Search results for ""author the editors of food"

The writings gathered in this book explore an important but little-publicized movement in American culture - the marked resurgence of agrarian practices and values in rural areas, suburbs, and even cities. It is a movement that in widely varied ways is attempting to strengthen society's roots in the land while bringing greater health to families, neighbourhoods and communities. "The New Agrarianism" vividly displays the movement's breadth and vigour, with selections by such award-winning writers as Wendell Berry, William Kittredge, Stephanie Mills, David Orr, Scott Russell Sanders and Donald Worster. As editor Eric Freyfogle observes in his introduction, agrarianism is properly conceived in broad terms, as reaching beyond food production to include a whole constellation of ideals, loyalties, sentiments and hopes. It is a temperament and a moral orientation, he explains, as well as a suite of diverse economic practices - all based on the insistent truth that people everywhere are part of the land community, as dependent as other life on its fertility and just as shaped by its mysteries and possibilities. The writings included here have been chosen for their engaging narratives as well as their depiction of the New Agrarianism's broad scope. Many of the selections illustrate agrarian practitioners in action - restoring prairies, promoting community forests and farms, reducing resource consumption, reshaping the built environment. Other selections offer pointed critiques of contemporary American culture and its market-driven, resource-depleting competitiveness. Together, they reveal what Freyfogle identifies as the heart and soul of the New Agrarianism: its yearning to regain society's connections to the land and its quest to help craft a more land-based and enduring set of shared values. The book is for social critics, community activists, organic gardeners, conservationists and all those seeking to forge sustaining ties with the entire community of life.

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"With its diversity throughout including almost 40 authors from different therapeutic modalities, continents and professional fields the book indeed is both an ‘invitation and challenge’ and a means ‘to aid transcultural therapists in conducting their work in a sensitive and informed manner’. It brings to mind a colourful and well stocked market comprising two parts. The first provides nourishing food for practitioners such as contributions to theory, use of interpreters, training, supervision, research and case studies. The second offers an outstanding exploration of the impact of different cultural backgrounds orchestrated by the editor, whose compilation from a UK perspective might be a useful example for other cultural and language areas. The involved reader will be delighted to have this inspiring handbook to hand."Gerhard Stumm, Ph.D., psychotherapy trainer, Vienna "Therapists pride themselves on cherishing the uniqueness of every client. This book offers a powerful challenge for it plainly demonstrates that a commitment to honouring uniqueness cannot be divorced from a sensitivity to the cultural, racial, spiritual and ethnic differences that clients present in an increasingly multicultural society. Here is an impressive compendium that illuminates the many clinical, training, relational and supervisory issues involved together with the widest range of contributions from diverse cultures that I have ever encountered in one volume. Colin Lago is to be congratulated on editing an invaluable resource which is both stimulating and disturbing in its implications."Brian Thorne, Emeritus Professor of Counselling, University of East Anglia and Co-founder of The Norwich CentreThis fascinating book examines recent critical thinking and contemporary research findings in the field of transcultural counselling and psychotherapy. It also explores the effects of different cultural heritages upon potential clients and therapists.The first part of the book reflects the curriculum, context and content of counselling and psychotherapy training courses, with regards to sensitivity to diversity. It covers key issues such as: Implications of identity development for therapeutic work Ethnic matching of clients and therapists Working with interpreters and bi-cultural workers Overcoming racism, discrimination and oppression within the counselling process An overview of current research within this field In the second part, the authors give personal accounts that explore the impact of cultural heritage on people who have moved from their countries of origin to ‘Western’ countries,, such as the UK or the USA.The Handbook of Transcultural Counselling and Psychotherapy will be of immense value to a wide range of readers, including counselling and therapy practitioners, supervisors, trainees, agency managers and colleagues in other therapy-related services. Contributors: Aileen Alleyne, Alison Barty, Anita Chakraborty, Divine Charura, Riccardo Draghi-Lorenz, Patricia Eschoe, Farkhondeh Farsimadan, Tiane Corso Graziottin, Delroy Hall, Fiona Hall, Addila Khan, Indu Khurana, Colin Lago, Courtland C. Lee, Yair Maman, Susan McGinnis, Isha Mckenzie-Mavinga, Roy Moodley, Renate Motschnig, Sheila Mudadi-Billings, GoEun Na, Seamus Nash, Bernie Neville, Yuko Nippoda, Ladislav Nykl, Simon du Plock, Judy Ryde, Antony Sigalas, Harbrinder Dhillon Stevens, Patsy Sutherland, Rachel Tribe, Andrea Uphoff, Valerie Watson, Tony Wright, Jin Wu and Neelam Zahid.

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These irresistibly delicious recipes come from the kitchens of home cooks who grow much of their own food on their family farms. They prepare their daily meals with as much care and enthusiasm as they garden and tend the land. These cooks use whole foods, animal fats, organic vegetables, and sustainably grown chicken, beef, and pork to make Foggy Day Chili, Maple Almond Granola, Chicken Thighs with Red Potato Crust, Garlic Soup with Parsley Spaetzle, Apple Butter Spice Cake, and Goat Cheese Spread. Editor/Author Elsie Kline is also the Garden and Food Editor of Farming Magazine. The Farm Home Family Cookbook offers more than 200 delectable recipes, each with readily available ingredients and clear, step-by-step instructions. The book also includes Elsie Kline's lively thoughts about gardening, farming, and family life.

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Breakfast is an exploration of everything about breakfast and brunch. This celebration of the most popular meal of the day offers engaging stories, essential how-tos, and killer breakfast recipes. Discover exciting new ingredients and the secrets to making Entenmann’s Cake Doughnuts and Taco Bell Crunchwraps at home, among many other dishes. Learn the origins of scrapple and how to brew barista-level drinks. Based on the popular website ExtraCrispy.com, this book—the perfect gift for anyone who loves all-day-breakfast—is packed with 100 photos, humorous illustrations, and amazing, craveable food.

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Between 1760 and 1860, the English countryside was subject to constant attempts at agricultural improvement. Most often these meant depriving cottagers and rural workers of access to land they could cultivate, despite evidence that they were the most productive farmers in a country constantly short of food. Drawing from a wide range of contemporary sources, Apostles of Inequality argues that such attempts, driven by a flawed faith in the wonders of capital, did little to increase agricultural productivity and instead led to a century of increasing impoverishment in rural England. Jim Handy rejects the assertions about the benefits that accompanied the transition to "improved" agriculture and details the abundant evidence for the efficiency of smallholder, peasant agriculture. He traces the development of both economic theory and government policy through the work of agricultural improver Arthur Young (1741–1820), government advisor Nassau William Senior (1790–1864), and the editors and writers of the Economist, as well as Adam Smith and Thomas Robert Malthus. Apostles of Inequality demonstrates how a fascination with capital – promoted by political economy and farmers’ desires to have a labour force completely dependent on wage labour – fostered widespread destitution in rural England for over a century.

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Current discussions of the ethics around alternative food movements--concepts such as "local," "organic," and "fair trade"--tend to focus on their growth and significance in advanced capitalist societies. In this groundbreaking contribution to critical food studies, editors Yuson Jung, Jakob A. Klein, and Melissa L. Caldwell explore what constitutes "ethical food" and "ethical eating" in socialist and formerly socialist societies. With essays by anthropologists, sociologists, and geographers, this politically nuanced volume offers insight into the origins of alternative food movements and their place in today's global economy. Collectively, the essays cover discourses on food and morality; the material and social practices surrounding production, trade, and consumption; and the political and economic power of social movements in Bulgaria, China, Cuba, Lithuania, Russia, and Vietnam. Scholars and students will gain important historical and anthropological perspective on how the dynamics of state-market-citizen relations continue to shape the ethical and moral frameworks guiding food practices around the world.

