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GLUTEN FREE FOOD LIST: The...

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Food Styling : The Art of...

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eCampus.com Food Styling : The Art of Preparing Food for the Camera
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Behind every mouthwatering image of food is a dedicated food stylist whose job it is to consider, plan, and perfect every detail from the curve of an apple stem to the fan of a shrimp tail. In Food Styling, master stylist Delores Custer presents the definitive reference in the field--complete with detailed information on essential tools and useful equipment, step-by-step guidance on achieving the perfect shot, and a wealth of tried-and-true techniques for everything from voluminous frostings to mile-high san
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Mitigating the Nutritional...

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BookDepository.com Mitigating the Nutritional Impacts of the Global Food Price Crisis by Board on Global Health
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Free Delivery Worldwide : Mitigating the Nutritional Impacts of the Global Food Price Crisis : Paperback : National Academies Press : 9780309140188 : 0309140188 : 31 Dec 2010
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Food Styling : The Art of...

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Behind every mouthwatering image of food is a dedicated food stylist whose job it is to consider, plan, and perfect every detail from the curve of an apple stem to the fan of a shrimp tail. In Food Styling, master stylist Delores Custer presents the definitive reference in the field--complete with detailed information on essential tools and useful equipment, step-by-step guidance on achieving the perfect shot, and a wealth of tried-and-true techniques for everything from voluminous frostings to mile-high san
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Hydrocolloids in Food...

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eCampus.com Hydrocolloids in Food Processing
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Although employment in the food industry may at times be unstable, the foods put into the marketplace must be very stable. With turnover at food companies as well as internal job transfers, many food scientists are quickly thrown into new product development areas. One of the most difficult aspects of working in a new type of food area is to master the stabilizers used in that food. Stabilizers not only keep a food from physically falling apart but also provide critical rheological functionality, including various desirable gel and viscosity profiles. In addition, the flavor release, color, and appearance of the food are often highly dependent on the stabilizers used. Finally, design of the processing procedures to manufacture the food product is often contingent on insuring correct... Less
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Food in the USA: A Reader

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eCampus.com Food in the USA: A Reader
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Brings together essential reading on food topics and is the only substantial collection of essays on food and culture in America. For anyone who has wondered just what food means to Americans, this volume is indispensable. Softcover.
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Food in Society : Economy,...

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knetbooks.com Food in Society : Economy, Culture, Geography
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Food is now a massive international undertaking, and this new textbook provides a broad introduction, encompassing economics, cultural studies, and geography. It can be used in a wide range of courses, from economics to food science to political science and postmodern studies of cultural attitudes. The first part of the book focuses on the political economy of food and traces the supply chain from production to point of sale. It highlights the increasing impact of capitalism on each stage of the process. The second part examines global issues in supply and demand, including famine, world patterns of food aid, and the related geopolitics. The third part is devoted to political ecology and the environmental issues related to food production and consumption.
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Food in Society : Economy,...

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eCampus.com Food in Society : Economy, Culture, Geography
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Food is now a massive international undertaking, and this new textbook provides a broad introduction, encompassing economics, cultural studies, and geography. It can be used in a wide range of courses, from economics to food science to political science and postmodern studies of cultural attitudes. The first part of the book focuses on the political economy of food and traces the supply chain from production to point of sale. It highlights the increasing impact of capitalism on each stage of the process. The second part examines global issues in supply and demand, including famine, world patterns of food aid, and the related geopolitics. The third part is devoted to political ecology and the environmental issues related to food production and consumption.
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Food in the USA: A Reader

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Brings together essential reading on food topics and is the only substantial collection of essays on food and culture in America. For anyone who has wondered just what food means to Americans, this volume is indispensable. Softcover.
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1998 Code of Federal...

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Sears Marketplace 1998 Code of Federal Regulations: Title 21 Food and Drugs, Parts 170-199: April 1, 1998, Volume 3 by U. S. Office of the Federal
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1998 Code of Federal Regulations: Title 21 Food and Drugs, Parts 170-199: April 1, 1998, Volume 3 by U. S. Office of the Federal Register Nat/ U. S. Office of the Federal Register Nat [Paperback]
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The Book of Yields: Accuracy...

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eCampus.com The Book of Yields: Accuracy in Food Costing and Purchasing, 7th Edition
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Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food more quickly and accurately. It is the food service manager's most powerful tool for controlling costs. With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math! Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 1,000 raw food ingredients... Less
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The Economics of Food: How...

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Kobo eBooks The Economics of Food: How Feeding and Fueling the Planet Affects Food Prices, A... eBook
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Buy The Economics of Food: How Feeding and Fueling the Planet Affects Food Prices, Adobe Reader by Westhoff, Patrick and Read this Book on Kobo's Free Apps. Discover Kobo's Vast Collection of Ebooks Today - Over 3 Million Titles, Including 2 Million Free Ones!
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Hydrocolloids in Food...

