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The Visual Dictionary of Food & Kitchen

by Jean-Claude Corbeil & Ariane Archambault Les Éditions Québec Amérique (July 20, 2012)

The Visual Dictionary of Food and Kitchen gives readers the opportunity to discover foodstuffs from all around the world and to familiarize themselves with tools used to prepare, preserve or eat food. Convenient...


Note-by-Note Cooking: The Future of Food

by Hervé This & Malcolm DeBevoise Columbia University Press (October 07, 2014)

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has...


Umami: Unlocking the Secrets of the Fifth Taste

by Ole Mouritsen, Klavs Styrbæk, Jonas Drotner Mouritsen & Mariela Johansen Columbia University Press (April 22, 2014)

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past...


Life, Liberty, and the Pursuit of Food Rights: The Escalating Battle Over Who Decides What We Eat

by David E. Gumpert Chelsea Green Publishing (June 05, 2013)

Do Americans have the right to privately obtain the foods of our choice from farmers, neighbors, and local producers, in the same way our grandparents and great grandparents used to do?

Yes, say a growing number...


Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

by Gianaclis Caldwell & Ricki Carroll Chelsea Green Publishing (September 19, 2012)

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about...


Wild Winemaking

by Richard W. Bender Storey Publishing, LLC (February 21, 2018)

Making wine at home just got more fun, and easier, with Richard Bender’s experiments. Whether you’re new to winemaking or a seasoned pro, you’ll find this innovative manual accessible, thanks to its focus...


Tasting Cider

by Erin James & CIDERCRAFT Magazine Storey Publishing, LLC (July 25, 2017)

This complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines...


Home Sausage Making, 4th Edition

by Charles G. Reavis, Evelyn Battaglia & Mary Reilly Storey Publishing, LLC (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...


Basic Butchering of Livestock & Game

by John J. Mettler Storey Publishing, LLC (August 31, 1986)

This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow...


Microbiological Guidelines

by Collective Die Keure Publishing (April 03, 2018)

Food plays an essential part in everyday life.

Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality...


What's Making Our Children Sick?

by Michelle Perro & Vincanne Adams Chelsea Green Publishing (November 22, 2017)

Exploring the links between GM foods, glyphosate, and gut health

With chronic disorders among American children reaching epidemic levels, hundreds of thousands of parents are desperately seeking solutions to...


Of Migrants and Meanings

by Olivier de Maret Peter Lang AG, Internationaler Verlag der Wissensc (October 31, 2016)

The circulation of goods, ideas, and people has shaped a common European food culture. But practical questions pertaining to this process remain unanswered. How and why do changes in food habits occur and what...


Gourmands and Gluttons

by Carlnita P. Greene Peter Lang Inc., International Academic Publishers (September 01, 2013)

From «supersizing it» to hoarding, we are living in an age of excess. Whether it is cars or housing, American culture is being driven by the old adage that «bigger is better». Yet, although we often overlook...


The Truth About Fast Food - Nutrition Books for Kids | Children's Diet & Nutrition Books

by Baby Professor Baby Professor (June 15, 2017)

Do you like eating at a fast food restaurant? What is your favorite meal there? Fast food is convenient because it is fast and delicious. Most of the time, the prices are very affordable too. However, there...


The Food Groups - Nutrition Books for Kids | Children's Diet & Nutrition Books

by Baby Professor Baby Professor (June 15, 2017)

Right nutrition starts with knowledge of the food groups. If you know what you’re eating and how it affects overall health, you will be inspired to make the right decision even outside the home. This book...


Food Philosophy

by Ryan D. Gable Neely Worldwide Publishing (July 06, 2017)

Ryan Gable is a radio host and author who has been a long-time advocate of moderation in all aspects of life.  His path in life has led to discoveries which run counter to what is considered "normal" in today's...


