Cultivated Cuisine PDF Download

Author: Gordon Rayner
Publisher: eBookIt.com
ISBN: 1456641050
Category : Science
Languages : en
Pages : 79

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Book Description
Dive into the Future of Feasting: Where Science Meets Your Dinner Plate Prepare to be transported to a future where dinner grows in a lab, not a field. "Cultivated Cuisine: The Future of Lab-Grown Meat" offers a cutting-edge exploration of the revolutionary world of cellular agriculture. Attention: The book takes a thrilling plunge into the complexities of lab-grown meat, examining its scientific origins, environmental implications, and potential to redefine our food system. Author Gordon Rayner, a biologist by education and agribusiness professional by experience, unravels this innovative food technology with dexterity and wit. He skillfully bridges the divide between hard science and accessible storytelling, offering a comprehensive guide that enlightens as much as it entertains. Imagine a world where the burger on your plate is just as juicy and flavorful as the one from your favorite barbecue joint but without the associated environmental or ethical concerns. That's the promise of cultured meat that Rayner interrogates from every angle. Whether you're a food enthusiast curious about sustainable trends, a science geek hungry for innovative topics, or a concerned citizen seeking balanced information on the future of food, this book is a must-read. Feast on a hearty serving of knowledge -- sink your teeth into "Cultivated Cuisine: The Future of Lab-Grown Meat" today!

Author: Christel Lane
Publisher: Oxford University Press
ISBN: 0199651655
Category : Business & Economics
Languages : en
Pages : 386

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Book Description
Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book provides an unprecedented insight into Michelin-starred restaurants in Britain and Germany. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.

Author: Carole Counihan
Publisher: Routledge
ISBN: 113616202X
Category : Social Science
Languages : en
Pages : 650

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Book Description
The classic book that helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1). The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik. A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at [email protected].

Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
ISBN: 0763759651
Category : Cooking
Languages : en
Pages : 638

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Book Description
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.

Author: Aditya Pratap
Publisher: CABI
ISBN: 9781845937812
Category : Electronic books
Languages : en
Pages : 432

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Book Description
Food legumes are important constituents of the human diet and animal feed where they are crucial to a balanced diet, supplying high quality proteins. These crops also play an important role in low-input agricultural production systems by fixing atmospheric nitrogen. Despite systematic and continuous breeding efforts through conventional methods, substantial genetic gains have not been achieved. With the rise in demand for food legumes/pulses and increased market value of these crops, research has focused on increasing production and improving the quality of pulses for both edible and industria.

Author: Rodney Barker
Publisher: Manchester University Press
ISBN: 1526114615
Category : Political Science
Languages : en
Pages : 281

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Book Description
This electronic version has been made available under a Creative Commons (BY) open access license. Throughout the twentieth century, everyone from Marxists to economic individualists assumed that social and political activity was driven by the rational pursuit of material gain. Today, the fundamental importance of the cultivation and preservation of identity is finally re-emerging. This book explores the rich fabric of speech, dress, diet and the built environment from which human identity is made. Synthesising methods and ideas from numerous disciplines – including history, political science, anthropology, law and sociology – it presents a picture of human life as more than just a collection of material interests. Its ultimate aim is to show that no human activity is trivial or meaningless, that everything counts and 'plumage' matters. An open access version of this book, funded by the London School of Economics and Political Science, is available under a CC-BY licence at www.manchesteropenhive.com and www.oapen.org.

Author: Anna Carew-Miller
Publisher: Simon and Schuster
ISBN: 1422288552
Category : Juvenile Nonfiction
Languages : en
Pages : 64

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Book Description
The diet of Native American tribes reflected the areas in which they lived. For some tribes, like those of the Pacific Northwest, salmon was a staple part of the diet; for the people of the Great Plains, the buffalo was hunted for food. This book discusses the foods common to various tribes as well as the cultural significance certain foods had for specific tribes.

Author: Ken Albala
Publisher: Rowman Altamira
ISBN: 0759121273
Category : Cooking
Languages : en
Pages : 394

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Book Description
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings; and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala’s recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way.

Author: Management Association, Information Resources
Publisher: IGI Global
ISBN: 1522552081
Category : Medical
Languages : en
Pages : 501

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Book Description
Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting a range of topics, such as health preservation, functional foods, and herbal remedies, this publication is ideally designed for researchers, academics, students, policy makers, government officials, and technology developers.

Author: Ranjay Kumar Singh
Publisher: CRC Press
ISBN: 1000508021
Category : Technology & Engineering
Languages : en
Pages : 381

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Book Description
This book draws on world-wide experiences and valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through community-based adaptations. The book targets different audiences including researchers working on human-environment interactions and climate adaptation practices, biodiversity conservators, non-government organizations and policy makers involved in revitalizing traditional foods and community-based conservation and adaptation in diverse ecosystems. This volume is also a source book for educators advocating for and collaborating with indigenous and local peoples to promote location-specific adaptations to overcome the impacts of multiple biotic and abiotic stresses. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.