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Author: Eva Crane
Publisher:
ISBN: 9780860982944
Category : Science
Languages : en
Pages : 658
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Book Description
Author: Eva Crane
Publisher:
ISBN: 9780860982944
Category : Science
Languages : en
Pages : 658
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Book Description
Author: Philip R. Ashurst
Publisher: Springer Science & Business Media
ISBN: 1461311195
Category : Technology & Engineering
Languages : en
Pages : 418
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Book Description
The issue of food authenticity is not new. For centuries unscrupulous farmers and traders have attempted to 'extend', or othewise alter, their products to maximise revenues. In recent years the subject has reached new prominence and there even have been situations where food authenticity has featured as a newspaper headline in various countries. Food legislation covering the definition, and in some cases composition, of various commodities has been in place in developed countries for many years and paradoxically it is the legislative trend away from emphasis on composition and more on accurate and truthfullabeliing that has been one driving force for the authenticity issue. Another, and many would speculate as the more potent, driving force is the move towards fewer and larger supermarket chains in many countries. Such trading companies with their images of quality products, buying power and commercial standing, exercise considerable commercial power which has been claimed as a significant source of financial pressure on food prices and food commodity product quality. For whatever reason, recent food authenticity issues have become news and consumers, the media and enforcement authorities are showing more interest than ever before in the subject.
Author: Eva Crane
Publisher: Routledge
ISBN: 1136746692
Category : History
Languages : en
Pages : 720
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Book Description
First published in 2000. Routledge is an imprint of Taylor & Francis, an informa company.
Author:
Publisher: Academic Press
ISBN: 008056769X
Category : Technology & Engineering
Languages : en
Pages : 387
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Book Description
Advances in Food Research
Author: Alison Gillespie
Publisher:
ISBN: 9780996025904
Category : Beekeepers
Languages : en
Pages : 319
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Book Description
"During the 2013 bee season, author Alison Gillespie followed urban beekeepers working in Washington, DC, Baltimore, Philadelphia and New York to find out how they maintain their hives in the city, and why they are drawn to these fascinating insects. She also talked with the scientists investigating the causes of the honey bees' decline." -- P. [4] of cover.
Author:
Publisher: NYU Press
ISBN: 1479860360
Category : Juvenile Fiction
Languages : en
Pages : 342
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Book Description
Winner, 2021 Reference & Bibliography Award in the 'Reference' Section, given by the Association of Jewish Libraries An unprecedented treasury of Yiddish children’s stories and poems enhanced with original illustrations While there has been a recent boom in Jewish literacy and learning within the US, few resources exist to enable American Jews to experience the rich primary sources of Yiddish culture. Stepping into this void, Miriam Udel has crafted an exquisite collection: Honey on the Page offers a feast of beguiling original translations of stories and poems for children. Arranged thematically—from school days to the holidays—the book takes readers from Jewish holidays and history to folktales and fables, from stories of humanistic ethics to multi-generational family sagas. Featuring many works that are appearing in English for the first time, and written by both prominent and lesser-known authors, this anthology spans the Yiddish-speaking globe—drawing from materials published in Eastern Europe, New York, and Latin America from the 1910s, during the interwar period, and up through the 1970s. With its vast scope, Honey on the Page offers a cornucopia of delights to families, individuals and educators seeking literature that speaks to Jewish children about their religious, cultural, and ethical heritage. Complemented by whimsical, humorous illustrations by Paula Cohen, an acclaimed children’s book illustrator, Udel’s evocative translations of Yiddish stories and poetry will delight young and older readers alike.
Author: C. Marina Marchese
Publisher: Black Dog & Leventhal
ISBN: 1603763325
Category : Cooking
Languages : en
Pages : 467
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Book Description
From honey experts C. Marina Marchese and Kim Flottum comes this comprehensive introduction to the origin, flavor, and culinary uses of more than 30 varietals of honey, from ubiquitous clover to tangy star thistle to rich, smoky buckwheat Like wine, cheese, coffee, and chocolate, honey has emerged as an artisanal obsession. Its popularity at farmers' markets and specialty food stores has soared as retailers are capitalizing on the trend. The Honey Connoisseur teaches consumers everything they need to know about how to taste, select, and use a diverse selection of honey. After a brief explanation of how bees produce honey, the authors introduce the concept of terroir, the notion that soil, weather, and other natural phenomena can affect the taste of honey. As with wines, knowing the terroir of a honey varietal helps to inform an understanding of its flavor. The book goes on to give a thorough course in the origins of more than 30 different honeys as well as step-by-step instructions, how to taste honey, describe its flavor and determine what other flavors pair best with a particular honey. Also included are simple recipes such as dressings, marinades, quick-and-easy desserts, and beverages. Beautifully illustrated and designed, The Honey Connoisseur is the perfect book for foodies and locavores alike. Praise for The Honey Connoisseur: "Of all the near-perfect food we generally take for granted, honey suffers more than most (except for cheese). The Honey Connoisseur lays it all out on the table; Marina Marchese and Kim Flottum tell the whole story including its dark side in an eloquent style. The reader will never look at the honey jar the same way." -- Max McCalman, author of Mastering Cheese, Cheese: Connoisseur's Guide to the World's Best, and The Cheese Platebr> "Eureka! This is the book I've been looking for. As a restaurateur who has traveled high and low in search of the world's finest wines, I have always respected the role terroir plays in creating and nurturing a region's culinary personality. Ever since I took up beekeeping, I've been on the hunt for the definitive guide to the essence of honey: how to taste it, which local factors influence its flavor, and most importantly for me, how to pair it with other ingredients like an expert." -- Julian Niccolini, Owner of The Four Seasons Restaurant, New York City "With the authors' depth of knowledge, I cannot think of a better resource on honey. This book makes me want to bake with all the varieties. Finally, a honey bible! The Honey Connoisseur is truly a great book." -- John Barricelli, author of The Seasonal Baker and The Sono Baking Company Cookbook "Marina Marchese and Kim Flottum's knowledge of this fascinating and increasingly popular subject is unparalleled. Together, they have composed the preeminent book about honey and its regional culinary food pairings." -- Nicholas Coleman, Chief Olive Oil Specialist, Eataly NYC
