Book Description

This compact volume offers an integrated guide to both Norwegian verbs and the basics of grammar. All the major verbal and grammatical concepts of the language are presented. ... Read more

Reviews (2)

Most helpful Norwegian grammar book I have encountered.
I have been studying Norwegian for a long time, and Mr. Janus' book is one of the best I have found. It is easy to find answers to questions, and the verb list is amazingly complete and helpful. If you can't take an extended trip to Norway, and aren't blessed to live in Minnesota, then you should buy this book.

Title is misleading
This book is very much like "Norwegian: An Essential Grammar" by Åse-Berit and Rolf Strandskogen. Eventhough the title indicates that it addresses or teaches Norwegian verbs, it does very little with regard to that -- in fact, it is not much different from the aforementioned book in that sense too. It does do a good job of teaching the grammar, though the title is a misnomer. I was expecting a book *filled* with hundreds of verbs and their conjugations, but there are only about 12 (2x spaced) pages of them. Both the aforementioned and subject books are worth using to learn Norwegian. Mange takk til forfatterene! ... Read more

Book Description

Taking Sides presents current issues in a debate-style format designed to stimulate student interest and develop critical thinking skills. Each issue is framed with an issue summary, an issue introduction, and a postscript. The pro and con essays represent the arguments of leading scholars and commentators in their fields. For more information, link to http://www.dushkin.com/takingsides/ ... Read more

Book Description

Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise. ... Read more

Book Description

Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies, and consumption patterns of dietary fiber.Featuring new chapters and tables, in addition to updated sections, the third edition of this popular book includes important information that has become available since the publication of the second edition.What's new in the Third Edition?o Definitions and consumption of dietary fiber from 1992-2000o A new chapter on the physical chemistry of dietary fibero Updated dietary fiber values for common foodso New table: Tartaric Acid Content of Foodso Coverage of non-plant food fibers, such as chitin and chitosano An entire section devoted to the effect of whole grains, cereal fiber, and phytic acid on healtho Discussion of the interaction of fiber and phytochemicalsQuickly retrieve and understand current data with the book's concise, easy-to-read tables and definitions. Covering all aspects of dietary fiber, including chemistry and definitions, analytical procedures, and basic physiological functions, the CRC Handbook of Dietary Fiber in Human Nutrition provides you with a unique collection of dietary fiber information unlike that found in any other book. ... Read more

Book Description

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation.For Dietitians and those in family and consumer sciences. ... Read more

Reviews (2)

Solid introduction to food science, rough around the edges
This book provides a solid introduction to the science of food. It describes what food is made of at the chemical level, and how food reacts to various cooking processes. The information presented in this book is essential to understanding how food substances behave in the kitchen.

This book is intended for students in food science or culinary arts courses, but anyone wanting to deepen his or her knowledge of food would benefit from reading it. It is a textbook, not light reading, however. Alton Brown's "Food + Heat = Cooking" is a much more fun read, although not nearly as comprehensive as this book.

Although the book starts at a fairly basic level, readers with a high school-level understanding of chemistry will get much more out of it. Most technical terms are defined in the margin of the pages where they are first used. Some of the definitions are simply baffling, however. For example, mass is defined as "the tendency of an object to remain at rest if it is stationary or to continue in motion if it is already moving." Most people call this inertia, not mass, and although the two are basically synonymous, this definition would simply confuse someone trying to visualize a kilogram of flour in motion.

Another drawback of this book is the illustrations and photographs. While some are clear and helpful, entirely too many are faded, blurry relics from the 1970s. Low-resolution photos are blown up to fill half a page. Techniques like boning a whole chicken breast (p. 745) are illustrated by muddled line drawings. The book was obviously designed on the cheap, as far too many photographs are practically ads for Dole and Land o' Lakes with ridiculous captions like "These fruit smoothies...make a wonderful addition to any breakfast." Attributions should have been confined to a photo credit list, rather than tacking onto every caption commercial messages like "Courtesy of World Kitchens Inc., makers of Baker's Secret."

These rough edges aside, Introductory Foods is a well-written text on food science, presenting essential information in an understandable way.

