Food Industry category: 1675 books
Plucked
Chicken, Antibiotics, and How Big Business Changed the Way We Eat
Language: English
Release Date: August 6, 2019
In this eye-opening exposé, acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity—and human health threat—uncovering the ways we can make America's favorite meat safer again.
What...
by Tia Harrison
Language: English
Release Date: February 15, 2013
Language: English
Release Date: February 15, 2013
Discover how to butcher your own meat and make homemade sausage
With interest in a back-to-basics approach to food on the rise, more and more people are becoming interested in butchering their own meat and making high-quality, preservative-free sausages.
With easy-to-follow instructions...
The Chemical Story of Olive Oil
From Grove to Table
Language: English
Release Date: June 7, 2017
Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective.
Growers often do not know what is happening at a molecular...
Home Sausage Making, 4th Edition
From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes
Language: English
Release Date: August 22, 2017
Home Sausage Making is the most comprehensive go-to reference on the subject — and the re-designed fourth edition is better than ever, with 60 percent new and updated recipes, the most current guidelines for popular charcuterie techniques such as dry curing and smoking, and more. Step-by-step photos...
Gut Microbiota
Interactive Effects on Nutrition and Health
Language: English
Release Date: January 2, 2018
Gut Microbiota: Interactive Effects on Nutrition and Health focuses on the fascinating intestinal microbiome as it relates to nutrition. The book covers the core science in the microbiome field and draws links between the microbiome and nutrition in medicine. Reflecting the most current state of evidence...
by R. H. Hopkins
Language: English
Release Date: July 7, 2014
Language: English
Release Date: July 7, 2014
This text contains a detailed guide to the biochemical aspects of brewing beer, including a wealth of detailed information on subjects such as mashing, boiling, and cooling. The perfect book for serious brewers with an interest in the scientific side of the process, this antique text is timeless the...
Should We Eat Meat?
Evolution and Consequences of Modern Carnivory
Language: English
Release Date: March 18, 2013
Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption.
This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout their...
What's So Special About Biodynamic Wine?
Thirty-five Questions and Answers for Wine Lovers
Language: English
Release Date: September 19, 2013
Are biodynamic wines any better than other wines? Are biodynamic methods, much talked about but little understood, scientific or not? What's the difference between organic and biodynamic? The popularity and availability of biodynamic wine has grown signficantly in the last few years, with more and...
Sweet, Reinforced and Fortified Wines
Grape Biochemistry, Technology and Vinification
Language: English
Release Date: April 16, 2013
Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines.
These types of wine are the most ancient, made in the Mediterranean basin, and are even described in Herodotus. Until few years ago,...
by Anon
Language: English
Release Date: August 26, 2016
Language: English
Release Date: August 26, 2016
Four experts in the field write about yeast. Contents Include: A History of Yeast Treatment; Yeasts and the Brewery; Routine Measurements of Yeast Fermentation; Features of Various Yeast Species; Simple Photomicrography. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
La Betterave à sucre
Les Sucreries et distilleries agricoles de la France
Language: English
Release Date: February 20, 2017
“ ...Olivier de Serres nous apprend que la betterave rouge fut importée de l’Italie dans l’Europe du nord vers la fin du XVIe siècle, et cultivée dans les jardins comme plante alimentaire pour l’homme. C’est en Allemagne que cette culture prit d’abord de grandes proportions ; elle ne...
On the Town in New York
The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution
Language: English
Release Date: September 23, 1998
First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.
by Edward H. Vogel
Language: English
Release Date: July 7, 2014
Language: English
Release Date: July 7, 2014
This antique book contains a handy guide on the fermentation process of brewing beer. Presented in the format of a concise question-and-answer exercise, this text constitutes an easy-to-digest and beginner-friendly treatise on the subject, perfect for those with little or no previous experience. Complete...
Principles of Brewing Science
A Study of Serious Brewing Issues
Language: English
Release Date: November 15, 1999
Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.