Food Science
The Vertical Farm: Feeding the World in the 21st Century
The Vertical Farm
Feeding the World in the 21st Century
Paperback      ISBN: 0312610696
Outlines a blueprint for sustainable communities that focuses on local food sources, conservation and practical transportation, explaining the potential for farms built within skyscrapers that are designed for capabilities ranging from year-round food production to minimal dependence on fossil fuels. Reprint.
Vinegar: Over 400 Various, Versatile, and Very Good Uses You'Ve Probably Never Thought of
Vinegar
Over 400 Various, Versatile, and Very Good Uses You'Ve Probably Never Thought of
Paperback      ISBN: 0916773531
Filled with fun illustrations, this unlikely guide to a common and easily overlooked household cooking staple offers more than four hundred uses for vinegar, from health remedies to germ killer. Original.
We Are the Weather: Saving the Planet Begins at Breakfast
We Are the Weather
Saving the Planet Begins at Breakfast
Hardcover      ISBN: 0374280002

White Bread: A Social History of the Store-Bought Loaf
White Bread
A Social History of the Store-Bought Loaf
Paperback      ISBN: 0807044784
Narrates the social history of white bread in America, describing how it was initially heralded in the early twentieth century as a superfood with symbolic patriotic meaning, only to be renounced by later food reformers as unhealthy.
Why You Eat What You Eat: The Science Behind Our Relationship With Food
Why You Eat What You Eat
The Science Behind Our Relationship With Food
Hardcover      ISBN: 0393243311
An exploration into the psychologyof eating in today’s unprecedentedNorth American pantry ofabundance, access, and excess.
Wild Plants, Mushrooms and Nuts: Functional Food Properties and Applications
Wild Plants, Mushrooms and Nuts
Functional Food Properties and Applications
Hardcover      ISBN: 1118944623
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. Topics covered will range from their nutritional value, chemical and biochemical characterization, to their multifunctional applications as food with beneficial effects on health, though their biological and pharmacological properties (antioxidant, antibacterial, antifungal, antitumor capacity, among others).