Food and beverage technology Books

Book SynopsisAround the year 1885, Alfred Barnard was secretary of Harper's Weekly Gazette, a journal which featured facets of the wine and spirit trade. In order to provide his readers with the history and detailed descriptions of the whisky-making process, Barnard was determined to visit all the distilleries in Scotland, England and Ireland. The results of his tour were written up in Harper's Weekly Gazette, and then published in this book, which includes entries on names which still inspire the whisky connoisseur to this day – Bowmore, Glenlivet, Highland Park, Macallan and Talisker – as well as others which, though popular at the end of the nineteenth century, have not stood the test of time. The appeal of Barnard's book lies not only in his descriptions of the technical properties of each distillery, comparing equipment and differences in the distillation procedure, but also in the colourful descriptions of his journeys. Filled with historical references and anecdotes as well as details of how Barnard and his companions actually got to distilleries in some of the remotest parts of Britain, the book is also a lively picture of life and travel in the Victorian age. This facsimile edition is a valuable companion to all those with an interest in Scotland's national drink, and is superbly illustrated with over 200 engravings which show both the distilleries themselves as well as key parts of the distillation process. Includes five additional publications by Alfred Barnard, as well as entries on distilleries which still inspire the whisky connoisseur today, including Bowmore, Glenlivet, Highland Park, Macallan and Talisker.

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Book SynopsisWidely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making, first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.

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Book SynopsisA ground-breaking book by the world-leading expert in sensory science: Freakonomics for food''Popular science at its best'' - Daniel Levitin Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice?How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the ''off-the-plate'' elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we''re tasting and influenceTrade ReviewTruly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons -- Heston Blumenthal, OBEHis delight in weird food facts is infectious...fascinating -- James McConnachie * Sunday Times *Not many people are as ready to realize the importance of the senses as Charles Spence -- Ferran Adria, El Bulli restaurant, SpainPopular science at its best. Insightful, entertainingly written and peppered throughout with facts you can use in the kitchen, in the classroom, or in the pub -- Daniel J. Levitin, New York Times bestselling author of 'The Organized Mind' and 'This Is Your Brain on Music'This is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious -- Nick Curtis * Daily Telegraph *Spence allows people to appreciate the multisensory experience of eating * The New Yorker *The scientist changing the way we eat * Guardian *Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative -- Melanie Reid * Times *A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste * Sunday Times *If simply changing the name of a dish on a menu or the color of the plate on which it is served can dramatically alter our perception of taste and food quality, then everyone in the restaurant industry needs to read this and take a deeper look at the scientific secrets Professor Spence reveals in Gastrophysics -- Larry Olmsted, New York Times bestselling author of 'Real Food, Fake Food: What You Don’t Know About What You’re Eating & What You Can Do About It'Wonderfully curious and thought-provoking . . . brilliant -- Bee Wilson * Guardian *Spence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights -- Nicola Davis * Observer *Revealing, very interesting and well worth understanding . . . highly enlightening -- Rose Prince * Spectator *Spence takes a jovial pleasure in puncturing our perceptions and showing that there's a lot more going on in our mouths than what we think we're tasting . . . Spence has given us much food for thought -- Julia Platt Leonard * Independent *A chatty whirl through the latest discoveries and their real-world applications -- Rachel Laudan * Wall Street Journal *I wanted to reach out and thank you for your absolutely brilliant book Gastrophysics. As a thirty year restaurant veteran just venturing out on my own into the wild world of consulting, I found your research confirmed many of my long-held beliefs while adding tons of things I had never considered. -- Sean S. Reiter, Chief Synthesist, Sean Reiter ConsultingIt can't fail to entertain, inform and ultimately dazzle -- Heston Blumenthal, chef and owner of The Fat Duck, on The Perfect Meal

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Book SynopsisWhisky is the world’s favourite spirit and is enjoying booming sales, yet too often it’s shrouded in mystery, myth and complex-sounding terminology. This authoritative book, written by three world experts, gives simple advice on how to seek out and enjoy the immense diversity of flavours and styles on offer, and how to become more adventurous. As with any subject, the more you know, the more you can appreciate and enjoy it. This book aims to equip you with enough knowledge to be able to find your way around the whisky sections of a specialist drinks retailer and to help you feel confident choosing whisky in a bar or restaurant. We aim to demystify whisky without taking away the magic. The history of whisky and production methods are clearly explained, and there is advice on how to nose, taste and savour, as well as a selection of classic whisky cocktails and advice on matching food and whisky. The book covers not just famous Highland malts, Irish pot still whiskeys and American bourbons, but also whiskies from Japan, Canada, Australia and India.

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Book SynopsisTable of Contents1. The Coffee Tree—Genetic Diversity and Origin 2. Cultivating Coffee Quality—Terroir and Agro-Ecosystem 3. Postharvest Processing—Revealing the Green Bean 4. Environmental Sustainability—Farming in the Anthropocene 5. Social Sustainability—Community, Livelihood, and Tradition 6. Economic Sustainability—Price, Cost, and Value 7. Experience and Experimentation: From Survive to Thrive 8. Cupping and Grading—Discovering Character and Quality 9. Trading and Transaction—Market and Finance Dynamics 10. Decaffeination—Process and Quality 11. The Roast—Creating the Beans' Signature 12. The Chemistry of Roasting—Decoding Flavor Formation 13. The Grind—Particles and Particularities 14. Protecting the Flavors—Freshness as a Key to Quality 15. The Brew—Extracting for Excellence 16. Water for Extraction—Composition, Recommendations, and Treatment 17. Crema—Formation, Stabilization, and Sensation 18. Sensory Evaluation—Profiling and Preferences 19. We Consumers—Tastes, Rituals, and Waves 20. Human Wellbeing—Sociability, Performance, and Health

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Book SynopsisTable of Contents1. Whiskey 2. Vodka 3. Rum and Cachaca 4. Gin 5. Baijiu 6. Soju 7. Shochu 8. Tequila and Mescal 9. Brandies and Grape Spirits 10. Quality Control: Methods of Analysis 11. Quality Control: Sensory Analysis 12. Sustainability: CO2 production, Energy, Waste

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Book SynopsisThe primary aim is to create an accessible and practical guide to home brewing, covering all aspects of the process. The intended outcome is that somebody following the guide, would be able to brew a number of different style of beers of good quality and take pleasure from both the process and the end product. Practically, the book will also offer some introductory, but very useful, information on other issues that are relevant to the home brewer; equipment and the cost versus benefit of different types, beer styles and flavours and an understanding of key, quality ingredients. The photography will fit this approach in that images will be useful and show helpful details but also be professionally shot and be more than just functional; they will be good to look at. The style of the book will be engaging and personal, in that it is intended to guide the reader through the process as something enjoyable, rather than approach it in a purely step by step approach. It is also intended to be light-hearted and, above all, readable and so could be enjoyed by someone actually brewing beer or someone who just wants an interesting way into the topic.

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Book SynopsisMaking wine at home just got more fun, and easier, with Richard Bender’s experiments. Whether you’re new to winemaking or a seasoned pro, you’ll find this innovative manual accessible, thanks to its focus on small batches that require minimal equipment and use an unexpected range of readily available fruits, vegetables, flowers, and herbs. The ingredient list is irresistibly curious. How about banana wine or dark chocolate peach? Plum champagne or sweet potato saké? Chamomile, sweet basil, blood orange Thai dragon, kumquat cayenne, and even cannabis rhubarb wines have earned a place in Bender’s flavor collection. Go ahead, give it a try.

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Book SynopsisThe Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia. The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate flavour to suit the product and the history and manufacture of some well-known confectionery products. Fat, calorie and sugar reduction are also covered including a review of patents in this area. In addition, the section on why chocolate might be good for you has been updated to include some more recent research results. Three new experiments have been added, so there are now twenty of them, which use simple materials and apparatus to demonstrate the scientific and mathematical principles found in the rest of the book. Most are easily adapted to suit different student abilities. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. Extracts from reviews of 2nd Edition: "...I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures." Bioscience Education, Volume 12, 2008, E J Wood. "...very well written and complete book for everyone who wants to learn more about chocolate and its production process." Crystallography Reviews, Volume 15, 2009 – Issue 4, pages 275-277, Henk Schenk. "The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science." Chemistry World, for the Christmas BooksTable of ContentsThe History of Chocolate; Chocolate Ingredients; Cocoa Bean Processing; Liquid Chocolate Making; Controlling the Flow Properties of Liquid Chocolate; Crystallising the Fat in Chocolate; Standard Product Manufacturing Processes; Modifying Chocolate’s Eating Properties: How Do They Make That? (Some Distinctive Products); Analytical Techniques; Legislation, Shelf Life and Packaging; Nutrition and Health; Experiments with Chocolate and Chocolate Products; Glossary; Subject Index

