Book Description
The bestselling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the twenty-first century
"What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't-which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. The Omnivore's Dilemma is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America.
Pollan has divided The Omnivore's Dilemma into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a meal--at McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance.
We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. The Omnivore's Dilemma is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner?
Customer Reviews:
Compelling reading!.......2007-10-09
Not only did I find this book incredibly informative and insightful, I found Pollan's style of writing effortless to read.
This book should be either compulsory reading in public high schools in America, or the key principles contained in it should be taught as a class. I'm sure it would go a long way to reducing American obesity and Type 2 diabetes, both of which have reached epidemic proportions and do not bode well for this country's future.
Whilst I am neither pro carnivorism, nor pro vegetarianism (I believe this is a matter of personal choice), I do believe this book presents an eye-opening account of the price paid by this blue planet in order to feed Mankind.
I have read this book more than once, and each time through, something new makes an impression on me. If you are an inhabitant of Earth, you owe it to yourself and the ground you stand on, to read this book.
Another Author Induges Himself in Unsustainable Musing.......2007-10-06
This book, which repeats so much already published, basically follows through to its initial premise: that food in america is unsustainable. Along the way, the author indulges himself in great celebrity and ego stroking wit. The segment on the boar hunting is quite hypocritical. The main thrust of the author's theory is that all systems, including alternative, are unsustainable. The conclusion he avoids, is that the failure to find a solution will result in many deaths, if not the extinction of human culture as we know it. Perhaps, all that anyone can learn here is that it is hopeless, go back home, accept your fat and your fate, and try to die quietly. So many other books are better than this one. Unless you are a total newbie to these debates, you will find little that is refreshing here. The author basically finishes where he begins, with nothing but personal insights, and no insight into a broader solution for "sustainable" food sources.
Makes Americans understand food again........2007-10-05
I'd recommend that everyone go out and read this book. It will remind you that eating is a political and ethical act. It certainly reminded me of that.
Omnivore's Dilemma can be summarized very quickly: Michael Pollan eats four meals, and tracks down where they all come from. It is a brilliantly simple conceit, and could only be pulled off well by a writer as gregarious, warmhearted, easygoing and scientifically rigorous as Pollan. He wants to know where McDonald's comes from, so he goes into a cornfield, follows the corn through cows on its way to becoming beef, and visits the "Concentrated Animal Feeding Operations" (CAFOs) in which they're slaughtered. He interviews corn farmers. He explains the perverse incentives which have motivated corn growers to produce more and more of the stuff, even when it's not needed. (The government pays them the difference between some set price and the current market price. Hence farmers have an incentive to produce as cheaply as possible.) This is one of the reasons why we as a nation are growing fatter and fatter.
Pollan takes it a step further, though, making something explicit that had never occurred to me: the fact that our country is so nutritionally faddish, leaping from fruit diets to hourly enemas to high-carb diets to high-protein diets, is a sign of something deeply dysfunctional in our relationship to food. Pollan never really figures out why we might have this relationship. The lack of a distinctive national cuisine might have something to do with it, he says, but the end effect is clear: we don't eat well, and nowadays we're as likely as not to microwave something and eat it in the car. The family meal has been destroyed, and with it the sense of community that food fosters in healthy societies. Pollan's writing is meticulous and heartfelt, and it made me desperately want to change the way I eat.
After McDonald's Pollan paints the bright side of the American meal: places like Polyface Farms that are growing more-than-organic food: food that is completely sustainable and delicious. Cows, pigs, and chickens roam widely on a carefully maintained schedule that keeps the grass growing at the optimal rate. The farm produces almost no waste: every last bit of organic matter feeds the next step in the cycle. It's something of an agrarian utopia . . . and it's probably completely unrealistic for feeding a nation of 300 million people. Indeed, says Pollan, our nation certainly would have capped out at a much smaller population had we not had industrial farming. (It's a reasonable counterfactual, but it's debatable.)
After he visits a self-sustaining farm, Pollan tramps off into the wild to hunt and forage for his own food. Also not sustainable at large scale, but that's not the point: Pollan is trying to reorient us to what meals are about, and how they're philosophically and ethically larger than just what's on the plate.
Pollan's book has made me want to try being a vegetarian again. My girlfriend used to be a vegan, but has turned around 180 degrees and eats a high-protein meat diet. (Atkins vegans are, I imagine, hard to come by.) So the vegetarian thing might have to wait a bit. Being vegetarian isn't really the sine qua non in Pollan's book, though; if anything is, it's short food chains: knowing where your food came from, using food to support your community, and reducing the amount of petroleum necessary to get it to your door. (If peak oil ever comes, bananas may be history.) Joining a CSA is well within my power, and I intend to do so soon.
