Food and Wine
Ebook Organic Food: Buying More Safety or Just Peace of Mind? A Critical Review of the Literature
Submitted by antoq on Wed, 12/31/2008 - 08:01Nowadays, food safety is receiving more attention than ever before by governments and policy makers, health professionals, the food industry, the biomedical community, and last but not least, the public (Crutchfield and Roberts, 2000; Crutchfield and Weimer, 2000; Kaferstein and Abdussalam, 1999; Woteki et al., 2001). For most consumers in the UnitedStates (FoodMarketing Institute, 2000) and Europe (Food Marketing Institute, 1995), safety has become one of the most important attributes of food. Their concern over food quality has intensified in recent years, and prompted heated debate about the integrity and safety of the produce. Consumer concern, fuelled by several food scares, has influenced food purchasing patterns, as well as several aspects of the political arena, international trade, and the farming industry (Buzby, 2001).
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Ebook Ajourney to Four of Oregon’s Farmstead Creameries and Into The World of Artisan Cheese
Submitted by antoq on Wed, 12/31/2008 - 07:46My initial interest in Oregon’s cheeses was sparked by a popular food blog, which noted that Oregon’s Rogue Creamery was receiving national and international acclaim for its cheeses. The creamery’s Rogue River Blue was selected as Best Blue Cheese at the 2004 World Cheese Awards in London. Intrigued, I chose to investigate further into what other notable cheeses Oregon has to offer. It wasn’t until I began sampling the cheeses, though, that I decided to dedicate the next several months to exploring Oregon cheese. Tasting Ancient Heritage’s Valentine cheese and Pholia Farm’s Elk Mountain cheese was a revelation and I was hooked.
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Ebook The State of American Cuisine
Submitted by antoq on Wed, 12/31/2008 - 07:11The question of whether or not America can lay claim to a bona fide cuisine has been asked since the founding of our nation. Even though the first cookbook published on our shores after the American Revolution—American Cookery written by Amelia Simmons in 1796—is full of recipes that seem French or British, historians generally consider it a publisher’s attempt to use food as a means to fuse a national identity. Almost two centuries later, when James Beard wrote his own American Cookery in 1972, the jury was still out on whether American cookery equated to American cuisine. Today, food scholars, such as anthropologist Sidney Mintz and sociologist Priscilla Parkhurst Ferguson, continue to debate the question of whether America has a coherent national identity as it relates to food.
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Download Free Ebooks Application of Edible Coatings in Maintaining Crispness of Breaded Fried Foods
Submitted by sevy on Sat, 08/16/2008 - 09:29
Crispness is one of the most desirable textural characteristics of breaded fried foods. Consumers often judge the quality of breaded fried foods based on the perceived crispness of the product. Furthermore, today�s consumers are showing increasing concern over fat intake. As a result, there is great interest in being able to enhance the crispness and reduce the fat uptake in breaded fried foods without sacrificing other quality attributes. To achieve these goals, modifications to both frying equipment and product formulation have been explored in this study.
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Download Free Ebooks Cookbook Library Sampler Recipes
Submitted by sevy on Fri, 08/08/2008 - 00:01
This book may be shared and distributed freely at no charge, with active links maintained and content not to be altered in any way. This book may also be used as a bonus item in promotional packages for sale.
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Hydrocolloid recipe collection pdf ebook
Submitted by acrobat on Fri, 04/18/2008 - 10:16
A hydrocolloid can simply be defined as a substance that forms a gel in contact with water. Such substances include both polysaccharides and proteins which are capable of one or more of the following: thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions and preventing crystallization of saturated water or sugar solutions.
In the recent years there has been a tremendous interest in molecular gastronomy. Part of this interest has been directed towards the “new” hydrocolloids. The term “new” includes hydrocolloids such as xanthan which is a result of relatively recent research, but also hydrocolloids such as agar which has been unknown in western cooking, but used in Asia for decades. One fortunate consequence of the increased interest in molecular gastronomy and hydrocolloids is that hydrocolloids that were previously only available to the food industry have become available in small quantities at a reasonable price. A less fortunate consequence however is that many have come to regard molecular gastronomy as synonymous with the use of hydrocolloids to prepare foams and spheres. I should therefore emphasize that molecular gastronomy is not limited to the use of hydrocolloids and that it is not the intention of this collection of recipes to define molecular gastronomy.
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