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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General

Understanding Food - Principles and Preparation (Hardcover, 5th edition): Amy Brown Understanding Food - Principles and Preparation (Hardcover, 5th edition)
Amy Brown
R721 R583 Discovery Miles 5 830 Save R138 (19%) In stock

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 Fifth 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.

Solidarity Road - The Story Of A Trade Union In The Ending Of Apartheid (Paperback): Jan Theron Solidarity Road - The Story Of A Trade Union In The Ending Of Apartheid (Paperback)
Jan Theron 1
R280 R222 Discovery Miles 2 220 Save R58 (21%) Shipped within 4 - 10 working days

Solidarity Road tells the story of Jan Theron’s involvement in the Food and Canning Workers Union (FCWU) during apartheid South Africa. Part memoir, part history this fascinating tale will reveal what working conditions were like in the 1970’s. It outlines the very beginnings of the Congress of South African Trade Unions (COSATU).

Theron states, ‘Solidarity in a trade union does not simply mean standing by your members, or by organised workers. It means solidarity with your class. At the time, in 1976, the working class was fragmented. Working for a trade union was part of a project to unite a fragmented class, and to give it a voice. This was the historical project to which a number of people from a certain intellectual background were drawn. This would be our contribution to the struggle: what we did to end apartheid. It was a struggle for democracy, but democracy did not just mean everyone getting to vote every so often in national elections. People also had to eat.

The most obvious way in which the working class was then fragmented was in terms of race. The Union put its commitment to solidarity into practice by uniting workers of different races in factories manufacturing food. To do so it had to overcome divisions among workers created by the ways in which government had structured employment, in terms of the law, which the bosses were able to exploit. Nowadays ‘bosses’ seems like a dated term, yet this is the term workers used to refer to the people for whom they actually worked. It is also no less important today than it was then to differentiate between those who control the factories and mines and those who operate at their behest.

Plucked - How Antibiotics Changed the Way the World Eats (Paperback): Maryn McKenna Plucked - How Antibiotics Changed the Way the World Eats (Paperback)
Maryn McKenna
R340 R280 Discovery Miles 2 800 Save R60 (18%) Shipped within 7 - 11 working days

In this eye-opening expos , acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity--and human health threat--uncovering the ways we can make America's favorite meat safer again. What you eat matters--for your health, for the environment, and for future generations. In this riveting investigative narrative, McKenna dives deep into the world of modern agriculture by way of chicken: from the farm where it's raised directly to your dinner table. Consumed more than any other meat in the United States, chicken is emblematic of today's mass food-processing practices and their profound influence on our lives and health. Tracing its meteoric rise from scarce treat to ubiquitous global commodity, McKenna reveals the astounding role of antibiotics in industrial farming, documenting how and why "wonder drugs" revolutionized the way the world eats--and not necessarily for the better. Rich with scientific, historical, and cultural insights, this spellbinding cautionary tale shines a light on one of America's favorite foods--and shows us the way to safer, healthier eating for ourselves and our children.

Perfectly Safe to Eat? - The Facts on Food (Paperback): Vicki Hird Perfectly Safe to Eat? - The Facts on Food (Paperback)
Vicki Hird
R249 Discovery Miles 2 490 Shipped within 7 - 12 working days

This text attempts to lift the lid on the food industry. It is a topical and politically charged examination of an adulterated food supply chain and the governmental and European Community policies that maintain the status quo.

Lactic Acid Bacteria - Microbiological and Functional Aspects, Fourth Edition (Hardcover, 4th New edition): Seppo Salminen,... Lactic Acid Bacteria - Microbiological and Functional Aspects, Fourth Edition (Hardcover, 4th New edition)
Seppo Salminen, Atte Von Wright, Sampo Lahtinen, Arthur C Ouwehand
R3,957 Discovery Miles 39 570 Shipped within 7 - 12 working days

While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf. Topics discussed in the new edition include: Revised taxonomy due to improved insights in genetics and new molecular biological techniques New discoveries related to the mechanisms of lactic acid bacterial metabolism and function An improved mechanistic understanding of probiotic functioning Applications in food and feed preparation Health properties of lactic acid bacteria The regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.