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A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur.“[The book features] many of the culinary names [Kalins] worked with . . . like Colman Andrews, Marcella Hazan, Michael Anthony and Anita Lo. Through her eyes and lively prose, they provide [a] compelling common-sense approach to food that will easily resonate with experienced cooks and should bolster the confidence of novices.” — New York TimesThe cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Savuer magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become.Dorothy’s prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she’s learned from fellow home cooks are just as important). For Dorothy, a lifetime of exposure to incredible cooks and chefs means that she can’t enter her kitchen without hearing the voices of mentors and friends with whom she cooked over the years as they reveal their favorite techniques. Marcella Hazan warns her against valuing look over flavor. Christopher Hirsheimer advises that sometimes water is the best liquid to add to a dish rather than stock or wine. Her onetime Southern mother-in-law wisely knows that not everyone who asks for a biscuit is food hungry. Woven through the text are dozens of narrative recipes, from her mother’s meat loaf to David Tanis’s Swiss Chard Gratin.The Kitchen Whisperers will prompt older readers to identify and cherish the food mentors in their own lives, just as it will inspire younger readers to seek them out. Stories and recipes from Dorothy’s notable connections will inspire the creative food journeys of all.

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AN INSTANT NEW YORK TIMES BESTSELLERA USA TODAY BESTSELLER"Talking with Jessica, I realized how easy it had been for me to kind of put all 12 years of my time on Big Bang Theory under one general umbrella, as it were. The questions she asked and the information she'd reveal to me from someone else she'd interviewed forced me into a frame of mind where each season - and sometimes each episode - became it's own, separate entity again. . . Frankly, it turned into a version of therapy I hadn't realized I'd needed and couldn't have known how much I'd enjoy." -Jim ParsonThe Big Bang Theory is a television phenomenon. To the casual viewer, it's a seemingly effortless comedy, with relatable characters tackling real-life issues, offering a kind of visual comfort food to its millions of dedicated fans. But the behind-the-scenes journey of the show from a failed pilot to a global sensation is a fascinating story that even the most die-hard fans don't know in its entirety. THE BIG BANG THEORY: THE DEFINITIVE, INSIDE STORY OF THE EPIC HIT SERIES is a riveting, entertaining look at the sitcom sensation, with the blessing and participation of co-creators Chuck Lorre and Bill Prady, executive producers Steve Molaro and Steve Holland, as well as Johnny Galecki, Jim Parsons, Kaley Cuoco, Simon Helberg, Kunal Nayyar, Melissa Rauch, Mayim Bialik, and more. Glamour senior editor Jessica Radloff, who has written over 150 articles on the series (and even had a cameo in the finale!), gives readers an all-access pass to its intrepid producing and writing team and beloved cast. It's a story of on-and-off screen romance told in hilarious and emotional detail, of casting choices that nearly changed everything (which even some of the actors didn't know until now), of cast members bravely powering through personal tragedies, and when it came time to announce the 12th season would be its last, the complicated reasons why it was more difficult than anyone ever led on. Through hundreds of hours of interviews with the sitcom's major players, Radloff dives into all this and much more. The book is the ultimate celebration of this once-in-a-generation show and a must-have for all fans.

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From Carolyn Turgeon, editor in chief of Enchanted Living and author of The Faerie Handbook and The Mermaid Handbook, comes this exquisitely illustrated and beautifully designed lifestyle compendium, a complete guide to the world of unicorns covering fashion and beauty; arts and culture; and home, food, and entertaining with step-by-step crafts and recipes.Strong, regal, and dazzling, there is no more romantic a creature in both folklore and pop culture than the majestic unicorn. Known for its preference for solitary living in the depths of enchanted and perfumed forests, the unicorn will only occasionally reveal itself to virginal ladies and/or save the day with its magical horn, which is said to neutralize poison when dipped into food or drink.In medieval times, unicorns were a symbol of chivalry and aristocracy, so it’s no surprise that they became the ideal companion for gallant knights, and eventually, the symbol of Jesus in many illuminated bestiaries. They also came to represent unknown danger in the ancient city of Persepolis in 515 BCE, a belief immortalized on the British coat of arms with the unicorn shown as the mighty lion’s fiercest opponent. This feud also appears in a traditional English nursery that was the origin of the quarrel between The Lion and the Unicorn in Lewis Carroll’s Through the Looking-Glass. It wasn’t long before a piece of the unicorn’s mane, blood, and horn became hot commodity in man’s pursuit for immortality. Today, unicorns can be found in modern tales like Harry Potter, television shows like My Little Pony, colorful Lisa Frank-inspired fashion and makeup trends, and must-have food crazes like the Unicorn Frappuccino and bagels. Divided into four sections: flora and fauna; fashion and beauty; arts and culture; home, food, and entertaining—The Unicorn Handbook is the ultimate compilation and guidebook filled with step-by-step projects and recipes throughout. Learn how to make your very own unicorn tail loop braid or unicorn dust for that extra sparkle in your life. There are recipes to make a plum cake straight from the world of Alice in Wonderland and tips on how to throw the most unique garden party ever (complete with instructions on how to make unicorn horn table favors and utensils). And there’s also an exclusive interview with Peter S. Beagle, the author of the classic tale The Last Unicorn.

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The Big Bang Theory is a television phenomenon. To the casual viewer, it's a seemingly effortless comedy, with relatable characters tackling real-life issues, offering a kind of visual comfort food to its millions of dedicated fans. But the behind-the-scenes journey of the show from a failed pilot to a global sensation is a fascinating story that even the most die-hard fans don't know in its entirety.The Big Bang Theory: The Definitive, Inside Story of the Epic Hit Series is a riveting, entertaining look at the sitcom sensation, with the blessing and participation of co-creators Chuck Lorre and Bill Prady, executive producers Steve Molaro and Steve Holland, as well as Johnny Galecki, Jim Parsons, Kaley Cuoco, Simon Helberg, Kunal Nayyar, Melissa Rauch, Mayim Bialik, and more. Glamour senior editor Jessica Radloff, who has written over 150 articles on the series (and even had a cameo in the finale!), gives readers an all-access pass to its intrepid producing and writing team and beloved cast. It's a story of on-and-off screen romance told in hilarious and emotional detail, of casting choices that nearly changed everything (which even some of the actors didn't know until now), of cast members bravely powering through personal tragedies, and when it came time to announce the 12th season would be its last, the complicated reasons why it was more difficult than anyone ever led on. Through hundreds of hours of interviews with the sitcom's major players, Radloff dives into all this and much more. The book is the ultimate celebration of this once-in-a-generation show and a must-have for all fans.AN INSTANT NEW YORK TIMES BESTSELLERA USA TODAY BESTSELLERNAMED A BEST BOOK OF 2022 BY GLAMOUR"Talking with Jessica, I realized how easy it had been for me to kind of put all 12 years of my time on Big Bang Theory under one general umbrella, as it were. The questions she asked and the information she'd reveal to me from someone else she'd interviewed forced me into a frame of mind where each season - and sometimes each episode - became it's own, separate entity again. . . Frankly, it turned into a version of therapy I hadn't realized I'd needed and couldn't have known how much I'd enjoy." -Jim Parsons

