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Ultra-Processed People: Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
by Chris van TullekenNOW WITH TWO BONUS CHAPTERS INCLUDING AN FAQTHE NUMBER ONE SUNDAY TIMES BESTSELLERFORTNUM & MASON'S DEBUT FOOD BOOK OF THE YEAR 2024A TIMES AND SUNDAY TIMES SCIENCE BOOK OF THE YEAR 2023AN ECONOMIST, DAILY MAIL, GOOD HOUSEKEEPING and AMAZON BEST BOOK OF THE YEAR 2023SHORTLISTED FOR WATERSTONE'S BOOK OF THE YEAR 2023Chosen by the SUNDAY TIMES, GUARDIAN, FT and DAILY MAIL as one of their BEST SUMMER BOOKS OF 2023'If you only read one diet or nutrition book in your life, make it this one' Bee Wilson'A devastating, witty and scholarly destruction of the shit food we eat and why' Adam Rutherford---An eye-opening investigation into the science, economics, history and production of ultra-processed food.It's not you, it's the food.We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies?Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good).For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.Number 1 Sunday Times bestseller, August 2023
UltraLongevity: The Seven-Step Program for a Younger, Healthier You (Thorndike Health, Home And Learning Ser.)
by Mark LiponisMedical director of the world-famous Canyon Ranch Health Resorts, Dr. Mark Liponis presents his extraordinary new idea: that aging and aging-related diseases -- including heart disease, cancer, and diabetes -- are autoimmune problems, and that a well-managed immune system is the key to healthy aging. Cutting-edge research makes UltraLongevity the first and only book to explore aging within the context of the immune system, and it will change the way we look at health forever. Starting with a quiz -- "How Fast Are You Aging?" -- Liponis explains the new science, lays out an accessible and proven 7-step program with an 8-day meal plan, and motivates readers to put the program into practice so that they can keep their minds sharp, become more physically fit, be more resistant to infections and disease, and feel and stay younger than they ever imagined. Through the UltraLongevity program, Liponis promises more than a long life; he promises a long, healthy life. Praise for UltraLongevity: "What an awesome and practical anti-aging program! Dr. Liponis's approach to longevity is based on proven technological breakthroughs supported by hundreds of studies. This is the best original thinking I have seen in decades!" -- Stephen T. Sinatra, MD, FACC, CNS, coauthor of Reverse Heart Disease Now "UltraLongevity is a treasure -- it's loaded with exactly the kind of information everyone needs to live well and vibrantly-for as long as possible." -- Christiane Northrup, MD, author of Women's Bodies, Women's Wisdom ". . . an insightful, simplified, and integrated approach to achieving optimal health, wellness, and longevity." -- Richard Carmona, MD, MPH, FACS, 17th Surgeon General of the United States
Umami: Taste for Health (Food and Health)
by Ana San Gabriel Tia M. Rains Gary BeauchampThis Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored.Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating.Provides an overview of the relationship between umami and human health;Explores the potential of glutamate to lower salt intake, promote satiation and support healthier aging;Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating.
Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor
by Raquel PelzelBoom! Plant-based eating just got a hit of bold, savory flavor! Umami Bomb brings the deep flavor of umami (the "fifth taste," along with bitter, sour, sweet, and salty) to vegetarian dishes with cheeses, miso, mushrooms, soy, and more, in 75 creative recipes.
The Umbrian Thursday Night Supper Club
by Marlena De Blasi'If you loved Under the Tuscan Sun, you’ll love this' Red Magazine Every week on a Thursday evening, a group of four rural Italian women gather in an old stone house in the hills above Italy’s Orvieto. There – along with their friend, Marlena – they cook together, sit down to a beautiful supper, drink their beloved local wines, and talk. Surrounded by candle light, good food and friendship, the four women tell Marlena their evocative life stories, and of cherished ingredients and recipes whose secrets have been passed down through generations.
