Tillverkningsteknik

Detta är en bok för dig som är på väg ut i livsmedelsindustrin eller i restaurangbranschen och där kommer att ha ansvaret för att livsmedelsprodukter och restaurangmat är hanterad på ett klokt och ansvarsfullt sätt. Målet ned ämnet Livsmedelshygien är att skapa bättre och säkrare arbetsplatser. Boken innehåller förutom en tydlig redogörelse för olika mikroorganismer, smittvägar och tydliga anvisningar om hygien även Livsmedelslagstiftningen, HACCP och exempel på faroanalys. Kort sagt, denna bok om Livsmedelshygien är ett mycket bra redskap i arbetet att skapa en säker livsmedelsproduktion.

Gourmand Award for the No. 1 Best Wine Book in the World for ProfessionalsSince the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume.This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery.  Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines.The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.

Livsmedelsvetenskap är ett tvärvetenskapligt ämne som belyser mat ur olika vetenskapliga perspektiv. Det omfattar livsmedelskedjan, från råvarans ursprung och kemiska sammansättning till förädling, tillagning och konsumtion. Vårt livsmedelssystem står inför en nödvändig omställning. För att möta framtidens utmaningar måste vi främja hälsa, klimat och miljö. Dessutom måste systemet kunna försörja befolkningen med tillräcklig mat och näring även under kriser.Livsmedelsvetenskap ger svar på aktuella frågor som rör hela kedjan från odling och uppfödning till den ätfärdiga maträtten med målet att sträva mot en hälsosammare och mer hållbar livsmedelsproduktion och konsumtion. I denna utgåva har de uppdaterade Nordiska näringsrekommendationerna och ett kapitel om växtbaserade livsmedel inkluderats.Denna bok inleds med övergripande kapitel om livsmedelskvalitet, konserveringsmetoder och matlagningstekniker. Därefter följer kapitel om respektive livsmedelsgrupp från råvarans ursprung, via kemisk sammansättning, till vad som händer under tillagning. Närings-, hälso- och miljöaspekter behandlas på respektive råvara.Genomgående innehåller kapitlen fakta om:• råvarans ursprung, uppbyggnad och sammansättning• kvalitetskriterier• industriell tillverkning• förvaring, beredning och tillagningsmetoder• miljö och hälsa.Boken vänder sig i första hand till studenter på högskola/universitetet samt även andra matintresserade personer. Boken är tänkt att användas på utbildningar inom livsmedelsvetenskap för dietister, gastronomer, kostekonomer, kostvetare, lärare i hem- och konsumentkunskap, livsmedelsagronomer och nutritionister.

Varje dag kommer det ut mer än en ny kokbok i Sverige. Utgivningen dignar av sensuella citroner, underbara olivoljor och den senaste hälsometoden. Men vad händer med livsmedlen innan de kommer in i våra kök? Såväl till vardags som till fest sätter vi aningslöst i oss mängder av tillsatser och substitut, lurade av reklamens budskap om hemlagat och hälsosamt. För myndigheterna är det huvudsaken att livsmedlen inte är direkt hälsovådliga. Sedan är det fritt fram att sälja glass som inte är glass och cider som inte är cider. Mats-Eric Nilssons väldokumenterade avslöjanden gäller inte bara skräpmat, utan allt från färskpressad juice och butiksbakat bröd till tryffelolja och balsamvinäger, en vanlig vinäger som sötats och färgats med karamellfärg. Den äkta varan är så dyr att den njuts droppvis med pipett. Med författaren som personlig och engagerad guide berättas samtidigt industrimatens moderna historia. Om de välorganiserade kampanjer som fick motsträviga husmödrar att glömma hur riktig mat lagas och smakar. Boken innehåller även en uppslagsdel med ett 50-tal olika livsmedel. Hur går fusket med dem till och var kan man hitta de oförvanskade alternativen? Här finns en karta med gårdsbutiker samt en säsongskalender över när man ska äta vad. Sist finns en praktisk guide till alla de 320 förvirrande E-numren. Hur framställs dessa kemikalier och kan de vara farliga för hälsan? Och hur manipulerar de våra smaklökar?

