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Internet of Things in the Food Industry: Challenges and Opportunities for the Internet of Food Things (Routledge Studies in Innovation, Organizations and Technology)
by Anna RogalaThe food industry is experiencing a digital transformation across the entire supply chain, from farm to fork. This book offers comprehensive insights into the challenges and opportunities faced, specifically examining the application of the Internet of Things. The authors analyse the benefits and the related threats from the perspective of the participants of the entire supply chain, including consumers. Taking the reader on a journey, this book begins with an analysis of technology use in farming, production, logistics and retailing before delving into the use of digitalization in educating consumers on sustainable consumption practices. The multifaceted analysis of the Internet of Food potential combines science and practice, enriching theoretical analysis with case studies. This book will be of interest to those researching and studying supply chain management, logistics, innovation and technology management and consumption, with a particular interest in the food industry.
Introduction to Food Chemistry
by Vassilis KontogiorgosThe complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry, 2nd Edition bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies. To support learning, the book has:Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptionsBuilt-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives.Keywords and concepts for online search to instigate curiosity for further studies.Conversational writing style without losing academic rigorTo support lecturers, the book has:Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research.Aids the preparation of exams, assignments and other types of assessment or learning activities.For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of Introduction to Food Chemistry.
It Starts with Veg: 100 Seasonal Suppers and Sides
by null Ceri JonesWhen life gives you lemons you make lemonade. But, what happens when life gives you a stick of rhubarb, a kohlrabi or a cabbage? What do you make then? This book is here to help. Chef and food educator Ceri Jones gives you 100 easy and delicious seasonal recipes for all occasions. Taking 40 vegetables, from the humble potato to celeriac, Ceri shows you the best ways to prepare them, the tastiest flavour pairings and two or three recipes for a simple supper or side dish for each. The book is divided into vegetable families, such as brassicas, fungi, pods and leaves, and with each recipe, Ceri provides options for vegetables that can be swapped out with another one in its family – allowing variety and reducing the need to shop for more ingredients so that you can make use of what you already have in the cupboard. The recipes are all written to serve two people and are easy to scale up if you want to cook for more – they are designed to get on the table with minimal fuss. While vegetables are the stars of the show, the recipes also include seasonal fruits, plenty of fresh herbs, whole grains, legumes, a little meat, fish and seafood, dairy and spices. This is a book that celebrates seasonality, produce, sustainability and, of course, eating more veg. Quite simply, your way of cooking veg and your recipe repertoire will be transformed. Among the mouth-watering recipes in the book are: Kale and Walnut Pesto Green Lasagne; Kohlrabi Carpaccio with Avocado, Blood Orange and Chilli; Leek, Roasted Pepper and Cheese Toasties; and a Leftover Roasties, Herb and Gruyère Frittata.
Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)
by Mingoo KangIn the first book on the subject in English, South Korea&’s best chef shows readers how to cook with jangs—the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs&’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces&’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world&’s best-hidden secrets.
The Japanese Restaurant: Tasting the New Exotic in Australia (Routledge Contemporary Japan Series)
by Iori HamadaThis book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japanese-ness’ as the ‘inferior Other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
The Japanese Restaurant: Tasting the New Exotic in Australia (Routledge Contemporary Japan Series)
by Iori HamadaThis book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japanese-ness’ as the ‘inferior Other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long
by Naama Shefi Devra FerstFor many Jews, the meal is the holiday Collected by the Jewish Food Society, an organization dedicated to preserving Jewish cuisine around the world, the 135 recipes and accompanying stories in The Jewish Holiday Table are a dazzling expression of all the ways we celebrate through what we bring to the table. Discover menus for a Persian Rosh Hashanah feast, a Ukrainian-Mexican Seder, an Iraqi spread for Purim. And a memorable Hanukkah tale of grandmothers competing in a doughnut duel, with one&’s Moroccan sfenj recipe challenging the other&’s Egyptian zalabia. Reflecting three thousand years of love and loss, culture and change, each dish captures the soul of what&’s served in a Jewish home on a Jewish holiday.
JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly
by Radhi Devlukia-ShettyThe much awaited debut cookery book from Radhi Devlukia-Shetty. “What you eat—along with your daily habits and the thoughts you think—has the ability to completely transform every aspect of your health.” – Radhi Shetty
Kaffee für Dummies (Für Dummies)
by Michael HallerGetränk, Ritual, Genuss und Wachmacher Kaffee wirkt belebend und schmeckt einfach wunderbar. Deshalb beginnt für viele der Tag nicht mit dem Aufstehen, sondern mit dem ersten Kaffee. Tauchen Sie mit Michael Haller in die Welt des Kaffees ein! Er erklärt Ihnen, was einen guten Kaffee ausmacht, was Sie über Herkunft, Verarbeitung und Röstung der Bohnen wissen sollten und welche Kaffeemaschinen und anderen Zubereitungsarten wie AeroPress und V60 es gibt. Lernen Sie, wie Sie Ihren Gästen perfekten Espresso oder Cappuccino mit super cremigem Milchschaum servieren und was es darüber hinaus für besondere Kaffeespezialitäten gibt. Sie erfahren Wie Sie mit der richtigen Brühmethode an das Beste aus der Bohne kommen Was Sie für einen guten Kaffee brauchen Was es zu Espressomaschinen, Mühlen und weiterem Equipment zu wissen gibt Wie Sie mit Kaffee Ihre Speisen verfeinern
Käse für Dummies (Für Dummies)
by Markus BornholdtEgal, ob Sie lieber Weich- oder Hartkäse, Schweizer oder Französischen Käse genießen - in diesem Buch lernen Sie jede Menge neue Käsesorten aus aller Herren Länder kennen. Käsesommelier Markus Bornholdt plaudert aus dem Nähkästchen und würzt jede Käsesorte mit Anekdoten, geschichtlichen Hintergründen und Tipps, wie Sie diesen Käse am besten genießen. Außerdem erfahren Sie, wie Käse hergestellt wird, wie Sie selbst käsen und welche Lieblingsrezepte Ihnen der Autor ans Herz legt.
Kin: Caribbean Recipes for the Modern Kitchen
by Marie Mitchell‘A beautiful, familiar and comforting cookbook … I can’t wait to buy it for everyone I know’ Candice Carty-Williams‘An outstanding gem of a book – vibrant, exciting and full of modern twists’ Ixta BelfrageAs the daughter of Jamaican immigrants, Marie Mitchell's cooking is motivated by a powerful desire to understand and celebrate those recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora, exploring the connection food can foster between different times and different places, and between friends, families and strangers.Accompanied by gorgeous photographs, many of them shot on location in the Caribbean, the book's eighty recipes - which include crispy saltfish fritters, rich and tempting aubergine curry, slow cooked jerk pork, zingy lime and ginger cheesecake and sweet Guinness punch - confound the widespread misconceptions about Caribbean food that abound in the West, which draw on stereotypes of intense heat, pungent smoke and a handful of familiar dishes. But while chilli is certainly a key ingredient and cooking over fire has a long and storied history, Caribbean cookery is also subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavours.Crackling with energy and heart, Kin is a love letter to Marie's Caribbean identity, a journey through the region's myriad food cultures and a tribute to this most resourceful, resilient and joyous of cuisines. Here, Caribbean food emerges as one of the first truly global cuisines, borne out of the violent convergence of African, American, European and South Asian cultures in the long, troubling history of empire and emancipation, its legacy preserved - and, ultimately, transformed - by the kinship of those who share food.
Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners (Kitchen Sanctuary Series)
by Nicky CorbishleyMaking dinner from scratch can feel like a chore - often half the battle is trying to find something that's quick, nutritious and, most importantly, delicious. But delicious doesn't have to mean demanding.After their debut book, the bestseller It's All About Dinner, Kitchen Sanctuary is back - this time focusing on quick and easy meals, all made in 30 minutes or less!With chapters such as Champion Chicken; Moreish Meat; Fantastic Fish; Vitally Veggie; Perfect Pasta; Rice, Noodles, Grains and Bread; Snack Suppers; Super Sauces - as well as a section dedicated to Smart Shortcuts containing Nicky's top tips for speeding up dinner - you'll be able to whip up a range of fabulous meals for the whole family, every day of the week, no matter how little time you have.
