6.965 results (0,25857 seconds)

Show all filters

Brand

Show all

Merchant

Price (EUR)

Reset filter

Products
From
Shops

Focus on Food Photography for Bloggers Focus on the Fundamentals

Focus on Food Photography for Bloggers Focus on the Fundamentals

Sharing your kitchen concoctions on your personal food blog has never been as popular as it is right now but if you've ever had trouble getting your tasty temptations to look like pretty plates on camera you know how difficult it can be to take amazing pictures of food. Matt Armendariz of Mattbites food blog fame shares his experiences and best practices for creating wonderful food photos in Focus On Food Photography for Bloggers. Written specifically for you the blogger Matt discusses the ins and outs of equipment lighting composition propping sparking your inspiration and getting creative all with what you have on hand at home! Learn how to avoid common pitfalls with foods that are notoriously camera shy how to successfully snap your dinner at a restaurant as well as on your kitchen table and how to style your food with what you have in your cupboards. He also includes advice on post-processing posting and protecting your prized images. As well as on his blog Matt's photography has been featured in The Skinny Bitch Cookbook on Martha Stewart Paula Deen's Best Dishes and Gordon Ramsay's Hell's Kitchen along with numerous food magazines and newspapers. Let this seasoned blogger give your food photography the boost it needs to really make your readers salivate! | Focus on Food Photography for Bloggers Focus on the Fundamentals

GBP 145.00
1

What is Music Production? A Producers Guide: The Role the People the Process

What is Music Production? A Producers Guide: The Role the People the Process

To complete an album a producer needs to know what goes into capturing great music and teasing out inspirational performances from artists. As a producer you are guiding not only the music but also the business and the technical aspects of an album. What Is Music Production? is a guide to this guidance. Formed from a blend of solid information extracted from detailed interviews the book focuses on the process of music production providing insight into how the producer guides this process and molds the final product. Whether you are a student or just starting your professional career What is Music Production? explains what you need to know-from working with artists songs pre-production mixing and mastering to the finance and budgeting-to glean a professional result. Combining the how to with online assets and interviews this book arms you with vital insight into the business of being a music producer. | What is Music Production? A Producers Guide: The Role the People the Process

GBP 175.00
1

What is Theatre? An Introduction and Exploration

What is Theatre? An Introduction and Exploration

This major introductory textbook is from one of the leading educators working in theatre today. What Is Theatre? will make its reader a better playgoer responding more fully to performance with a keener appreciation of all the resources of theatre-acting design direction organization theatre buildings and audiences. By focusing on the best professional practice and the most helpful learning processes Dr. Brown shows how to read a play-text and to see and hear its potential for performance. Throughout this book suggestions are given for student essays and class discussions to help both instructor and reader to clarify their thoughts on all aspects of theatre-going. While the main focus is on present-day theatre in North America history is used to illuminate current practice. Theatres in Europe and Asia also feature in the discussion. A view is given of all contributors to performance with special emphasis placed on actors and the plays they perform. This textbook is not tied to a few specific play-texts but designed to be effective regardless of which play a student sees or reads. In Part Two leading practitioners of different generations and cultural backgrounds describe their own work providing a variety of perspectives on the contemporary theatre. All this is supplemented by nearly 100 black and white and color illustrations from productions working drawings and plans. This new text engages its readers in the realities of the theatre; it is up-to-date comprehensive and packed with practical advice for understanding how theatre works and how plays come alive in performance. John Russell Brown is professor of Theatre at the University of Michigan Ann Arbor and has taught at a variety of colleges including New York and Stanford Universities. For 15 years he was an associate director of the National Theatre in London and he has directed plays in many other theatres including Cincinnati Playhouse. | What is Theatre? An Introduction and Exploration

