Culinary Arts in Credo Reference: eBooks

By providing an up-to-date and visually appealing understanding of important issues around global food and agriculture, The Atlas of Food maps out broad areas of investigation--contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade--to offer a concise overview of today's food and farming concerns.

Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text and additionally supplies thousands of common names and synonyms for those foods.

This enlarged and enhanced reference volume was written for both the discerning home chef and those who want to become more knowledgeable about good food and elegant dining. This second edition has been updated with new information to reflect the way we eat in today's world. The authors have taken into account our healthier lifestyles and more diverse palates.

Gives short definitions of terms, many of non-English origin, so that the chef and the amateur enthusiast, the gastronome and the student may quickly determine the meaning.

First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others.

The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries.

The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level (including: Lodging, Restaurants, Clubs, Time-shares, and Conventions), as well as a functional one (covering Accounting & finance, Marketing, Human resources, Information technology and Facilities management).

Terms related to leisure, travel and tourism, ranging from hotels, catering, restaurants and customer service to general business, accounting and personnel terms.

This is the first full length dictionary of Leisure Studies. It examines the key concepts, assesses the work of central figures, and helps students zero-in on essential issues and conceptual distinctions.

QA Internationals Food and Cooking series provides a valuable overview through a series of videos and animations of modern nutrition, with contributions from experts in the field.

The Visual Guides series answers the most important questions on topics that fascinate everyone through a series of videos and animations: weather, the human body, the Earth, the universe and plants. It provides images of natural phenomena and explanations of fundamental concepts, and features the very latest discoveries in these areas.

The Gale Encyclopedia of Diets presents authoritative, comprehensive information on special diets, popular diets, dietary concerns, nutrition basics, and effects of dietary choices on health. All entries are presented in a standardized and balanced format. Topics are organized around the development and history of a diet, its basic principles, any key figures that influenced the practice, and any public and regulatory concerns associated with the diet.

The Gale Encyclopedia of Nutrition and Food Labels explains the often confusing (and sometimes contradictory) language and measurements on food labels and in food marketing, and provides information in a more reader-friendly way than an FDA report can.

Created with a nationally recognized advisory board of medical professionals and leading figures in natural healing fields, National Geographic Complete Guide to Natural Home Remedies covers topics ranging from the familiar to the new and promising: from mint tea for a stomachache to onion juice for a bee sting, from using baking soda as a kitchen cleanser to finding quiet in a crowded world, from adding turmeric to fight arthritis to practicing aromatherapy at home

Covers the terms used in wine production, and describes grape varieties, wine regions and wine-growers around the world, wine styles and tasting terms. Because wine-producing is a science as well as a craft, it explains the basic chemistry that can make or mar a great wine.