Maintaining its general structure and philosophy to encompass modern food microbiology, the fifth edition of this successful text provides updated and revised chapters for students in the biological sciences, food science and practising food microbiologists.

"An impressive curriculum in creating beautifully crafted garments ... If you don’t have the opportunity to learn from Alison Smith in person, this book is the next best thing." – ThreadsWhether you want to alter a vintage jacket or create a full-tailored suit, this tailoring reference guide has everything you need to produce elegant, bespoke garments that last a lifetime.With over 80 step-by-step techniques on measuring, cutting, altering, and finishing, this is the only book you will need to create and alter a tailored garment.Alison Smith MBE is one of the world's leading tailoring experts, and in her new book, she reveals trade secrets and all the practical know-how necessary to master this heritage craft. The Tailoring Book is the latest title in Smith's best-selling sewing series. It covers everything from choosing patterns and fabrics to fitting and construction, including techniques that can be applied to both women's- and menswear.With this book, you can learn how to:Tailor garments by selecting the right tools to create a toile and picking the perfect hand stitch.Follow 10 detailed garment projects to create shirts, jackets, coats, and trousersMaster the techniques of tailoring with step-by-step instructions and downloadable patterns that guide you through every part of the processThis book includes key equipment and techniques, garment projects with clear step-by-step processes and downloadable patterns, and tips on repairs and alterations. It takes the reader from the basics through to couture techniques.

"--- en välbehövlig väckarklocka för alla ---"BTJ

Vi har lagt mycket energi på att debattera hur många ägg vi kan äta per dag eller om barnen ska få röd eller grön mjölk i skolan. Under tiden har maten vi köper i butiken genomgått en fullständig förvandling. Det är som om en plastikkirurg hade satt kniven i de ursprungliga råvarorna och gett dem ett helt nytt ansikte. Med hjälp av skruvpressar och hydrocykloner förändras deras form, konsistens och innehåll. Sedan blandas de med lite förtjockningsmedel, aromer och färgämnen och kläs i en säljande förpackning.

I Fejkmaten granskar Ann Fernholm den moderna livsmedelsindustrin och presenterar en unik lista över de vanligaste ingredienserna i vår mat, där över hälften utgörs av ren stärkelse, socker, tillsatser och andra ultraprocessade ämnen. Hon blottlägger hur företagen marknadsför sina varor som nyttigare än vad de egentligen är och hennes öppna brev till olika livsmedelsföretag är ett nöje att läsa – och samtidigt skoningslösa i sina avslöjande formuleringar. I flera fall har hennes anmälningar lett till förändringar: vit choklad får inte längre marknadsföras som ”yoghurt” i naturgodishyllan, och havredryck får inte längre beskrivas som ”osötad”.

I bästsäljaren Ett sötare blod undersökte Ann Fernholm vad socker gör med våra kroppar. I Fejkmaten tar hon ett helhetsgrepp på livsmedelsindustrin och inför här också ett nytt begrepp: frånsatser. Vad händer när välgörande ämnen som vi behöver för att må bra försvinner ur maten när den processas?

WHEN THE SYSTEM BREAKS, WHAT DO YOU DO?You're in the middle of a meltdown. The platform is down, the phones are ringing, the headlines are brutal, and your team is looking to you for answers. The usual playbooks-careful planning, expert consultation, bold strategy-aren't working. In fact, they might be making things worse.What if we told you that this is your moment to lead transformative change?Crisis Engineering is your field guide to leading through the chaos-and coming out stronger. Drawing on decades of experience inside some of the most complex systems in government and industry, Mikey Dickerson, Marina Nitze, and Matthew Weaver of Layer Aleph reveal a powerful, hands-on framework for navigating and transforming high-stakes crises. From the rescue of HealthCare.gov to wildfire response and pandemic logistics, this book offers real-world stories, practical tools, and hard-won insights into how complex systems fail-and how to help them recover. At its core is sensemaking: the invisible, human process that drives understanding, action, and ultimately, change.You'll learn:- How to identify the 5 signals of a real crisis-and use them to create space for lasting reform- Why traditional leadership instincts fail under pressure-and what to do instead- How to rapidly converge on a shared version of reality in chaotic, high-visibility moments- Why crises are not just disasters to survive, but rare opportunities for meaningful transformationWhether you're in tech, government, healthcare, or any other critical system, Crisis Engineering gives you the mindset, tools, and vocabulary to lead with clarity and create lasting change when it matters most.