GBP 175.00
1

What is Thinking? And Other Philosophical Reflections

What is Thinking? And Other Philosophical Reflections

The philosophical essays of this collection argue each time from a singular perspective that the task of thinking is to release the element of the unconditional from various closures and thus to make it manifest as the true and the essential task of our individual and social existence. Naming this unconditional element as the messianic the book displays the profound ethico-political significance of messianic thought for our contemporary world. This book is co-published with Aakar Books New Delhi. Taylor & Francis does not sell or distribute the print versions of this book in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka. | What is Thinking? And Other Philosophical Reflections

GBP 130.00
1

Terahertz Technology Principles and Applications in the Agri-Food Industry

Terahertz Technology Principles and Applications in the Agri-Food Industry

Terahertz (THz) technology is an active area of research but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored. Terahertz Technology: Principles and Applications in the Agri-Food Industry describes the operating principles of THz technology and discusses applications and advantages of the THz regime of the electromagnetic spectrum for use in the agri-food industry. The agri-food industry is focusing on the development of non-destructive quality evaluation techniques that can provide accurate analysis quickly and are environmentally friendly. Among such techniques is THz technology that provides a novel noninvasive approach to quality assessment and safety assurance of agri-food products. The low energy of T waves is best suited for the analysis of sensitive biomaterials and does not cause photoionization. Therefore THz imaging is complementary to X-ray imaging. Although accessing the THz spectrum is tedious by conventional devices the combination of optics and electronics principles has opened a dimension of research in this field. This book provides an overview of THz spectroscopy and imaging system components types of THz systems and applications and advantages of THz for applications in the agri-food industry. It describes the basic working mechanism operating principle operation modes and system components of THz spectroscopy and imaging. Various advancements in THz technology related to agricultural and food applications are discussed that could serve as a guidebook for all those working and interested in non-destructive food assessment techniques. Key Features: Explores broader applications of the THz regime in the agri-food sector Describes system components different forms of THz systems and the working principle of T waves for spectroscopic and imaging techniques Provides insights on future research needs for industrial implementation of THz technology Complements the knowledge of other existing non-destructive spectroscopy and imaging techniques for food analysis Although books on biomedical applications of THz have been published no book is available that deals with applications in the agri-food industry. Hence Terahertz Technology is beneficial for undergraduate and graduate students and those food industry professionals involved in research related to non-destructive quality assessment and imaging techniques. | Terahertz Technology Principles and Applications in the Agri-Food Industry

GBP 170.00
1

Exploring What is Lost in the Online Undergraduate Experience A Philosophical Inquiry into the Meaning of Remote Learning

Exploring What is Lost in the Online Undergraduate Experience A Philosophical Inquiry into the Meaning of Remote Learning

This book examines the significance and meaning of undergraduate online learning using a hermeneutic phenomenological study asking what is lost when there is no face-to-face contact and exploring the essence of technology itself. Drawing on data from undergraduate students across various higher education institutions including both interview recordings and written reports of their lived experiences the author seeks to uncover the essence of the phenomenon by engaging with themes around the philosophy of technology and the purpose of post-secondary education using Heidegger’s essay The Question Concerning Technology as a crucial interpretive lens. Rather than offering generalized conclusions it presents a basis for further understanding of the experience of online learning and ultimately asks whether the efficiency afforded to undergraduates by online classes or degrees can ever replace what is learned in a classroom with other people. Providing a novel approach to the topic of online learning which centers the concept of experience and drawing links to current conditions and pedagogy in online higher education it will appeal to scholars working across education and philosophy with interests in higher education technology and education phenomenology of education and philosophy of education. | Exploring What is Lost in the Online Undergraduate Experience A Philosophical Inquiry into the Meaning of Remote Learning

GBP 120.00
1

Smart Food Industry: The Blockchain for Sustainable Engineering Fundamentals Technologies and Management Volume 1

Smart Food Industry: The Blockchain for Sustainable Engineering Fundamentals Technologies and Management Volume 1

