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"We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF. In this book, Chris van Tulleken, father, scientist, doctor, and award-winning BBC broadcaster,...
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The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet.
Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges.
3) Vegucated
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Vegucated is an award-winning documentary that follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks. Lured by true tales of weight lost and health regained, they begin to uncover the hidden sides of animal agriculture that make them wonder whether solutions offered in films like Food, Inc. go far enough. Before long, they find themselves risking everything to expose an industry they supported just weeks before....
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Explores the dangers of processed foods through additives, preservatives, and excessive amounts of salt, sugar, and fat, and explains the consequences of eating too much processed food. Highlights food swaps to eat a healthier diet. Includes color photographs, fact boxes, and a glossary.
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The food industry is a complex and global enterprise involving many specialists from a variety of disciplines. This book uncovers the details about the many moving parts in the food industry. Interesting sidebars support the main narrative and are perfect sources for report writing and essays.
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One of the joys of eating is savoring flavorful, tasty food. But what we perceive as "taste" is actually much more. This video explores the difference between what we know as taste and flavor, including taste buds and sense of smell, as well as how our taste changes as we become older.
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How does food get from the farm to our table? In this video, we trace the route cereals, fruits, vegetables and dairy products take to get from their point of origin to the consumer. We also explore why there are often several processing steps before food can reach your plate.
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If you've ever wanted to double the recipe for a batch of cookies or calculate how much it will cost to make a fancy holiday casserole, basic math skills are indispensable. In this program, chef Dave Christopherson explains practical applications of math that are often used at the grocery store and in the kitchen. Math concepts that relate to cooking are presented in short video segments, and include reading a recipe, measuring, kitchen equivalents,...
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Food scientists apply their knowledge of chemistry, biology, and other sciences to the study and analysis of food. This compelling title explains how food scientists search for ways to improve the ways food is grown and prepared commercially for thousands of people.
18) Food technology
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"Describes new technologies used in food production such as gene technology, farming technology and robots, nanotech, packaging, and discusses the implications of using these technologies"--Provided by publisher.
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From the Publisher: Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as "more than a terrific movie-it's an important movie." Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses...