Chinese food

作者：  于鹏，焦毓梅编著;史宁，韩晓喆翻译

出版社：北京大学出版社,2009

简介： 本书详细介绍了20种常见菜肴的做法，不仅讲授了中国菜的烹调技巧。还向外国学生介绍了中国的饮食文化，包括中国菜的八大菜系、各地小吃、中国茶、酒及药膳等。学生们可以从中学到很多与中国菜有关的词语。如煎、炒、烹、炸等动词；油、盐、酱、醋等调料名；雅间、自助餐等就餐常用语，在学做中国菜的同时更好地了解中国文化。

大长今宫廷御膳.第一部

作者：  (韩)李钟任著;郑昭林译

出版社：湖南科学技术出版社,2005

简介：最近播放的描写宫廷饮食的电视剧《大长今》倍受观众青睐。 《大长今》之所以引起人们的关注，是因为该剧结构严谨、情节生动、扣人心弦，同时展示了丰富多彩的宫廷料理。 　　《大长今》的热播也同时唤起了人们对远离现实生活的宫廷御膳的浓厚兴趣。此时MBC电视台和(株)帕兰公司对剧中的宫廷御膳以DVD和图书的形式予以出版发行，令人顿感欣慰。 　　饮食代表着一个国家的文化，尤其是宫廷饮食中蕴涵着无数的智慧，体现了当时的文化内涵、、通过严格的管理、系统的研究，宫廷御膳达到了非常高的水平，营养材料搭配合理、制作方法科学，可谓我国优秀的传统饮食。此外，宫廷御膳的选料和用料非常讲究，花色品种华丽多样，是典型的“ 慢食” (Slow Food)。 　　由于宫廷御膳的选料和用料严格，制作方法精细多样，制作过程极其繁琐，因此一般人很少接触，也很少亲自制作。因此，本书在介绍12种宫廷御膳的同时，还准备了在家里也能做的12种现代料理。 　　在此衷心感谢大家通过电视剧《大长锄关心宫廷御膳，希望宫廷御膳今后能够继续得到大家的喜爱。如果您能够通过阅读本书，使家里的饭桌上增添一道美味可口的宫廷御膳，使您的家庭更加幸福美满，我将感到十分荣幸。 　　　　　　　　　　　　　　　　　　　　　　韩国烹饪研究家 李钟任最近播放的描写宫廷饮食的电视剧《大长今》倍受观众青睐。 《大长今》之所以引起人们的关注，是因为该剧结构严谨、情节生动、扣人心弦，同时展示了丰富多彩的宫廷料理。 　　《大长今》的热播也同时唤起了人们对远离现实生活的宫廷御膳的浓厚兴趣。此时MBC电视台和(株)帕兰公司对剧中的宫廷御膳以DVD和图书的形式予以出版发行，令人顿感欣慰。 　　饮食代表着一个国家的文化，尤其是宫廷饮食中蕴涵着无数的智慧，体现了当时的文化内涵、、通过严格的管理、系统的研究，宫廷御膳达到了非常高的水平，营养材料搭配合理、制作方法科学，可谓我国优秀的传统饮食。此外，宫廷御膳的选料和用料非常讲究，花色品种华丽多样，是典型的“ 慢食” (Slow Food)。 　　由于宫廷御膳的选料和用料严格，制作方法精细多样，制作过程极其繁琐，因此一般人很少接触，也很少亲自制作。因此，本书在介绍12种宫廷御膳的同时，还准备了在家里也能做的12种现代料理。 　　在此衷心感谢大家通过电视剧《大长锄关心宫廷御膳，希望宫廷御膳今后能够继续得到大家的喜爱。如果您能够通过阅读本书，使家里的饭桌上增添一道美味可口的宫廷御膳，使您的家庭更加幸福美满，我将感到十分荣幸。 　　　　　　　　　　　　　　　　　　　　　　韩国烹饪研究家 李钟任

