Food and beverage technology Books
Taylor & Francis Ltd Biological and Pharmacological Properties of the Genus Moringa
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£128.25
Taylor & Francis Ltd Producing and Consuming the Craft Beer Movement
Book SynopsisProducing and Consuming the Craft Beer Movement is an ethnographic analysis of the craft beer movement and its rapid development as an industry that articulated a different set of values: celebrating, quality, community, and good taste.This book will provide an excellent foundation for considering craft beer and an entrepreneurial practice that produces other forms of value beyond monetary value. The craft beer movement has been an important movement for thinking about contemporary consumer culture, and how that consumer culture might develop a very different set of values and priorities from those of the dominant consumer culture that is created by large-scale industries focused on the instrumental values of profit and efficiency. Located in one site, the ethnography is situated within the larger context of the rise of digital media, the evolution of cities, and the latest stage of the capitalist marketplace. The book is distinctive as it is ethnographic in iTable of ContentsChapter 1 – Introduction: The Craft Community IntroductionWhat Is Craft?Central ThemesChapters in the BookChapter 2 – Brewing and Doing EthnographyIntroductionBoundariesEthnographyPositivist ScienceCounter Narratives and TrendsTheoretical PracticeLimitationsChapter 3 – History of Craft BeerIntroductionImaginationAuthenticityCommunityBrewing in the United StatesEarly Beer HistoryPost War Mass Culture and Mass Culture BeerCraft Beer Begins in the United StatesGenerationsCraft Brewing in PhiladelphiaChapter 4 – Political Economy and Craft BeerIntroductionFrom Welfare Capitalism to NeoliberalismGlobalization and the Political Economy of Consumer CapitalismThe Information RevolutionSpatial TransformationsTransformations in Consumer Culture (Taste Revolution)Craft Beer in Britain: A ComparisonSummaryChapter 5 – Knowledge Production and Social ReproductionIntroductionInvisible CollegeCommunities of Practice and Affinity SpacesHomebrewingThemesSummaryChapter 6 – Digital Media and the Possibility of CraftOpening StoryDigital Media and SpaceProduction/Distribution/ConsumptionSummaryChapter 7 – Values and Value ProductionOpening StoryCraftAuthenticity AgainValue and ValuesBeer LabelsFrom Being to BecomingConclusionChapter 8 – Blurring the Edges: Craft Beer’s LimitationsIntroductionCraft Beer and AlcoholismWhite Male Culture of Homebrewing and Craft BrewingCraft Beer and RaceCraft Beer and GenderSummaryChapter 9 – ConclusionQuality over Mass ConsumptionCommunity and AuthenticityGenerationsDigital MediaCurrent TensionsFinal Thoughts
£118.75
Taylor & Francis Ltd Starch in the Bioeconomy
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£43.69
Taylor & Francis Ltd Volatile Compounds Formation in Specialty Beverages
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£166.25
Taylor & Francis Ltd Antioxidants and Functional Foods for Neurodegenerative Disorders
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£82.64
Taylor & Francis Ltd Snack Foods
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£185.25
Taylor & Francis Ltd Snack Foods
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£66.49
Taylor & Francis Ltd Microbial Cell Factories
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£43.69
Taylor & Francis Ltd Food and Age in Europe 18002000
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£39.99
Taylor & Francis Ltd Sourdough Innovations
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£147.25
Taylor & Francis Ltd Emerging Technologies in Food Preservation
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£152.00
Taylor & Francis Ltd Mycotoxins in Food and Beverages
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£61.99
Taylor & Francis Ltd Nutritional and Integrative Strategies in Cardiovascular Medicine
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£166.25
Taylor & Francis Ltd Food Rheology
Book SynopsisRheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in food science and engineering to understand and assess food rheology.Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task.Key Features Presents a practical, direct and didactic description of food rheology, with many examples and applications Includes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tips Describes different food products (liquid, semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications Explores structure-processing-properties relations More direct, practical and consulting, this book can help students, professionals and professors to understand the basic concepts to design, perform and interpret experiments related to food processing and properties.Table of Contents1. Introduction and Basic Concepts of Rheology. 2. Fluid Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors. 3. Viscoelasticity of Fluid, Semisolid and Solid Foods. 4. Effect of product composition, structure and processing on food rheological properties. 5. Assessing Rheological Properties of Fluid and Semi-solid Food Products: Rheometry. 6. Assessing Rheological Properties of Solid Food Products: Rheometry. 7. Conclusions
£73.14
Taylor & Francis Ltd Handbook of Cereals Pulses Roots and Tubers
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£204.25
Taylor & Francis Ltd Wild Mushrooms
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£166.25
Taylor & Francis Ltd Food Cultures and Geographical Indications in Norway
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£49.99
Taylor & Francis Ltd Millets
