The Contemporary And Historical Literature Of Food Science And Human Nutrition
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| Author | : Jennie Brogdon |
| Publisher | : |
| Total Pages | : 310 |
| Release | : 1995 |
| Genre | : Cooking |
| ISBN | : |
The fifth of a seven-volume series, The Literature of the Agricultural Sciences, this book summarizes the development and trends in the published literature of food science and human nutrition over the last twenty-five years. Further, the book delineates the differences and overlaps in knowledge and research between the fields.
| Author | : |
| Publisher | : |
| Total Pages | : 404 |
| Release | : 1981 |
| Genre | : Agricultural libraries |
| ISBN | : |
| Author | : |
| Publisher | : |
| Total Pages | : 424 |
| Release | : 1993 |
| Genre | : Agricultural libraries |
| ISBN | : |
| Author | : Tina Moffat |
| Publisher | : Berghahn Books |
| Total Pages | : 281 |
| Release | : 2010-12-01 |
| Genre | : Medical |
| ISBN | : 1845459814 |
There are not many areas that are more rooted in both the biological and social-cultural aspects of humankind than diet and nutrition. Throughout human history nutrition has been shaped by political, economic, and cultural forces, and in turn, access to food and nutrition has altered the course and direction of human societies. Using a biocultural approach, the contributors to this volume investigate the ways in which food is both an essential resource fundamental to human health and an expression of human culture and society. The chapters deal with aspects of diet and human nutrition through space and time and span prehistoric, historic, and contemporary societies spread over various geographical regions, including Europe, North America, Africa, and Asia to highlight how biology and culture are inextricably linked.
| Author | : Barbara S. Hutchinson |
| Publisher | : CRC Press |
| Total Pages | : 488 |
| Release | : 2002-07-17 |
| Genre | : Technology & Engineering |
| ISBN | : 0824743768 |
This text discusses a wide range of print and electronic media to locate hard-to-find documents, navigate poorly indexed subjects and investigate specific research topics and subcategories. It includes a chapter on grey and extension literature covering technical reports and international issues.
| Author | : Helen Zoe Veit |
| Publisher | : UNC Press Books |
| Total Pages | : 318 |
| Release | : 2013 |
| Genre | : Cooking |
| ISBN | : 1469607700 |
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.
| Author | : |
| Publisher | : BRILL |
| Total Pages | : 352 |
| Release | : 2020-01-29 |
| Genre | : Medical |
| ISBN | : 9004418415 |
Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.
| Author | : Bonnie A. Osif |
| Publisher | : CRC Press |
| Total Pages | : 636 |
| Release | : 2006-08-23 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 0203966163 |
The field of engineering is becoming increasingly interdisciplinary, and there is an ever-growing need for engineers to investigate engineering and scientific resources outside their own area of expertise. However, studies have shown that quality information-finding skills often tend to be lacking in the engineering profession. Using the Engineerin
| Author | : Paul Freedman |
| Publisher | : University of California Press |
| Total Pages | : 420 |
| Release | : 2014-10-31 |
| Genre | : Cooking |
| ISBN | : 0520283589 |
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
| Author | : Bonnie A. Osif |
| Publisher | : CRC Press |
| Total Pages | : 602 |
| Release | : 2011-08-09 |
| Genre | : Technology & Engineering |
| ISBN | : 143985002X |
With the encroachment of the Internet into nearly all aspects of work and life, it seems as though information is everywhere. However, there is information and then there is correct, appropriate, and timely information. While we might love being able to turn to Wikipedia® for encyclopedia-like information or search Google® for the thousands of links on a topic, engineers need the best information, information that is evaluated, up-to-date, and complete. Accurate, vetted information is necessary when building new skyscrapers or developing new prosthetics for returning military veterans While the award-winning first edition of Using the Engineering Literature used a roadmap analogy, we now need a three-dimensional analysis reflecting the complex and dynamic nature of research in the information age. Using the Engineering Literature, Second Edition provides a guide to the wide range of resources available in all fields of engineering. This second edition has been thoroughly revised and features new sections on nanotechnology as well as green engineering. The information age has greatly impacted the way engineers find information. Engineers have an effect, directly and indirectly, on almost all aspects of our lives, and it is vital that they find the right information at the right time to create better products and processes. Comprehensive and up to date, with expert chapter authors, this book fills a gap in the literature, providing critical information in a user-friendly format.