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简介：Summary: Publisher Summary 1 Explaining the procedures and the underlying logic of nursing drug practice, this textbook presents information about drugs affecting the various bodily systems, in addition to discussing nutrients and electrolytes, the treatment of infection, and special conditions. A companion CD-ROM contains animation and video clips, NCLEX-style questions, a review of dosage calculations, and drug monographs. Abrams teaches Nursing at Eastern Kentucky University. Annotation 漏2004 Book News, Inc., Portland, OR (booknews.com)   Publisher Summary 2 Now with a free CD-ROM, this leading full-color pharmacology textbook presents unique coverage of nursing interventions for drug therapies with related rationales, emphasizing the individualization of drug therapy. Chapters are organized by body systems and therapeutic classifications of drugs. Highly praised for presenting information in an organized, concise and readable fashion, this text includes many excellent features such as: How to Avoid Medication Errors, Client Teaching Guidelines, Apply Your Knowledge, Nursing Action Tables with Rationales, Case Scenarios, Review Exercises, and Nursing Process Boxes. The Seventh Edition highlights new content including herbal and food supplements throughout. For more information, visit http://connection.lww.com/go/abrams.   Publisher Summary 3 Now with a free CD-ROM, this leading full-color pharmacology textbook presents unique coverage of nursing interventions for drug therapies with related rationales, emphasizing the individualization of drug therapy. Chapters are organized by body systems and therapeutic classifications of drugs. Highly praised for presenting information in an organized, concise and readable fashion, this text includes many excellent features such as: How to Avoid Medication Errors, Client Teaching Guidelines, Apply Your Knowledge, Nursing Action Tables with Rationales, Case Scenarios, Review Exercises, and Nursing Process Boxes. The Seventh Edition highlights new content including herbal and food supplements throughout. For more information, visit http://connection.lww.com/go/abrams.  

Food & beverage

作者：  王焕宇主编

出版社：高等教育出版社,2010

简介：《饭店服务技能综合实训:餐厅服务》是普通高等教育“十一五”国家级规划教材，是“饭店服务技能综合实训”系列教材之一。《饭店服务技能综合实训:餐厅服务》根据饭店餐饮服务与管理人员的实际工作需要，从提高饭店餐厅从业人员的实践技能出发，借鉴加拿大CBE和澳大利亚TAFE模式下的教材建设经验进行构思、设计和编写。全书共分4大模块26个专题。“餐厅操作技能”模块以训练托盘、餐巾折花、铺台布、摆台、斟酒、上菜与分菜、插花技艺七项基本技能为主要内容，是后续技能训练的基础；“零点餐厅服务规范”模块通过预订餐位、迎客准备、迎客服务、点菜服务、就餐服务、结账服务、送客收尾、日志填写的专题学习，训练学生掌握零点餐厅服务规范；“宴会服务规范”模块通过宴会预订与设计、中西餐宴会服务、酒会服务、外卖服务、会议服务的专题学习，训练学生熟练掌握各式宴会服务规范；“其他服务规范与技术”模块着重训练客房餐饮服务以及餐厅设备使用与保养、餐饮推广与销售、菜单分析与设计、餐厅突发事件处理等能力和技术。《饭店服务技能综合实训:餐厅服务》最后附有“餐厅服务员国家职业标准”、“餐厅服务100个怎么办”、“宴会菜单赏析”和“餐厅常用礼貌用语”等相关内容，供教师教学和学生学习时参考使用。 《饭店服务技能综合实训:餐厅服务》形式新颖、内容精练、针对性强，并配有制作精美的多媒体视频光盘，供学生训前观摩、训后复习之用。《饭店服务技能综合实训:餐厅服务》同时获得“饭店服务技能综合实训教学资源网”的配套支持，读者可用书后账号和密码登录网站获得相关资源。

Delicious steak food

作者：  杨进书，曲松，双福等编著

出版社：化学工业出版社,2010

简介：　　 很多人喜欢吃炸制的肉排类美食，但市售的无论是鸡排还是牛排，总 　　来来回回那几种选择，实在让人生烦。 　　 本书分为牛肉类、羊兔肉类、猪肉类、鸡鸭肉类、鱼虾肉类五大部分 　　，将肉排的制作完全揭秘，让读者在家中也能做出不次于市售肉排的美味 　　。从肉排的腌制入味等预处理、烹饪处理到肉排的酱汁等内容，以及肉排 　　类菜品的精美制作，一步步详细介绍，让读者轻松学会制作肉排类美食。 　　随书附赠VCD光盘，大厨实景演示，详细指导肉排做法。 　　

The state of food and agriculture : review and outlook.

作者：  Food and Agriculture Organization of the United Nations.

