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Author: Kenneth F. Kiple
Publisher: Cambridge University Press
Published: 2000
Total Pages: 1068
ISBN-13: 9780521402156
DOWNLOAD EBOOKA two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Author: Steven W. Sowards
Publisher: Bloomsbury Publishing USA
Published: 2018-07-26
Total Pages: 472
ISBN-13: 1440860629
DOWNLOAD EBOOKDivided into dedicated categories about the subjects most meaningful to librarians, this valuable resource reviews 500 texts across all major fields. Drawing on their collective experience in reference services and sifting through nearly 30,000 reviews in ARBAonline, editors Steven Sowards, associate director for collection at Michigan State University Libraries, and Juneal Chenoweth, editor of American Reference Books Annual, curated this collection of titles, most of which have been published since 2000, to serve collections and reference librarians in academic and public libraries. From the Encyclopedia of Philosophy and the Social Sciences and Encyclopedia of the Civil War to the Encyclopedia of Physics, Encyclopedia of Insects, and Taylor's Encyclopedia of Garden Plants to the formidable Oxford English Dictionary, The Reference Librarian's Bible encompasses every subject imaginable and will be your first stop for choosing and evaluating your library's collections as well as for answering patrons' questions.
Author: Andrew Smith
Publisher:
Published: 2013-01-31
Total Pages: 2556
ISBN-13: 0199734968
DOWNLOAD EBOOKHome cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author: Linda S. Watts
Publisher: Bloomsbury Publishing USA
Published: 2022-08-23
Total Pages: 810
ISBN-13:
DOWNLOAD EBOOKThis book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Author: John M. Connor
Publisher: Springer Science & Business Media
Published: 2013-12-01
Total Pages: 611
ISBN-13: 1461302935
DOWNLOAD EBOOKSome books get written, others write themselves. This book is the latter type. I have devoted myselfto studying the economic organization of industries related to food and agriculture for almost twenty-five years. It has been my good fortune to work at places that tolerated my gadfly approach to research. So long as I produced a few publications each year and wooed a few graduate students to share those interests, I was free to pursue an array of topics: why firms diversifY, the competitive role of advertising, strategies for selling in overseas markets, measuring market power, and many others. Although firmly anchored in the eclectic analytical framework of industrial economics and focused on the food system, I traversed a wide field at will. Some years ago, I had pretty much convinced myself that naked price fixing was not a high priority for scholarship in these industries. True, collusion was rife in a few food industries, such as bid-rigging among suppliers of fluid milk to school districts in isolated rural districts. Ripping off milk money from school children is reprehensible enough, but the size of the economic losses from localized price fixing paled besides other sources of imperfect competition.
Author: Hyunhee Park
Publisher: Cambridge University Press
Published: 2021-02-18
Total Pages: 299
ISBN-13: 1108842011
DOWNLOAD EBOOKThe first global study of the distinctive Korean soju, tracing cross-cultural exchanges and Korea's place in Eurasian history.
Author: Aaron Brachfeld
Publisher: Coastalfields Press
Published: 2007
Total Pages: 367
ISBN-13: 0978594487
DOWNLOAD EBOOKAuthor: Lucy M. Long
Publisher: Rowman & Littlefield
Published: 2015-07-17
Total Pages: 741
ISBN-13: 1442227311
DOWNLOAD EBOOKEthnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.
Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
Published: 2014-01-15
Total Pages: 2236
ISBN-13:
DOWNLOAD EBOOKThis is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
Author: Howard Friel
Publisher: Academic Press
Published: 2017-07-18
Total Pages: 292
ISBN-13: 012812279X
DOWNLOAD EBOOKA Paradigm Shift to Prevent and Treat Alzheimer's Disease: From Monotargeting Pharmaceuticals to Pleiotropic Plant Polyphenols is the first book to systematically exhibit the powerful pleiotropic pharmacological effects on Alzheimer's disease of plant-based compounds from ancient foods that humans have been consuming safely with substantial health benefits for thousands of years. These plant-based compounds include curcuminoids from turmeric, resveratrol from red wine and grape seed extract from other grape products, epigallocatechin-gallate (EGCG) from green tea, and oleocanthal and oleuropein from olive oil, in addition to a special extract, EGb 761, from the leaves of Ginkgo biloba, the oldest living species of tree on earth. This book also presents a new analytical framework that convincingly favors a multi-targeting ("pleiotropic") approach to the prevention and treatment of complex chronic diseases, in contrast to the mono-targeting of the pharmaceutical model. A Paradigm Shift to Prevent and Treat Alzheimer's Disease is a unique and exciting resource for pharmaceutical scientists, pharmacologists, neurologists, general practitioners, research scientists in various medical and life sciences, healthcare professionals in clinical and executive positions, conventional medical schools, schools of naturopathic medicine, healthcare and medical journalists, executives in both national public healthcare systems and private insurers, and informed general readers. - Presents carefully compiled evidence supporting the need to shift from pharmaceutical-based mono-targeting to plant polyphenol-based pleiotropic targeting for the prevention and treatment of Alzheimer's disease - Includes valuable tables that aggregate pleiotropic pharmacological effects of the plant polyphenols on Alzheimer's disease-related pathogenic hallmarks - Highlights regulatory aspects and discusses the challenges and potential solutions with respect to bioavailability of certain plant polyphenols