This isn't the 70's anymore!
I had to get this book for my foods class at school and even though this is a new edition, the pictures are from the 1970's!! The publisher's and authors need to take a look at their datebooks because the rest of the world is heading into the 21st century! With all the new technology out there, the book should contain up to date pictures of foods and meal presentations. I'm very disappointed in this books presentation of food. The only reason I give the book 3 stars is because the information is useful. ... Read more

Book Description

Completely revised and up-to-date, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from aninternational perspective. The diversity and depth of coverage ofvegetables is largely due to the extensive background and experiencesof the authors, Vincent Rubatzky and Mas Yamaguchi, as well asconsiderable input from colleagues and expert reviewers. Thislogically-organized text, filled with numerous illustrations, photographs, and tables, begins with an easy-to-read introduction to such topics as: the current role of vegetables as a world food crop, the origin and classification of vegetables, vegetables in human nutrition, and plant toxicants and folklore concerning vegetables. Background material on the basic principles for growing crops and production under adverse conditions are also featured in this section. Much of the material covered in the book focuses on the major and minor vegetables, their origin, taxonomy, botany, physiology, production and post harvest handling, and composition and use. In addition, current world production statistics are provided for many vegetable crops as well as listings of important diseases, insects, and other pests for many family groups. New features of this edition include: *Three new chapters covering mushrooms, aquatic vegetables, and herbs and spices *several appendix tables listing vegetables according to family, genus, species, nutritive value, and recommended storage conditions for many vegetables The introductory chapter offers an excellent background of the role of vegetables for the beginning and advanced students, both in the U.S. and worldwide. The chapters following provide extension professionals, professors, agricultural agencies, commercial growers, and processing and seed industry personnel with a better understanding of individual vegetable species. ... Read more

Reviews (1)

The most comprehensive text available on the subject
Amazing is the only way to describe the wide range of vegetables covered in this book. It is an excellent reference and well worth the price. I have not seen any other book that covers the botany, physiology and production of so many vegetables so well. Dr. Rubatzky has just recently retired from UC Davis to spend more time with his family. We will all miss his presence on campus; hopefully, he will continue to find the time to write. ... Read more

Book Description

Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles.It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.

This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.

* Completely revised with approximately 30% new material
* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
* Provides a list of suppliers of texture-measuring equipment
* Features two-color illustrations and text throughout
* Written by an award-winning author ... Read more

Book Description

An Aspen Food Science Text Series Book. All of the essentialinformation that you have come to rely on in the widely-acclaimed'Principles of Food Sanitation' by Norman G. Marriott is nowavailable to you in a simplified, practical, and updated format.Providing a step-by-step, hands-on approach, this incomparable textoffers useful and interesting information on food sanitation at allstages of food processing and food service andstresses howimportant the role of each employee is at each stage. Essentials ofFood Sanitation covers a wide variety of topics from cleaning andsanitizing compounds, systems and equipment to food sanitation invarious types of food processing such as dairy products, seafood,meat and poultry, etc. Each chapter provides food handlers andstudents with interesting real-life reports of recent food sanitationproblems plus different techniques to ensure firm understanding ofthe subject, including: visual aides; a comprehensive glossary;several summaries, study questions; references; chapterbibliographies; a resource section on how to learn more about thetopic; and case studies. A thorough discussion of HACCP and how aHACCP system relates to quality assurance and sanitation functions isalso outlined in the text. Furthermore, expanded material onfoodservice, including the methods and principles for sanitary foodhandling and considerations at various control points inthe flow offoodservice is provided. ... Read more

Book Description

Based on work with more than 30 industrial and academic organizations, including Nestle, Unilever, and Danone, Managing Frozen Foods provides a unique overview of the entire supply chain. Noting the key quality factors at each stage of production, distribution and retail sales of frozen food, this book will demonstrate why quality is a fundamental advantage in this multi-billion dollar industry. ... Read more

Book Description

Catering and Convention Services is a new introductory text designed for students interested in a catering and convention planning career.It covers hotel event planning, menu planning, customer service, local catering, group catering, functional space requirements, set-up standards, plate presentation, cost analysis, internal and external communication guidelines, and effective forecasting.Students will also learn intuitive listening skills, staff and time managing skills and organizational skills.Features:-in-depth explanations and hands-on examples cover the day-to-day functions andactivities involved in catering and convention planning-end-of-chapter questions and discussion exercises reinforce the information in thetext-charts and graphs have been incorporated to more clearly illustrate the theories ofcatering and convention services ... Read more

Reviews (1)

Informative and educational!
This book gives great hands-on ideas, suggestions and information for people in the hospitality industry. There are a lot of "real world" stories that will help to prepare a first time worker in the catering sales industry. And much more to use throughout your catering career. ... Read more

Book Description

Fermented Beverage Production, Second Edition is anessential resource for any company producing or selling fermentedalcoholic beverages. In addition it would be of value to anyone whoneeds a contemporary introduction to the science and technology ofalcoholic beverages. This authoritative volume provides an up-to-date,practical overview of fermented beverage production, focusing onconcepts and processes pertinent to all fermented alcoholic beverages,as well as those specific to a variety of individual beverages. Thesecond edition features three new chapters on sparkling wines, rums,and Latin American beverages such as tequila, as well as thoroughupdating of information on new technologies and current scientificreferences. ... Read more

Book Description

This is a concise yet comprehensive text of all the common and rarer diseases found in all species of poultry (including chickens, ducks, turkeys, game birds and guinea-fowl). The book focuses on both the specific disease organisms and the more general aspects of the poultry industry, and provides a wide coverage of the whole subject area, thus making the book suitable for veterinarians (both general practitioners and those involved in the poultry industry), pathologists, veterinary inspectors and agriculture managers involved in running poultry farms. ... Read more

Book Description

The Real Jack Daniel, Straight Up

You know the brand, now meet the man. He was dapper and diminutive, with the soft, amiable drawl of the quintessential Southern gentleman. Upon first meeting the mature and successful Jack Daniel, few would have guessed that this elegant, mild-mannered aristocrat had clawed his way up from stark poverty, toiled for countless hours, risked his life many times, and overcome obstacles that crushed seemingly tougher men to achieve his success.

Blood &Whiskey tells the rousing and inspiring tale of this legendary distiller’s rise to fame and fortune. Reaching deep into the rich history of Lynchburg, Tennessee, author Peter Krass paints a compelling portrait of the post—Civil War South and reveals how an impoverished orphan, taken in by neighbors, discovered his calling at an early age and went on to create one of the most powerful and recognized brands in the world.

Critical Praise for Peter Krass’s Carnegie

"Seizing the mantle that J. F. Wall has held since 1970 as Andrew Carnegie’s definitive biographer, Peter Krass has written a superb new account of the legendary industrialist and philanthropist’s remarkable life . . . timely, balanced, revealing."
–Barron’s

"An objective and readable portrait of a fascinating, conflicted man."
–Dallas Morning News ... Read more

Book Description

* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation.
* Each chapter features new, up-to-date material.
* Expanded coverage of hospitality organizations through case studies and hotel industry examples. ... Read more

Reviews (4)

Expert Advise that is highly readable
I couldn't disagree more with the culinary student.Having been a hospitality manager for 15+ years plus a college instructor for 6 years, I found that Miller's advise is dead-on.The cases presented are real world too.Don't be deceived by the readability of this text.It is solid as a rock.He gives practical advise that you can refer to year after year.If you want empty theory, read someone else.If you want to learn from a master, buy this book.Miller is right when he says that management is an art.Whenever you are dealing with people, you can't turn to a formula.If you want science, go study chemistry.This book is about developing practical organizational and supervisory skills.There's nothing fluffy about it.

Enlightening!!
You can be the most organized person in the world and you will still run into difficulties when trying to communicate in an effective manner, recruit, train, evaluate performance, discipline, and delegate all at the same time.For anyone, it's a lot to have on your plate. This book makes it seem simple.It offers way to alleviate some of the frustration that comes with the job.

Hospitality Supervision Textbook Package
This textbook package contained "Supervision in the Hospitality Industry" 3rd Edition hard cover (ISBN# 0-471-19420-0) and National Restaurant Association Educational Foundation-NRAEF ProMGMT Student Workbook (ISBN# 0471-41305-4). Chapter 9 on performance evaluation was the greatest insight. A great learning tool to help focus my job development within the huge vacation/hospitality employer I work for here in Orlando, Florida.

Disappointing
As a culinary student in a reputable institute, I was presented this book to use as a textbook for my business management course. The structure was sufficient, focusing almost exclusively on the hospitality industry, but the content was not. The majority of the book deals with self-evident truths and situations that can best be solved by common sense, but instead Miller voices his opinion that when experience fails you, revert back to the management theories, most of which he denigrates, others that he blatantly misinterprets.

Miller also pens that "management at any level in an art", a statement that many would disagree with and should give some insights as to what the 10th grade, babble-filled prose is all about. For a management book, especially one for $..., I was expecting a more technical approach to managing - theories and illustrations also combined with charts and math, two aspects that are completely vacant in the textbook.