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Solid Phase Microextraction (SPME) is a flexible and convenient sampling and sample preparation technique that extracts different kinds of analytes, including both volatile and non-volatile, without the use of a solvent. The technique facilitates fast, simple and automated determination of target analytes in a range of matrices. As it offers a green methodology, it is growing in popularity as an alternative tool in analytical chemistry to traditional methods. This book follows on in spirit from the editors’ previous title, Applications of Solid Phase Microextraction and will introduce the reader to breakthrough methodologies and cutting edge applications. Although it assumes a good degree of SPME knowledge, an overview of the fundamentals is given before taking the reader through an update of the field. The reader will learn the basic principles and advantages of different SPME formats including the stir bar extraction techniques, thin film SPME, Bio-SPME, and new trends in different coatings. Applications in complex media, including food analysis, drug residues and bioanalysis are covered. Bringing together leading sample preparation academics from around the world, the editor has put together an informative new book, suitable for analytical chemists and practitioners utilising SPME tools in their research.

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Optimal performance of the liver and gastrointestinal tract is vital for general human health. The gastrointestinal system is the main site of nutrient digestion and absorption, and therefore has substantial effects on providing energy and growth for the body. All nutrient and non-nutrient components have an impact on the gastrointestinal system, either locally or systemically. Undeniably, gastrointestinal disorders, with increasing lifetime prevalence, have a profound effect on human health and reduce the quality of life. Nowadays, therapeutic options are limited to medical therapy, including pharmacologic approaches and surgical intervention or lifestyle changes aimed at dietary modifications and increased physical activity. Certainly, dietary modifications can be effective in preventing, treating, and alleviating associated symptoms and complications. In addition to improving whole dietary patterns, the components of foods, collectively or independently, also have a substantial role in their therapeutic features. These components, particularly bioactive compounds, confer unique health benefits and aid in management of various diseases. Recently, investigators have paid much attention to chemopreventive activity of bioactive dietary compounds in the treatment and prevention of gastrointestinal diseases. Fruits, vegetables and edible plants are the main source of biologically active compounds with anti-inflammatory, antioxidant, and protective properties. Most importantly, no major side effects have been reported for these compounds until now. Therefore, this book offers novel targets for prevention, treatment and management of liver and gastrointestinal diseases by providing evidence of effectiveness of bioactive compounds of functional foods. Furthermore, intracellular and molecular pharmacological mechanisms of action of bioactive compounds will also be discussed. It seems that bioactive compounds bring new hope for patients with gastrointestinal disorders through their anti-inflammatory and anti-oxidative potential. The editors hope that the book will be a useful reference for researchers, product developers, health professionals and students.

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A compelling portrayal by the veteran journalist of the lives of farming communities on either side of the U.S.-Mexico border and the surprising connections between them “Conniff brings her skills and insights to a particularly urgent project: moving beyond the polarizing politics of our current era, and taking a deeper look at how people who have been pitted against each other can forge bonds of understanding.” —E.J. Dionne Jr., co-author of 100% DemocracyWinner of the Studs and Ida Terkel AwardIn the Midwest, Mexican workers have become critically important to the survival of rural areas and small towns—and to the individual farmers who rely on their work—with undocumented immigrants, mostly from Mexico, accounting for an estimated 80 percent of employees on the dairy farms of western Wisconsin. In Milked, former editor-in-chief of The Progressive Ruth Conniff introduces us to the migrants who worked on these dairy farms, their employers, among them white voters who helped elect Donald Trump to office in 2016, and the surprising friendships that have formed between these two groups of people. These stories offer a rich and fascinating account of how two crises—the record-breaking rate of farm bankruptcies in the Upper Midwest, and the contentious politics around immigration—are changing the landscape of rural America. A unique and fascinating exploration of rural farming communities, Milked sheds light on seismic shifts in policy on both sides of the border over recent decades, connecting issues of labor, immigration, race, food, economics, and U.S.-Mexico relations and revealing how two seemingly disparate groups of people have come to rely on each other, how they are subject to the same global economic forces, and how, ultimately, the bridges of understanding that they have built can lead us toward a more constructive politics and a better world.

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Human beings share the earth with many other living creatures and have dealt with them in many different ways. Animals have furnished humans with food, done their work, aroused their curiosity, provided them with "sport," stimulated their sense of beauty, and provoked their wonder. They have also shared affection, when both the human and animal have decided to give it. No less varied or avoidable are the attitudes humans have developed toward these creatures.This collection of writings selected from a vast literature about animals is also about the people who have been inspired to write on that subject. Sometimes consciously and sometimes unconsciously the writer implies an answer to one or more of the questions that any concern with an animal must raise, such as: What is an animal's place in nature? Are they here primarily to serve as a food source? Do they possess inherent rights and privileges? How are they alike or different from humans? The answers to these questions are as varied as the authors. Each narrative description, or exposition contributes something to an over-all picture of human beings' relations with and attitudes toward the animal kingdom.It is a remarkable conclusion, illustrated by Krutch's chronological arrangement within categories, that almost every major attitude and activity that has ever existed concerning animals still exists today even though there has been a drift in certain directions. Although the editor fairly represents the opposing view, his sympathies lie with those for whom the animal world embodies something to be loved and learned from rather than merely to be studied or exploited.

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From the editors of the award-winning culinary magazine, Saveur: The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence.Offering authentic, from-the-source recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of SAVEUR represents a comprehensive foundation for any home cook looking for a go-to guide—and daily inspiration—from a trusted source. Also includes suggested menus for holidays and occasions; illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life. The 16 chapters are organized by course and food type. A robust selection of pantry basics (DIY condiments, stocks and sauces, spice blends and rubs, and more) is also included. Each recipe includes a headnote (explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion) and there are illustrations and cook’s notes, imparting helpful tips (wear gloves when working with hot chiles, using young ginger for the best flavor) scattered throughout the book. Icons call out vegetarian dishes and other helpful information at a glance. Multiple indexes make it easy to find recipes for any occasion. Table of Contents APPETIZERS SALADS SOUPS AND STEWS SANDWICHES, PIZZAS, AND SAVORY PIES PASTA, NOODLES, AND DUMPLINGS EGGS CHICKEN, DUCK, AND OTHER FOWL BEEF, LAMB, GOAT PORK SEAFOOD VEGETABLES BEANS, GRAINS, RICE, AND POTATOES BREADS AND ROLLS DESSERTS DRINKS PANTRY