Felder's Elementary Principles of Chemical Processes prepares students to formulate and solve material and energy balances in chemical process systems and lays the foundation for subsequent courses in chemical engineering. The text provides a realistic, informative, and positive introduction to the practice of chemical engineering. This classic text has provided generations of aspiring chemical engineers with a solid foundation in the discipline – engineering problem analysis, material balances and energy balances.Richard Felder is a recognized global leader in the field of engineering education and this text embodies a lifetime of study and practice in effective teaching techniques.The text is in use at more than 4 out of 5 chemical engineering programs in the US.

******Recently Published!******Unit Operations of Chemical Engineering, 7th edition continues its lengthy, successful tradition of being one of McGraw-Hill's oldest texts in the Chemical Engineering Series. Since 1956, this text has been the most comprehensive of the introductory, undergraduate, chemical engineering titles available. Separate chapters are devoted to each of the principle unit operations, grouped into four sections: fluid mechanics, heat transfer, mass transfer and equilibrium stages, and operations involving particulate solids.

Now in its seventh edition, the text still contains its balanced treatment of theory and engineering practice, with many practical, illustrative examples included. Almost 30% of the problems have been revised or are new, some of which cover modern topics such as food processing and biotechnology. Other unique topics of this text include diafiltration, adsorption and membrane operations.

Prepare to be dazzled by this contemporary guide to the art of crystalline glazing.Crystalline glazes are known for producing exciting works reminiscent of floating galaxies, frosty windows, rare gemstones and delicate flowers. Until recently, however, few potters worked with this elusive medium. Now, with new advancements in materials and digital processors, the method has become simplified and amazing results can be achieved without the problems usually associated with these glazes, such as excessive glaze run-off and unpredictable crystal growth. In this book, Diane Creber explores the history of this process, beginning with the most suitable clays, the different types of crystalline glazes, how they can be grown under controlled conditions, and how different ingredients react with each other. Through a survey of several well-known crystalline glaze potters, she reveals their secrets and shows examples of their unique work. From clay and glaze recipes to an in-depth look at firing aids and types of kilns, Exploring Crystalline Glazes has everything a potter needs to make their own glazes and create their own stunning works of art.

The story of humanity is the story of textiles-as old as civilization itself. Textiles created empires and powered invention. They established trade routes and drew nations' borders. Since the first thread was spun, fabric has driven technology, business, politics, and culture. In The Fabric of Civilization, Virginia Postrel traces this surprising history, exposing the hidden ways textiles have made our world. The origins of chemistry lie in the coloring and finishing of cloth. The beginning of binary code-and perhaps all of mathematics-is found in weaving. Selective breeding to produce fibers heralded the birth of agriculture. The belt drive came from silk production. So did microbiology. The textile business funded the Italian Renaissance and the Mughal Empire; it left us double-entry bookkeeping and letters of credit, the David and the Taj Mahal. From the Minoans who exported woolen cloth colored with precious purple dye to Egypt, to the Romans who wore wildly expensive Chinese silk, the trade and production of textiles paved the economic and cultural crossroads of the ancient world. As much as spices or gold, the quest for fabrics and dyes drew sailors across strange seas, creating an ever-more connected global economy. Synthesizing groundbreaking research from economics, archaeology, and anthropology, Postrel weaves a rich tapestry of human cultural development.

A manual full of recipes for artists to create their own pigments, paints, and pastels from botanical sources.Natalie Stopka is an artist and educator known for her explorations of handmade, homegrown pigments. In From Plant to Pigment she invites us into her studio, sharing the ways she has divested her practice of non-renewable synthetics in favour of the craft of handmade, homegrown, local colour.Learn the fundamental technique of how to make a lake pigment, transforming botanical dye into lasting, vivid pigment. This book will give you the tools to make the most vibrant natural colours that are perfect for your own artistic endeavours.Sections include:Botanical sources (cultivating, foraging, harvesting and storing dye plants).The studio larder (essential equipment and ingredients).Lake pigments (including Natalie’s master lake pigment recipe).Other plant pigmentsArtists’ materials (using your botanical pigments to make an array of artists’ materials).

