Aquatic Life Aquariums
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. It was a necessity and pleasure in ancient times as well, although the ingredients used often varied from what would appeal to modern tastes.
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.
The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Culture is a unique and fascinating aspect of the human species. How did it emerge and how does it develop? Richard Dawkins suggested culture evolves and that memes are cultural replicators, subject to variation and selection in the same way as genes are in the biological world. Thus human culture is the product of a mindless evolutionary algorithm. Does this imply, as some have argued, that we are mere meme machines and that the conscious self is an illusion? This highly readable and accessible book extends Dawkins's theory, presenting for the first time a fully developed concept of cultural DNA. Distin argues that culture's development can be seen as the result of memetic evolution and as the product of human creativity. Memetic evolution is perfectly compatible with the view of humans as conscious and intelligent. This book should find a wide readership amongst philosophers, psychologists, sociologists and non-academic readers.
Published by the Vegetarian Society of Manchester. Show Excerpt oils deserve mention. The "cold-drawn" Arachis oil (pea-nut or earth-nut oil) has a pleasant flavour, resembling that of kidney beans. The "cold-drawn" Sesame oil has an agreeable taste, and is considered equal to Olive oil for edible purposes. The best qualities are rather difficult to obtain; those usually sold being much inferior to Peach-kernel and Olive oils. Cotton-seed oil is the cheapest of the edible ones. Salad oil, not sold under any descriptive name, is usually refined Cotton-seed oil, with perhaps a little Olive oil to impart a richer flavour. The solid fats sold as butter and lard substitutes, consist of deodorised cocoanut oil, and they are excellent for cooking purposes. It is claimed that biscuits, &c., made from them may be kept for a much longer period, without showing any trace of rancidity, than if butter or lard had been used. They are also to be had agreeably flavoured by admixture with almond, walnut, &c., "cream." The better quality oils are quite as wholesome as the bes"
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