The Unbearable Lightness of Being a Prawn Cracker: A Selection of Real Meals (Penguin Specials)
by Will SelfThe Unbearable Lightness of Being a Prawn Cracker - hilarious restaurant reviews by Booker nominee Will Self'Most food writing and restaurant criticism is concerned with the ideal, with how by cooking this, or dining there, you can somehow ingurgitate a new - or at any rate improved - social, aesthetic and even spiritual persona. I aimed to turn this proposition on its head, and instead of commenting on where and what people would ideally like to eat I would consider where and what they actually did: the ready meals, buffet snacks and - most importantly - fast food that millions of Britons chomp upon in the go-round of their often hurried and dyspeptic lives.'In this selection from his wickedly funny New Statesman Real Meals column, Will Self reviews the chains where most of us go to eat (KFC, Greggs, Yo! Sushi, Pizza Express and their like), delves into the ubiquitous Thai meal and Chicken Tikka Masala, and experiences hotel breakfasts, frozen TV dinners and airline food on our behalf. These are restaurant reviews of the kind you've never read before.Will Self is the author of nine novels including Cock and Bull; My Idea of Fun; Great Apes; How the Dead Live; Dorian, an Imitation; The Book of Dave; The Butt; Walking to Hollywood and Umbrella, which was shortlisted for the Man Booker Prize. He has written five collections of shorter fiction and three novellas: The Quantity Theory of Insanity; Grey Area; License to Hug; The Sweet Smell of Psychosis; Design Faults in the Volvo 760 Turbo; Tough, Tough Toys for Tough, Tough Boys; Dr. Mukti and Other Tales of Woe and Liver: A Fictional Organ with a Surface Anatomy of Four Lobes. Self has also compiled a number of nonfiction works, including The Undivided Self: Selected Stories; Junk Mail; Perfidious Man; Sore Sites; Feeding Frenzy; Psychogeography; Psycho Too and The Unbearable Lightness of Being a Prawn Cracker.
Unbelievably Gluten-Free: 128 Delicious Recipes: Dinner Dishes You Never Thought You'd Be Able to Eat Again
by Anne ByrnAll of the comfort foods you crave made gluten-free for the whole family to enjoy together.Unbelievably great fried chicken, with a golden crispy coating. Unbelievably delicious pizza crust, two ways—classic chewy, or thin and crackerlike. Unbelievably real-deal gumbo, thickened with a sweet rice flour roux. Anne Byrn serves up these and other favorite dishes, and does it by replacing wheat, barley, and rye with gluten-free ingredients. She doctors gluten-free mixes for better taste and texture (use cider vinegar and cream cheese to create rich, flaky pie crust); she stocks the fridge and pantry with flavor-boosting staples like orange juice, buttermilk, and nuts of all kinds; and she shares simple techniques for their use. Now all the dishes you love are back on the dinner table, where the gluten is gone and won&’t be missed.
Unbrielievable: From Cheddar to Stilton, Over 60 Delectably Cheesy Recipes for Boards, Bakes, and More
by null Jassy DavisWe love cheese. It’s been on the menu for almost 10,000 years. And today, there are at least 2000 different types of cheese being eaten around the world. From simple cheese boards to decadent cheese blintzes, comforting cheesecakes to festive baked bries and fondues, the 60 recipes in Unbrielievable offer something for every cheese lover. There’s a cheese for every palate and occasion. From soft, fresh curds eaten on the day they’re made to mature cheeses ripened for months in underground caves and marbled with blue veins. Whether you like your cheese light and lemony, salty and tangy, or rich and stinky, there’s a cheese for you. And a cheese dish, too. Take your pick from these 60 versatile recipes that will help you make a meal out of cheese at breakfast, lunch, and dinner. Kickstart your cheese education with a run through of the main types of cheese – blue, hard, processed, semi-hard, semi-soft, soft and fresh, and soft-ripened – along with how to store them and serve them, if your favourite way to eat cheese is simply as it is.
Uncommon Grounds: The History of Coffee and How It Transformed Our World
by Mark PendergrastThe definitive history of the world's most popular drugUncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous "Coffee Crisis" that caused global prices to plummet to the rise of the Fair Trade movement and the "third-wave" of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world's favorite beverages.
Uncorked: The Science of Champagne
by Gérard Liger-Belair Hervé ThisUncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.
Uncorked: The Science of Champagne
by Gérard Liger-Belair Hervé ThisUncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.
Uncovering Food Poverty in Ireland: A Hidden Deprivation
by Michael DrewMichael Drew’s review of the causes and effects of food poverty in Ireland offers the first full-length study of this significant and protracted issue that has been exacerbated by COVID-19. The book brings together the complex picture emerging from interviews with users of food aid. Their pathways into and through food poverty are impacted by the policies and practices of government and employers with wide-ranging implications. The work explores the international landscape of food poverty and situates both experiences and responses in a comparative context. It considers how these results contribute to an understanding of the problem and what action should be taken.
