The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
Author: J. Kenji López-Alt
Publsiher: W. W. Norton & Company
Total Pages: 960
Release: 2015-09-21
ISBN: 0393249867
Category: Cooking
Language: EN, FR, DE, ES & NL

The Food Lab Better Home Cooking Through Science Book Excerpt:

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Quality in the Food Analysis Laboratory

Quality in the Food Analysis Laboratory
Author: Roger Wood,Anders Nilsson,Harriet Wallin,Royal Society of Chemistry (Great Britain). Information Services
Publsiher: Royal Society of Chemistry
Total Pages: 336
Release: 1998
ISBN: 9780854045662
Category: Science
Language: EN, FR, DE, ES & NL

Quality in the Food Analysis Laboratory Book Excerpt:

Covering those areas of direct importance to food analysis laboratories, this book serves as an aid to laboratories when introducing new measures and justifying those chosen.

Transdisciplinary Case Studies on Design for Food and Sustainability

Transdisciplinary Case Studies on Design for Food and Sustainability
Author: Sonia Massari
Publsiher: Woodhead Publishing
Total Pages: 372
Release: 2021-04-25
ISBN: 0128178221
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Transdisciplinary Case Studies on Design for Food and Sustainability Book Excerpt:

Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory. Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory Considers impacts, use assessments, and scalability assets when presenting projects and case studies Addresses practical problems in food design

The Social Labs Revolution

The Social Labs Revolution
Author: Zaid Hassan
Publsiher: Berrett-Koehler Publishers
Total Pages: 240
Release: 2014-02-03
ISBN: 1626560757
Category: Political Science
Language: EN, FR, DE, ES & NL

The Social Labs Revolution Book Excerpt:

Current responses to our most pressing societal challenges—from poverty to ethnic conflict to climate change—are not working. These problems are incredibly dynamic and complex, involving an ever-shifting array of factors, actors, and circumstances. They demand a highly fluid and adaptive approach, yet we address them by devising fixed, long-term plans. Social labs, says Zaid Hassan, are a dramatically more effective response. Social labs bring together a diverse a group of stakeholders—not to create yet another five-year plan but to develop a portfolio of prototype solutions, test those solutions in the real world, use the data to further refine them, and test them again. Hassan builds on a decade of experience—as well as drawing from cutting-edge research in complexity science, networking theory, and sociology—to explain the core principles and daily functioning of social labs, using examples of pioneering labs from around the world. He offers a new generation of problem solvers an effective, practical, and exciting new vision and guide.

Academic Practitioner Relationships

Academic   Practitioner Relationships
Author: Jean M. Bartunek,Jane McKenzie
Publsiher: Taylor & Francis
Total Pages: 218
Release: 2017-07-06
ISBN: 1317328345
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Academic Practitioner Relationships Book Excerpt:

While executives are keen to harness organizational knowledge and improve business performance, the topic of how academics can produce rigorous and relevant theory in working relationships with practitioners is a much contested topic. Many aspects of this knowledge co-creation can create tensions, and the ways in which research is conducted and published can affect practitioner acceptance, as well as its consequent uptake and use in different contexts. Expertly compiled by Jean Bartunek and Jane McKenzie, with contributions from global thinkers in the field, this book offers a concise and up-to-date review of the essential analysis and action underlying scholarly engagement with the world of business. It discusses the sorts of capabilities academics need to collaborate effectively with practitioners and illustrates good practice through international case studies drawn from acknowledged centres of excellence. These show how to negotiate different constituencies with different priorities, values, and practices to work together to produce research of rigor and relevance. It will be a key reference and resource for all researchers who are engaged with practitioners, and an invaluable tool for training academics to develop research with impact.

Laboratory Methods in Food Microbiology

Laboratory Methods in Food Microbiology
Author: W. F. Harrigan
Publsiher: Gulf Professional Publishing
Total Pages: 548
Release: 1998-09-28
ISBN: 9780123260437
Category: Medical
Language: EN, FR, DE, ES & NL

Laboratory Methods in Food Microbiology Book Excerpt:

Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.

Lactic Acid in the Food Industry

Lactic Acid in the Food Industry
Author: Sara M. Ameen,Giorgia Caruso
Publsiher: Springer
Total Pages: 44
Release: 2017-05-23
ISBN: 3319581465
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Lactic Acid in the Food Industry Book Excerpt:

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.