出版社：

简介：Can trade work for the poor? Trade and trade liberalization affect the poor and food-insecure. Trade can be a catalyst for change, promoting conditions that enable the poor to raise their incomes and live longer, healthier and more productive lives. But because the poor often survive on a narrow margin, they are particularly vulnerable in any reform process, especially in the short run as productive sectors and labor markets adjust. Opening national agricultural markets to international competition - especially from subsidized competitors - before basic market institutions and infrastructure are in place can undermine the agriculture sector with long-term negative consequences for poverty and food security. Among the many important lessons from this analysis is the need for policy-makers to consider carefully how trade and complementary policies can be used to promote pro-poor growth. The report recommends a twin-track approach: investing in human capital, institutions and infrastructure to enable the poor to take advantage of trade-related opportunities, while establishing safety nets to protect vulnerable members of society.

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简介： 你知道pasta有哪些形狀？ 什麼又是food processor？ 要怎麼尋找適當的餐飲工作？ 前往面試有哪些技巧？ 評論食物用哪些詞彙才算恰當？ 看彩圖學餐飲英語，一目了然，過目即學！ 飲食是文化的重要部分，也是最受歡迎的社交討論話題。 多數人也許能以英語進行簡單日常對話，卻未必能用英語到市場購物，或在餐廳點餐，甚至從事餐飲工作。 本套書便是以搭配彩圖說明的活潑方式，讓讀者學習各種飲食場合的英語用法 能以簡單的英語與人溝通，並了解世界各地的飲食生活文化。 《當英語邂逅美食》共分三冊：「購物享用美食篇」、「聚會節慶美食篇」、「餐飲職場應用篇」 內容涵蓋多元的餐飲英語，讀者可依照需要分冊閱讀，也可同時參照閱讀，學習最實用、最完備的餐飲英語及飲食文化。 本書特色 1.彩圖說明：各地飲食文化差異極大，食物做法也不盡相同，文字說明往往無法道盡一切。 實際的彩圖不僅讓人一目了然，一學就會，也能補充文字的不足。 2.實用句型演練：以主題分類，一一列出各種情境下的實用句型及替換詞，在反覆演練熟悉句型之後，讀者即可依自己所遇的情境靈活應用。 3.情境會話：每一單元皆設定不同情境的餐飲對話，可配合MP3反覆聆聽，並開口練習，就能自然脫口而出。（另售書+MP3版本） 4.餐飲文化資訊：配合各單元主題說明各種餐飲文化、用餐禮儀等，閱讀本書不僅能學習英語，也能深入理解世界各地的主流飲食文化。 本書分類主題本冊著重於餐飲工作所需要的專業英語學習，包括烹飪課程、飯店及飛機上的飲食、尋找餐飲類工作及食物評論等。 < TOP>

The state of food and agriculture 2003-04.

作者：  Food and Agriculture Organization of the United Nations.

出版社：

简介：Explores the potential for agricultural biotechnology to address the needs of the world's poor and food insecure. Reviews the historical record of agricultural research inpromoting economic growth and food security."--P. vii.

Excavations at Tall Jawa, Jordan: The Iron Age Artefacts

作者：  Michele Daviau (Author), Paul-Eugene Dion (Contributor), David Hemsworth (Contributor),

出版社：Brill 2002

简介：This volume presents a functional and typological study of the Iron Age artefacts recovered during six years of excavation at the site of Tall Jawa, in central Jordan. The introduction presents information on the recording and classification system used to identify artefact types. The main chapter presents each category of artefact with examples of the most representative items, and their parallels from sites in Israel and Syria. Examples include jewellery, figurines, weapons, food processing tools, and tools used in a variety of crafts and industries. A CD-ROM is included, containing the database and illustrations of all registered items dating to the Iron Age (100-600 BC).

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简介：Summary: Publisher Summary 1 Electrochemical Sensor Analysis(ECSA) presents the recent advances in electrochemical (bio)sensors and their practical applications in real clinical, environment, food and industry related samples, as well as in the safety and security arena. In a single source, it covers the entire field of electrochemical (bio)sensor designs and characterizations. The 38 chapters are grouped in seven sections: 1) Potentiometric sensors, 2) Voltammetric sensors, 3) Electrochemical gas sensors 4) Enzyme-based sensors 5) Affinity biosensors 6) Thick and thin film biosensors and 7) Novel trends. Written by experts working in the diverse technological and scientific fields related to electrochemical sensors, each section provides an overview of a specific class of electrochemical sensors and their applications. An accompanying CD-ROM contains 53 related analytical protocols detailing the steps required for practical applications and some design-related issues. Each protocol first describes the objectives of the procedure, followed by a detailed list of all the required materials, reagents, and solutions. The steps to prepare the (bio)sensor including its calibration, measurement sequences followed by sample treatment (if applied) and analysis are described in detail. Each procedure ends with some brief discussions of the typical results expected as well as with selected recommended literature. This interdisciplinary text will be useful for researchers and professionals alike. * Covers applications and problem solving (sensitivity, interferences) in real sample analysis * Details procedures to construct and characterize electrochemical (bio)sensors  