There is a general sense of the grim reality of the hospitality industry that I was relieved to see (two stars). There's mention of the low pay, hard work, and long hours that will inevitably come with the job, and the book maintains that thought throughout. Overall however, it's too much money, and too much time, for reading what I already know. ... Read more

Book Description

The first book of its kind published in the United States since 1957, this comprehensive reference/text provides a thoroughly updated and expanded treatment of dairy microbiology from basic information on dairy foods to special topics, including the microbiology of milk-producing animals, probiotics, and conversion of whey into useful products.Applied Dairy Microbiology discusses the microbiology of the rumen and the role of microorganisms in milk synthesis explores the causes and contamination of raw milk by mastitis offers solutions to problems associated with raw milk, fluid milk products, concentrated and dried milk and whey, frozen dairy desserts, butter, other unfermented foods, in addition to fermented milks and cheese examines the genetics and metabolism of lactic acid bacteria as well as how they are used to produce fermented products emphasizes the importance of eliminating health concerns of salmonellosis, staphylococcal food poisoning, listeriosis, and other diseases introduces the Hazard Analysis and Critical Control Points (HACCP) approach to controlling pathogenic and spoilage microorganisms in dairy food processing features sampling and testing methods for assuring the quality and safety of milk products provides details on treating dairy wastes and complying with regulatory requirements and more!Containing over 1800 bibliographic citations, tables, drawings, and photographs, Applied Dairy Microbiology is an essential reference for food and dairy microbiologists, scientists, and technologists; quality control specialists; administrators of food and dairy programs in local, state, and federal regulatory agencies; dairy plant managers; ingredient suppliers to dairy industries; and veterinarians; as well as a lucid text for upper-level undergraduate and graduate students in these disciplines. ... Read more

Book Description

Vitamin Analysis for the Health and Food Sciences is a valuable resource for students and professionals who want to understand the latest advances in the field and the method development efforts that led to the scientific community's current capability to accurately assay fat- and water-soluble vitamins. This book covers both internationally accepted regulatory and handbook methods as well as recently published research. Discussion emphasizes practical aspects of vitamin analysis gained from the author's experience in the laboratory. ... Read more

Amazon.com

In the U.S., we're bombarded with nutritional advice--the work, we assume, of reliable authorities with our best interests at heart. Far from it, says Marion Nestle, whose Food Politics absorbingly details how the food industry--through lobbying, advertising, and the co-opting of experts--influences our dietary choices to our detriment. Central to her argument is the American "paradox of plenty," the recognition that our food abundance (we've enough calories to meet every citizen's needs twice over) leads profit-fixated food producers to do everything possible to broaden their market portion, thus swaying us to eat more when we should do the opposite. The result is compromised health: epidemic obesity to start, and increased vulnerability to heart and lung disease, cancer, and stroke--reversible if the constantly suppressed "eat less, move more" message that most nutritionists shout could be heard.

Nestle, nutrition chair at New York University and editor of the 1988 Surgeon General Report, has served her time in the dietary trenches and is ideally suited to revealing how government nutritional advice is watered down when a message might threaten industry sales. (Her report on byzantine nutritional food-pyramid rewordings to avoid "eat less" recommendations is both predictable and astonishing.) She has other "war stories," too, that involve marketing to children in school (in the form of soft-drink "pouring rights" agreements, hallway advertising, and fast-food coupon giveaways), and diet-supplement dramas in which manufacturers and the government enter regulation frays, with the industry championing "free choice" even as that position counters consumer protection. Is there hope? "If we want to encourage people to eat better diets," says Nestle, "we need to target societal means to counter food industry lobbying and marketing practices as well as the education of individuals." It's a telling conclusion in an engrossing and masterfully panoramic exposé. --Arthur Boehm ... Read more

Reviews (28)

More About Politics Than Food
If you want to know about the ins and outs of food science or the food industry, this book will be disappointing. But if you're interested in how the food induatry (agriculture, food processing, retail and restaurant) influence and dominate our governments' approach to food, this book is the one for you.

Dr. Nestle, a nutrition scientist, has spent years consulting with the USDA and other government agencies dealing with food. She had a lot to do with creation and publication of the famous "food pyramid."

In this work, she was subject to relentless lobbying by food companies determined to prevent the government from recommending that people eat less of their products. They sent whole armies of lobbyists, not just to Washington, but to state governements, universities, and anywhere else they could influence food science.