The Wok Recipes and Techniques

The Wok  Recipes and Techniques
Author: J. Kenji López-Alt
Publsiher: W. W. Norton & Company
Total Pages: 672
Release: 2022-03-08
ISBN: 0393541223
Category: Cooking
Language: EN, FR, DE, ES & NL

The Wok Recipes and Techniques Book Excerpt:

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Institutions as Conscious Food Consumers

Institutions as Conscious Food Consumers
Author: Sapna Elizabeth Thottathil,Annelies Goger
Publsiher: Academic Press
Total Pages: 350
Release: 2018-08-28
ISBN: 0128136189
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Institutions as Conscious Food Consumers Book Excerpt:

Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.

Outposts on the Frontier

Outposts on the Frontier
Author: Jay Chladek
Publsiher: U of Nebraska Press
Total Pages: 528
Release: 2017-08
ISBN: 149620106X
Category: History
Language: EN, FR, DE, ES & NL

Outposts on the Frontier Book Excerpt:

The International Space Station (ISS) is the largest man-made structure to orbit Earth and has been conducting research for close to a decade and a half. Yet it is only the latest in a long line of space stations and laboratories that have flown in orbit since the early 1970s. The histories of these earlier programs have been all but forgotten as the public focused on other, higher-profile adventures such as the Apollo moon landings. A vast trove of stories filled with excitement, danger, humor, sadness, failure, and success, Outposts on the Frontier reveals how the Soviets and the Americans combined strengths to build space stations over the past fifty years. At the heart of these scientific advances are people of both greatness and modesty. Jay Chladek documents the historical tapestry of the people, the early attempts at space station programs, and how astronauts and engineers have contributed to and shaped the ISS in surprising ways. Outposts on the Frontier delves into the intriguing stories behind the USAF Manned Orbiting Laboratory, the Almaz and Salyut programs, Skylab, the Apollo-Soyuz Test Project, Spacelab, Mir station, Spacehab, and the ISS and gives past-due attention to Vladimir Chelomei, the Russian designer whose influence in space station development is as significant as Sergei Korolev's in rocketry. Outposts on the Frontier is an informative and dynamic history of humankind's first outposts on the frontier of space.

The Lab Book

The Lab Book
Author: Darren Wershler,Lori Emerson,Jussi Parikka
Publsiher: U of Minnesota Press
Total Pages: 328
Release: 2022-03-22
ISBN: 1452966397
Category: Social Science
Language: EN, FR, DE, ES & NL

The Lab Book Book Excerpt:

An important new approach to the study of laboratories, presenting a practical method for understanding labs in all walks of life From the “Big Science” of Bell Laboratories to the esoteric world of séance chambers to university media labs to neighborhood makerspaces, places we call “labs” are everywhere—but how exactly do we account for the wide variety of ways that they produce knowledge? More than imitations of science and engineering labs, many contemporary labs are hybrid forms that require a new methodological and theoretical toolkit to describe. The Lab Book investigates these vital, creative spaces, presenting readers with the concept of the “hybrid lab” and offering an extended—and rare—critical investigation of how labs have proliferated throughout culture. Organized by interpretive categories such as space, infrastructure, and imaginaries, The Lab Book uses both historical and contemporary examples to show how laboratories have become fundamentally connected to changes in the contemporary university. Its wide reach includes institutions like the MIT Media Lab, the Tuskegee Institute’s Jesup Wagon, ACTLab, and the Media Archaeological Fundus. The authors cover topics such as the evolution and delineation of lab-based communities, how labs’ tools and technologies contribute to defining their space, and a glossary of key hybrid lab techniques. Providing rich historical breadth and depth, The Lab Book brings into focus a critical, but often misunderstood, aspect of the contemporary arts and humanities.

Organizing Supply Chain Processes for Sustainable Innovation in the Agri Food Industry

Organizing Supply Chain Processes for Sustainable Innovation in the Agri Food Industry
Author: Anonim
Publsiher: Emerald Group Publishing
Total Pages: 352
Release: 2016-08-26
ISBN: 178635487X
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Organizing Supply Chain Processes for Sustainable Innovation in the Agri Food Industry Book Excerpt:

This book explores the challenges of sustainable agri-food supply chains. It presents and discusses nine cases of organizational innovation, covering different phases of food production and facing different challenges, by proposing alternative models to the traditional paradigm of scale and leverage to design supply chain in these industries.

