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Author: C Food Publisher: Independently Published ISBN: Category : Languages : en Pages : 148
Book Description
Marquis Smith is from North Philly, he grew up in a good household with everything he needed. He was a straight A student who loved boxing. Due to the lack of fatherhood Marquis began fighting for his father's love. Marquis was a good kid with the heart of a lion and a protector by nature. What he thought was simply utilizing his boxing skills soon escalated into violence. After the death of a close friend Marquis takes matters into his own hands. The will power to handle a gun was like a drug causing him to lose sight of who he truly was and begin acting out because of pain. It soon led him down a dark path resulting in him getting shot 17 times, going to jail and losing friends who were like brothers. In 2012 the birth of his son changed all that. Through his obstacles Marquis still fights to become the man his son and family desires him to be. It is easy to get in the streets but not so easy to leaveThat is why he is STEEL BORN!
Author: C Food Publisher: Independently Published ISBN: Category : Languages : en Pages : 148
Book Description
Marquis Smith is from North Philly, he grew up in a good household with everything he needed. He was a straight A student who loved boxing. Due to the lack of fatherhood Marquis began fighting for his father's love. Marquis was a good kid with the heart of a lion and a protector by nature. What he thought was simply utilizing his boxing skills soon escalated into violence. After the death of a close friend Marquis takes matters into his own hands. The will power to handle a gun was like a drug causing him to lose sight of who he truly was and begin acting out because of pain. It soon led him down a dark path resulting in him getting shot 17 times, going to jail and losing friends who were like brothers. In 2012 the birth of his son changed all that. Through his obstacles Marquis still fights to become the man his son and family desires him to be. It is easy to get in the streets but not so easy to leaveThat is why he is STEEL BORN!
Author: Natasha Bowens Publisher: New Society Publisher ISBN: 1550925857 Category : Social Science Languages : en Pages : 242
Book Description
“Anyone who eats should read this book: You will come to the table with new appreciation for the intersections between race and food . . . powerful.”—Anna Lappé, author of Diet for a Hot Planet The growing trend of organic farming and homesteading is changing the way the farmer is portrayed in mainstream media, and yet, farmers of color are still largely left out of the picture. The Color of Food seeks to rectify this. By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens’ quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming. The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we’ve overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone. “Natasha Bowens, through her compelling stories and powerful images of a rainbow of farmers, reminds us that the industrialization of our food system and the oppression of our people—two sides of the same coin—will, if not confronted, sow the seeds of our own destruction.”—Mark Winne, author of Food Town, USA
Author: Charles C. Ludington Publisher: UNC Press Books ISBN: 1469652900 Category : Cooking Languages : en Pages : 304
Book Description
What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food—from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.
Author: Robin C. McKellar Publisher: CRC Press ISBN: 1135513740 Category : Technology & Engineering Languages : en Pages : 526
Book Description
The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the development of primary and secondary models, statistical
Author: Eric C. Rath Publisher: Reaktion Books ISBN: 1780236913 Category : Cooking Languages : en Pages : 304
Book Description
Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s Intangible Cultural Heritage list. Washoku’s predecessor was “national people’s cuisine,” an attempt during World War II to create a uniform diet for all citizens. Japan’s Cuisines reveals the great diversity of Japanese cuisine and explains how Japan’s modern food culture arose through the direction of private and public institutions. Readers discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal, and how regions on Japan’s periphery are reasserting their distinct food cultures. From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local, and personal identity.
Author: C. Michael Hall Publisher: Routledge ISBN: 1136402705 Category : Business & Economics Languages : en Pages : 374
Book Description
Food and Wine Festivals and Events Around the World is a pioneering text that recognises the importance of this rapidly growing aspect of the tourism industry. Food and wine festivals and events play a significant role in rural and urban development and regeneration and the impacts of these events can be far ranging at a social, political, economic and environmental level. This innovative book recognises the development of food and wine festivals as a part of regional and national tourism strategies and uses international case studies to illustrate practice and contextualise theory. Bringing together an international contributor team of experts, this is the first book to study this profitable and expanding area of the tourism industry and provides a unique resource for those studying in the fields of tourism, event management and culinary arts.
Author: Ramesh C. Chandan Publisher: John Wiley & Sons ISBN: 0813817463 Category : Technology & Engineering Languages : en Pages : 604
Book Description
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 925131635X Category : Technology & Engineering Languages : en Pages : 52
Book Description
The main objective of the Food control system assessment tool is to propose a harmonized, objective and consensual basis to analyse the performance of a national food control system. It is intended to be used by countries as a supporting basis for self-assessment to identify priority areas of improvement and plan sequential and coordinated activities to reach expected outcomes, and by repeating the assessment on a regular basis, countries can monitor their progresses. The Tool is based on Codex principles and Guidelines for National Food Control Systems as well as other relevant Codex guidance for food control systems, which are referenced throughout the document. Its scope is given by the dual objectives quoted in Codex guidance for these systems: protect health of consumers and ensure fair practices in the food trade. While the regulatory arm (policy and legal basis supported by official control functions) is usually what comes first to mind when reflecting about a national food control system, the “non-regulatory” components of that system also need to be taken into consideration. Dimension C is part of the Food control system assessment tool and identifies the interactions that must take place for the system to regularly adjust to national and international stakeholders’ evolving needs, to inspire confidence to stakeholders and to keep them well informed about their responsibilities. It focuses on the transparency of communication to consumers and on the food business operators and their integration into the food control system.
Author: C Food
Author: C Food
Author: Robert Clark
Author: Natasha Bowens
Author: Charles C. Ludington
Author: Robin C. McKellar
Author: Institute of Medicine
Author: Eric C. Rath
Author: C. Michael Hall
Author: Ramesh C. Chandan
Author: Food and Agriculture Organization of the United Nations