If I have any gripe about Omnivore's Dilemma, it's small: Pollan is a bit too self-satisfied. At one point he eats a meal in the car with wife and child, driving at 65 miles per hour down the highway in California. I don't actually believe that he wanted to do that. I can hear him saying to himself, "This would make an excellent story for my newspaper article." Likewise when he's reading Peter Singer in a steakhouse. If more of the book seemed like Pollan being Pollan, it'd be perfect.
As it is, it is just about perfect. I intend to buy a copy just to have around to shove into people's hands. It's a life-changing sort of book.
Important facts horribly misinterpretted and spun to sell books.......2007-10-05
Pollan frequently omits, denies or downplays important facts.
1) We will never determine the optimal diet is impossible but we can gain a better idea of what the optimal diet would be through science. (Yes this is inherently reductionist.)
2) That people make bad use of research is not the fault of the research.
3) Traditional food cultures are not optimal diets.
4) While the food industry does in some sense affect the food we eat, the food they produce is determined by individuals desire for inexpensive food that never goes stale and contains lots of sugar, fat and salt.
5) There is no evidence that many artificial foods are unhealthy.
6) Most people don't want to garden and there is no reason they should.
7) Pollan doesn't mention that animals are unnecessarily tortured in the production of our food.
8) Most, if not all, people could benefit from some kind of nutritional supplements.
9) The intelligent consumer now has the opportunity to eat healthier than people have ever eaten before
10) Ok, I admit it. If you don't know anything about nutrition Pollan's basic ideas will have you eating healthier than the typical American.
Corn!.......2007-09-29
I have never read the word "corn" so many times in my life! But corn is, in fact, a rather large part of our lives and we did not realize it. This is a very good book and is quite informative. Thank you.
Amazon.com
If there ever was a pair of docs who can make the small intestine seem truly intriguing, here they are. Dr. Mehmet Oz is an alternative-medicine maverick and a cardiologist known to implement acupuncture during open-heart surgery. Dr. Michael Roizen developed the RealAge concept of calculating one's biological, as opposed to chronological, age. Here they've whipped up a witty guide to the workings of the entire body, appropriate not just for those who can't tell their pancreas from their pituitary. Even Cheers' Cliff Claven types who think they know it all will likely be humbled by the 50-question "body-quotient" quiz that starts off the book.
With much sassy humor (they describe the adrenals as similar in shape to Mr. Potato Head's hat), they give a guided tour of the body's anatomy and major systems (hormonal, nervous, digestive, sensory, etc.) including plenty of fascinating trivia along the way. How often should you get your thyroid level checked? How much gas does the average person produce in a day? And, most important, how many times a year do most people have sex?? Drs. Oz and Roizen know. They also reveal plenty of bizarre (and potentially life-saving) facts such as this: If your earlobe has a prominent vertical wrinkle, it's likely that your arteries are aging faster than they ought to be. If only 8th-grade health class had been this fun.
The docs' main goal in presenting all this info is twofold: first, it's your body, so shouldn't you finally learn how it works? And, second, they want to help teach ways of preserving the body's health and youthfulness. To that end, they've included an "Owner's Manual Diet," a 10-day menu plan designed not for weight loss, but to make you feel "years younger." Its simple recipes are each meant to benefit a certain body system, such as Tomato Bruschetta, packed with the antioxidant lycopene, which has been proven to boost immunity. --Erica Jorgensen
Book Description
Between your full-length mirror and high-school biology class, you probably think you know a lot about the human body. While it's true that we live in an age when we're as obsessed with our bodies as we are with celebrity hairstyles, the reality is that most of us know very little about what chugs, churns, and thumps throughout this miraculous, scientific, and artistic system of anatomy. Yes, you've owned your skin-covered shell for decades, but you probably know more about your cell-phone plan than you do about your own body. When it comes to your longevity and quality of life, understanding your internal systems gives you the power, authority, and ability to live a healthier, younger, and better life.
You: The Owner's Manual challenges your preconceived notions about how the human body works and ages, then takes you on a tour through all of the highways, back roads, and landmarks inside of you. After taking a quiz that tests your body of knowledge, you'll learn about all of your blood-pumping, food-digesting, and keys-remembering systems and organs.
Just as important, you'll get the facts and advice you need to keep your body running long and strong. You'll find out how diseases start and how they affect your body -- as well as advice on how to prevent and beat conditions that threaten your quality of life. Complete with exercise tips, nutritional guidelines, simple lifestyle changes, and alternative approaches, You: The Owner's Manual gives you an easy, comprehensive, and life-changing how-to plan for fending off the gremlins of aging. To top it off, you'll also get the great-tasting and calorie-saving Owner's Manual Diet -- a thirty-recipe eating plan that's designed with only one goal in mind: to help you live a younger life.
Welcome to your body. Why don't you come on in and take a look around?
Customer Reviews:
You: The Owner's Manual.......2007-10-06
This book is very informative. It takes the human body and breaks it down so anyone can understand it. I have learned a great deal about my body and the abuse I do to it. Would recommend it to anyone and everyone. Oh, and I love the humor too!