Smart Food Industry: The Blockchain for Sustainable Engineering Volume I - Fundamentals Technologies and Management is a comprehensive overview of the current state of knowledge about food engineering and processing under sustainable engineering perspective. This book includes disruptive approaches that will potentially enable the food industry for the transition to sustainable production. Divided into four parts the book explores (i) fundamentals of sustainable food (ii) conventional technologies in the food industry (iii) sustainabile emerging technologies in food industries and (iv) sustainable management in food industries. The book is an invaluable reference resource for students researchers graduates and professionals in general who wish to gain knowledge in the engineering and food processing area as well as about sustainable food industry practices. | Smart Food Industry: The Blockchain for Sustainable Engineering Fundamentals Technologies and Management Volume 1

GBP 140.00
1

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food Designing Dialogues reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design making a significant contribution to further development of these fields. Accordingly it covers a broad variety of topics from Designing for/with Food Educating People on Food Experiencing Food and other Food for Thought. | Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

GBP 175.00
1

Playing with Reality Denying Manipulating Converting and Enhancing What Is There

Playing with Reality Denying Manipulating Converting and Enhancing What Is There

This volume explores how and why we deny or manipulate or convert or enhance reality. Finding it important to come to terms with reality with what is there before us and with reality however defined to live responsibly this collection takes a truly multidisciplinary approach to examining the idea that history the truth facts and the events of the present time can be refashioned as prismatic theatrical something we can play with for agendas either noble or ignoble. An international team of contributors considers the issue of how and why in dealing what is there before us we play with reality by employing theatre fiction words conspiracy theories alternate realities scenarios and art itself. Chapters delve into issues of fake news propaganda virtual reality theatre as real life reality TV and positive ways of refashioning and enhancing your own reality. Drawing on examples from film studies to sociology from the social sciences to medicine this volume will appeal to scholars and upper-level students in the areas of communication and media studies comparative literature film studies economics English international affairs journalism philosophy psychology sociology and theatre. | Playing with Reality Denying Manipulating Converting and Enhancing What Is There

GBP 130.00
1

The Food and Beverage Hospitality Industry in India An Emergent Segment

The Food and Beverage Hospitality Industry in India An Emergent Segment

This book presents the story of growth and change of what is still a largely unorganized food and beverage service industry in India. With the authors’ vast experience in both industry and academia the volume provides a holistic perspective of the current status of the food and beverage industry in India and identifies the topical issues and the challenges. The authors offer an insightful discussion on where the industry is headed and how it can move from top-line driven growth to a bottom-line supported one. | The Food and Beverage Hospitality Industry in India An Emergent Segment

GBP 124.00
1

Behavior Modification What It Is and How To Do It

Behavior Modification What It Is and How To Do It

Behavior Modification: What It Is and How to Do It is a comprehensive practical presentation of the principles of behavior modification and guidelines for their application. Appropriate for university students and for the general reader it teaches forms of behavior modification ranging from helping children learn necessary life skills to training pets to solving personal behavior problems. It teaches practical how-to skills including: discerning long-term effects; designing implementing and evaluating behavioral programs; interpreting behavioral episodes; observing and recording behaviors; and recognizing instances of reinforcement extinction and punishment. Behavior Modification is ideal for courses in Behavior Modification Applied Behavior Analysis Behavior Therapy the Psychology of Learning and related areas; and for students and practitioners of various helping professions (such as clinical psychology counselling education medicine nursing occupational therapy physiotherapy psychiatric nursing psychiatry social work speech therapy and sport psychology) who are concerned directly with enhancing various forms of behavior development. The material is presented in an interesting readable format that assumes no prior knowledge of behavior modification or psychology. Specific cases and examples clarify issues and make the principles real. Guidelines throughout provide a ready source to use as a reference in applying the principles. Online resources including an instructor’s manual are available at www. routledge. com/9780815366546. | Behavior Modification What It Is and How To Do It

