Food Trends and the Changing Consumer PDF Download

Author: Benjamin Senauer
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 408

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Book Description
This book is a comprehensive resource for current information on changes in food production, distribution, and consumption.

Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 628

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Book Description

Author: Marianna Nobile
Publisher: Ledizioni
ISBN: 886705404X
Category : Education
Languages : en
Pages : 93

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Book Description
Following the Milan Universal Exposition, the scientific debate about food and nutrition has gained particular attention in 2015. As a result, this volume focuses on issues related to food safety, consumption, research and technology. Within the Hórisma project, funded by the University of Milano-Bicocca and the University of Milan, four young scholars investigated the possible developments of food production and consumption from different perspectives through a critical analysis on food trends in the international scenario. The main theme that links all the essays collected in this book is the belief that stimulating dialogue among different disciplines, as well as promoting an integrated and multidisciplinary approach, is crucial to face all the issues concerning food and its connections to law, technology, society, and science.

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128172657
Category : Technology & Engineering
Languages : en
Pages : 370

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Book Description
Trends in Personalized Nutrition explores the topic of personalized nutrition from multiple angles, addressing everything from consumer acceptance, to policies and cognitive dissonance. Sections in the book cover epigenetics, nutrigenomics, predicting glycemic response, and metabolomics and the role of bacteria. In addition, the book explores diet, obesity and personalized nutrition for athletes, women, and infants and children, along with a section on the role of modern technology in the promotion of personalized nutrition. Nutritionists, food technologists, food chemists, new product developers, academics, and researchers and physicians working in the field of nutrition will find this to be a great reference. - Addresses consumer acceptance, policies and cognitive dissonance in nutrition - Discusses epigenetics, nutrigenomics, how to predict glycemic response, and metabolomics and the role of bacteria - Explores diet and obesity - Considers personalized nutrition for athletes, women, infants and children - Contemplates the role of modern technology in personalized nutrition

Author: T VIJAYAN BABU
Publisher: Pencil
ISBN: 9358838965
Category : Fiction
Languages : en
Pages : 36

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Book Description
"Saffron: Spice of Legends, Harvest of Innovation" by T. Vijayan Babu is a sensory journey into the world of saffron spice that transcends its culinary origins. In concise prose, Babu explores Saffron's ancient roots, its cultural significance, and its role as a symbol of luxury. Delving into the delicate cultivation process, the book celebrates the intricate dance between nature and human hands that produces the coveted saffron threads. Beyond the kitchen, Saffron's impact on art, literature, and religion is vividly presented, making it a timeless muse for creativity. The narrative extends to the future, examining the influence of technology on sustainable saffron cultivation. This book is a celebration of Saffron's resilience, adaptability, and its diverse contributor.

Author:
Publisher: Youguide International BV
ISBN:
Category :
Languages : en
Pages : 136

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Book Description

Author: Jane Ziegelman
Publisher: HarperCollins
ISBN: 0062216430
Category : History
Languages : en
Pages : 236

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Book Description
James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.

Author: Sylvia Lovegren
Publisher: University of Chicago Press
ISBN: 9780226494074
Category : Cooking
Languages : en
Pages : 470

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Book Description
Like fashions and fads, food-even bad food-has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past. Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century.

Author: Jim Stephens
Publisher: RWG Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 80

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Book Description
Introducing "Cooking with Flavor: Delicious Recipes for Every Palate" by Jim Stephens—an exquisite culinary journey packed with mouthwatering recipes, invaluable cooking insights, and a celebration of the art of flavor. From the basics of flavor building to the exploration of global cuisine, this book is a treasure trove of inspiration for home cooks of all skill levels. Embark on a flavorful adventure as you explore the importance of flavor in cooking, learn about key ingredients and techniques, and discover how to enhance the taste of your dishes. With chapters dedicated to everything from appetizers and main courses to desserts and beverages, you'll find a wealth of delicious recipes to suit every taste and occasion. Delight in the vibrant flavors of hearty soups, vibrant salads, succulent meat dishes, and creative vegetarian creations. Elevate your cooking with tips for incorporating seasonal and local ingredients, experimenting with flavor pairings, and embracing the joy of cooking with love and passion. Written with warmth, expertise, and a deep love for food, "Cooking with Flavor" is more than just a cookbook—it's a culinary companion that will inspire you to unleash your creativity in the kitchen and create unforgettable meals that nourish the body and soul. Whether you're a seasoned chef or a novice cook, this book is sure to become a beloved resource in your kitchen. So, grab your apron, sharpen your knives, and get ready to embark on a flavorful journey like no other.

Author: Gideon Harris
Publisher: Publifye AS
ISBN: 823393187X
Category : Cooking
Languages : en
Pages : 126

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Book Description
""World Traditions"" takes readers on a captivating journey through the intertwined realms of culinary traditions and family dynamics across cultures and time. This illuminating book explores how cooking practices and family structures have co-evolved, shaping human societies from ancient hearths to modern kitchens. By examining the evolution of cooking traditions, the role of food in family life, and the impact of globalization, the book offers a unique perspective on cultural development and social change. The narrative unfolds chronologically and geographically, starting with early human societies and progressing through major historical periods to the present day. Drawing on archaeological findings, historical records, and contemporary research, the book reveals fascinating insights into how shared meals impact emotional bonds and how changing family dynamics alter age-old traditions. It skillfully weaves together elements of culinary history, anthropology, and psychology, presenting a holistic view of how food and family have influenced human evolution and cultural diversity. What sets ""World Traditions"" apart is its global, comparative approach, highlighting both universal patterns and intriguing differences in how societies approach cooking and family life. Written in an engaging style that balances scholarly rigor with accessibility, the book offers practical applications for strengthening family bonds through shared culinary experiences, making it a valuable resource for anyone interested in the intersection of food, history, and culture.