Heath for Dummies.......2007-10-06
Health for dummies. Fun and quick reading. But, before you buy the book. Look through the 50 question quiz. If you are interested in the questions and were not able to answer them, then go ahead and buy.
Look at the menus at the back of the book. If you are not interested in changing your diet, you might look elsewhere.
Look at Page 127-139 for an excercise plan: Very basic
Page 173 simplistic smoking cessation plan
Interesting points
1) Take half an aspirin with warm water for the rest of your life.
2) Ideal blood pressure: 115/76
2a) Systolic Pressure exerted when the heart contracts
2b) Diastolic: Pressure in arteries when the heart is at rest
3) HDL should be at least greater than 40
4) Should be maximum heart rate: Exercise hard 3 mintues. Heart rate should be 80-90% of 220 - age.
5) Recovery time after 2 minutes:Heartbeat should be 80% or drop by 66 or more beats
6) Definition of clinical depression is sadness for more than 2 weeks
7) Enamel and bone are the first and second hardest thing in your body
8) 650 muscles in the body
9) Pneumonia: Old man's friend
10) 26 feet of tubing
11) Most active muscles are in your eyes. 2 million working parts
12) caruncle: reddish pink fleshy substance on the inside corner of your eye. remnant of the reptilian eye.
Tried to be a little too funny.......2007-10-01
I liked this book, but ended up skipping over a lot of the parts that were supposed to be funny. I would have liked the pictures to be labeled correctly, not with funny made up names for body parts.
You: The Owner's Manual.......2007-09-29
Great stuff, easy read. Very informative. I read it and then my Mom read it.
Very "YOUseful".......2007-09-28
In short, just a very informative book that is successful in achieving several goals. For one, it educates the reader in the inner workings of the human body. It does this quite entertainingly through trivia, facts, and interesting pictures (for instance the authors use a lot of elves). Additionally, the book also gives you many helpful tips on self-care and how to keep your body running smoother. While there is a lot information, I really would like to have seen a reference section at the end of the book. All in all though, it's a pretty informative and amusing read that should enhance the well-being of many. Also recommend Treat Your Own Rotator Cuff for readers who might need more specific info on shoulder pain and rotator cuff self-care.
Book Description
A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So when his young daughter asked, “Daddy, what's polysorbate 60?” he was at a loss—and determined to find out.
From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients—where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name—all for the sake of creating a simple snack cake.
An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent of Plaster of Paris) this book is for you.
Customer Reviews:
does your homework for you.......2007-10-08
"Twinkie, Deconstructed" has got the coolest idea for a book ever: find out where EVERy ingredient on the ingredients panel of a Twinkie sponge cake comes from, whether it's grown or made. It turns out a lot of ingredients are mined as well.
Steve Ettlinger does an exhaustingly thorough job of research. He visits wheat fields and salt mines and LOTs of chemical plants. He reverse engineers how a Twinkie is made, even though the manufacturer declined to help him. Ettlinger maintains good cheer despite additional obstacles such as having to change names or leave out certain details due to the Home Security act.
My favorite ingredient was sodium stearoyl lactylate, because my son is allergic to milk. I had to read ingredient lists for EVERything, including bread, and sodium stearoyl lactylate was everywhere. It sounds like it has milk but I was told it does not. Confusion! Ettinger explains all: lactic acid USED to be made from sour milk but now it is made from corn syrup.
The chapter on flavorings is wonderful, including a discussion of the 216 different flavor components of natural vanilla, and how artificial vanilla has even more. I learned more about flour than I ever cared to know, but passed the info on to my daughter who likes to cook (I found out why unbleached flour is better for pizza, and bleached flour for Twinkies, for example).
I read Twinkie, Deconstructed from cover to cover. If I read it again, I might instead look up different ingredients one by one, following my curiosity. (The book's chapters are organized by ingredients and the index is available as well.) By two-thirds of the way into the book, my fingers itched to make a huge flow chart, connecting all the raw components at one end to the ways they are used in a Twinkie cake at the other end.
Ettlinger does our homework for us, showing that all those strange ingredients DO have a purpose in modern food and ARE safe to eat. He uses the Twinkie as a stand in for almost any food we buy these days in a grocery. Good job!
You are what you eat.......2007-07-23
Especially in view of the tainted chemicals coming from China that are in our processed foods, this is a timely read.
Discover the fascinating story of what's in a Twinkie, and where it comes from.
Interesting for foodies, too.
I bought copies for a chemist friend, and for a curious friend.
Would make better television........2007-07-20
So much potential unrealized...I thought this was going to be much better. The concept of where all the ingredients that make up a Twinkie come from make disappointingly dull reading.
Mr. Ettlinger, I see your comment here, so may I suggest a TV series? I would love to have you examine an ingredient per week and actually see the places and things you wrote about as it was hard to visualize it all...now that would be great television!
