Molecular Gastronomy

Molecular Gastronomy
Author: Jose Sanchez
Publsiher: John Wiley & Sons
Total Pages: 320
Release: 2015-04-14
ISBN: 111807386X
Category: Cooking
Language: EN, FR, DE, ES & NL

Molecular Gastronomy Book Excerpt:

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

Food and the Self

Food and the Self
Author: Isabelle de Solier
Publsiher: Bloomsbury Publishing
Total Pages: 224
Release: 2013-10-10
ISBN: 1472520904
Category: Social Science
Language: EN, FR, DE, ES & NL

Food and the Self Book Excerpt:

We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life.

Molecular Gastronomy

Molecular Gastronomy
Author: Hervé This
Publsiher: Columbia University Press
Total Pages: 393
Release: 2006-01-04
ISBN: 0231508077
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Molecular Gastronomy Book Excerpt:

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. “A captivating little book.”—Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef

Structured Edible Oil Towards a New Generation of Fat Mimetics

Structured Edible Oil  Towards a New Generation of Fat Mimetics
Author: Miguel Cerqueira,Stephen Robert Euston,Luiz Henrique Fasolin
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2021-05-28
ISBN: 2889668142
Category: Science
Language: EN, FR, DE, ES & NL

Structured Edible Oil Towards a New Generation of Fat Mimetics Book Excerpt:

Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic.

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
Author: Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
Publsiher: CRC Press
Total Pages: 894
Release: 2021-06-09
ISBN: 0429528442
Category: Medical
Language: EN, FR, DE, ES & NL

Handbook of Molecular Gastronomy Book Excerpt:

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Food Cuisine and Cultural Competency for Culinary Hospitality and Nutrition Professionals

Food  Cuisine  and Cultural Competency for Culinary  Hospitality  and Nutrition Professionals
Author: Sari Edelstein
Publsiher: Jones & Bartlett Learning
Total Pages: 610
Release: 2009-09-23
ISBN: 0763759651
Category: Cooking
Language: EN, FR, DE, ES & NL

Food Cuisine and Cultural Competency for Culinary Hospitality and Nutrition Professionals Book Excerpt:

Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.

Eat It Up

Eat It Up
Author: Sherri Brooks Vinton
Publsiher: Hachette UK
Total Pages: 256
Release: 2016-05-24
ISBN: 0738218197
Category: Cooking
Language: EN, FR, DE, ES & NL

Eat It Up Book Excerpt:

Don't toss those leftovers or pitch your beet greens! Eat it up! Sherri Brooks Vinton helps you make the most out of the food you bring home. These 150 delicious recipes mine the treasure in your kitchen—the fronds from your carrots, leaves from your cauliflower, bones from Sunday's roast, even the last lick of jam in the jar are put to good, tasty use.

Great Food Jobs 2

Great Food Jobs 2
Author: Irena Chalmers
Publsiher: Beaufort Books
Total Pages: 416
Release: 2013-10-11
ISBN: 0825306523
Category: Cooking
Language: EN, FR, DE, ES & NL

Great Food Jobs 2 Book Excerpt:

Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt, ?winner of the the 2013 Gourmand Special Award of the Jury, is an almanac of eminently useful career guidance mixed with tasty bites of utterly useless gastronomical nonsense, including weird sushi combinations and odd names of bakeries such as “Nice Buns.” A companion to the award-winning Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers, this second volume describes an abundance of careers in the food industry in and out of the kitchen. In an era of ‘txt msgs,’ Chalmers’ Great Food Jobs 2 is refreshingly erudite, urbane, wry, witty,and consummately British. This sparkling, extraordinary compendium will astonish and amuse, inform and make you laugh out loud!

