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Books > Food & Drink > General

The Essence of Japanese Cuisine - An Essay on Food and Culture (Hardcover): Michael Ashkenazi, Jeanne Jacob, Michael Ashkenazi... The Essence of Japanese Cuisine - An Essay on Food and Culture (Hardcover)
Michael Ashkenazi, Jeanne Jacob, Michael Ashkenazi Michael Ashkenazi
R3,921 Discovery Miles 39 210 Ships in 12 - 17 working days

The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

Cooking at Home - Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave): A Cookbook (Hardcover): David... Cooking at Home - Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave): A Cookbook (Hardcover)
David Chang, Priya Krishna
R829 Discovery Miles 8 290 Ships in 12 - 17 working days
The Anthropology of Food and Body - Gender, Meaning and Power (Paperback): Carole M. Counihan The Anthropology of Food and Body - Gender, Meaning and Power (Paperback)
Carole M. Counihan
R1,653 Discovery Miles 16 530 Ships in 12 - 17 working days


The Anthropology of Food and Body explores the way that making, eating and thinking about food reveal culturally determined gender-power relations in diverse societies.

Resource Guide for Food Writers (Paperback): Gary Allen Resource Guide for Food Writers (Paperback)
Gary Allen
R678 Discovery Miles 6 780 Ships in 10 - 15 working days

A feast for all food writers, "The Resource Guide for Food Writers" is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others.
Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to:
* find appropriate libraries
* use catalogs, directories, bibliographies and periodicals
*and locate specialty booksellers.
Chapters on the writing process provide real guidance on:
*how to write
*what resources are helpful
*and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher.
An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.

Cooking and Coping Among the Cacti - Diet, Nutrition and Available Income in Northwestern Mexico (Paperback): Roberta D. Baer Cooking and Coping Among the Cacti - Diet, Nutrition and Available Income in Northwestern Mexico (Paperback)
Roberta D. Baer
R1,181 Discovery Miles 11 810 Ships in 12 - 17 working days

Using data collected from 105 households in Sonora, Mexico, the author combines detailed ethnographic research with quantitative analyses of income, diet, and nutritional status to examine the dietary patterns of residents who "cook and cope among the cacti." Employing a new analytical concept of "available income" - which can differ greatly from total income and provide valuable insight into why people eat what they do - the work explores a variety of social and cultural factors that affect food expenditure and consumption. Home production of food and the extent to which women are employed outside of the home are just two of the many variables discussed that influence available income and how it is used. But even among groups with similar available incomes, variables of ethnicity, prestige, nutritional knowledge, and the desire for consumer goods come into play.

Functional Foods - Biochemical and Processing Aspects, Volume 1 (Hardcover): Giuseppe Mazza Functional Foods - Biochemical and Processing Aspects, Volume 1 (Hardcover)
Giuseppe Mazza
R6,593 Discovery Miles 65 930 Ships in 12 - 17 working days

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods.

Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters.

An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim.
This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.

Icebox Cookies - 35 Fun and Tasty Designs (Hardcover): Minotakeseika Icebox Cookies - 35 Fun and Tasty Designs (Hardcover)
Minotakeseika
R481 R366 Discovery Miles 3 660 Save R115 (24%) Ships in 12 - 17 working days
The New Cooking School Cookbook - Advanced Fundamentals (Hardcover): America's Test Kitchen America's Test Kitchen The New Cooking School Cookbook - Advanced Fundamentals (Hardcover)
America's Test Kitchen America's Test Kitchen
R1,284 R1,092 Discovery Miles 10 920 Save R192 (15%) Ships in 12 - 17 working days
The Food Adventurers - How Round-the-World Travel Changed the Way We Eat (Hardcover): Daniel E. Bender The Food Adventurers - How Round-the-World Travel Changed the Way We Eat (Hardcover)
Daniel E. Bender
R682 R632 Discovery Miles 6 320 Save R50 (7%) Ships in 9 - 15 working days

From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise-liner’s luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. The book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines, and leads readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and ’70s.

