Seeking a plant-based diet that is full of flavour, easy to make and nutrient-rich? This revolutionary cookbook has the answers to long-lasting health and vitality. In this well-rounded, full colour cookbook, James Colquhoun and Laurentine ten Bosch share the principles behind the popular Food Matters documentary and lifestyle brand, helping you achieve optimal health with easy-to-make recipes, realistic to limited time and energy. It's also designed for anyone dealing with chronic illness needing clear, basic guidelines and delectable recipes to make a long-term lifestyle shift. Includes: * the 10 key Food Matters nutrition principles * ways to health-ify your kitchen, including essential ingredients and easy swaps * lifestyle tips for making sustainable change * straightforward plant-focused recipes, including vegan alternatives Complete with meal plans and shopping lists, a 21-day jumpstart programme will provide the tools and motivation needed to make a new healthy lifestyle last a lifetime.

A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "a la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.

The Boke of Keruynge is a handbook or manual for well-born boys in Tudor times who had to learn how to behave at court. They were often sent to court or to a great house at an early age to be instructed, as was the experience of Sir Thomas More. The book provides instruction in arranging feasts and grand dinners, rituals of table-laying, the preparation, saucing and carving of meats and fish and servant's duties. This was the equivalent of a 'public school education'--a boy needed to know, for example, that clergy were to be served before noble lords, and how to lace a doublet after first warming the lord's linen underwear before a fire. Wynkyn de Worde (Jan van Wynkyn, d. 1534) was born in Alsace and came to England in 1476. He was a printer and publisher in London known for his work with William Caxton, and was the first to popularize the products of the printing press in England. This reprint includes a facsimile of the original text from Cambridge University Library with a modern interpretation facing each page and a glossary. Preceding the facsimile is a lengthy introductory essay by Peter Brears which explains the complicated rituals involved, including the elaborate arrangements of cloths before and after the meal. The book also includes drawings and explanations, an appendix consisting of a table providing a direct means of determining the carving terms and recommended accompaniments (syrups, sprinklings and sauces) for each particular item of food, and a short summary of the life of Wynken de Worde.

The popular "New Yorker "writer combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain.
Dana Goodyear's narrative debut is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture. At once an uproarious behind-the-scenes adventure and a serious attempt to understand the implications of an emergent new cuisine, it introduces a cast of compelling and unexpected characters--from Los Angeles Times critic Jonathan Gold, to a high-end Las Vegas purveyor of rare and exotic ingredients, to the traffickers and promoters of raw milk and other forbidden products, to the hottest chefs who rely on them--all of whom, along with today's diners, are changing the face of American eating.
Ultimately, Goodyear looks at what we eat, and tells us who we are. As she places all of this within a vivid historical and cultural framework, she shows how these gathering culinary trends may eventually shape the way all Americans dine. What emerges is a picture of America at a moment of transition, designing the future as it reimagines the past.

A simple guide to one of life's most essential skills: cooking.

New to the kitchen? Living on your own for the first time? Don't be intimidated! This useful guide has everything you need to cook yourself real meals with real food. Centered around 10 basic lessons to get you comfortable in the kitchen, this book will get you whipping up nutritious meals, satisfying snacks, and simple desserts for you and your friends in no time. Also included are notes on knife skills, essential (and nonessential) cooking tools, and stocking your pantry. This is your go-to guide for cooking basics.

The pub is a prominent social institution integral to British identity. From Taverns of Gastropubs: Food, Drink, and Sociality in England charts the historical development of the English public house from the Restoration period to the twenty-first century, culminating in the contemporary gastropub. It explores issues of class, gender, and national identification to understand the social identity of patrons and how publicans conceive of their establishments' organizational identity. In the context of large-scale pub closures since the 1990s the gastropub is viewed as both a reaction to the traditional drinking pub and as a promising alternative. From Taverns to Gastropubs uses historical diaries, industry reports, and a wealth of in-depth interviews in order to understand the rise of the gastropub and how food, drink, and sociality has changed through time.

In einer Zeit., da die Wissenschaft als unmittelbare Produktivkraft immer mehr her- vortritt, sind nicht mehr Einzelerkenntnisse, so glanzvoll sie auch sein moegen, sondern ein hohes wissenschaftlich-technisches Niveau der gesamten Produktion das wich- tigste. Die wissenschaftlich-technische Revolution bewirkte eine grundlegende Um- gestaltung der technischen Basis der Produktion. Vor den Werktatigen aller Zweige, darunter auch denen der Lebensmittelproduktion, steht eine Aufgabe von historischer Bedeutung, die Errungenschaften der wissenschaftlich-technischen Revolution mit den Vorzugen des Sozialismus organisch zu verbinden. Zur Loesung dieser Aufgabe ist die Intensivierung der technologischen Prozesse, die Schaffung vollkommenerer Konstruktionen, die volle Mechanisierung und Automati- sierung der Produktionsprozesse unerlasslich. Diesem Anliegen ist das vorliegende Werk gewidmet. 1.1. Stellung des Lehrgebietes in der Ausbildung Das Studium des Lehrgebietes setzt Grundkenntnisse auf dem Gebiet der theore- tischen und der augewandten Mechanik, der Stroemungsmechanik, der Thermodyna- mik und der physikochemischen Grundlagen voraus. Das Lehrgebiet ist eine we- sentliche Basis zum Studium der speziellen Verfahren und Ausrustungen der Le- bensmittelproduktion. Es enthalt die theoretischen Grundlagen der Prozesse sowie die grundlegenden Be- rechnungsmethoden von Ausrustungen. Auf diese Weise vertieft das Buch die ver- fahrenstechnische Bildung von Ingenieuren der Lebensmitteltechnik.

