Chas Maistriv
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Promoted Content
2023Food Composition Table for the Practice
The small Souci/Fachmann/Kraut
by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.
■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!
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Promoted Content
October 2020Simple Food!
Anti the Food Frenzy in Our Minds
by Thomas A. Vilgis
This book follows a unique path in the ubiquitous food debate: it leads us on the trail of the origins of our food culture, from the Neolithic period to the present day. Thomas A. Vilgis has compiled a guide that combines scientific with cultural or sociological aspects. How did Stone Age man poach food? Which cereal varieties were cultivated first? What is the mysterious umami flavour all about? The cultural historical excursion gets interactive with plenty of recipes for those curious to test Kimchi with birch leaves or red cabbage in their dessert.
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Trusted Partner
Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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Trusted Partner
2020Interactions between Medicines and Food
by Prof. Dr. Martin Smollich and Dr. Julia Podlogar
Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.
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Trusted Partner
March 2020No Place for Taste
Food Myths and the Rapid Change of Food Culture
by Manfred Kriener
This book is not a manual but provides an information kit so we can find our way intelligently and make decisions. Nutrition is a constant talking point, but often there is a lack of knowledge and judgement. Amidst this confusion of facts, Manfred Kriener clarifies the rapid change of our food culture. He covers the entire range from the vegan trend to insect food, from aquaculture to cultured meat. Kriener also focuses on the various obscure quality seals, chaotic labelling on the wine rack and our inconsistency as consumers. The new world of food in eleven chapters, spicy at times, but plenty of food for thought and to whet the appetite.
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Trusted Partner
Humanities & Social SciencesJanuary 2025The Strand
A biography
by Geoff Browell, Eileen Chanin
The first history of one of London's most extraordinary streets. Running along the Thames's northern shore and spanning three-quarters of a mile from Trafalgar Square to Temple Bar, the Strand has been a witness to London's growth and change from the earliest years of the city's existence. In The Strand: A biography, Geoff Browell and Eileen Chanin uncover the deep history of this remarkable street. Tracing its origins in the Roman era, they reveal how it grew in importance as authority shifted from church to aristocracy, then to commerce, media and law. Over time, everything that mattered converged on the Strand: tradition and ceremony clashed with rebellion and destitution. By 1910, the street was known as the 'centre of the world'. Drawing on remarkable archival discoveries, Browell and Chanin present the most complete and compelling history of the Strand ever written. Filled with surprising, untold stories, The Strand: A biography is a must-read for lovers of one of the world's greatest cities.
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Humanities & Social SciencesJanuary 2025
Worlds of the ring
Nation and empire in the British and German circus
by Sabine Hanke
Worlds of the Ring is a groundbreaking exploration of the interwar European circus scene, focusing on the German Sarrasani and British Bertram W. Mills' circuses. This study illuminates the correlation between the circus's evolution and imperialism/nationalism, revealing how these enterprises shaped national identities for popular audiences. Examining the years 1918-45, the book takes a transnational perspective, uncovering the interplay of international and national forces that influenced the modern circus. Through case studies, it delves into the lives of individuals in the industry, using diverse sources like newspapers, legal documents, and performer archives. The book introduces the concept of Orientalism to analyse how circuses depicted foreign worlds, and provides a fresh perspective on interwar popular culture, globalising forces, and the circus's ties to European imperialism in the early 20th century.