There is not just one story of silk. In silk is science, history and mythology. In silk is the future. Aarathi Prasad’s Silk is a gorgeous new history weaving together the story of a unique material that has fascinated the world for millennia. Through the scientists who have studied silk, and the biology of the animals from which it has been drawn, Prasad explores the global history, natural history, and future of a unique material that has fascinated the world for millennia.For silk, prized for its lightness, luminosity, and beauty is also one of the strongest biological materials ever known. More than a century ago, it was used to make the first bulletproof vest, and yet science has barely even begun to tap its potential. As the technologies it has inspired – from sutures to pharmaceuticals, replacement body parts to holograms – continue to be developed in laboratories around the world, they are now also beginning to offer a desperately needed, sustainable alternative to the plastics choking our planet.Prasad's Silk is a cultural and biological history from the origins and ancient routes of silk to the biologists who learned the secrets of silk-producing animals, manipulating the habitats and physiologies of moths, spiders and molluscs. Because there is more than one silk, there is more than one story of silk. More than one road, more than one people who discovered it, and wove its threads.From the moths of China, Indonesia and India to the spiders of South America and Madagascar, to the silk-producing molluscs of the Mediterranean, Silk is a book rich in the passionate connections made by women and men of science to the diversity of the animal world. It is an intoxicating mix of biography, intellectual history and science writing that brings to life the human obsession with silk.

The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beerand nowhere close to the bestway to cook a bird. Lavishly designed with hundreds of illustrations and full-colour photos by the author, this book contains all the sure-fire recipes for traditional American favourites and many more outside-the-box creations.

Textiles: Concepts and Principles, Fourth Edition provides a thorough approach to the fundamentals of textiles in a readable, nontechnical style, focusing on the interrelationship of textile components to help students understand and predict textile properties and performance to ultimately choose the best textile for their final product. With new co-author Julia Ridgway Sharp, Virginia Hencken Elsasser covers the global textile industry and components of textile products, summarizes laws and regulations affecting the textile industry, and looks into career possibilities, properties, care instructions, end uses of natural and manufactured fibers, yarns, fabrics, coloration and finishes, and the overall impact of textiles on the environment.New to this Edition-Updated information on sustainability, laws and regulations, and technological advancements- New Did you know? feature in each chapter provides thoughtful insights into new developments in the textile industry-Inclusion of imperial and metric measurements for a more global scopeSTUDIO Features Include-Study smarter with self-quizzes featuring scored results and personalized study tips -Review concepts with flashcards of essential vocabulary-Download additional exercises to practice your skills Instructor Resources-Instructor’s Guide with Test Bank provides suggestions for planning the course and using the text in the classroom, supplemental assignments, and lecture notes-Test Bank includes sample test questions for each chapter-PowerPoint® presentations include images from the book and provide a framework for lecture and discussion

Many clock repairers carry out excellent work but avoid cutting their own wheels and pinions, fearing it is too complicated and involved. This book, written by an experienced clock and tool maker, dispels those fears and gives a step-by-step guide to an extremely satisfying aspect of horology.This book is written for both the amateur and professional involved in the making and restoring of clocks, and for anyone who intends to start building up a workshop and requires a guide to the equipment and how to use it.

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Creative and practical, Kicking Glass is a step-by-step guide for those wanting to practice the popular craft of stained glass.From simple suncatchers and boho lamps to exquisite 3D constructions and delicately-poised glass butterflies, experienced artist Neile Cooper guides you through the magical world of stained glass with a creative handbook for both the novice and more experienced crafter alike.Beautifully illustrated with photographs of Neile’s own work including her glorious glass cabin in the woods as well as pieces from some of today’s most stylish designers, Kicking Glass is packed with ideas to guide and inspire.This book provides comprehensive technical instruction in the copper foil method, covering everything from tools and supplies to exploratory techniques such as including foraged and found objects into your work. Skills are demonstrated through tutorials with photos, instructional drawings and 16 stunning patterns. Whether you’re looking to decorate your windows, create lovely gifts for friends and family or design your own epic masterpiece, Kicking Glass is the essential modern guide to stained glass making.

