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Author:
Publisher:
ISBN:
Category : Agricultural estension work
Languages : en
Pages : 1434
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Book Description
Author:
Publisher:
ISBN:
Category : Agricultural estension work
Languages : en
Pages : 1434
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Book Description
Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1040
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Book Description
Author: National Canners Association. Research Laboratories
Publisher:
ISBN:
Category :
Languages : en
Pages : 1048
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Book Description
Author: National Canners Association. Research Laboratories
Publisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 558
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Book Description
Author: Joseph Hubert Priestley
Publisher:
ISBN:
Category : Plant breeding
Languages : en
Pages : 1356
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 68
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Book Description
Author: Ai Hisano
Publisher: Harvard University Press
ISBN: 0674242599
Category : Business & Economics
Languages : en
Pages : 345
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Book Description
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.
Author: Hilaire Hiler
Publisher:
ISBN:
Category : Color
Languages : en
Pages : 94
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Book Description
Author:
Publisher:
ISBN:
Category : Cotton
Languages : en
Pages : 156
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Book Description
A detailed author and subject index is included. References in the index are to item numbers and not to page numbers.
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 1351800191
Category : Science
Languages : en
Pages : 329
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Book Description
Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, and their applications in agriculture science and agricultural engineering, focusing on biological science, biological engineering, and bioprocessing technology. With contributions from a broad range of leading researchers, this book presents several innovations in the areas of processing technologies in agriculture. The book is divided into three parts, covering agricultural processing: interventions in engineering technologies novel practices in agricultural processing agricultural processing: health benefits of medicinal plants With contributions from a broad range of leading researchers, this book presents several new innovations in the areas of processing technologies in agriculture that will be helpful to researchers, scientists, students, and industry professionals in agriculture.