Knife Skills for Beginners: A gripping, irresistible murder mystery from a Masterchef semi-finalist. In this cookery school, murder is on the menu
by Orlando MurrinRichard Osman meets MasterChef. In this cookery school, murder is on the menu...'Delicious fun!' Tess Gerritsen'Knife Skills for Beginners is a joy.' S. J. Bennett‘A deliciously dark slice of murder and mystery.’ Chris Whitaker'If Ruth Rendell had teamed up with Delia Smith they’d have produced something like this.’ J. M. Hall‘Dazzlingly sharp with a wit that sparkles off the page.' Jane CorryA recipe for disaster.When chef Paul Delamare takes a job teaching at an exclusive residential cookery school in Belgravia, the only thing he expects his students to murder is his taste buds. But on the first night, the unthinkable happens: someone turns up dead...The school rests on a knife-edge.The police are convinced Paul is the culprit. After all, he’s good with a blade, was first on the scene – and everyone knows it doesn’t take much to push a chef over the edge. To prove his innocence, he must find the killer. Could it be one of his students? Or the owner of the school – a woman with secrets and a murky past?It all boils down to murder.If Paul can’t solve the mystery fast – as well as teach his students how to make a perfect hollandaise sauce – he’ll be next to get the chop.
Korean Made Easy: Simple recipes to make from morning to midnight
by Seji HongBibimbap. Korean Fried Chicken. Kimchi. There's no doubt Korean food is delicious - made up of bold flavours and comforting dishes - but many people unfairly assume it's too difficult to cook at home.In Korean Made Easy, Seji Hong demonstrates the simplicity of the country's cuisine and reveals how to create some of its best-loved dishes by mix and matching just seven store cupboard ingredients: Gochujang, Doenjang, Ganjang (Soy sauce), Rice, Sesame oil, Fish sauce and Gochugaru, along with a few extras that can easily be found in supermarkets.All the recipes in this book are simple enough for kitchen novices but are also sure to excite more seasoned cooks, with classics including Beef Bulgolgi and Cold Spicy Noodles, as well as street-food favourites such as Tteokbokki, Gochujang Chicken Skewers and Korean Corn Dogs.
Let’s Cook: Fun and easy recipes for kids from the CBBC show Cooking Buddies
by Buddy OliverAVAILABLE FOR PRE-ORDER NOW: BUDDY OLIVER’S KID-FRIENDLY COOKBOOKInspired by life in a food-loving family, Buddy Oliver’s first cookbook is a user-friendly resource for parents to enjoy with their children.Featuring 60+ exciting recipes that are fun to make, delicious to tuck into and written with beginners in mind, Let’s Cook is a fantastic tool for building kitchen confidence through flavour-packed food that the whole family can enjoy.Buddy’s cookbook takes children (and parents!) on a real adventure through a whole rainbow of tasty dishes, and builds on their cooking skills, supported by simple recipe methods and enticing food photography.Chapters include breakfast and brunch, family favourites and skills for life, as well as a dedicated pasta chapter, a collection of seasonal favourites, speedy after-school snacks and some much-loved puds and party treats. Made with accessible ingredients, and peppered with helpful hints and tips from Buddy throughout, these recipes make real, everyday food super-achievable.Recipes include:Quick & easy pizzasFish finger sarniesBarbecued chicken lollipopsEasy meatballs with spaghettiThe ultimate burgerChoccy microwave mug cakeLet’s Cook is all about fun, nutritious, trusted recipes that will set your kids up with those all-important everyday kitchen skills!
Let's get dipping: 50 easy & delicious recipes to whip up at home
by Ryland Peters SmallDive into this deliciously tempting collection of tantalizing dips from familiar classics to new and enticing creations. With such a variety of dips now available to buy, it's no wonder that the 'chip and dip' is the go-to snack for any occasion. Whether you're spreading them on bread or crackers, dunking in vegetable crudités, breadsticks or hot chips, the vast array of choice in the world of dips is truly outstanding. Featuring more than 50 recipes for easy homemade dips these recipes are designed to cater for all tastes. Choose from cream cheese and mayo-based varieties, fresh and zingy salsas or fiery sriracha and sweet chilli options. Whether you want sociable and relaxed party food for sharing, crave indulgent and comforting TV night grazing snacks, or simply prefer a healthy alternative to high-fat salty snacks, check out this enticing collection and you'll find it here.
