-SavarinA masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
by Jean Anthelme Brillat-SavarinOriginally published in 1825, The Physiology of Taste is the most famous book ever written about food. Witty and elegant, it is a classic in the grandest sense. Brillat-Savarin set out to write about food and cookery, but his interests and enthusiasms ranged so widely over matters of the human spirit that they could hardly be contained, and his work -- here in its greatest translation -- sits on the shelf of masterpieces of world literature.
Physique, Fitness, and Performance (Exercise Physiology)
by Thomas BattinelliTotally revised and updated, this second edition of the well-received Physique, Fitness, and Performance retains the unique integrated approach of its predecessor, examining the relationship of structure to function in human performance. Far surpassing the limited focus of standard exercise and fitness books, it combines the morphological study of
Phytochemicals: Health Promotion and Therapeutic Potential
by Colleen Carkeet Kerry Grann R. Keith Randolph Dawna Salter Venzon Samantha M. IzzyIncreasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health. Phytochemicals: Health Promotion and Therapeutic Potential is the seventh in a series representing the emerging science with respect to plant-based chemicals. Drawn from the proceedings at the Seventh In
Phytochemicals: Mechanisms of Action
by Mark S. Meskin Wayne R. Bidlack Audra J. Davies Douglas S. Lewis R. Keith RandolphPhytochemicals: Mechanisms of Action is the latest volume in a highly regarded series that addresses the roles of phytochemicals in disease prevention and health promotion. The text, an ideal tool for scientists and researchers in the fields of functional foods and nutraceuticals, links diets rich in plant-derived compounds, such as fruit, vegetabl
Phytochemicals: Aging and Health
by Mark S. Meskin Wayne R. Bidlack R. Keith RandolphThe fastest growing demographic in both developed and developing societies around the world, the elderly bring unique medical and financial health-care burdens. In response to this phenomenon, a large and growing body of research is directed toward the science of healthy aging. A substantial amount of observational data points to the consumption o
Phytochemicals: Nutrient-Gene Interactions
by Mark S. Meskin Wayne R. Bidlack R. Keith RandolphUnderstanding phytochemical-gene interactions provides the basis for individualized therapies to promote health as well as prevent and treat disease. The authors of Phytochemicals: Nutrient-Gene Interactions examine the interactions between phytochemicals and the human genome and discuss the impact these interactions have on health, aging, a
Phytochemicals as Bioactive Agents
by Wayne R. Bidlack Stanley T. Omaye Mark S. Meskin Debra K. W. TophamPhytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases and the prospects for developing functional foods containing these bioactive compounds. Internationally recognized experts present the latest research findings on the antimutagenic and anticarcinogenic effects of tea and tea constituents; chemoprevention provided by plants in the family Cruciferae and genus Allium; anticarcinogenic effects of carotenoids and curcumins; the chemistry and application of alfalfa saponins; the bioactive components of rice bran and rice oil; the effects of garlic on lowering serum cholesterol; and using phytochemicals to optimize gastrointestinal tract health and function.
Phytochemicals in Fruits and their Therapeutic Properties
by C.K. NarayanaThe book provides facts of fruits and their role in curing of diseases with cell line or animal studies and their pharmacological evidence would help the readers to understand the subject in greater depth. It provides information on the subject and will help researchers to carry the interest forward. The book links the traditional knowledge available on each fruit crop regarding their curative properties and the information on their scientific validation. The contents have been organized crop wise in a logical sequence, with references been provided at the end of each chapter for further reading and better understanding of the subject.The book will help the students/ researchers/ scientists and common man alike to look at the fruits as protective foods not just because it is said so, but with a scientific explanation.Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Phytochemicals in Goji Berries: Applications in Functional Foods (Functional Foods and Nutraceuticals)
by Xingqian Ye and Yueming JiangGoji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have traditionally been employed in Chinese medicine from ancient times. Goji berries, also known as wolfberry, have become increasingly popular in the Western world because of their nutritional properties, often advertised as a superfood in Europe and North America. With the development of analysis methods, various chemical constituents have been identified, including carbohydrates, carotenoids, flavonoids, betaine, cerebroside, -sitosterol, amino acids, trace elements, vitamins and other constituents. Polysaccharides have been identified as one of the major active ingredients responsible for biological activities. Phytochemicals in Goji Berries: Applications in Functional Foods, a volume in the Functional Foods and Nutraceuticals Series, provides information about the chemical, biochemical, botanic properties, bioactive components and health benefits of Goji berries. It also discusses postharvest storage technology, processing technology, and the development and utilization of Goji berry by-products in medicinal foods and functional foods, as well as addressing food safety issues. Features: Provide information on Goji fruit origin and growing conditions, distribution, and biochemical