Livsmedelsindustri

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food indus...

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Beer is widely defined as the result of the brewing process which has been refined and improved over centuries. Beer is the drink of the masses - it is bought by consumers whose income, wealth, education, and ethnic background vary substantially, ...

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Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, ...

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We live in a society as dominated by food preference as by sexual preference, as obsessed with eating too much as with eating too little. In this accessible, cross-disciplinary text, David Goodman and Michael Redclift look at the development of th...

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Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cult...

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Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging ...

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'No writer asks more interesting questions about food than Carolyn Steel because no one takes more seriously the profound role of food at the heart of human life...destined to become a modern classic' BEE WILSON We live in a world shaped by food, ...

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Take a look at the packaging on a container of milk and you're likely to see bucolic idylls of red barns, green pastures, and happy, well-treated cows. In truth, the distance from a living cow to a glass of milk is vast, and nearly impossible to g...

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Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging ...

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The Globalization of Wine is a one-stop guide to understanding wine across the world today. Examining a broad range of developments in the wine world, it considers the social, cultural, economic, political and geographical dimensions of wine globa...

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This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food indus...

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For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of...

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A complete how-to guide with ALL you need to know to open and run a successful restaurant. Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even es...

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The No.1 New York Times Bestseller In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30...

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The No.1 New York Times BestsellerIn China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30 ...

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For centuries a bastion of tradition and the jewel in the crown of French viticulture, Bordeaux has in recent years become dogged by controversy, particularly regarding the 2012 classification of the wines of St.-Emilion, the most prestigious appe...

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Few entrepreneurs can claim to have actually changed the way we live, but Ray Kroc is one of them. Hisrevolutions in food service automation, franchising, shared national training and advertising have earned him aplace beside the men who founded n...

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How does Britain get its food? Why is our current system at breaking point?How can we fix it before it is too late?British food has changed remarkably in the last half century. As we have become wealthier and more discerning, our food has European...

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This Companion is a unique repertory of foodstuffs, cooked dishes, and food processes, with entries that cover the food and foodways of the countries of the world, and the literature of food and cookery. This edition updates existing entries, the ...

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The success of today's whisky industry was based largely on the commercial drive and foresight of a select group of whisky merchants who took the business world by storm in the late-18th and early-19th centuries. As the manufacture of blended whis...

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This is a revised fourth edition of the hardback first published in 1993 to celebrate the 500th anniversary of the first documentary records of the making of Scotch whisky in 1494. The second edition followed in 1997 and the third in 2000 (reprint...

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Morgan Spurlock's terrifying yet hilarious expose on the fast food industry, Don't Eat This Book.Praise for Morgan Spurlock: 'Valid, entertaining and funny as hell' - Eric Schlosser, author of Fast Food NationA tongue-in-cheek - and burger in hand...

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Starting with the early origins of Campbeltown, David Stirk relates in The Distilleries of Campbeltown how the town grew from a small settlement into a Royal Burgh that depended on the herring fishery before whisky became the main trade in the tow...

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Eating Animals is Jonathan Safran Foer's eye-opening account of where meat comes from 'I simply wanted to know - for myself and my family - what meat is. Where does it come from? How is it produced? What are the economic, social and environmental ...

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In this timely collection, some of the world's leading ethicists grapple with the variety of issues posed by human embryonic stem cell research. * Investigates the moral status of the embryo including the creation of chimeras and paying for gamete...

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For thousands of years we have grown, cooked and traded food, and over that time much has changed. Where once we subsisted on gritty, bland grains, we now enjoy culinary creations and epicurean delights made with vegetables from the New World, fis...

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The epitome of effervescence and centrepiece of celebration, Champagne has become a universal emblem of good fortune, and few can resist its sparkleIn Champagne, Uncorked , Alan Tardi journeys into the heartland of the world's most beloved wine. A...

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A classic work on Scotch and its origins, Lockhart's book has long been regarded as a whisky classic. Including the foreword written by his late son in 1995, fully updated and revised, this book covers some of the lesser known episodes in the indu...

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From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered ques...

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The delicious true story of the early chocolate pioneers by the award-winning writer, and direct descendant of the famous chocolate dynasty, Deborah CadburyIn 'Chocolate Wars' bestselling historian and award-winning documentary maker Deborah Cadbu...

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