edited by M. L. Wine - Search

ia/dramaofenglishre00winerich.pdf

Drama of the English Renaissance edited by M. L. Wine New York: Modern Library, Modern Library college editions, T-101, 1st Modern Library ed, New York, 1969

Includes bibliographical references

English [en] · PDF · 39.9MB · 1969 · 📗 Book (unknown) · 🚀/ia · Save

ia/malcontent00mars.pdf

The malcontent Edited by M. L. Wine Lincoln: University of Nebraska Press, Regents Renaissance drama series, Lincoln, Nebraska, 1964

Includes bibliographical references

English [en] · PDF · 6.9MB · 1964 · 📗 Book (unknown) · 🚀/ia · Save

ia/dutchcourtesanre0000john.pdf

The Dutch Courtesan Regents Renaissance Drama Series Edited by M. L. Wine John Marston Arnold, 1965-01-01

English [en] · PDF · 6.3MB · 1965 · 📗 Book (unknown) · 🚀/ia · Save

ia/tragedyofmastera0000unse_m4w7.pdf

The tragedy of Master Arden of Feversham, edited by M.L. Wine William Shakespeare; Martin L Wine London, Methuen [Distributed in the U.S.A. by Harper & Row Publishers], Place of publication not identified, date of publication not identified

xcvi, 180 p. 21 cm Includes bibliographical references

English [en] · PDF · 14.0MB · 1973 · 📗 Book (unknown) · 🚀/ia · Save

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ia/dutchcourtesan0000mars.pdf

The Dutch courtesan Edited by M. L. Wine Lincoln: University of Nebraska Press, Regents Renaissance drama series, Lincoln, Nebraska, 1965

xxviii, 128 pages ; 22 cm The play tells the story of two friends, the relaxed, pleasure-loving Freevill and the repressed Puritan Malheureux, and the turbulent relationship that both have with the passionate Dutch courtesan Franceschina. It explores the nature of human desire and the problems involved with trying to lead a "good," moral life when sexuality is so fundamentally a part of man's nature Bibliographical references included in footnotes

English [en] · PDF · 5.2MB · 1965 · 📗 Book (unknown) · 🚀/ia · Save

ia/dutchcourtesaned0000mars.pdf

The Dutch courtesan: Edited by M.L. Wine Marston, John, 1575?-1634; Wine, Martin L. ed London, E. Arnold [1965], Regents Renaissance drama series, London, E. Arnold [1965], ukk, 1965

xxviii, 128 p. ; 20 cm Bibliographical footnotes

English [en] · PDF · 5.9MB · 1965 · 📗 Book (unknown) · 🚀/ia · Save

lgli/L:\bib\Jean Anthelme Brillat-savarin\The Physiology of Taste_ Or Meditations (18356)\The Physiology of Taste_ Or Meditations - Jean Anthelme Brillat-savarin.epub

The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) Brillat-savarin, Jean Anthelme; Fisher, M F K Everyman's Library, 1970

Amazon.com Review You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy . Brilliantly and lovingly translated in 1949 by Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel From In contrast to a very pricey limited edition published

English [en] · EPUB · 2.3MB · 1970 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/zlib · Save

lgli/D:\HDD4\_missing\1fec592d0debdd8dd4df14921e1b4ac5(1).pdf

Food Process Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition) L. M. M.. Tijskens, M. Hertog, Bart M. Nicolai Woodhead Publishing ; CRC Press, 1, 2001-07-09

The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of identifying and understanding the key variables at work is a major outgrowth of this trend. Food Process Modelling explores the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain.

English [en] · PDF · 52.5MB · 2001 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/zlib · Save

lgli/A:\compressed\10.1007%2F978-3-642-83340-3.pdf

Modern methods of plant analysis : New series. - 6: Wine analysis = Moderne methoden der Pflanzenanalyse H. F. Linskens, J. F. Jackson (auth.), Professor Dr. Hans-Ferdinand Linskens, Professor Dr. John F. Jackson (eds.) Springer-Verlag Berlin Heidelberg, Modern Methods of Plant Analysis, Modern Methods of Plant Analysis 6, 1, 1988

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contributing authors have attempted to follow these guidelines in this New Series of volumes. Erscheinungsdatum: 15.04.2014

English [en] · PDF · 21.4MB · 1988 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/scihub/zlib · Save

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lgli/Rosie Daykin [Daykin, Rosie] - Butter Celebrates!: Delicious Recipes for Special Occasions (2016, Knopf Doubleday Publishing Group).epub

