Food Science
The Potlikker Papers: A Food History of the Modern South
The Potlikker Papers
A Food History of the Modern South
Hardcover      ISBN: 1594206554
A people's history of Southern food that reveals how the region came to be at the forefront of American culinary culture and how issues of race have shaped Southern cuisine over the last six decades THE POTLIKKER PAPERS tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food. Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between. Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others. Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish. Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.
The Shameless Carnivore: A Manifesto for Meat Lovers
The Shameless Carnivore
A Manifesto for Meat Lovers
Hardcover      ISBN: 076792651x
A provocative, witty celebration of carnivorous consumption shares the pleasures of eating meat while covering the ethical issues of being a carnivore, the art of picking the right butcher, the painful experience of spending a week as a vegetarian, and the dietary, anthropological, and medical findings about meat consumption. 25,000 first printing.
The True History of Chocolate
The True History of Chocolate
Paperback      ISBN: 0500282293
Draws on botany, archaeology, socioeconomics, and culinary history to relate the story of chocolate, from its early use by the Maya and Aztecs to its revival in modern times as a luxury item. Reprint.
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined Yes, Mined. and Manipulated into What into What America Eats
Twinkie, Deconstructed
My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined Yes, Mined. and Manipulated into What into What America Eats
Paperback      ISBN: 0452289289
Traces the author's pop-science investigation into the sources and manufacture of processed food ingredients, in an account that uses the Twinkie label as a guide and reveals the unexpected ways in which chemicals and other non-food raw materials are turned into common brand consumables. Reprint.
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
Paperback      ISBN: 0393356604
An eye-opening exploration of the psychology of eating in today
Accelerating New Food Product Design and Development
Accelerating New Food Product Design and Development
2nd Edition    Hardcover      ISBN: 1119149304
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. - Offers new perspectives on what really goes on during the development process - Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements - Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing - All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.
Advances in Microbial Food Safety
Advances in Microbial Food Safety
Hardcover      ISBN: 1782421076
Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management. - Extends the breadth and coverage of the first volume in the series - Includes updates on specific pathogens and safety for specific foods - Reviews both detection and management of foodborne pathogens
The Angry Chef's Guide to Spotting Bullsh*t in the World of Food: Bad Science and the Truth About Healthy Eating
The Angry Chef's Guide to Spotting Bullsh*t in the World of Food
Bad Science and the Truth About Healthy Eating
1st Edition    Paperback      ISBN: 1615194606
A persuasive takedown of the pseudo-science that saturates wellness advice as “one by one Warner demolishes popular food myths” (Guardian) Combating “nutri-nonsense” with hard-hitting facts, trained-scientist-turned-professional-chef Anthony Warner (aka the Angry Chef) debunks commonly held beliefs about food that are questionable at best and patently dangerous at worst—served up with humor, evidence, and a heavy dose of common sense. Fad diets and food myths that fall under his knife include the paleo diet, the antioxidant cure, and the toxicity of sugar. Readers will learn how to watch out for rhetorical stumbling blocks (it’s not your fault!), suspicious phenomena (“heal your health with X, Y, and Z!”), and logical fallacies (anecdotes are not evidence!); and gain the skill to spot pseudoscience in their own lives.
Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
Anything That Moves
Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
Paperback      ISBN: 1594632871
"New Yorker writer Dana Goodyear combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain in a rollicking narrative look at the shocking extremes of the contemporary American food world. A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food? Dana Goodyear's anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs--a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream"--
Appetite for Change: How the Counterculture Took on the Food Industry
Appetite for Change
How the Counterculture Took on the Food Industry
Paperback      ISBN: 0801473292
In this inquiry, originally published in 1989 and now updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods.