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Author: Mark McWilliams
Publisher: Oxford Food Symposium
ISBN: 1909248657
Category : Social Science
Languages : en
Pages : 349
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Book Description
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
Author: Mark McWilliams
Publisher: Oxford Food Symposium
ISBN: 1909248657
Category : Social Science
Languages : en
Pages : 349
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Book Description
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
Author: József Zsengellér
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3111435733
Category : History
Languages : en
Pages : 424
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Book Description
The volume contains the edited papers presented at the 10th international conference of the Société d’Études Samaritaines held in Budapest in 2022. It is dedicated to the famous Hungarian rabbi and scholar Samuel Kohn (1841–1920) whose relevance in Samaritan studies was commemorated by Abraham Tal. The articles discuss the most recent questions of Samaritan research in five different fields. Historical topics and Samaritan synagogue mosaics are investigated by Ingrid Hjelm, Innocent Himbaza and Reinhard Pummer. Greek inscriptions and Aramaic documents are studied by Magnar Kartveit, Andreas Lehnardt, and József Zsengellér. Arabic Torah interpretations, and historical documents are delt with by Jasper Bernhofer, Leonhard Becker and Daniel Boušek. Analyses of Samaritan Hebrew and Aramaic linguistic issues and of Samaritan translation techniques are presented by Moshe Florentin, Christian Stadel, Nehemia Gordon, David Hammidovič, Patrick Pouchelle and Phil Reid. Studies on Samaritan manuscript writings and collections are presented by Evelyn Burkhardt, Stefan Schorch, Mariia Boichun and Golda Akhiezer. Leading scholars and young new colleagues enrich the various fields of Samaritan studies with new findings, insights ad implications.
Author: Harold McGee
Publisher: Penguin
ISBN: 1984881876
Category : Science
Languages : en
Pages : 752
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Book Description
The ultimate guide to the smells of the universe – the ambrosial to the malodorous, and everything in between – from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the long-overlooked world of smell. In Nose Dive, McGee takes us on a sensory adventure, from the sulfurous nascent earth more than four billion years ago, to the fruit-filled Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of phenol and formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and the extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell one another. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in—the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them—before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of every smell under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interweaving them with personal observations, he reveals how our sense of smell has the power to expose invisible, intangible details of our material world and trigger in us feelings that are the very essence of being alive.
Author: Kirsten K. Shockey
Publisher: Storey Publishing, LLC
ISBN: 1612129889
Category : Cooking
Languages : en
Pages : 409
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Book Description
2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.
Author: Lauren Alex O'Hagan
Publisher: Taylor & Francis
ISBN: 1040143962
Category : Science
Languages : en
Pages : 365
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Book Description
This book sets out to historicise our understanding of contemporary trends by studying the long relationship between science, food and drink marketing and the promotion of healthy lifestyles. It aims to bring together contemporary and historical research from a multimodal perspective, considering how scientific discourse and ideas about health and nutrition are channelled through visual and material culture. Using examples of advertisements, commercials and posters, the 16 chapters in this book will foster a cross-disciplinary and cross-temporal dialogue, uncovering links between past and present ways that manufacturers have capitalised upon scientific innovations to create new products or rebrand existing products and employed science to make claims about health and nutrition. They will, thus, demonstrate the continuity of science in food and drink marketing—even if fundamental ideas of nutrition have evolved over time. The book provides crucial new insights into the significance of the late nineteenth and early twentieth centuries as a period of innovation in food and drink marketing and showcasing how many of the marketing strategies employed today, in fact, have a far broader historical trajectory. It will be of great interest to students and scholars of Critical Food Studies, Media and Communication Studies, History of Science and Medicine and Cultural Studies, as well as nutritionists, dieticians, sportspeople, in addition to policymakers and practitioners working in the area of food and drink marketing.
Author: Simon Springer
Publisher: Lantern Books
ISBN: 1590566599
Category : Social Science
Languages : en
Pages : 603
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Book Description
Veganism as an ethics and a practice has a recorded history dating back to Antiquity. Yet, it is only recently that researchers have begun the process of formalizing the study of veganism. Whereas occasional publications have recently emerged from sociology, history, philosophy, cultural studies, or critical animal studies, a comprehensive geographical analysis is missing. Until now. In fourteen chapters from a diverse group of scholars and living practitioners, Vegan Geographies looks across space and scale, exploring the appropriateness of vegan ethics among diverse social and cultural groups, and within the midst of broader neoliberal economic and political frameworks that seek to commodify and marketize the movement. Vegan Geographies fundamentally challenges outdated but still dominant human–nature dualisms that underpin widespread suffering and ecological degradation, providing practical and accessible pathways for people interested in challenging contemporary systems and working collectively toward less destructive worlds.