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For the past 34 years, best-selling author Cal Samra, age 87, has been the editor of a national humor newsletter called The Joyful Noiseletter directed mainly to churches and health professionals. Health, physical fitness, and longevity have been the author's longstanding interests during his years as an Associated Press and newspaper reporter, and as the lay executive director of the Huxley Institute for Biosocial Research, a medical research foundation. But he says he owes his health and longevity to the teachings of the many health pioneers, from long-ago centuries to the present, who are featured in this book. For the book, this award-winning health and humor historian researched and treaded into the history and teachings of many health pioneers down through the centuries: religious figures of all faith traditions, medical doctors, nurses, health professionals, counselors, agnostic philosophers, bodybuilders, professional athletes, dietitians, and nutritionists, and rediscovered their admonitions on health and longevity which have long since been forgotten or ignored. Starting with the Hebrew prophet Daniel (circa 620 B.C.), he then proceeded down through the centuries to Jesus, the third-century Greek physicians, the Franciscans, John Wesley, Harriet Beecher Stowe, Ellen White, Sojourner Truth, Dr. John Harvey Kellogg, the Hindu Swami Vivekanada, Teddy Roosevelt, George Bernard Shaw, Catherine Doherty, Linus Pauling, Jack LaLanne, Dr. Donald L. Cooper, M.D., Dr. Rex Russell, M.D., Patch Adams, M.D., Dr. Mehmet Oz, M.D., Etta Dale Hornsteiner, professional athletes like Tom Brady, and Serena and Venus Williams, Bob Hope, and many others. All of them were extraordinary men and women from numerous faith and philosophical traditions. They were Jewish, Catholic, Eastern Orthodox, Protestant, Hindu, Buddhist, Moslem, and agnostic, African-Americans, Native Americans, and Mexican Americans. Many were immigrants or the children of immigrants. Some were conservatives and some were liberals, but they all had a zest for life and a meeting of minds on living a healthy lifestyle. It is amazing how much they agreed upon. Many of these men and women regarded themselves, or were regarded, as health reformers. Their basic advice on living a healthy lifestyle was generally the same: eat fresh, natural, nutritional foods in moderation, exercise your body regularly, get sufficient sleep, keep your faith and your sense of humor, and strive to be a loving, caring, giving and forgiving person. The focus of all these health reformers was living a healthy lifestyle. Many of these health pioneers were ignorant of the work and views of their predecessors, or chose to ignore them. It is altogether human to be reluctant to give credit to individuals outside one's own faith or philosophical tradition. But ironically, some of the research of modern science is confirming the views of these prophetic health pioneers. This book is the first book to attempt to trace the history of health pioneers, both religious and secular, down through the centuries, and to introduce them to readers. It is indexed and designed to be a resource book for medical doctors, nurses, chaplains, pastors, counselors, nutritionists, physical therapists, body-buildings, editors, comedians, clowns and anyone wishing to live a healthier and longer life. Samra pleads with religious organizations to pay more attention to the pollution of our air, water, and food supply, which is eroding the health of people and congregations. "While you are teaching people how to get to Heaven, how about teaching them healthy lifestyles to survive on this earth?" he asks. Several of the cartoons from The Joyful Noiseletter have been reprinted in this book.

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A fascinating look at the diamond-backed terrapin—an important, iconic, and imperiled American reptile.The diamond-backed terrapin is not only a uniquely evolved and beautiful turtle, it also has a long history as a vital American food source. Once so numerous that people reportedly grew tired of eating them, diamond-backed terrapins are greatly reduced in numbers today and have become an icon of salt marsh conservation. Considerably diminished in some areas and struggling to survive, this distinctive brackish water turtle is the focus of intense conservation efforts. In Ecology and Conservation of the Diamond-backed Terrapin, leading terrapin researcher Willem M. Roosenburg and experienced science editor Victor S. Kennedy have brought together a group of expert scientists to summarize our current understanding of terrapin biology, physiology, behavior, and conservation efforts. Over the course of 19 comprehensive chapters, contributors • review the latest information on this charismatic species • provide a detailed summary of the terrapin's natural history • explain the threats to terrapin population stability throughout their range• examine ongoing conservation efforts to ensure the reptile's survival• present convincing arguments for the value of the diamond-backed terrapin as an estuarine indicator organism• use the terrapin as a model for studying the consequences of exploitation and environmental degradation on long-lived speciesThis exceptional book provides pivotal information for estuarine and turtle biologists, terrapin enthusiasts, natural historians, educators, conservationists, resource managers, and students. Ecology and Conservation of the Diamond-backed Terrapin is the definitive volume on this important American reptile.Contributors: Benjamin K. Atkinson, Harold W. Avery, Patrick J. Baker, Ralph E.J. Boerner, Russell L. Burke, Joseph A. Butler, Randolph M. Chambers, Paul E. Converse, Brian A. Crawford, Rusty D. Day, Dana J. Ehret, J. Whitfield Gibbons, Kathryn M. Greene, Leigh Anne Harden, Andrew S. Harrison, Kristen M. Hart, George L. Heinrich, Dawn K. Holliday, Victor S. Kennedy, Shawn R. Kuchta, Lori A. Lester, Jeffrey E. Lovich, John C. Maerz, David Owens, Allen R. Place, Taylor Roberge, Willem M. Roosenburg, Richard A. Seigel, Amanda Southwood Williard, Edward A. Standora, Anton D. Tucker, Diane C. Tulipani, Timothy J. Walsh, Thane Wibbels, Will Williams, Roger C. Wood

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'Even if you don't find yourself booking a one-way Eurostar ticket to the capital like Marissa, this book might just be the key to finally nailing that elusive Parisian je ne sais quoi.' Penny Goldstone, Fashion Editor, Marie Claire'A delightful, down-to-earth guide . . . complete with insider fashion tips, beauty tricks and dating advice from Marissa's own personal experience, plus interviews with many modern iterations of the ever-elusive Parisienne herself.' Monica de La Villardière, journalist and co-founder of the Fashion No Filter podcastTo be Parisian is to have a certain attitude and outlook on life. In Practicing Parisienne, British journalist and blogger Marissa Cox decodes this seemingly nebulous je ne sais quoi, explaining what she has learned since moving to France eight years ago, and how and why the reader can and should adopt a more Parisian lifestyle. She reveals how she learnt to live her best life in this iconic city, what it means to be Parisian and in turn inspire you to make positive changes in your own lives, however big or small. Covering everything from style, fashion, beauty and wellbeing to chic interiors and food and wine, as well as advice about dating and friendship, each section also contains interviews with well-known Parisians and Francophiles who inspire us to live better. Because, as we know, Paris is ALWAYS a good idea.'Practising Parisienne is a celebration of the City of Lights and an ode to the pleasures in life. Marissa Cox effortlessly mixes practical tips, personal stories and inspiring conversations in this charming guide to living well the Parisian way.' Miranda York, author of At the Table and The Food Almanac 'With appreciation, honesty, a deep understanding and access to leading figures, Practising Parisienne reads like a who's who and what's what when it comes to everything Parisian.' Hannah Almassi, Editor in Chief, Who What Wear UK

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When Olivia Shaw’s mother dies, the sophisticated food editor is astonished to learn she’s inherited a centuries-old English estate—and a title to go with it. Raw with grief and reeling from the knowledge that her reserved mother hid something so momentous, Olivia leaves San Francisco and crosses the pond to unravel the mystery of a lifetime. One glance at the breathtaking Rosemere Priory and Olivia understands why the manor, magnificent even in disrepair, was the subject of her mother’s exquisite paintings. What she doesn’t understand is why her mother never mentioned it to her. As Olivia begins digging into her mother’s past, she discovers that the peeling wallpaper, debris-laden halls, and ceiling-high Elizabethan windows covered in lush green vines hide unimaginable secrets. Although personal problems and her life back home beckon, Olivia finds herself falling for the charming English village and its residents. But before she can decide what Rosemere’s and her own future hold, Olivia must first untangle the secrets of her past.

