Author: Leo Rubinfien Publisher: Aperture Foundation ISBN: 9781597112505 Category : Photography Languages : en Pages : 0
Book Description
Shomei Tomatsu, one of Japans foremost twentieth-century photographers, created one of the defining portraits of postwar Japan. Beginning with his meditation on the devastation caused by the atomic bombs in 11:02 Nagasaki, Tomatsu continued to focus on the tensions between traditional Japanese culture and the growing westernization of the nation in his seminal book Nihon. Beginning in the late 1950s, Tomatsu committed to photographing as many of the American military bases in Japan as possible. Tomatsus photographs focused on the seismic impact of the American victory and occupation: uniformed American soldiers carousing in red-light districts with Japanese women; foreign children at play in seedy landscapes, home to American forces; and the emerging protest formed in response to the ongoing American military presence. He originally named this series Occupation, but later retitled it Chewing Gum and Chocolate to reflect the handouts given to Japanese kids by the soldierssugary and addictive, but ultimately lacking in nutritional value. And although many of his most iconic images are from this series, this work has never before been gathered together in a single volume. Leo Rubinfien contributes an essay that engages with Tomatsus ambivalence toward the American occupation and the shifting national identity of Japan. Also included in this volume are never-before-translated writings by Tomatsu from the 1960s and 70s, providing context for both the artists original intentions and the sociopolitical thinking of the time.
Author: Jennifer P. Mathews Publisher: University of Arizona Press ISBN: 9780816528219 Category : History Languages : en Pages : 164
Book Description
Chicle is a history in four acts, all of them focused on the sticky white substance that seeps from the sapodilla tree when its bark is cut. First, Jennifer Mathews recounts the story of chicle and its earliest-known adherents, the Maya and Aztecs. Second, with the assistance of botanist Gillian Schultz, Mathews examines the sapodilla tree itself, an extraordinarily hardy plant that is native only to Mesoamerica and the Caribbean. Third, Mathews presents the fascinating story of the chicle and chewing gum industry over the last hundred plus years, a tale (like so many twentieth-century tales) of greed, growth, and collapse. In closing, Mathews considers the plight of the chicleros, the "extractors" who often work by themselves tapping trees deep in the forests, and how they have emerged as icons of local pop culture -- portrayed as fearless, hard-drinking brawlers, people to be respected as well as feared. --publisher description.
Author: NPCS Board Publisher: ASIA PACIFIC BUSINESS PRESS Inc. ISBN: 8178331535 Category : Cooking Languages : en Pages : 647
Book Description
Confectionery manufacture has been dominated by large-scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient – Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness. This handbook contains Packaging in the confectionery industry, Structure of sugar confectionery, Flavouring of confectionery, Confectionery plant, Ingredients, Quality control and chemical analysis, Medicated confectionery and chewing Gum, Chocolate flow properties, General technical aspects of industrial sugar confectionery manufacture, Manufacture of liquorice paste, Extrusion cooking technology, Manufacture of invert sugar, Marzipan and crystallized confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. The aim of this handbook is to give the reader a perspective on several processes and techniques which are generally followed in the confectionery industry. The texture and technological properties of confectionery products are to a large extent controlled by its structure. The book is aimed for food engineers, scientists, technologists in research and industry, as well as for new entrepreneurs and those who are engaged in this industry. TAGS How to Start Manufacturing Project of Chocolate, Chewing Gum manufacturing, Sugar Free Confectionery manufacturing, Liquorice Paste manufacturing, Cream Paste manufacturing, Aerated Confectionery manufacturing, Invert Sugar manufacturing, Jam manufacturing, Jelly manufacturing, Marmalade manufacturing, Toffee and Caramel Industry, Confectionery Products Business, Agro Based Small Scale Industries Projects, Bakery and confectionery Products, bakery and confectionery projects, bakery and confectionery projects, bakery plant project, bakery project plan, bakery project pdf, biscuit manufacturing project, bread manufacturing project, candy manufacturing process pdf, candy production process, chocolate manufacturing project pdf, confectionery and bakery Based Small Scale Industries Projects, confectionery and bakery Processing Based Profitable Projects, confectionery and bakery Processing Industry in India, confectionery and bakery Processing Projects, confectionery project pdf, Detailed Project on bakery and confectionery, Download free project profiles on confectionery, Download free project profiles on bakery, Feasibility on Bakery and Confectionery, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on confectionery and bakery manufacturing, How to start a confectionery and bakery Production Business, How to Start a Food Production Business, How to Start confectionery and bakery Processing Industry in India, How to Start Food Processing Industry in India, Indian bakery recipes pdf, Industrial Market Techno Economic on Bakery and Confectionery , List of Confectionery Products, Bakery Products, list of Indian bakery products, Market Survey cum Techno-Economic feasibility study on bakery and confectionery, Most Profitable confectionery and bakery Processing Business Ideas, Most Profitable Food Processing Business Ideas, new small scale ideas in confectionery and bakery processing industry, Pre-Investment Feasibility Study on bakery and confectionery, project profiles on confectionery and bakery, Project on Bakery and Confectionery Products, project on bakery manufacturing unit, project on chocolate industry, project on confectionery and bakery processing industries, project on confectionery industry, project on Confectionery manufacturing unit, rusk manufacturing project, Small Scale confectionery and bakery Processing Projects, Small Scale Food Processing Projects, Starting a confectionery and bakery Processing Business, Starting a Food or Beverage Processing Business, sugar candy manufacturing process, toffee and candy manufacturing plant project, toffee manufacturing project
Author: Publisher: ISBN: 9788417047535 Category : Languages : en Pages : 172
Book Description
"Shomei Tomatsu is the pivotal figure of recent Japanese photography." -John Szarkowski Casting a cold eye on postwar Japan, the raw, grainy and impressionistic photography of Shomei Tomatsu practically defined Japanese photography in the second half of the 20th century, greatly influencing Daido Moriyama, Nobuyoshi Araki and Takuma Nakihara. His best-known images are his portraits of people and street scenes from the 1950s, when the country struggled to recover from World War II and US military presence was ubiquitous; his photographs of 1960s Japan; and throughout his career, his images of Okinawa, where he died in 2012. Tomatsu's most famous single photograph is probably Melted Bottle, Nagasaki, 1961, which depicts a beer bottle rendered grotesquely biomorphic by the nuclear blast that devastated Nagasaki on August 9, 1945. The American photographer and writer Leo Rubinfien described Tomatsu's Nagasaki images as "sad, haggard facts," noting that "beneath the surface there was a grief so great that any overt expression of sympathy would have been an insult." This book, which accompanies a major retrospective at MAPFRE in Barcelona, elucidates the rich visual universe of Tomatsu, including his best-known images and previously unpublished work. It is the first comprehensive survey to be published since his death.