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knetbooks.com Hydrocolloids in Food Processing
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Although employment in the food industry may at times be unstable, the foods put into the marketplace must be very stable. With turnover at food companies as well as internal job transfers, many food scientists are quickly thrown into new product development areas. One of the most difficult aspects of working in a new type of food area is to master the stabilizers used in that food. Stabilizers not only keep a food from physically falling apart but also provide critical rheological functionality, including various desirable gel and viscosity profiles. In addition, the flavor release, color, and appearance of the food are often highly dependent on the stabilizers used. Finally, design of the processing procedures to manufacture the food product is often contingent on insuring correct... Less
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Food and Development by E. M...

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BookDepository.com Food and Development by E. M. Young
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Free Delivery Worldwide : Food and Development : Paperback : Taylor & Francis Ltd : 9780415498005 : 0415498007 : 03 May 2012 : The relationship between food and development has always been controversial. Over the last 30 years, development in the north and south has failed to deliver people a decent diet. While some people have too little food and die as a consequence; some people have too much food and die from associated diseases. Furthermore, some methods of food production create social dislocation and deadly environments where biodiversity is eroded and pollution is rampant. While guaranteeing enough food for the world's inhabitants continues to be a serious challenge, new issues about food have emerged. Food and Development is a lively and lucidly written text which provides a clear... Less
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A History of Food

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eCampus.com A History of Food
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This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable- to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behaviour, and between dietary habits and methods of cooking. This new expanded edition includes a foreword by food writer,... Less
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National Geographic Food...

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National Geographic National Geographic Food Journeys of a Lifetime
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Few experiences are as satisfying as a chance to explore the world's great culinary traditions and landmarks and here, in the latest title of our popular series of illustrated travel gift books, you'll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor. On the menu is the best of the best from all over the globe: Tokyo's freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You'll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you'll also discover the simpler pleasures of the side-street cafes that cater to local people and the classic specialties that give each region a... Less
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The Cultural Politics of Food...

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eCampus.com The Cultural Politics of Food and Eating A Reader
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Food is an important and endlessly fascinating lens for social and cultural analysis –not only for anthropologists, but also for scholars of history, literature, cultural studies, political economy, and public policy. The subject is a central idiom for understanding cultural practices and for teaching about culture on many levels. The Cultural Politics of Food and Eating is a collection of readings that uses the study of food as a vehicle for addressing broad themes that are emerging in social anthropology: globalization, capitalism, market economies, and consumption practices. The Cultural Politics of Food and Eating offers an ethnographically informed perspective on the ways in which people use food to make sense of life in an increasingly interconnected world. It includes... Less
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Sanitation : Cleaning and...

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eCampus.com Sanitation : Cleaning and Disinfection in the Food Industry
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Food safety is one of today's major concerns. One essential factor in food safety is the cleaning and disinfection of the equipment used in the food industries. Hazards may be physical, microbiological, biological or chemical agents of disease. The consequences of contamination can be extremely harmful for the consumer and the economic and legal implications for the manufacturer are often disastrous. Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. This practical book discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers... Less
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Food You Crave: Luscious...

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CHEFS Catalog Food You Crave: Luscious Recipes for a Healthy Life
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CHEFS Catalog
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Cookbooks & DVDs - Krieger, host of Food Networks “Healthy Appetite,“ is a proponent of good, fresh food, simply but deliciously prepared. Each of the 200 recipes contains a complete nutritional breakdown, as well as tips on ingredients and techniques for eating smart and eating well. -
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Where Does Your Food Come...

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Christianbook.com Where Does Your Food Come From? Teaching Systems Nutrition
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Eating should be about more than just delicious foods. Ensure students understand the basics of nutrition with Standard Deviants: Teaching Systems Nutrition. This series will help students understanding vitamins, minerals, and water necessary for the body, as well as the importance of choices that amount to a healthy, strong lifestyle! Volume 7: Where Does Your Food Come From? enters into the plastic-wrapped world of the food-industry in the past, present and future..as well as the realm of organic, fresh, local foods. Topics covered include the food industry, what organic is, processed vs. unprocessed food, and local food. Each DVD is 26 minutes. Grades 7-12. Each module includes a DVD as well as a CD-ROM with digital workbook.
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Food Carrier Box, For Room...

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Restaurant Equipment Solutions Food Carrier Box, For Room Service Table, (3) Removable
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Food Carrier Box, For Room Service Table, (3) Removable Perforated Shelves, Electrical Element
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The Book of Yields: Accuracy...

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knetbooks.com The Book of Yields: Accuracy in Food Costing and Purchasing, 7th Edition
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Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food more quickly and accurately. It is the food service manager's most powerful tool for controlling costs. With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math! Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 1,000 raw food ingredients... Less
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CafePress Food - the language...

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CafePress.com CafePress Food - the language of love. Apron
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Shop Today! Get Extra 20% OFF! Use code CSE20! Get Extra 20% OFF. Use Code: CSE20. Spice up conversations in the kitchen or around the BBQ with this durable custom apron. Ideal for cooking, baking, grilling or bartending, it's perfect for foodies of all sizes.31 long & 29 wide100% heavy high-quality cotton twillDrawstring waist and two patch center divided pocketsAvailable in white, khaki, or lemonMachine washable
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1998 Code of Federal...