Fun and Follies with Food Facts.......2007-07-13
Asked by his children what the ingredients in a Twinkie creme-filled cake really were, and where they came from, Steve traveled the world to find out, interviewing over a hundred people in the process. The book is well-written in the sense that it can be read very fast, and is entertaining until the number of technical errors and chemophobia intrude, which for me began on p8. I happen to enjoy processing plant and mine tours, even vicariously, and do not shy from hundreds of facts and factoids. It was fascinating to find where the biggest plants were that made the ingredients of a Twinkie, which are: wheat flour, bleach, iron(II) sulfate, vitamins B1, B2, B3, sugar, corn sweeteners, corn thickeners, water, partially hydrogenated soybean oil, lecithin and soy protein isolate, eggs, cellulose gum, whey, leavenings, baking soda, sodium acid pyrophosphate, monocalcium phosphate, salt, mono and diglycerides, polysorbate 60, natural and artificial flavors, sodium stearoyl lactylate, sodium and calcium caseinates, calcium sulfate, sorbic acid, FD&C Yellow No. 5 and Red. No. 40. All but 2 of the chapter headings follow this ingredient list. There is an inadequate index and no references, an ominous sign of what is to follow. There are no pictures or drawings, which this topic screams for. The concept was excellent, as were the metaphors. Between that and the potential entertainment value my rating would have been 5-star, even though the target audience was 12-14 years old, IMHO.
A fine appreciation of food chemistry was finally given on p258-260: "The fact that chemicals, especially those in foods, are part of nature..." Well and good, but Steve infiltrates all kinds of snide comments about "chemicals" almost everywhere else, such as one about the surprising purity of synthetic chemicals as opposed to natural (p208) -- the reverse of the truth -- that most natural chemicals are mixtures, and many synthetic ones are very pure. Part of the difficulty is that Steve does not define what a chemical is, or know the difference between an element, a compound, and a mixture, or between a rock and a mineral. Except on p173, where Steve appears to understand that the reactive and toxic elements, sodium and chlorine, react to form salt (sodium chloride), which has none of the properties of its precursors. Time after time he tries to scare the reader by implying that the toxicity of the precursors (called intermediates by chemists) somehow makes it into non-toxic products. On p261: "...try reflecting on the fact that one of the world's most lethal chemicals, chlorine, and one of the most reactive chemicals, sodium, have an exalted place...[in] the salt shaker." This, sadly, is more typical. Of course, there is no elemental sodium or chlorine in salt, and the properties of the elements do not persist in salt. And a rock should not be confused with a mineral.
So to repeat grade-school material, all substances are chemical. Dreams and electronic phenomena are not. Substances are either pure or mixtures. The smallest stable units of matter in substances are molecules. In an element, all the atoms in all the molecules are the same, except for isotopes, which still have the same chemical properties. In a compound, meaning that 2 or more elements are present in the molecule, all the molecules are alike. Sugar (sucrose) is a compound formed from a glucose and a fructose with loss of water; it is not a mixture of glucose and fructose as Steve claims (p71). A rock is a mixture of minerals. Granite is a mixture of the minerals quartz, mica and feldspar, and most minerals are well-defined compounds. Eating refined salt or calcium sulfate is not the same as eating rock. Steve wrote that the toxic and flammable element phosphorus is part of the Twinkies recipe (p154). This is nonsense. Steve never learned from a chemist to write: "phosphorus compounds, phosphates, are part of the Twinkies recipe"; no, he has to scare us and give chemicals in general a bad name on almost every page.
Steve wrote: "Ferrous sulfate is light gray with a bluish tinge, just as you'd expect an iron derivative to look" (p42). Pure iron(II) sulfate is actually pale green, just as I would expect it to look.
Steve wrote: "Despite being a mere mineral, calcium is really a so-called earth metal, like sodium...(p232). Calcium is not a mineral, because it is never found as the free element. Steve meant gypsum (calcium sulfate), I think. Calcium belongs to the family of elements called alkaline earths and sodium is in the family of alkali metals.
Whenever Steve has trouble with the chemistry of a food additive, his writing becomes very terse and flawed. From p250: "A reaction of benzene with nitric acid, itself a product of hydrogen (usually from natural gas) and nitrogen (usually from liquid air) that have been passed over over a thin platinum wire mesh, makes nitrobenzene and leads to the all-important aniline, a colorless oily liquid with a strong, pleasant odor that happens to be highly poisonous." When this is untangled, we find: (1) the reaction of hydrogen and nitrogen over a heated catalyst of iron oxide and potassium aluminate at 400 atm leads to ammonia, not nitric acid; (2) ammonia and air are heated to 650° and passed over a platinum/rhodium catalyst to make nitric acid, not nitrobenzene; (3) benzene and nitric acid with considerable sulfuric acid yields nitrobenzene; (4) nitrobenzene with iron powder or hydrogenation over nickel gives aniline; and (5) aniline does not have a pleasant odor in my nose. None of this makes much sense to a non-chemist without pictures of the molecules involved, which are sorely lacking. All the reactions are over 100 years old, so industrial secrecy should not have been an issue.
