This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets.
Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages.
This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.

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.

Dining with the Famous and Infamous is an entertaining journey into the gastronomic peccadilloes of celebrities, stars, and notorious public figures. From outrageous artists to masterpiece authors, from rock stars to actors - everybody eats. Based on the findings of the British gastro-detective Fiona Ross, this volume explores the palates, the plates, and the preferences of the famous and infamous. Including recipes and their stories in the lives of those who cooked, ordered or ate them, Ross invites you to taste the culinary secret lives of people like Alfred Hitchcock, Frank Sinatra, and Woody Allen, among many others. Food voyeurism has arrived. If you've ever wondered whether George Orwell really swigged Victory Gin or whether cherries played their part in the fall of Oscar Wilde, then Dining with the Famous and Infamous will satisfy your appetite. 'Marilyn Monroe becomes a different kind of sex goddess when you discover she tried to eat her way out of Some Like It Hot with aubergine parmigiana: every curve you see on film is a protest (plus early signs of pregnancy!). You can recreate a 'Get Gassed' afternoon cocktail with Andy Warhol and Truman Capote; shake up the chocolate martini Liz Taylor and Rock Hudson invented on the set of Giant; and even relive the Swinging Sixties with the foodie tales, hedonism and hashish cookies of Bob Dylan, the Beatles, and the Rolling Stones. Who wouldn't want to sit at the table of their favorite film star, writer, artist or warlock and taste a piece of their lives?

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.

Over 150 delicious curries from India and Asia are shown step-by-step in more than 700 colour photographs. This is the definitive guide to mouthwatering, authentic curries from all corners of the Indian subcontinent, and from Thailand, Burma, Vietnam, Malaysia and the islands of Indonesia and the Philippines. It includes easy-to-follow presentation with stage-by-stage photography and sumptuous full-colour pictures of every featured dish. This book brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. For novice curry chefs, the basics of curry-making are fully explained, and there is a useful directory-style guide to the essential elements of a curry, including practical information on using spices and key ingredients such as root ginger, tamarind, coconut milk and lemongrass; making curry pastes and powders, and cooking perfect rice and noodles. Featuring more than 150 traditional recipes with step-by-step recipe instructions and exquisite colour photographs, making sensational hot and spicy curries has never been so easy.

The first volume of Peter Brears' history of English cookery covered the Middle Ages. It was so good that it won outright the Andre Simon Award for the best food book of 2009. This will be even better. It treats of an heroic period in English history when new foods were reaching our shores from the New World, and new styles of cooking were being adopted from France and Italy. Even more important, it's a period that has barely been touched upon by previous accounts. What is unique about Brears' book is that he combines an account of the cookery with a close look at the practical arrangements, the kitchens and dining-halls, where that food was cooked and consumed. His prose is enlivened by his drawings - as accurate as can be - which lay bare to the modern reader just what was going on in places like Hampton Court palace, as well as in humbler homes throughout the land. There are plenty of recipes for those who like to try things for themselves, all properly tested by the author, who is a historic food consultant to TV and country house owners.The era begins with the near-medieval styles of Henry VII and VIII, with special attention to Henry VIII's propagandizing banquets and feasts for foreign monarchs; progresses to the reign of Elizabeth, the effects of new foodstuffs from America, and treats of some of the great houses of the Tudor aristocracy; and finishes with the first two Stuart kings, James I and Charles I under whose rule we began to move towards a more modern style of cooking and when we also started to produce cookery books in large number.

By addressing the issue of food and eating in Britain today, this book considers the way in which our food habits are changing, and shows how social and personal identities and perceptions of health and risk influence choices. It also looks at the increase of vegetarianism, and the relative ineffectiveness of official eating advice. The book should be useful to students of anthropology, cultural studies and health promotion as well as to those scientists and policymakers who are concerned with food. The introduction seeks to indicate how social scientists can help us understand why people eat what they do. In the following chapters anthropologists and sociologists discuss themes of change and continuities and identity in food and eating in Britain today.

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.

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

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?

The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new text explores the use of eggs for food, industrial, and pharmaceutical applications. It covers the chemistry, biology, and function of lipids; carbohydrates; proteins; yolk antibody (IgY); and other materials of eggs. The novel merits of egg materials over others used in the same products are also discussed. These areas of egg technology have never been compiled before in one source.

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.

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

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food now consumed in the UK, and new nutritional information is given for bacon and ham, burgers and grillsteaks, meat pies and pastries, sausages and pates, as well as manufactured ready-meals, healthy-eating options and dishes prepared in the home. The easy-to-read main tables provide composition data (per 100g of food) for up to 40 nutrients, and supplementary tables provide information on vitamin D fractions and individual fatty acids. The appendices detail percentage weight loss on cooking and provide a comprehensive food index. In addition, the book contains recipes for approximately 100 dishes. Meat Products and Dishes updates and greatly extends all existing data for this food group from McCance and Widdowson's The Composition of Foods 5th Edition and is a unique source of new information. This book will have many applications: in planning individual diets and menus, calculating recipes, teaching and research, as well as being of appeal to the layperson with an interest in diet and nutrition.

