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Food Waste and Sustainable Food Waste Management in the Baltic Sea Region
by Walter Leal Filho Marina KovalevaThis work presents the findings of an extensive study on the state-of-the-art regarding the problem of food waste in Belarus, Estonia, Germany, Latvia, Lithuania, Poland and Sweden. The results show that the problem of food waste can be found at different levels in each country and that our knowledge of it is limited by the current lack of studies in the area. The problem is primarily due to food waste generated by the manufacturing sector, mostly in the form of unused or inefficiently used by-products, as well as on a share of food thrown away by households that is still suitable for human consumption. The main reduction/prevention method, applied across the countries, is food donation; the remaining methods are the same ones used for biodegradable waste in the respective countries. The findings gathered in this study show a number of potential measures/methods for sustainable food waste management, which may be considered in future works in order to reduce the amounts of food waste generated in each of the aforementioned countries.
Food Waste to Green Fuel: Trend & Development (Clean Energy Production Technologies)
by Neha Srivastava Maqsood Ahmad MalikThis edited book covers all the existing possibilities of using food waste as a potential, alternative and ‘ready to use’, feed stock for biofuels production. Moreover, it also presents all the sustainable and economically feasible biofuels option with their details strategies, mechanism, advantages, draw backs and future scope. It also explores in depth knowledge of food waste, and details the processing as well as opportunities to utilize it at for mass scale biofuels production. The practical feasibility and economic sustainability of biofuels production is still suffering with its cost intensity and lack of rigorous scientific strategies as well as inputs to explore it on further at upscale level. Low cost, carbon rich, economic and environmental friendly feedstock, may have strong possibilities to reduce the overall biofuels production cost and the book is based on this strategy. The book is of interest to academicians and researchers interested in industries related to biofuels production, food processing industries and industries related to waste valorization.
Food We Eat: Then and Now (Into Reading, Level T #35)
by Debbie CroftNIMAC-sourced textbook <p><p> In the past, people had to grow and make a lot of their own food. They could only buy products that were available locally. These days, advances in transportation and technology allow us to enjoy foods from around the world.
Food Weird-o-Pedia: The Ultimate Book of Surprising, Strange, and Incredibly Bizarre Facts about Food and Drink (Weird-o-Pedia)
by Alex PalmerHundreds of weird and wonderful facts in this massive encyclopedia of food and drink oddities! A perfect gift for foodies and trivia fans alike!Food Weird-o-Pedia offers up hundreds of off-kilter bits of info about food that will make you rethink what you know about even those dishes you&’ve been eating your whole life. Organized in sections such as &“Between-Meal Tidbits: Curious Facts about Snacks&” and &“Spice Up Your Life: Unexpected morsels about condiments, sauces and spices,&” each chapter offers an alphabetical encyclopedia of strange facts that will give you plenty to chew over whether reading from cover-to-cover or just flipping to a random page during a lunch break. Learn weird and obscure facts about fruits, vegetables, baked goods, meat, dairy, seafood, junk food, condiments, sauces, spices, beverages, desserts, and more, such as: Cherries may have killed the twelfth president of the United States.Why we call that vulgar sound we make by putting our tongue between our lips and blowing out a &“raspberry."Enzymes on the inside of a banana peel actually encourage splinters to move toward the skin&’s surface.Dark soy sauce contains ten times the antioxidants of red wine and contributed to a decrease in risk of cardiovascular disease.The most egg yolks ever found in a single egg is nine.Frank Sinatra was buried with a bottle of Jack Daniel&’s whiskey.Hershey&’s Kisses get their names from the smooching sound and motion the machine made when it popped the candy onto the conveyor belt.And many, many more! Every one of us has a deeply personal relationship to the food we eat, each as unique as we are. But there is also a lot that can surprise us about what we put in our body—unexpected facts about staple fruits and veggies, strange backstories to our favorite sweets, and ways of whipping up a familiar dish that are downright weird. These odd aspects of the food we eat are what this book is all about. Food Weird-o-Pedia is sure to provide plenty of fodder to impress friends and family over your next meal—whatever it is you&’re eating.