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Humanities & Social SciencesApril 2009Food, risk and politics
Scare, scandal and crisis - insights into the risk politics of food safety
by Ed Randall
This is a book about the risk politics of food safety. Food-related risks regularly grab the headlines in ways that threaten reasoned debate and obstruct sensible policy making. In this book, Ed Randall explains why this is the case. He goes on to make the case for a properly informed and fully open public debate about food safety issues. He argues that this is the true antidote to the politics of scare, scandal and crisis. The book skilfully weaves together the many different threads of food safety and risk politics and offers a particularly rewarding read for academics and students in the fields of politics and media studies. It will also appeal to scholars from other disciplines, particularly social psychology and the food sciences. The book is a lively and exceptionally readable account of food safety and risk politics that will engage policy makers and the general reader. It promises to help us all manage food safety issues more intelligently and successfully. ;
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Humanities & Social SciencesJuly 2014Reforming food in post-Famine Ireland
Medicine, science and improvement, 1845–1922
by Ian Miller
Reforming food in post-famine Ireland: Medicine, science and improvement, 1845-1922 is the first dedicated study of how and why Irish eating habits dramatically transformed between the famine and independence. It also investigates the simultaneous reshaping of Irish food production after the famine. Adopting an interdisciplinary approach, the book draws from the diverse methodological disciplines of medical history, history of science, cultural studies, Irish studies, gender studies and food studies. Making use of an impressive range of sources, it maps the pivotal role of food in the shaping of Irish society onto a political and social backdrop of famine, Land Wars, political turbulence, the First World War and the struggle for independence. It will be of interest to historians of medicine and science as well as historians of modern Irish social, economic, political and cultural history. ;
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Humanities & Social SciencesAugust 2011The Food Companions
Cinema and consumption in wartime Britain, 1939–45
by Richard Farmer, Jeffrey Richards
The introduction of rationing in January 1940 ensured that food became a central concern for the British people during the Second World War. The food companions investigates the cinema of this period and demonstrates the cultural impact that rationing and food control had on both government propaganda and commercial feature films. Combining archival research, detailed film analysis, and the extensive use of contemporary documents and resources, this book is the first to fully address the extensive propaganda work of the Ministry of Food both inside and outside the cinema. It also explores the tensions contained in images of communal dining, investigating the role that food played in Gainsborough's narratives of excess and identifying and analysing a cycle of black-market feature films. Lively and illuminating, The food companions will be welcomed by film scholars, historians, students, and anyone who has ever wondered about the important contribution that tea made during the war to shaping ideas of Britishness. ;
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Trusted Partner
October 2018Der Strand bei Nacht
by Elena Ferrante, Mara Cerri, Karin Krieger
Allein am Strand zurückgelassen und ganz auf sich gestellt – die Puppe Celina durchlebt eine schreckliche Nacht. Der schäbige Strandwärter versucht, ihr die Worte zu rauben und sie mit seinem großen Rechen aufzukehren wie Müll, das Feuer will sie verbrennen, und das Meer erhört keines ihrer Gebete. Aber Schlimmste ist: Ihre Puppenmutter, das kleine Mädchen Mati, hat sie vergessen, denn Mati hat jetzt ein kleines Kätzchen zur Spielgefährtin. Ein Unglück folgt aufs Nächste, bis die Nacht sich in einen Tag verwandelt, und als die Sonne aufgeht, sieht Celina plötzlich alles ein wenig klarer. Der Strand bei Nacht ist die rätselhafte, berührende, überraschende Geschichte einer Puppe mit zerbrechlicher Seele und allzu menschlichen Gefühlen. Elena Ferrantes unverwechselbare Verlebendigungskunst und Mara Cerris traumähnliche Bilder fügen sich zu einem eindringlichen Leseerlebnis für kleine und große Ferrante-Fans.
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Trusted Partner
October 2018Der Strand bei Nacht
by Elena Ferrante, Karin Krieger, Mara Cerri
Allein am Strand zurückgelassen und ganz auf sich gestellt – die Puppe Celina durchlebt eine schreckliche Nacht. Der schäbige Strandwärter versucht, ihr die Worte zu rauben und sie mit seinem großen Rechen aufzukehren wie Müll, das Feuer will sie verbrennen, und das Meer erhört keines ihrer Gebete. Aber Schlimmste ist: Ihre Puppenmutter, das kleine Mädchen Mati, hat sie vergessen, denn Mati hat jetzt ein kleines Kätzchen zur Spielgefährtin. Ein Unglück folgt aufs Nächste, bis die Nacht sich in einen Tag verwandelt, und als die Sonne aufgeht, sieht Celina plötzlich alles ein wenig klarer. Der Strand bei Nacht ist die rätselhafte, berührende, überraschende Geschichte einer Puppe mit zerbrechlicher Seele und allzu menschlichen Gefühlen. Elena Ferrantes unverwechselbare Verlebendigungskunst und Mara Cerris traumähnliche Bilder fügen sich zu einem eindringlichen Leseerlebnis für kleine und große Ferrante-Fans.
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Trusted Partner
Humanities & Social SciencesJune 2011The Europeanisation of the Western Balkans
EU justice and home affairs in Croatia and Macedonia
by Florian Trauner, Emil Kirchner, Thomas Christiansen
This book deals with the scope and nature of the EU's external influence over South-Eastern Europe in the present enlargement. By elaborating on the Europeanisation of the Western Balkans in a systematic, theory-oriented and comparative way, the book provides rich insight into the dynamics of the current enlargement and offers a comprehensive analysis of the EU's avenues of external leverage in the field of justice and home affairs, a key sector of cooperation in the EU-Western Balkans relations. The book is an important contribution towards a better understanding of how the EU's use of pre-accession conditionality has changed since the Eastern enlargement. It will be of interest to decision-makers, officials and academics concerned with adaptation and transformation processes in South-Eastern Europe and the possibilities and limitations of the EU's influence in the outside world. ;
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Business, Economics & LawJuly 2018Qualities of food
by Mark Harvey, Stan Metcalfe, Andrew McMeekin, Mark Harvey, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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