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'A delicious evocation of place and memory from one of my favourite cooks.' Allan Jenkins, Editor of Observer Food Monthly'This book is so much more than a cookbook, it's a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.' Itamar Srulovich, co-founder of Honey & Co.'I want to make everything in this beautiful book. An absolute treasure.' Rosie Birkett, author of The Joyful Home CookWith photography from Elena Heatherwick, the Fortnum & Mason Food and Drink Photographer of the Year 2020Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing downall the recipes she would like to cook, helped by the Greek grannies' kitchen wisdom. Marianna's love for the food of her heritage flows off every page, but she also has a contemporary take on it. As head chef of Morito in Hackney, she has championed high-quality ingredients, presenting them in simple, stunning sharing plates, and has been critically acclaimed for doing so.These inspirational recipes derive from the SEA, the LAND and the MOUNTAINS. We all know the health benefits of a Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish and whole grains, as well as the importanceof how you eat and appreciate your food. Marianna offers achievable, yet delicious dishes celebrating seasonal, fresh food that you can take time to enjoy with friends and family.

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Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

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This book brings together a variety of voices – students and teachers, journal editors and authors, writers from the global north and south – to interrogate the notion of risk as it applies to the production of academic writing. Risk-taking is viewed as a productive force in teaching, learning and writing, and one that can be used to challenge the silences and erasures inherent in academic tradition and convention. Widening participation and the internationalisation of higher education make questions of language, register, agency and identity in postgraduate writing all the more pressing, and this book offers a powerful argument against the further reinforcement of a ‘northern’ Anglophone understanding of knowledge and its production and dissemination. This volume will provide food-for-thought for postgraduate students and their supervisors everywhere.

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The people who make the World’s Most Popular Manga share their tricks, advice, and secrets!From Dragon Ball to Demon Slayer, from One Piece to My Hero Academia and beyond, Weekly Shonen Jump has published some of the finest manga to grace the earth. Now, the creators and editors behind several of the most popular manga in Shonen Jump sit down to discuss how to craft exciting stories, how to use your tools to the best of your abilities, and more. Whether you’re getting started on your artistic path or a veteran looking for new tips, The Shonen Jump Guide to Making Manga is the perfect book to sharpen your skills.Featuring commentary and advice from Eiichiro Oda (One Piece), Tite Kubo (Bleach), Shun Saeki (Food Wars), Kaiu Shirai & Posuka Demizu (The Promised Neverland), Yusei Matsui (Assassination Classroom), Kohei Horikoshi (My Hero Academia), and more!

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Green with envy; red-faced with embarrassment; in a blue mood; or in the pink: Colour "speaks" well before words. And Pantone is the renowned authority on colour and colour communication, known to artists, designers, art directors, businesses and students around the world. Central to their understanding of colour are the subtle cues that affect how we relate to our environment and each other. Now, in collaboration with Italy's premiere cookbook publisher, Pantone brings its expertise on the relationship between colour and mood to the subject of food. Fifty-six step-by-step recipes are gathered around eight colours and their variations, including: Yellow (Tarte Citron); Magenta (Sea Bream Tartar with Rose Petals); Green (Savoury Asparagus Tart); Blue (Salad with Borage Flowers); Purple (Fox Grape Pudding); Orange (Tandoori Chicken with Basmati Rice); Red (Round Meringue with Wild Strawberries); and Brown (Coffee Semifreddo). Each recipe collection is introduced with an essay by a Pantone colour expert on that colour's mood-food connection. And each recipe is styled to perfection and photographed in Pantone's full-colour glory. Added features include 40 suggested menus combining colours for occasions (brunch, a children's party, happy hour, a dessert buffet); cuisines (Italian, Mediterranean, Japanese, French); meals for every season; and many other themes. Also included is an extensive guide to necessary equipment, utensils and ingredients. And 50 hand-drawn colour how-to sketches demonstrate styling and presentation techniques for preparing dazzling dishes in the home kitchen. With a sleek modern layout and design, Pantone Foodmood is bound in chic, black die-cut board. The ultimate concept cookbook - perfect for gift-giving - it will be coveted by cooks, food-lovers, Pantone devotees, and all those who love books beautifully made.

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Yoga can be an intense total-body workout - burning up to 400 calories in an intense, 90-minute session (roughly the same as 40 minutes of moderate running!). The postures stretch and tone lean muscle mass and leave you with a strong and slender physique. But yoga does something even better. It's proven to reduce the biggest cause of weight gain - stress. "The Big Book of Yoga" offers a unique, mindful eating plan that focuses on calming, cleansing foods, helping to outsmart stress and gain control over cravings, a key component to long-term weight loss. The next in the hugely popular "Big Book" series, this comprehensive, definitive guide features: every essential pose you'll ever need to help you lose weight and sculpt your entire body "Total Body Yoga" - a series of targeted workouts in 15 minutes or less Core-strengthening poses for a hotter, more pleasurable sex life; customized routines to improve your overall health - from easing hangovers to clear, glowing skin; a healthy, mindful eating plan centred around calming, cleansing foods; and covering everything from basic postures to meditation techniques to avoiding common injuries.

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Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life. One of the most enduring symbols throughout antiquity, eggs were used by the Romans to dispel evil spirits, modeled as priceless artifacts for the Russian nobility, and were woven into Egyptian mythology. In the debut volume of TASCHEN’s series with cult-favorite The Gourmand journal, we celebrate the link between food and culture in a visual and literary exploration of the powerhouse kitchen staple. A collection of original essays and archetype recipes, from the perfect poach to artful desserts, celebrates the diversity of culinary traditions around the world. The Gourmand’s Egg. A Collection of Stories and Recipes is illustrated with exclusive commissions by acclaimed still life photographers—equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably The Gourmand. Rounding out the volume are works from art history’s titans, including Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney, and Man Ray alongside texts from chef, food writer, and critic Ruth Reichl and writer and editor Jennifer Higgie, and more. “In cooking — as in almost every-thing else,” Reichl said. “It all starts with an egg.”

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In this exquisite anthology, Editor in Chief Carolyn Turgeon and the editors of Faerie Magazine welcome you into an enchanted realm rich with myth, mystery, romance, and abundant natural beauty. Organized into four sections-Flora and Fauna, Fashion and Beauty, Arts and Culture, and Home, Food, and Entertaining-this gorgeous volume offers an array of exquisite vintage4 and contemporary fine art and photography, literature, essays, do-it-yourself projects, and recipes that provide hours of reading, viewing, and dreaming pleasure, along with a multitude of ideas for modern-day living and entertaining with a distinctive fairy touch.

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This is the first scholarly reference work to cover all the major scientific themes and facets of the subject of seeds. It outlines the latest fundamental biological knowledge about seeds, together with the principles of agricultural seed processing, storage and sowing, the food and industrial uses of seeds, and the roles of seeds in history, economies and cultures. With contributions from 110 expert authors worldwide, the editors have created 560 authoritative articles, illustrated with plentiful tables, figures, black-and-white and colour photographs, suggested further reading matter and 670 supplementary definitions. The contents are alphabetically arranged and cross-referenced to connect related entries.