Butter Celebrates! : A Cookbook of Delicious Recipes for Special Occasions Rosie Daykin [Daykin, Rosie] Knopf Doubleday Publishing Group, Penguin Random House LLC, [N.p.], 2016

What's a celebration without something delicious that's been baked with love' Rosie Daykin, author of Butter Baked Goods and owner of the Vancouver bakery of the same name, believes that celebrating is about much more than just circling a date on the calendar. It's a chance to spend time with your family and friends, to laugh really hard, to let things get a little chaotic, and to eat lots of delicious baked goods. In Butter Celebrates! Rosie provides more than 100 recipes for every celebration, holiday, special event, and milestone in your life. The holidays celebrated in this book are EASTER CHRISTMAS HALLOWEEN MOTHER'S DAY THANKSGIVING VALENTINE'S DAY HANUKKAH ST. PATRICK'S DAY NEW YEAR'S DAY And there are plenty more treats for almost every other occasion you can think of, including THE ARRIVAL OF A NEW BABY WELCOMING A NEW NEIGHBOR A SUMMER PARTY IN YOUR BACKYARD THE BELOVED FAMILY DOG'S BIRTHDAY Whether you're an experienced baker or just starting out, Rosie's straightforward recipes are easy to follow and will produce irresistible results. Butter Celebrates! takes you into Butter's pink-and-pistachio slice-of-heaven world, where every day is worth celebrating. It will inspire you to celebrate life and to create new traditions and memories along the way. From the Hardcover edition

English [en] · EPUB · 30.7MB · 2016 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

lgli/Cesar Vega - The Kitchen as Laboratory (Columbia University Press).pdf

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Cesar Vega, Job Ubbink, Erik van van der Linden Columbia University Press, Arts and traditions of the table: perspectives on culinary history, New York, cop. 2012

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

English [en] · PDF · 6.4MB · 2012 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

lgli/Cesar Vega - The Kitchen as Laboratory (Columbia University Press).mobi

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Cesar Vega, Job Ubbink, Erik van van der Linden Columbia University Press, Arts and traditions of the table: perspectives on culinary history, New York, cop. 2012

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

English [en] · MOBI · 1.9MB · 2012 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

lgli/Cesar Vega - The Kitchen as Laboratory (Columbia University Press).lit

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Cesar Vega, Job Ubbink, Erik van van der Linden Columbia University Press, Arts and traditions of the table: perspectives on culinary history, New York, cop. 2012

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

English [en] · LIT · 4.0MB · 2012 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

lgli/Martha L. Finch Etta M. Madden - Eating in Eden: Food and American Utopias (At Table).azw3

Eating in Eden: Food and American Utopias (At Table) edited by Etta M. Madden and Martha L. Finch University of Nebraska Press, At table series, Lincoln, Nebraska, 2006

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating "new world" religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups, from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and "foodies" who watched TV cooking shows, have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals

English [en] · AZW3 · 1.9MB · 2006 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

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lgli/R:\062020\TF\260920_fromlist\Phytochemicals - Mechanisms of Action - 9780429211263.pdf

Phytochemicals: mechanisms of action / edited by Mark S. Meskin ... [et al.] Mark S. Meskin (Editor); Wayne R. Bidlack (Editor); Audra J. Davies (Editor); Douglas S. Lewis (Editor); R. Keith Randolph (Editor) CRC Press LLC, 1, 2003 dec 15

Phytochemicals: Mechanisms of Action is the latest volume in a highly regarded series that addresses the roles of phytochemicals in disease prevention and health promotion. The text, an ideal tool for scientists and researchers in the fields of functional foods and nutraceuticals, links diets rich in plant-derived compounds, such as fruit, vegetables and whole grains, with decreased risk of chronic degenerative diseases. Chapters highlight recent developments in three areas that have not been covered sufficiently in previous references. The treatment of pharmacokinetics and bioavailability addresses how phytochemicals get into the body, what happens to them, and how they are metabolized. The book also addresses mechanisms of action, which explains how phytochemicals work at the cellular level, and clinical outcomes and methodology, which focuses on reasonable biomarkers, as well as current and future methods that demonstrate clinical efficacy. Backed with five decades of compelling evidence, Phytochemicals: Mechanisms of Action is an essential resource for anyone interested in functional foods and nutraceuticals. Throughout the discussions, areas of research need are identified, thus benefiting researchers developing new areas of interest or young researchers just beginning their careers.