A comprehensive reference that explores the history, evolution, creation and, application of pigment in the world of art and painting.The history and science are riveting; the recipes and techniques are alchemy; the added vision that can be added to an artist’s statement is unparalleledJoin artist and pigment maker Lucy Mayes at work on location and in her studio with this vibrant, dynamic book: a tribute to her passion for the subject and desire to share its stories, riches, and recipesDiscover the techniques and recipes to create colorful shades from everyday waste and even the rocks from your back yardPerfect for the growing trend of eco art materials and learning how to make paint to add greater narrative, purpose and meaning to your artworkWelcome to the ancient and modern world of art and painting media.

**As seen on Channel 4’s What Not to Eat**‘A super healthy and tasty gift for you and your gut microbiome – discover the joy of fermenting’ Dr Clare Bailey MosleyFrom the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation.Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health.Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites – from homemade kombucha and kefir, to sourdough, miso and coffee.He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts – and reveals why fermenting is the key to good food and good health.Ferment is the ultimate gift for anyone who wants to eat better and feel better.Praise for Tim Spector:‘One of the visionaries leading the way. His writing is illuminating and so incredibly timely.’ Yotam Ottolenghi‘No fads, no nonsense, just practical, science-based advice on how to eat well’ DAILY MAIL‘Tim Spector has been exploding the myths around food and health for years’ THE TIMES‘The man changing how we eat’ TELEGRAPH

Once solely the domain of engineers, quality control has become a vital business operation used to increase productivity and secure competitive advantage. Introduction to Statistical Quality Control offers a detailed presentation of the modern statistical methods for quality control and improvement. Thorough coverage of statistical process control (SPC) demonstrates the efficacy of statistically-oriented experiments in the context of process characterization, optimization, and acceptance sampling, while examination of the implementation process provides context to real-world applications. Emphasis on Six Sigma DMAIC (Define, Measure, Analyze, Improve and Control) provides a strategic problem-solving framework that can be applied across a variety of disciplines.Adopting a balanced approach to traditional and modern methods, this text includes coverage of SQC techniques in both industrial and non-manufacturing settings, providing fundamental knowledge to students of engineering, statistics, business, and management sciences.A strong pedagogical toolset, including multiple practice problems, real-world data sets and examples, provides students with a solid base of conceptual and practical knowledge.

This fourth edition of Metric Pattern Cutting for Children's Wear and Babywear remains the standard text book but has three major improvements.First, the sections have been re-organised to reflect changes in producing and marketing children's clothes. Today's popularity of easy-fitting styles and knitted fabrics means that basic 'flat' pattern cutting is used to construct the majority of children's wear and babywear and this type of cutting is therefore emphasised in this new edition. Shaped blocks and garments, cut to fit the body form, are still included, and are placed in chapters covering some school uniform garments or more expensive fashion or formal clothes. The book now clearly separates the sections useful to student beginners (Parts One, Two and Three), and also offers more advanced or specialist sections for students who wish to pursue a career in children's wear or for designers working in the different manufacturing sectors of the trade.The second change in this fourth edition is the introduction of colour coding to the sections; this makes it easier to identify specific processes in the book and enhances the illustrations.Finally, the size charts have been revised to reflect the changes in body sizing. The clear division of the boys' and girls' measurements in the charts has been in response to the way clothes are marketed and to co-ordinate with European size charts. 'Plus' charts for heavier children have also been added.