GBP 130.00
1

The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

A popular book in its first edition The Food Chemistry Laboratory: A Manual for Experimental Foods Dietetics and Food Scientists Second Edition continues to provide students with practical knowledge of the fundamentals of designing executing and reporting the results of a research project. Presenting experiments that can be completed in many cases without requiring extensive student laboratory facilities the authors include new exercises in the areas of physical properties lipids proteins and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed approximate time needed for completion and possible complications and/or pitfalls. Tested and refined for over 20 years and performed by thousands of students experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments The Food Chemistry Laboratory Second Edition provides students with information on accessing food chemistry literature research proposal preparation preparing oral and written technical reports and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. | The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

GBP 175.00
1

Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
1

Occupational Health and Safety in the Food and Beverage Industry

Occupational Health and Safety in the Food and Beverage Industry

A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease injury management and safer steps for employees to get back to work and discusses food security safety biosecurity defense food safety and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards elements accident prevention various hazards present in food and beverage sectors and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance organization and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety food engineering chemical engineering and process engineering.

GBP 110.00
1

Practical Sanitation in the Food Industry

Practical Sanitation in the Food Industry

This book provides a clear practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth through descriptions of cleaning chemicals to the management of Hazard Analysis Critical Control Point (HACCP) systems. It will be an invaluable basic text for all tertiary students who intend to work in the food industry as well as for the existing industry personnel. | Practical Sanitation in the Food Industry

GBP 175.00
1

What is this Professor Freud Like? A Diary of an Analysis with Historical Comments

What is this Professor Freud Like? A Diary of an Analysis with Historical Comments

In 1921 a young female doctor started analysis with Sigmund Freud. In a diary she recorded what moved her. The present volume not only contains a full translation of these records but also collects four essays by two psychoanalysts and two analytical historians who take their cue from the young doctor's notes to think about Freud and his methods. The discovery of the diary marks a small sensation for the history of social science. Three factors make the document unique: first it records not a training analysis but the analysis of an actual patient second the analysis took place before Freud fell ill with cancer and third the analysand obviously noted down what was said in the practice word by word. | What is this Professor Freud Like? A Diary of an Analysis with Historical Comments

GBP 130.00
1

Art Farming and Food for the Future Transforming Agriculture

Art Farming and Food for the Future Transforming Agriculture

This book explores the impact of artistic experiments in inspiring people to turn away from current food consumerism and take an active role in preserving sustaining and protecting the environment. As artists are expanding their practice into social justice and community concerns erasing traditional forms of expression and integrating others the culture around food and its production has been added to a new vocabulary of experiential art. The authors measure the impact of such experiments on local food consumption and production focusing on education and youth both in the surrounding community and culture at large. They suggest how these projects can be up-scaled to further encourage sustainable solutions for our environment and communities. The book explores the reflections and motivations of case study practitioners in urban and rural areas and through interviews engages with artists who are pioneering a new trend to create hubs of activity away from traditional art spaces in cities to follow a non-hierarchal practice that is de-centralized and communally based. This book will be of great interest to academic readers concerned with issues related to environmental aesthetics eco-design eco-criticism culture heritage memory and identity and those interested in the current debates on the place of aesthetics and culture in sustainability. | Art Farming and Food for the Future Transforming Agriculture

GBP 130.00
1

Natural Food Preservatives

Natural Food Preservatives

Safety quality and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale both traditional and modern preservatives are widely used. However as eating habits have upgraded with a focus on what is popularly termed a healthy diet there has been a growing demand for food with natural additives over synthetic ingredients. As a result there have been major developments in the field of food preservation which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies the chemistry behind them and new nonconventional preservatives. It focuses on innovative technologies including biological antimicrobial systems such as LABs or their metabolites bacteriophages and bacteriophage-encoded enzymes. It provides knowledge about preservatives such as bacteriocins and ε-polylysine as well as their usage in achieving the right balance of safety quality and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses conduct research and epidemiologic investigations analyze food samples and craft food safety policies.