English [en] · PDF · 2.4MB · 2003 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/zlib · Save

duxiu/initial_release/40189453.zip

Food Process Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition) L M M TIJSKENS M L A T M HERTOG AND B M NICOLAI, edited by L.M.M. Tijskens, M.L.A.T.M. Hertog and B.M. Nicolaï, L... M. M Tijskens, M... L. A. T. M Hertog, B... M Nicolaï Woodhead Publishing ; CRC Press, Online access with JISC subscription agreement: Knovel, Boca Raton, Fla., Cambridge, England, 2001

Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain The dictionary defines the word 'deduction' as 'inference from the general to the particular', as opposed to 'induction', which is the 'inference of the general law from particular instances'.

English [en] · PDF · 21.2MB · 2001 · 📗 Book (unknown) · 🚀/duxiu/zlibzh · Save

lgli/Etta M. Madden, Martha L. Finch - Eating in Eden: Food and American Utopias (At Table).epub

Eating in Eden: Food and American Utopias (At Table) edited by Etta M. Madden and Martha L. Finch University of Nebraska Press, At table series, Lincoln, Nebraska, 2006

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating "new world" religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups, from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and "foodies" who watched TV cooking shows, have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals

English [en] · EPUB · 1.5MB · 2006 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

lgli/Etta M. Madden, Martha L. Finch - Eating in Eden: Food and American Utopias (At Table).fb2

Eating in Eden: Food and American Utopias (At Table) edited by Etta M. Madden and Martha L. Finch University of Nebraska Press, At table series, Lincoln, Nebraska, 2006

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating "new world" religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups, from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and "foodies" who watched TV cooking shows, have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals

English [en] · FB2 · 2.8MB · 2006 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

ia/eatinginedenfood0000unse.pdf

Eating in Eden: Food and American Utopias (At Table) edited by Etta M. Madden and Martha L. Finch Lincoln: University of Nebraska Press, At table series, Lincoln, Nebraska, 2006

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating "new world" religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups, from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and "foodies" who watched TV cooking shows, have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals

English [en] · PDF · 12.6MB · 2006 · 📗 Book (unknown) · 🚀/ia · Save

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nexusstc/Eating in Eden: food and American utopias/96962fed9f876e6accb06e9f4290da9a.pdf

Eating in Eden: Food and American Utopias (At Table) Etta M Madden; Martha L Finch; NetLibrary, Inc University of Nebraska Press Project MUSE, At table series, Lincoln Baltimore Md, 2006

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating new world” religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groupsfrom elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and foodies” who watched TV cooking showshave used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals. <h3>MD) Arbutus Times (Catonsville</h3> “History buffs and food enthusiasts will relish these journeys off the beaten path of American cuisine.”—Rebecca Oppenheimer, Arbutus Times (Catonsville, MD)

English [en] · PDF · 118.7MB · 2006 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc · Save

ia/eatinginedenfood0000unse_q7b9.pdf

Eating in Eden: Food and American Utopias (At Table) edited by Etta M. Madden and Martha L. Finch University of Nebraska Press Project MUSE, At table series, Lincoln Baltimore Md, 2006

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating new world” religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groupsfrom elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and foodies” who watched TV cooking showshave used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals. <h3>MD) Arbutus Times (Catonsville</h3> “History buffs and food enthusiasts will relish these journeys off the beaten path of American cuisine.”—Rebecca Oppenheimer, Arbutus Times (Catonsville, MD)

English [en] · PDF · 18.1MB · 2006 · 📗 Book (unknown) · 🚀/ia · Save

lgli/L:\bib\Jean Anthelme Brillat-savarin;M. F. K. F\The Physiology of Taste_ Or Meditations (34462)\The Physiology of Taste_ Or Meditations - Jean Anthelme Brillat-savarin;M. F. K. F.mobi

The Physiology of Taste: or Meditations on Transcendental Gastronomy (Everyman's Library) Brillat-savarin, Jean Anthelme; Fisher, M F K Everyman's Library, 1970

Amazon.com Review You can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, The Physiology of Taste: Or, Meditations on Transcendental Gastronomy . Brilliantly and lovingly translated in 1949 by Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of gourmandise among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." --Rebecca A. Staffel From In contrast to a very pricey limited edition published

English [en] · MOBI · 0.9MB · 1970 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/zlib · Save

nexusstc/Food Process Modelling/ad955a30a3236cf4a7e8f9329bd02d7b.pdf

Food Process Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition) L. M. M Tijskens; M. L. A. T. M Hertog; B. M Nicolaï Woodhead Publishing ; CRC Press, 1, 2001-07-09

The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of identifying and understanding the key variables at work is a major outgrowth of this trend. Food Process Modelling explores the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain.