Hidden Hunger

by Aya Hirata Kimura Cornell University Press

For decades, NGOs targeting world hunger focused on ensuring that adequate quantities of food were being sent to those in need. In the 1990s, the international food policy community turned its focus to the "hidden...


The Jungle

by Upton Sinclair SC Active Business Development SRL (April 14, 2017)

Upton Sinclair's The Jungle is one of the most famous and widely read books in America during the 20th century. In addition to being considered a classic, its description of slaughterhouses helped bring about...


Yummy! What & Why? - Healthy Foods for Kids - Nutrition Edition

by Baby Professor Baby Professor (February 15, 2017)

With the plethora of unhealthy food options, how do you encourage your child to eat healthy? Well, you make him/her understand the benefits, of course. If plan talk will not get the job done then this beautiful...


Acids and Bases - Food Chemistry for Kids | Children's Chemistry Books

by Baby Professor Baby Professor (February 15, 2017)

Food chemistry is not taboo. There are many kids these days who really do well in the kitchen because they understand tastes, acids and bases. By adding science to cooking, the results become phenomenal. Use...


The Science of Tastes - Introduction to Food Chemistry for Kids | Children's Chemistry Books

by Baby Professor Baby Professor (February 15, 2017)

Science is everywhere! In fact, it’s also present in the food you eat. Your can use this really cool chemistry book to bring science closer to the consciousness of your young learner. This is an amazing book...


Science of Cooking in the Kitchen | Children's Science & Nature

by Baby Professor Baby Professor (February 15, 2017)

Help your child to understand that science is everywhere! It’s even in the kitchen, where mommy whips up delicious meals. This easy-to-read science book will serve as your child’s introduction to food science...


Eating Promiscuously

by James McWilliams Counterpoint (May 01, 2017)

McWilliams’s work has appeared in The Paris Review (online), The New Yorker (online), the New York Times, Harper’s, Washington Post, Texas Monthly, The Atlantic, Salon, Slate, The American Scholar, the...


The Art of Natural Cheesemaking

by David Asher & Sandor Ellix Katz Chelsea Green Publishing (June 30, 2015)

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried...


The Beef Industry

by John Peirce Sunstone Press (July 05, 2016)

Whether or not you are a beef consumer, are you satisfied that you know all you should about this product? Usual sources of information might, to a very large degree, not give adequate information about beef....


Mouthfeel: How Texture Makes Taste

by Ole Mouritsen, Klavs Styrbæk & Mariela Johansen Columbia University Press (January 31, 2017)

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our...


The Social History of Bourbon

by Gerald Carson & Michael R. Veach The University Press of Kentucky (September 29, 2010)

The distinctive beverage of the Western world, bourbon is Kentucky's illustrious gift to the world of spirits. Although the story of American whiskey is recorded in countless lively pages of our nation's history,...


To Eat Or Not To Eat?  The Fruits Group - Food Pyramid

by Baby Professor Baby Professor (December 20, 2015)

Fruits are juicy, fruits are yummy; but why can't kids love them like you do? Maybe the little ones just a need that push towards the right direction. Use this educational book to guide your child to make the...


To Eat Or Not To Eat?  The Milk And Dairy Group - Food Pyramid

by Baby Professor Baby Professor (December 20, 2015)

Cows produce the dairy products that fill your bones with calcium. It is important that children know this fact to develop an appreciation for these animals, and also learnt to love dairy. With combined text...


To Eat Or Not To Eat?  The Grains Group - Food Pyramid

by Baby Professor Baby Professor (December 20, 2015)

It is important to teach your child about healthy food while they are still young. This is to set a foundation that would allow them to choose the right food as they grow older, and move away from home. Sometimes...


Principles of Brewing Science: A Study of Serious Brewing Issues

by George Fix Brewers Publications (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...


Tasty

by John McQuaid Scribner (January 13, 2015)

“A fascinating blend of culinary history and the science of taste” (Publishers Weekly, starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today’s “foodie”...