Author: JoAnna Carl Publisher: Penguin ISBN: 0440000297 Category : Fiction Languages : en Pages : 273
Book Description
In this eighteenth mystery in the national bestselling Chocoholic series, a gang of crooks with a wicked sweet tooth wreaks havoc on the resort town of Warner Pier, and it's up to Lee Woodyard to rout the hungry rascals. A frantic late-night phone call from her right-hand woman Dolly Jolly brings Lee Woodyard to the scene of a break-in at the Warner Pier jewelry store next door to TenHuis Chocolade. To her shock, the suspect being held at gunpoint by police is Dolly's boyfriend, Mike Westerly, who was recently hired as a night watchman specifically to prevent break-ins. Dolly hopes Lee can help straighten out the crazy misunderstanding. Even crazier? The thieves took nothing of value from the jewelry store, only swiping some snacks. It's another in a series of break-ins by burglars the media has dubbed the Cookie Monsters. They've been hitting shops selling everything from sunglasses to shoes but stealing only sweets: lollipops, cookies, even chewing gum! It all seems pretty funny--until the discovery of a dead body. With her friends and community in danger, Lee must stop one very sour killer before someone else comes to a bitter end.
Author: Leo Rubinfien Publisher: Yale University Press ISBN: 9780300106046 Category : Photography Languages : en Pages : 288
Book Description
A retrospective on the career of Japanese photographer Shomei Tomatsu, whose work has chronicled the changing face of Japan from the 1950s until the present. Included are essays on all aspects of the life & career of the artist, as well as excerpts from Tomatsu's own writings.
Author: Simran Sethi Publisher: HarperCollins ISBN: 006222154X Category : Social Science Languages : en Pages : 279
Book Description
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
Author: Patrick Skene Catling Publisher: Harper Collins ISBN: 0062283618 Category : Juvenile Fiction Languages : en Pages : 128
Book Description
In this zany twist on the legend of King Midas and his golden touch, a boy acquires a magical gift that turns everything his lips touch into chocolate! Kids will eat this up for summer reading or anytime! Can you ever have too much of your favorite food? John Midas is about to find out…. The Chocolate Touch has remained a favorite for millions of kids, teachers, and parents for several generations. It's an enjoyable story that pulls in even reluctant readers.
Author: Douglas Fritz Publisher: Woodhead Publishing Limited ISBN: 9780955808524 Category : Bubble gum Languages : en Pages : 0
Book Description
Beginning with a history of gum, "Formulation and production of chewing and bubble gum" deals with gum formulations, shelf-life, mouthfeel, gumbase, bulk sweeteners, polyols, high-intensity sweeteners, flavourings, manufacturing techniques and panning.
Author: Roald Dahl Publisher: Penguin UK ISBN: 0141378557 Category : Juvenile Fiction Languages : en Pages : 160
Book Description
Roald Dahl's Charlie and the Chocolate Factory in glorious full colour. Mr Willy Wonka is the most extraordinary chocolate maker in the world. And do you know who Charlie is? Charlie Bucket is the hero. The other children in this book are nasty little beasts, called: Augustus Gloop - a great big greedy nincompoop; Veruca Salt - a spoiled brat; Violet Beauregarde - a repulsive little gum-chewer; Mike Teavee - a boy who only watches television. Clutching their Golden Tickets, they arrive at Wonka's chocolate factory. But what mysterious secrets will they discover? Our tour is about to begin. Please don't wander off. Mr Wonka wouldn't like to lose any of you at this stage of the proceedings . . . Look out for new Roald Dahl apps in the App store and Google Play- including the disgusting TWIT OR MISS! inspired by the revolting Twits.
Author: Leo Rubinfien
Author: Jennifer P. Mathews
Author: NPCS Board
Author: 
Author: JoAnna Carl
Author: Leo Rubinfien
Author: Simran Sethi
Author: Patrick Skene Catling
Author: Douglas Fritz
Author: Roald Dahl