The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Total Pages : 960
Release : 2015-09-21
ISBN 10 : 9780393249866
ISBN 13 : 0393249867
Language : EN, FR, DE, ES & NL

The Food Lab Better Home Cooking Through Science Book Description:

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
Publisher : Royal Society of Chemistry
Total Pages : 312
Release : 1998
ISBN 10 : 085404566X
ISBN 13 : 9780854045662
Language : EN, FR, DE, ES & NL

Quality in the Food Analysis Laboratory Book Description:

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.

Laboratory Methods in Food Microbiology

Laboratory Methods in Food Microbiology
Author : W. F. Harrigan
Publisher : Gulf Professional Publishing
Total Pages : 532
Release : 1998-10-12
ISBN 10 : 0123260434
ISBN 13 : 9780123260437
Language : EN, FR, DE, ES & NL

Laboratory Methods in Food Microbiology Book Description:

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

The Social Labs Revolution

The Social Labs Revolution
Author : Zaid Hassan
Publisher : Berrett-Koehler Publishers
Total Pages : 240
Release : 2014-02-03
ISBN 10 : 9781626560758
ISBN 13 : 1626560757
Language : EN, FR, DE, ES & NL

The Social Labs Revolution Book Description:

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
Publisher : Taylor & Francis
Total Pages : 218
Release : 2017-07-06
ISBN 10 : 9781317328346
ISBN 13 : 1317328345
Language : EN, FR, DE, ES & NL

Academic Practitioner Relationships Book Description:

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.

Lactic Acid in the Food Industry

Lactic Acid in the Food Industry
Author : Sara M. Ameen
Publisher : Springer
Total Pages : 44
Release : 2017-05-23
ISBN 10 : 9783319581460
ISBN 13 : 3319581465
Language : EN, FR, DE, ES & NL

Lactic Acid in the Food Industry Book Description:

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.

Transdisciplinary Case Studies on Design for Food and Sustainability

Transdisciplinary Case Studies on Design for Food and Sustainability
Author : Sonia Massari
Publisher : Woodhead Publishing
Total Pages : 372
Release : 2021-04-25
ISBN 10 : 9780128178225
ISBN 13 : 0128178221
Language : EN, FR, DE, ES & NL

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

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

Setting the table a story of food policy innovation

Setting the table     a story of food policy innovation
Author : Persson, Marie
Publisher : Nordic Council of Ministers
Total Pages : 83
Release : 2021-06-25
ISBN 10 : 9789289369213
ISBN 13 : 9289369213
Language : EN, FR, DE, ES & NL

Setting the table a story of food policy innovation Book Description:

Available online: Where are the bold policies to follow, support or even lead the transition to a healthier and more sustainable food system? This guide is the conclusion to a conversation started by the Nordic prime ministers with Nordic Solutions to Global Challenges in 2017. Since then, the flagship project, Nordic Food Policy Lab, has staged dialogues, set the table for new encounters, co-produced knowledge and insights, and advocated for the potential of innovative policy to change the world. Throughout the pages of this guide, you'll find a diverse array of 11 methods from around the world, for igniting dialogue, co-creating solutions or new directions and unravelling complex issues. The information within the pages of this guide is, therefore, meant to ensure that policymakers do not stand in a position where they see the daunting scale of the problem but feel unequipped to deal with it.

Innovations in the Food System

Innovations in the Food System
Author : National Academies of Sciences, Engineering, and Medicine
Publisher : National Academies Press
Total Pages : 134
Release : 2020-06-01
ISBN 10 : 9780309495578
ISBN 13 : 0309495571
Language : EN, FR, DE, ES & NL

Innovations in the Food System Book Description:

On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

Institutions as Conscious Food Consumers

Institutions as Conscious Food Consumers
Author : Sapna Elizabeth Thottathil
Publisher : Academic Press
Total Pages : 350
Release : 2018-08-28
ISBN 10 : 9780128136188
ISBN 13 : 0128136189
Language : EN, FR, DE, ES & NL

Institutions as Conscious Food Consumers Book Description:

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.