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Based on the popular MUNCHIES and VICELAND television series Bong Appétit, this cannabis cookbook features 65 ‘high’-end recipes for sweet and savoury dishes as well as cocktails to satisfy all your catering needs! Bong Appétit is for a generation interested in making serious, upscale food – with weed. From weed butter-basted chicken to weed chimichurri to weed brownie sundaes, the science of infusing oils, butters, milks, alcohol and more is broken down to create a wide range of exciting new recipes. Bong Appétit also includes a selection of starter to dessert dishes, like North African broccoli salad, roasted vegetables with whipped weed-infused honey, green mac and cheese, ‘pakalolo’ poke bowl, Korean fried chicken, green shellfish curry, stoner candy bites and an adults-only celebration cake. Each recipe is accompanied with a guide on how much THC (tetrahydrocannabinol) it contains, so you can control your high. Along the way, the book hits on the best equipment to extract cannabinoids, how to prepare the plants for cooking or storage, marijuana politics, dosage and pairing strains and flavours, and has tips from MUNCHIES’ vast network of friends and experts, including Bong Appétit stars Ry Prichard and Vanessa Lavorato. Whether you want to host a dank dinner party or treat yourself to a casual edible, this book’s got you covered!

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Philadelphia native Wendell W. Young III was one of the most important American labor leaders in the last half of the twentieth century. An Acme Markets clerk in the 1950s and ’60s, he was elected top officer of the Retail Clerks Union when he was twenty-four. His social justice unionism sought to advance wages while moving beyond collective bargaining to improve the conditions of the working-class majority, whether in a union or not. Young quickly gained a reputation for his independence, daring at times to publicly criticize the policies of the city’s powerful AFL-CIO leadership and tangle with the city’s political machine.Editor Francis Ryan, whose introduction provides historical context, interviewed Young about his experiences working in the region’s retail and food industry, measuring the changes over time and the tangible impact that union membership had on workers. Young also describes the impact of Philadelphia’s deindustrialization in the 1970s and ’80s and recounts his activism for civil rights and the anti-war movements as well as on John F. Kennedy’s presidential campaign. The Memoirs of Wendell W. YoungIII provides the most extensive labor history of late twentieth-century Philadelphia yet written.

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From the world's most respected wine critic, the essential guide to wine in 100 pagesWine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink.Jancis Robinson has been called 'the most respected wine critic and journalist in the world' by Decantermagazine. In 1984 she was the first person outside the wine trade to qualify as a Master of Wine. The Financial Times wine writer, she is the author/editor of dozens of wine books, including Wine Grapes (Allen Lane), The Oxford Companion to Wine (OUP) and The World Atlas of Wine (Mitchell Beazley). Her award-winning website, www.JancisRobinson.com has subscribers in 100 countries.

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Green with envy; red-faced with embarrassment; in a blue mood; or in the pink: Colour "speaks" well before words. And Pantone (R) is the renowned authority on colour and colour communication, known to artists, designers, art directors, businesses and students around the world. Central to their understanding of colour are the subtle cues that affect how we relate to our environment and each other. Now, in collaboration with Italy's premiere cookbook publisher, Pantone brings its expertise on the relationship between colour and mood to the subject of food. Fifty-six step-by-step recipes are gathered around eight colours and their variations, including: Yellow (Tarte Citron); Magenta (Sea Bream Tartar with Rose Petals); Green (Savoury Asparagus Tart); Blue (Salad with Borage Flowers); Purple (Fox Grape Pudding); Orange (Tandoori Chicken with Basmati Rice); Red (Round Meringue with Wild Strawberries); and Brown (Coffee Semifreddo). Each recipe collection is introduced with an essay by a Pantone colour expert on that colour's mood-food connection. And each recipe is styled to perfection and photographed in Pantone's full-colour glory. Added features include 40 suggested menus combining colours for occasions (brunch, a children's party, happy hour, a dessert buffet); cuisines (Italian, Mediterranean, Japanese, French); meals for every season; and many other themes. Also included is an extensive guide to necessary equipment, utensils and ingredients. And 50 hand-drawn colour how-to sketches demonstrate styling and presentation techniques for preparing dazzling dishes in the home kitchen. With a sleek modern layout and design, Pantone Foodmood is bound in chic, black die-cut board. The ultimate concept cookbook - perfect for gift-giving - it will be coveted by cooks, food-lovers, Pantone devotees, and all those who love books beautifully made.

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Irreverent, charming, eminently quotable, this handbook--an eccentric etiquette guide for the human race--contains sixty-nine aphorisms, anecdotes, whimsical suggestions, maxims, and cautionary tales from Mark Twain's private and published writings. It dispenses advice and reflections on family life and public manners; opinions on topics such as dress, health, food, and childrearing and safety; and more specialized tips, such as those for dealing with annoying salesmen and burglars. Culled from Twain's personal letters, autobiographical writings, speeches, novels, and sketches, these pieces are delightfully fresh, witty, startlingly relevant, and bursting with Twain's characteristic ebullience for life. They also remind us exactly how Mark Twain came to be the most distinctive and well-known American literary voice in the world. These texts, some of them new or out of print for decades, have been selected and meticulously prepared by the editors at the Mark Twain Project.

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This casebook is a collection of international teaching cases focusing on contemporary human resource management issues. Each case centers primarily on one country and illustrates a significant challenge faced by managers and HR practitioners, helping students to understand how the issues they learn about in class play out in the real world.The cases emphasize the national and cultural contexts of HR management, providing readers with a global understanding of employee motivation, reward systems, recruitment and selection, career development, and more. In this edition, the editors and authors have made significant updates to reflect recent developments in the field and cover a broader range of countries in Eastern Europe and Africa. The authors also delve into new industries like food service, clothing manufacturing, and transportation as well as IT and academia. Recommendations for further reading and relevant videos provide readers with practical insights into the modern HRM field.With more than 30 cases followed by questions and tasks to encourage reflection, this is a valuable companion for any student of human resource management.

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Christopher Hare has done well for himself: one of the world’s top food writers, he has travelled to the best restaurants in the most exotic locations, accompanied by the chic dining companion known to readers of his lavish books as Thé Glacé. But when the credit crunch ushers in a new age of austerity, it’s uncertain whether his audience will still have an appetite for his thoughts on Robuchon and caramelized quail. Certainly Christopher’s editor has had his fill.One evening, as he explores the budget options in a mediocre restaurant in off-season Nice—alone, for Thé Glacé, his erstwhile wife Mary Pepper, has left him to find international fame and fortune as an art photographer of pornographically eroticized foodstuffs—Christopher witnesses an assassination. Impulsively, he throws himself into the action, and becomes the almost-willing victim of a political kidnapping. Will his ex-wife come to his rescue? Will the harshly beautiful Palestinian pediatrician Hawwa Habash soften toward her accidental prisoner? Suffused with culinary delights and political menace, this funny, fast-paced novel uses a fascination with food as a metaphor for an age obsessed with excess and the ultimate rejection of it.