properties Discusses such medicinal properties and health benefits of Goji berries as the capacity to lower blood pressure, treat anemia, maintain cholesterol levels in the normal range and decrease risk of cardiovascular disease. Additionally, Goji berries have anti-inflammatory and anti-tumor properties, among others Includes information on traditional products, new products and innovative processing technologies This book will serve college and university students majoring in food science, nutrition, pharmaceutical science, and botanical science. It also will serve as a unique reference for food science professionals pursuing functional foods, marketing expansion, as well as nutritional dietary management. Readers will obtain sound scientific knowledge of the nutritional value and health benefits of the different Goji berry products such as juice, cake, soup, snacks, and medicinal foods. Also available in the Functional Foods and Nutraceuticals series: Korean Functional Foods: Composition, Processing and Health Benefits, edited by Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park (ISBN 978-1-4987-9965-2) Phytochemicals in Citrus: Applications in Functional Foods, edited by Xingqian Ye (ISBN 978-1-4987-4272-6) Food as Medicine: Functional Food Plants of Africa, by Maurice M. Iwu (ISBN 978-1-4987-0609-4) For a complete list of books in the series, please visit our website at https://www.crcpress.com/Functional-Foods-and-Nutraceuticals/book-series/CRCFUNFOONUT
Phytochemicals in Health and Disease (Oxidative Stress And Disease Ser. #Vol. 12)
by Yongping Bao Roger Fenwick"� well-written and the content is clearly presented. � There are plentiful figures and tables, which are effectively labeled and adequately support the content. �highly recommended for academic and special libraries. �effectively presents current research on phytochemicals in a readable manner."- E-Streams "This landmark volume shows h
Phytochemicals in Nutrition and Health
by Mark S. Meskin Wayne R. Bidlack Audra J. Davies Stanley T. OmayeAre soy isoflavones neuroprotective? Just how different is one species of Echinacea from another? Which phytochemicals will be effective as therapeutic agents in vivo? Supported by solid scientific research, Phytochemicals in Nutrition and Health helps provide answers to these and other probing questions concerning the mechanisms of action associat
Phytochemicals in Vegetables and their Therapeutic Properties
by C.K. NarayanaThis book contains information on plant-based nutrients and phytochemicals in vegetable crops that are commonly consumed. The information generated by researchers using modern methods of biochemical analysis and results, mostly validated using cell line cultures or animal models, and to a limited extent on human volunteers have been presented. The vegetable crops have been grouped based on the family they belong to, because most often members of the same family have similar biomolecules as active ingredients and have similar effects on health. The book will help students/researchers/scientists and common man alike to look at the vegetables as protective foods, not just because it is said so, but with a scientific explanation.Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Phytochemicals of Nutraceutical Importance
by Dhan Prakash Girish SharmaNutraceuticals are bioactive phytochemicals that protect or promote health and occur at the intersection of food and pharmaceutical industries. This book covers a wide spectrum of human health and diseases, including the role of phytonutrients in the prevention and treatment. It also reviews biological and clinical effect, molecular level approach, quality assurance, bioavailability and metabolism of a number phytochemicals, and their role to combat different diseases.
Phytochemicals of Nutraceutical Importance
by Girish Sharma Dhan PrakashNutraceuticals are bioactive phytochemicals that protect or promote health and occur at the intersection of food and pharmaceutical industries. This book will cover a wider spectrum of human health and diseases including the role of phytonutrients in the prevention and treatment. The Book includes chapters dealing with biological and clinical effect, molecular level approach, quality assurance, bioavailability and metabolism of a number phytochemicals and their role to combat different diseases.
Phytopharmaceuticals and Biotechnology of Herbal Plants (Exploring Medicinal Plants)
by Sachidanand Singh Rahul Datta Parul Johri Mala TrivediPlant-based drugs play an important role in all cultures and have been crucial in maintaining health and fighting diseases, and by using contemporary methods of biotechnology, plants with explicit chemical compositions are propagated and genetically upgraded for the mining of pharmaceuticals. Phytopharmaceuticals and Biotechnology of Herbal Plants presents the latest advances in the development of transgenic plants, covering phototherapeutics, secondary metabolite production, metabolomics, metabolic engineering, bioinformatics, quality control of herbal plant products, crop improvement using various breeding techniques, tissue culture techniques, and the future of phytopharmaceuticals. Features: Describes developments and applications of phytopharmaceuticals of herbal plants. Highlights the importance of phytopharmaceutical of plants and potential applications in the food and pharma industries. Provides an overview of research on key anticancer drugs to elucidate the biotechnological approaches for their production in cell cultures. Places special emphasis on the biosynthetic pathway mapping and metabolic engineering. Phytopharmaceuticals and Biotechnology of Herbal Plants will be an invaluable resource to academics and researchers associated with plant science, herbal drug manufacturers, and phytochemists.