The Little Book of Cocktails: Shaken to Perfection (The\little Book Of... Ser.)
by Orange Hippo!"Why limit happy to an hour?"It's cocktail o'clock!Cocktails are more popular now than ever before in the history of drinking. It's boom time for cocktails, whether it's a wild night in with friends or charming a bartender with witty cocktail jokes. From Aperol Spritz to Zombie Punch and everything in-between, this drinking companion will never judge your cocktail order and is filled to the rim with enough cool trivia to make even your Martini shake in excitement. Intoxicated with loud-out-loud quips, classic recipes and delightful wit, The Little Book of Cocktails is a cosy compendium to up your cocktailing game and shake like a mixologist - behind the bar or on the dancefloor - and a perfect little pick-me-up for your evening unwinding. Just like a cocktail. Please read responsibly.'Hear no evil, speak no evil, and you won't be invited to cocktail parties.' Oscar Wilde'One martini is alright, two is too many, three is not enough.' James Thurber'It's 4:58 on Friday afternoon. Do you know where your margarita is?' Amy Neftzger
The Little Book of Pink Cocktails: 50 pink cocktails, spritzes and punches
by AnonymousCocktails! Drink them, mix them, and enjoy them. Cheers hun!Whether you love a glass of Prosecco or prefer a classic Punch, The Little Book of Pink Cocktails can help you transform your favourite cocktail into something even more fabulous.From the classy blush of the Pink Lady to the sassy flush of the Cosmopolitan, the peach-pink perfection of the Bellini to the flashy-trashy confection of the Valentine Martini, this wonderfully pink book is the perfect guide to cocktails for every occasion.Contents include:⁃ Fizzes, Highballs & Collinses⁃ Spirit Forwards⁃ Sours⁃ Sharers & Punches⁃ Champagne & Prosecco
The Little Book of Tapas: A Pocket Guide to the Wonderful World of Tapas, Featuring Recipes, Trivia and More
by Rufus CavendishDive into this celebration of one of the world's most sophisticated snack-sized dishes: tapas. Spanish cuisine combines colour, culture and company, with tapas bars across the globe a go-to for flavour and social snacking. Filled with trivia, tips and recipes, this little book is the perfect gift for curious foodies and seasoned connoisseurs alike.
The Little Book of Vegan Student Food: Easy Vegan Recipes for Tasty, Healthy Eating on a Budget
by Alexa KayeA pocket-sized guide to all things vegan grub, this little book is the perfect gift for students. From tofu chilli to veggie curry, plant-based burgers to Quorn burritos, dairy-free pizza to all the pasta bakes (and vegan starters, sides and desserts, too), the recipes, tips and trivia inside this book will put the variety in your vegan diet.
Living Vegan For Dummies
by Cadry NelsonVegan diet, nutrition, and lifestyle, demystified Living Vegan For Dummies provides a practical look at veganism for those who have already embraced the lifestyle, for anyone who is on the fence about trying it, or for those who want to understand the choices of the vegans in their midst. You’ll learn what it means to be vegan and why this animal-friendly diet is on the rise. Discover tasty vegan ingredients and easy recipes, money-saving tips, advice for talking to people about veganism, and ideas for dealing with the skeptics. If you’re ready to start transitioning to a vegan way of life, you’ll love this book’s simple action plans for making the switch—and making it stick. With this friendly Dummies guide, you’ve got answers to all your questions. Learn what veganism is, how it’s different from vegetarianism, and why people choose to “go vegan” Decide whether veganism is for you and get pointers on cutting out animal products Help friends and loved ones understand your dietary and lifestyle choices Get ideas for vegan cooking, eating out, and being vegan on a budgetLiving Vegan For Dummies is a valuable resource for anyone who practices or is considering veganism, as well as their friends and family who want to know more about the lifestyle.
