1.320 resultater (0,43477 sekunder)

Vis alle filtre

Mærke

Vis alle

Butik

Pris (EUR)

Nulstil filter

Produkter
Fra
Butikker

Bread and Its Fortification - - Bog - Taylor & Francis Ltd - Plusbog.dk

Bread and Its Fortification - - Bog - Taylor & Francis Ltd - Plusbog.dk

Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing macro- and micro-nutrients. Bread with their different types is influenced mainly by the nature of substrate and microorganisms involved in the fermentation. The components of bread depend on the type of bread and on practice and regulations operating in a country. They include basic components and other components (fortifying or enriching ingredients, emulsifiers, anti-fungal agents, anti-oxidants, enzymes and favoring agents, etc.). Bread and its Fortification for Nutrition and Health Benefits provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health.

DKK 496.00
1

A History of Bread - Peter Scholliers - Bog - Bloomsbury Publishing PLC - Plusbog.dk

A History of Bread - Peter Scholliers - Bog - Bloomsbury Publishing PLC - Plusbog.dk

For a long time, everything revolved around bread. Providing more than half of people’s daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today?In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age.From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.

DKK 702.00
1

Bread and the British Economy, 1770–1870 - Christian Petersen - Bog - Taylor & Francis Ltd - Plusbog.dk

Bread and the British Economy, 1770–1870 - Christian Petersen - Bog - Taylor & Francis Ltd - Plusbog.dk

In this ambitious book Christian Petersen has taken a central topic in economic and social history and given it a new sweep and coherence. As the Lord’s Prayer suggests, securing an adequate supply of bread was a matter of over-riding concern to everyone until very recently. Bread was always by far the largest single item in the budgets of the poor, but bread could be made from many grains - wheat, rye, barley etc. Christian Petersen describes how in the later eighteenth century the process of replacing other cereals by wheat in bread making was completed throughout Britain. He provides a continuous series of estimates of bread consumption per caput, of bread prices (and, consequently, used in conjunction with population data, of total national expenditure on bread), and of wheat output and net imports. The implications of the changes in techniques of milling and baking that occurred are analysed, and the organisation of the baking and retailing of bread is described. Bread was so central to the economy of individual households and to the national economy as a whole that this book represents a major contribution to the history of the British economy and of British society in the period 1770-1870.

DKK 514.00
1

Bread - Jeffrey Hamelman - Bog - John Wiley & Sons Inc - Plusbog.dk

Bread - Jeffrey Hamelman - Bog - John Wiley & Sons Inc - Plusbog.dk

When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.

DKK 555.00
1

Advanced Bread and Pastry - Michel Suas - Bog - Cengage Learning, Inc - Plusbog.dk

Advanced Bread and Pastry - Michel Suas - Bog - Cengage Learning, Inc - Plusbog.dk

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.

DKK 690.00
1

The Breaking of Bread and the Breaking of Boundaries - Minkyu Lee - Bog - Peter Lang Publishing Inc - Plusbog.dk

The Breaking of Bread and the Breaking of Boundaries - Minkyu Lee - Bog - Peter Lang Publishing Inc - Plusbog.dk

This book investigates the Matthean use of bread and the breaking of bread in light of cognitive conceptual metaphor, which are not only intertwined within Matthew’s narrative plots but also function to represent Matthew’s communal identity and ideological vision. The metaphor of bread and its cognitive concept implicitly connect to Israel’s indigenous sense of identity and religious imagination, while integrating the socio-religious context and the identity of Matthean community through the metaphoric action: breaking of bread . While using this metaphor as a narrative strategy, Matthew not only keeps the Jewish indigenous socio-religious heritage but also breaks down multiple boundaries of religion, ethnicity, gender, class, and the false prejudice in order to establish an alternative identity and ideological vision. From this perspective, this book presents how the Matthean bread functions to reveal the identity of Matthew’s community in-between formative Judaism and the Roman Empire. In particular, the book investigates the metaphor of bread as a source of Matthew’s rhetorical claim that represents its ideological vision for an alternative community beyond the socio-religious boundaries. The book also reviews Matthean contexts by postcolonial theories – hybridity and third space – subverting and deconstructing the hegemony of the dominant groups of formative Judaism and the imperial ideology of Rome.

DKK 635.00
1

Dignity and Daily Bread - - Bog - Taylor & Francis Ltd - Plusbog.dk

Dignity and Daily Bread - - Bog - Taylor & Francis Ltd - Plusbog.dk

Dignity and Daily Bread compares the lives of women in the first and third worlds and examines how women have organized forms of production themselves. Covering a wide range of issues and areas, from cotton production in Bombay, conditions in Mexico and in some of the Far East economies, the contributors begin to break down some of the ideological barriers that colonialism and racism build among women. The immediacy of the accounts bring women''s conditions in very different patriarchal societies to life, and underline the book''s topicality in a time of global economic hardship. Dignity and Daily Bread will have considerable importance for women''s studies and development studies.

DKK 546.00
1

Seeking Bread and Fortune in Port Said - Lucia Carminati - Bog - University of California Press - Plusbog.dk

Seeking Bread and Fortune in Port Said - Lucia Carminati - Bog - University of California Press - Plusbog.dk

Seeking Bread and Fortune in Port Said probes migrant labor's role in shaping the history of the Suez Canal and modern Egypt. It maps the everyday life of Port Said's residents between 1859, when the town was founded as the Suez Canal's northern harbor, and 1906, when a railway connected it to the rest of Egypt. Through groundbreaking research, Lucia Carminati provides a ground-level perspective on the key processes touching late nineteenth-century Egypt: heightened domestic mobility and immigration, intensified urbanization, changing urban governance, and growing foreign encroachment. By privileging migrants' prosaic lives, Seeking Bread and Fortune in Port Said shows how unevenness and inequality laid the groundwork for the Suez Canal's making.

DKK 415.00
1