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Author :
Publisher :
ISBN 13 :
Total Pages : 796 pages
Book Rating : 4.:/5 (31 download)
Download or read book Confectioners Journal written by and published by . This book was released on 1926 with total page 796 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Publisher :
ISBN 13 :
Total Pages : 934 pages
Book Rating : 4.0/5 ( download)
Download or read book CI: Candy Industry and Confectioners Journal written by and published by . This book was released on 1968 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Samira Kawash
Publisher : Macmillan + ORM
ISBN 13 : 0374711100
Total Pages : 371 pages
Book Rating : 4.3/5 (747 download)
Download or read book Candy written by Samira Kawash and published by Macmillan + ORM. This book was released on 2013-10-15 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: For most Americans, candy is an uneasy pleasure, eaten with side helpings of guilt and worry. Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest about what it is—a processed food, eaten for pleasure, with no particular nutritional benefit. So why is candy considered especially harmful, when it's not so different from the other processed foods, from sports bars to fruit snacks, that line supermarket shelves? How did our definitions of food and candy come to be so muddled? And how did candy come to be the scapegoat for our fears about the dangers of food? In Candy: A Century of Panic and Pleasure, Samira Kawash tells the fascinating story of how candy evolved from a luxury good to a cheap, everyday snack. After candy making was revolutionized in the early decades of mass production, it was celebrated as a new kind of food for energy and enjoyment. Riding the rise in snacking and exploiting early nutritional science, candy was the first of the panoply of "junk foods" that would take over the American diet in the decades after the Second World War—convenient and pleasurable, for eating anytime or all the time. And yet, food reformers and moral crusaders have always attacked candy, blaming it for poisoning, alcoholism, sexual depravity and fatal disease. These charges have been disproven and forgotten, but the mistrust of candy they produced has never diminished. The anxiety and confusion that most Americans have about their diets today is a legacy of the tumultuous story of candy, the most loved and loathed of processed foods.Candy is an essential, addictive read for anyone who loves lively cultural history, who cares about food, and who wouldn't mind feeling a bit better about eating a few jelly beans.
Author : United States. Agricultural Research Service. Southern Utilization Research and Development Division
Publisher :
ISBN 13 :
Total Pages : 74 pages
Book Rating : 4.E/5 ( download)
Download or read book A Bibliography of Publications on the Chemistry and Technology of Sugarcane and Sugarcane Products written by United States. Agricultural Research Service. Southern Utilization Research and Development Division and published by . This book was released on 1963 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 604 pages
Book Rating : 4.:/5 (334 download)
Download or read book Confectioners' and Bakers' Gazette written by and published by . This book was released on 1899 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 1174 pages
Book Rating : 4.:/5 (334 download)
Download or read book Shears written by and published by . This book was released on 1921 with total page 1174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Richard W. Hartel
Publisher : Springer
ISBN 13 : 3319617427
Total Pages : 542 pages
Book Rating : 4.3/5 (196 download)
Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Author :
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ISBN 13 :
Total Pages : 1284 pages
Book Rating : 4.5/5 (75 download)
Download or read book Bakers' Helper; the Baking Industry Magazine written by and published by . This book was released on 1921 with total page 1284 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 1266 pages
Book Rating : 4.A/5 ( download)
Download or read book Frank Leslie's Illustrated Newspaper written by and published by . This book was released on 1906 with total page 1266 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 1006 pages
Book Rating : 4.3/5 (243 download)
Download or read book The Chemist and Druggist written by and published by . This book was released on 1909 with total page 1006 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.3/5 (91 download)
Download or read book Boston Journal of Chemistry and Pharmacy written by and published by . This book was released on 1868 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 470 pages
Book Rating : 4.:/5 (334 download)
Download or read book Candy and Ice Cream written by and published by . This book was released on 1915 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Department of Agriculture
Publisher :
ISBN 13 :
Total Pages : 900 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Official Record of the United States Department of Agriculture written by United States. Department of Agriculture and published by . This book was released on 1927 with total page 900 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 1146 pages
Book Rating : 4.U/5 (183 download)
Download or read book The Bulletin of Pharmacy written by and published by . This book was released on 1927 with total page 1146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 580 pages
Book Rating : 4.3/5 (91 download)
Download or read book Bulletin of Pharmacy written by and published by . This book was released on 1911 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Irina D. Mihalache
Publisher : Bloomsbury Publishing
ISBN 13 : 1350148318
Total Pages : 369 pages
Book Rating : 4.3/5 (51 download)
Download or read book The Bloomsbury Handbook of Food and Material Cultures written by Irina D. Mihalache and published by Bloomsbury Publishing. This book was released on 2023-02-23 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1928914861
Total Pages : 954 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Lecithin and Phospholipids (1850-2016) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2016-05-29 with total page 954 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books.