They donate money to universities, fund studies of their own, give gifts to legislators and woo regulators. They frequently get their own corporate representatives appointed to regulatory and administrative positions. As a result, they have watered down or changed any attempt to advise eating less fat, less sugar, or less of anything.

I think the great value of this book is revealing how our government works. This is not just about food. Every facet of government is subject to corporate influence and domination. You can really see this in the insurance companies' ability to derail health insurance reform, and the drug companies' blocking drug purchases from foreign countries.

Perhaps we can take our government back, step by step. Food Politics is a good teaching tool for those who want to fight back.

David Spero RN...

If you liked Fast Food Nation
Eric Schlosser writes about FOOD POLITICS, "If you eat, you should read this book." But while Schlosser revealed to a mass public the disturbing business of fast food, Marion Nestle takes on most of the food industry, and not without consequences (you can view a letter she received from a lawyer representing the sugar industry on the website for this book).

She argues that basic nutrition science is simple. Yet there is mass confusion about what to eat and what effects foods have. And the reason for all of this misinformation is that it benefits food producers to have an innocent flock of customers who are left uncertain of how to judge what is healthy from what is not. She clearly explains what means the food industry uses to influence policies to their benefit, often at the expense of public health. And she gives detailed examples that illustrate the extent to which some companies and industries go to sell their products.

While her suggestions for reform may be somewhat wanting, her descriptions of how decisions about food get made on political levels is masterfully researched and she is always respectful of science. While those people with vested interests in certain industries may label her a communist, she is merely critiquing a history of policies and marketing strategies that have, to be sure, provided us with an abundant food supply, but have also led to increased obesity and high rates of chronic diseases.

I don't think most of these reviewers read this book
This book is not some stupid Michael Moore-style "expose" of the "food lobby," and anyone simpleminded enough to get that out of it...well...probably thinks Michael Moore makes sense too.

Marion Nestle has a pretty impressive resume, and has good authority to write a book like this. Sure, you might think she's trying to tell you that Great Big Establishment Secret in describing how different manufacturing/producing groups try to make their products appear in the best light at the FDA, USDA and so on. But HELLO, PEOPLE! That is the stuff you learn in Economics or Marketing 101. Who are these simpletons who believe any businessperson wouldn't want to talk up his/her product's good side, and downplay its bad? Are there really people that naive about how commerce works? Apparently so, if this book is shocking to anyone. I weep for our touchy-feely education system sometimes...and reading these reviews is one of those moments.

Anyhow, the book pretty much lays out what anyone who's ever had a weight problem knows. We eat too much, move too little, and rely on high-caloric-density foods in the US. Eat less, and eat fewer junk foods. Duh.

BRING BACK ANOREXIA!
DO any of these authors live in California? Is all this going on in some McDonalds heavy midwestern back water? B/C this is NOT my reality! Regardless of the hour, I cannot turn on the news w/out hearing alarmist "statistics" about how unforgivably fat Americans are! This is all ofcourse intercut w/ads for designer drugs to "control" fat through the wonder of outputting fatty oily stools. (OF course I find the almost ethereally uplifting and lengthy ads about why putting your 4 yr. old on ritalin much more disturbing, causing me to wish there was some way I could transport my wickedly fat @$$ back to what used to be planet earth. I hope this anorexic thinking author atleast reserves a fraction of his/her consternation for the diet industry-which it has been proven (by actually telling peole what these authors recommend "eat less-move more," cut fat out completely with fake foods-fill up on those politically correct eath sustaining carbs. Because when it really comes down to it who cares about your health-we only care about how you look!) has in the long run made people morbidly obese diabetics uncontrollably obsessed with food. Sort of like the same way making certain drugs illegal fuels crime. But hey the solution really is encouraging (Yes actually encouraging!) insurance companies to discriminate against people on the basis of weight and publicly humiliate and abuse their children at school. (I guess that isn't happening enough already!) It's only a matter of time before smoking, bulimia and anorexia are brought back and lauded for their appetite supressing affects. Call me crazy, but I find the pressure of a soda much less irresistable than the pressure to look like I just walked out of a prison labor camp.

Stunning!
This book is like an atom bomb on the rapcious and irresponsible food industy- with its massive pushing of high calorie, high profit junk food all in the name of $$$

I am suprised it even got published because it is so utterly devastating to such a powerful plank of American capitalism.

Great and courageous work Marion Nestle!! ... Read more