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Book SynopsisThe West identifies four basic tastes—sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste—umami—has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami.Trade ReviewThe book is written in a very engaging manner, easily moving between vignettes of the latest science and mouth-watering menus and photographs. -- Gordon Shepherd, Yale University, author of Neurogastronomy Mouritsen and StyrbA|k demystify and explain in layman's terms the science of umami, including many Japanese elements that have not been explained in English before in this all-encompassing book. Along with Mouritsen's other publications Sushi and Seaweeds, Umami will be referred to time and time again. -- Yukari Sakamoto, author of Food Sake Tokyo A remarkably comprehensive account of umami taste and one in which the science is not only accurate but accessible and interesting. -- John Prescott, author of Taste Matters: Why We Like the Foods We Do In his earlier books Sushi and Seaweeds, Ole Mouritsen wove together biological, chemical, and gastronomical perspectives into rich portraits of these intriguing foods. In Umami, writing with the chef Klavs StyrbA|k, he does the same for this much celebrated yet enigmatic 'new' taste. Umami is a wide-ranging and welcome progress report on our understanding of taste and deliciousness. -- Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen This book will be your go-to umami resource. The content is cleverly layered with molecular-level explanations of how we taste alongside rich cultural perspective and beautiful recipes. With its stunning graphics, this book is eye candy. -- Amy Rowat, founder of Science & Food Biophysicist Ole Mouritsen... seamlessly meshes science and gastronomy... Nature This book, representing the fruits of a longstanding collaboration between the scientist Ole G. Mouritsen and the Danish chef Klavs Styrbaek, is richly illustrated and packed with umami-rich recipes to try at home. It should be required reading for those catering for the airlines, since umami is one of the only tatste that holds up well in the air. Times Literary Supplement An engaging read... Umami is at once a scientific treatise, cultural history, unique collection of recipes, and handsome coffee-table--or for that matter, kitchen-table--book. -- Sandra J. Ackerman American ScientistTable of ContentsAcknowledgments Prologue: How it all began What exactly is taste, and why is it important? The basic tastes: From seven to four to five and possibly many more Why do we need to be able to taste our food? There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis Is there a taste map of the tongue? Why are some foods more palatable than others? A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes Glutamic acid, glutamate, and the glutamate ion Glutamic acid and glutamate in our food How does glutamate taste, and how little is required for us to taste it? The first four: Sour, sweet, salty, and bitter The physiology and biochemistry of taste The interplay between sweet and bitter Taste receptors: This is how they work When words fail us: Descriptions of tastes The fifth taste: What is umami? Science, soup, and the search for the fifth taste Glutamic acid and glutamate What is the meaning of the word umami? From laboratory to mass production How MSG is made A little letter with a huge impact: The 'Chinese restaurant syndrome' The Japanese discover other umami substances It all starts with mother's milk Umami as a global presence Umami has won acceptance as a distinct taste And umami is still controversial... 1 + 1 = 8: Gustatory synergy Amazing interplay: Basal and synergistic umami Detecting umami synergy on the tongue and in the brain Japanese dashi: The textbook example of umami synergy The art of making Japanese dashi Nordic dashi Dashi closer to home-a Japanese soup with a Scandinavian twist Seaweeds enhance the umami in fish How to make smoked shrimp heads Many substances interact synergistically with umami A breakthrough discovery of yet another synergistic substance The interplay between glutamate and the four classic tastes A simple taste test: Umami vs. salt Umami-rich 'foie gras from the sea' Food pairing and umami Creating tastes synthetically Umami: Either as little or as much as you like Umami from the oceans: Seaweeds, fish, and shellfish Seaweeds and konbu: The mother lode of umami A world of konbu in Japan Fresh fish and shellfish Cooked fish and shellfish dishes and soups Umami and the art of killing a fish A traditional clambake: New England method, Danish ingredients Everyday umami in ancient Greece and Rome Fish sauces and fish pastes Modern garum Shellfish paste Oyster sauce Sushi and fermented fish Katsuobushi Catching katsuo to optimize umami Niboshi The hardest foodstuff in the world Kusaya Nordic variations: Horrible smells and heavenly tastes Fish roe Seven friends, The Compleat Angler, and a pike Umami from the land: Fungi and plants Umami from the plant kingdom Dried fungi Fermented soybeans Soy sauce Production of shoyu Miso Production of miso The Asian answer to cheese: Fermented soybean cakes Natto Black garlic Shojin ryori: An old tradition with a modern presence The enlightened kitchen Tomatoes Green tea Umami from land animals: Meat, eggs, and dairy products The animal kingdom delivers umami in spades Homo sapiens is a cook Preserving meats in the traditional ways Air-dried hams Salted beef: Pastrami and corned beef Bacon and sausages Dairy products Blue cheeses Aged, dried, and hard cheeses Eggs and mayonnaise Harry's creme from Harry's Bar Umami: The secret behind the humble soup stock Soup is umami Osmazome and The Physiology of Taste Amino acids in soup stocks A real find: A dashi bar The taste of a beef stock Ready-made umami Knorr and Maggi: European umami pioneers Making the most of umami MSG as a food additive Other commercial sources of umami Hydrolyzed protein Umami in a jar Yeast extract Nutritional yeast More sources of umami for vegans Ketchup Bagna cauda Worcestershire sauce Umami in a tube Twelve easy ways to add umami Quintessentially Danish: Brown gravy, medisterpolse, and beef patties Slow cooking: The secret of more umami Ratatouille and brandade This is why fast food tastes so good Green salads and raw vegetables Umami in dishes made with small fowl Cooked potatoes: Nothing could be simpler Rice and sake Beer Umami in sweets Mirin is a sweet rice wine with umami Umami and wellness Umami and MSG: Food without 'chemicals' Umami satisfies the appetite Why does umami make us feel full? The 'brain' in the stomach Umami for a sick and aging population Umami for life Epilogue: Umami has come to stay Technical and scientific details Umami and the first glutamate receptor Yet another receptor for umami Umami synergy The taste of amino acids Taste thresholds for umami Content of glutamate and 5'-ribonucleotides in different foods Bibliography Illustration credits Glossary Index The people behind the book Recipes Potato water dashi with smoked shrimp heads Monkfish liver au gratin with crabmeat and vegetables Pearled spelt, beets, and lobster Crab soup Clambake in a pot Patina de pisciculis Garum Quick-and-easy garum Smoked quick-and-easy garum Seriously old-fashioned sourdough rye bread Anchovies, grilled onions, sourdough bread, pata negra ham, and mushrooms Deep-fried eggplants with miso (nasu dengaku) White asparagus in miso with oysters, cucumber oil, and small fish Grilled shojin kabayaki: 'fried eel' made from lotus root Baked monkfish liver with raspberries and peanuts Slow-roasted sauce with tomatoes, root vegetables, and herbs Fried mullet with baked grape tomatoes, marinated sago pearls, and black garlic Mushrooms, foie gras, and mushroom essence Parmesan biscuits with bacon and yeast flakes Harry's creme Chicken bouillon Green pea soup with scallops and seaweed Dressing with nutritional yeast Eggplant gratinee with garlic, anchovies, and nutritional yeast Oysters au gratin with a crust of nutritional yeast and smoked shrimp head powder Bagna cauda Old-fashioned Danish medisterpolse Beef patties, Danish style Chicken Marengo Cassoulet Beef estofado Sicilian ratatouille Brandade with air-dried ham and green peas Three-day pizza with umami-not really a 'fast food' Quail pate Risotto Oxtails braised in wheat beer Umami sorbet with maccha and tomato White chocolate cream, black sesame seeds, Roquefort, and brioche with nutritional yeast

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Book Synopsis''Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence'' - Bee Wilson, Sunday TimesThe Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love.Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.Trade ReviewBrilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' -- Bee Wilson * Sunday Times *A compelling book...Time is the unacknowledged genie of the kitchen. The Missing Ingredient considers the meanings that go beyond quantitative measures -- Darra Goldstein * TLS *Thoughtful, lively and original. No one has approached food in regard to time before -- Jill Norman, Food and Wine WriterInteresting...clever...revelatory -- Rachel Cooke * Guardian *Thoughtful and engaging * Waitrose Weekend *Beautifully written and highly original. Jenny Linford scrutinises time-honoured food production methods and cookery techniques through the often ignored lens of time. A gently informative, almost lyrical volume for our impatient times -- Joanna Blythman, author of Shopped: The Shocking Power Of British SupermarketsJenny Linford has created something quite remarkable: a treatise on the single most vital and most overlooked element of food and cooking that's as page-turning as a thriller. It's hard to believe nobody has tackled the concept of 'time' before, and Jenny has done it more than justice. A glorious, essential addition to every food lover's book shelves. -- Marina O’Loughlin, restaurant critic

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Book SynopsisEdited by a world-renowned food scientist with a long career in industry and academia, the revised and updated second edition of Food Science and Technology covers all the core modules of food science and technology degree programs internationally.Table of ContentsContributors vii About the Companion Website ix 1 Introduction 1 Geoffrey Campbell-Platt 2 Food Chemistry 5 Richard A. Frazier 3 Food Analysis 31 Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt 4 Food Biochemistry 75 Brian C. Bryksa and Rickey Y. Yada 5 Food Biotechnology 105 Cherl-Ho Lee and Hyun-Jin Park 6 Food Microbiology 137 Tim Aldsworth, Christine E.R. Dodd and Will Waites 7 Numerical Procedures 193 R. Paul Singh 8 Food Physics 211 Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López 9 Food Processing 227 Yugang Shi, Jianshe Chen and Andrew Rosenthal 10 Food Engineering 271 R. Paul Singh 11 Food Packaging 303 Gordon L. Robertson 12 Nutrition 325 C. Jeya Henry and Lis Ahlström 13 Sensory Evaluation 351 Herbert Stone and Rebecca N. Bleibaum 14 Statistical Analysis 375 Herbert Stone and Rebecca N. Bleibaum 15 Quality Assurance and Legislation 391 David Jukes 16 Regulatory Toxicology 437 Gerald C. Moy 17 Food Business Management: Principles and Practice 453 Michael Bourlakis, David B. Grant and Paul Weightman 18 Food Marketing 473 Takahide Yamaguchi 19 Product Development 487 Ray Winger 20 Information Technology 503 Jeremy D. Selman 21 Communication and Transferable Skills 519 Jeremy D. Selman Index 535