Steve fell for the myth that eating saturated fat causes hardening of the arteries (p181). See "The Cholesterol Myths" by Uffe Ravnskov, 2000; and "The Modern Nutritional Diseases" by Ottoboni.
A list of another 50 errors are available by e-mailing: kauffman@bee.net.
Eat your Twinkies and be happy.......2007-07-07
Author Ettlinger takes the reader on a fascinating saga through the world of how food ingredients are made and how many of the ingredients in our food are actually not food-based at all, such as benzene, petroleum and rocks. Ettlinger gives us the origin of every Twinkie ingredient in a offbeat, wink-of-the eye way that suggests mirth instead of mean-spiritedness.
If you enjoy learning about scraps of knowledge that will impress your friends, this book is for you.
Average customer rating:
- I liked it
- Wow!!! A must have for all chefs
- Food For Fifty
- Love this book
- A vital MUST HAVE handbook for professionals!
|
Food for Fifty (11th Edition)
Mary Molt
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Hardcover
 General
| Business & Investing
| Subjects
| Books
Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Professional
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
Quantity
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
General
| Science
| Subjects
| Books
Food Science
| Agricultural Sciences
| Science
| Subjects
| Books
Nutrition
| Special Topics
| Medicine
| Subjects
| Books
Nutrition
| Basic Sciences
| Medical
| Professional & Technical
| Subjects
| Books
General
| Food Sciences
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
Food Science
| Agriculture
| Sciences
| New & Used Textbooks
| Stores
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Business & Investing
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Medicine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Professional
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Science
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Look Inside Science Books
| Trip
| Specialty Stores
| Books
Similar Items:
-
Foodservice Organizations: A Managerial and Systems Approach (6th Edition)
-
Cooking for a Crowd: Menus, Recipes and Strategies for Entertaining 10 to 50
-
Cooking For Crowds For Dummies (For Dummies (Cooking))
-
Large Quantity Recipes, Fourth Edition
-
Krause's Food, Nutrition and Diet Therapy (Food, Nutrition & Diet Therapy ( Krause's))
ASIN: 0130205354 |
Customer Reviews:
I liked it.......2006-05-09
I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
It also presented a good overview of things you wouldn't think would be in the book, such as the school lunch program, etc.
I liked it!
Wow!!! A must have for all chefs.......2006-02-25
I had seen this book at a friends business and thought it was good. Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily. The CD rom is also fantastic in the number of recipes it contains. One nice feature is that you can size the recipes to what you need. Another great plus. Well worth the money. Tom Elliott, CEC
Food For Fifty.......2006-02-25
Very well written book, leaves nothing for the mind to question,I would highly recomend this book!
Love this book.......2005-07-23
This book is so helpful to me. I'm a new head cook at a Public school and plan to use many recipes from this book. Besides the great recipes it helps me with Nutritional planning, Variety menu planning with eye appeal, specific food information such as heating temps and storing food, and recipe adjustment. This book will be a tool I will use daily at work. I love that each recipe has the nutritional values per portion.
A vital MUST HAVE handbook for professionals!.......2003-06-09
Whether one is cooking in a restaurant or a school kitchen, this is the most valuable handbook. You'll want it at ready reference. I know, because never a week went by that I didn't consult it while running my bakery/deli in the Oregon Cascades.
I must confess that I didn't tell customers my recipe source. I preferred they think me a genius or as having come from a family steeped in cooking history. They knew I was no genius (hell, they knew I wasn't even very smart) but they did like the foods we provided. And, when I decided to produce a new, tasty meat pie, it was this book that I consulted to improve upon my concept.
Choose not to buy this book and you probably are never going to know what you don't know. Choose not to consult it while it sets on your shelf will probably endanger your relationship with your harshest critics.
Book Description
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
Customer Reviews:
Future for nutrition.......2007-04-15
The Food Service is each day an wide open door for nutritionists. This book in particular is very helpfull on understanding the basic and advanced qualities needed for a professional acting in this area.
Great Text for Culinary Nutrition Class.......2004-10-03
I was assigned this text in my nutrition class in culinary school. The book was a joy to read because it was fun and easy to read. I really liked the section on vitamins and food sources of each vitamin. However, if you really want to know the type of questions asked in nutrition class in culinary school get the following. "Nutrtion Study Guide for Food Service and Culinary Professionals: Key Review Questions and Answers by Melissa Heilman. The isbn of this book is 1933023058. This book is right on with the type of questions that I accounted on my tests. With the help of these two books getting an "A" was quite easy.