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The Statistical Abstract of the United States has provided a statistical portrait of social, political, demographic, and economic conditions of America since 1878. This 2023 edition continues the heritage begun so long ago by the U.S. government, with the U.S. Census Bureau being the last agency to produce the compendium at government expense. Now in our eleventh annual edition, Rowman & Littlefield and ProQuest carry on the proud tradition and responsibility of creating the statistical portrait of America.Long-time users of the Statistical Abstract of the United States expect each new edition to carry forward much of the content from prior editions, as well as introduce new data as America continues to evolve. Our editors are committed to updating the long-standing, historical statistics as new data become available, as well as researching new topics to cover.This 2024 Edition contains several new tables including: Families in Poverty by Presence of Working Family Members and Family Type: 2021 College Student Participation in Distance Education Courses by Institution Type: 2019 and 2020 Median Income by Source and Age, Sex, and Race/Ethnicity: 2021 Employed Artists by Occupation and Selected Characteristics: 2015 to 2019 Ferry System Summary: 2010 to 2019 Married Couples by Difference in Race and Hispanic Origin of Spouses: 2005 to 2022 Family Households With Own Children Under 18 Years of Age by Type of Family, 2000 to 2022, and by Educational Attainment of Householder, 2022 Children Under 18 Years of Age Living with Both Parents, One Parent, and No Parents by Race and Hispanic Origin: 1990 to 2022 American Indian and Alaska Native Population by Selected Tribal Grouping: 2015 to 2021 Water Transportation System Summary: 2000 to 2020 Learning Disability and Attention Deficit Hyperactivity Disorder Among Children Age 3 to 17 by Selected Characteristics: 2019 to 2021 High School Graduates Earning Career and Technical Education (CTE) Credits by Selected Characteristics: 2019 Individual Noncash Charitable Contributions by Type of Donation and Recipient: 2020 Telework Arrangements of Establishments and Employees by Frequency and Industry: 2022 Households with Pets by Age of Householder: 2021 Overseas Travelers to the U.S. by Top 25 States Visited: 2019 to 2021 Overseas Travelers to the U.S. by Top Cities and Metro Areas Visited: 2019 to 2021 Volunteering and Charitable Giving by State: 2019 and 2021 Immigrants, Refugees, and Asylees by State of Residence: 2021 Single Unit Housing Structures at Risk of Wildfire by Census Division: 2021 Political Action Committees (PACs)—Number and Finances by Committee Type: 2021 and 2022 Certified Organic Farms—Value of Sales, Years Involved in Organic Production, and Marketing Practices by State: 2021 Community Resilience Estimates—Population at Risk of Impacts from Disasters by State: 2019 Death Rates by Age, Sex, and Race and Hispanic Origin: 2018 to 2021 Medicare Certified Skilled Nursing Facilities, Home Health Agencies, and Hospices by State and Other Area: 2021 Foodborne Disease Outbreaks, Illnesses, and Hospitalizations: 1998 to 2021 Individual Retirement Account (IRA) Contributions and Fair Market Value for Taxpayers by Adjusted Gross Income: 2020 Volunteering and Charitable Giving Rates by Selected Characteristics: 2017 to 2021 Parents and Guardians Who Receive Child Support by Selected Characteristics: 2020 Puerto Rico—Exports, Imports, and Trade Balance: 2000 to 2022 College Student Participation in Distance Education Courses by Institution Type: 2019 and 2020 Married Couples by Difference in Race and Hispanic Origin of Spouses: 2005 to 2022 Households with Pets by Age of Householder: 2021 Family Households With Own Children Under 18 Years of Age by Type of Family, 2000 to 2022, and by Educational Attainment of Householder, 2022 American Indian and Alaska Native Population by Selected Tribal Grouping: 2015 to 2021 Political Action Committees (PACs)—Number and Finances by Committee Type: 2021 and 2022 Certified Organic Farms—Value of Sales, Years Involved in Organic Production, and Marketing Practices by State: 2021 Community Resilience Estimates—Population at Risk of Impacts from Disasters by State: 2019 Volunteering and Charitable Giving Rates by Selected Characteristics: 2017 to 2021 Medicare Certified Skilled Nursing Facilities, Home Health Agencies, and Hospices by State and Other Area: 2021 Foodborne Disease Outbreaks, Illnesses, and Hospitalizations: 1998 to 2021 Individual Retirement Account (IRA) Contributions and Fair Market Value for Taxpayers by Adjusted Gross Income: 2020 , , , , , , , , , ,

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Until now, no comprehensive handbook on industrial biocatalysis has been available. Soliciting chapters on virtually every aspect of biocatalysis from international experts most actively researching the field, the Handbook of Industrial Biocatalysis fills this need. The handbook is divided into three sections based on types of substrates. The first section describes the newest biotechnology and bioprocesses for producing industrial products from hydrophobic substrates such as oils and fats. The discussion of biocatalysis covers single and multiple catalytic reactions involved in the creation of products as well as molecular manipulation of enzymes and product recovery. The products include healthy food, nutritional supplements, nutraceuticals, specialty chemicals, surfactants, biopolymers, and antimicrobial agents. The second section covers the production of value-added products from carbohydrate substrates. The scope of this section includes ethanol production, oligosaccharides and glycosides, utilization of hemicelluloses, and carbohydrate-active enzymes. The third section is dedicated to other potential industrial applications such as bioelectrocatalysis for synthesizing chemicals, fuels, and new drugs. The authors explore novel nutrition delivery systems, green chemistry, and the industrial applications of extremophiles.The organizer of several annual worldwide symposia on biocatalysis, editor Ching T. Hou has compiled a cornerstone reference for scientists in academic, industrial, and government research institutes, as well as for graduate-level students involved in biosciences, chemical engineering, biotechnology, microbiology, oil and colloid chemistry, and food chemistry.

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When Sophie Bennings arrives in New York, love is the last thing on her mind. Still reeling from a painful break up, she throws herself into her work as a food editor on a top-notch magazine.Columnist Todd McLennan is everything that Sophie wishes she didn't want. Like the gorgeous bakery below her Brooklyn apartment, he's as tempting as the delicious cupcakes on display. Surely a little of what you fancy can do you good?As Sophie and Todd get to know one another, a love of food isn't the only passion they share. In the city that never sleeps, has Sophie finally met the man of her dreams...?

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Let’s Get Everybody Together for a Family Grilling Fiesta! The best part of grilling is the shared experience of cooking and eating great food. Welcome to the definitive cookbook and how-to guide for memorable outdoor family meals, packed with recipes from America’s favorite grill brand. Inside you’ll find 300 mouth-watering ideas for delicious appetizers, main courses, salads, vegetables, and even desserts, all with easy step-by-step instructions and color photos. We’ve made sure to include plenty of suggestions on ways to include everyone in the family—from the youngest to oldest—when making a grilled feast. • 300 flavorful new recipes for epic family cookouts. • Backyard cooking tips for perfect hamburgers, drumsticks, kebabs, steaks, chops, ribs, fajitas, wings, sliders, skewers and more. • 47 ways to use The Big Easy® for delicious fried turkey, rotisserie chicken, BBQ pork, roast beef and grilled vegetables. • Tips on getting the kids involved with simple child-friendly tasks that they can do to help.

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Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream," she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation.The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.

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Significant progress has been made in recent years in quenched-phosphorescence oxygen sensing, particularly in the materials and applications of this detection technology that are open to commercialization, like uses in brain imaging and food packaging. Prompted by this, the editors have delivered a dedicated book that brings together these developments, provides a comprehensive overview of the different detection methodologies, and representative examples and applications. This book is intended to attract new researchers from various disciplines such as chemistry, physics, biology and medicine, stimulate further progress in the field and assist in developing new applications. Providing a concise summary at the cutting edge, this practical guide for current experts and new potential users will increase awareness of this versatile sensing technology.