Micronutrients in Health and Disease (Hardcover): Kedar N. Prasad Micronutrients in Health and Disease (Hardcover)
Kedar N. Prasad
R2,773 Discovery Miles 27 730 Shipped within 7 - 12 working days

Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation play a major role in the initiation and progression of a host of disease states, ranging from cancer to posttraumatic stress disorder. In varying doses, micronutrients, including antioxidants, B vitamins, and minerals have shown to help ameliorate these effects. However, clinical studies using isolated micronutrients to combat these illnesses have proven that such limited therapy has produced inconsistent results. Assembling a plethora of rational and scientific evidence, Micronutrients in Health and Disease makes the case that the use of not one but multiple micronutrients working together synergistically in combination with a low-fat, high-fiber diet can prove successful in the prevention and management of these chronic conditions. Following an overview of basic facts about micronutrients, oxidative stress, inflammation, the immune system, and the results of various clinical studies, the book explores the use of micronutrients in prevention and improvement of standard therapy in a number of disease states, including: * Coronary artery disease * Diabetes * Cancer * Alzheimer's disease * Parkinson's disease * Hearing disorders * Posttraumatic stress disorder * Traumatic brain injury * HIV/AIDS * Adverse effects of radiation * Arthritis Steeped in research and heavily referenced, this volume concludes with a list of common myths and misconceptions about micronutrient use and a chart with dietary reference intakes (DRIs) of all the major products, making this a solid resource for those seeking to promote healthy aging and prevent and manage disease.

Food and Drink - Good Manufacturing Practice - A Guide to its Responsible Management (GMP7) (Paperback, 7th Edition): Institute... Food and Drink - Good Manufacturing Practice - A Guide to its Responsible Management (GMP7) (Paperback, 7th Edition)
Institute of Food Science and Technology, Louise Manning
R2,265 R1,599 Discovery Miles 15 990 Save R666 (29%) Shipped within 7 - 13 working days

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a "must -read" for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.

The Missing Ingredient - The Curious Role of Time in Food and Flavour (Paperback): Jenny Linford The Missing Ingredient - The Curious Role of Time in Food and Flavour (Paperback)
Jenny Linford 1
R215 R169 Discovery Miles 1 690 Save R46 (21%) Shipped within 4 - 8 working days

'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday Times The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.

Blue Ribbon Canning: Award-Winning Recipes (Paperback): Linda J. Amendt Blue Ribbon Canning: Award-Winning Recipes (Paperback)
Linda J. Amendt
R446 R362 Discovery Miles 3 620 Save R84 (19%) Shipped within 7 - 11 working days

Blue Ribbon Canning across America takes readers on a canning journey and celebrates Americana with 150 state fair prize-winning recipes for jam, preserves, pickles, sauces, and more, plus tips and methods for making delicious blue ribbon recipes at home.

In addition, thorough chapters on ingredients, equipment, canning techniques, and safe processing will proide a sold foundation for canners of all skill levels. Special sections on the history of canning, the history of fair competitions, and information on how to enter a fair competiion to complete the package."

Springer Handbook of Odor (Hardcover, 1st ed. 2017): Andrea Buettner Springer Handbook of Odor (Hardcover, 1st ed. 2017)
Andrea Buettner
R6,242 R4,877 Discovery Miles 48 770 Save R1,365 (22%) Shipped within 7 - 12 working days

The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported - even dominated - by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.