A great guide for nutrition........2003-09-03
Very knowledgable book on nutrition including information for children and older adults. As a culinary professional I wanted to read up on the latest nutrition especially on soy and to improve my diet. I am also considering taking some courses, one of them is Sanitation. The Study Guide for the National Servsafe Exam by Dr. Leonardi was a book I found also very knowledgable and I am certain that it will help me with my exam once I decide when to take it.
Exactly what I needed........2002-07-19
This book was exactly what I needed. It contains all the information I needed. A great learning tool. The part of the book I am most impressed with is the section of infant nutrition. It explains month by month what you can feed your infant. An example is the 4th month of life, you can start your child on iron enriched cereals.
Book Description
TEACHING CHILDREN ABOUT HEALTH takes a case study approach and is written especially for the elementary classroom teacher. The goal of this text is to help teachers become more knowledgeable about and comfortable with health topics, to be more reflective in their practice of teaching about health, and better equipped with activities for incorporating health subjects into their curriculum. Each chapter considers health from a physical, social, and emotional perspective, acknowledging the mind-body connection. The authors include topics that are relevant in children's lives using a wellness/preventive health model. In addition, each chapter provides activities that can be integrated into several disciplines found in most elementary-school curricula. This text is meant to provide elementary school classroom teachers with the incentive and knowledge base they will need to include interdisciplinary lessons about the various health content areas in their daily teaching. It recognizes that since most elementary-school programs do not have separate health education experiences for students, and since these are the primary learning years, it is the responsibility of the classroom teacher to initiate learning about health.
Customer Reviews:
Teaching Children about Health.......2007-05-30
This book was bought for a class but I did not use it often.
CSET Health and Science Study Guide.......2005-10-19
This book has enabled me to study better for the CSET Health portion of the exam. I have found the book to be very informative in providing me information in the 9 areas of the exam. Very easy to understand!!
Book Description
Do you quibble with the kibble that comes in a bag? Worry about the preservatives being peddled to your pet? For pet owners and veterinarians fed up with commercially prepared pet food, this book offers sound advice about nutritional alternatives. With over 200 recipes and a wealth of information about pets' special needs, it makes a healthy diet for cats and dogs easy, sensible, and rewarding.
With an eye on the long-term health of pets, Strombeck outlines diets that the caregiver can prepare at home or in the clinic. He offers nutritional and dietary guidance for animals with particular problems, from obesity, allergies, and gastrointestinal complaints to diseases of the kidney, pancreas, heart, and joints. Each recipe includes nutrient content for proteins, fats, and calories and all rely on unprocessed foods that are widely available and marketed for human consumption.
Full of useful information about the nutritional and dietary needs of cats and dogs, this book is an indispensable guide for all those who are particular about what they feed their pets or their feline and canine patients.
Customer Reviews:
Pet's health already improved!.......2007-09-10
After following the easy recipes in Dr. Strombeck's book for a month our 4 year old Cocker Spaniel's health has improved significantly! She has the energy of a puppy, her eyes are bright, she sleeps less, and she has fewer bathroom needs. Dr. Strombeck has written an easy to read book and includes his research and rationale for the ideas he proposes. He also includes recipes for pet health problems. The recipes take only a few minutes to prepare and the ingredients are easy to find. NOW Foods, Bone Meal Powder - 16 oz. Using beef or chicken broth to cook the rice or carbs in adds a lot of flavor. Our dog loves the food (even the tofu!) and cleans her bowl every meal. And I feel confident that she's getting all of the nutrition she needs. I highly recommend this book.
A HUGE difference within 1 week!.......2007-08-14
I was preparing a stew for my dogs in lieu of wet food, but still serving them commercial, organic kibble, which they would barely eat. I asked my vet about feeding them 100% home cooked meals and he recommended this book. It is an expensive book and I sort of felt like I need a refresher course in biology, chemistry and math, BUT after reading it a couple times in a quiet, distraction free room, and making notes as I read, I got it. The only complaint I had is the dog weights go in 10lb. increments and a 20lb dog does not get twice what a 10lb dog does, so figuring out a portion for my 12lb dog was kind of an educated guess, BUT I am amazed to report an HUGE difference in their coats in just one week. My 12lb. Boston Terrier has soft hair like when she was a puppy again and our 60lb. lab mix has shown a great improvement with her allergies. It is a little bit of work, but it is easy to cook for a week at a time and just add the oils & supplements daily. If you love your pet, can afford a slight increase in your weekly trip to the market and have the time to prepare the food, DON'T HESITATE.
Healthy Dose of Preventative Care.......2007-07-30
Lots of great recipes for cats and dogs, including special recipes for disease or allergies. Some ingredients are difficult to find, so search around. The book is written for a vet or someone in the industry, so it's not a simple petfood cookbook for your everyday animal lover. But it is pretty simple, really, just a collection of recipes.
If I were to remake this book, I'd:
- Organize the pages so there is only one recipe per page and no recipes were cut in half by a page change.