Food Without Fear: Identify, Prevent, and Treat Food Allergies, Intolerances, and Sensitivities
by Ruchi GuptaA Groundbreaking Approach to Food Allergies and SensitivitiesA breathtaking one in five people in the U.S. has a health condition related to food—from disruptive sensitivities and intolerances to serious allergic reactions that can send them to the ER. These food-related problems are on a historic rise across all ages. And the spectrum of these ailments is wide and deep, with many tricky &“masqueraders&” in the mix to create a lot of confusion, potential misdiagnoses, and faulty or poor treatment—and immeasurable suffering for millions of people. The good news: Dr. Ruchi Gupta, on the front lines of this silent epidemic, now shares revolutionary research from her lab and clinical practice. In Food Without Fear, Dr. Gupta illuminates this misunderstood spectrum and offers a new approach to managing adverse reactions to food with a practical plan to end the misery and enjoy eating with ease. This panoramic view empowers you to know what questions to ask your doctor to get the correct diagnosis. From debunking common myths (an allergy and an intolerance aren&’t the same thing—but both can have life-threatening consequences) to identifying masqueraders, to understanding triggers (including environmental factors), as well as the microbiome&’s role in adverse food reactions, these pages hold the answers. Using a framework of Identify and Empower, Treat, Manage and Prevent, and Thrive, Food Without Fear offers hope, help—and food freedom—to the millions of people who so need it.Developed by world-renowned researcher Dr. Ruchi Gupta, this revolutionary spectrum approach empowers and informs so you can take charge of your health. In Food Without Fear, you&’ll learn: The differences between an allergy and an intolerance or sensitivityWhat &“masqueraders&” are and how to identify themWhich health conditions are mistaken for food allergies—or can be triggered by them The top offenders that can spark an allergy attack or intoleranceThe surprising allergies on the rise (think red meat and exercise)The potential connections between genetics, environmental exposures, and risk for developing food-related conditionsHow to S.T.O.P. the misery and chart your healthy path forwardOffering assessments, information on the most up-to-date treatments, and practical tips for keeping yourself safe, Food Without Fear welcomes you back to the table.
Food You Want: For the Life You Crave
by Nealy FischerA "wellness visionary who serves up super-food!" (Mark Hyman, MD) shares her tips, secrets, and +100 gluten-free recipes for living a healthy, flexible life--in the kitchen and out.Whether you're a parent feeding family of 6 or cooking for 1 or 2, you're probably busy--really busy--juggling all of life's obligations. And you probably just want to sit down for a meal of food you truly want--craveable, healthy food that makes you feel as good as it tastes. With more than 100 clean, fresh, gluten-free recipes, Food You Want helps you create healthy, energizing dishes, all while saving time and banishing meal prep stress. With Nealy's Flexible Flips, you can mix, match, and substitute ingredients. Some Flips health-ify recipes (pizza quiche that tastes just like a real slice of pizza); other Flips transform taste, showing you that healthy can always equal delicious. Have a Flop? No worries--there are Flips for those too. With Nealy's flexible, adaptable system you'll have a simpler recipe for success, both in and out of the kitchen. You can make each meal--and each day--less harried and more enjoyable.
Food and Behavior: A Natural Connection
by Barbara Reed StittIn this book, Barbara Reed Stitt, a former Chief Probation officer and creator of a nutritional program which has helped thousands to lead healthy and productive lives, shows the link between food and behavior.
Food and Beverage Management: A Selection Of Readings (Management Reader Ser.)
by Peter Alcott Bernard Davis Andrew Lockwood Ioannis S. PantelidisThis introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Food and Beverage Service for Levels 1 and 2
by John Cousins Dennis LillicrapEnsure you have all the essential skills and support you'll need to succeed for the latest Level 1 Certificate and Level 2 Diploma in Professional Food and Beverage Service. Specifically designed with Level 1 and Level 2 learners in mind, this resource explains all key concepts clearly, and the topics are mapped carefully to both the NVQ and VRQ in Professional Food and Beverage Service at Levels 1 and 2 so you can find what you need easily. - Follow the structure of the units in each qualification with chapter headings and subheadings matched to the qualifications - Master important service skills with photographic step-by-step sequences - Grasp important definitions with key terms boxes and a glossary - Test your understanding with activities at the end of every chapter which will help you prepare for assessment
Food and Beverage Service, 10th Edition
by John Cousins Suzanne WeekesThis revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service.- Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry.- Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects.- Supports a range of professional qualifications as well as in-company training programmes.- Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Food and Beverage Service, 10th Edition
by John Cousins Suzanne WeekesThis revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service.- Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry.- Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects.- Supports a range of professional qualifications as well as in-company training programmes.- Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Food and Beverage Service, 9th Edition
by John Cousins Dennis Lillicrap Suzanne WeekesUnderstand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text.An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally.- Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects- Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes- Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques
Food and Cooking Skills Education: Why teach people how to cook? (Routledge Studies in Food, Society and the Environment)
by Anita TullFood and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.