Food Science and Technology (Hardcover, 2nd Edition): Geoffrey Campbell-Platt Food Science and Technology (Hardcover, 2nd Edition)
Geoffrey Campbell-Platt
R1,502 R1,085 Discovery Miles 10 850 Save R417 (28%) Shipped within 7 - 13 working days

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Food Safety for the 21st Century - Managing HACCP and Food Safety Throughout the Global Supply Chain (Hardcover, 2nd Edition):... Food Safety for the 21st Century - Managing HACCP and Food Safety Throughout the Global Supply Chain (Hardcover, 2nd Edition)
Carol A. Wallace, William H. Sperber, Sara E. Mortimore
R2,725 R1,921 Discovery Miles 19 210 Save R804 (30%) Shipped within 7 - 13 working days

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors -- noted experts in the field -- reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today's complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: - Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system - Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain - Assists new and existing business to meet their food safety goals and responsibilities - Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.

Food Frying - Chemistry, Biochemistry, and Safety (Hardcover): Alam Zeb Food Frying - Chemistry, Biochemistry, and Safety (Hardcover)
Alam Zeb
R3,440 R2,415 Discovery Miles 24 150 Save R1,025 (30%) Shipped within 7 - 13 working days

A wide-ranging exploration of the science and practice of food frying Frying is one of the world's most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

Handbook of Food Chemistry (Hardcover, 1st ed. 2015): Peter Chi Keung Cheung, Bhavbhuti M. Mehta Handbook of Food Chemistry (Hardcover, 1st ed. 2015)
Peter Chi Keung Cheung, Bhavbhuti M. Mehta
R12,390 R7,603 Discovery Miles 76 030 Save R4,787 (39%) Shipped within 7 - 12 working days

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Food Safety, Risk Intelligence and Benchmarking (Paperback): Sylvain Charlebois Food Safety, Risk Intelligence and Benchmarking (Paperback)
Sylvain Charlebois
R1,356 R966 Discovery Miles 9 660 Save R390 (29%) Shipped within 7 - 13 working days

This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to identify and evaluate common elements among global food safety systems. More specifically, benchmarking identifies those countries that employ comparatively best practices to assess, manage, and communicate the risks related to the safety of food and their respective food systems. The overarching intent of this benchmarking assessment, however, is to stimulate exchange and discussion on food safety performance among nations.

Microstructure of Dairy Products (Hardcover): Mamdouh El-Bakry, Antoni Sanchez, Bhavbhuti M. Mehta Microstructure of Dairy Products (Hardcover)
Mamdouh El-Bakry, Antoni Sanchez, Bhavbhuti M. Mehta
R3,166 R2,224 Discovery Miles 22 240 Save R942 (30%) Shipped within 7 - 13 working days

The book is structured into 2 parts: Part 1: Overview of microscopy techniques and software used for microstructural analyses Different types of the following techniques are discussed in detail: light microscopy (including bright field, polarised and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2: Microstructure of various dairy foods This part is divided into sections related to the microstructure of milk, cheeses, yoghurts, powders and fat products. In addition, there is a review of the localisation of microorganism within the microstructure of various dairy products.

The Missing Ingredient - The Curious Role of Time in Food and Flavour (Hardcover): Jenny Linford The Missing Ingredient - The Curious Role of Time in Food and Flavour (Hardcover)
Jenny Linford 1
R446 R303 Discovery Miles 3 030 Save R143 (32%) Shipped within 7 - 12 working days

'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday Times The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.

Cellulose and Cellulose Derivatives in the Food Industry - Fundamentals and Applications (Hardcover): Tanja Wuestenberg Cellulose and Cellulose Derivatives in the Food Industry - Fundamentals and Applications (Hardcover)
Tanja Wuestenberg
R3,326 R2,703 Discovery Miles 27 030 Save R623 (19%) Shipped within 7 - 12 working days

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

Proof - The Science of Booze (Paperback): Adam Rogers Proof - The Science of Booze (Paperback)
Adam Rogers
R302 R244 Discovery Miles 2 440 Save R58 (19%) Shipped within 7 - 11 working days
The Way We Eat Now - How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World (Hardcover): Bee Wilson The Way We Eat Now - How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World (Hardcover)
Bee Wilson
R578 R453 Discovery Miles 4 530 Save R125 (22%) Shipped within 7 - 11 working days
The Whisky Distilleries of the United Kingdom (Hardcover, Illustrated Ed): Alfred Barnard The Whisky Distilleries of the United Kingdom (Hardcover, Illustrated Ed)
Alfred Barnard 1
R964 R771 Discovery Miles 7 710 Save R193 (20%) Shipped within 7 - 11 working days

