Fast Food And Junk Food

Author: Andrew F. Smith
Publisher: ABC-CLIO
ISBN: 0313393931
Size: 59.50 MB
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• More than 700 A–Z entries on fast food, comfort food, and junk food, ranging from breakfast cereals to burgers and fries to snack chips and candy • A chronology of the significant events in the history of junk food and fast food • A bibliography containing more than 200 entries with citations to books, articles, and websites • A glossary of important terms used in the encyclopedia • A Resource Guide containing important DVDs, films and videos, and television series

The Oxford Companion To American Food And Drink

Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0195307968
Size: 63.61 MB
Format: PDF, Docs
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A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.

Fast Food Nation

Author: Eric Schlosser
Publisher: Houghton Mifflin Harcourt
ISBN: 0547750331
Size: 54.58 MB
Format: PDF, ePub, Docs
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Explores the homogenization of American culture and the impact of the fast food industry on modern-day health, economy, politics, popular culture, entertainment, and food production.

Chew On This

Author: Eric Schlosser
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618593941
Size: 24.11 MB
Format: PDF
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Examines the fast food industry with facts about its evolution and practices, the effects of fast food consumption on public health, and the international success of fast food.

Food And Drink In American History

Author: Andrew F. Smith
Publisher: ABC-CLIO
ISBN: 1610692330
Size: 64.11 MB
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This three-volume encyclopedia on the history of American food and beverages covers topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.

Hamburger

Author: Andrew F. Smith
Publisher: Reaktion Books
ISBN: 186189631X
Size: 35.33 MB
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McDonald’s founder Ray Kroc once said, “It requires a certain kind of mind to see beauty in a hamburger bun.” The hamburger has been a staple of American culture for the last century, both a source of gluttonous joy and a recurrent obstacle to healthy eating. Now the full beauty of the burger in all its forms is explored in Hamburger, a debut title in Reaktion Books’ new Edible series. Andrew F. Smith traces the trajectory of hamburger history, from its humble beginnings as a nineteenth-century street food sold by American vendors, from which it soon spread to the menus of diners and restaurants. The sandwich came into its own with the 1921 opening of the first hamburger chain, White Castle, and subsequent successful food chains such as McDonald’s and Wendy’s ensured the burger’s success in the United States and around the world. The hamburger irrevocably changed American life, Smith argues, as the sandwich propelled the rise of fast food over home-cooked meals in Americans’ eating habits. At the same time, burgers were making inroads in American culture, as well as becoming a rich symbol in paintings, television, and movies. Smith also discusses the darker nutritional, economic, and cultural conflicts raised by the hamburger, such as the “McDonaldization” of international cultures. A juicy and richly illustrated read, Hamburger will stimulate the taste buds of carnivores the world over.

Don T Eat This Book

Author: Morgan Spurlock
Publisher: Penguin
ISBN: 1101666633
Size: 50.62 MB
Format: PDF
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For thirty days, Morgan Spurlock ate nothing but McDonald’s as part of an investigation into the effects of fast food on American health. The resulting documentary earned him an Academy Award nomination and broke box-office records worldwide. But there’s more to the story, and in Don’t Eat This Book, Spurlock examines everything from school lunch programs and the marketing of fast food to the decline of physical education. He looks at why fast food is so tasty, cheap, and ultimately seductive—and interviews experts from surgeons general and kids to marketing gurus and lawmakers, who share their research and opinions on what we can do to offset a health crisis of supersized proportions. Don’t eat this groundbreaking, hilarious book—but if you care about your country’s health, your children’s, and your own, you better read it.

The Wizard Of Food S Encyclopedia Of Kitchen Cooking Secrets

Author: Myles H. Bader
Publisher: Strategic Book Publishing
ISBN: 160911017X
Size: 19.94 MB
Format: PDF, Mobi
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THIS IS NOT A COOKBOOK! This food encyclopedia is the number one kitchen and cooking reference book in the United States and Canada and has sold over 3 million copies. The book contains thousands of food secrets from chefs and grandmothers worldwide; you don't want to cook or bake any food before looking inside to see what fact or tip may make the dish perfect. It took over 19 years to compile all the secrets in the Wizard of Food's encyclopedia, most of which will not be found in any other book. Why you need to know the age of an egg when baking Why you need to put wine corks in your beef stew The reason cottage cheese is stored upside down How to choose a steak by looking at the color of the fat How to de-gas beans Why you cook a turkey upside down Why you never put cold butter in a microwave How to fry foods without the foods absorbing a lot of fat How to preserve fresh herbs with your breath

Labour Relations In The Global Fast Food Industry

Author: Tony Royle
Publisher: Psychology Press
ISBN: 9780415221665
Size: 61.50 MB
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The authors use a common framework centring less on work organization but more on the outcomes for employees and their rights to trade union organization and interest representation. This kind of analysis also allows us to examine the extent to which multinational enterprises impose or adapt their employment practices in different national industrial relations systems.

Potato

Author: Andrew F. Smith
Publisher: Reaktion Books
ISBN: 1861899971
Size: 43.64 MB
Format: PDF, Mobi
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From obscure Pre-Columbian beginnings in the Andes Mountains to global popularity today, the story of the potato is one of rags to riches. In Potato, esteemed culinary historian Andrew F. Smith reveals the captivating story of a once lowly vegetable that has changed—and continues to change—the world. First domesticated by prehistoric people in the Andes, the potato has since been adopted by cultures around the globe. For instance, the potato was aggressively adopted by cooks in India and China, where it has become a dietary staple. In fact, these two countries now stand as the world’s largest potato producers. Nonetheless, despite its popularity, in this era of both fast food and health consciousness, the potato is now suffering negative publicity regarding its low nutritional value. Its health benefits continue to be debated, especially considering that the potato is most often associated with the ubiquitous but high-calorie french fry. Potato is a captivating read that provides a concisely written but thoroughly researched account of the history, economy, politics, and gastronomy behind this beloved starch—as well as recipes. As loaded with goodies as a well-dressed baked potato, this book is comforting and satisfying.