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Safe Food: The Politics of Food Safety
5 May 2011

Safe Food: The Politics of Food Safety

Safe Food: The Politics of Food Safety

2010 | 408 | ISBN: 0520266064 | EPUB + PDF | 4 MB + 4 Mb

"Food safety is political." So claims the title of the introduction to Marion Nestle's book Safe Food, and this assertion is solidly confirmed in the pages that follow. In her instructive monograph, Nestle exposes the political workings of the system that supposedly guarantees the safety of our food. The operation of this system is unfamiliar to many, but Nestle's well-researched and carefully documented arguments convince me that the topic should be of concern to anyone who eats. Most Americans believe that the United States has the safest food supply in the world. But is this belief justified? Does the public know what the government does and does not do regarding food inspection? How many people believe that their ground sirloin is tested for Escherichia coli O157:H7, their chicken for campylobacter, and their cold cuts for listeria? How many know whether their taco shells are made from transgenic corn? Do people assume that the package label reflects this information? And most important, do they know who decides what is done to ensure food safety and why? The answers to these questions are surprisingly predictable when one considers the workings of other regulatory systems in our society. In Safe Food, we learn of food producers that place the interests of stockholders above those of the public, byzantine government agencies that work at cross-purposes, the flow of personnel between government and industry that confuses the goals of the watchdog with those of the watched, and a spectrum of citizens' groups that engage in activities ranging from responsible public advocacy to street theatrics and "biovandalism." In essence, all the troubling problems of the military-industrial complex seem also to be manifested in our food-production system. Safe Food addresses all these elements in two major sections and a conclusion that roughly correspond with the three Bs in the book's subtitle. Part one, "Resisting Food Safety," includes an account of the government agencies concerned with food safety -- there are no fewer than 12 -- and their sometimes inexplicable regulatory responsibilities. For example, the reader learns that the U.S. Department of Agriculture (USDA) oversees the production of hot dogs in pastry dough, whereas the Food and Drug Administration (FDA) regulates hot dogs in rolls. Beef broth and dehydrated chicken soup are regulated by the USDA, but chicken broth and dehydrated beef soup are regulated by the FDA. After this look at the regulatory side of the process, Nestle turns to a discussion of food producers' historical resistance to regulation. Since 1906, one role of USDA meat inspectors has been to exclude diseased animals from the food supply. The suggestion to refocus oversight on specific pathogens by instituting Hazard Analysis and Critical Control Point (HACCP) systems at critical points in food production has been repeatedly deferred by political and legal actions since the early 1980s. For example, from 1971 until the mid-1990s, the meat industry argued successfully that foodborne pathogens such as E. coli O157:H7 are inherent components of raw meat and therefore not "adulterants" that are subject to regulation. Part two of the book recounts the efforts of biotechnology firms to introduce genetically modified foods onto the farm and into the food supply. This introduction was accomplished with the complicity of government agencies but largely without the knowledge or consent of the public. Industry aggressively promotes genetically engineered foods as the solution to world hunger. But what evidence supports this claim? And what of the hidden dangers of so-called Frankenfoods to our health and economy that some outspoken critics predict? Nestle stresses two major themes here: the exploitation of science-based justifications for points of view on either side of the question, and the notion that public opinion in these matters is often based on values, a sense of dread, and a healthy distrust of institutions, rather than on scientific principles. The conclusion, which deals with bioterrorism, may be the weakest part of the book. Here the author uses examples of novel foodborne diseases, such as mad cow disease, to show how authorities might react to a deliberate contamination of the food supply. A few minor inaccuracies in the argument are more annoying than substantive, but the premise itself is a bit of a stretch. The last major revolution in food safety in this country followed the publication of Upton Sinclair's 1906 fictional expose, The Jungle. Remarkably, our system for securing the food supply has grown in size and complexity but only marginally in scope since then. Safe Food will probably not generate the public uproar that Sinclair's book did, but it expresses in scholarly terms the compelling reasons for undertaking another reorganization of the system. An advocate holding a passionate and transparent point of view, Nestle concludes her book with a list of specific suggestions for the food industry, the federal government, and the public. As citizens, consumers, and patient advocates, physicians would be wise to be informed about these issues and their possible solutions. ...
Mediterranean Grilling More Than 100 Recipes from Across the Mediterranean
22 June 2010

Mediterranean Grilling More Than 100 Recipes from Across the Mediterranean


Mediterranean Grilling More Than 100 Recipes from Across the Mediterranean


Publisher: HarperCollins Feb 24, 2009 | 206 Pages | ISBN: 0060556390 | PDF | 15 MB



Mediterranean Grilling presents a collection of classic and new recipes for flame-kissed dishes from the regions surrounding the Mediterranean Sea, where the great grilling tradition dates back to ancient times, but the flavors are always fresh.
Diane Kochilas takes the familiar and much-loved cooking method of grilling and pairs it with the cuisines of the Mediterranean, introducing home cooks to a whole new world of flavors that can be created in their own backyards.
Food Biochemistry and Food Processing
5 June 2012