Around 1885, Alfred Barnard was secretary of Harper's Weekly Gazette, a journal dedicated to the wine and spirit trade. In order to provide his readers with the history and descriptions of the whisky-making process, Barnard decided to visit all distilleries in Scotland, England and Ireland. Accompanied by friends, he visited over 150 distilleries. The names found in his reports still excite the dedicated whisky connoisseur today, as well as others whose fame has faded since the end of the 19th century. The appeal of Barnard's book lies not only in the technical descriptions of each distillery's processes, but also in the colourful descriptions of his journeys, brimming with historical colour and detail. A superbly illustrated facsimile edition, with over 200 engravings, this book is a complete guide to the origins of Scotland's national drink, as well as a lively picture of life and travel in the Victorian age.

Omega-3 Fatty Acids - Keys to Nutritional Health (Hardcover, 1st ed. 2016): Mahabaleshwar V. Hegde, Anand Arvind Zanwar, Sharad... Omega-3 Fatty Acids - Keys to Nutritional Health (Hardcover, 1st ed. 2016)
Mahabaleshwar V. Hegde, Anand Arvind Zanwar, Sharad P. Adekar
R3,821 R3,058 Discovery Miles 30 580 Save R763 (20%) Shipped within 7 - 12 working days

This volume argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importance of antioxidants to human health. Expert authors discuss the importance of a diet rich in Omega-3 Fatty acids for successful human growth and development and for the prevention of disease. Chapters highlight their contribution to the prevention and amelioration of a wide range of conditions such as heart disease, diabetes, arthritis, cancer, obesity, mental health and bone health. An indispensable text designed for nutritionists, dietitians, clinicians and health related professionals, Omega-3 Fatty Acids: Keys to Nutritional Health presents a comprehensive assessment of the current knowledge about the nutritional effects of Omega-3 fatty acids and their delivery in foods.

Food Portion Sizes (Paperback, 3rd Revised edition): Food Standards Agency Food Portion Sizes (Paperback, 3rd Revised edition)
Food Standards Agency; Edited by Alison Mills, Sejal Patel; Revised by Helen Crawley
R283 Discovery Miles 2 830 Shipped within 7 - 12 working days
Umami - Unlocking the Secrets of the Fifth Taste (Paperback): OLE G. Mouritsen, Klavs Styrbaek Umami - Unlocking the Secrets of the Fifth Taste (Paperback)
OLE G. Mouritsen, Klavs Styrbaek; Translated by Mariela Johansen; Illustrated by Jonas Drotner Mouritsen
R641 R500 Discovery Miles 5 000 Save R141 (22%) Shipped within 7 - 12 working days

In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and StyrbA|k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Craft Beer - More Than 100 of the World's Top Craft Beers (Paperback, Epub Edition): Dominic Roskrow Craft Beer - More Than 100 of the World's Top Craft Beers (Paperback, Epub Edition)
Dominic Roskrow
R164 R115 Discovery Miles 1 150 Save R49 (30%) Shipped within 7 - 12 working days

This beautifully presented Little Book is an excellent introduction to the world of craft beer including the major UK, US, and European microbreweries. It includes a fascinating history of the product, how it's made, how best to drink it and details of the world's finest craft beers. The book includes a description of more than 100 of the very best craft beers in the world including details of the different varieties and what distinguishes them. It is completely up-to-date, including details of new and emerging beers and microbreweries. What's more, an introduction explores the current craft beer boom and how brewers are coping with this surge in demand,making this attractive Little Book a great introduction for anyone looking to learn about the history past and present of craft beer. And also how best to enjoy it!

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