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Book SynopsisWine growers are converting to biodynamic viniculture in record numbers. Some of the world’s best wines are now biodynamic.At its heart, biodynamic viniculture is about understanding the nature of vines and their relationship to the environment. This beautifully illustrated and informative book will be of interest to current biodynamic wine growers and those considering converting to biodynamic methods. It includes: -- an introduction to the theory of biodynamic viniculture and the Goethean method of observation in relation to vines;-- practical articles on all aspects of wine growing, including biodiversity, pruning, treating and preventing disease; -- case studies of biodynamic vineyards from around the world.Biodynamic wine expert Jean-Michel Florin has gathered contributions from biodynamic viniculturists to create a beautiful, full-colour book which is both a celebration of sustainable wine growing and an invaluable guide to the future of wine cultivation.Table of ContentsIntroductionPart 1 - A Goethean Approach1. The Archetypal PlantJean-Michel FlorinFour steps of plant observationPlant growth: point, line and planeThe three types of metamorphosisThe rootThe creation of substanceFruit formationWoody plants2. The VineJean-Michel FlorinA woody climberThe grape louse plagueThe vine’s gestureCultivation and habitatA paradigm change: from controlling to accompanying the vinePart 2 - A New Impulse3. Pathogenesis: The Grape Louse Plague Georg Meissner4. Salutogenesis: Restoring the Vine to HealthGeorg MeissnerPart 3 - A Viticulture that Respects the Vine’s True Nature 5. The Agricultural Organism Jean-Michel Florin6. From Grapevine Monoculture to a Diverse VineyardWerner Michlits 7. Undersowing Vines in Organic ViticultureMatthias Wolff 8. Biodynamic Vineyards at WorkThe Zusslin Estate, Alsace, FranceJean-Michel Florin Château d’Esther, St Loubès, Bordeaux, FranceJean-Michel FlorinEco Terreno, Sonoma County, California, USARobert Izzo and Daphne AmoryLittorai Wines, Sonoma County, California, USATed LemonSeresin Estate, Marlborough, New Zealand Colin RossPart 4 - How to Make the Vine Stronger9.ManureJean-Michel FlorinThe biodynamic preparations10.Esca: a Grapevine Trunk Disease Florian Bassini11.Fungal DiseasesJean-Michel FlorinField horsetail (Equisetum arvense)Willow The stinging nettle (Urtica dioica)12. The Nature of SulfurMarc Follmer13. The Nature of CopperMarc Follmer 14. Pruning to Reflect the Vine’s NatureHans-Christian Zehnter15. Gentle Pruning to Prevent Wood Disease François Dal 16. The Vine Nursery: Training the Breeder’s EyeJean-Michel Florin 17. Regenerative GraftingFrançois Dal 18.Growing Points Jean-Michel Florin Part 5 - The Future of the Vine 19. Wine Gold Hans-Christian Zehnter 20. Developments in Apple Breeding: a Possibility for the VineNikolaus Bolliger 21.The Future of Wine: Working with a Creative TensionJean-Michel FlorinAcknowledgementsPicture Credits ContributorsBiodynamic AssociationsNotesFurther ReadingIndex

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Book SynopsisRaspberry production and consumption is increasing steadily worldwide, and the potential health benefits of the fruit are becoming more widely known. Providing an international overview of the modern raspberry industry, this book covers North America, Europe, Asia and the Middle East. It discusses all aspects of raspberry growing, including plant growth and development, cultivar description and selection, site selection and preparation (including soil and drainage), climate, pest control, irrigation, shipping, economics, harvesting and the marketing of the final product. Much of this publication covers research based information, including hundreds of references and nearly eighty full colour plates. Taking a global perspective, this book provides a comprehensive yet concise reference for all horticulture students, raspberry growers, producers and fruit industry personnel looking for the latest information in raspberry production.Table of Contents1: Raspberries 2: Growth and Development 3: Climatic Requirements 4: Site Selection 5: Cultivar Development and Selection 6: Nursery Production of Plants 7: Propagation 8: Site Preparation, Soil Management and Planting 9: Soil and Water Management 10: Pruning and Training 11: Pest and Disease Management 12: Crop Production 13: Post Harvest Physiology and Storage of Raspberries 14: Marketing 15: Raspberry Farm Management and Economics 16: World Raspberry Production and Marketing: Industry Changes from 1960-2010

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Book SynopsisMcCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes. Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.Trade Review"I find this book hypnotically wonderful." "...it is hugely valuable if you have a professional interest in nutrition. The nutritionist's bible..." -- Brian Clegg * Popular Science *Table of ContentsForeword; Acknowledgements; Introduction; Tables; Additional tables; Appendices

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Book SynopsisThis book on single malt whisky makes an excellent guide for all whisky drinkers, from the novice to the connoisseur. Single malt whisky is the fastest expanding sector of the booming whisky market. Over half of Scotland’s whisky distilleries are open to visitors and visitor numbers reached record numbers of over 1.7 million in 2016. Whisky Classified has revolutionized our appreciation of single malt whisky. David Wishart cuts through the confusing jargon often used to describe single malts and replaces it with an objective and easily applied guide to taste using his easy to understand system of flavour profiles. He identifies twelve dimensions to the aroma and taste of a single malt whisky: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, floral. In this fully revised and updated edition, David Wishart has included all new UK and Irish producers of single malt whisky. The author has also updated the taste profiles for each selected malt to ensure that this book remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes and his flavour profiles according to this innovative classification. The history of whisky-making and production methods are clearly explained, and the author also explains how to organize a whisky tasting.