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Before 1940, the Japanese empire stood as the greatest single threat to the American presence in the Pacific and East Asia. To a lesser degree, the formerly hegemonic colonial powers of Britain, France, and the Netherlands still controlled portions of the region. At the same time, subjugated peoples in East Asia and Southeast Asia struggled to throw off colonialism. By the late 1930s, the competition exploded into armed conflict. Japan looked like the early victor, but the United States eventually established itself as the hegemonic power in the Pacific Basin by 1945. Yet when it comes to the American movement out into the Pacific, there is more to the story that has yet to be revealed.In War in the American Pacific and East Asia, 1941--1972, editor Hal Friedman brings together nine essays that explore lesser known aspects and consequences of America's military expansion into the Pacific during and after World War II. This study explores how the United States won the Pacific War against Japan and how it sought to secure that victory in the decades that followed, ensure it never endured another Pearl Harbor--style defeat, and saw the Pacific fulfill a Manifest Destiny--like role as an American frontier projected toward East Asia.The collection explores the role of the US military in the Pacific Basin in different ways by presenting essays on interservice rivalry and military advising as well as unique topics that are new to military history, such as the investigations of strategic communications, military public relations, institutional cultures of elite forces, foodways, and the military's interaction with the press. Together, these essays provide a path for historians to pursue groundbreaking areas of research about the Pacific and establish the Pacific War as the pivotal point in the twentieth century in the Pacific Basin.

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The Well-Being of Farm Animals: Challenges and Solutions is the first title in Blackwell Publishing Professional's groundbreaking series Issues in Animal Bioethics. This important book examines the ethical and economic importance of production animal well-being and pain management—topics of increasing concern to consumers. The Well-Being of Farm Animals: Challenges and Solutions offers veterinarians, veterinary and agriculture students, animal scientists, and food animal producers both practical methods to enhance farm animal well-being, and greater understanding of the theoretical underpinnings of those methods. With a variety of perspectives from respected experts and specialists, this book conveys new research findings and promotes valuable discourse on critical issues. Most importantly, editors Benson and Rollin provide feasible instruction to put theory into practice. The theories and applications presented in this book are likely to be legislated in the future. Therefore, it is important for veterinarians in production animal medicine to keep abreast of the latest issues in promoting animal well-being, and implement sound animal welfare methods every day. The Well-Being of Farm Animals: Challenges and Solutions provides the information veterinarians need to do both.

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When it comes to seeing depth and lateral connections in the development of popular culture, nobody exceeds Marshall Fishwick. -Canadian Psychology In Probing Popular Culture: On and Off the Internet, one of the leading authorities in American and popular culture studies presents an eye-opening examination of the Information Age’s influence on what we do, how we live, and who we are. Dr. Marshall Fishwick, author of the textbooks Great Awakenings: Popular Religion and Popular Culture; Popular Culture: Cavespace to Cyberspace; and Popular Culture in a New Age focuses his penetrating gaze upon the impact of the icons and events that color the fabric of our lives. Peppered with quotes from influential figures ranging from Plato to P. T. Barnum, this book provides food for thought that will spark smart discussion about every aspect of popular culturefrom Henry Ford to Y2K, the impact on popular culture of the September 11 tragedy, and more. Probing Popular Culture examines our cultural icons, our fads, our hopes, and our fears-and ties them into the images we see everyday in the news and on the Web. Dr. Fishwick probes the most recent developments, crises, and anxieties encountered on our headlong dash down the Information Superhighwayand illustrates the reasons behind the media madness. Religion, sports, food, comic books, TV, and movies-none escape his microscopic dissection. Probing Popular Culture focuses on: historical pioneersfrom Socrates to Walt Whitman and Walt Disney-who pondered and studied the phenomenon known as popular culture culture frenzieswhy Americans have a tendency toward trends, fads, and frenzies the emergence of America as a super popular culture with current predominance in world media, movies, clothing, music, and food the loss of old traditions and the invention of new ones hypeits definition, its origin, and its negative effect on the human race the gaps that have developed all over the worldmainly between the United States and other countriesbecause of the introduction of the Information Age in popular culture and much more Who will arbitrate, regulate, and modify our flow of information? How much is too much? What is at stake? What lies ahead? Probing Popular Culture takes an incisive look at the current situation and probes for answers. With a foreword by Dr. Fishwick’s former student, Tom Wolfe, a preface by Peter Rollins (Editor-in-Chief of Film & History: An Interdisciplinary Journal of Film and Television Studies), and the inclusion of opinions from other authorities on popular culture, this volume will be interesting and informative to the college student, the general reader, and the specialist.

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Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in–depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World–renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In–depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors

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For the first time, Food & Wine presents delicious menus—one classic recipe with two ultimate sides, complete with wine pairings, tips for leftovers, and a technique for each main recipe— in one essential volume. Each recipe is gorgeously photographed and each technique is clearly illustrated. Many recipes are perfected in Food & Wine's test kitchen and many are sourced from celebrity chefs. Daniel Holzman of NYC's Meatball Shop shares his Meatballs in Tomato Sauce; the meal planner pairs it with Broccoli Rabe with Black Olives and Lemon Zest, and Romaine and Tomato Salad. F&W Tips include 5 Uses for Leftover Meatballs and the illustrated technique explains How to Make Uniform Meatballs. Looking for something a little lighter? Pair Ted Allen's Pan-Roasted Salmon with Tomato Vinaigrette with a Squash Gratin and Couscous with Red Lentils and Easy Preserved Lemons; F&W Tips include 3 More Ways to Prepare Salmon and the technique illustrates How to Remove Salmon Skin. Chock full of delicious dishes and endless tips and techniques, Dinner Special will be your go-to cookbook every week, all year long.

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The editors of Food & Wine have curated a collection of 100+ most memorable, all-time favourite desserts - from cakes and pastries to cookies, pies and more. Desserts highlights the best sweet dishes published by Food & Wine magazine over the past 30 years, each accompanied by a stunning photograph. Enjoy smart and informative cooking tips and recipes from food aficionados in this gorgeously photographed and expertly curated collection.

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Praise for Making Dough "I was enchanted, intrigued, and fascinated by every page of this book. Kirk Kazanjian, Amy Joyner, and Dick Clark (yes, that Dick Clark) have done a masterful job of storytelling in Making Dough. The book is inspirational, enlightening, and just plain great reading. In fact, it's great reading with sprinkles on it. What a yummy book!" -Jay Conrad Levinson Bestselling Author, Guerrilla Marketing series of books "Krispy Kreme's success goes well beyond being a retail phenomenon. This book will show you what went on behind the scenes to build the company. Along the way, it will teach you how you can take a product that is seemingly counter-culture and turn it into an addictive brand." -Phil Lempert Author, Being the Shopper and Today show food trends editor "Words can't do justice to Krispy Kreme doughnuts-just eat one! But as a fan of the product, it's interesting to read this business success story." -Vince Gill Singer/Songwriter "You know what? You have absolutely no chance of starting the next Krispy Kreme! But, the lessons they learned and the insight they used to build their once-in-a-lifetime success are useful, practical, and powerful tactics that any business can benefit from." -Seth Godin Author, Purple Cow "Take heart. You don't need a massive organization and a massive advertising budget to build a powerful brand. This interesting book by Kirk Kazanjian and Amy Joyner tells how Krispy Kreme did it on a shoestring." -Al Ries Coauthor, The Fall of Advertising and the Rise of PR "I think it's safe to say that just about every company would love to know the secret ingredients of Krispy Kreme's sweet success. After all, it doesn't advertise, it is a revered member of the community, and it keeps growing like crazy. What an extraordinary business! Without doubt, you should pay attention to what Krispy Kreme is doing, especially if you want to prosper in today's competitive world." -From the Foreword by Dick Clark Producer, Entertainer, and Krispy Kreme Franchisee

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