Food and Crime: Theft, Poisoning and Murder for Food
by Chris GarciaAnyone alive, and wanting to stay that way, must deal with food. Crime is, and always has been, present. Food and Crime examines the crossroads of these two universal forces, how hunger can lead to theft, fraud, and murder, and how the well-fed will sometimes do anything to keep their bellies full. From the one-timers to the career caper-planners, food criminals are a wide-ranging, often audacious bunch, and this is the record of their impact, great and small. From a war fought by the Mayor of New York over tasty thistles, to the role McDonald's plays in the American culinary conscious, to how foreign food aid abuse led to a mighty fall in the financial sector, these sixteen stories of criminals who engage with the world of cuisine, cookery, or agriculture cover food and crime from the piddliest pilfering to the most diabolical murders. Covering the period from the Ancient Greeks (who invented insurance fraud) to the effects of COVID-19 on seafood crime in the true crime capital of America - Florida, here's clear evidence that there's never been a time when food and crime were not intimately entangled. Food and Crime sheds light on the unexpected, and sometimes unbelievable, connections between two things that we can never seem to get enough of.
Food and Culture: A Reader (Food In History And Culture Ser. #Vol. 1.)
by Carole Counihan Penny Van Esterik Alice JulierThis innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity.
Food and Drink
by Jim HarterThis monumental collection contains over 350 royalty-free illustrations of every conceivable activity concerned with the preparation and consumption of food and drink. Jim Harter, well-known commercial designer and collagist, has selected the most versatile and eye-catching material, mainly from rare nineteenth-century sources. These fine line drawings, reproduced sharply and clearly, comprise the most extensive and economical source of design material available.From the dining car of the Orient Express to the kitchen of an average family breakfasting at home, exotic and ordinary dining is shown in countries all over the world. There are rajahs dining in their palaces, cavemen squatting and eating with their hands, Romans feasting, wealthy families dining in elegant restaurants, public kitchens, servants, children eating, court scenes, Christmas dinners, dinner parties, individuals dining, banquets and cooks preparing meals, camping, and shopping.Not only are there activity scenes but also dozens of individual illustrations depict food, servers, and cooking utensils. A sampling includes: Exotic cakes and desserts, fish, melons, oranges, berries, grapes, artichokes, rhubarb, leeks, pumpkins, pigs, and turkeys Glassware, tea sets, decanters, mugs, pitchers, baskets, bowls, urns, flatware, candlesticks, servers, ladles, and rolling pinsThe wide scope of the book includes large illustrations as well as headings and vignettes suitable for wine lists, menus, cartes du jour, invitations, and many other uses. These royalty-free illustrations form a unique sourcebook -- virtually impossible to duplicate -- that can complement practically any point of reference on the subject of food and drink. Clearly reproduced from rare periodicals on high-quality stock, these pictures offer a limitless array of ideas for artists and designers of greeting cards, packaging, periodicals, and cookbooks, as well as collagists and decoupeurs.
Food and Drink: A Book of Quotations (Dover Thrift Editions: Speeches/quotations Ser.)
by Susan L. RattinerThis entertaining little book contains scores of thoughts, opinions, witticisms, and insights on two of the necessities -- and greatest pleasures -- of life. Included are humorous comments by Samuel Johnson ("A cucumber should be well-sliced, dressed with pepper and vinegar, and then thrown out.") and Henny Youngman ("My grandmother is over eighty and still doesn't need glasses. Drinks right out of the bottle."); incisive remarks by George Bernard Shaw ("Alcohol is the anesthesia by which we endure the operation of life.") and Mark Twain ("Eat what you like and let the food fight it out inside."); along with hilarious and frequently thoughtful advice from Robert Morley, G. K. Chesterton, W. C. Fields, Julia Child, Andy Rooney, Marilyn Monroe, Elsa Schiaparelli, and a host of other writers, humorists, and celebrities. Arranged according to subject (alcohol, cheese, cooking, fruits and vegetables, diet, hunger, etc.), this delightful collection will be welcomed by public speakers, speech writers, and general readers.