A delightful and hilarious classic about the joys of the table, "The Physiology of Taste "is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin--who famously stated "Tell me what you eat and I shall tell you what you are"--shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.

Delicious meals served in the School for Advanced Research's famed Douglas W. Schwartz Seminar House fuel the critical and creative thinking that goes into many of our books. Now you have the chance to see what they will do for your thought processes - and your taste buds! We offer you the best dishes served to visiting scholars over the seasons of the academic year, beginning with the hearty tastes of autumn and ending with summer's largesse. With this cookbook and a few fresh ingredients, our alumni can relive fond memories of their stay with us, and those who have long wondered what goes on behind our adobe walls can enjoy a taste of SAR's riches.

The Brooklyn destination the "New York Times" called "one of the most extraordinary restaurants in the country"--which began as a pizza place and quickly redefined the urban food landscape--releases its highly anticipated debut cookbook.
When Roberta's opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It's still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta's--chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini--share recipes, photographs, and stories meant to capture the experience of Roberta's for those who haven't been, and to immortalize it for those who've been there since the beginning.

Bad food has a history. "Swindled" tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. "Swindled" gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder.

Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As "Swindled" reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London.

Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, "Swindled" ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.

In der Lebensmittelproduktion werden in zunehmendem Masse biotechnologisch her- gestellte Produkte verwendet. In diesem Zusammenhang sind insbesondere die mikro- biellen Enzyme bzw. Enzympraparate zu nennen. Die derzeit bekannten Kultiven rungsverfahren fur Mikroorganismen, die dank den Erfahrungen und Erkenntnisse, aus der allgemeinen und technischen Mikrobiologie, der molekularen Genetiki der Verfahrenstechnik sowie des Anlagenbaues u. a. Disziplinen zu hoher Reife gelangt sind, haben die grosstechnische Herstellung von Enzympraparaten und ihre viel- seitige Verwendung volkswirtschaftlich bedeutsam und oekonomisch vertretbar ge- macht. Der Einsatz von Enzymen ermoeglicht es, herkoemmliche lebensmitteltechnologische Verfahren zu rationalisieren, die Qualitat zahlreicher Produkte zu verbessern, das Sortiment zu erweitern oder aber neue Nahrungsquellen zu erschliessen. Auch in der Landwirtschaft, im medizinischen Bereich der Therapie und Diagnostik, in ver- schiedenen Sektoren der Leichtindustrie sowie im biochemisch-analytischen Labo- ratorium werden Enzyme mit Erfolg herangezogen. Das Gebiet der Enzymgewin- nung und -verwendung schliesst demzufolge eine ganze Reihe Fach- bzw. Teildiszi- plinen ein, wie die Mikrobiologie, die Chemie und Biochemie, die Physik und physi- kalische Chemie, die Biophysik, die Molekularbiologie, die allgemeine und chemische Verfahrenstechnik, das Bioingenieurwesen, die Lebensmittelchemie und -technologie, die Ernahrungswissenschaft, die Medizin, die Pharmazie u. a. m. Die Vielzahl der eng miteinander verflochtenen Disziplinen kann als Ursache dafur geIten, dass es trotz einer umfangreichen Spezialliteratur auf den Einzelgebieten noch kein geschlossenes deutschsprachiges Buch gibt, in dem die verschiedenen Teilaspekte der industriellen Herstellung und Verwendung von Enzympraparaten unter einer einheitlichen Konzeption zusammengefasst sind. Mit dieser Monographie soll diese Lucke geschlossen werden.

Aus den Besprechungen:
"Mit Hilfe einer grossen Zahl vortrefflich ausgewahlter Koautoren ist Prof. Heiss eine umfassende Abhandlung aller lebensmitteltechnologischen Verfahren gelungen. Hierfur gliederte er seine Lebensmitteltechnologie ubersichtlich nach Produktgruppen. ... Vervollstandigt wird diese Auswahl noch durch kurze Erlauterungen der Verfahren zur Herstellung alkaloidhaltiger Lebensmittel. ... Die einzelnen Verfahrensschritte werden immer kurz und bundig dargestellt. Aus der vorteilhaften Kurze resultiert sicherlich die leichte Lesbarkeit des Buches. Sie ist dazu angetan, neue Leser, die sich in Lebensmitteltechnologie weiterbilden wollen, zu gewinnen ..." Zuckerindustrie

Fur die 6. Auflage wurden samtliche 50 Beitrage kritisch uberpruft und dem Stand der Technik angepasst. Alle zur Anwendung gelangten verfahrenstechnischen Schritte werden beschrieben, ansonsten auf weiterfuhrende Fachliteratur verwiesen."

Das Ruhren wird sowohl in der chemischen und pharmazeutischen als auch in der Nahrungsmittelindustrie in grossem Umfang angewendet. Die wesentlichen Ruhroperationen betreffen das Homogenisieren von ineinander mischbaren Flussigkeiten, das Intensivieren des Warmetransportes zwischen der Flussigkeit und der Warmeubertragungsflache sowie des Stofftransportes in Mehrphasensystemen, das Aufwirbeln von Feststoffteilchen in Flussigkeiten sowie das Dispergieren von ineinander unloeslichen Flussigkeiten. Zunachst werden die allgemeinen Aspekte des Ruhrens, wie Ruhrausrustungen, mechanische Belastung beim Ruhren, Ruhrleistung, Stroemung und Turbulenz besprochen, eine kurze Einfuhrung in die Rheologie, in die Dimensionsanalyse und Modellubertragung gegeben. Ausfuhrlich werden dann alle relevanten ruhrtechnischen Aspekte im Detail diskutiert, wobei Wert darauf gelegt wird, dass zu jeder ruhrtechnischen Operation zuverlassige Dimensionierungs- und Auslegungsunterlagen vorgestellt werden.