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Book SynopsisApplied Malting and Brewing Science The landmark guide to malting and brewing science is available in English for the first time Humans have been producing fermented beverages for at least ten thousand years. Chief among them is beer, which has arguably never been more popular than it is at this point in history. The United States alone boasts more than 9,500 breweries, a number which has risen steadily as the market for craft beer continues to grow in that country. Thus, maltsters and brewers there and around the world are constantly looking for ways to hone their skills to create products of the highest quality as consistently as possible. With the detailed information presented in this book, they will not only be able to reacquaint themselves with the basic tenets of their profession but will also acquire an in-depth scientific foundation and a wide range of practical knowledge in all aspects of advanced malting and brewing. This landmark work on malting and brewing, originally entitled Abriss der Bierbrauerei, is currently in its eighth edition and has hitherto only been offered in the German language. However, it is now finally available for the first time in translation, as an unabridged and updated English edition. Applied Malting and Brewing Science is a reference for those interested in any facet of malt and beer production, including all of the most recent technical innovations in equipment and processes. This book represents the collective knowledge amassed over many decades of research by Ludwig Narziß in his tenure as Professor at the Chair for Brewing Technology at Weihenstephan. Readers of Applied Malting and Brewing Science will find the following: Comprehensive treatment of topics covering raw materials, malt and wort production, fermentation, packaging and much more A team of authors with decades of experience in the fields of malting and brewing science, both in academia and in their application in the industry A design which facilitates use of the book as both a student textbook and as a practical guide Written by the late Ludwig Narziß and his team, Applied Malting and Brewing Science is an indispensable source for students at any level in related scientific disciplines and for anyone working in the malting and brewing industry.Table of ContentsA Few Words of Thanks ix Preface xi 1 The Technology of Malting 1 1.1 Malting Barley 1 1.1.1 The Morphology of Barley 2 1.1.2 The Chemical Composition of Barley 2 1.1.3 Determining and Evaluating the Properties of Barley 6 1.2 Preparing Barley for Malting 9 1.2.1 Receiving Barley in Bulk 9 1.2.2 Conveyor Systems 9 1.2.3 Cleaning and Sorting Barley 10 1.2.4 Preparing and Storing Barley 13 1.2.5 Artificial Drying of Barley 16 1.2.6 Plant Diseases and Animal Pests Affecting Barley 18 1.2.7 Changes in the Weight of Barley During Storage 19 1.3 Steeping the Barley 19 1.3.1 Moisture Uptake in the Barley Kernel 19 1.3.2 Supplying Oxygen to the Steeping Grain 20 1.3.3 Cleaning the Barley 21 1.3.4 Water Consumption 21 1.3.5 Steeping Equipment 22 1.3.6 Steeping Technology 25 1.4 Germination 28 1.4.1 The Theory of Germination 28 1.4.2 The Practice of Germination 36 1.5 Various Malting Systems 41 1.5.1 Floor Malting 41 1.5.2 Pneumatic Malting Systems 45 1.5.3 Germination Vessels in Pneumatic Malting Systems 49 1.5.4 The Finished Green Malt 65 1.6 Kilning the Green Malt 66 1.6.1 The Processes Involved in Kilning 66 1.6.2 Kilns 72 1.6.3 Kilning Techniques 79 1.6.4 Monitoring and Automating Kilning – Kiln Maintenance 87 1.6.5 Energy-Saving Measures 88 1.6.6 Additional Tasks Associated with Kilning 89 1.6.7 Handling of Malt After Kilning 90 1.6.8 Storing Malt and Maintaining Malt Stores 91 1.7 Malting Losses 92 1.7.1 Losses During Steeping 93 1.7.2 Losses During Respiration and Germination 93 1.7.3 Calculating Malting Losses 94 1.8 The Properties of Malt 95 1.8.1 External Characteristics 95 1.8.2 Mechanical Analysis 95 1.8.3 Physico-Chemical Analysis 96 1.9 Malt from Other Grains 98 1.9.1 Wheat Malt 98 1.9.2 Malt from Alternative Cereals 100 1.9.3 Pseudocereals 103 1.9.4 Specialty Malts 103 1.9.5 Micromalting 106 2 The Technology of Wort Production 109 2.1 Raw Materials for the Brewing Process 109 2.1.1 Malt 109 2.1.2 Adjuncts: Alternatives to Malt 109 2.1.3 Brewing Liquor 111 2.1.4 Hops 124 2.1.5 Adding Hops to the Wort 139 2.2 Milling the Malt 148 2.2.1 Monitoring Grist Quality 150 2.2.2 Mill Designs 150 2.2.3 Properties and Composition of the Grist 158 2.2.4 The Arrangement of the Milling Area 159 2.3 Wort Production 159 2.3.1 The Theory of Mashing 159 2.3.2 Mashing Techniques 168 2.3.3 Mashing Regimes 174 2.3.4 Particular Issues with Mashing 185 2.3.5 Monitoring the Mashing Process 186 2.4 Extracting the Wort (Lautering) 188 2.4.1 Operations During Lautering 188 2.4.2 The Lauter Tun 189 2.4.3 The Lautering Process with a Lauter Tun 192 2.4.4 Lautering with a Conventional Mash Filter 202 2.4.5 Membrane Compression Filters 203 2.4.6 The Thin-bed Filter 205 2.4.7 A Comparison of Thin-bed Mash Filtration and the Modern Lauter Tun 207 2.4.8 The Strainmaster 207 2.4.9 Continuous Lautering Methods 208 2.4.10 The Wort Collection Vessel 209 2.5 Boiling and Hopping the Wort 209 2.5.1 Wort Kettles 210 2.5.2 Physical Processes During Wort Boiling 215 2.5.3 Coagulation of Protein 216 2.5.4 Hopping the Wort 219 2.5.5 Aroma Compounds in Wort 226 2.5.6 Technical and Energy Aspects of Modern Wort Boiling Systems 229 2.5.7 Casting Out the Wort 236 2.5.8 The Cast-out Wort 237 2.5.9 Cleaning the Brewhouse Equipment 237 2.5.10 Automating the Wort Boiling Process 239 2.5.11 Options for Recovering Residual Extract 239 2.5.12 Spent Grain 241 2.5.13 Safety and Consistency in the Brewhouse Production 241 2.6 Brewhouse Yield 242 2.6.1 Calculation of Brewhouse Yield 242 2.6.2 Assessing Brewhouse Yield 244 2.6.3 Conclusions on the Topic of Brewhouse Yield 246 2.7 Wort Chilling and Elimination of Break Material 246 2.7.1 Chilling the Wort 247 2.7.2 Oxygen Uptake in the Wort 247 2.7.3 Elimination of Hot and Cold Break Material 247 2.7.4 Other Processes 249 2.7.5 Wort Chilling and Cold Wort Handling 249 2.7.6 Operations with a Coolship and a Baudelot (Falling Film) Chiller or a Closed Chiller 249 2.7.7 Closed Wort Chilling Systems 251 2.8 Cold Wort Yield 260 2.8.1 Data Collected for Cold Wort Yield 260 2.8.2 Calculation of Cold Wort Yield 260 2.8.3 Overall Yield in Wort Production (Overall Brewhouse Yield – OBY) 261 3 The Technology of Fermentation 263 3.1 Brewing Yeast 263 3.1.1 Yeast Morphology 263 3.1.2 The Chemical Composition of Yeast 264 3.1.3 Yeast Enzymes 264 3.1.4 Yeast Reproduction 265 3.1.5 Yeast Genetics 266 3.1.6 Genetic Manipulation of Yeast 266 3.1.7 Yeast Autolysis 268 3.2 Yeast Metabolism 268 3.2.1 Carbohydrate Metabolism 269 3.2.2 Protein Metabolism 271 3.2.3 Lipid Metabolism 272 3.2.4 Mineral Metabolism 273 3.2.5 Vitamins 274 3.2.6 Metabolites and Their Significance for Beer Quality 274 3.3 Bottom-fermenting Yeast in Brewing Operations 279 3.3.1 Yeast Strain Selection 279 3.3.2 Culturing Pure Strains of Brewing Yeasts 279 3.3.3 Yeast Degeneration and Loss of Typical Characteristics 281 3.3.4 Harvesting Yeast 282 3.3.5 Cleaning the Yeast 283 3.3.6 Yeast Storage 284 3.3.7 Shipping Yeast – Dry Yeast 285 3.3.8 The Physiological Condition of the Yeast 285 3.4 Beer Production with Bottom-fermenting Yeast 286 3.4.1 Fermentation Rooms or Cellars 286 3.4.2 Fermentation Vessels 287 3.4.3 Pitching the Yeast 294 3.4.4 Conducting Fermentation 297 3.4.5 Primary Fermentation 298 3.4.6 Degree of Attenuation 301 3.4.7 Maturation Levels of the Green Beer 304 3.4.8 Changes in the Wort During Fermentation 304 3.4.9 Recovery of Carbon Dioxide Produced During Fermentation 307 3.5 Maturation and Lagering 309 3.5.1 The Lager Cellar 310 3.5.2 Lager Vessels 311 3.5.3 The Maturation Process 312 3.6 Modern Fermentation and Lagering Methods in Beer Production 321 3.6.1 Methods of Operation for Fermenting in Tanks and Larger Vessels 321 3.6.2 Utilization of Intermediate Storage Tanks and Implementation of a Green Beer Centrifuge 326 3.6.3 Methods for Accelerating Fermentation and Maturation 327 3.6.4 Continuous Fermentation Processes 335 3.6.5 Classic CCTs Employed in a Continuous-flow Process 336 3.6.6 Hopping Beer on the Cold Side 336 4 Beer Filtration 339 4.1 The Theory of Filtration 339 4.2 Filtration Technology 341 4.2.1 Pulp Filtration 341 4.2.2 Diatomaceous Earth Filtration 342 4.2.3 Sheet Filters 349 4.2.4 Membrane Filtration 350 4.2.5 Centrifuges 351 4.3 Combined Clarification Processes 353 4.4 Options for Replacing Diatomaceous Earth as a Filter Medium 353 4.4.1 Combining a Centrifuge with a Pulp Filter 353 4.4.2 Combining a Fine Clarification Centrifuge and a Horizontal Filter 354 4.4.3 Multi-step Microfiltration 354 4.4.4 Filter Sheets 354 4.4.5 The Use of Synthetic Extrudates 355 4.4.6 Crossflow Microfiltration 355 4.4.7 Concluding Remarks on Modern Filtration Systems 359 4.5 Filtration – Auxiliary Equipment and Monitoring Devices 359 4.5.1 Auxiliary Equipment 360 4.5.2 Devices for Monitoring Filtration 360 4.6 Beginning and Ending a Filtration Run 361 4.7 Tank Bottoms 362 4.8 Compressed Air 363 5 Packaging Beer 365 5.1 Beer Storage After Filtration 365 5.2 Filling Barrels and Casks 365 5.2.1 Barrels and Casks 365 5.2.2 Cleaning Barrels and Casks 366 5.2.3 Filling Casks and Barrels 367 5.2.4 Improvements in Filling and Dispensing from Conventional Casks 368 5.2.5 Cleaning and Filling Kegs 368 5.2.6 Filling and Storage Areas 371 5.3 Bottling and Canning 371 5.3.1 The Containers 371 5.3.2 Cleaning Bottles 374 5.3.3 Bottling 377 5.3.4 Cleaning and “Sterilizing” Filling Machines 382 5.3.5 Capping the Bottles 383 5.3.6 Oxygen Uptake During Bottling 383 5.4 “Sterile Filling” and the Pasteurization of Beer 387 5.4.1 “Sterile Filling” 387 5.4.2 Pasteurization of Beer 391 5.5 The Layout of a Bottling Plant 393 6 Beer Losses 395 6.1 Factors Affecting Beer Losses 395 6.1.1 Wort Losses 396 6.1.2 True Beer Losses 397 6.2 Calculating Beer Losses 399 6.2.1 Calculation of Volumetric Losses 399 6.2.2 Calculation of Surpluses and Deficits 400 6.2.3 Calculating the Quantity of Wort and Beer Obtained from 100 kg of Malt 400 6.2.4 Calculating the Extract Losses from the Cast-out Wort and/or from Malt Grist 400 6.2.5 The Economic Aspects of Recovering Beer 401 7 The Finished Beer 405 7.1 The Composition of Beer 405 7.1.1 Extract in Beer 405 7.1.2 Volatile Compounds 406 7.2 The Classification of Beer 407 7.3 Properties of Beer 407 7.3.1 General Characteristics 407 7.3.2 The Redox Potential of Beer 407 7.3.3 Beer Color 408 7.4 The Aroma of Beer 408 7.4.1 Characteristics of Beer Aroma 409 7.4.2 Factors Influencing Flavor 410 7.4.3 Off-flavors in Beer 411 7.5 Beer Foam 414 7.5.1 The Theory of Foam Formation 414 7.5.2 Technological Influences on the Properties of Beer Foam 415 7.6 Factors Affecting the Physico-chemical Properties of Beer and Their Stabilization 418 7.6.1 The Composition of Colloidal Turbidity 418 7.6.2 The Formation of Colloidal Turbidity 419 7.6.3 Technological Measures to Improve Colloidal Stability 419 7.6.4 The Stabilization of Beer 419 7.6.5 The Flavor Stability of Beer 428 7.6.6 Methods for Monitoring and Predicting Flavor Stability 434 7.6.7 Turbidity Originating Chemically 435 7.6.8 Gushing 436 7.7 Filterability of Beer 438 7.7.1 The Causes of Poor Filterability in Beer 438 7.7.2 Remedial Measures 440 7.8 Microbiological Stability of Beer 441 7.8.1 Sources of Contamination 441 7.8.2 Maintaining Microbiological Shelf Life 443 7.9 Physiological Effects of Beer 445 7.9.1 The Nutritional Value of Beer 445 7.9.2 Dietary Effects of Beer 446 7.10 Bottom-fermented German Beer Styles 446 7.10.1 Pale Lager Beer (Helles) 447 7.10.2 Pale Export (12.5+ %, w/w) 447 7.10.3 Pils or Pilsner 448 7.10.4 Heller Bock 448 7.10.5 Märzen 449 7.10.6 Dunkles and Schwarzbier 449 7.10.7 German Porter 450 7.10.8 Rauchbier or Smoked Beer 450 7.11 Special Beers 451 7.11.1 Dietetic Beers of the Past 451 7.11.2 Nutritive Beers 453 7.11.3 Non-alcoholic Beers 454 7.11.4 Methods for Limiting Alcohol Content 454 7.11.5 Alcohol Removal with Physical Methods 456 7.11.6 Combinations of Different Processes in the Production of Non-alcoholic Beer 459 7.11.7 Low-alcohol Beers 461 8 Top Fermentation 465 8.1 General Information 465 8.2 Top-fermenting Yeast 465 8.2.1 Morphological Characteristics 465 8.2.2 Physiological Differences 466 8.2.3 Fermentation Attributes 466 8.2.4 Yeast Handling 467 8.3 Top Fermentation Techniques 468 8.3.1 Fermentation Rooms and Fermentation Vessels 468 8.3.2 Wort Composition 470 8.3.3 Pitching the Yeast 470 8.3.4 Primary Fermentation 470 8.3.5 Changes in Wort During Top Fermentation 473 8.3.6 Maturation 474 8.3.7 Filtration and Filling 476 8.4 Production Methods for Various Top-fermented German Beers 477 8.4.1 Altbier (Düsseldorf and Lower Rhine) 477 8.4.2 Kölsch 479 8.4.3 Kristallweizen – Filtered Wheat Beer (Free of Yeast) 480 8.4.4 Hefeweizen – Bavarian-style Wheat Beer with Yeast 484 8.4.5 Top-fermented Beers Brewed with Malted Cereals Other Than Barley and Wheat 488 8.4.6 Berliner Weisse 490 8.4.7 Other Traditional Top-fermented Beer Styles 491 8.4.8 Malzbier 493 8.4.9 Bavarian-style, Top-fermented Nutritive Beers 493 8.4.10 Top-fermented, Non-alcoholic Beers 494 8.4.11 Top-fermented, Low-alcohol Beers 494 8.5 Gluten-Free Beer 494 8.5.1 Production from Conventional Raw Materials – Genetic Modification of Raw Materials Through Breeding 494 8.5.2 Enzymatic Modification of Raw Materials 494 8.5.3 Beer Production from Gluten-free Sugar or Starch Sources 495 8.5.4 Carbohydrate-rich Cereals and Pseudocereals 495 9 High-gravity Brewing 497 9.1 High-gravity Wort Production 497 9.1.1 Lautering 497 9.1.2 Mashing 497 9.1.3 Wort Boiling 497 9.1.4 Whirlpool Operations 498 9.1.5 Dilution of High-gravity Wort at the Chiller 498 9.2 Fermentation of High-gravity Wort 499 9.3 Dilution of High-gravity Beer After Maturation 499 9.4 The Properties of Beer Produced with High-gravity Techniques 500 Index 501

