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The Kitchen as Laboratory
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
Food Oral Processing
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Neoliberalism, Interrupted
In the 1980s and 1990s, neoliberal forms of governance largely dominated Latin American political and social life. Neoliberalism, Interrupted examines the recent and diverse proliferation of responses to neoliberalism's hegemony. In so doing, this vanguard collection of case studies undermines the conventional dichotomies used to understand transformation in this region, such as neoliberalism vs. socialism, right vs. left, indigenous vs. mestizo, and national vs. transnational. Deploying both ethnographic research and more synthetic reflections on meaning, consequence, and possibility, the essays focus on the ways in which a range of unresolved contradictions interconnect various projects for change and resistance to change in Latin America. Useful to students and scholars across disciplines, this groundbreaking volume reorients how sociopolitical change has been understood and practiced in Latin America. It also carries important lessons for other parts of the world with similar histories and structural conditions.
Novel Techniques in Sensory Characterization and Consumer Profiling
Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies is provided, accompanied by detailed information for implementation, discussion of examples of applications, and case studies. The implementation of the majority of the methodologies is performed in the statistical free software R, making the book accessible for people unfamiliar with complex statistical software.
The Contribution of Food Oral Processing
When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject.
Curating as Feminist Organizing
What makes curating feminist organizing? How do curators relate to contemporary feminist concerns in their local conditions and the globalized artworld? The book brings together twenty curatorial case studies from diverse regions of the globe. Reflecting their own curatorial projects or analyzing feminist-inspired exhibitions, the authors in this book elaborate feminist curating as that which is inspired to challenge gender politics not only within but also beyond the doors of the museum and gallery. Connecting their wider feminist politics to their curatorial practices, the book provides case studies of curatorial practice that address the legacies of racialized and ethnic violence, includi...
Progress in Food Engineering Research and Development
This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.
Countries of the World - Argentina
One of a series of titles that takes an in-depth look at various countries around the world, examining their environment, politics, and other features.
Labor Conflict and Capitalist Hegemony in Argentina
Labor Conflict and Capitalist Hegemony in Argentina delves into the dynamics of labor conflict during a decisive moment in the history of Neoliberalism and its crisis. How did workers react to labor flexibilization, market reforms and massive layoffs? In what way were employers able to keep hold of industrial hegemony during the crisis of Neoliberalism? This book explores these questions from a Marxian approach on peripheral capitalist countries with the aim of contributing to a new conceptualization of labor relations, labor history and collective class action. The analysis focuses on the automotive industry in Argentina between 1990 and 2007 although framed in broader temporal dynamics. La...
