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 ...
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.
This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery.
"Shows how the intelligent analysis of the history of a single commodity can be used to pry open the history of an entire world of social relationships and human behavior."-The New York Review of Books.
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 ...
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.* ...
Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.