Gastronomy and Food Science

Gastronomy and Food Science
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 274
Release: 2020-09-22
ISBN: 0128204389
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Gastronomy and Food Science Book Excerpt:

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market

3D Printing of Foods

3D Printing of Foods
Author: C. Anandharamakrishnan,Jeyan A. Moses,T. Anukiruthika
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2022-03-28
ISBN: 1119669820
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

3D Printing of Foods Book Excerpt:

3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

Pro Patria Mori

Pro Patria Mori
Author: Elizabeth Cowley Tyler
Publsiher: Xlibris Corporation
Total Pages: 153
Release: 2010-02-12
ISBN: 1450006299
Category: History
Language: EN, FR, DE, ES & NL

Pro Patria Mori Book Excerpt:

PRO PATRIA MORI is a story of friendship, rupture and healing. It deals with the fate of three friends: Trevor Howe, from London and Cornwall; Ernst Steiner, from Lubeck, Germany; and Etienne Bonnard, from Fontainebleau, France, all fellow students at Morton College, Oxford, in 1914, just before the outbreak of the Great War. Each enlists to fight for his country and suffers the physical and spiritual consequences of a war which ushers in a new kind of mechanized slaughter. The novel explores the consequences of various types of death for one's country and ends as the world is about to come apart with the outbreak of World War II. The book opens in November, 1938, with Trevor Howe in the midst of a recurring dream about the war wound to his left hand. He has received a letter from Kristina Steiner, the sister of his best friend from Oxford. She tells him that there is to be a memorial service for her brother at Morton College, Oxford, and that she hopes he will attend. Trevor is grieved and relieved to finally learn the fate of his childhood friend -- that he was killed in 1914 at the first battle of Ypres. The novel continues with the paralell stories of Trevor Howe and Kristina Steiner as they try to reconnect. Due to her Jewish grandparents, Kristina is unable to get out of Germany after Krystalnacht to attend the ceremony for Ernst at Oxford. Her fate becomes progressively more entwined with that of Herr Commandant Karl Hauptmann, a Nazi officer who has been assigned by the party to watch over her. The central problem of the protagonist, Trevor Howe is to come to terms with the wounds of his past, both psychological and physical, and to reconnect with his ability to love and create. He does this by trying to reconnect with Kristina Steiner, by reencountering another old friend, Etinne Bonnard, who had dealt with his wound by using his art, and by reinvolving himself with Bonnard ?s sister, Genevieve. The novel explores the various types of death for onÉs country -- the physical death of Ernst Steiner, the death of the soul and creative spirit of Trevor Howe and Etienne Bonnard ?s loss of a youthful and vibrant personality. Bonnard helps Trevor reconnect with his creativity and to write the memoir that liberates the artist in him, and Trevor helps Bonnard recapture some of his youthful joie de vivre, while Kristina Steiner suffers a more sinster fate. The book ends as the world is about to come apart again with the outbreak of World War II.

The A Z Encyclopedia of Food Controversies and the Law

The A Z Encyclopedia of Food Controversies and the Law
Author: Elizabeth Marie Williams,Stephanie J. Carter
Publsiher: ABC-CLIO
Total Pages: 646
Release: 2011
ISBN: 0313364486
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

The A Z Encyclopedia of Food Controversies and the Law Book Excerpt:

This two-volume set is a broad compendium of the law, policies, and legal influences that affect the food on our plates today. * Alphabetically arranged entries describe topics related to the intersection of law and food * An appendix offers examples of legislation, court cases, regulations, and international treaties related to food * A timeline shows the development of the law of food in the United States * A bibliography lists additional materials for reference

Sociology for Health Professionals

Sociology for Health Professionals
Author: Niraj Pandit
Publsiher: Wolters kluwer india Pvt Ltd
Total Pages: 220
Release: 2016-01-01
ISBN: 9351295761
Category: Medical
Language: EN, FR, DE, ES & NL

Sociology for Health Professionals Book Excerpt:

Sociology for Health Professionals, 2/eis written in student friendly language and their relevance to healthcare is stressed to make the subject interesting to students of all healthcare discipline. Required illustrations and tables have been provided for easy understanding. Some of the important topics in the revised edition include role of social factors in health and disease, epidemiology in relation to sociology and clinical medicine, role of society in health generating activities, hazards of urbanisation and their impact, role of cultural factors in health and diseases, social problems, social security and social insurance and doctor-patient relationship and sick role, etc.

Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods
Author: V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
Publsiher: Academic Press
Total Pages: 536
Release: 2015-11-25
ISBN: 012800620X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Regulating Safety of Traditional and Ethnic Foods Book Excerpt:

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Look Who s Cooking

Look Who   s Cooking
Author: Jennifer Rachel Dutch
Publsiher: Univ. Press of Mississippi
Total Pages: 192
Release: 2018-09-17
ISBN: 1496818784
Category: Cooking
Language: EN, FR, DE, ES & NL

Look Who s Cooking Book Excerpt:

Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described "foodies" seek authenticity by pickling, preserving, and canning foods in their own home kitchens. Despite this, claims that "no one has time to cook anymore" are common, lamenting the slow extinction of traditional American home cooking in the twenty-first century. In Look Who's Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century, author Jennifer Rachel Dutch explores the death of home cooking, revealing how modern changes transformed cooking at home from an odious chore into a concept imbued with deep meanings associated with home, family, and community. Drawing on a wide array of texts--cookbooks, advertising, YouTube videos, and more--Dutch analyzes the many manifestations of traditional cooking in America today. She argues that what is missing from the discourse around home cooking is an understanding of skills and recipes as a form of folklore. Dutch's research reveals that home cooking is a powerful vessel that Americans fill with meaning because it represents both the continuity of the past and adaptability to the present. Home cooking is about much more than what is for dinner; it's about forging a connection to the past, displaying the self in the present, and leaving a lasting legacy for the future.

The Health Benefits of Oregano For Healing and Cooking

The Health Benefits of Oregano For Healing and Cooking
Author: John Davidson
Publsiher: JD-Biz Corp Publishing
Total Pages: 55
Release: 2013-05-15
ISBN: 1311303243
Category: Cooking
Language: EN, FR, DE, ES & NL

The Health Benefits of Oregano For Healing and Cooking Book Excerpt:

The Health Benefits of Oregano For Healing and Cooking Table of Contents Preface Getting Started Chapter # 1: Intro Chapter # 2: How is oregano commonly used? Chapter # 3: Cultivate your own oregano Chapter # 4: Ways to use oregano in cooking Chapter # 5: Oregano storage techniques Chapter # 6: Precautions Benefits of oregano to the brain Chapter # 1: Boosts mood and mental function Benefits of oregano to the body Chapter # 1: A potent antibacterial substance Chapter # 2: Strengthens the immune system Chapter # 3: Fights prostate cancer Chapter # 4: Fights eczema Chapter # 5: Causes weight loss Chapter # 5: Delays menopause in women Conclusion References Preface There are dozens of plants out there that nature has gifted with endless bounties. We use many of these plants merely for decorating our homes or spicing up our foods when in fact, they hold the secret to curing many deadly diseases and improving our lifestyle in novel ways. Our ancestors were aware of the health benefits of these plants but we have forgotten them in favor of contemporary medicine. We spend so much on health treatments when all we need is to inculcate these plants into our routine lives to take care of many dangerous health conditions. Of the many beneficial spices and herbs that nature has provided, oregano is one of particular note. Known scientifically as origanum vulgare, it belongs to the mint family and belongs originally to the warm to moderate regions of Eurasia and the Mediterranean. Having a height ranging from twenty to eighty centimeters, it is characterized by opposite leaves and flowers that are purple and spike shaped. Oregano has found uses in kitchens all over the world because of the scented, warm and somewhat bitter flavor of its leaves. The strength of this flavor is variable between the various types of oregano. Its most common use in modern day cooking can be seen in Italian-American foods which was popularized by the way it easily combines with spicy dishes, native to the south of Italy. It also has diverse uses in the cuisines of many other countries. Aside from this, oregano is rich in health imparting compounds that can boost your wellbeing both mentally and physically. Its health benefits were acknowledged by the Greeks and Austrians. This books will acquaint you with the various health benefits of this amazing herb, whose leaves are as important for medicine as they are for tasty cooking. It will describe all the best ways to utilize oregano and include it in your routine diet. Since it can be grown easily in backyard gardens, this book will also teach you the basics of that. When you finish this book, oregano will no longer be a mere topping for sautés and pizza in your eyes. Every time you visit a pizzeria where an oregano topped pizza flavor is offered, you’ll know that you’re not just eating something tasty, you’ll be eating something that will make you feel better on the inside.