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Book SynopsisHealthy Soils for Healthy Vines provides a clear understanding of vineyard soils and how to manage and improve soil health for best vineyard performance. It covers the inherent and dynamic properties of soil health, how to choose which soil properties to monitor, how to monitor soil and vine performance, and how vineyard management practices affect soil health, fruit composition and wine sensory characters. It also covers the basic tenets of sustainable winegrowing and their significance for business resilience in the face of a changing climate. This book will be of practical value to anyone growing grapevines, managing a vineyard or making wine, from the small individual grower to the large wine company employee. It will be of special interest to winegrowers employing organic, natural, or biodynamic methods of production, where the primary focus is on the biological health of the soil.Table of ContentsChapter 1: Introduction to the concept of soil health Chapter 2: Inherent factors of soil health Chapter 3: Dynamic factors of soil health Chapter 4: Assessing soil health Chapter 5: Viticultural practices and soil health Chapter 6: Soil and environmental influences on grapevine growth, fruit and wine characteristics Chapter 7: What does the future hold?

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Book Synopsis

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Book Synopsis60 spirit-free and stylish drink recipes for the mindful drinker, perfect for anyone wanting a break from booze as part of a healthier lifestyle.The low- and no-alcohol lifestyle is booming.Alcohol Not Included provides 60 stylish drink recipes for the mindful drinker. These delectable drinks are not mocktails' where regular cocktails are simply adapted to remove the alcohol, but modern alcohol-free drinks that are delicious and unique in their own right. Featuring non-alcoholic cocktails, long drinks and punches, this beautifully illustrated book will help you craft your ultimate spirit-free sipper whether that's the cooling Matcha Mojito, the brunch-perfect Cold Brew Coffee Sour or the festive spice of Winter Cup punch.Perfect for anyone living booze-free for health or wellness reasons or simply sober curious!

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Book SynopsisNutrition for Sport, Exercise, and Performance offers a clear, practical, and accessible guide to building a comprehensive understanding of sport and exercise nutrition from leading experts in nutrition and exercise science. Nutrition before, during, and after training or a sporting event can improve the comfort, energy, and performance of athletes of all levels, from elite to recreational, as well as providing long-term health benefits. As such, nutrition is a key element of an athlete's health and performance strategy, whether competing recreationally or at an elite level.Split into three parts, this new and revised edition of Nutrition for Sport, Exercise, and Performance provides an evidence-based introduction to nutrition for sport, exercise, and performance. Part I focusses on nutrition and sport science by explaining key principles underpinning sports nutrition science, including energy systems, exercise physiology and metabolism, and the

