Author: Roberta Larson Duyff
Publisher: Wiley
ISBN: 9780470041154
Category : Aşçılık- Metotlar
Languages : en
Pages : 692
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Book Description
Offers tips and guidelines for following a healthy diet, from choosing the right food at the supermarket to eating well at every stage in life.
Author: Nina Etkin
Publisher:
ISBN: 9780816539321
Category :
Languages : en
Pages :
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Book Description
This fascinating book examines the biology and culture of foods and beverages that are consumed in communal settings, with special attention to their health implications. Nina Etkin covers a wealth of topics, exploring human evolutionary history, the Slow Food movement, ritual and ceremonial foods, caffeinated beverages, spices, the street foods of Hawaii and northern Nigeria, and even bottled water. Her work is framed by a biocultural perspective that considers both the physiological implications of consumption and the cultural construction and circulation of foods.
Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520959345
Category : Cooking
Languages : en
Pages : 421
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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author: Institute of Medicine and National Research Council
Publisher: National Academies Press
ISBN: 0309173973
Category : Medical
Languages : en
Pages : 208
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Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author: International Association for Food Protection
Publisher: Springer Science & Business Media
ISBN: 1441983961
Category : Technology & Engineering
Languages : en
Pages : 176
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Book Description
Procedures to Investigate Foodborne Illness is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne illnesses. The manual is based on epidemiologic principles and investigative techniques that have been found effective in determining causal factors of disease incidence. The guidelines are presented in the sequence usually followed during investigations and are organized so that an investigator can easily find the information needed in any phase of an investigation. Included are descriptions of the following procedures: Plan, prepare, investigate and respond to intentional contamination of food Handle illness alerts and food-related complaints that may be related to illness Interview ill persons, those at risk, and controls Develop a case definition Collect and ship specimens and food samples Conduct hazard analysis (environmental assessments) at sites where foods responsible for outbreaks were produced, processed, or prepared Trace sources of contamination Identify factors responsible for contamination, survival of pathogenic microorganisms or toxic substances, and/or propagation of pathogens Collate and interpret collected data Report information about the outbreak This edition also contains extensively updated and more user-friendly keys to assist investigators in identifying the contributing factors that may lead to the contamination, proliferation or survival of agents of foodborne disease.
Author: Yvonne Salfinger
Publisher: APHA Press
ISBN: 9780875532738
Category : Food
Languages : en
Pages : 0
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Book Description
The Fifth edition of the Compendium of Methods for the Microbiological Examination of Foods has now been fully updated. All chapters have been revised and new chapters have been added. This Compendium is the primary authority for food safety testing and presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability. The Compendium is a must-have for all food laboratories, food manufacturers, public health laboratories, and anyone performing food safety testing. - Publisher.
Author: Calvert Jay Judkins
Publisher:
ISBN:
Category : Professional associations
Languages : en
Pages : 712
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 294
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Book Description
Author: Kara K. Keeling
Publisher: Univ. Press of Mississippi
ISBN: 1496828364
Category : Literary Criticism
Languages : en
Pages : 213
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Book Description
Food is a signifier of power for both adults and children, a sign of both inclusion and exclusion and of conformity and resistance. Many academic disciplines—from sociology to literary studies—have studied food and its function as a complex social discourse, and the wide variety of approaches to the topic provides multidisciplinary frames for understanding the construction and uses of food in all types of media, including children’s literature. Table Lands: Food in Children’s Literature is a survey of food’s function in children’s texts, showing how the sociocultural contexts of food reveal children’s agency. Authors Kara K. Keeling and Scott T. Pollard examine texts that vary from historical to contemporary, noncanonical to classics, and Anglo-American to multicultural traditions, including a variety of genres, formats, and audiences: realism, fantasy, cookbooks, picture books, chapter books, YA novels, and film. Table Lands offers a unified approach to studying food in a wide variety of texts for children. Spanning nearly 150 years of children’s literature, Keeling and Pollard’s analysis covers a selection of texts that show the omnipresence of food in children’s literature and culture and how they vary in representations of race, region, and class, due to the impact of these issues on food. Furthermore, they include not only classic children’s books, such as Winnie-the-Pooh, but recent award-winning multicultural novels as well as cookbooks and even one film, Pixar’s Ratatouille.
Author: Neal D. Fortin
Publisher: John Wiley & Sons
ISBN: 1118964470
Category : Technology & Engineering
Languages : en
Pages : 544
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Book Description
Featuring case studies and discussion questions, this textbook – with revisions addressing significant changes to US food law – offers accessible coverage appropriate to a wide audience of students and professionals. Overviews the federal statutes, regulations, and regulatory agencies concerned with food regulation and introduces students to the case law and statutory scheme of food regulation Focuses updated content on the 2011 FDA Food Safety Modernization Act (FSMA), the biggest change to US food law since the 1930s Contains over 20% new material, particularly a rewritten import law chapter and revisions related to food safety regulation, health claims, and food defense Features case studies and discussion questions about application of law, policy questions, and emerging issues