- Suggest where to find certain ingredients
- Give storage and serving information in the recipe, not the front of the book.
Probably the best guide available.......2007-05-31
Probably the best guide available for those who prefer to avoid commercial processed pet foods. Extremely detailed.
Our mom and dad now feel safe about what we eat........2007-05-28
It is somewhat difficult to use the recipes for two small dachshunds as most are written for larger dogs, but you just have to convert as best you can. We love the food and our mom and dad don't have to worry that we will be getting something harmful.
Book Description
PCOS—Polycystic Ovarian Syndrome—is the most common hormonal disorder among women of child-bearing age, affecting approximately 6 to 10 percent of premenopausal women. No two women have the same symptoms, making it a difficult condition to diagnose. In addition, many women don’t know they have it until they try to become pregnant. This breakthrough book contains the latest research that reveals how eating a healthy diet in conjunction with a basic exercise plan is a win-win situation for women with PCOS. The book includes a complete, up-to-date table of GI and glycemic load values for more than eight hundred foods and beverages, provides a clear, concise diet and lifestyle plan, and thirty recipes.
Customer Reviews:
PCOS.......2007-04-19
This book has given my daughter and me more info on this disease than any doctor has been able to do. The book has given my daughter encouragement that she can live with this syndrome and that she can make her life better if she takes the metformin and gets her body moving. The info on food has helped sooooooo much. Thank you for this book!!!!!!
Very informative.......2007-02-20
I found this book had a lot of great information about PCOS. I thought I knew a lot about PCOS, but never really understood insulin resistance. The book does a great job explaining in terms that anyone can understand. I am enjoying the recipes and finding that following the meal plan is fairly simple.
Another great book in the New Glucose Rev. series!.......2007-02-12
I've read/own most of the books in the New Glucose Revolution family and have followed a low GI diet since 2004 when I read the original book. I have PCOS and found this one a few months ago and I LOVE this one the best I think out of all of them. I loved that it really targeted WHY a low GI diet works with PCOS, and how you can stop the cycle and bring your hormones in check. I love that they do mention using Metformin in correlation with the diet too and that really made me feel good knowing that they had brought up the medicine too since I do take Met. I've lost over 30lbs. and am still losing and highly recommend this book for anyone struggling with PCOS!
New Glucose Revolution Guide to Living Well with PCOS.......2007-02-07
Fantastic book to read for anyone with PCOS. Gave a great insight into PCOS and how to manage it.
LOVE IT LOVE IT LOVE IT!!!!.......2007-01-09
I LOVE THIS BOOK!!!! I didn't realize how my PCOS and insulin affected my body. By following the principals in the book, I have lost about 10 pounds over the past 6 weeks or so! The principals in the book are easy to follow, and foods recommended to eat are easy to find, cook, and eat!
A definite must for those with PCOS!!
Average customer rating:
|
Encyclopedia of Food Microbiology (3-Volume Set with Online Version)
Manufacturer: Academic Press
ProductGroup: Book
Binding: Hardcover
Medical
| Encyclopedias
| Reference
| Subjects
| Books
General
| Industrial, Manufacturing & Operational Systems
| Engineering
| Professional & Technical
| Subjects
| Books
Microbiology
| Biology
| Biological Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
Biotechnology & Microbiology
| Food Sciences
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
General
| Food Sciences
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
Microbiology
| Basic Sciences
| Medical
| Professional & Technical
| Subjects
| Books
Nutrition
| Basic Sciences
| Medical
| Professional & Technical
| Subjects
| Books
General
| Science
| Subjects
| Books
Food Science
| Agricultural Sciences
| Science
| Subjects
| Books
Microbiology
| Biology
| Biological Sciences
| Science
| Subjects
| Books
Microbiology
| Basic Science
| Medicine
| Subjects
| Books
Nutrition
| Special Topics
| Medicine
| Subjects
| Books
Look Inside Nonfiction Books
| Trip
| Specialty Stores
| Books
Look Inside Reference Books
| Trip
| Specialty Stores
| Books
Look Inside Science Books
| Trip
| Specialty Stores
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
ASIN: 0122270703 |
Book Description
The
Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the
Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the
Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.
The
Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.
Includes 358 articles in the following areas of Food Microbiology:
* Food-borne organisms: their characteristics and importance
* Micro-organisms in action
* Detection and enumeration
Key Features:
* Provides an alphabetical article listing and a listing arranged according to subject area
* Offers further reading lists in each article which allows easy access to the primary literature
* Contains extensive cross-referencing and complete subject index in each volume
* Includes many figures and tables illustrating the text and color plate sections in each volume
Articles cover:
* All the major genera/groups of food spoilage and food-borne disease organisms
* The beneficial activities of bacteria and fungi in the food industry
* Industrial aspects of microbiology
* The microbiology of specific commodities
* Classical methods for the enumeration of bacteria and fungi
* Total colony counts for the detection and/or enumeration of specific genera/species
* MPN procedures, dye reduction tests, and direct microscopic counts
* Recent methods for examining foods, e.g. automated PCR and ELISAs
* Current tests for individual genera such as API carbohydrate strips
Customer Reviews:
A student's resource.......2000-09-26
This set is at the library at my university. I like it so much, that I wanted to purchase it. Alas, on a student's budget, I cannot afford the price!