Leading from the Emerging Future

Leading from the Emerging Future
Author: C. Otto Scharmer,Katrin Kaufer
Publsiher: Berrett-Koehler Publishers
Total Pages: 312
Release: 2013-07-08
ISBN: 1605099279
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Leading from the Emerging Future Book Excerpt:

Our Time Is Now We have entered an age of disruption. Financial collapse, climate change, resource depletion, and a growing gap between rich and poor are but a few of the signs. Otto Scharmer and Katrin Kaufer ask, why do we collectively create results nobody wants? Meeting the challenges of this century requires updating our economic logic and operating system from an obsolete “ego-system” focused entirely on the well-being of oneself to an eco-system awareness that emphasizes the well-being of the whole. Filled with real-world examples, this thought-provoking guide presents proven practices for building a new economy that is more resilient, intentional, inclusive, and aware. “A watershed! An inspiring, practical weaving of the inner and outer dimensions of the systemic changes so many around the world are now working toward.” —Peter Senge, Senior Lecturer, MIT Sloan School of Management; Founding Chair, Society for Organizational Learning; and author of The Fifth Discipline “Scharmer and Kaufer have succeeded in writing the book that has the potential to transform civilization from one based on a rapacious, ego-driven economics to a viable, ecological, awareness-based model. This is a must-read for anyone who cares. It may well be the single most important book you ever read.” —Arthur Zajonc, President, Mind and Life Institute, and author of Meditation as Contemplative Inquiry “Scharmer and Kaufer provide a creative and practical approach to shifting our economies. I see business as a movement, and this book shares that movement with the world, offering us inspiration to tap into the deeper levels of our humanity and urging us to transform the crises of our times.” —Eileen Fisher, founder, Eileen Fisher, Inc. “The shift to an eco-system economy is emerging everywhere around us. Otto’s and Katrin’s clarity in identifying that this shift requires change-makers to expand our thinking from the head to the heart has helped me to be more intentional in designing processes to awaken the hearts of entrepreneurs everywhere. This is a necessary condition for the emergence of the new economy.” —Michelle Long, Executive Director, Business Alliance for Local Living Economies “The purpose of business is to enhance the well-being of society. The 4.0 framework for transforming capitalism matters because it addresses a blind spot in our current discourse: how to create institutional innovations that could shift our economy from ego- to eco-system awareness at the scale of the whole.” —Guilherme Peirão Leal, founder and Cochairman, Natura Cosméticos

The Business of Social and Environmental Innovation

The Business of Social and Environmental Innovation
Author: Verena Bitzer,Ralph Hamann,Martin Hall,Eliada Wosu Griffin-EL
Publsiher: Springer
Total Pages: 235
Release: 2015-01-05
ISBN: 3319040510
Category: Business & Economics
Language: EN, FR, DE, ES & NL

The Business of Social and Environmental Innovation Book Excerpt:

In the face of limited progress toward meeting Millennium Development Goals or addressing climate change and resource degradation, increasing attention turns to harnessing the entrepreneurial, innovative, managerial and financial capacities of business for improved social and environmental outcomes. A more proactive role for business in sustainable development is especially pertinent in sub-Saharan Africa, which has been plagued by conflict and poverty but shows signs of a brighter future as the world’s second-fastest-growing region. The book considers how the socio-economic context influences the objectives of social innovation and even our definition of what we mean by social innovation. Secondly, the book aims to show how social innovation initiatives emerge and fare in context of the limited ability of many African countries to provide public goods and services.

Principles and Labs for Fitness and Wellness

Principles and Labs for Fitness and Wellness
Author: Wener W.K. Hoeger,Sharon A. Hoeger,Cherie I Hoeger,Andrew Meteer
Publsiher: Cengage Learning
Total Pages: 624
Release: 2022-05-03
ISBN: 0357727584
Category: Education
Language: EN, FR, DE, ES & NL

Principles and Labs for Fitness and Wellness Book Excerpt:

Accept the wellness challenge and drive toward your personal goals while being inspired to help others reach theirs with PRINCIPLES AND LABS FOR FITNESS AND WELLNESS, 16th Edition! Connecting the dots between fitness, health and happiness, this book makes living an active lifestyle a reality by offering behavior modification techniques, sensible approaches and practical ways to incorporate changes into everyday routines. Friendly language and high quality visuals support the wellness mindset, while empowering you to create a personal exercise program, make solid nutrition choices and lead an active lifestyle. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Chemical Quality Assurance of Milk and Milk Products

Chemical Quality Assurance of Milk and Milk Products
Author: Kamal Gandhi,Rajan Sharma,Priyae Brath Gautam,Bimlesh Mann
Publsiher: Springer Nature
Total Pages: 341
Release: 2020-06-29
ISBN: 9811541671
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Chemical Quality Assurance of Milk and Milk Products Book Excerpt:

