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Author: Yvonne Kohano
Publisher: Abbott Press
ISBN: 1458208141
Category : Fiction
Languages : en
Pages : 287
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Book Description
Roxy LaFollette is proud of the food empire she built in Flynn's Crossing. With her nationally acclaimed restaurant, her gourmet grocery, and her catering business, she has little time to indulge in the kind of relationship her girl tribe friends recommend. Besides, all men are scum in her opinion-her friends' fiances and husbands excluded, of course. The results of a business decision, however, are about to put the reason for her cherished opinion at center stage in her life. Movie director Mac Smythe knows it is probably best to let the past stay in the past. With so much riding on the success of the thriller he is filming in Flynn's Crossing, he has no time for distractions. His taste for adventure has been tempered over the years, due in large part to the loss of the one woman he thought he could trust and love. But when fate finally gives him a second chance, it seems that his desire to forgive is jinxed. As two pasts unexpectedly collide with the present, only time will tell if love has the power to overcome the consequences of questions, lies, and betrayal and lead Roxy and Mac into a future neither could have imagined.
Author: Yvonne Kohano
Publisher: Abbott Press
ISBN: 1458208141
Category : Fiction
Languages : en
Pages : 287
Get Book Here
Book Description
Roxy LaFollette is proud of the food empire she built in Flynn's Crossing. With her nationally acclaimed restaurant, her gourmet grocery, and her catering business, she has little time to indulge in the kind of relationship her girl tribe friends recommend. Besides, all men are scum in her opinion-her friends' fiances and husbands excluded, of course. The results of a business decision, however, are about to put the reason for her cherished opinion at center stage in her life. Movie director Mac Smythe knows it is probably best to let the past stay in the past. With so much riding on the success of the thriller he is filming in Flynn's Crossing, he has no time for distractions. His taste for adventure has been tempered over the years, due in large part to the loss of the one woman he thought he could trust and love. But when fate finally gives him a second chance, it seems that his desire to forgive is jinxed. As two pasts unexpectedly collide with the present, only time will tell if love has the power to overcome the consequences of questions, lies, and betrayal and lead Roxy and Mac into a future neither could have imagined.
Author: Tsair-Fuh Lin
Publisher: IWA Publishing
ISBN: 1780406657
Category : Science
Languages : en
Pages : 322
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Book Description
This book provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high quality potable water. Key topics include early warning, detection and source-tracking, chemical, sensory and molecular diagnosis, treatment options for common odorants and minerals, source management, modelling and risk assessment, and future research directions. Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new biological wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309175593
Category : Medical
Languages : en
Pages : 584
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Book Description
This book reviews the research pertaining to nutrient requirements for working in cold or in high-altitude environments and states recommendations regarding the application of this information to military operational rations. It addresses whether, aside from increased energy demands, cold or high-altitude environments elicit an increased demand or requirement for specific nutrients, and whether performance in cold or high-altitude environments can be enhanced by the provision of increased amounts of specific nutrients.
Author: Mark Schatzker
Publisher: Simon and Schuster
ISBN: 1501116134
Category : Cooking
Languages : en
Pages : 272
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Book Description
A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.
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: David L. Swartz
Publisher: Springer Science & Business Media
ISBN: 9781402038525
Category : Social Science
Languages : en
Pages : 388
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Book Description
critical evaluations of his work, notably papers by Rodney Benson, 4 Rogers Brubaker, Nick Crossley, and John Myles. Indeed, it is the 1985 article by Rogers Brubaker that can truly be said to have served as one of the best introductions to Bourdieu’s thought for the American social scienti?c public. It is for this reason that we include it in the present collection. Intellectual origins & orientations We begin by providing an overview of Bourdieu’s life as a scholar and a public intellectual. The numerous obituaries and memorial tributes that have appeared following Bourdieu’s untimely death have revealed something of his life and career, but few have stressed the intersection of his social origins, career trajectory, and public intellectual life with the changing political and social context of France. This is precisely what David Swartz’s “In memoriam” attempts to accomplish. In it he emphasizes the coincidence of Bourdieu’s young and later adulthood with the period of decolonization, the May 1968 French university crisis, the opening up of France to privatization of many domains previously entrusted to the state (l’état providence), and, most threatening to post-World War II reforms, the emergence of globalization as the hegemonic structure of the 21st century. An orienting theme throughout Bourdieu’s work warns against the partial and fractured views of social reality generated by the fundamental subject/object dichotomy that has plagued social science from its very beginning.
Author: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
ISBN: 008100351X
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author: Julie C. Lumeng
Publisher: Academic Press
ISBN: 9780128117163
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
Pediatric Food Preferences and Eating Behaviors reviews scientific works that investigate why children eat the way they do and whether eating behaviors are modifiable. The book begins with an introduction and historical perspective, and then delves into the development of flavor preferences, the role of repeated exposure and other types of learning, the effects of modeling eating behavior, picky eating, food neophobia, and food selectivity. Other sections discuss appetite regulation, the role of reward pathways, genetic contributions to eating behaviors, environmental influences, cognitive aspects, the development of loss of control eating, and food cognitions and nutrition knowledge. Written by leading researchers in the field, each chapter presents basic concepts and definitions, methodological issues pertaining to measurement, and the current state of scientific knowledge as well as directions for future research.
Author: Jean-Pierre Montmayeur
Publisher: CRC Press
ISBN: 1420067761
Category : Medical
Languages : en
Pages : 646
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Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author: Michaela DeSoucey
Publisher: Princeton University Press
ISBN: 069118318X
Category : Social Science
Languages : en
Pages : 296
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Book Description
An inside look at the complex and controversial debates surrounding foie gras In the past decade, the French delicacy foie gras—the fattened liver of ducks or geese that have been force-fed through a tube—has been at the center of contentious battles. In Contested Tastes, Michaela DeSoucey takes us to farms, restaurants, protests, and political hearings in both the United States and France to reveal why people care so passionately about foie gras—and why we should care, too. Bringing together fieldwork, interviews, and materials from archives and the media on both sides of the Atlantic, DeSoucey offers a compelling look at the moral arguments and provocative actions of pro- and anti-foie gras forces. She combines personal stories with fair-minded analysis and draws our attention to the cultural dynamics of markets, the multivocal nature of “gastropolitics,” and the complexities of what it means to identify as a “moral” eater in today’s food world. Investigating the causes and consequences of the foie gras wars, Contested Tastes illuminates the social significance of food and taste in the twenty-first century.