Book Description
Protein Physics is a lively presentation of the most general problems of protein structure, folding and function from the physics and chemistry perspective, based on lectures given by the authors. It deals with fibrous, membrane and, most of all, with the best studied water-soluble globular proteins, in both their native and denatured states. The major aspects of protein physics are covered systematically, physico-chemical properties of polypeptide chains; their secondary structures; tertiary structures of proteins and their classification; conformational transitions in protein molecules and their folding; intermediates of protein folding; folding nuclei; physical backgrounds of coding the protein structures by their amino acid sequences and protein functions in relation to the protein structure. The book will be of interest to undergraduate and graduate level students and researchers of biophysics, biochemistry, biology and material science.
* Designed for a wide audience of undergraduate and graduate students, as well as being a reference for researchers in academia and industry
* Covers the most general problems of protein structure, folding, and function and introduces the key concepts and theories
* Deals with fibrous, membrane and especially water-soluble globular proteins, in both their native and denatured states
* Summarizes and presents in a systematic form the results of several decades of world wide fundamental research on protein physics, structure and folding
* Examines experimental data on protein structure in the post-genome era
Customer Reviews:
The true science from the true scientists.......2007-07-05
A clearly, yet thoroughly physical point of view constitutes the framework of this book. Written by pioneers in the field of protein physics, the book amazingly guides the readers to "think" of protein and raises fundamental questions in the field of soft-condensed matter physics. A must for everyone who wants to have a correct and scientific vision of proteins.
Great book!.......2005-12-13
This is a magnificent book, remarkable for its breadth, depth, and accessibility.
Elegant discussions of background material including topics in quantum chemistry
and thermodynamics render this book a self-contained tutorial on the many-faceted problems of
protein physics. Because of its structure as a series of increasingly sophisticated lectures, it should be accessible to a wide variety of audiences with diverse backgrounds.
To top it off, the text is beautifully written, at points nearly poetic including even a Greek chorus, a pleasure to read and to study. I am reminded of a few other great lecture series in science where razor-sharp intellects explain complicated phenomena from soup to nuts with wisdom and wit.
Anyone from professional scientist to motivated novice in almost any analytic discipline should find this a valuable introduction and detailed study of protein physics.
R. C. Penner, Professor of Math and Physics,
University of Southern California
Ptitsyn's 'Protein Physics': a book of worth........2002-11-10
A book of worth from the legendary institution, PhysTech (Moscow). Ptitsyn's 'Protein Physics' is a valuable source of information on folding thermodynamics and kinetics both to beginners and professionals in this (and related) fields. No more words. Strongly recommended!
By far the best book on this subject.......2002-10-08
Excellent book for both beginners and experts. I will recommend it to students as a source of initial knowledge not only on proteins, but also on biopolymers and biophysics in general. For instance, presentation of forces is superb. I am also positive that every expert will find new non trivial insights on great many subtle points of this difficult topic.
Books:
- The Oxford Handbook of Religion and Ecology (Oxford Handbooks)
- The Terror: A Novel
- Whales: Touching the Mystery
- When Nature Goes Public: The Making and Unmaking of Bioprospecting in Mexico (In-formation)
- WHY Do They Act That Way?: A Survival Guide to the Adolescent Brain for You and Your Teen
- Women's Moods: What Every Woman Must Know About Hormones, the Brain, and Emotional Health
- 68000 Family Assembly Language Programming (Pws Series in Engineering)
- A Thousand Names for Joy: Living in Harmony with the Way Things Are
- Agaves, Yuccas, and Related Plants: A Gardener's Guide
- Ageing Well: Nutrition, Health, and Social Interventions (Society for the Study of Human Biology)
Books Index
Books Home
Recommended Books
- The Lover
- Social Problems: Readings with Four Questions
- Promises Beyond Jordan
- New Threads in the Pattern: The Great Hunt, Part 2
- Murder on a Girls' Night Out: A Southern Sisters Mystery
- Organic Chemistry Laboratory: Standard and Microscale Experiments
- The Illustrated Directory of the Civil War
- A Palace for a King: The Buen Retiro and the Court of Phillip IV
- Ocean Bankruptcy: World Fisheries on the Brink of Disaster
- Legends and Lore of Texas Wildflowers
The Botany of Desire: A Plant's-Eye View of the World
Animal, Vegetable, Miracle: A Year of Food Life
What to Eat
Suite Francaise
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