A scintillating invitation to enrich our culinary pursuits by understanding how our bodies turn a taste into flavor, emotion, and meaning.Our foodscape has never been more adventurous, but fully experiencing the subtleties of complex cheeses, wines, or cocktails can be challenging. No longer! In Your Tasting Brain, bestselling food writer Randy Mosher assures us that we can all become master tasters by learning more about the brilliant ways our bodies translate smell, taste, and mouthfeel into flavor—without needing to know everything about terroir, varietals, or exotic ingredients.In Your Tasting Brain, Mosher shares a road map to send us on our tasting journey, one that connects the worlds of science and art. Our bodies are more finely tuned tasting machines than we realize, Mosher explains. Even a simple grasp of how our senses interact with the world can enhance our culinary delight—and Mosher offers us a tantalizing framework, from how our brain processes, categorizes, and rewards (or punishes) encounters with chemicals in food, all the way to how aromas and flavors spur us to language, emotion, and creativity. Overflowing with scientific insight and practical advice, Your Tasting Brain is an appetizing guide for anyone looking to enhance the pleasures they find in food through attention, curiosity, and practice.

Sex århundraden av byggnadsmåleri – från Albertus Pictor till vår egen tid. •Måleri och färgsättning i svensk arkitekturhistoria •Målningstekniker och material under olika perioder •Målarkårens roll vid utformning av miljön Så målade man publicerades första gången 1989 och behandlade då byggnadsmåleriets historia fram till en ”nutid” som idag ligger 25 år tillbaka i tiden. Andra utgåvan kom 1997 och var kompletterad med ett kort appendix. Efter att ha varit slutsåld i flera år kommer boken nu i en uppdaterad nyutgåva. Det sena 1900-talets och det tidiga 2000-talets utveckling presenteras i nyskrivna avsnitt. Även när det gäller äldre perioder har det tillkommit några nya avsnitt som bygger på nytillkomna forskningsrön. Huvuddelen av texten är dock oförändrad från första utgåvan. Författarna Karin Fridell Anter och Henrik Wannfors är arkitekter SAR/MSA med specialinriktning på färg och måleri.

Varför är det en sådan underbar känsla att måla med äkta linoljefärg? Är det doften? Är det vetskapen om att du målar med en ren naturprodukt? Inga mystiska lösningsmedel, inga konstigheter. Bara linolja och naturliga pigment. Eller är det för att vi vet att samma typ av färg använts och fungerat på och i våra hus i flera hundra år? Eller är det kanske för att den äkta linoljefärgen är så följsam, täckande och ger en så vacker yta? Den här boken handlar om konstnären Gunnar Ottosson som för ett 30-tal år sedan startade en färgfabrik i Genarp. Om bakslag och framgångar. Om kärleken till det ursprungliga, vackra och hållbara. Allt du vill veta om linoljefärg hittar du i boken. Plus massor av inspiration, tips och idéer.

'Gripping and essential reading' - TIM SPECTOR'A compelling true crime story' - THE NEW YORK TIMES'Strips away the lies to show what's really happening in the world' - OLIVER BULLOUGH'Totally compelling' - ELIZABETH KOLBERTPlastic is everywhere in our daily lives. But the companies making it - oil and petrochemical giants like ExxonMobil and INEOS - are hiding in plain sight. Because for all the vivid coverage of where plastic ends up, there is remarkably little discussion of where it comes from. In a shocking investigative deep dive, packed with character-driven storytelling, award-winning journalist Beth Gardiner exposes the truth of the vast, rapacious industry flooding our world with plastic - and now preparing to make more than ever.From the Gulf Coast of Texas to the narrow streets of Antwerp and the glitz and bling of Dubai, Gardiner gives us an up-close look at the plastic industry's relentless growth, its extraordinary profits, its toxic pollution, and its hidden role in exacerbating climate change. Today, the industry is pouring billions of dollars into plans to double, and eventually triple, the amount of plastic it churns out, even as so many of us -aghast at this material's out-of-control proliferation - try to use less. As Big Oil stares down a future of diminishing demand for fossil fuels, plastic has become its financial lifeline.Plastic Inc is full of stunning revelations, including how Big Oil pushed plastic into our lives and then sold us myths about recycling to ease our worries; how companies funded litter campaigns to blame us for the waste they were creating; and how they've poured cash and political muscle into fighting bans on single-use plastics. Gardiner also uncovers the hidden health crisis caused by chemicals in the items we use every day, and scientists' growing fear that microplastics may pose even greater dangers.Plastic Inc is an extraordinary exposé of an industry that will stop at nothing to feed its voracious hunger for profit.