Body Problems addresses the relationship between the body and society in a fast-food culture.
Agger focuses on issues of food, exercise, work, dieting and eating disorders, fashion, bariatric and cosmetic surgery, and health.
He addresse.
B. 6/3/52; Can. citizenship; Dr. Benjamin Nathan Agger; employed State U. of N.Y. at Buffalo...
Paḳsher, Menaḥem Mendel ben Daṿid ha-Kohen
Ben Hubbard
Ben Garrod
Ben Hubbard
Ben Hubbard
Ben Hubbard
Ben Randall
Ben Raskin
Ben Alderson-Day
Harvard psychologist and ted star amy cuddy reveals how to unleash your boldest self to heighten your confidence, influence others, and perform at your peak.
Ben Highmore
Sigal R. Ben-Porath
Ben Lerwill
Ben Campkin
Ben Rawlence
Ben Alderson-Day
Sigal R. Ben-Porath
Ben Lerwill
Ben Hubbard
Ben Egloff
Idan Ben-Barak
Ben Gartner
Ben Forta
Ben Garrod
R. Ben-Shalom
Ben Bollig
Ben Machell
Ben Buchanan
Ben Aaronovitch
Ben Daggers
Ben Garrod
Ben Zhong Tang
Ben Sharpton
Ben MacIntyre
Naor H. Ben-Yehoyada
Ben Bowlin
Ben Wilson
Ben Clanton
Ben Rhodes
Ben Hubbard
Ben Rhodes
Ben Holt
Hager Ben Jaffel
Ben Lamorte
Mohamed Sami Ben Ali
Ben R. Newell
Ben Zhong Tang
Ben Barrowman
Ben Parkinson
Ben Nussbaum
Ben Waddington
Ben Kissel
Judson M. Harper
Lucy Schaeffer
Choon H. Do
Eveline Boone
Damian Maye
Mary Virginia Orna
Yolanda Pico
Terry Leahy
Taste of Taste of Home
Few things warm the soul like a bowl of comforting soup, heartwarming stew, stick-to-your-ribs chowder or family-favorite chili.
Robb Pearlman
Ashley Strickland Freeman
Jennifer Clapp
We all need food to survive, and forty percent of the world's population relies on agriculture for their livelihood.
Asian Development Asian Development Bank
F. Xavier Malcata
Food process engineering: safety assurance and complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane.
Matthew Lorence
Development of packaging and products for use in microwave ovens, second edition, supports the efficient design of microwaveable food products and packaging materials, explaining all essential aspects in a detailed and systematic way.
Audrey Soula
John Cousins
Lester R. Brown
Grahame W. Gould
The food world has a number of options available to make the food industry more diverse, competitive, and efficient.
Ronald W. Cotterill
This book analyzes the implications of the trend toward increased seller concentration due to mergers and leveraged buyouts that have helped increase food firm stock prices 900 during the 1980s.
Emma Kay
Leo M. L. Nollet
Ambient mass spectrometry--that is the use of mass spec but in the atmospheric environment--has been widely employed in food and environmental analysis.
Jacqueline Hanoman
Tatiana Koutchma
Z. Sibel Ozilgen
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena.
Seid Mahdi Jafari
Lonely Planet Food Staff
Venetia Johannes
Gregg Segal
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
John Cousins
Slater, Charles C.
Aparna B. Gunjal
The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production.
Martin Glicksman
First published in 1982, this three-volume set explores the value of hydrocolloids in food.
Sheryl. L. Hendriks
This book offers an essential, comprehensive, yet accessible reference of contemporary food security discourse and guides readers through the steps required for food security analysis.
Glenn Taylor
Lea R. Dopson
Professional foodservice managers are faced with a wide array of challenges on a daily basis.
Maria McGrath
In the 1960s and early 1970s, countercultural rebels decided that, rather than confront the system, they would create the world they wanted.
Spiros Paramithiotis
With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective.
Robyn Metcalfe
Jennifer McCoy
Martin Glicksman
First published in 1982, this three-volume set explores the value of hydrocolloids in food.
Óscar L. Ramos
Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products..
Daniel Pick
This book is based on the proceedings of a conference held in june 1996 under co-sponsorship of the international agricultural trade consortium and the retail food industry center.
Gabriel J. Lauro
Ina Yalof
Anne Murcott
This textbook equips students with the ability to analyze and think critically about contemporary food topics.
Valeria Siniscalchi
What can a focus on approaches to food practices in europe tell us about the communities and cultures that exist there?
Nagesh Kumar
This volume foregrounds the importance of regional cooperation in the context of food security challenges in south asia.
Richard Pillsbury
Saline Verhoeven
Tatjana Brankov
The development of transgenic crops is revolutionary, but what does it mean for food production, prices and to the environment?
Jennifer Rachel Dutch
Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more.
Alexandru Mihai Grumezescu
Office of the Federal Register (U.S.)
Title 21 presents regulations promulgated by the food and drug administration, the drug enforcement administration, and the office of the national drug control agency in the area of food and drugs.