Showing titles in Food Science

Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why—explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink...

Farmacy demands a food revolution. With our bodies ailing and our mental health straining, humanity needs a radically different way of eating and farming. Tracing a path from the health of the soil to the health of human beings, Farmacy highlights how food is the connecting agent between our mental, physical and planetary wellbeing.

This provocative book informs, inspires, and opens debates about cultivated meat through an amazing collection of visionary and respected contributors. Each essay in this collection powerfully presents the latest research and opinions regarding its potential for solving our current planetary crises.

While megasellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing audiobook sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber - all to point us toward a better, richer diet.

First published in the late nineteenth century, The Chocolate-Plant (Theobroma Cacao) and Its Products is a thorough and fascinating examination of one of the world’s most important—and beloved—plants.

Many female athletes struggle with body confidence and change their nutrition in unhealthy ways, only to the detriment of both their performance and their health. SPRING Forward: Balanced Eating, Exercise, and Body Image in Sport for Female Athletes provides performance nutrition and body image flexibility guidance for adolescent and adult female athletes. This book details the problems and the consequences, and provides extensive education on healthier, higher-quality performance.

"At once lyrical and exacting, clear-sighted and deeply informed—a beautiful book." —Elizabeth Kolbert, author of Under a White Sky A profound and poetic reflection on the cyclical nature of life, what happens when we break that cycle, and how to repair it—told through the fate of...

市販の加工食品の大半に使われている食品添加物。体に害を与える添加物は国が規制しているはずだが、実際には企業側の利益を優先させる傾向にある。機能性表示食品の[紅麹コレステヘルプ]では腎臓障害が多発し、死者まで出た。

“Without Our Consent” is a trailblazing story on pesticides, herbicides, and fungicides from his own experience and allergies to these chemicals. An immense amount of research has been used to paint a picture of abundance use by agriculture and livestock farming in the USA.

La cosa se pone interesante con el Pinot Noir y el Nebbiolo, ambas tienen sus trucos, pero cuentan con grandes aficionados. Con una de estas uvas se hizo un vino cotizado en 500 mil dólares. Descubre cuál es...

En este episodio conoceremos sobre variedades blancas (Verdejo, Semillon, Moscatel, Malvasía, Riesling) y tintas (Gamay, Barbera, Bonarda, Bobal, Pinotage) que no son menos importantes pero creemos que no te las puedes perder si eres un verdadero amante del vino. Descubre sus características...

En este episodio conoceremos sobre vinos espumosos Champagne, Prosecco y Cava, descubriremos si sólo son para festejar y viajaremos por los lugares donde se producen los vinos espumosos más famosos en el mundo. Descubre sus características, los diferentes métodos de elaboración, de dónde...

Mientras que la industria de los sustitutos lácteos crece, el consumo de leche va en picada. Exitse mucha incertidumbre acerca de los beneficios y los riesgos de estos productos, ¿eres de los que consume leche o leche falsa?...

With a specific focus on the United States of America, the methods that we use to discuss literature and other art are applied to wine-making and wine culture. The book explores the debates about how to evaluate wine and the problems inherent in numerical scoring as well as evaluative tasting notes, whether winemakers can be artists, the discourse in wine culture involving natural wine and biodynamic farming, as well as how people judge what makes a wine great.

Transforma los deliciosos sabores de los productos de cosecha propia o de origen local en delicias eternas dominando el arte del enlatado y la conservación con estilo y sin esfuerzo... ¿Alguna vez has contemplado tu huerto desbordando y has deseado que la abundancia de la temporada durara todo el año? ¿O tal vez has paseado por los mercados de agricultores locales, abrumado por el deseo de saborear cada bocado fresco solo un poco más de tiempo?

The Problem with Solutions combines an analysis of the rise of tech company solution culture with findings from actual research on the sector's ill-informed attempts to address the problems of food and agriculture.

Comer es mucho más que un placer y una necesidad: la dieta y los hábitos alimenticios son ahora mismo el factor de salud pública que más puede ayudarnos a prevenir numerosas enfermedades, desde muchos tipos de cáncer hasta la diabetes. Pero comemos mal. Ingerimos, por lo general, mucha más...

Diet is key to understanding the past, present, and future of our species. Much of human evolutionary success can be attributed to our ability to consume and preserve a wide range of foods. Technological advances changed the types of foods we eat. With this consideration, How Technological Advances Change Human Food weaves together various themes, starting with human evolution, moving on to methods of food preservation, and continuing with the evolution of cooking methods.

Las bodegas de España son grandes gracias a la Tempranillo y la Alabariño. Una tradición nacional descansa en ellas...

Son las princesas, famosas y queridas por todo el mundo. Descubre con cuál de ellas se hace uno de los vinos más caros del mundo, el favorito de Luis Miguel...