Thai Street Food

Thai Street Food
By:"David Thompson"
Published on 2010-09-21 by Random House Digital, Inc.

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This Book was ranked 4 by Google Books for keyword food.

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Food and Love

Food and Love
By:"Jack Goody"
Published on 1998 by Verso

Describes the evolution of cuisines from both the East and West, their influence on the rest of the world, and taboos associated with certain foods and drinks.

This Book was ranked 9 by Google Books for keyword love.

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Food Forensics

Food Forensics
By:"Mike Adams"
Published on 2016-07-26 by BenBella Books, Inc.

What’s really in our food? Award-winning investigative journalist and clean food activist Mike Adams, the “Health Ranger,” is founder and editor of NaturalNews.com, one of the top health news websites in the world, reaching millions of readers each month. Now, in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health. To conduct this extensive research, Adams built a state-of-the-art laboratory with cutting-edge scientific instruments. Publishing results of metal concentrations for more than 800 different foods, Food Forensics is doing the job the FDA refuses to do: testing off-the-shelf foods and sharing the findings so the public can make informed decisions about what they consume or avoid. In Food Forensics, you’ll discover little-known truths about other toxic food ingredients such as polysorbate 80, MSG, sodium nitrite, pesticides, and weed killers such as glyphosate. Adams reveals stunning, never-before-reported details of heavy metals found in recycled human waste used on crops and in parks, and he explains how industrial pollution causes mercury, lead, and cadmium to end up in your favorite protein powders. This book will forever change your view of food safety, regulation, and manufacturing. When you know what’s really in your food, you can start making changes to protect yourself against serious diseases like cancer, all while maximizing your natural immune defenses against infection and disease.

This Book was ranked 5 by Google Books for keyword food.

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On Food and Cooking

On Food and Cooking
By:"Harold McGee"
Published on 2007-03-20 by Simon and Schuster

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as \

This Book was ranked 3 by Google Books for keyword cooking.

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Closing the Food Gap

Closing the Food Gap
By:"Mark Winne"
Published on 2008-01 by Beacon Press

A study of the food crisis in America looks at the dietary split between the affluent and the poor, examines how Americans of all classes get their food, assesses current policies designed to alleviate the food gap, and calls for the establishment of realistic partnerships between family farms and impoverished communities to address the problem.

This Book was ranked 10 by Google Books for keyword food.

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Just Food

Just Food
By:"James E. McWilliams"
Published on 2009-08-26 by Little, Brown

We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.

This Book was ranked 30 by Google Books for keyword food.

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Food Politics

Food Politics
By:"Marion Nestle"
Published on 2013-05-14 by Univ of California Press

We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being. Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view. Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this path-breaking book helps us understand more clearly than ever before what we eat and why.

This Book was ranked 14 by Google Books for keyword food.

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Food and Gender

Food and Gender
By:"Carole Counihan","Steven L. Kaplan"
Published on 1998 by Taylor & Francis

Food and Gender: Identity and Power examines the significance of food-centered activities to gender relations and the construction of gendered identities across cultures. Food and Gender investigates how men's and women's relationships to food may influence or determine both gender complementarity and hierarchy. Two central questions about food and gender are emphasized in this book. First, how does the control of food production, distribution and consumption contribute to power and social position? Second, how does food symbolically connote \

This Book was ranked 34 by Google Books for keyword food.

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Fast Food Nation

Fast Food Nation
By:"Eric Schlosser"
Published on 2001-01 by Houghton Mifflin Harcourt

A journalist explores the homogenization of American culture and the impact of the fast food industry on modern-day health, economy, politics, popular culture, entertainment, and food production.

This Book was ranked 2 by Google Books for keyword food.

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Vibrant Food

Vibrant Food
By:"Kimberley Hasselbrink"
Published on 2014-06-17 by Ten Speed Press

The vivid colors of fresh produce inspire this artistic collection of whole foods recipes from the creator of the acclaimed blog The Year in Food. Kimberley Hasselbrink, photographer and creator of the acclaimed blog The Year in Food, invites you to look at ingredients differently and let their colors inspire you: the shocking fluorescent pink of a chard stem, the deep reds and purples of baby kale leaves, the bright shades of green that emerge in the spring, and even the calm yellows and whites of so many winter vegetables. Thinking about produce in terms of color can reinvigorate your relationship with food, and in this collection of recipes, Hasselbrink employs aesthetics, flavor, and texture to build gorgeous yet unfussy dishes for every season. Recipes take you on a journey through spring’s Pasta with Nettle Pesto and Blistered Snap Peas, summer’s Berry–Coconut Milk Ice Pops, fall’s Turkey Burgers with Balsamic Figs, and winter’s Sparkling Pomegranate Punch. Featuring photo pairings that celebrate not only the finished dishes but also the striking ingredients that create them—plus a photograph of each and every recipe—this book reveals an artistic picture of whole foods eating.

