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Author: Allen Kurzweil
Publisher: Workman Publishing
ISBN: 0761148256
Category : Juvenile Nonfiction
Languages : en
Pages : 97
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Book Description
Provides experiments associated with a bag of potato chips: bags, chips, lids, spuds, and tubes.
Author: Allen Kurzweil
Publisher: Workman Publishing
ISBN: 0761148256
Category : Juvenile Nonfiction
Languages : en
Pages : 97
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Book Description
Provides experiments associated with a bag of potato chips: bags, chips, lids, spuds, and tubes.
Author: Dirk Burhans
Publisher: Terrace Books
ISBN: 0299227731
Category : Social Science
Languages : en
Pages : 226
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Book Description
The potato chip has been one of America's favorite snacks since its accidental origin in a nineteenth-century kitchen. Crunch! A History of the Great American Potato Chip tells the story of this crispy, salty treat, from the early sales of locally made chips at corner groceries, county fairs, and cafes to the mass marketing and corporate consolidation of the modern snack food industry. Crunch! also uncovers a dark side of potato chip history, including a federal investigation of the snack food industry in the 1990s following widespread allegations of antitrust activity, illegal buyouts, and predatory pricing. In the wake of these "Great Potato Chip Wars," corporate snack divisions closed and dozens of family-owned companies went bankrupt. Yet, despite consolidation, many small chippers persist into the twenty-first century, as mom-and-pop companies and upstart "boutique" businesses serve both new consumers and markets with strong regional loyalties. Illustrated with images of early snack food paraphernalia and clever packaging from the glory days of American advertising art, Crunch! is an informative tour of large and small business in America and the vicissitudes of popular tastes.
Author: Allen Kurzweil
Publisher: Harper Collins
ISBN: 0062033964
Category : Juvenile Fiction
Languages : en
Pages : 356
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Book Description
Leon's back. Having survived the sweatshop methods of Miss Hagmeyer, his needle-wielding fourth grade teacher at the Classical School, Leon braces himself for fifth grade. He arrives armed with a backpack full of pens and pencils, binders and notebooks . . . plus a rag doll that's the spitting image of Henry Lumpkin, the bully who has Leon in his sights. If the doll works the way it's supposed to, Leon (and his buddies P.W. and Lily-Matisse) won't have to worry about Lumpkin the Pumpkin! Better still, Leon has a fabulous new teacher, Mr. Sparks, who conducts science experiments using that most miraculous of research materials -- the potato chip. And a good thing, too. Mr. Sparks's lab work will come in handy when Leon is forced to take on Alphonse "The Chippopotamus" Cipollini at the annual Chipapalooza! Chip-Off. Once you've sunk your teeth into Leon and the Champion Chip, the hilarious sequel to Leon and the Spitting Image, you'll never eat potato chips the same way again!
Author: Tammy Enz
Publisher: Capstone Classroom
ISBN: 1623706971
Category : Handicraft
Languages : en
Pages : 113
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Book Description
Compilation of three separately published books.
Author: Maria Dismondy
Publisher: Cardinal Rule Press
ISBN: 9780984855810
Category : Juvenile Fiction
Languages : en
Pages : 0
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Book Description
Champ and Walter, two boys from very different worlds, have a seemingly insignificant thing in common--their love for potato chips--but when Champ's world starts to crumble, Walter's kindness helps him feel better.
Author: Anne Renaud
Publisher: Kids Can Press Ltd
ISBN: 1771389494
Category : Juvenile Fiction
Languages : en
Pages : 41
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Book Description
A mouthwatering tale of invention. When a persnickety customer named Filbert P. Horsefeathers complains that George CrumÍs fried potatoes are too thick, George makes them thinner. When Filbert insists they are still too thick, George makes them even thinner. But when the plate is sent back a third time, George mischievously decides to use his sharpest knife to cut paper-thin potato slices, which he fries until they are crackling and douses liberally with salt. At last, Filbert is satisfied, proclaiming, ñPerfection!î Which they are. Because, quite by accident, George has invented potato chips! Based on true events, this delicious tale will have kids clamoring for more, more, more!
Author: Michael Moss
Publisher: Signal
ISBN: 0771059612
Category : Health & Fitness
Languages : en
Pages : 480
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Book Description
NATIONAL BESTSELLER From the #1 bestselling and Pulitzer Prize-winning author of Salt Sugar Fat, the troubling story of how food companies have exploited our most fundamental evolutionary instincts to get us hooked on processed foods. Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that processed food is addictive, like drugs or alcohol? Motivated by these questions, Pulitzer Prize-winning investigative reporter Michael Moss began searching for answers, to find the true peril in our food. In Hooked, Moss explores the science of addiction and uncovers what the scientific and medical communities--as well as food manufacturers--already know, which is that food can, in some cases, be even more addictive than alcohol, cigarettes, or drugs. Our bodies are hard-wired for sweets, so food manufacturers have deployed fifty-six types of sugar to add to their products, creating in us the expectation that everything should be cloying; we've evolved to prefer convenient meals, so three-fourths of the calories we get from groceries come from ready-to-eat foods. Moss goes on to show how the processed food industry has not only tried to deny this troubling discovery, but exploit it to its advantage. For instance, in a response to recent dieting trends, food manufacturers have simply turned junk food into junk diets, filling grocery stores with "diet" foods that are hardly distinguishable from the products that got us into trouble in the first place. With more people unable to make dieting work for them, manufacturers are now claiming to add ingredients that can effortlessly cure our compulsive eating habits. A gripping account of the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us what we can do so that we can once again seize control.
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493462
Category : Cooking
Languages : en
Pages : 504
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Book Description
Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
Author: Debbie Dadey
Publisher: Scholastic Inc.
ISBN: 1338829173
Category : Juvenile Fiction
Languages : en
Pages : 60
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Book Description
The hugely popular early chapter book series re-emerges -- now in e-book! Eddie's Great-aunt Mathilda is sick and he has to help take care of her. But when Eddie and his friends visit Mathilda's house, strange things start to happen. Howie sees someone staring at him from the attic window and, when his back is turned, his garlic potato chips are used to spell the word ATTIC on the ground. During later visits the kids hear noises from the attic, but Great-aunt Mathilda swears there's nothing up there. Could the ghost of Eddie's Great-uncle Jasper, who died years ago, be haunting his aunt's home? The Bailey School kids will find out!
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.