Recipes for Delicious Snacks, Meals & More (Hardcover): Weldon Owen Recipes for Delicious Snacks, Meals & More (Hardcover)
Weldon Owen
R858 Discovery Miles 8 580 Ships in 12 - 17 working days
Chewing Gum - The Fortunes of Taste (Paperback): Michael Redclift Chewing Gum - The Fortunes of Taste (Paperback)
Michael Redclift
R1,468 Discovery Miles 14 680 Ships in 12 - 17 working days

In Chewing Gum, Michael Redclift deftly chronicles the growing popularity of gum in the U.S. alongside a fascinating history of peasant revolution led by charismatic Indians in the jungles of southern Mexico.

Disney Tsum Tsum Sushi Cookbook (Paperback): Emi Tsuneoka Disney Tsum Tsum Sushi Cookbook (Paperback)
Emi Tsuneoka
R317 Discovery Miles 3 170 Ships in 12 - 17 working days

Create amazing Tsum Tsum-inspired sushi with this new Disney sushi cookbook! Bring the Disney magic home with twenty-seven delicious sushi recipes! Create your family's favorite Tsum Tsum characters including Mickey, Minnie, Elsa, Olaf, and more. These fun recipes feature step-by-step photographic instructions to guide you every step of the way. Perfect for lunch boxes, picnics, and snacks, Disney Tsum Tsum Sushi Cookbook will have you making sushi masterpieces in no time!

Food, Health and Identity (Paperback): Pat Caplan Food, Health and Identity (Paperback)
Pat Caplan
R1,468 Discovery Miles 14 680 Ships in 12 - 17 working days


Full Contributors:
Hannah Bradby MRC MEdical Sociology Unit, Glasgow University Simon Charsley Dept of Sociology, Glasgow University Simon Cohn^Goldsmiths College Nick Fiddes Lynn Harbottle Medical Anthropologist and Nutritionist Alison James University of Hull Anne Keane Anne Murcott^ South Bank University, London Jacquie Reilly Glasgow University Alan Warde University of Lancaster Anna Willetts I^Janice Williams

I Dream of Dinner (So You Don't Have To) - Low-Effort, High-Reward Recipes: A Cookbook (Hardcover): Ali Slagle I Dream of Dinner (So You Don't Have To) - Low-Effort, High-Reward Recipes: A Cookbook (Hardcover)
Ali Slagle
R540 R431 Discovery Miles 4 310 Save R109 (20%) Ships in 5 - 10 working days
Siren Feasts - A History of Food and Gastronomy in Greece (Paperback, Revised): Andrew Dalby Siren Feasts - A History of Food and Gastronomy in Greece (Paperback, Revised)
Andrew Dalby
R1,224 Discovery Miles 12 240 Ships in 12 - 17 working days


Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character.
In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits.
Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.

Sociology on the Menu - An Invitation to the Study of Food and Society (Hardcover): Alan Beardsworth, Teresa Keil Sociology on the Menu - An Invitation to the Study of Food and Society (Hardcover)
Alan Beardsworth, Teresa Keil
R3,914 Discovery Miles 39 140 Ships in 12 - 17 working days


Sociology on the Menu is a comprehensive introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include:
* The origins of human subsistence and the development of the modern food system
* Food, the family and eating out
* Diet, health and the body image
* The meanings of meat and vegetarianism.
Sociology on the Menu provides a comprehensive overview of the literature in this field, and it focuses on key texts and studies.

eBook available with sample pages: 0203428714

The Deep End of Flavor - Recipes and Stories from New Orleans' Premier Seafood Chef (Hardcover): Tenney Flynn The Deep End of Flavor - Recipes and Stories from New Orleans' Premier Seafood Chef (Hardcover)
Tenney Flynn
R928 R794 Discovery Miles 7 940 Save R134 (14%) Ships in 10 - 15 working days
Food for Thought - Philosophy and Food (Hardcover): Elizabeth Telfer Food for Thought - Philosophy and Food (Hardcover)
Elizabeth Telfer
R3,906 Discovery Miles 39 060 Ships in 12 - 17 working days


What are the moral implications of our attitude to food and what are the implications of its importance in our culture? Food for Thought looks at the philosophical issues raised by food. This short and accessible book answers questions about the place food should have in our individual lives.
Food for Thought brings together the work of philosophers from Plato to John Stuart Mill, Aristotle to Kant to help us think about the issues surrounding food. How can we justify the recent explosion of attention given to gourmet food in a world where many are starving? Do we have a duty to be healthy? Are hospitableness and temperance moral virtues? Is the pleasure of good food illusory?