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£82.64
Taylor & Francis Ltd Food Rheology
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£185.25
Taylor & Francis Ltd Winemaking
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£80.74
Taylor & Francis Ltd Handbook of Aseptic Processing and Packaging
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£204.25
Taylor & Francis What is Food
Book SynopsisThis volume brings together contributions that provide a snapshot of current food research. What is Food? acknowledges the many dimensions of food, including its social, cultural, symbolic and sensual qualities, while also being material in that it is fundamental to our survival.The collection addresses contemporary challenges and reflects the concerns of funders and researchers working in the broad field of the sociology of food: dietary health, sustainability, food safety and food poverty. Reflecting broader academic trends, the chapters are moreover concerned with interdisciplinarity, the analysis of change, data reuse and the use of social media as data. The book includes empirical evidence from around the UK, Denmark, Sweden, Switzerland and Taiwan and addresses food both as a lens through which to examine these wider social relationships, processes and social change and as a primary subject.The contributions will be of interest to a wide rangTable of ContentsIntroduction Part 1: Studying Food 1. Revisiting ‘Eating Out’ – Understanding 20 Years of Change in the Practice in Three English Cities 2. Food Poverty in Context: Parental Sacrifice and Children’s Experiences in Low-Income Families in the UK 3. From Practices to Volumes, from Meaning to Nutrients: An Interdisciplinary Approach to Healthy and Sustainable Food Consumption 4. Traditional or Cultural Relativist School Meals? The Construction of Religiously Sanctioned School Meals on Social Media Part 2: Changes and Challenges 5. ‘I Wouldn’t Delve into It Too Much’: Public Concerns (or not) About the Contemporary UK Food Supply System 6. Eating Less Meat ‘to Save the Planet’: Studying the Development of Sustainable Healthy Eating Advice in the UK and Denmark 7. Healthy Eating, Social Class and Ethnicity: Exploring the Food Practices of South Asian Mothers 8. The Original Taste of Real Food: The Discursive Formation of Taiwan’s Food Education 9 ‘We Need to Survive’: Integrating Social Enterprises Within Community Food Initiatives
£33.99
Taylor & Francis Food and Experiential Marketing
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£41.99
Taylor & Francis Ltd Molecular Food Microbiology
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£61.74
Taylor & Francis Ltd Advanced Computational Techniques for Heat and Mass Transfer in Food Processing
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£166.25
Taylor & Francis Ltd Millets
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£209.00
Taylor & Francis Ltd Food Processing
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£263.30
Taylor & Francis Ltd The Science of Thai Cuisine
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£65.54
Taylor & Francis Ltd Fermentation and Algal Biotechnologies for the Food Beverage and Other Bioproduct Industries
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£114.00
Taylor & Francis Ltd Agricultural Biotechnology Biodiversity and Bioresources Conservation and Utilization
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£147.25
Taylor & Francis Ltd Biopackaging
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£43.69
Taylor & Francis Ltd Yogurt
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£47.49
Taylor & Francis Ltd Thermal and Nonthermal Encapsulation Methods Advances in Drying Science and Technology
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£63.64
Taylor & Francis Digital Food Activism
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£41.99
Taylor & Francis Ltd Soy Globalization and Environmental Politics in South America
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£39.99
Taylor & Francis Ltd Hydrocolloids in Food Product Development
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£147.25
Taylor & Francis War Agriculture and Food
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£137.75
Taylor & Francis The Business of Champagne
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£137.75
Taylor & Francis The New Regulation and Governance of Food
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£51.29
Taylor & Francis Ltd Food Systems Failure The Global Food Crisis and the Future of Agriculture Earthscan Food and Agriculture
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£51.29
Taylor & Francis Ltd Food Sovereignty Convergence and Contradictions Condition and Challenges ThirdWorlds
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£128.25
Taylor & Francis Asian Americans and the Shifting Politics of Race
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£51.29
Taylor & Francis The New Regulation and Governance of Food
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£137.75
Taylor & Francis Asian Americans and the Shifting Politics of Race
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£128.25
Taylor & Francis Ltd Female Prostitution in Costa Rica
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£128.25
Taylor & Francis Regoverning Markets
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£128.25
Taylor & Francis The New Cultures of Food
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£128.25
Taylor & Francis Benchmarking in Food and Farming Creating Sustainable Change 1 Gower Sustainable Food Chains Series
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£128.25