- Filename: from-fork-to-fork.
- ISBN: 3512032060
- Release Date: 2000
- Number of pages: 224
- Author: Monty Don
- Publisher: Conran Octopus
This special reissue includes new introductory text and celebrates the vital link between growing, cooking and eating food all year round. For Monty and Sarah Don, a love of eating food must include an awareness of how that food is grown, and a love of growing your own food must include an active interest in how best to cook it. They demonstrate this philosophy in this seasonal month-by-month guide on how to cultivate and cook a range of vegetables, herbs and fruits which is accompanied by photographs that record a year in the kitchen garden at their home. Includes detailed instructions and gardening tips as well as more than 40 recipes to inspire food lovers to make the best use and appreciate the real flavours of home-grown food.
Food is grown and cooked in one continuous process with one common aim - enjoyment. This title contains instructions on how to cultivate and cook a range of vegetables, herbs and fruits.
In North America and elsewhere, there is a growing concern by many that they are no longer connected in any meaningful way with the production or processing of the food they consume. Furthermore, many sources portray a negative bias regarding the production, transport, processing, and marketing of today's food. In DEMYSTIFYING FOOD FROM FARM TO FORK, author Maurice J. Hladik examines a plethora of issues surrounding the agricultural industry. It answers the questions of what is food, what does farm to market really mean, and whether the food we eat is safe. It also discusses the controversies and socioeconomic concerns surrounding food and the food supply, such as the role of government; farming, environment, and biodiversity; genetically modi ed food; organic foods; the 100-mile diet; weather, climate, and food; and animal and poultry welfare. Hladik a descendant of European farmers who settled on farms in Nebraska, Iowa, and Minnesota as early as 1834 not only provides a lively discussion of food controversies, but also shares hundreds of little-known facts about food and farming.
Farm to Fork brings out the “green” in Emeril with recipes that will inspire cooks, new and old, to utilize fresh, organic, and locally-grown ingredients throughout the year. A must have for those interested in the Green and locavore movements, and the legions of Emeril’s own fans!
Threads are the key to faster, more efficient, and easier-to-maintain operating systems. Butenhof, a recognized authority on POSIX threads, tells how to use Pthreads in the real world, making efficient and portable applications. A unique feature of the book is the many examples which consist of simple instructive programs. The code is expansive and well-annotated. Key chapters are devoted to advanced threaded programming, real code (including read-write locks), and hints to avoid bad code and performance problems. Programming in POSIX Threads provides a solid general understanding of threaded programming models, concurrency, synchronization, and scheduling--need to know information for learning to think in terms of threaded concepts.
All the trails of the Big South Fork plus adjacent national forests and parks. Great for hikers, mountain bikers, and horseback riders.
The rural folk humor written by Arkansas writer C. F. M. Noland beginning in 1837 is brought together in a collection of semiautobiographical letters that tell tall tales in dialect, reflecting the peculiar characteristics of the people of a backwoods region. Original.
Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components. A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students. Includes a variety of analytical platforms, ranging from simple electrophoresis to more sophisticated mass spectrometry and bio-informatic platforms Presents analytical techniques for each food domain, including beverages, meats, dairy and eggs, fruit, fish/seafood, cereals, nuts, and grains that range from sample collection, proportion, and storage analysis Provides applications of proteomics in hot topics area of food safety, including food spoilage, pathogenic organisms, and allergens Covers major pathogens of concern e.g., Salmonella and applications to animal husbandry
To identify interventions which reduce health risks of consumers where highly polluted irrigation water is used to irrigate vegetables in West Africa, scientists worked over 5 years with farmers, market traders and street food vendors in Ghana. The most promising low-cost interventions with high adoption potential were analyzed for their ability to reduce common levels of pathogens (counts of fecal coliforms and helminth eggs). The analysis showed the combination potential of various interventions, especially on-farm and during vegetable washing in line with the World Health Organization (WHO) guidelines. The tested market-based interventions were important to prevent new or additional contamination.
Tapping into surging interest in the impacts of our food choices on ourselves and the wider world, Paul B. Thompson provides readers with a guided tour of the landscape of food ethics, applying more than thirty years of experience working with farmers, agricultural researchers, and food system activists. Thompson follows the ethics of diet and health from the ancient world to our current obesity crisis and goes on to examine diet and health issues, livestock welfare, world hunger, social injustice in food systems, environmental ethics, Green Revolution technology, and GMOs from a philosophical standpoint.
With the growth of the food industry come unique logistics challenges, new supply routes, demand dynamics and investment re-shaping the future of the food logistics industry. It is therefore important for the food industry to innovate both with regards to demand management and sustainability of food sources for a growing population. Food Supply Chain Management and Logistics is an exciting new text that provides an accessible and essential guide to food supply chain management, considering the food supply chain from 'farm' to 'fork'. Samir Dani shows the reader how to stay ahead of the game by keeping abreast of global best practice, harnessing the very latest technology and squeezing efficiency and profit from increasingly complex supply chains. This book covers essential topics in food supply chain management, including: food supply chain production and manufacturing; food logistics; food regulation, safety and quality; food sourcing; food retailing; risk management; food innovation; technology trends; food sector and economic regeneration; challenges in International food supply chains; triple bottom line trends in the food sector; food security and future challenges.