In August 2019 this book will be published in paperback with the title Plucked: Chicken, Antibiotics, and How Big Business Changed the Way the World Eats.

Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

Food, Energy and Water: The Chemistry Connection provides today's scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form ...

How your food choices afffect your health, happiness, and the future of life on earth.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety ...

Edited by Dr. Edward J. Rielly, author of Baseball: An Encyclopedia of Popular Culture, the book examines how baseball and society intersect and interact, and how the quintessential American game reflects and affects American culture.

The story of how Americans came to drink milk For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food.

Offering thorough, highly practical coverage of food regulatory law, this authoritative volume: Features new and updated material on US food law, including recent regulations concerning novel food processing Covers requirements of food ...

Citric acid chemistry - syntheses of citric acid, neutralization, degradation, oxidation, esterification, formation of anhydrides, amides and citrate-based siderophores is reviewed.

A self-proclaimed candy fanatic and lifelong chocoholic traces the history of some of the much-loved candies from his youth, describing the business practices and creative candy-making techniques of some of the small companies.