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Publisher: Nova Biomedical Books 2008-08 | 482 Pages | ISBN: 1604567155 | PDF | 14.5 MB
Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods.
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For Dummies | 2009 | ISBN: 0470523026 | 384 pages | PDF | 3,8 MB
Practical ways to explore and adapt a vegetarian lifestyle
Are you considering a vegetarian diet for yourself or your family? Wondering if it's safe and how you'll get the right amount of nutrients? This authoritative guide has all the answers you need about living vegetarian, featuring healthful advice as well as delicious dishes involving vegetables, fruits, grains, and dairy.
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Larousse (7 septembre 2006) | ISBN: 2035823528 | 320 pages | DJVU | 10 MB
De abricot à veau, plus de 100 produits à cuisiner simplement. Une photo permet de tous les reconnaître pour savoir bien les choisir : morceaux de viande, poissons, légumes... 500 recettes-types à réussir du premier coup : omelettes, quiches, grillades, rôtis, pot-au-feu, gratins terrines, tartes salées et sucrées, gâteaux.
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Ibn Roched (2003) | ISBN: n/a | Arabic / French | PDF | 48 Pages | 23 Mb
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Mme ben kalfat nous livre 30 recettes traditionnelles expliquées de facon simple.Bilingue, cet ouvrage propose des illustrations et des conseils pour réussir vos gateaux.
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Publisher: Routledge | ISBN: 0415392136 | edition 2007 | PDF | 240 pages | 14,4 mb
Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied.
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Greenwood | 2008 | ISBN: 0313344191 | 176 pages | PDF | 1,4 MB
Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines.
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Greenwood | 2005 | ISBN: 0313327734 | 260 pages | PDF | 10,6 MB
Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia iantly distills the main elements of contemporary cuisine and food-related customs for students and foodies.
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