Molecular Gels

Molecular Gels
Author: Richard G Weiss
Publsiher: Royal Society of Chemistry
Total Pages: 376
Release: 2018-08-06
ISBN: 1788014952
Category: Science
Language: EN, FR, DE, ES & NL

Molecular Gels Book Excerpt:

Over the past decade, research on molecular gels has expanded and progressed rapidly. This timely book presents the latest developments and understanding of the topic, covering the different classes of gels (ionogels, metallogels, hydrogels and organogels) from their molecular level interactions and formation to their properties as materials and applications. The book starts with a general introduction to molecular gels including their definition and a comparison of the different types. Chapters then examine the physical chemistry of molecular gels, including the most recent theories, experimental techniques and computational approaches. Final chapters on the applications of molecular gels illustrate, with modern case studies, the principles developed in previous chapters. Written by leading researchers, this is an indispensable resource on the different types of gels for postgraduate students and researchers across supramolecular chemistry, materials science, polymer chemistry, soft matter and chemical engineering.

The Future of Post Human Culinary Art

The Future of Post Human Culinary Art
Author: Peter Baofu
Publsiher: Cambridge Scholars Publishing
Total Pages: 615
Release: 2013-01-03
ISBN: 1443844845
Category: Bibles
Language: EN, FR, DE, ES & NL

The Future of Post Human Culinary Art Book Excerpt:

Is culinary art really so exact that, as Delia Smith once wrote, “cooking is an exact art and not some casual game”? (BQ 2012) This exact view of cooking can be contrasted with an opposing observation by Tom Jaine, when he argued that, “if cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.” (BQ 2012a) Contrary to these opposing views (and other ones as will be discussed in the book), culinary art, in relation to both ingredients and techniques, is neither possible or impossible, nor desirable or undesirable, to the extent that the respective ideologues on different sides would like us to believe. Needless to say, this challenge to the opposing views of cooking does not mean that culinary art has no practical value, or that those interdisciplinary fields (related to culinary art) like food science, nutritional economics, food chemistry, food aesthetics, the ethics of killing for food, molecular gastronomy, food rheology, food photography, Shechita, the science of aphrodisiacs, and so on, are unimportant. Of course, neither of these extreme views is reasonable. Rather, this book offers an alternative, better way to understand the future of culinary art, especially in the dialectic context of ingredients and techniques—while learning from different approaches in the literature but without favoring any one of them or integrating them, since they are not necessarily compatible with each other. More specifically, this book offers a new theory (that is, the inquisitive theory of culinary art) to go beyond the existing approaches in a novel way. If successful, this seminal project is to fundamentally change the way that we think about culinary art in relation to ingredients and techniques from the combined perspectives of the mind, nature, society, and culture, with enormous implications for the human future and what the author originally called its “post-human” fate.

Eating the Big Fish

Eating the Big Fish
Author: Adam Morgan
Publsiher: John Wiley & Sons
Total Pages: 364
Release: 2009-04-03
ISBN: 0470527757
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Eating the Big Fish Book Excerpt:

EATING THE BIG FISH : How Challenger Brands Can Compete Against Brand Leaders, Second Edition, Revised and Expanded The second edition of the international bestseller, now revised and updated for 2009, just in time for the business challenges ahead. It contains over 25 new interviews and case histories, two completely new chapters, introduces a new typology of 12 different kinds of Challengers, has extensive updates of the main chapters, a range of new exercises, supplies weblinks to view interviews online and offers supplementary downloadable information.

Thinking about Nature Routledge Revivals

Thinking about Nature  Routledge Revivals
Author: Andrew Brennan
Publsiher: Routledge
Total Pages: 236
Release: 2014-07-16
ISBN: 1317645839
Category: Philosophy
Language: EN, FR, DE, ES & NL

Thinking about Nature Routledge Revivals Book Excerpt:

Ecology – unlike astronomy, physics, or chemistry – is a science with an associated political and ethical movement: the Green Movement. As a result, the ecological position is often accompanied by appeals to holism, and by a mystical quasi-religious conception of the ecosystem. In this title, first published in 1988, Andrew Brennan argues that we can reduce much of the mysticism surrounding ecological discussions by placing them within a larger context, and illustrating that our individual interests are bound with larger, community interests. Using an interdisciplinary approach, which bridges the gap between the sciences, philosophy, and ethics, this is an accessible title, which will be of particular value to students with an interest in the philosophy of environmental science and ethics.