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Author: Andrew T. Chamberlain
Publisher: British Museum Publications Limited
ISBN: 9780714150086
Category : Social Science
Languages : en
Pages : 207
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Book Description
The preserved remains of other human beings hold a special fascination for the living. Earthly Remains explores the history and science behind such phenomena as: the bodies of Abraham Lincoln, Lenin, Eva Peron and other famous politicians, embalmed and displayed for political ends; bog bodies, including the famous Lindow Man - how and why did they meet their fate?; mummies from ancient Egypt and even earlier examples from South America; frozen corpses, such as the 5,000-year-old Tyrolean Ice Man; bodies preserved in outline form, including those of Pompeii and Sutton Hoo; and cryonics, embalming and other modern preservation techniques. Illustrated with the images of many of the cases discussed, Earthly Remains is a book that will appeal to everyone's sense of mystery in the history and origins of our ancestors.
Author: Andrew T. Chamberlain
Publisher: British Museum Publications Limited
ISBN: 9780714150086
Category : Social Science
Languages : en
Pages : 207
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Book Description
The preserved remains of other human beings hold a special fascination for the living. Earthly Remains explores the history and science behind such phenomena as: the bodies of Abraham Lincoln, Lenin, Eva Peron and other famous politicians, embalmed and displayed for political ends; bog bodies, including the famous Lindow Man - how and why did they meet their fate?; mummies from ancient Egypt and even earlier examples from South America; frozen corpses, such as the 5,000-year-old Tyrolean Ice Man; bodies preserved in outline form, including those of Pompeii and Sutton Hoo; and cryonics, embalming and other modern preservation techniques. Illustrated with the images of many of the cases discussed, Earthly Remains is a book that will appeal to everyone's sense of mystery in the history and origins of our ancestors.
Author: Raf De Bont
Publisher: University of Pittsburgh Press
ISBN: 0822988062
Category : Science
Languages : en
Pages : 401
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Book Description
Nature’s Diplomats explores the development of science-based and internationally conceived nature protection in its foundational years before the 1960s, the decade when it launched from obscurity onto the global stage. Raf De Bont studies a movement while it was still in the making and its groups were still rather small, revealing the geographies of the early international preservationist groups, their social composition, self-perception, ethos, and predilections, their ideals and strategies, and the natures they sought to preserve. By examining international efforts to protect migratory birds, the threatened European bison, and the mountain gorilla in the interior of the Belgian Congo, Nature’s Diplomats sheds new light on the launch of major international organizations for nature protection in the aftermath of World War II. Additionally, it covers how the rise of ecological science, the advent of the Cold War, and looming decolonization forced a rethinking of approach and rhetoric; and how old ideas and practices lingered on. It provides much-needed historical context for present-day convictions about and approaches to the preservation of species and the conservation of natural resources, the involvement of local communities in conservation projects, the fate of extinct species and vanished habitats, and the management of global nature.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309148057
Category : Medical
Languages : en
Pages : 506
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Book Description
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Author: Christina Ward
Publisher: Process
ISBN: 9781934170694
Category : COOKING
Languages : en
Pages : 0
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Book Description
A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration. Taking Julia Child as her inspiration, Preservation: The Art and Science of Canning, Fermentation and Dehyrdation demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. More than a cookbook, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.
Author: Eugenia Bone
Publisher: Clarkson Potter
ISBN: 0307885801
Category : Cooking
Languages : en
Pages : 399
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Book Description
A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.
Author: Ray A. Williamson
Publisher: Springer Science & Business Media
ISBN: 146154145X
Category : Social Science
Languages : en
Pages : 404
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Book Description
Technology transfer has played an increasingly important role in historic preservation during the latter half of the twentieth century, a situation attested to by the undertaking of an important congressional study in 1986 that assessed the role of federal agencies in the field. In this book leading researchers update the earlier findings and contribute state-of-the-art reviews and evaluations of technological progress in their areas of expertise.
Author: Dennis R. Heldman
Publisher: Academic Press
ISBN: 0080919650
Category : Technology & Engineering
Languages : en
Pages : 365
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Book Description
The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models
Author: Ethel Green
Publisher: Hassell Street Press
ISBN: 9781014391926
Category :
Languages : en
Pages : 388
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Ethel Green
Publisher: Palala Press
ISBN: 9781379253549
Category :
Languages : en
Pages : 384
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Peter Zeuthen
Publisher: Elsevier
ISBN: 1855737140
Category : Technology & Engineering
Languages : en
Pages : 600
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Book Description
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