Food and Experiential Marketing: Pleasure, Wellbeing and Consumption (Routledge Interpretive Marketing Research)
by Wided BatatPleasure plays a significant but often neglected role in the creation of consumer wellbeing and the relationship between the food consumption experience and healthy eating. This innovative collection focusses on the experiential and hedonic aspects of food and the sociocultural, economic, ideological, and symbolic factors that influence how pleasure can contribute to consumer health, food education, and individual and societal wellbeing. Food and Experiential Marketing uses a holistic perspective to explore how the experiential side of food pleasure may drive healthy eating behaviors in varied food cultures. It questions: Is food pleasure an ally or an enemy of developing and adopting healthy eating habits? Can we design healthy offline and online food experiences that are pleasurable? What are the features of food consumption experiences, and how do they contribute to consumer wellbeing? Providing an overview of experiential and cultural issues in food marketing, this book will be invaluable for consumer behavior and food marketing scholars, public policy professionals, and the food industry in understanding the importance of pleasure in promoting healthy eating behaviors.
Food and Faith
by Norman WirzbaThis book provides a comprehensive theological framework for assessing significance of eating, employing a Trinitarian theological lens to evaluate food production and consumption practices as they are being worked out in today's industrial food systems. Norman Wirzba combines the tools of ecological, agrarian, cultural, biblical and theological analyses to draw a picture of eating that cares for creatures and that honors God. Unlike books that focus on vegetarianism or food distribution as the key theological matters, this book broadens the scope to include discussions on the sacramental character of eating, eating's ecological and social contexts, the meaning of death and sacrifice as they relate to eating, the Eucharist as the place of inspiration and orientation, the importance of saying grace and whether or not there will be eating in Heaven. Food and Faith demonstrates that eating is of profound economic, moral and theological significance.
Food and Faith in Christian Culture (Arts and Traditions of the Table: Perspectives on Culinary History)
by Ken Albala Trudy EdenWithout a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure.Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America, and the struggle to define "enlightened" Lenten dietary restrictions in early modern France. Essays on the nineteenth century explore the religious implications of wheat growing and breadmaking among New Zealand's Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the function of diet in Greek Orthodoxy, American Christian weight loss programs, and the practice of silent eating rituals among English Benedictine monks. Two introductory essays detail the key themes tying these essays together and survey food's role in developing and disseminating the teachings of Christianity, not to mention providing a tangible experience of faith.
Food and Families in the Making: Knowledge Reproduction and Political Economy of Cooking in Morocco (Food, Nutrition, and Culture #8)
by Katharina GrafEven in the context of rapid material and social change in urban Morocco, women, and especially those from low-income households, continue to invest a lot of work in preparing good food for their families. Through the lens of domestic food preparation, this book looks at knowledge reproduction, how we know cooking and its role in the making of everyday family life. It also examines a political economy of cooking that situates Marrakchi women’s lived experiences in the broader context of persisting poverty and food insecurity in Morocco.
Food and Festivals: India
by Mike HirstINDIA Let your mouth water and your tastebuds tingle as you find out all about Indian food and festivals in this book. Did you know that throwing rice at newlyweds comes from a tradition at weddings in India? Choose which gifts of candies you would like to receive at the festival of Diwali. Try the festival recipes inside to taste the flavor of INDIA.
Food and Foodways in Asia: Resource, Tradition and Cooking (Anthropology of Asia)
by Tan Chee-Beng Sidney C.H. CheungFood is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.
Food and Freedom: Discover Your Personal Recipe to Eat, Think, and Live Well
by Sue Van RaesEIGHT LIFE-CHANGING STEPS TO MAKE PEACE WITH YOUR PLATE After working with thousands of clients over two decades, functional nutritionist and food psychology specialist Sue Van Raes knows that food is not just about food. More than ever, our relationship with food highlights other areas of our lives that need our love and attention. Her eight-step system combines the latest science and psychology with practical guidance to help anyone learn to cultivate self-trust based on their bodily sensations and organic intelligence. Food and Freedom is a journey to reclaiming your wholeness and experiencing more mindfulness, personal fulfillment, and pleasure with food and in life. This trustworthy guide is rich with personal memoir, inspiring case studies from clients, soulful teachings, self-study prompts, nourishing recipes, and techniques to support biochemistry, satiation, and metabolic health. It will help you create body compassion and give you the confidence to show up in life as who you truly are, remedy emotional eating, and prosper with embodied self-care.
Food and Healing
by Annemarie ColbinTen years ago, Colbin's Food and Healing stood at the forefront of the food revolution, exploring the link between diet and health. In this anniversary edition, she provides updates on recent dietary systems, including low-fat, food combining, and alternative medicine.