Uncovering Food Poverty in Ireland: A Hidden Deprivation
by Michael DrewMichael Drew’s review of the causes and effects of food poverty in Ireland offers the first full-length study of this significant and protracted issue that has been exacerbated by COVID-19. The book brings together the complex picture emerging from interviews with users of food aid. Their pathways into and through food poverty are impacted by the policies and practices of government and employers with wide-ranging implications. The work explores the international landscape of food poverty and situates both experiences and responses in a comparative context. It considers how these results contribute to an understanding of the problem and what action should be taken.
Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living
by Andy BrennanToday, food is being reconsidered. It’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century’s greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we’ve somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today’s prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It’s not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature’s full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.
Under a Mackerel Sky
by Rick Stein‘All men should strive to learn before they die what they are running from, and to, and why’Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness.When Rick was 18 his father killed himself. Emotionally adrift, Rick left for Australia, carrying a suitcase stamped with his father's initials. Manual labour in the outback followed by adventures in America and Mexico toughened up the naive public schoolboy, but at heart he was still lost and unsure what to do with his life.Eventually, Cornwall called him home. From the entrepreneurial days of his mobile disco, the Purple Tiger, to his first, unlikely unlikely nightclub where much of the time was spent breaking up drink-fuelled fights, Rick charts his personal journey in a way that is both wry and perceptive; engaging and witty.Shortlisted for the Specsavers National Book Awards 2013
Under Pressure: Cooking Sous Vide (The Thomas Keller Library)
by Thomas KellerA revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
Under the Olive Tree: Recipes from my Greek Kitchen
by Irini Tzortzoglou'Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.' Victoria Hislop'A treasure trove of personal and factual information about the food of Greece and its islands.' Simon RoganUnder the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini's tips and tricks for when you have a little more time or want to impress your guests. Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full of sunshine, and on to feasting for Christmas, Easter and dinner parties, this cookbook is Irini's celebration of Greece. 'These recipes represent me as a cook and diner in that I like to experiment a little in putting flavours together, mixing classic combinations with my own touches.'Recipes include: * Chickpea and cumin fritters with a lemon and coriander yoghurt dip* Cured salmon with star anise, yoghurt and ouzo cream, cucumber and fennel salad* Aubergine topped with bulgur, sultanas, sundried tomatoes and pine nuts* Braised Octopus in Red Wine with Sweetcorn Puree and Pepper Salsa* Moussaka with beef, aubergine and red pepper sauce* Slow-roasted lamb with herbs, lemon, mustard and honey* Olive Oil, Almond and Candied Orange Baklava
Understanding Ageing for Nurses and Therapists (Perspectives in Nursing Management and Care for Older Adults)
by Wilfred McSherry Linda Rykkje Susan ThorntonThis volume is a practical resource for all those responsible for caring for older people across health and social care. It provides a comprehensive and holistic approach helping nurses, therapists and social care professionals to better understand the impact of ageing upon the person and wider society. A unique feature of this text is the focus upon positive ageing and the attempt to dispel and challenge some of the myths, prejudices and negative attitudes that still prevail towards ageing and older people. A key objective of the book is to introduce practitioners to some of the neglected or under-addressed aspects of ageing such as spirituality, sexuality, and LGBT.Chapters are written in an engaging and interactive style and where appropriate draw upon case studies and scenarios to maximize engagement developing competence, by informing knowledge, attitudes and skills. The text introduces the practitioner to key dimensions of what it is to be a person, physically, psychologically, socially and spiritually and how these contribute to the ageing process and can enhance the quality of life of older people.Irrespective of whether one cares for older people in an acute hospital setting or domiciliary, home care, this text will be of relevance. The material and content transcend health and social care boundaries, providing valuable, contemporary evidence that can inform and shape practice. Above all this text will encourage reflection, dialogue and engagement with some fundamental aspects of ageing, challenging, attitudes, values and behaviour so that a more positive and balanced insight towards ageing is fostered. This book will ensure that self-awareness and professional practice are enriched and informed and the practitioner has a holistic understanding of ageing that will enable them to care for older people with compassion, dignity and respect.