Food for Thought - Philosophy and Food (Paperback, New): Elizabeth Telfer Food for Thought - Philosophy and Food (Paperback, New)
Elizabeth Telfer
R1,518 Discovery Miles 15 180 Ships in 12 - 17 working days


Contents:
1. Feeding the Hungry, 2. The Pleasures of Food, 3. Food as Art, 4. Food Duties, 5. Hospitableness, 6. Temperance

Food in the Migrant Experience (Paperback): Anne J. Kershen Food in the Migrant Experience (Paperback)
Anne J. Kershen
R1,624 Discovery Miles 16 240 Ships in 12 - 17 working days

At its most basic, food is vital to our survival there can be no form of life without it. But in economically developed and thriving societies there is more to eating and drinking than just surviving. As the centuries have passed, the marketing, preparation and presentation of food has become an intrinsic part of the modern consumer society. Food operates in the religious sphere too, with consumption and abstinence playing their part in religious ritual whilst methods of animal slaughter have moved into the political, as well as the religious arena. Food not only sustains the migrant on both the real and metaphorical journey from home to elsewhere, it also provides a bridge between the familiar and the unfamiliar. Food acts as a catalyst for cultural fusion and excitement but it can also endanger: change of diet all too frequently creating as many health problems as it resolves. Its multi-disciplinary nature enables Food in the Migrant Experience to address all the above issues in chapters written by leading academics in the fields of migration, economics, nutrition, medicine and history. As we continue to explore the minutiae of the immigrant experience, this book will be essential reading to all those engaged in the study of migration.

Blueberries: A Century of Research - A Century of Research (Hardcover): Ronald Korcak Blueberries: A Century of Research - A Century of Research (Hardcover)
Ronald Korcak
R2,034 Discovery Miles 20 340 Ships in 10 - 15 working days

Gain the knowledge to grow bigger and better blueberries!
Blueberries: A Century of Research presents the results of basic and applied research into blueberry science and culture around the world. It contains technical reports on genetics, nutrition, physiology, culture, and harvesting of several blueberry species. Readers will find much current, helpful, and interesting information for their work with blueberries.General areas covered in the book are the blueberry culture and its future, blueberry genetics and diseases, blueberry nutrition, and blueberry fruit quality. Specific chapters address a variety of topics including: utilization of wild blueberry germplasm use of sparkleberry in breeding highbush cultivars identification of markers linked to genes controlling chilling requirement and cold hardiness detection of blueberry scorch virus and red ringspot virus methods of controlling blueberry gall midge damage control ofbunchberry in wild blueberry fields blueberry nitrate reductase activity use of gibberellic acid as a management tool for increasing yield of rabbiteye blueberry blueberry culture and research in JapanIn Blueberries: A Century of Research, small fruit researchers, extension workers, and blueberry specialists will find important new information for continued improvement of blueberry culture and specialization. The book is a vital resource that appeals to a professional audience worldwide.

The Official Disney Parks Cookbook - 101 Magical Recipes from the Delicious Disney Series (Hardcover): Pam Brandon The Official Disney Parks Cookbook - 101 Magical Recipes from the Delicious Disney Series (Hardcover)
Pam Brandon; As told to The Disney Chefs
R554 R456 Discovery Miles 4 560 Save R98 (18%) Ships in 10 - 15 working days
Lost Restaurants of Detroit (Paperback): Paul Vachon Lost Restaurants of Detroit (Paperback)
Paul Vachon
R586 R489 Discovery Miles 4 890 Save R97 (17%) Ships in 10 - 15 working days
Cooking for One - Scaled Recipes, No-Waste Solutions, and Time-Saving Tips for Cooking for Yourself (Hardcover): America's... Cooking for One - Scaled Recipes, No-Waste Solutions, and Time-Saving Tips for Cooking for Yourself (Hardcover)
America's Test Kitchen
R968 R834 Discovery Miles 8 340 Save R134 (14%) Ships in 10 - 15 working days
The Terroir of Whiskey - A Distiller's Journey Into the Flavor of Place (Paperback): Rob Arnold The Terroir of Whiskey - A Distiller's Journey Into the Flavor of Place (Paperback)
Rob Arnold
R438 Discovery Miles 4 380 Ships in 12 - 17 working days

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don't we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields-but today's artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.

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