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Book SynopsisThe authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience.Trade Review"This book is in a class by itself. If you thought taste was located on your tongue, then this unique book will disabuse you of that notion and reveal how both eating and cooking are extraordinarily rich multisensory experiences." (New York Journal of Books, 1 November 2014) "Their exhaustive analyses of everything from plate size to flavour incongruities are laced with details such as cutlery's evolution from Victorian marrow scoops and chocolate muddlers to today's textured spoons and 'aromatic forks.'" (Nature, 30 October 2014) "The Perfect Meal can't fail to entertain, inform and ultimately to dazzle."—Heston Blumenthal, chef and owner of The Fat Duck "Not many people are as ready to realise the importance of the senses, not only in cooking but in eating, as Charles Spence and Betina Piqueras-Fiszman ...This book demonstrates beyond doubt that gastronomy is the most complex creative discipline that exists."—Ferran Adrià, elBullifoundation "Focusing on the brain's interpretation of our eating experience, pioneers Spence and Piqueras-Fiszman acknowledge the interdisciplinary nature of gastronomy, rendering a complex area of study both digestible and applicable."—Ben Reade, Gastronome and Head of Culinary Research and Development at Nordic Food Lab "The Perfect Meal goes beyond the exotic ingredients and creative insights of the chef and into the realm of the diner’s psychology. Using an accessible writing style that neither talks down to the reader nor dumbs down the science, the authors take us into the relatively unexplored world of the dining context: the gastrophysics of the visual, acoustic, tactile – not to mention taste and smell – influences that we are exposed to in every dining experience.This is a new approach to thinking about dining that will appeal to and inform anyone who has ever been convinced to buy a cookbook by its illustrations or who persists, despite failure, to try to get a booking at The Fat Duck."—John Prescott, Ph.D, author of Taste Matters: Why We Eat the Foods We Do "Nowadays a great many chefs are realising that science also has a place at the table; that a dining experience is made up of far more than just good food. By understanding how we use our senses to interact with and appreciate food we may be able to further enhance our guests' dining experiences. This book looks at many topics which will become increasingly relevant to both chefs and our food culture as a whole in the coming years." — Jozef Youseff, chef and author of Molecular Gastronomy at Home (www.kitchen-theory.com) "...packed with insights that are fascinating to anyone in possession of an appetite."—Amy Fleming, The Guardian "One thing is for sure, after reading this book eating out will never be the same again...."—The Oxford Martin Programme on the Future of FoodTable of ContentsForeword xiii Preface xvii 1 Introducing the Perfect Meal 1 1.1 Introduction 1 1.2 A brief history of culinary movements 2 1.2.1 Nouvelle Cuisine 2 1.2.2 The rise of molecular gastronomy 3 1.2.3 Molecular gastronomy or modernist cuisine? 5 1.2.4 On the rise of the celebrity chef 7 1.3 The search for novelty and surprise 8 1.3.1 The taste of expectation 10 1.3.2 Food as theatre: the multisensory experience economy meets cuisine 11 1.4 The brain on flavour 12 1.4.1 Neurogastronomy 12 1.4.2 Do neurogastronomists make great-tasting food? 14 1.5 Food and the perception of everything else 16 1.6 Gastrophysics: the new science of the table 18 1.7 Food perception is fundamentally multisensory 21 1.8 Isn’t modernist cuisine only for the lucky few? 22 1.9 Amuse bouche 25 References 27 2 Let the Show Commence: On the Start of the Perfect Meal 37 2.1 Introduction 37 2.1.1 Mood food 38 2.2 On the social aspects of dining 42 2.2.1 Waiting staff 42 2.2.2 The company 44 2.3 On the design of the menu 47 2.3.1 Scanning the menu: ‘Oysters, steak frites, field greens, oysters…’ 48 2.3.2 ‘This dessert is literally calling me’ 50 2.3.3 Images on the menu 52 2.3.4 On a diet? Does nutritional information help? 54 2.3.5 Price and behaviour 55 2.3.6 On the format of the menu 59 2.4 Conclusions 62 References 62 3 Tastes Great, But What do We Call It? The Art and Science of Food Description 71 3.1 Introduction 71 3.2 Snail porridge 73 3.3 Can labelling enhance the taste and/or flavour of food? 77 3.4 Interim summary 81 3.5 On the neuroscience of naming food 81 3.6 Naming names 84 3.7 Does food labelling influence the perceived ethnicity of a dish? 85 3.8 Natural and organic labels 87 3.9 Health/ingredient labels 88 3.10 Local labels 90 3.11 Descriptive food labelling 91 3.12 Labelling culinary techniques 92 3.13 Surprise! 95 3.14 Expectations and reactions 96 3.15 Conclusions 98 References 100 4 Plating and Plateware: On the Multisensory Presentation of Food 109 4.1 Introduction 109 4.2 A potted history of food presentation 111 4.3 The plate: the essential element of our everyday meal 115 4.3.1 On the colour of the plate 115 4.3.2 The shape of the plate 119 4.3.3 The size of the plate 121 4.3.4 On the haptic aspects of the plateware 122 4.4 Interim summary 128 4.5 The plate that is not a plate 128 4.5.1 Reaching new heights 129 4.5.2 On the smell and sound of the plateware 130 4.5.3 Camouflage 132 4.5.4 Improvised plateware 133 4.5.5 Purpose-made plateware 134 4.6 On the multiple contributions of the visual appearance of a dish 135 4.6.1 On the importance of harmony on the plate 136 4.7 Individual diner responses to the visual presentation of food 141 4.8 Conclusions 143 References 143 5 Getting Your Hands on the Food: Cutlery 151 5.1 Introduction 151 5.2 The story of cutlery 153 5.3 The material qualities of the cutlery 159 5.3.1 The quality of the cutlery 160 5.3.2 Tasting the cutlery 161 5.4 Size matters 165 5.5 On the texture/feel of the cutlery 166 5.6 Colourful cutlery 168 5.7 Cutlery that is not 169 5.8 Finger food 174 5.9 Eating without hands 175 5.10 Conclusions 177 References 177 6 The Multisensory Perception of Flavour 183 6.1 Introduction 183 6.2 Perceiving flavours 183 6.3 Taste 186 6.3.1 Are you a supertaster? 187 6.4 Olfactory–gustatory interactions 188 6.4.1 Cross-cultural differences in multisensory flavour perception 190 6.5 Oral-somatosensory contributions to multisensory flavour perception 191 6.5.1 Are you a thermal taster? 193 6.6 Interim summary 193 6.7 The sound of food 194 6.8 Visual flavour 196 6.8.1 How does colour influence flavour perception? 196 6.8.2 Summary of research on visual flavour 200 6.9 The cognitive neuroscience of multisensory flavour perception 200 6.10 Conclusions 202 References 204 7 Using Surprise and Sensory Incongruity in a Meal 215 7.1 Introduction 215 7.2 How did sensory incongruity become so popular and why is it so exciting? 216 7.2.1 The search for novelty 216 7.2.2 The rise of molecular gastronomy/modernist cuisine 216 7.2.3 The rise of sensory marketing and multisensory design 217 7.2.4 Globalization 217 7.3 Defining sensory incongruity 218 7.4 Noticing sensory incongruity 219 7.4.1 Disconfirmed expectations 221 7.4.2 Hidden and visible incongruity 222 7.5 A brief history of sensory incongruity at the dinner table 224 7.6 Colour–flavour incongruity 226 7.7 Format–flavour incongruity 227 7.8 Smell–flavour incongruity 230 7.9 Interim summary 231 7.10 The diner’s response to sensory incongruity 232 7.10.1 Attentional capture 232 7.10.2 Surprise 232 7.10.3 Memorability 232 7.11 Molecular gastronomy and surprise 233 7.12 Sensory incongruity and the concept of ‘naturalness’ 236 7.13 Individual differences in the response of diners to sensory incongruity 239 7.14 Conclusions 241 References 242 8 Looking for Your Perfect Meal in the Dark 249 8.1 Introduction 249 8.2 The social aspects of dining in the dark 251 8.3 Why are dining in the dark restaurants so popular nowadays? 252 8.4 Seeing or not seeing (correctly) the food 255 8.4.1 The importance of colour to food 255 8.4.2 Do our other senses really become more acute in the dark? 260 8.5 Does dining in the dark really capture how the blind experience food? 264 8.6 Cooking in the dark 265 8.7 Conclusions 265 References 266 9 How Important is Atmosphere to the Perfect Meal? 271 9.1 Introduction 271 9.2 Atmospherics and the experience economy 275 9.3 The Provencal Rose paradox 278 9.4 Does the atmosphere really influence our appraisal of the meal? 280 9.5 On the ethnicity of the meal 280 9.6 Tuning up how much money and time we spend at the restaurant 282 9.6.1 The style and volume of the music 282 9.6.2 The tempo of the music 284 9.6.3 “Pardon?” 285 9.7 Context and expectation 286 9.8 The lighting 287 9.9 The olfactory atmosphere 288 9.10 On the feel of the restaurant 291 9.11 Atmospheric contributions to taste and flavour perception 294 9.12 Multisensory atmospherics 298 9.13 Conclusions 299 References 301 10 Technology at the Dining Table 311 10.1 Introduction 311 10.2 Technology on the dining table 312 10.3 Transforming the dining experience by means of technology 315 10.4 Augmented Reality (AR) food: A case of technology for technology’s sake? 317 10.5 Using QR codes to change our interaction with food 319 10.6 Fostering healthy eating through the incorporation of technology 320 10.7 Technology and distraction 322 10.8 Using technology to control the multisensory atmosphere 323 10.9 On the neuroscience of matching sound to food (and how technology might help) 324 10.10 On the future of technology at the table: digital artefacts 326 10.11 The SmartPlate 328 10.12 Anyone for a ‘Gin & Sonic’? 328 10.13 The tablet as twenty-first century plateware? 329 10.14 Tips from the chef at the tips of your fingers 331 10.15 Conclusions 331 References 333 11 On the Future of the Perfect Meal 339 11.1 Introduction 339 11.2 On the history of predicting the future of food 341 11.2.1 A meal (or even a day’s food) in a single dose 341 11.2.2 On the mechanization of feeding 345 11.2.3 Air ‘food’ 346 11.2.4 Artificial flavours 348 11.3 From the past to the future of food 351 11.3.1 Sous vide as the twenty-first century microwave 351 11.3.2 3D printed food: an astronomical idea 353 11.3.3 On the future of cultured meat 355 11.3.4 Note-by-note cuisine 356 11.3.5 Eating insects for pleasure: bug burger with insect paste, anyone? 358 11.3.6 The new algal cuisine 362 11.4 Anyone for a spot of neo-Futurist cuisine? 363 11.4.1 Food theatre: food as entertainment 364 11.4.2 Plating art 365 11.5 Interim summary 366 11.6 Acknowledging our differences 367 11.7 The meal as catalyst for social exchange 367 11.8 Is it a restaurant or is it a science laboratory? 369 11.9 Pop-up dining, story telling and the joys of situated eating 371 11.10 Conclusions 372 References 374 Index 383

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Book SynopsisCelebrate the 26th anniversary of the Dogfish Head Craft Brewery with this rich, adventurous history The Dogfish Head Book: 26 Years of Off-Centered Adventures?celebrates a quarter-century in business for the Dogfish Head Craft Brewery. Over the past 26 years, the Dogfish Head founders have learned timeless lessons about working and living. This book shares their hard-earned insights and helps readers navigate life's adventures. Through its colorful design and photos,?The Dogfish Head Book?brings the brewing business to life. Inside, you'll find wisdom and entertainment in the form of memorabilia, photos, and the Dogfish Head Rules of Thumb. Food and beer lovers, entrepreneurs, and business professionals alike will enjoy this unique book, which also makes a perfect gift for any Dogfish Head fan or craft beer enthusiast. Since its start in 1995, Dogfish Head has grown exponentially to become one of the most celebrated craft breweries in the UTable of ContentsPreface 8 The City Lights Library at the Dogfish Inn 12 Chapter 1: Brewing Up ... A Love of Beer 15 How Sam Met Mariah 18 How Mariah Met Sam 20 Learn From Those Who Came Before You 22 The First Seeds of Beer Inspiration 24 Cherry Pale Ale 26 Coworker Profile: Olivia Dickinson 31 Chapter 2: What’s In A Name? 32 The Motto 34 The Shark & Shield 36 The Plan 38 Punkin Ale 43 The First Brewing System 46 Let the Brewing Begin 48 Signs 50 Prohibition and Dogfish Head 52 Shelter Pale Ale and Chicory Stout 62 Sugar 64 Aprihop 66 Immort Ale 68 Raison D’etre 71 Coworker Profile: Alison Ruark 73 The 5-Barrel System 74 Bottling 76 The Six Packs 79 Building A Bigger Brewery 80 World Wide Stout 86 Midas Touch 90 Namaste 94 90 Minute Ipa 96 Indian Brown Ale 100 Olde School Barleywine 103 Nobody Told Me There’’d Be Days Like This 108 Coworker Profile: Bryan Selders 115 Chapter 3: Think Global, Drink Local 116 Milton 119 Rhythm 122 Breaking the Rules of Brewing 124 Pangaea Festina Lente 128 60 Minute Ipa 130 Increasing Production 132 Raison D’extra 135 Bottlecaps 136 Burton Baton 138 Fort 140 Chateau Jiahu 142 Coworker Profile: Ryan & Janelle Mazur 144 Chapter 4: The OG Craft Beer Evangelist 146 Palo Santo Marron 152 Red & White 154 Black & Blue 156 The Big Ol’ Beer Bottle 158 The Mullet 160 Coworker Profile: Kenny Thorpe 163 Chapter 5: The Great Communicator 164 Mariah Explains 166 Theobroma 170 My Antonia 172 Sah’tea 174 The Spicing Pots 177 The Cold Storage 177 Liquor De Malt 178 Chicha 182 Saison Du Buff 184 Ta Henket 186 Bitches Brew 188 Hellhound 190 Urkontinent 192 Faithfull Ale 194 Positive Contact 196 Coworker Profile: Nora Sheehan 199 Chapter 6: Brew Masters 200 Grain To Glass 205 The Steampunk Tree House 206 Noble Rot 208 Oak-Aged Noble Rot 209 Tweason’ale 210 Savor Flowers 212 Birra Etrusca Bronze 214 Firefly Ale 216 American Beauty 218 Kvasir 220 Sixty-One 222 Piercing Pils 224 Coworker Profile: Wendy Domurat 227 Chapter 7: Take Your Pants Off 228 The Inn 238 Pennsylvania Tuxedo 256 Rosabi 259 Beer Thousand 260 Beer for Breakfast 262 Coworker Profile: Connie Park 265 Chapter 8: Enjoy the Journey 266 Celebrating the Epiphany 267 Joining the Fans 268 Proceed Slowly, 270 Go Thoughtfully 270 Higher Math 274 Sick Cider 276 Liquid Truth Serum 278 The Dogfish Head Distillery 280 Barrel Honey Rum 285 Analog Vodka 287 Chesapeake & Maine 289 Smoke on the Water Oysters 291 Seaquench Ale 294 Coworker Profile: Matt Barth 299 Chapter 9: The New R&D Brewery 300 Coworker Profile: Mark Carter 315 Chapter 10: Out with the Old, In With the New 316 “Wooden … It Be Nice!” V Bunyan’s Lunchbox Evolves To The Full-Fledged Tasting Room & Kitchen 334 Canned Cocktails 348 Our Latest Exploration 351 Coworker Profile: Seth Limanek 355 Coworker Profile: Cj And Cindy Novack 356 A Fan’s Perspective On 26 Years 359 Cheers To The Next 26! 366 Index 367