English [en] · PDF · 6.4MB · 2001 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/zlib · Save

lgli/springer\Wine Analysis.pdf

Modern methods of plant analysis : New series. - 6: Wine analysis = Moderne methoden der Pflanzenanalyse H. F. Linskens, J. F. Jackson (auth.), Professor Dr. Hans-Ferdinand Linskens, Professor Dr. John F. Jackson (eds.) Springer-Verlag Berlin Heidelberg, Modern Methods of Plant Analysis, Modern Methods of Plant Analysis 6, 1, 1988

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contributing authors have attempted to follow these guidelines in this New Series of volumes. Erscheinungsdatum: 15.04.2014

English [en] · PDF · 59.6MB · 1988 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/scihub/zlib · Save

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lgli/F:\Library.nu\64\_119526.6491564d57aa6cb0fbbfe64397b7c36e.pdf

Food Process Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition) L. M. M. Tijskens, M. L. A. T. M. Hertog, B. M. Nicolai Woodhead Publishing ; CRC Press, 1, 2001-07-09

The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of identifying and understanding the key variables at work is a major outgrowth of this trend. Food Process Modelling explores the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain.

English [en] · PDF · 6.0MB · 2001 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/zlib · Save

lgli/D:\!genesis\library.nu\08\_170975.0805be4d7e686043e62f62624e50b366.pdf

Food Process Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition) L. M. M. Tijskens, M. L. A. T. M. Hertog, B. M. Nicolai Woodhead Publishing ; CRC Press, 1, 2001-07-09

The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of identifying and understanding the key variables at work is a major outgrowth of this trend. Food Process Modelling explores the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain.

English [en] · PDF · 5.7MB · 2001 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/zlib · Save

upload/duxiu_main/v/mobi/The Physiology of Taste_ Or Meditations on Transcendental Gastronomy - Jean Anthelme Brillat-savarin.mobi

The Physiology of Taste : Or Meditations on Transcendental Gastronomy with Recipes Jean Anthelme Brillat-savarin; M. F. K. Fisher Everyman's Library, 1970

Amazon.com ReviewYou can't properly call yourself a gourmand (or even a minor foodie) until you've digested Jean Anthelme Brillat-Savarin's delectable 1825 treatise, __The Physiology of Taste: Or, Meditations on Transcendental Gastronomy__. Brilliantly and lovingly translated in 1949 by Chocoholics will be satisfied to know that "carefully prepared chocolate is as healthful a food as it is pleasant ... that it is above all helpful to people who must do a great deal of mental work...." He examines the erotic properties of the truffle ("the truffle is not a positive aphrodisiac; but it can, in certain situations, make women tenderer and men more agreeable"), the financial influence of the turkey (apparently quite a prize in 19th-century Paris), and the level of __gourmandise__ among the various professions (bankers, doctors, writers, and men of faith are all predestined to love food). Just as engrossing as the text itself are M.F.K. Fisher's lively, personal glosses at the end of every chapter, which make up almost a quarter of the book. These two are soulmates separated by centuries, and Fisher's fondness for the Professor comes through on every page. As she notes at the end, "I have yet to be bored or offended, which is more than most women can say of any relationship, either ghostly or corporeal." __--Rebecca A. Staffel__ FromIn contrast to a very pricey limited edition published

English [en] · MOBI · 0.9MB · 1970 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/upload/zlib · Save

lgli/Cesar Vega - The Kitchen as Laboratory (Columbia University Press).epub

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Cesar Vega, Job Ubbink, Erik van van der Linden Columbia University Press, Arts and traditions of the table: perspectives on culinary history, New York, cop. 2012

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

English [en] · EPUB · 3.2MB · 2012 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

lgli/César Vega, Job Ubbink, Erik van der Linden - The Kitchen as Laboratory (2012, Columbia University Press).epub

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Cesar Vega, Job Ubbink, Erik van van der Linden Columbia University Press, Arts and traditions of the table: perspectives on culinary history, New York, cop. 2012

“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional’s passion for playing with food. “Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained “Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it’s heartening to see this area of literature expanded.”—Chef Wylie Dufresne, wd~50

English [en] · EPUB · 1.7MB · 2012 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

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lgli/Cesar Vega - The Kitchen as Laboratory (Columbia University Press).azw3

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Cesar Vega, Job Ubbink, Erik van van der Linden Columbia University Press, Arts and traditions of the table: perspectives on culinary history, New York, cop. 2012

Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the possibilities of the kitchen. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice, advancing a culinary hypothesis based on food's chemical properties and the skilled use of existing and cutting edge tools, ingredients, and techniques. As their experiments unfold, these pioneers create, and in some cases revamp, dishes that answer specific desires, serving up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic, from grilled cheese sandwiches, pizzas, and soft-boiled eggs to sugar glasses and gellified beads, these essays cover a range of creations and their history and culture. They discuss the significance of an eater's background and atmosphere, the importance of a chef's methods, and strategies for extracting and concentrating aromas, among other intriguing topics. The collection will delight experts and amateurs alike, as restaurants rely more on "science-assisted" cooking and recreational cooks increasingly explore the chemistry behind their art. Contributors end each essay with personal thoughts on food, cooking, and science, offering rare insight into their professional passion for playing with food.

English [en] · AZW3 · 2.0MB · 2012 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

upload/bibliotik/T/The Kitchen as Laboratory - Cesar Vega.epub

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Cesar Vega, Job Ubbink, Erik van der Linden, (eds.) Columbia University Press, Arts and Traditions of the Table: Perspectives on Culinary History, 1, 2012

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic -- from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads -- the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.

English [en] · EPUB · 3.2MB · 2012 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/upload/zlib · Save

lgli/Martha L. Finch Etta M. Madden - Eating in Eden: Food and American Utopias (At Table).mobi

Eating in Eden: Food and American Utopias (At Table) edited by Etta M. Madden and Martha L. Finch University of Nebraska Press, At table series, Lincoln, Nebraska, 2006

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating "new world" religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups, from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and "foodies" who watched TV cooking shows, have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals

English [en] · MOBI · 1.8MB · 2006 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

lgli/Malcontent9781408144497.epub

The Malcontent (New Mermaids) John Marston; with additions by John Webster; edited by W. David Kay Bloomsbury Publishing Plc, New Mermaids, London, 2014

"This Malevole is one of the most prodigious affections that ever conversed with nature: a man, or rather a monster, more discontent than Lucifer." The Malcontent is a striking example of the new satiric tone and moral seriousness in English comedy of the early 1600s. The play's vision of a fallen humanity driven by lust and ambition is created partly by its depiction of Machiavellian intrigue in the court of Genoa, and partly by the disaffected Malevole, the malcontent of the title, who is actually the deposed Duke Altofronto in disguise. Marston's tragi-comedy is full of reversals, surprises and moral transformations and offers a thin disguise for the Jacobean court and its vices. This new student edition contains a lengthy new Introduction with background on the author, date and sources, theme, critical interpretation and stage history.

English [en] · EPUB · 3.3MB · 2014 · 📕 Book (fiction) · 🚀/lgli/lgrs/zlib · Save

lgli/Etta M. Madden, Martha L. Finch - Eating in Eden: Food and American Utopias (At Table).lit

Eating in Eden: Food and American Utopias (At Table) edited by Etta M. Madden and Martha L. Finch University of Nebraska Press, At table series, Lincoln, Nebraska, 2006

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating "new world" religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups, from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and "foodies" who watched TV cooking shows, have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals

English [en] · LIT · 1.6MB · 2006 · 📘 Book (non-fiction) · 🚀/lgli/zlib · Save

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lgli/D:\!genesis\library.nu\1c\_275344.1ccf7313d5c8a893831eac503f6a1633.pdf

Eating in Eden: Food and American Utopias (At Table) edited by Etta M. Madden and Martha L. Finch University of Nebraska Press, At table series, Lincoln, Nebraska, 2006

Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States. Immigrants, from colonial English Puritans and Spanish Catholics to mid-twentieth-century European Jews and contemporary Indian Hindus, have generated innovative foodways in creating "new world" religious and ethnic identities. The Shakers, the Oneida Perfectionists, and the Amana Colony, as well as 1970s counter-cultural groups, developed food practices that distinguished communal members from outsiders, but they also marketed their food to nonmembers through festivals, restaurants, and cookbooks. Other groups, from elite male dining clubs in Revolutionary America and female college students in the late 1800s, to members of food co-ops; vegetarian Jews and Buddhists; and "foodies" who watched TV cooking shows, have used food strategically to promote their ideals of gender, social class, nonviolence, environmentalism, or taste in the hope of transforming national or global society. This theoretically informed, interdisciplinary collection of thirteen essays broadens familiar definitions of utopianism and community to explore the ways Americans have produced, consumed, avoided, and marketed food and food-related products and meanings to further their visionary ideals

English [en] · PDF · 4.5MB · 2006 · 📘 Book (non-fiction) · 🚀/lgli/lgrs/nexusstc/zlib · Save