The Food Lab Better Home Cooking Through Science

• Author : J. Kenji López-Alt
• Publisher : W. W. Norton & Company
• Release : 21 September 2015

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese

• Author : Roger Wood,Anders Nilsson,Harriet Wallin,Royal Society of Chemistry (Great Britain). Information Services
• Publisher : Royal Society of Chemistry
• Release : 07 February 1998

Covering those areas of direct importance to food analysis laboratories, this book serves as an aid to laboratories when introducing new measures and justifying those chosen.

• Author : Sonia Massari
• Publisher : Woodhead Publishing
• Release : 25 April 2021

Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution,

• Author : J. Kenji López-Alt
• Publisher : W. W. Norton & Company
• Release : 08 March 2022

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan

• Author : Zaid Hassan
• Publisher : Berrett-Koehler Publishers
• Release : 03 February 2014

Current responses to our most pressing societal challenges—from poverty to ethnic conflict to climate change—are not working. These problems are incredibly dynamic and complex, involving an ever-shifting array of factors, actors, and circumstances. They demand a highly fluid and adaptive approach, yet we address them by devising fixed, long-term plans. Social labs, says Zaid Hassan, are a dramatically more effective response. Social labs bring together a diverse a group of stakeholders—not to create yet another five-year plan

• Author : Jean M. Bartunek,Jane McKenzie
• Publisher : Taylor & Francis
• Release : 06 July 2017

While executives are keen to harness organizational knowledge and improve business performance, the topic of how academics can produce rigorous and relevant theory in working relationships with practitioners is a much contested topic. Many aspects of this knowledge co-creation can create tensions, and the ways in which research is conducted and published can affect practitioner acceptance, as well as its consequent uptake and use in different contexts. Expertly compiled by Jean Bartunek and Jane McKenzie, with contributions from global thinkers

• Author : W. F. Harrigan
• Publisher : Gulf Professional Publishing
• Release : 28 September 1998

Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.

• Author : Sara M. Ameen,Giorgia Caruso
• Publisher : Springer
• Release : 23 May 2017

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition

• Author : Sapna Elizabeth Thottathil,Annelies Goger
• Publisher : Academic Press
• Release : 28 August 2018

Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and

• Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Food and Nutrition Board,Food Forum
• Publisher : National Academies Press
• Release : 01 June 2020

On August 7â€"8, 2019, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, to review the status of current and emerging knowledge about innovations for modern food systems and strategies for meeting future needs. The workshop addressed different perspectives on the topic of food systems and would build on a workshop on the topic of sustainable diets hosted by the Food Forum in August 2018. This publication summarizes the presentations and discussions from the workshop.

• Author : Darren Wershler,Lori Emerson,Jussi Parikka
• Publisher : U of Minnesota Press
• Release : 22 March 2022

An important new approach to the study of laboratories, presenting a practical method for understanding labs in all walks of life From the “Big Science” of Bell Laboratories to the esoteric world of séance chambers to university media labs to neighborhood makerspaces, places we call “labs” are everywhere—but how exactly do we account for the wide variety of ways that they produce knowledge? More than imitations of science and engineering labs, many contemporary labs are hybrid forms that

• Author : Jay Chladek
• Publisher : U of Nebraska Press
• Release : 01 August 2017

The International Space Station (ISS) is the largest man-made structure to orbit Earth and has been conducting research for close to a decade and a half. Yet it is only the latest in a long line of space stations and laboratories that have flown in orbit since the early 1970s. The histories of these earlier programs have been all but forgotten as the public focused on other, higher-profile adventures such as the Apollo moon landings. A vast trove of stories

• Author : Anonim
• Publisher : Emerald Group Publishing
• Release : 26 August 2016

This book explores the challenges of sustainable agri-food supply chains. It presents and discusses nine cases of organizational innovation, covering different phases of food production and facing different challenges, by proposing alternative models to the traditional paradigm of scale and leverage to design supply chain in these industries.

• Author : C. Otto Scharmer,Katrin Kaufer
• Publisher : Berrett-Koehler Publishers
• Release : 08 July 2013

Our Time Is Now We have entered an age of disruption. Financial collapse, climate change, resource depletion, and a growing gap between rich and poor are but a few of the signs. Otto Scharmer and Katrin Kaufer ask, why do we collectively create results nobody wants? Meeting the challenges of this century requires updating our economic logic and operating system from an obsolete “ego-system” focused entirely on the well-being of oneself to an eco-system awareness that emphasizes the well-being of

• Author : Persson, Marie,Skylare, Elisabet,Fischer-Møller, Mads Frederik
• Publisher : Nordic Council of Ministers
• Release : 25 June 2021

Available online: https://pub.norden.org/nord2021-008/ Where are the bold policies to follow, support or even lead the transition to a healthier and more sustainable food system? This guide is the conclusion to a conversation started by the Nordic prime ministers with Nordic Solutions to Global Challenges in 2017. Since then, the flagship project, Nordic Food Policy Lab, has staged dialogues, set the table for new encounters, co-produced knowledge and insights, and advocated for the potential of innovative policy