This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect such adulteration. Further, the book examines food laws, guidelines and regulations laid down by FSSAI, CODEX, ISO, IDF and USFDA, and addresses the functioning of a number of international and national organizations, including the WTO, Codex Alimentarius Commission, and BIS. Familiarizing readers with the concepts of QC, TQM, PDCA cycle and related concepts of quality assurance, the book also provides information on other topics that indirectly contribute to the quality of milk and milk products, like the calibration of milk testing equipment, quality of water used in milk processing and the standardization of various chemicals used for testing. This book is a valuable resource for researchers and industry professionals dealing with dairy products.

Impact Networks

Impact Networks
Author: David Ehrlichman
Publsiher: Berrett-Koehler Publishers
Total Pages: 240
Release: 2021-10-12
ISBN: 1523091703
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Impact Networks Book Excerpt:

This practical guide shows how to facilitate collaboration among diverse individuals and organizations to navigate complexity and create change in our interconnected world. The social and environmental challenges we face today are not only complex, they are also systemic and structural and have no obvious solutions. They require diverse combinations of people, organizations, and sectors to coordinate actions and work together even when the way forward is unclear. Even so, collaborative efforts often fail because they attempt to navigate complexity with traditional strategic plans, created by hierarchies that ignore the way people naturally connect. By embracing a living-systems approach to organizing, impact networks bring people together to build relationships across boundaries; leverage the existing work, skills, and motivations of the group; and make progress amid unpredictable and ever-changing conditions. As a powerful and flexible organizing system that can span regions, organizations, and silos of all kinds, impact networks underlie some of the most impressive and large-scale efforts to create change across the globe. David Ehrlichman draws on his experience as a network builder; interviews with dozens of network leaders; and insights from the fields of network science, community building, and systems thinking to provide a clear process for creating and developing impact networks. Given the increasing complexity of our society and the issues we face, our ability to form, grow, and work through networks has never been more essential.

Food Biotechnology

Food Biotechnology
Author: Mason Sutton & Skylar Barr
Publsiher: Scientific e-Resources
Total Pages: 336
Release: 2018-11-02
ISBN: 1839472553
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Food Biotechnology Book Excerpt:

Biotechnology has a long history of use in food production and processing. For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. Selective breeding of animals such as horses and dogs has been going on for centuries. Selective breeding of essential foods such as rice, corn and wheat have created thousands of local varieties with improved yield compared to their wild ancestors. Wheat that is best for bread is different from wheat that is best for pasta. This was accomplished through conventional breeding over many years using traditional methods. However, such methods were often unpredictable and inefficient, resulting in undesirable traits passed along with desirable ones. Today, through newer biotechnology and genetic engineering, scientists use techniques such as recombinant DNA (rDNA). Scientists, by using rDNA, can move one gene, the inherited instruction for specific traits, from one organism to another and omit the undesirable traits. This enables food producers to obtain animal and crop improvements in a much more precise, controlled and predictable manner. The book presents a thorough and accessible account of modern food biotechnology and will make an ideal course book. It is useful not only to the undergraduate and postgraduate students but also to the researchers involved in the biological sciences, biotechnology, and food science and technology.

Source

Source
Author: Joseph Jaworski
Publsiher: Berrett-Koehler Publishers
Total Pages: 221
Release: 2012
ISBN: 1576759040
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Source Book Excerpt:

Picking up where he left off in his bestselling book Synchronicity (over 150,000 copies sold), Joseph Jaworski tells the story his and his colleagues' discovery of the ultimate Source of visionary leadership, transformation, and breakthrough innovation.

We Eat What A Cultural Encyclopedia of Unusual Foods in the United States

We Eat What  A Cultural Encyclopedia of Unusual Foods in the United States
Author: Jonathan Deutsch
Publsiher: ABC-CLIO
Total Pages: 339
Release: 2018-05-25
ISBN: 1440841128
Category: Cooking
Language: EN, FR, DE, ES & NL

We Eat What A Cultural Encyclopedia of Unusual Foods in the United States Book Excerpt:

This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. • Includes dozens of recipes that students and readers can test for themselves • Highlights and thus preserves the cultural integrity of endangered regional foods • Supports learning through engagingly written entries accessible to readers of all ages • Allows readers to think critically about foods and their origins • Highlights "fun facts" about the entries, including terminology and laws, in sidebars