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Food
  • Language: en
  • Pages: 400

Food

#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guid...

Food
  • Language: en
  • Pages: 368

Food

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

Food
  • Language: en
  • Pages: 461

Food

A referenced dictionary of the literal and nonliteral language of cooking and eating. The dictionary is "referenced" in the sense that it is based on a survey of over thirty books, most of them dictionaries, that record selected literal terms and selected nonliteral terms and expressions in the field of food.

Food
  • Language: en
  • Pages: 624

Food

Food and drink.

Competitiveness Food Industry
  • Language: en
  • Pages: 301

Competitiveness Food Industry

International competitiveness is a prime concern of food industries and governments around the world as they have come to recognize that freer markets pose new threats and offer new opportunities.

On Food and Cooking
  • Language: en
  • Pages: 896

On Food and Cooking

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking...

Food and Love
  • Language: en
  • Pages: 305

Food and Love

  • Type: Book
  • -
  • Published: 1998
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  • Publisher: Verso

Describes the evolution of cuisines from both the East and West, their influence on the rest of the world, and taboos associated with certain foods and drinks.

Fruits and Farinacea; the Proper Food of Man
  • Language: en

Fruits and Farinacea; the Proper Food of Man

  • Type: Book
  • -
  • Published: 1845
  • -
  • Publisher: Unknown

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Food
  • Language: en
  • Pages: 95

Food

Discusses the social, political, economic, and gastronomic aspects of food in its many forms.

Food
  • Language: en
  • Pages: 256

Food

We all need food to survive, and forty percent of the world's population relies on agriculture for their livelihood. Yet control over food is concentrated in relatively few hands. Turmoil in the world food economy over the past decade - including the food price crisis, intensification of land grabs, and clashes over rules governing global food trade - has highlighted both the volatility and vulnerability inherent in the way we currently organize this vital sector. At the same time, contrasting extremes of both undernourishment and overnourishment affect a significant proportion of humanity. There is also growing awareness of the serious ecological consequences that stem from industrial model...