Introducing the AMPHORA Project: Joining Forces to Support Alcohol Policy PDF Download

Author: Antoni Gual
Publisher:
ISBN:
Category :
Languages : en
Pages : 70

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Author: Philippe De Witte
Publisher: Presses univ. de Louvain
ISBN: 2875580892
Category : Medical
Languages : en
Pages : 221

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Book Description
This book explores the extent of underage drinking across Europe and North America, as well as our current understanding of factors that increase the risk of this behaviour and potentially effective evidence-based approaches to prevent underage drinking.

Author: OECD
Publisher: OECD Publishing
ISBN: 9264181067
Category :
Languages : en
Pages : 240

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Book Description
This book examines trends and social disparities in alcohol consumption. It assesses the health, social and economic impacts of key policy options for tackling alcohol-related harms in Canada, the Czech Republic and Germany, extracting policy messages for a broader set of countries.

Author: G. Campbell
Publisher: Springer
ISBN: 0230609902
Category : Business & Economics
Languages : en
Pages : 281

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Book Description
This collection of essays comprises a number of case studies from key wine-growing regions and countries around the world. Contributors focus on the development of the wine business and its overall importance and impact in terms of the regional and domestic economy and the international economy

Author: Peter Anderson
Publisher: Emro Publication
ISBN: 9789289002646
Category : Medical
Languages : en
Pages : 0

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Book Description
At head of title: World Health Organization, regional office for Europe.

Author: Stephen Charters
Publisher: Routledge
ISBN: 0750666358
Category : Business & Economics
Languages : en
Pages : 376

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"Wine and Society: The social and cultural context of a drink examines the cultural forces which have shaped both how wine is made and the way in which it is consumed. It's divided into four parts and illustrated by case studies from around the world."--BOOK JACKET.

Author: Karen MacNeil
Publisher: Workman Publishing Company
ISBN: 0761187154
Category : Cooking
Languages : en
Pages : 2408

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Book Description
No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.

Author: Max Nelson
Publisher: Routledge
ISBN: 1134386729
Category : Business & Economics
Languages : en
Pages : 224

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Book Description
Comprehensive and detailed, this is the first ever study of ancient beer and its distilling, consumption and characteristics. Examining evidence from Greek and Latin authors, the book demonstrates the contributions the Europeans made to beer throughout the ages.

Author: Edward G. Bellinger
Publisher: John Wiley & Sons
ISBN: 1119964326
Category : Science
Languages : en
Pages : 379

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Book Description
Freshwater Algae: Identification and Use as Bioindicators provides a comprehensive guide to temperate freshwater algae, with additional information on key species in relation to environmental characteristics and implications for aquatic management. The book uniquely combines practical material on techniques and water quality management with basic algal taxonomy and the role of algae as bioindicators. Freshwater Algae: Identification and Use as Bioindicators is divided into two parts. Part I describes techniques for the sampling, measuring and observation of algae and then looks at the role of algae as bioindicators and the implications for aquatic management. Part II provides the identification of major genera and 250 important species. Well illustrated with numerous original illustrations and photographs, this reference work is essential reading for all practitioners and researchers concerned with assessing and managing the aquatic environment.

Author: Dave Arnold
Publisher: W. W. Norton & Company
ISBN: 0393245853
Category : Cooking
Languages : en
Pages : 893

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Book Description
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.