Cookery, American–Midwestern style, Cookery–Middle West, Middle West–Social life and customs.

Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain….

This kitchen classic from James Beard-a name synonymous with culinary excellence-is back in print in a handsome edition featuring 100 of Beard's favorite international recipes and in-depth information on pasta's origins. An indispensable resource from the dean of American cooking.

"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume–offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."

This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats and minor constituents, which appear to affect the performance of a heated oil and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds which have an impact on the stability of oils at high temperatures.

The first single volume reference on the use of genetic engineering and molecular biology for plant food production, this book provides basic to in-depth approaches at the molecular level combining agricultural technology with food science and technology. It focuses on biotechnology 's role in the manipulation of cell and plant growth for enhanced productivities. Includes over 2100 key literature references.

This edition features expanded coverage on the taxonomy, physiology and genetic modification of lactic acid bacteria, emphasizing their practical roles as therapeutic agents, animal probiotics and biotechnological tools. It introduces findings in the field by Russian and Estonian researchers.

"A rich, positive and thoughtful description of the way some medieval women managed to control and develop their own subjectivities and social roles."–"Women's Review of Books

This book is an extensive, original and systematic treatment of many important philosophical and ethical aspects of food (consumption and production). May we eat just anything? Can we do everything with animals, even genetic modification? If not, how can we regulate those processes so that they lead to optimum …..

This is the most helpful, complete party book ever published. Whether you're throwing a "Teddy Bear Birthday Party", hosting a 50th anniversary gala, celebrating your daughter's Quinceanera or planning a light-hearted "Tacky Party," you'll find everything you need to make the party special, unique and "theme-appropriate" for the occasion. Although Diane covers the "mechanics" of planning over 175 types of parties, she, also, helps you develop a heart for your guests, making them - and especially the guest of honour - feel honoured and special. She covers the latest trends in party giving and in a section called "Party Planning 101," she summarises the general elements that should be considered for every party: etiquette, venues, invitations, ambience, entertainment and more. Also included are seven chapters of party recipes, as well as user-friendly, fill-in-the-blanks planning sheets, to help you stay organised and "on task."

MINNESOTA, being on the fringe area of the Corn Belt, was one of the last states to develop the soybean crop. Yet today it ranks sixth in total production in the United States.

Forty years after first chewing on sugar cane in New Guinea, the home of sugar, the author underwent some complex dental work as a direct result of his sweet tooth. This led him to explore sugar cane's journey from New Guinea to Shakespeare's England. In the days before dentistry, people paid dearly for this sweet new food from exotic places - Queen Elizabeth I became so partial to hippocras, sugared almonds and pastilles that her teeth turned completely black. Through the ages sugar has offered opportunities of tremendous riches to the unscrupulous few who grew and sold it. But in the days of manual processing, these fortunes were built on the backbreaking labour of slaves. This history explores the effects that sugar has had on the world - a foodstuff we take for granted and indulge in more than we should has caused wars and geopolitical balances that have shaped the modern world and the power balances we see in the 21st century.