Living Vegan For Dummies
by Cadry NelsonVegan diet, nutrition, and lifestyle, demystified Living Vegan For Dummies provides a practical look at veganism for those who have already embraced the lifestyle, for anyone who is on the fence about trying it, or for those who want to understand the choices of the vegans in their midst. You’ll learn what it means to be vegan and why this animal-friendly diet is on the rise. Discover tasty vegan ingredients and easy recipes, money-saving tips, advice for talking to people about veganism, and ideas for dealing with the skeptics. If you’re ready to start transitioning to a vegan way of life, you’ll love this book’s simple action plans for making the switch—and making it stick. With this friendly Dummies guide, you’ve got answers to all your questions. Learn what veganism is, how it’s different from vegetarianism, and why people choose to “go vegan” Decide whether veganism is for you and get pointers on cutting out animal products Help friends and loved ones understand your dietary and lifestyle choices Get ideas for vegan cooking, eating out, and being vegan on a budgetLiving Vegan For Dummies is a valuable resource for anyone who practices or is considering veganism, as well as their friends and family who want to know more about the lifestyle.
Living Well with Type 2 Diabetes: A Whole Person Understanding and Approach (Living Well)
by Dr John Gedney Pamela Myles-HootonA practical, self-help guide for living well with Type 2 Diabetes (T2D) In the last forty years, we have seen an astounding rise in the prevalence of T2D in most countries. There are thought to be close to half a billion people affected worldwide. Traditionally thought of as a disease of mid-life and old age, both T2D and the metabolic markers of future disease are now increasingly being seen in young people, children and even infants. The burden of this disease is huge at all levels − for healthcare spend and for added risk of other medical problems. Other than its physical impacts, more than a third of people with T2D are said to experience psychological problems related specifically to the condition. We are now at a crossroads in understanding the science behind T2D with a more focused approach emerging. Research and practice are challenging the traditional way in which we approach and manage T2D − as well as better understanding how to prevent it altogether. By following the advice in this book, you will: · Better understand and be empowered to control your metabolic health · Learn how to prevent, reverse, or improve, and better manage your T2D Living Well self-help guides use clinically proven techniques to treat long-standing and disabling conditions, both psychological and physical.
Love Language of the South: A Celebration of the Food, the Hospitality, and the Stories of My Southern Home
by Stacy Lyn HarrisExperience love the southern way with television host, blogger, and cookbook veteran Stacy Lyn Harris as she shares her family's most treasured memories and recipes. Stacy grew up watching her grandmother cook the same way other kids watched cartoons. The Love Language of the South is a memoir of southern culinary culture, regional traditions, and easy-to-follow recipes. More than eighty recipes and dozens of hospitality tips give entertaining tools for novice and experienced hosts alike. Featuring an index designed to help cooks with meal planning, and find content by course, this cookbook will make cooking fun and productive. Or you might go straight for the southern classics, like Hoppin John, Bacon Cheddar Biscuits, Pimiento Cheese, and Cornmeal Fried Okra. With southern food, it's much more than keeping hunger pangs at bay. Learn the importance of gathering around the table to share food and bring comfort to those you love with The Love Language of the South!
Macro Diet For Dummies
by Malia FreyLose weight, build lean muscle, and boost daily energy levels without giving up your favorite foods. Macro Diet For Dummies teaches you everything you need to know to master the popular meal plan that has helped athletes, celebrities, and people just like you build lean muscle and lose fat for good. On the macro diet, you track macronutrients instead of calories, so you know you’re giving your body the correct balance of daily nutrients to feel energized, strong, and healthy. And the great thing is that, as long as you balance your macros and meet your daily goals, you can eat whatever you want. You'll reach your weight and health goals without feeling deprived of your favorite foods. Macro Diet For Dummies is a jargon-free guide that provides all the tips and tools you need to develop your own macro-based dietary plan and maintain it for life. Learn to find the best macro balance for you and prep delicious and satisfying meals that will help you get where you want to be. Read about macronutrients and why they’re so important for weight loss, better body composition, and optimal health Learn how to determine the macro balance that works best for your body and how to calculate the precise amount of carbs, protein, and fat that you need each day Use free tracking tools to monitor your daily intake and keep your program going strong Get 30+ delicious recipes that will put you on the path to macro success Thanks to this easy-to-follow Dummies guide, you can lose weight, make your fitness goals easier to reach, and lead a healthier life.