Bitter

Bitter

Author: Jennifer McLagan

Publisher: Ten Speed Press

Published: 2014-09-16

Total Pages: 541

ISBN-13: 1607745178

DOWNLOAD EBOOK

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.


Bitter Tastes

Bitter Tastes

Author: Donna M. Campbell

Publisher: University of Georgia Press

Published: 2016

Total Pages: 401

ISBN-13: 082034172X

DOWNLOAD EBOOK

Challenging the conventional understandings of literary naturalism defined primarily through its male writers, Donna M. Campbell examines the ways in which American women writers wrote naturalistic fiction and redefined its principles for their own purposes. Bitter Tastes looks at examples from Edith Wharton, Kate Chopin, Willa Cather, Ellen Glasgow, and others and positions their work within the naturalistic canon that arose near the turn of the twentieth century. Campbell further places these women writers in a broader context by tracing their relationship to early film, which, like naturalism, claimed the ability to represent elemental social truths through a documentary method. Women had a significant presence in early film and constituted 40 percent of scenario writers--in many cases they also served as directors and producers. Campbell explores the features of naturalism that assumed special prominence in women's writing and early film and how the work of these early naturalists diverged from that of their male counterparts in important ways.


Strategies to Reduce Sodium Intake in the United States

Strategies to Reduce Sodium Intake in the United States

Author: Institute of Medicine

Publisher: National Academies Press

Published: 2010-11-14

Total Pages: 506

ISBN-13: 0309148057

DOWNLOAD EBOOK

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.


Bitterness

Bitterness

Author: Michel Aliani

Publisher: John Wiley & Sons

Published: 2017-04-17

Total Pages: 260

ISBN-13: 1118590295

DOWNLOAD EBOOK

The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.


Bitter In The Mouth

Bitter In The Mouth

Author: Monique Truong

Publisher: Random House

Published: 2012-04-30

Total Pages: 306

ISBN-13: 1446499138

DOWNLOAD EBOOK

Growing up in Boiling Springs, North Carolina, in the '70s and '80s, Linda Hammerick knows that she is different. She has strong, almost paralysing associations between words and tastes; she doesn't look like everyone else; and she isn't popular at school. She finds her way through life with the help of her great uncle 'Baby' Harper, who loves her and loves to dance, and her best friend fat-thin-fat Kelly with whom she has been exchanging letters since they were seven. But then a tragedy and a revelation will make her question everything she thought she knew about herself and her family.


Modifying Bitterness

Modifying Bitterness

Author: Glenn M. Roy

Publisher: CRC Press

Published: 2020-09-10

Total Pages: 358

ISBN-13: 100016005X

DOWNLOAD EBOOK

Only recently has bitterness control become of commercial importance to a food or pharmaceutical formulation chemist. Over the years, an increasing interest in more palatable food and beverage products with low fat and low sugar content has arisen, thus creating a market need for the control of bitterness perception. This is the first, comprehensive treatment of this subject in book form. Organized primarily by ingredients or processing approaches affecting the bitter taste reduction or inhibition, this thorough review includes an in-depth and thoroughly referenced review of mechanisms, ingredients and applications of bitter taste reduction or inhibition.


Taste What You're Missing

Taste What You're Missing

Author: Barb Stuckey

Publisher: Simon and Schuster

Published: 2012-03-13

Total Pages: 418

ISBN-13: 1439190739

DOWNLOAD EBOOK

"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--


Taste

Taste

Author: Barb Stuckey

Publisher: Simon and Schuster

Published: 2013-03-26

Total Pages: 354

ISBN-13: 1439190747

DOWNLOAD EBOOK

Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.


Nutritional Needs in Cold and High-Altitude Environments

Nutritional Needs in Cold and High-Altitude Environments

Author: Committee on Military Nutrition Research

Publisher: National Academies Press

Published: 1996-05-29

Total Pages: 585

ISBN-13: 0309556775

DOWNLOAD EBOOK

This book reviews the research pertaining to nutrient requirements for working in cold or in high-altitude environments and states recommendations regarding the application of this information to military operational rations. It addresses whether, aside from increased energy demands, cold or high-altitude environments elicit an increased demand or requirement for specific nutrients, and whether performance in cold or high-altitude environments can be enhanced by the provision of increased amounts of specific nutrients.