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Author: Susan Merrill Squier
Publisher: Rutgers University Press
ISBN: 0813549248
Category : Science
Languages : en
Pages : 272
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Book Description
Poultry Science, Chicken Culture is a collection of essays about the chickenùthe familiar domestic bird that has played an intimate part in our cultural, scientific, social, economic, legal, and medical practices and concerns since ancient Egypt, Greece, and Rome. --
Author: Susan Merrill Squier
Publisher: Rutgers University Press
ISBN: 0813549248
Category : Science
Languages : en
Pages : 272
Get Book Here
Book Description
Poultry Science, Chicken Culture is a collection of essays about the chickenùthe familiar domestic bird that has played an intimate part in our cultural, scientific, social, economic, legal, and medical practices and concerns since ancient Egypt, Greece, and Rome. --
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
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Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Author: Colin G. Scanes
Publisher: Waveland Press
ISBN: 1478640375
Category : Technology & Engineering
Languages : en
Pages : 487
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Book Description
Poultry production continues to make tremendous advances. This thoroughly revised fifth edition of Scanes’ seminal, comprehensive text presents students and professionals alike with valuable, research-based material relevant to all stages of a poultry career. Areas covered include global and commercial poultry production; poultry business organization; and production of meat chickens (broilers), turkeys, eggs, ducks, geese, game birds, and other poultry. Other chapters cover the fundamental science behind production: poultry biology, genetics, behavior, diseases/health, housing, ventilation, and processing. New or greatly expanded sections cover biosecurity; poultry stress/welfare; feed additives; food safety; incubation; controlling pests; poultry waste and environmental issues; brooding; and organic, free-range, and niche poultry production. “Points for Discussion” and “Deeper Dive” sections highlight key examples and provide further context and empirical data for critical areas in poultry production, giving students a first-hand look at issues in both small and large operations. The book concludes with an in-depth, invaluable chapter on applying for internships and positions for the start of a successful career.
Author: Emelyn Rude
Publisher: Simon and Schuster
ISBN: 1681771985
Category : Cooking
Languages : en
Pages : 367
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Book Description
From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Author: Mona Giersberg
Publisher: BRILL
ISBN: 9004715509
Category : Technology & Engineering
Languages : en
Pages : 482
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Book Description
EurSafe2024 Back to the future: Sustainable innovations for ethical food production and consumption
Author: Joseph Barber
Publisher: Princeton University Press
ISBN: 0691184569
Category : Nature
Languages : en
Pages : 225
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Book Description
A comprehensive, richly illustrated celebration of the natural history of the chicken Inherently social creatures, chickens are enjoying a renaissance as prized members of many households and small farms. From feathers and flock formation to imprinting and incubating, The Chicken provides a comprehensive, richly illustrated guide to understanding how chickens live, think, and act both alongside people and independently. Starting with the evolution of chickens nearly 10,000 years ago and their adaptations to life with humans, The Chicken also analyzes the anatomy and behavior of modern domesticated chickens and provides practical tips for helping these amazing birds thrive. Featuring a stunning gallery of breeds with detailed profiles, the book also includes a directory of the most striking examples of chickens that have elevated this species from backyard egg producers to prize-winning poultry. Provides an accessible, comprehensive, and richly illustrated look at the chicken Features a finely illustrated directory of forty popular breeds and their characteristics and care requirements Covers the anatomy, physiology, and behavior of chickens Offers insights into the intelligence and distinctive thought processes of chickens Includes “theory into practice” panels to help chicken keepers better understand their birds
Author: Jane Dixon
Publisher: UNSW Press
ISBN: 9780868404776
Category : Cooking
Languages : en
Pages : 232
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Book Description
Annotation. "The Changing Chicken: Chooks, Cooks and Culinary Culture provides a unique view of food systems and culture. The book describes activities in the hatcheries, on chicken farms, in processing plants, in supermarket delicatessens and in household kitchens." "A chicken-centred diet challenges assumptions about how foods become valued or are judged good to eat. By building on insights from the sociology of consumption, retail geography and political economy, author Jane Dixon develops a cultural economy framework for studying the shifting balance of power in food systems. And by comparing the situation in Australia with international trends in chicken meat production and consumption, she sheds new light on the complex issue of global food systems and national culinary cultures."--BOOK JACKET. Title Summary field provided by Blackwell North America, Inc. All Rights Reserved.
Author: Steve Striffler
Publisher: Yale University Press
ISBN: 0300128169
Category : Business & Economics
Languages : en
Pages : 207
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Book Description
From inside the chicken factory, a report on the real cost of chicken for farmers, workers, and consumers
Author: K. Lesnik-Oberstein
Publisher: Springer
ISBN: 1137456973
Category : Political Science
Languages : en
Pages : 183
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Book Description
Drawing from work in a wide range of fields, this book presents novel approaches to key debates in thinking about and defining disability. Differing from other works in Critical Disability Studies, it crucially demonstrates the consequences of radically rethinking the roles of language and perspective in constructing identities.
Author: Susan Merrill Squier
Publisher: Penn State Press
ISBN: 0271087331
Category : Literary Criticism
Languages : en
Pages : 245
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Book Description
Culturally powerful ideas of normalcy and deviation, individual responsibility, and what is medically feasible shape the ways in which we live with illness and disability. The essays in this volume show how illness narratives expressed in a variety of forms—biographical essays, fictional texts, cartoons, graphic novels, and comics—reflect on and grapple with the fact that these human experiences are socially embedded and culturally shaped. Works of fiction addressing the impact of an illness or disability; autobiographies and memoirs exploring an experience of medical treatment; and comics that portray illness or disability from the perspective of patient, family member, or caregiver: all of these narratives forge a specific aesthetic in order to communicate their understanding of the human condition. This collection demonstrates what can emerge when scholars and artists interested in fiction, life-writing, and comics collaborate to explore how various media portray illness, medical treatment, and disability. Rather than stopping at the limits of genre or medium, the essays talk across fields, exploring together how works in these different forms craft narratives and aesthetics to negotiate contention and build community around those experiences and to discover how the knowledge and experiences of illness and disability circulate within the realms of medicine, art, the personal, and the cultural. Ultimately, they demonstrate a common purpose: to examine the ways comics and literary texts build an audience and galvanize not just empathy but also action. In addition to the editors, the contributors to this volume include Einat Avrahami, Maureen Burdock, Elizabeth J. Donaldson, Ariela Freedman, Rieke Jordan, stef lenk, Leah Misemer, Tahneer Oksman, Nina Schmidt, and Helen Spandler. Chapter 7, “Crafting Psychiatric Contention Through Single-Panel Cartoons,” by Helen Spandler, is available as Open Access courtesy of a grant from the Wellcome Trust. A link to the OA version of this chapter is forthcoming.
