Monday, 26 July 2010 02:02
Wely
E-Book
Beginning Programming All-In-One Desk Reference For Dummies
Beginning Programming All-In-One Desk Reference For Dummies
Publisher: For Dummies | 2008 | PDF | 695 pages | ISBN: 0470108541 | 6.4Mb
So you want to be a programmer? Or maybe you just want to be able to make your computer do what YOU want for a change? Maybe you enjoy the challenge of identifying a problem and solving it. If programming intrigues you for whatever reason, Beginning Programming All-In-One Desk Reference For Dummies is like having a starter programming library all in one handy, if beefy, book.
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Sunday, 25 July 2010 09:45
Wely
E-Book
Food Marketing to Children and Youth: Threat or Opportunity?
Food Marketing to Children and Youth: Threat or Opportunity?
National Academies Press | 2006-04-11 | ISBN: 0309097134 | 536 pages | PDF | 12 MB
What impact has food and beverage marketing had on the dietary patterns and health status of American children? Focusing on this question, this book is of interest to parents, federal and state government agencies, educators and schools, health care professionals, industry companies, industry trade groups, and media. Creating an environment in which children in the United States grow up healthy should be a high priority for the nation. Yet the prevailing pattern of food and beverage marketing to children in America represents, at best, a missed opportunity, and at worst, a direct threat to the health prospects of the next generation.
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Sunday, 25 July 2010 09:43
Wely
E-Book
Culinary Taste: Consumer Behaviour in the International Restaurant Sector
Culinary Taste: Consumer Behaviour in the International Restaurant Sector
Butterworth-Heinemann | 2003-12-04 | ISBN: 0750657677 | 256 pages | PDF | 14 MB
Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings * Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography * Considers the importance of understanding these issues for business management and for success in the hospitality industry today Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.
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Sunday, 25 July 2010 09:41
Wely
E-Book
Food Culture in France (Food Culture around the World)
Food Culture in France (Food Culture around the World)
Greenwood Press | 2006-11-30 | ISBN: 0313327971 | 224 pages | PDF | 14 MB
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health.
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Sunday, 25 July 2010 09:39
Wely
E-Book
Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
Princeton University Press | 2008-09-04 | ISBN: 0691138206 | 400 pages | PDF | 21 MB
Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked.
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Sunday, 25 July 2010 09:39
Wely
E-Book
Choosing And Preparing Foods: Basic Nutrition And Food Preparation For Special Students: grade 7-9
Choosing And Preparing Foods: Basic Nutrition And Food Preparation For Special Students: grade 7-9
Walch Pub | 1995-01 | ISBN: 0825127025 | 126 pages | PDF | 15 MB
Teach all your students how to prepare nutritious meals successfully! Features 20 easy-to-follow illustrated recipes. Sparks nonreaders’ interest with picture versions of recipes and worksheets. Includes objectives, materials lists, and teacher demonstrations.
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Sunday, 25 July 2010 09:34
Wely
E-Book
Betty Crocker: Birthday Parties
Betty Crocker: Birthday Parties
Betty Crocker | 2008-04-20 | ISBN: B00178YMLM | 99 pages | PDF | 10 MB
9 fun-filled menus and 70 fantastic recipes for your birthday party, with a photo of EVERY recipe. Appetizers and salads, main dishes, and amazing cakes.
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Sunday, 25 July 2010 09:33
Wely
E-Book
Everyone Eats: Understanding Food and Culture
Everyone Eats: Understanding Food and Culture
NYU Press | 2005-03-01 | ISBN: 0814704956 | 304 pages | PDF | 14 MB
Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition.
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Sunday, 25 July 2010 09:32
Wely
E-Book
Food Engineering Aspects of Baking Sweet Goods
Food Engineering Aspects of Baking Sweet Goods
CRC | 2008-03-24 | ISBN: 1420052748 | 304 pages | PDF | 11 MB
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.
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