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Sears Marketplace 1998 Code of Federal Regulations: Title 21 Food and Drugs, Parts 200-299: April 1, 1998, Volume 4 by U. S. Office of the Federal
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1998 Code of Federal Regulations: Title 21 Food and Drugs, Parts 200-299: April 1, 1998, Volume 4 by U. S. Office of the Federal Register Nat/ U. S. Office of the Federal Register Nat [Paperback]
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Understanding Food :...

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eCampus.com Understanding Food : Principles and Preparation
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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.978053873
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A History of Food

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knetbooks.com A History of Food
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This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable- to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behaviour, and between dietary habits and methods of cooking. This new expanded edition includes a foreword by food writer,... Less
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A History of Food in 100...

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BookDepository.com A History of Food in 100 Recipes by William Sitwell
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Free Delivery Worldwide : A History of Food in 100 Recipes : Hardback : HarperCollins Publishers : 9780007411993 : 0007411995 : 04 Dec 2012 : The ingredients, cooks, techniques and tools that have shaped our love of food.
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Understanding Food Science...

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eCampus.com Understanding Food Science and Technology (with InfoTrac)
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UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology. The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field. The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity. Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts. Next the text includes an overview of food law that provides historical perspective as well as the latest... Less
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More Digital Food Photography

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eCampus.com More Digital Food Photography
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In MORE DIGITAL FOOD PHOTOGRAPHY award-winning Olympus visionary photographer Lou Manna builds on his acclaimed work in his first book, 'Digital Food Photography,' demonstrating the most successful techniques for photographing food. Written in a clear, concise manner, MORE DIGITAL FOOD PHOTOGRAPHY is geared toward the intermediate photographer. This book provides technical insight and behind-the-scenes images, dishing out secrets of the trade through tips and quotes from leading food and prop stylists. Features new to this title include an extensive resource guide, abundant diagrams of lighting set-ups, and color-coded sidebars giving recipes of illustrated dishes. Unique to this book, the cover concept was chosen from hundreds of entries to Best Looking Food of 2009, a contest launched... Less
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GLUTEN FREE FOOD LIST: The...

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Kobo eBooks GLUTEN FREE FOOD LIST: The Complete A to Z Guide eBook
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Food Fundamentals

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eCampus.com Food Fundamentals
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    This book explains the how’s and the why’s that are basic to the production of safe, high-quality foods.   Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics. This edition retains popular features such as Science Notes, Cultural Accents, and Ingredient Highlights and contains a new feature focusing on food evaluation.  Essential for all students majoring in food science, dietetics, and nutrition; the book’s knowledge base will help prepare individuals to function effectively in their future careers.
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The Cultural Politics of Food...

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knetbooks.com The Cultural Politics of Food and Eating A Reader
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Food is an important and endlessly fascinating lens for social and cultural analysis –not only for anthropologists, but also for scholars of history, literature, cultural studies, political economy, and public policy. The subject is a central idiom for understanding cultural practices and for teaching about culture on many levels. The Cultural Politics of Food and Eating is a collection of readings that uses the study of food as a vehicle for addressing broad themes that are emerging in social anthropology: globalization, capitalism, market economies, and consumption practices. The Cultural Politics of Food and Eating offers an ethnographically informed perspective on the ways in which people use food to make sense of life in an increasingly interconnected world. It includes... Less
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Food and Culture

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eCampus.com Food and Culture
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FOOD AND CULTURE successfully provides information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Katherine P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.
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Food Flavour Technology

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eCampus.com Food Flavour Technology
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Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost.  There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours.  The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances. The creation of flavourings is the starting point for the book, outlining the methodology... Less
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Food Service Menus: Pricing &...

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The WEBstaurant Store Food Service Menus: Pricing & Managing the Food Service Menu for Maximum Profit
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The WEBstaurant Store
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Menu management is an important component in the restaurant industry. Learn menu costing, pricing, layout, design, and menu analysis in this paperback guide. Part of the Food Service Professional Guide To series, this helpful reference provides plenty of real world examples, presented in a concise, easy to read format. 143 pages. FS13-01
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Sanitation : Cleaning and...

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knetbooks.com Sanitation : Cleaning and Disinfection in the Food Industry
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Food safety is one of today's major concerns. One essential factor in food safety is the cleaning and disinfection of the equipment used in the food industries. Hazards may be physical, microbiological, biological or chemical agents of disease. The consequences of contamination can be extremely harmful for the consumer and the economic and legal implications for the manufacturer are often disastrous. Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. This practical book discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers... Less
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Introductory Foods

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eCampus.com Introductory Foods
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A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. The volume... Less
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Food for Fifty

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eCampus.com Food for Fifty
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This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New! Over 100 new recipes and recipe revisions.    New! Updated charts and tables . New! Expanded section on ways to make recipes more healthy.  New! Updated information on menu planning for special meals, events and receptions. New!... Less
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