GBP 116.00
1

Emerging Techniques for Food Processing and Preservation

Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field this book covers a wide range of topics including Electrodialysis Refractance Window Technology Cold Plasma Bio Speckle Laser Technique Nanofluids and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques as well as case studies that demonstrate their practical applications. In this book readers will gain insights into the principles behind these emerging techniques their advantages and limitations and the practical applications in various food products. Whether you are a food scientist engineer or a food industry professional this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

GBP 170.00
1

Critically Ill Children and the Law Medical Decision-Making and the Best Interests Principle

Critically Ill Children and the Law Medical Decision-Making and the Best Interests Principle

A series of recent high-profile court cases has demonstrated the inadequacy of current laws in addressing issues relating to medical treatment decisions involving seriously ill children. The challenges of determining that life-sustaining medical treatment is not in a young child’s best interests have resulted in criticism of the best interests principle. This book explores the theoretical foundations of the best interests principle and alternatives offered in the academic literature to allow readers to understand why the principle remains contentious despite its prevalence. It provides theoretical background exploration of what occurs in practice and proposes a novel approach to address these challenges. Frameworks for decision-making identified in the academic literature are used to examine the application of the best interests principle in practice in England and Wales Australia and New Zealand through a review of the case law and qualitative research with paediatric doctors. The exploration of current practice allows readers to understand the challenges of applying the best interests principle but also the need to retain a focus on the child. Readers are introduced to a human-rights based approach which ensures that the focus remains on upholding the child’s best interests but also provides a more comprehensive explanation of the situation. Progressing the debate around end-of-life decision-making and children the book will be a valuable resource for academics researchers and policy-makers. It will also provide practical guidance to both legal and medical practitioners in managing disputes about the provision of life-sustaining treatment. | Critically Ill Children and the Law Medical Decision-Making and the Best Interests Principle

GBP 130.00
1

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy prevent their degradation and control their release. Various nanomaterials have been explored for remediation of arising environmental issues. Nanotechnology has also made a useful contribution to the utilization of huge agricultural and food wastes for production of valuable products. The existing and emerging applications of nanotechnology will contribute to environmental sustainability. Nanotechnology for Sustainable Agriculture Food and Environment has been structured to provide a widespread coverage and up-to-date progress of nanotechnology and its applications in the agri-food sector and environmental remediation. Synthesis of value-added nanomaterials from agri-food wastes and their potential applications in environmental remediation have been explored. In addition toxicity issues with nanomaterials have also been discussed. Features: Elaborated information on the use of nanotechnology for sustainable agriculture In-depth study about valorization of agri-food waste An overview of applications of nanotechnology in environmental remediation Toxicity analysis of nanotechnology-based products We aim to satisfy the need for a reference book for scientists researchers academicians and students in nanotechnology agricultural food nutraceuticals environmental and material sectors.

GBP 110.00
1

School Food Politics in Mexico The Corporatization of Obesity and Healthy Eating Policies

School Food Politics in Mexico The Corporatization of Obesity and Healthy Eating Policies

Intertwining policy analysis and ethnography José Tenorio examines how and why now the promotion of healthy lifestyles has been positioned as an ideal ‘solution’ to obesity and how this shapes the preparation sale and consumption of food in schools in Mexico. This book situates obesity as a structural problem enabled by market-driven policy change problematizing the focus on individual behavior change which underpins current obesity policy. It argues that the idea of healthy lifestyles draws attention away from the economic and political roots of obesity shifting blame onto an ‘uneducated’ population. Deploying Foucault’s concept of dispositif Tenorio argues that healthy lifestyles functions as an ensemble of mechanisms to deploy representations of reality spaces institutions and subjectivities aligned with market principles constructing individuals both as culprits for what they eat and the prime locus of policy intervention to change diets. He demonstrates how this ensemble enmeshes within the local cultural and economic conditions surrounding the provisioning of food in Mexican schools and how it is contested in the practices around cooking. Expanding the conversation on the politics of food in schools obesity policy and dominant perspectives on the relation between food and health this book is a must-read for scholars of food and nutrition public health and education as well as those with an interest in development studies and policy enactment and outcomes. | School Food Politics in Mexico The Corporatization of Obesity and Healthy Eating Policies

GBP 130.00
1