Food lovers’ meat dish

作者：  

出版社：浦东电子出版社,[2014]

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Paradise of delicious food

作者：  成应翠，吴淑严主编

出版社：机械工业出版社,2008

简介：内容简介 去咖啡店喝杯咖啡，在 快餐店享用美味汉堡，与三 五好友在酒吧小聚等，不知 你是否注意英语单词已随处 可见，其间秀口英语也不失 为一种交际技能。其实，掌 握餐饮英语是有规律可循 的，只要熟记必备句型、常 用词汇，相信无论在国外旅 游，还是在国内与外国朋友 聚餐，轻松交流都不会有什 么障碍。本书全面搜罗餐饮 中常见的句型和词汇，保你 在餐饮英语学习中“一书在 手，饮食无忧”。

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简介：Summary: Publisher Summary 1 Industrial consultant Kokosa, Andrzej Przyjazny (chemistry, Kettering U., Michigan), and Michael A. Jeannot (St. Cloud State U.) describe procedures and applications of the research technique, which in the past dozen or so years has grown beyond academic laboratories to find work in industrial, forensic, clinical, and environmental analysis. They compare it with other popular sample preparation methods and discuss basic modes of operation, theory, practical considerations, method development, and experiments. A chapter on applications samples such fields as food and beverage, plant material, consumer products and pharmaceuticals, and forensics. Annotation 漏2009 Book News, Inc., Portland, OR (booknews.com)   Publisher Summary 2 This book offers both a practical as well a theoretical approach to Solvent Microextraction (SME) and will help analytical chemists to evaluate SME for a given sample preparation. Introductory chapters overview a comparison of SME with other sample preparation methods, a summary of the technical aspects, and a detailed theoretical treatment of SME. The book then describes the practical aspects of the technique, with detailed 鈥渉ow to鈥?chapters devoted to the preparation and analysis of atmospheric, solid and liquid environmental, clinical and industrial samples. This text will serve as both a handy laboratory desk-reference and an indispensible instructional tool.  

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简介：This dictionary/CD-ROM package for those involved in food chemistry and technology provides information on 30,000 compounds found in food, including natural food constituents, food contaminants, food additives, and nutraceuticals. Each entry includes information on food source and use, physical properties, molecular formula, chemical structure, systematic and trivial name, and regulatory information, plus bibliographical resources. Entries are indexed by name and by type of compound. Together they cover all compounds or groups of compounds of interest or potential interest to the food industry, including compounds that have not been exactly defined structurally, as well as many natural products known to occur in food plants for which no specific food-related information is available. The dictionary is aimed not only at food scientists and technologists, but at the wide range of people whose work brings them into contact with the regulatory aspects of food supply and monitoring. The accompanying CD-ROM contains a searchable version of the book as well as information on additional derivatives that are not of direct food interest (few of which are covered in the book). Yannai is affiliated with Technion-Israel Institute of Technology, Israel. Annotation 漏2004 Book News, Inc., Portland, OR (booknews.com)

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简介：New edition of a reference for professionals and newcomers to the field that provides step-by-step advice on how to set up, operate, and manage a financially successful food service operation. The 19 chapters cover information such as pre-opening activities, buying and selling a restaurant; analyzing and investing in franchises; cost control; menu planning; kitchen management and control; food safety, HAACP and sanitation practices; bar, wine, and operational costs and supplies; dining room and wait staff personnel management; computers; employee relations and labor cost controls; public relations; marketing and bookkeeping; budgeting and profit planning; preparing monthly audit and cost projections; performing an internal audit; and other topics. The accompanying CD-ROM contains forms, charts, diagrams and checklists. The author is a consultant and writer on food service management. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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简介："Fungi have their own unique cell biology and life cycle, but also play critical roles in wider biological systems. This textbook provides an all-round view of fungal biology, ranging in scope from the evolutionary origins of fungi and other eukaryotes more than a billion years ago, to the impact fungi have on our everyday lives. Bringing mycology teaching right up to date, this unique systems biology approach emphasises the interactions between fungi and other organisms to illustrate the critical roles that fungi play in every ecosystem and food web. With more than 60 colour figures, examples of computational modelling and resource boxes directing students to areas of interest online, this uniquely modern textbook gives students an appreciation of fungi both at the organism level and in the context of wider biology. A companion CD features a hyperlinked version of the book and the fully integrated World of Cyberfungi website"--

