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Food In The Ancient World From A To Z

RRP $381.99

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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.
In this informative and entertaining reference work, Andrew Dalby, explores an encyclopaedic range of foods (and drinks) known from the Greek and Roman worlds.
Entries range from a few lines to a couple of pages. They encompass individual foodstuffs such as catfish, gazelle, peaches and parsley, as well as utensils, ancient writers on food, and a vast array of other topics, drawn from classical literature, history and archaeology, along with examinations of modern scholarship.
Approachable, reliable and fun, this A-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading.
It will be an invaluable companion for students, academics and gastronomes alike.


Instrumental Assessment Of Food Sensory Quality

RRP $467.99

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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.

After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.

Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement.

  • reviews the range and use of instrumental methods for measuring sensory quality
  • explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity
  • reviews advances in methods for instrumental assessment of food sensory quality


Food And Drink In American History [3 Volumes]

RRP $723.99

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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.


The Selfish Meme

RRP $256.99

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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.


The Chemistry Of Food And Nutrition

RRP $16.99

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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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Aquarium Goldfish Aquarium Care Salt Aquarium
Home Aquarium Aquarium Fish Marine Aquarium Healthy Aquarium
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Aquatic Life Aquariums





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