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Author: Gary Paulsen
Publisher: Simon and Schuster
ISBN: 0689841809
Category : Juvenile Fiction
Languages : en
Pages : 195
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Book Description
See:
Author: Gary Paulsen
Publisher: Simon and Schuster
ISBN: 0689841809
Category : Juvenile Fiction
Languages : en
Pages : 195
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Book Description
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Author: Robert Corbet
Publisher: Bloomsbury Publishing USA
ISBN: 0802789595
Category : Juvenile Fiction
Languages : en
Pages : 194
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Book Description
Under the harsh glare of fluorescent lights, teens working at a supermarket unite against demanding customers and try to amuse each other until punch-out time.
Author: Nadia Wassef
Publisher: Farrar, Straus and Giroux
ISBN: 0374600198
Category : Biography & Autobiography
Languages : en
Pages : 148
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Book Description
“As a bookseller, I loved Shelf Life for the chance to peer behind the curtain of Diwan, Nadia Wassef’s Egyptian bookstore—the way that the personal is inextricable from the professional, the way that failure and success are often lovers, the relationship between neighborhoods and books and life. Nadia’s story is for every business owner who has ever jumped without a net, and for every reader who has found solace in the aisles of a bookstore.” —Emma Straub, author of All Adults Here “Shelf Life is such a unique memoir about career, life, love, friendship, motherhood, and the impossibility of succeeding at all of them at the same time. It is the story of Diwan, the first modern bookstore in Cairo, which was opened by three women, one of whom penned this book. As a bookstore owner I found this fascinating. As a reader I found it fascinating. Blunt, honest, funny.” —Jenny Lawson, author of Broken (in the best possible way) The warm and winning story of opening a modern bookstore where there were none, Shelf Life: Chronicles of a Cairo Bookseller recounts Nadia Wassef’s troubles and triumphs as a founder and manager of Cairo-based Diwan The streets of Cairo make strange music. The echoing calls to prayer; the raging insults hurled between drivers; the steady crescendo of horns honking; the shouts of street vendors; the television sets and radios blaring from every sidewalk. Nadia Wassef knows this song by heart. In 2002, with her sister, Hind, and their friend, Nihal, she founded Diwan, a fiercely independent bookstore. They were three young women with no business degrees, no formal training, and nothing to lose. At the time, nothing like Diwan existed in Egypt. Culture was languishing under government mismanagement, and books were considered a luxury, not a necessity. Ten years later, Diwan had become a rousing success, with ten locations, 150 employees, and a fervent fan base. Frank, fresh, and very funny, Nadia Wassef’s memoir tells the story of this journey. Its eclectic cast of characters features Diwan’s impassioned regulars, like the demanding Dr. Medhat; Samir, the driver with CEO aspirations; meditative and mythical Nihal; silent but deadly Hind; dictatorial and exacting Nadia, a self-proclaimed bitch to work with—and the many people, mostly men, who said Diwan would never work. Shelf Life is a portrait of a country hurtling toward revolution, a feminist rallying cry, and an unapologetic crash course in running a business under the law of entropy. Above all, it is a celebration of the power of words to bring us home.
Author: R. Steele
Publisher: Woodhead Publishing
ISBN: 9781855737327
Category : Cooking
Languages : en
Pages : 434
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Book Description
The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field
Author: Suzanne Strempek Shea
Publisher: Beacon Press
ISBN: 9780807072585
Category : Biography & Autobiography
Languages : en
Pages : 238
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Book Description
While recovering from radiation therapy, author Suzanne Shea volunteered to help in a local bookstore as a way of getting back into the world. Her work was interupted by an author tour that took her to other great bookstores. Descriptions of these and others book-filled rooms are scattered through this account of reading.
Author: Persis Subramaniam
Publisher: Elsevier
ISBN: 1855736586
Category : Technology & Engineering
Languages : en
Pages : 353
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Book Description
The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.
Author: Livia Franchini
Publisher: Doubleday UK
ISBN: 9780857526663
Category : Identity (Psychology)
Languages : en
Pages : 0
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Book Description
Ruth's fiance has just broken up with her. The only thing she has left of him is their shopping list for the upcoming week. And so she uses that list to tell her story. Starting with six eggs, and working through spaghetti and strawberries, and apples and tea bags, Ruth discovers that her identity has been crafted from the people she serves
Author: Dominic Man
Publisher: John Wiley & Sons
ISBN: 1118346254
Category : Technology & Engineering
Languages : en
Pages : 165
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Book Description
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should retain its desired sensory, chemical, physical, functional and microbiological characteristics, as well as accurately comply with any nutritional information printed on the label. Shelf life therefore refers to a number of different aspects; each food product has a microbiological shelf life, a chemical shelf life, and a sensory (or organoleptic) shelf life. These categories reflect the different ways in which a food product will deteriorate over time. Ultimately the shelf life of a food product is intended to reflect the overall effect of these different aspects. Shelf life has always been an important facet of industrial food preparation and production, as food and drink are often produced in one area and then distributed to other areas for retailing and consumption. Globalised distribution and supply chains make it imperative that food should survive the transit between producer and consumer – as a perishable commodity, food carries a high risk of spoilage. As such, a realistic, workable and reproducible shelf life has to be determined every time a new food product is developed and marketed; shelf life determination of food has become an integral part of food safety, quality assurance, product development, marketing, and consumer behaviour. Dominic Mans Shelf Life, now in a revised and updated second edition, encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a managers chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings. This book will be invaluable to both practitioners and students in need of a succinct and comprehensive overview of shelf life concerns and topics.
Author: Alex Johnson
Publisher:
ISBN: 9780712352864
Category : Books and reading
Languages : en
Pages : 0
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Book Description
"Without answering in detail, I shall assume that the book-buyer is a book-lover, that his love is a tenacious, not a transitory love, and that for him the question is how best to keep his books."--W.E. GladstoneBooks; reading, collecting and the physical housing of them has brought the book-lover joy - and stress - for centuries. Fascinated writers have tried to capture the particular relationships we form with our library, and the desperate troubles we will undergo to preserve it. With Alex Johnson as your guide, immerse yourself in this eclectic anthology and hear from an iconic Prime Minister musing over the best way to store your books and an illustrious US President explaining the best works to read outdoors. Enjoy serious speculations on the psychological implications of reading from a 19th century philosopher, and less serious ones concerning the predicament of dispensing with unwanted volumes or the danger of letting children (the 'enemies of books') near your collection.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128171901
Category : Technology & Engineering
Languages : en
Pages : 418
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Book Description
Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.
