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Author: Samira Kawash Publisher: Macmillan + ORM ISBN: 0374711100 Category : Cooking Languages : en Pages : 371
Book Description
For most Americans, candy is an uneasy pleasure, eaten with side helpings of guilt and worry. Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest about what it is—a processed food, eaten for pleasure, with no particular nutritional benefit. So why is candy considered especially harmful, when it's not so different from the other processed foods, from sports bars to fruit snacks, that line supermarket shelves? How did our definitions of food and candy come to be so muddled? And how did candy come to be the scapegoat for our fears about the dangers of food? In Candy: A Century of Panic and Pleasure, Samira Kawash tells the fascinating story of how candy evolved from a luxury good to a cheap, everyday snack. After candy making was revolutionized in the early decades of mass production, it was celebrated as a new kind of food for energy and enjoyment. Riding the rise in snacking and exploiting early nutritional science, candy was the first of the panoply of "junk foods" that would take over the American diet in the decades after the Second World War—convenient and pleasurable, for eating anytime or all the time. And yet, food reformers and moral crusaders have always attacked candy, blaming it for poisoning, alcoholism, sexual depravity and fatal disease. These charges have been disproven and forgotten, but the mistrust of candy they produced has never diminished. The anxiety and confusion that most Americans have about their diets today is a legacy of the tumultuous story of candy, the most loved and loathed of processed foods.Candy is an essential, addictive read for anyone who loves lively cultural history, who cares about food, and who wouldn't mind feeling a bit better about eating a few jelly beans.
Author: A. Unger Publisher: Springer Science & Business Media ISBN: 3662063980 Category : Science Languages : en Pages : 608
Book Description
The impetus for this book was the desire to systematically organize the extant literature on the conservation of cultural property made of wood, from its beginnings before the Christian Era to the year 2000. Various published reviews and monographs, including Holzkonservierung (Wood Conserva tion) published by the senior author in 1988, have appeared over the years, especially in English and in German. They have provided exemplary treat merit of individual areas or aspects of wood conservation, but a comprehen sive, up-to-date exposition of historic and current developments has been lacking. The diverse professional fields of the authors, as well as their insights into methods of conservation and restoration of wood artifacts in Europe, North America, and Asia provided a solid basis for the success of this under taking. One of the goals during the examination of the literature was that not only well-known conservators and scientists from countries that are leaders in wood conservation should be represented, but that less well-known, often not as readily accessible contributions should also be included. Only in this manner was it possible to draw a comprehensive picture of the national and international state of wood conservation. The Art and Archaeology Technical Abstracts (AATA) of the Getty Institute were very helpful in our efforts to evaluate as many publications as possible.