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简介：Summary: Publisher Summary 1 Clute has been a food management specialist for over 20 years, and he has written this summary of basic quality control program requirements for food science engineers and plant managers who need to address recalls and comply with local, state and federal standards. The author describes safety guidelines for pest control, lot coding, organizational charts, specifications, supplier certification and sanitation and uses the HACCP framework to define current food safety programs. A CD-ROM is included that contains all supporting programs and documentation, including tables, spreadsheets and program outlines. Annotation 漏2009 Book News, Inc., Portland, OR (booknews.com)  

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简介：The past few decades have seen an impassioned scientific and social debate on the pro and cons of biotechnology. This book questions the primacy of this pro/anti debate and points out the possibility of going beyond it to a 'third way': tailor-made biotechnology. The book describes the emergence of new power relations within global food chains. However, power is not only seen as a system of dominance, but also as a force driving the development of change strategies. Therefore, technologies are not seen as a fate (to be accepted or rejected), but as a challenge to political creativity.The book also contains a DVD with four documentaries in which concrete efforts of civil society organizations are filmed to re-invent biotechnology. In different contexts such as farmers' fields schools in India, urban agriculture in Cuba, participatory plant-breeding in Ecuador and food networks in Ghana, it is shown how biotechnology is re-made from a social perspective. This pro-poor and empowering biotechnology may be an alternative for the exploiting and industrial biotechnology of multinational corporations.

Study report on food and drug safety and regulatory policies.2009

作者：  唐民皓主编;上海市食品药品安全研究中心编

出版社：社会科学文献出版社,2009

简介：　　 《食品药品安全与监管政策研究报告(2009)》(以下简称《研究报告》 　　)由上海市食品药品安全研究中心主持编纂，是《食品药品安全与监管政策 　　研究报告》系列丛书的第二卷。 　　 全书由主报告、食品篇、药品篇、医疗器械篇、其他篇和大事记组成 　　。在编纂过程中，编辑部得到了相关单位和高层专家的大力支持，收到稿 　　件超过40篇，基于本《研究报告》的定位和篇幅，经审稿程序，选用了28 　　篇研究文章编辑出版。其中食品篇、药品篇各9篇、医疗器械篇6篇，其他 　　篇4篇。2009年度《研究报告》继续体现：一是综合性，围绕近期食品药品 　　安全的热点问题，全面体现出各级政府部门、研究机构和社会各方面在食 　　品药品安全和监管政策的研究成果和进展情况；二是理论性，充分体现政 　　府部门、研究机构和社会各方面对食品药品安全和监管政策的理性分析和 　　思考；三是权威性，收集和编辑的研究报告可以代表目前国内该领域的政 　　策研究水准和学术价值；四是前瞻l生，把握食品药品行业及其安全状况的 　　发展趋向，对政府部门的监管政策、法律制度、工作机制和措施提出积极 　　的意见和建议。 　　 《研究报告》比较全面地体现各级政府部门、机构和社会各方面在食 　　品药品安全和监管政策的研究和进展情况，尤其对完善食品药品安全监管 　　在体制和机制层面进行了重点探索，相信这些研究对我国的食品药品安全 　　监管政策的修订和完善将起到一定的推进作用，对食品药品监管实践具有 　　积极的指导作用，对食品医药企业研究、执行政府政策起到积极的引导作 　　用。 　　

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简介： This second edition covers the important features and details on all of the major lubricant types currently in use as well as important applications of these lubricants in major industrial areas. Chapters cover trends in the major industries, including the use of lubricant fluids, growth or decline of market areas and applications, potential new applications, production capacities, and regulatory issues, including biodegradability, toxicity, and food production equipment lubrication. The authors outline the state of the art in each major lubricant application area. This new edition highlights the major economic and corporate changes the industry has gone through since the first edition was published.