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing (2 edition)
by Benjamin K. Simpson
Wiley-Blackwell | June 2012 | 912 Pages | ISBN: 081380874X | PDF | 12 MB

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built.
In Food Biochemistry and Food Processing, second edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing.
Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens.
Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs.
The Mediterranean and the Mediterranean World in the Age of Philip II, Volume II
14 March 2013


The Mediterranean and the Mediterranean World in the Age of Philip II, Volume II

The Mediterranean and the Mediterranean World in the Age of Philip II, Volume II
By Fernand Braudel
1973 | 731 Pages | ISBN: 0002115409 | PDF | 28 MB
The Mediterranean and the Mediterranean world in the age of Philip II, Volume I
14 March 2013


The Mediterranean and the Mediterranean world in the age of Philip II, Volume I

The Mediterranean and the Mediterranean world in the age of Philip II, Volume I
By Fernand Braudel
1972 | 647 Pages | ISBN: 0002115360 | PDF | 31 MB
The Mediterranean Diet: Unlocking the Secrets to Health and Weight Loss the Mediterranean Way
14 April 2013


The Mediterranean Diet: Unlocking the Secrets to Health and Weight Loss the Mediterranean Way

The Mediterranean Diet: Unlocking the Secrets to Health and Weight Loss the Mediterranean Way
John Chatham,
ISBN: 1623151007, 1623150051 | 2012 | EPUB | 92 pages | 9 MB
Eat Right Live Rightthe Mediterranean Way
18 May 2010

Eat Right Live Right:The Mediterranean Way


Eat Right Live Right:The Mediterranean Way
MediMeals | 2008 | ISBN: N/A | PDF | 13 pages | 14 MB


A Quick Guide to kick starting your metabolism, controlling your weight and living a healthy fulfilling life!
"Eat Right Live Right The Mediterranean Way” is authored by Dr. Richard Saitta M.D who before becoming a medical doctor, attended culinary school in Grenoble, France. He decided to join his two passions of medicine and food and promote the Mediterranean Diet. In his e-book, Dr. Saitta offers a quick guide to kick starting your metabolism, controlling your weight, and living a healthy and fulfilling life by eating and following the ever popular Mediterranean Diet.
Eat Right Live Right:The Mediterranean Way
8 March 2011

Eat Right Live Right:The Mediterranean Way

Eat Right Live Right:The Mediterranean Way

MediMeals | 2008 | ISBN: N/A | PDF | 13 pages | 14 MB

A Quick Guide to kick starting your metabolism, controlling your weight and living a healthy fulfilling life! "Eat Right Live Right The Mediterranean Way” is authored by Dr. Richard Saitta M.D who before becoming a medical doctor, attended culinary school in Grenoble, France. He decided to join his two passions of medicine and food and promote the Mediterranean Diet. In his e-book, Dr. Saitta offers a quick guide to kick starting your metabolism, controlling your weight, and living a healthy and fulfilling life by eating and following the ever popular Mediterranean Diet.
Food Fears: From Industrial to Sustainable Food Systems
14 March 2011

Food Fears: From Industrial to Sustainable Food Systems

Food Fears: From Industrial to Sustainable Food Systems

2008 | 196 | ISBN: 0754672484 | PDF | 2 Mb

With escalating rates of diabetes, cancer and obesity, excessive food miles and the consequences for global climate change, farm crises, food insecurity and the 'fast food' culture, the industrial food system of the West is increasingly perceived as problematic. The physical, social and intellectual distance between consumers and their food stems from a food system that privileges quantity and efficiency over quality, with an underlying assumption that food is a commodity, rather than a source of nourishment and pleasure.However, in the wake of various food scares, there is growing momentum from consumers to change the food they eat; which in turn acts as a catalyst for the industry to adapt and for alternative systems to evolve. Drawing on a wealth of empirical research into mainstream and alternative food systems in North America, this book argues that sustainable, grass roots, local food systems offer a template for meaningful individual activism as a way to bring about change from the bottom up, while at the same time creating pressure for policy changes at all levels of government. This movement signals a shift away from market economy principles and reflects a desire to embody social and ecological values as the foundation for future growth....
Back In Time Records Mediterranean Atmospheres vol.1 [AKAI]
7 January 2011

Back In Time Records Mediterranean Atmospheres vol.1 [AKAI]
Back In Time Records Mediterranean Atmospheres vol.1 [AKAI] | 124.62 MB


Mediterranean Atmosphere is from the German company Back in Time Records, we've already reviewed some of their products. The others, Minimoog Classics, Korg Universe Volume 1 & 2, are faithful reproductions of vintage synthesisers, this release is slight different in that it reproduces the sounds of instruments native to countries bordering on the Mediterranean. "Traditional mediterranean musical instruments in different versatile programs and dynamic variations in memory sizes from 2Mb to 20Mb. Performed by virtous artists and recorded by competent sound engineers in perfect natual acoustic 3-D quality for popular & ethnic music.", so says the box... Incidentaly I don't think the English translation is quite 100% spot on here, but you'll get the idea !