Author: Mennat-Allah El Dorry
Publisher: IFAO
ISBN: 272471024X
Category : History
Languages : en
Pages : 326
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Book Description
The study of historic foodways is as multifaceted and varied as food itself. The changes we see in food habits and choices over history reveal evolving social and political climates and help us envision our ancestors' everyday lives and imagined afterlives. Food certainly played a role in funerary rites; it was offered to the dead, of course, but also shared at the grave among the living family members, symbolically bridging between this world and the next. Choosing the food was embedded in a series of traditions and norms; how it relates to what was actually eaten in associated settlements enables an understanding of its meaning. Feasts, whether for the dead or the living, were laden with political and social meaning. Fasting, although requiring abstention from certain foods, also involves the management-from sourcing and storing to cooking and eating-of the permitted foods, a key concern in contexts such as monasteries where fasting occurred. This collective work demonstrates the diversity of possible approaches to food. It presents the current state of research on the foodways of Egypt and Sudan and highlights the importance of further interdisciplinary collaboration for a "big picture" approach. It brings together 16 articles covering archaeology (in the broadest sense), theory, anthropology, language, ethnography, and architecture to illustrate food traditions and history in Egypt and Sudan from as early as the 4th millennium BC to the 20th century.
Author: Terese Gagnon
Publisher: University of Arizona Press
ISBN: 081655398X
Category : Nature
Languages : en
Pages : 274
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Book Description
This interdisciplinary volume argues for the importance of everyday sensuous conservation and its ability to grow diverse, livable worlds where human embodiment is understood as part of--not separate from--plant life. Contributors argue that the majority of biodiversity conservation worldwide is carried out not by large-scale conservation projects but by ordinary people engaging in sensory-motivated, caretaking relationships with specific plants.
Author: Emma McDonell
Publisher: Bloomsbury Publishing
ISBN: 1350123897
Category : Political Science
Languages : en
Pages : 233
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Book Description
Are superfoods just a marketing device, another label meant to attract the eye? Or do superfoods tell us a deeper story about how food and health relate in a global marketplace full of anonymous commodities? In the past decade, superfoods have taken US and European grocery stores by storm. Novel commodities like quinoa and moringa, along with familiar products such as almonds and raw milk, are now called superfoods, promising to promote health and increase our energy. While consumers may find the magic of superfoods attractive, the international development sector now envisions superfoods acting as cures to political and economic problems like poverty and malnutrition. Critical Approaches to Superfoods examines the politics and culture of superfoods. It demonstrates how studying superfoods can reveal shifting concepts of nutritional authority, the complexities of intellectual property and bioprospecting, the role marketing agencies play in the agro-industrial complex, and more. The multidisciplinary contributors draw their examples from settings as diverse as South India, Peru, and California to engage with foodstuffs that include quinoa, almonds, fish meal, Rooibos Tea, kale and açaí.
Author: Sudip Kr. Dutta
Publisher: Springer Nature
ISBN: 3031347161
Category : Science
Languages : en
Pages : 175
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Book Description
This book is the first comprehensive compilation of deliberations on botany, genetic resources and diversity, classical genetics and traditional breeding, genetic transformation, and detailed enumeration on molecular maps and mapping of economic genes and QTLs, whole genome sequencing and comparative genomics in watermelon, and elucidation on functional genomics. The genomic resources for disease resistance, genomics of fruit and quality traits of watermelon, and molecular and metabolic regulation of nutraceuticals in watermelon are discussed. Mapping of quality traits, and biotic and abiotic resistance is also to be discussed. The genome draft of watermelon and application of genome editing are covered. The book contains approximately 250 pages and over 10 chapters authored by globally reputed experts on the relevant field in this crop. This book is useful to the students, teachers, and scientists in academia and relevant private companies interested in horticulture, genetics, breeding, pathology, entomology, physiology, molecular genetics and genomics, in vitro culture and genetic engineering, and structural and functional genomics. This book is also useful for seed industries.