Author: James A. Kelhoffer
Publisher: Mohr Siebeck
ISBN: 9783161484605
Category : Health & Fitness
Languages : en
Pages : 300
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Book Description
James A. Kelhoffer offers a comprehensive analysis of Mark 1:6c par. Matt 3:4c in its socio-historical context, the Synoptic gospels and subsequent Christian interpretation. The first chapter surveys various anecdotes about John's food in the Synoptic gospels and notes that there has never been a consensus in scholarship concerning John's locusts and wild honey. Chapters 2 and 3 address locusts as human food and assorted kinds of wild honey in antiquity. Chapter 4 considers the different meanings of this diet for the historical Baptist, Mark, and Matthew. Contemporary anthropological and nutritional data shed new light on John's experience as a locust gatherer and assess whether these foods could have actually sustained him in the wilderness. The last chapter demonstrates that the most prevalent interpretation of the Baptist's diet, from the third through the sixteenth centuries, hails John's simple wilderness provisions as a model for believers to emulate.
Author: Ken Schramm
Publisher: Brewers Publications
ISBN: 0984075666
Category : Cooking
Languages : en
Pages : 226
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Book Description
Since The Compleat Meadmakerwas first published, mead has continued to grow in popularity as crafted beverages have become an established part of the beverage market in America. In 2003 there were roughly 60 commercial meaderies in the US, but by 2020 this number stood at 450. Naturally, many hobbyists are also discovering the delights of making this “nectar of the gods” themselves. Thanks to the global distribution of bees and, therefore, honey, you will find mead-like drinks in virtually every corner of the world. No wonder historians recognize it as one of humankind’s oldest fermented beverages. Mead production never really ceased in Europe and Africa, but its star was eclipsed with the increasing production and distribution of wine, beer, and distilled spirits from the 1600s onward. With the rebirth of brewing and the establishment of world-class wine producing regions in the US, it is time for mead in the twenty-first century to be brought back into the limelight. Mead needs to establish a vocabulary of its own and find a place in the hearts of homebrewers and home winemakers. In The Compleat Meadmaker, veteran meadmaker Ken Schramm—one of the founders of the Mazer Cup Mead Competition, North America’s oldest mead-only competition—introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters, Schramm introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes, and malt. The author covers the many aspects of meadmaking in a comprehensive but easy-to-read fashion, with something for novices and experienced brewers and vintners alike from basic equipment for meadmaking, creating your first must, and on through the basics of fermentation, racking, and bottling. Once the first steps have been taken Schramm goes into more detail, involving balancing for taste using acid, priming for sparkling mead, corking practices, and strategies for clarifying. He also covers aspects of fermentation, such as selecting the right yeast strain, aerating and managing the pH of your must during the critical early phase of fermentation, and adjusting nutrient levels to suit mead fermentation. The author also troubleshoots common problems and processes, such as stuck fermentations, fermentations that will not start, slow or prolonged fermentations, measuring total acidity via acid titrations, and on balancing residual sugars through sweetening, malo-lactic fermentation, increasing acidity, and drying out the mead further. The fine-tuning process does not stop after fermentation is finished. Perhaps the finest characteristic of mead is that it seems to improve with age almost indefinitely. As well as advice on how long to store it, Schramm also offers up his experience with the many different approaches to conditioning and maturing mead, focusing on the use of oak chips, blocks, and barrels to age mead on wood. As one of the oldest fermented drinks and using the oldest sweetener known to humankind, mead and honey are inextricable. Schramm delves into a brief natural history of honey production and the bees that make it possible, with fascinating insights into the profession of beekeepers. He explores sources of nectar and pollen and the benefits of honey varietals explored, with a section devoted entirely to varietal honey based on floral variety. Along the way Schramm delves into the concept of honey “vintage”, grades of honey, sugar, moisture, organic acids, mineral content, color terminology, and how you should not judge a honey’s flavor by its color. There is also a discussion of aroma compounds, absolutely essential if wishing to understand the organoleptic qualities of honey. While mead can be a charmingly simple drink to make, home meadmakers can easily indulge in a host of different flavors to make unique and delicious meads. The author provides you with an understanding of the role quality ingredients play in creating a really pleasing mead. There are several ingredients-focused chapters that look at making sack mead, melomel, cyser, pyment, hippocras, metheglin, and braggot. At the end, Schramm puts it all together in a section devoted entirely to recipes. As one of the most ancient of human beverages, mead arose in part because it was easy to make. Despite this, mead is a surprisingly complex, diverse, and romantic drink that can range from bone dry to profoundly sweet, and can be crafted to complement any type of food. With The Compleat Meadmaker, you can see just how simple, fun, and rewarding meadmaking is.
Author: United States. Agricultural Research Service. Eastern Regional Research Center
Publisher:
ISBN:
Category : Agricultural processing
Languages : en
Pages : 24
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Book Description