Phytopharmaceuticals for Brain Health
by Shahnaz Subhan Manashi BagchiResearch studies demonstrate diet and proper nutrition in conjunction with cognitive, mental, social, and physical activities can significantly help in improving brain health with advancing age, and potentially reduce the risk of cognitive decline. These studies of phytopharmaceuticals and medicinal plants, demonstrate the efficacy of Huperzine A, berry anthocyanins, trans-resveratrol, Ginkgo biloba, Bacopa monniera, Centella asiatica, tocotrienols, and palm oil in boosting brain health and physical well-being. In addition, consumption of marine fishes and general seafood is recommended for long-term nutritional intervention to preserve mental health, hinder neurodegenerative processes, and sustain cognitive capacities in humans. Omega-3 and omega-6 polyunsaturated fatty acids, n-3/n-6 PUFAs, flavonoids, and antioxidants prevent the initiation and progression of many neurological disorders. This book is a comprehensive review of phytopharmaceuticals impacting brain health with emphasis on diverse applications in food and nutrition sciences, biomedicine, neurology and other scientific and medical fields. It details available methods and contains numerous references making this the perfect guide for scientists who want to explore the fascinating world of phytopharmaceuticals with relation to brain health. Phytopharmaceuticals for Brain Health appeals to a diverse range of readers in industry, medical doctors, research and academia, including biologists, biochemists, food scientists, nutritionists and health professionals. Overall, this book brings a classic scenario of neurological problems to possible amelioration using novel nutraceuticals and functional foods.
Phytopharmaceuticals in Cancer Chemoprevention
by Debasis Bagchi Harry G. PreussDuring the past decade, a significant amount of research has been conducted on phytopharmaceuticals. Today, a growing body of evidence demonstrates the efficacy of a wide variety of natural products and affirms their potential in the treatment of cancer. Phytopharmaceuticals in Cancer Chemoprevention focuses on the role of natural supplemen
Phytoremediation in Food Safety: Risks and Prospects
by Naga Raju Maddela Sesan Abiodun AransiolaPhytoremediation is the process that uses plants to remove pollutants from soils. These pollutants are stored in the edible parts of plants and, if they are consumed above a certain level, they become a health risk for humans and animals. This book is a critical review of phytoremediation, its direct or indirect effects on food products, and the risks posed by this cost-effective technology in food safety. It shows how different plants are suited for phytoremediation, explains the role of toxicants in the environment, and analyses their effects and risks in the food chain at a global level. It also reviews the extraction methods of toxicants from plants after they are exposed to phytoremediation.Features: Summarizes the phytoremediation technology for effective remediation Describes different types of pollutants in soils that render food products useless Identifies the role of phytoremediation in the environment and its advantages and disadvantages Explains the role of phytoexclusion and phytostabilization in foods and food safety Includes many case studies to describe the extraction protocols in postharvest for food safety This book is intended for practitioners in public and private companies involved in soil remediation and food production, as well as graduate students and academics, in both developed and developing countries, who are involved in soil and environmental sciences, the food industry, agriculture, and biotechnology.
Phytotechnology: A Sustainable Platform for the Development of Herbal Products (Urbanization, Industrialization, and the Environment)
by Wanderley Pereira OliveiraHerbal products have traditionally been used in several industrial sectors and have gained a notable reputation in recent years due to the current trend in society, which seeks natural, healthier, and more sustainable products. The processing of these products, however, is multiplex but important for the production of a high-quality standardised product. Phytotechnology: A Sustainable Platform for the Development of Herbal Products highlights the complex, multidisciplinary process of phytopharmaceutical technology used to create herbal remedies. Organised into four parts, various experts in the field clearly and objectively address the fundamental and technological concepts involved in the manufacturing of high-quality herbal products. Additional Features Emphasises how herbal products have traditionally been used in several industrial sectors, including pharmaceutical science, food, cosmetics, chemical engineering, and agroindustry Provides a much-needed update of the current information regarding phytopharmaceutical technology and focuses on industrial applications Written using a multidisciplinary approach, to include all subjects involved in the processing of herbal products The information presented is valuable reference material for professionals of different specialties who wish to enter this fascinating and innovative area.
Pianificazione dei pasti delle festività: Pianificare i pasti delle festività e liste della spesa
by Valerie PikeSemplifica la tua vita e risparmia tempo con Pianificzione dei pasti delle festività, completo di liste della spesa! Se stai preparando la festa per il giorno del Ringraziamento o la cena di Natale per la tua famiglia, il profumo tentatore del cibo tipico delle festività inebrierà la tua cucina man mano che organizzi i festeggiamenti. Fatti trovare preparato per la domenica di Pasqua con un prosciutto arrosto al miele. Troverai anche antipasti deliziosi per le tue feste, come i bocconcini Mac and Cheese, o i jalapeño ripieni. Concediti il piacere dei dolci, come la torta alla crema con cocco e lavanda, o la cheesecake all’italiana di ricotta e formaggio cremoso. Dimenticati dello stress di questi periodi con piatti favolosi che ti colpiranno per le deliziose combinazioni di gusto.