"The Taste Culture Reader explores the sensuous dimensions of eating and drinking, from the physiology of the tongue to the embodiment of social identities and enactment of ceremonial meanings. A cornucopia of historical, cross-cultural and theoretical views is offered, drawing from anthropology, sociology, history, philosophy, science and more. This book will interest anyone seeking to understand more fully the importance of food and flavor in human experience."--BOOK JACKET.

Amid our ever-growing consumption of deft data vizualization, nothing makes for tastier morsels than the fine art of food and dining. Ushering the cookery book into the future, this volume gathers the best infographics of all things eating, drinking, and cuisine, from conversion charts for measurements to cookie recipes, cocktails, and stress-free party planning. A must-have for every 21st-century foodie, this is gastro-guidance at its most visually appealing as much as expert. Want to master sashimi? Know the secret to perfectly grilled steak? Wow guests with your own dry martini? Food Infographics has all the answers and more, using the best culinary graphics to answer kitchen conundrums in lively, simple, and memorable form. You?ll find infographics on all the food groups, from grains and pulses to fruits and vegetables to fish, meat, and poultry. Recipe inspirations include soups, sandwiches, snacks, sweet treats, and just-right dressings. Other sections cover flavour pairings, baking, beverages, cooking tools and techniques, and coffee and tea. The book opens with a foreword by cooking author Michael Ruhlman, followed by a historic survey of food imagery exploring how and where we have used pictures to enjoy, prepare, and serve food and drink, from Egyptian hieroglyphics for flatbread to 19th-century classics such as Mrs Beeton's Book of Household Management. Slick, smart, and packed full of perfect nuggets of advice, Food Infographics rounds up a delightful visual exploration of food and dining as much as an indispensable collection of everyday tips, techniques, and deliciousness.

Offers indispensable guidance on over 2000 culinary ingredients, each introduced with pictures and described with tips on appearance, consistency, taste and use. With over 2000 ingredients listed.

"'Understanding Food, 3rd ed., is your introductory guide to learning about foods, food preparation, food service, and food science. This text is a launch to prepare you for a variety of careers in the food industry. Highly researched and comprehensive in coverage, 'Understanding Food' thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. The many aspects of food service are covered including meal planning, basic food preparation, equipment, food preservation and government regulations. The final sections of the text supply food preparation, classification, composition, selection, purchasing and food storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features help to make the information easily understandable and interesting." -- Publisher website.

"It seems that practically every day there is news about some new super-nutrient, super diet, or super food that promises to help us to be healthier, smarter, happier, fight disease, lose weight, or live longer. Some of this information propels temporary food or diet fads, some of it is subsequently discredited, and some becomes staid wisdom of healthy eating. It structures the way we eat and consume, the research agendas of food scientists, and the ways in which food companies market their products -- and therefore the ways in which the global food system is built. It also affects the environment, food and animal ethics, political and social movements, public policy, and, of course, our health. This volume of the What Everyone Needs to Know series will look at food systems globally and also historically to explain how food production, diets, and nutrition science have changed across time and space. It will begin with a chapter on food revolutions (from hunter-gatherers, to the birth of agriculture, the industrial revolution, the green revolution, and genetic and food technologies); followed by chapters on basic concepts in nutrition science; food choices; the politics of food environments (farms, supermarkets, restaurants, farmers markets, community farms, and food trucks); modern food production and health (conventional v. sustainable agriculture, the meaning of 'organic' and 'whole' foods; food packaging); the environmental costs of food production; animal-based diets; beverages; plant-based diets; and nutrition guidelines and food labels. The book concludes with a chapter on food technology (personalised diets, 3D printing of food, the food supply, and the future of hunger)"--

"From gluten-free to pile-on-the-meat Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether headlines from the latest scientific study or anecdotes from celebrities and food bloggers promulgating today's diet du jour, we are bombarded by "superfoods" and "best ever" diets promising to help us be healthier, smarter, happier, fight disease, lose weight, or live longer. At the same time, we live in an over-crowded food environment filled with tasty, convenient, and cheap fare that makes it easy to eat, all the time. The result is an epidemic of chronic disease amid a culture of nutrition confusion-and copious food choices that challenge everyday eaters trying to eat a healthy meal. While some controversies do exist in nutrition, as in any discipline, we know an astounding amount about how food impacts our health. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes such as diet, which is the single largest contributing factor. At the same time, we are producing food in a way that is degrading our individual communities and shared planet. But there is hope: a plant-based diet promotes health and longevity and prevents disease-and uses far fewer natural resources to bring dinner to your table. Change is possible, and one size (diet) doesn't fit all. And sorting nutrition science from nonsense and food fact from fiction is the key. In Food and Nutrition: What Everyone Needs to Know®, nutrition scientist and gastronome Dr. P.K. Newby provides a sweeping overview of the many interrelationships between humans, land, and food. What are today's major global nutrition problems-and are they preventable? Is it possible to retrain the palate to prefer healthier foods? How exactly do our dietary choices impact the land, water, and air that surround us? And what's the best way to live to 100, and beyond? In 147 stand-alone questions spanning 20 chapters, Newby examines topics including key nutrition concepts behind good eating; the technology, biology, and psychology of food choices; how diet affects our health and environment; and evidence-based tips for creating lasting behavior change. At the same time, Newby debunks popular myths and food folklore, challenging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, ingenuity, and engineering to help create healthier, more sustainable diets for everyday eaters and students of nutrition alike."-- "It seems that practically every day there is news about some new super-nutrient, super diet, or super food that promises to help us to be healthier, smarter, happier, fight disease, lose weight, or live longer. Some of this information propels temporary food or diet fads, some of it is subsequently discredited, and some becomes staid wisdom of healthy eating. It structures the way we eat and consume, the research agendas of food scientists, and the ways in which food companies market their products -- and therefore the ways in which the global food system is built. It also affects the environment, food and animal ethics, political and social movements, public policy, and, of course, our health. This volume of the What Everyone Needs to Know series will look at food systems globally and also historically to explain how food production, diets, and nutrition science have changed across time and space. It will begin with a chapter on food revolutions (from hunter-gatherers, to the birth of agriculture, the industrial revolution, the green revolution, and genetic and food technologies); followed by chapters on basic concepts in nutrition science; food choices; the politics of food environments (farms, supermarkets, restaurants, farmers markets, community farms, and food trucks); modern food production and health (conventional v. sustainable agriculture, the meaning of 'organic' and 'whole' foods; food packaging); the environmental costs of food production; animal-based diets; beverages; plant-based diets; and nutrition guidelines and food labels. The book concludes with a chapter on food technology (personalized diets, 3D printing of food, the food supply, and the future of hunger)"--