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Book SynopsisThere are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available.Topics discussed include Sequential SBSE, a novel extraction procedure A simplified method for switching from one-dimensional to two-dimensional GC-MS How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS Analyzing and combating off-flavors caused by metabolites from microorganisms A technique for measuring synergy effects between odorants The identification of the characterizing aroma-active compounds of tropical fruits with high economic potentTrade Review"…state-of-the-art....Present[s] the most recent methods in flavor, off-flavor, and malodor analysis." —Food Trade Review "This book is very interesting and covers many facets of flavor analysis. … will surely contribute to the advancement of flavor and fragrance research."—IASI Polytechnic Magazine " … an interesting book that makes a significant contribution to advancing this fascinating topic."—Chromatographia "…state-of-the-art....Present[s] the most recent methods in flavor, off-flavor, and malodor analysis." —Food Trade Review "This book is very interesting and covers many facets of flavor analysis. … will surely contribute to the advancement of flavor and fragrance research."—IASI Polytechnic Magazine " … an interesting book that makes a significant contribution to advancing this fascinating topic."—Chromatographia Table of ContentsGeneral applications. Techniques to maximize analyte sensitivity. Techniques to maximize GC peak resolution and MS identification. New GC-olfactometry approaches for studying synergistic effects of odor active compounds in food and beverage samples. Reference chapters describing formation of odor active chemicals in food systems.

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Book SynopsisThis book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstTrade ReviewThis ambitious volume brings together an international group of scholars to explore cultural and historical factors that have shaped both the taste of Mexican foods, as well as Mexicans' tastes. * Heather Paxson, Massachusetts Institute of Technology, USA *This is an original work that makes a significant contribution to the discussion on taste and its cultural and political construction. * Rachel Black, Connecticut College, USA *A welcome addition to an engaging and timely topic. Its interdisciplinary approach has the potential to extend and build upon existing scholarship in thoughtful and critical ways. * Emma-Jayne, University of Wales Trinity Saint David, USA *Table of ContentsList of Illustrations Introduction: The Politics of Taste and Identity Matters of Taste. The Politics of Food and Identity in Mexican Cuisines Steffan Igor Ayora-Diaz Section I. Tasting the Past in Mexican Foods 1. A Touch of Pre-Colombian Maya Flavor Lilia Fernández-Souza 2. Gastronomy and the Origins of Republicanism in Mexico Sarah Bak-Geller Corona 3. Alcohol Consumption Patterns among Different Social Groups during Yucatan’s Gilded Age Héctor Hernández Álvarez and Guadalupe Cámara Gutiérrez 4. The Flavors of Corn: A Unique Combination of Tradition and Nature Mario Fernández-Zarza and Ignacio López Moreno Section II. The Identity and Politics of Mexican Foods – And the Politics of Identity 5. A Taste for Agave: The Emerging Practices and Politics of Mezcal Connoisseurship Ronda Brulotte 6. Making and Changing Yucatecan Taste in Yucatán: Innovation and Persistence in Yucatecan Gastronomy Steffan Igor Ayora-Diaz 7. The Life Delicious: Taste and Politics in Merida, Yucatan Gabriela Vargas-Cetina 8. To Eat Chapulines in Oaxaca, Mexico: One Food, Many Flavors Jeffrey H. Cohen and Paulette Schuster Section III. Taste and Displacement. Mexican Food in the World of Consumption 9. The Taste of Oaxaca: It’s to Die for! Ramona L. Pérez 10. Dos Equis and Five Rabitt: Beer and Taste in Greater Mexico Jeffrey M. Pilcher 11. Diffused Palates: The Evolution of Culinary Tastes of Jewish Mexicans Living in Israel Paulette Schuster 12. Defining Sanitized Taste and Culinary Tourism in Cozumel, Mexico Christine Vassallo-Oby Postface Is there Mexican food? Taste and the Politics of Cultural Identity Richard Wilk Index

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Book SynopsisGuru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrià has been featured on Time magazine''s list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food's preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià's culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf.A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the scienceTrade ReviewThis alphabetical handbook of food ingredients, food-related processes, and food preparation tools is written for the professional cook who is no longer constrained by traditional culinary ingredients and techniques and is instead encouraged to experiment and explore the intersection of cooking and food science. … Students of the culinary arts and food science may benefit from this useful information presented in a concise format. Summing Up: Recommended.—CHOICE, September 2010… a landmark in the history of cooking … the first such book to be initiated and shaped by professional cooks themselves, and to be so forward-looking … both a gift and a challenge. The gift is the book itself and the information it holds. The challenge is to make use of it creatively and generously .—From the Foreword by Harold McGee… the fountainhead of a futuristic approach to food that pervades the kitchens of young, ambitious chefs everywhere … Mr. Adrià's single-handed influence is staggering …—Beppi Crosariol, The Globe and MailHe's doing the most exciting things in our profession today.—Chef Paul Bocuse, namesake of Bocuse d’Or, biennial world chef championshipTable of ContentsForeword, Preface, Acknowledgments, How to Use Modern Gastronomy, A–Z, Theme Index

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Book SynopsisDemystify the world of whisky.Whisky experts Nick Morgan and The Whisky Exchange open the lid on the whisky industry, revealing what makes one of the world's simplest spirits just so popular. Everything You Need to Know About Whisky will answer all of your burning questions; from what makes the perfect scotch and how to drink it like a pro to an exploration of distilleries around the world and their fascinating (often scandalous) histories. This indispensable guide is filled with insider tips on finding your new favourite bottle and brewing up the very best whisky based cocktails - essential reading for all whisky fans, novices and experts alike.

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Book SynopsisSimple Instructions and Superb Recipes from a Winemaking Legend With local breweries and wineries popping up everywhere, learning how to make wine is on everyone’s “to do” list. Utilize the guidance of home-winemaking legend Jack B. Keller, Jr. In the 1990s, Jack started one of the first (if not the first) wine blogs on the internet. His expertise, along with that of wine chemistry guru Daniel Pambianchi, is shared with you in Home Winemaking. It takes a fun, practical, step-by-step approach to making your own wine. The book begins with an introduction to winemaking, including basic principles, equipment needed, and exactly what to do. After the fundamentals are covered, you’re given a variety of tested, proven, delicious recipes. More than just grape wines, you’ll learn how to make wine out of everything from juices and concentrates to foraged ingredients such as berries and roots. There are even recipes that utilize dandelions and other unexpected ingredients. With 65 options, you can expand your winemaking season indefinitely! Jack’s simple approach to the subject is perfect for beginners, but winemakers of every skill level will appreciate the wealth of information. So get this essential winemaking book, and get started. You’ll be sipping to your success in no time.Table of ContentsIntroduction Chapter 1: Essential Concepts Chapter 2: Equipment, Additives, and Supplies Chapter 3: Putting It All Together Chapter 4: Grape Wine Recipes Chapter 5: Soft Fruit and Berry Wine Recipes Chapter 6: Hard Fruit Wine Recipes Chapter 7: Root Wine Recipes Chapter 8: Flowers, Herbs, and Forage Wine Recipes Chapter 9: Wine Recipes for Concentrates Chapter 10: Juice Wine Recipes Appendices Index