Understanding and Managing Emotional Eating: A Psychological Skills Workbook
by Denise RatcliffeThis highly accessible therapy workbook is designed to help individuals who are engaged in weight management and obesity treatments improve their relationship with food and manage their emotional eating.Emotional eating is a very common and distressing problem for many people who are trying to manage their weight. Emotional eating can contribute to weight gain and/or difficulties losing weight. It can also have a psychological impact, as people often feel very ashamed, frustrated and self-critical about their difficulties in stopping this behaviour. Instead of trying to address these emotional eating patterns through dieting or focusing on food, the approach presented in this workbook focuses on understanding the psychological and emotional drivers for the behaviour. Drawing on ideas from Cognitive-Behavioural Therapy, Compassion-focused Therapy and Acceptance and Commitment Therapy, the book is a step-by-step programme to help you develop a detailed understanding of the psychological drivers for your emotional eating behaviour and will help you develop a range of psychological strategies to manage your emotions and thoughts about food. The workbook contains practical resources and exercises, and by the end of the programme, you will have developed your own Emotional Eating Manual.This therapy workbook is for people who are unhappy with their emotional eating habits and the impact these have on their emotional health. It is also a valuable resource for therapists, dietitians and other allied professionals who work with this population.
Understanding and Managing Emotional Eating: A Psychological Skills Workbook
by Denise RatcliffeThis highly accessible therapy workbook is designed to help individuals who are engaged in weight management and obesity treatments improve their relationship with food and manage their emotional eating.Emotional eating is a very common and distressing problem for many people who are trying to manage their weight. Emotional eating can contribute to weight gain and/or difficulties losing weight. It can also have a psychological impact, as people often feel very ashamed, frustrated and self-critical about their difficulties in stopping this behaviour. Instead of trying to address these emotional eating patterns through dieting or focusing on food, the approach presented in this workbook focuses on understanding the psychological and emotional drivers for the behaviour. Drawing on ideas from Cognitive-Behavioural Therapy, Compassion-focused Therapy and Acceptance and Commitment Therapy, the book is a step-by-step programme to help you develop a detailed understanding of the psychological drivers for your emotional eating behaviour and will help you develop a range of psychological strategies to manage your emotions and thoughts about food. The workbook contains practical resources and exercises, and by the end of the programme, you will have developed your own Emotional Eating Manual.This therapy workbook is for people who are unhappy with their emotional eating habits and the impact these have on their emotional health. It is also a valuable resource for therapists, dietitians and other allied professionals who work with this population.
Understanding Baking: The Art and Science of Baking
by Joseph Amendola Nicole ReesThe essential-and accessible-guide to the science of baking Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.
Understanding the Australian Health Care System
by Eileen Willis Louise Reynolds Helen KeleherIn this third edition of Understanding the Australian Health Care System, authors Eileen Willis, Louise Reynolds and Helen Keleher introduce the reader to the key issues and theoretical concepts that provide insight into the way the Australian health care system is organised and how policy change impacts the health care profession. The third edition has been comprehensively revised, but continues to focus on the role and function of the health professional working within the Australian health care system. Fifteen health disciplines are considered in this new edition, with an emphasis on interprofessional practice and the social determinants of health.New chapters on workers’ compensation systems, oral health and dental services, clinical exercise physiology and pharmacySignificantly expanded glossaryUp-to-date information on the most recent Australian health reformsCase studies on all of the major health care professions in Australia, including nurses, midwives, speech pathologists, audiologists, health managers, paramedics, social workers, dietitians, doctors (GPs), occupational therapists, physiotherapists, dentists and oral therapists, exercise physiologists, pharmacists and homeopathsA suite of video interviews with multidiscipline practitioners and thought leaders exploring aspects of Australian health care, theories and challenges now and for the future.
Understanding the Science of Food: From molecules to mouthfeel
by Sharon Croxford Emma StirlingBeing able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields.The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals.'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology.'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science
Understanding the Science of Food: From molecules to mouthfeel
by Sharon Croxford Emma StirlingBeing able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields.The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals.'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology.'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science
Understanding Weight Control: Mind and Body Strategies for Lifelong Success
by Deborah C. PH.DThis guide explains why we gain weight and what we can do to lose it. Without advocating any particular diet, it details a mind-body strategy for realistic lifetime weight management.Aiming to instill healthy perspectives for lifelong weight control, this book focuses on strategies that are designed to be modified and rotated throughout life to promote motivation, liveliness, and curiosity—key elements of not only losing weight but maintaining a healthy one. Each chapter is backed by the latest scientific evidence, presented in a way that is clear and understandable to readers. Emerging successful strategies are highlighted, and myths such as those developed by product and diet advertising campaigns are debunked. Understanding Weight Control: Mind and Body Strategies for Lifelong Success presents a general, science-backed plan for long-term weight management. The author explains the physical and psychological factors of weight control—why our fat cells sometimes go rogue and what habits and other factors we can control to change that. She addresses coping with the mental challenges that accompany weight loss and control and additionally shares illustrative stories from her weight loss patients as well as from her own experience.