The enormous interest in recent years in the role of food in history has inspired this scholarly and entertaining collection of ten newly commissioned articles by medievalists from North America, Europe, and Australia that examines the subject of medieval food from a variety of disciplines including English, French, and German literature, history, and history of medicine. Up to now, there had been no such collection of in-depth, cross-cultural studies on medieval food in a variety of culinary, literary, and religious texts. An introduction and subject index are provided.

Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group. It provides new information on both raw and cooked meats, including lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose, pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver, oxtail, sweetbread and tongue. Easy-to-read tables provide composition data (per 100g of food) for up to 62 nutrients. The main tables list data for 42 nutrients, and supplementary tables include individual fatty acids (expressed per 100g of total fatty acids), retinol fractions, and vitamin D fractions for selected foods. There are also details on cooking methods, weight losses on cooking meats, a listing of taxonomic and alternative food names, and a food index. Meat, Poultry and Game forms an essential, authoritative and up-to-date source of new nutrient data. It is an essential reference source for professionals and students of food science and nutrition and will also be of interest to the layperson with interests in diet and nutrition.

First Published in 1994. Routledge is an imprint of Taylor & Francis, an informa company.

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition provides the only authoritative, up-to-date and extensive compilation of nutrient composition data for a wide range of miscellaneous foods available in the UK. Miscellaneous Foods provides data on up to 80 nutrients for 418 foods, over half of which have not been reported before. The coverage includes fats, oils, sugars, preserves, confectionery, savoury snacks, alcoholic beverages, soft drinks, soups, sauces, pickles and baby foods. The composition data are expressed in the main tables per 100g or 100ml of food for 45 nutrients, which include proximates, individual sugars, fibre, total fatty acids, cholesterol, inorganic constituents, vitamins, and alcohol for the alcoholic drinks. Supplementary tables provide data for vitamin E fractions, individual fatty acids and % alcohol by volume for selected beers and wines. The book also includes new recipes for a significant number of soups, sauces and confectionery items, and a comprehensive index.

Generations of devotees have sworn by apple cider vinegar: cooking with it, swigging it by the spoonful and using it as a remedy for a range of ailments. The tart, fermented flavour can add a punch to any recipe; it's also great for weight loss, digestion and overall good health. It is a natural cleanser, relieves muscle soreness and even treats insect bites. The Apple Cider Vinegar Companion stands out from similar titles with its recipes, such as: Dill Pickle Potato Salad; Easy Homemade Farmer's Cheese; Homemade Spiced Ketchup; Raspberry-Peach Shrub; and Green Tea and Apple Cider Vinegar Tonic.

Ketchup began as a fermented fish sauce from China's Fujian province: ke for fermented fish, tchup for sauce. The British were the first to add tomatoes to their anchovy "catsup" in 1817. A century later, Heinz changed the spelling again-and added sugar. In The Language of Food, Dan Jurafsky opens a panoramic window onto everything from the modern descendants of ancient recipes to the hidden persuasion in restaurant reviews. Combining history with linguistic analysis, Jurafsky uncovers a global atlas of premodern culinary influence: why we toast to good health at dinner and eat toast for breakfast and why the Chinese don't have a word for "dessert". Engaging and eclectic, Jurafsky's study reveals how everything from medieval meal order to modern menu design informs the way we drink and dine today. Tuck in!

"Meat" is a broad-ranging and provocative study of the human passion for meat. It aims to intrigue anyone who has ever wondered why meat is important to us: why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction. Nick Fiddes argues that meat's primary cultural importance is founded on its vividly representing to us the domination we have sought over nature - not as individuals, but as members of a society which has historically placed great value on that power. The book draws on original research and analyzes academic work, trade journals, advertisements, the popular press, fiction and film. It is extensively illustrated by quotes from conversations with farmers, butchers, vegetarian campaigners, and members of the general public. Placing Western preferences in a historical and cross-cultural context, the book questions the rationality of much that we take for granted, and explains many inconsistencies and incongruities in our behaviour. It is a penetrating and original discussion of our "natural" everyday world. This book should be of interest to those in the fields of anthropology

Today's understanding of nutrition is based largely on physical, chemical considerations and analysis. Hauschka takes a radically different approach, viewing matter--and food in particular--as having a spiritual aspect. From this holistic perspective he presents a new, practical approach to nutrition. This classic work is the result of Dr Hauschka's many years of research at the Ita Wegman Clinic in Arlesheim, Switzerland. Through active experimentation, Hauschka found fresh insight into the principles of digestion, which enabled him to evolve a system of nutrition suitable for the present day. In an age of mass food production, Hauschka considers one of the most neglected aspects of nutrition--food quality. He discusses aspects of food that can be measured by conventional scientific means, as well as aspects that defy quantification by the usual methods. He relates these findings to a historical survey of food cultivation, preparation, and preservation, as well as to the question of today's chemically treated foods. In the present climate of food scares and concerns--BSE, foot and mouth disease, genetic modification, chemical poisoning, etc--Hauschka's book takes on a new relevance, adding a significant contribution to the current debate. Also included are concise dietary suggestions by Dr Margarethe Hauschka for healthy as well as sick people. This book is a companion volume to the author's other work, The Nature of Substance.

Scarlett O'Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner's Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now.

Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of "Oxford American" and "Southern Cultures," and a spate of new scholarly and popular books demonstrate this interest. "Writing in the Kitchen" explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely.

This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word.

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.