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Book SynopsisThe Small-Scale Dairy includes everything you need to know in order to successfully produce nourishing, healthy, farm-fresh milk. Whether for home use, direct sale to the consumer, or sale to an artisanal cheesemaker, high-quality raw milk is a delicate, desirable product. Successful and sustainable production requires the producer to consider and tackle many details, ranging from animal care to microbiology to good hygienic practices–and, for those with commercial aspirations, business plans, market savvy, and knowledge of the regulations. Applicable to keepers of cows, goats, or sheep, The Small-Scale Dairy offers a holistic approach that explores the relationships between careful, conscientious management and the production of safe, healthy, and delicious milk. A historical overview offers readers a balanced perspective on the current regulatory environment in which raw milk lovers find themselves. Included are options for designing a well-functioning small dairy, choosing equipment, and understanding myriad processes—such as the use of low-temperature pasteurization where raw milk sales are prohibited. Whether you have a one-cow home dairy, a fifty-goat operation, or are simply a curious consumer, The Small-Scale Dairy is an accessible and invaluable resource for achieving your goals.Trade ReviewBooklist- "Many an urban or suburban dweller has dreamed about producing milk that comes not from a bottle but from one’s own animal, be it cow, goat, or sheep. Launching such an operation may daunt, but, as Caldwell details, it’s far from an impossible challenge given the proper resources, knowledge, and pluck. Even a few animals can produce enough milk daily to bottle one’s own, or process it into salable secondary products such as cheese or yogurt. Selecting, feeding, and sheltering dairy animals are complex processes to get actual milking underway. Local and national governments closely regulate production and distribution of dairy products with an eye to protecting the public from all manner of transmittable diseases. Learning about these regulations and regional variances is critical to commercial viability. With burgeoning interest in locavorism, this book may prove to have a much larger audience than one might anticipate.”Publishers Weekly- "Whether you’re considering opening a small commercial dairy, daydreaming about adding a couple of miniature milking goats to your urban homestead, or just curious about the hoopla over raw milk, Caldwell (Mastering Artisan Cheesemaking) has the lowdown. She can’t repress her own lifelong passion for dairy animals and milk—she was raised from birth on raw milk from a neighbor’s cow and kept her own 4H cow before her current ownership of a goat’s milk dairy farm—but her hardheaded, gritty descriptions of the realities of keeping dairy livestock will filter out all aspirants but those most suited to what Caldwell calls a '‘lifestyle business’ rather than a growth or investment business.' She offers comprehensive advice about business plans and licensing; choosing and caring for animals; building and managing a dairy; and maintaining impeccable dairy hygiene. She also profiles a variety of appealing small dairies; but perhaps most fascinating to prospective milkmaids, artisanal cheese eaters, and quotidian milk-drinkers are her chronicles of the checkered history of small dairies and extensive coverage of the biology and chemistry of that precious, astoundingly complex white liquid called milk.”“What a pleasure to read a book about milk production that is at once engaging, nonpolitical, and full of level-headed advice on how to start a small milking operation. I love the practical information on everything from pecking order to water troughs to animal nutrition to finding markets outside the commodity-processing system. I can see dog-eared copies of this book becoming staple references in the back pockets of their owners’ overalls.”--David E. Gumpert, author of Life, Liberty, and the Pursuit of Food Rights"Caldwell doesn't try to convince you that dairy farming is easy (it's not), but she does give you the tools and information you need to make your hard work pay off. From choosing equipment, to caring for your cows, goats, or sheep, to making your own kefir or yogurt, Caldwell covers it all in clear, layperson's terms. An excellent companion for any new or wannabe small-scale dairy farmer."--Abigail Gehring, author of The Homesteading Handbook and The Illustrated Encyclopedia of Country Living“Raw milk is today’s fastest growing agricultural market, a niche product poised to become mainstream. In The Small-Scale Dairy, Gianaclis Caldwell provides those wishing to meet the demand for unprocessed milk everything they need to produce safe, healthy, raw dairy products. From cow and goat care to milk sanitation and testing, Caldwell answers all your questions and provides reliable advice based on years of experience. For both producers and consumers, The Small-Scale Dairy is a must read and a valuable contribution to a growing movement.”--Sally Fallon Morell, president, The Weston A. Price Foundation, and founder, A Campaign for Real Milk“If you’re considering taking your passion for dairying full time, this is absolutely the book for you. Gianaclis Caldwell’s The Small-Scale Dairy expertly and comprehensively guides you through the entire process of making milk products for home and market. From the science of microbiology and the function of udders, to what’s needed to create a milking parlor and even sample floor plans for dairies of all sizes and scales, everything you need to run a dairy is here.”--Ashley English, author of Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More, and Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations and Potluck Parties

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Book SynopsisThere has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry’s newcomers are “farmstead” producers–those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. Few career choices lead to such extremes of labor, emotion, and monetary challenge. In The Small-Scale Cheese Business (originally published in 2010 as The Farmstead Creamery Advisor), respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as: * Analyzing your suitability for the career; * Designing and building the cheese facility; * Sizing up the market; * Negotiating day-to-day obstacles; * Ensuring maximum safety and efficiency. Drawing from her own and other cheesemakers’ experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker, The Small-Scale Cheese Business will also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.Trade Review"Here's a nuts-and-bolts, no-nonsense, and essential guide for anyone curious about starting a farmstead dairy. Who better to explain the intricacies and pitfalls of the cheesemaking business than a true practitioner—a woman with a lifetime of experience caring for cows and goats."--Brad Kessler, author of Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese"Where there's a will, there's a 'whey.' For both the dreamer and those who've already set their sights on the beauty of being a cheesemaker, here is all the information to get started in business and survive. Caldwell's first-hand knowledge takes the reader from their fledgling idea to selling their finished product, and is presented in an easy-to-understand format. Watch out—you may start a venture that just might succeed! This is a brilliant how-to guide, and just what us stewards and entrepreneurs need during a time when our farmland must be saved."--Ricki Carroll, Owner of cheesemaking.com"The Small-Scale Cheese Business is an authoritative, yet friendly and approachable, guide to the process of establishing a farmstead creamery. Simply a must-have for anyone who wants to realize their dream of making and selling cheese."--Tami Parr, Author of Artisan Cheese of the Pacific Northwest"There have been many books written, and classes given on the subject of cheesemaking, but primarily from the process-oriented view. Little has been written about how to get started, or the answer to, "What are we up against here?" The Small-Scale Cheese Business fills in those blanks. One of the best pieces of advice in this book is for cheesemakers to build a base foundation beginning with proper business management. No matter how good the cheese, or how much you love your animals; everything depends upon a good business plan to eventually turn a profit. Especially useful, in addition, is Caldwell's chapter on developing an aging space in light of increasing energy costs. This has been a not-so-well thought out part of many cheesemaking projects, and could be some of the most important information in this book. To be sure, Gianaclis Caldwell asks the big questions that need to be considered before beginning to develop such a project; it's a true reality check every aspiring cheesemaker needs. In fact, this book should be in all their libraries."--Jim Wallace, cheesemaking.com"The Small-Scale Cheese Business is thorough, eloquent, and generous—a must-have book for anyone considering establishing a creamery. Each point is covered in detail: from the fundamental reasons for going into the business to begin with, to the design of the make room, all the way to the often-neglected exit strategy. This is a good business book for any-sized dairy."--Max McCalman, author of Mastering Cheese: Lessons for Connoisseurship from a Maitre Fromager"This delightful book is a road map to success for aspiring farmstead cheesemakers. It will help them plan, implement, and develop their new businesses. Passionate stories of experience are revealed, giving great insight into becoming a sustainable, conscientious, and entrepreneurial cheesemaker—including common pitfalls and how best to avoid them. It's about time someone writes such a comprehensive guide! I will recommend this book to every aspiring cheesemaker I know. We would have saved numerous hours and dollars with such an invaluable resource."--David Gremmels, President of The American Cheese Society; Co-owner of Rogue Creamery

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Book SynopsisCountry & Townhouse's Best Book for Christmas, 2018A delectable anthology celebrating the finest writing on wine.In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street Journal and House and Garden - selects over twenty pieces of memorable fiction and nonfiction about the making, selling and, of course, drinking of fine wine.Including excerpts from novels, short fiction, memoir and narrative nonfiction, Wine Reads features big names in the trade and literary heavyweights alike. We follow Kermit Lynch to the Northern Rhône, while long-time New Yorker writer A. J. Liebling raises feeding and imbibing on a budget in Paris into something of an art form. Michael Dibdin's fictional Venetian detective Aurelio Zen gets a lesson in Barolo, Barbaresco and Brunello vintages from an eccentric celebrity, and writer and gourmet Joseph Wechsberg visits the medieval Château d'Yquem to sample different years of the roi des vins. Also showcasing an iconic scene from Rex Pickett's Sideways and work by Jancis Robinson, Roald Dahl, Auberon Waugh and McInerney himself, this is an essential volume for any disciple of Bacchus.Trade ReviewOne of the most gifted writers of his generation...whatever he does makes fascinating reading. * Observer *No contemporary author quite matches Jay McInerney. * Mail on Sunday *A scabrously scintillating stylist. * Guardian *His wine judgments are sound, his anecdotes witty and his literary references impeccable. * New York Times *The best wine writer in America. * Salon *

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Book SynopsisDespite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often do not know what is happening at a molecular level or why certain practices produce superior or inferior results, for example, why adjusting a temperature rewards them with winning oils. This book aims to provide some of the answers as well as the importance of the chemicals responsible for the flavour and health effects. Readers will also get a deeper understanding of what makes an extra virgin olive oil authentic and how scientists are helping to fight fraud regarding this valuable commodity. Including anecdotes from growers of olives and producers of oils, the authors provide an accessible text for a wide audience from food science students to readers interested in the human story of olive oil production.Table of ContentsOlive Origins; The Beginning of a Grove: Planting the Trees; The Tree Through the Year; Season's End: Harvesting the Fruit; Processing: The Most Important Hour; Delivering Quality and Assuring Authenticity; Good Taste is Required; Health Effects: But is Olive Oil Good for You?; 1001 Uses for Olive Oil; Sustainability

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Book SynopsisFrom the time of the Picts to the present day, Scotland has played an important role in the development of British brewing, providing a host of inventions and other contributions vital to its success. Covering such topics as Scotch Ale, Porter, Shilling Ales and the influential waters of Edinburgh and Alloa, The Little History of Scottish Brewing will intrigue both the aficionado and the interested enthusiast.

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