This Book was ranked 17 by Google Books for keyword food.

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Food Foolish

Food Foolish
By:"Eric B. Schultz","John M. Mandyck"
Published on 2015-07-01 by

This Book was ranked 23 by Google Books for keyword food.

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Cultivating Food Justice

Cultivating Food Justice
By:"Alison Hope Alkon","Julian Agyeman"
Published on 2011 by MIT Press

Popularized by such best-selling authors as Michael Pollan, Barbara Kingsolver, and Eric Schlosser, a growing food movement urges us to support sustainable agriculture by eating fresh food produced on local family farms. But many low-income neighborhoods and communities of color have been systematically deprived of access to healthy and sustainable food. These communities have been actively prevented from producing their own food and often live in \

This Book was ranked 33 by Google Books for keyword food.

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Fighting for the Future of Food

Fighting for the Future of Food
By:"Rachel Schurman, William A. Munro"
Published on by U of Minnesota Press

This Book was ranked 18 by Google Books for keyword food.

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Advances in Food Extrusion Technology

Advances in Food Extrusion Technology
By:"Medeni Maskan","Aylin Altan"
Published on 2011-10-20 by CRC Press

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book: Introduces the history, nomenclature, and working principles of extrusion technology Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases Emphasizes recent research while providing an overview of trends previously reported in the literature Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products Describes thermal and nonthermal extrusion of protein products Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.

This Book was ranked 24 by Google Books for keyword food.

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Food in the Ancient World

Food in the Ancient World
By:"Joan Pilsbury Alcock"
Published on 2006 by Greenwood Publishing Group

The ways of life of four great ancient civilizations-- Egyptian, Greek, Roman, and Celtic--are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. \

This Book was ranked 36 by Google Books for keyword food.

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The Story of Our Food

The Story of Our Food
By:"K.T. Achaya"
Published on 2003-11-01 by Universities Press

This Book Outlines The Variety Of Cuisines, Food Materials And Dishes That Collectively Form Indian Food . It Draws Upon A Range Of Sources Literature, Archeology, Epigraphic Records, Anthropology, Philology, Botanical And Genetical Studies To Trace The History Of Indian Food: Classification, Customs, Rituals And Beliefs, Including The Etymology Of Food Terms. It Shows How Our Wonderful Indian Cuisine, With All Its Regional Variants, Is The Outcome Of Food Plants Brought Into India From Numerous Directions Over Thousands Of Years. And Of A Social Ethic In Which Cleanliness Was Indeed Next To Godliness.

This Book was ranked 32 by Google Books for keyword food.

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The Oxford Handbook of Food History

The Oxford Handbook of Food History
By:"Jeffrey M. Pilcher"
Published on 2012-11-08 by Oxford University Press

Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.

This Book was ranked 25 by Google Books for keyword food.

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International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
By:"Charles Gordon Sinclair"
Published on 1998-01 by Taylor & Francis

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

This Book was ranked 36 by Google Books for keyword cooking.

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Food Photography

Food Photography
By:"Nicole S. Young"
Published on 2015-07-16 by Peachpit Press

Do you need help making your food look as delicious as it tastes? Are you a “foodie” hungry for more tantalizing photos of your culinary creations? Do you have a food blog that you’d like to take to the next level, with better images and a stronger business strategy? Then this book is for you! In Food Photography: From Snapshots to Great Shots, Second Edition, photographer Nicole Young returns to dish up the basics on everything you need to know to make great food images, from getting the right camera equipment to mastering the key photographic principles of aperture, ISO, and shutter speed. She offers tips on styling food using props, fabrics, and tabletops; and she explains how to improve your photos through editing after the shoot. This new edition features many brand-new images and examples, accompanied by up-to-date discussions on achieving good lighting and composition. In addition Nicole covers developments in the industry that have emerged since the publication of the first edition, such as the entry of mirrorless cameras on the scene, and more. She also provides a brand new post-processing section focusing on Photoshop Lightroom, showing how to improve your photos through sharpening, color enhancement, and other editing techniques. Beautifully illustrated with large, vibrant photos, this book offers the practical advice and expert shooting tips you need to get the food images you want every time you pick up your camera.

This Book was ranked 6 by Google Books for keyword food.

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In Defense of Food

In Defense of Food
By:"Michael Pollan"
Published on 2008-01 by Penguin

Cites the reasons why people have become so confused about their dietary choices and discusses the importance of enjoyable moderate eating of mostly traditional plant foods.

This Book was ranked 40 by Google Books for keyword food.

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