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Książki na temat „Lite foods”

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Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 20 lutego 2023

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1

Fenner, Louise. That lite stuff. Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1985.

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2

Wilbur, Todd. Top Secret Recipes Lite! New York: Penguin USA, Inc., 2009.

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3

Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.

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4

Webb, Densie. The complete "lite" foods calorie, fat, cholesterol, and sodium counter. New York: Bantam, 1990.

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5

Frozen assets lite and easy: Cook for a day, eat for a month. Naperville, Ill: Sourcebook, 2009.

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6

Kinderlehrer, Jane. Cooking kosher, the new way: Fast, lite & natural. Middle Village, N.Y: Jonathan David Publishers, 1995.

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7

Wilbur, Todd. Top secret recipes: Lite! : creating reduced-fat kitchen clones of America's favorite brand-name foods. New York, N.Y: Plume, 1998.

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8

Taylor-Hough, Deborah. Frozen assets lite & easy: How to cook for a day and eat for a month. Vancouver, Wash: Champion Press, 2001.

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9

Iroquois Foods and Food Preparation. Honolulu, Hawaii: University Press of the Pacific, 2003.

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10

Taormina, Peter J., i Margaret D. Hardin, red. Food Safety and Quality-Based Shelf Life of Perishable Foods. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54375-4.

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11

Nison, Paul. THE RAW LIFE: BECOMING NATURAL IN AN UNNATURAL WORLD. New York, NY: 343 Pub. Co., 2000.

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12

Andrew, Weil, red. The healthy kitchen: Recipes for a b etter body, life, and spirit. New York: Alfred A. Knopf, 2002.

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13

1949-, Matthews Kathy, red. Superfoods Rx: Fourteen foods that will change your life. New York: Harper Paperback, 2005.

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14

Nadeau, Aurèle. Rôle de l'alimentation naturelle chez la jeune mère: Préface de la deuxième édition de "Pour lire en attendant bébé" par le Docteur J. Donnadieu. [Beauceville, Québec?: s.n.], 1997.

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15

Grotto, David W. 101 optimal life foods. New York: Bantam Books, 2010.

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16

Grotto, David W. 101 optimal life foods. New York: Bantam Books, 2010.

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17

101 optimal life foods. New York: Bantam Books, 2010.

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18

Kesselheim, Alan S. The lightweight gourmet: Drying and cooking food for the outdoor life. Camden, Me: Ragged Mountain Press, 1994.

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19

Russo, Ruthann. The raw food diet myth: What you need to know about the raw and living food lifestyle to improve your health, fitness, and life. Bethlehem, PA: DJ Iber Pub., 2008.

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20

The life of cheese: Crafting food and value in America. Berkeley: University of California Press, 2013.

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21

D, Man C. M., i Jones A. A, red. Shelf life evaluation of foods. Gaithersburg, Md: Aspen Publishers, 1999.

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22

D, Man C. M., i Jones A. A, red. Shelf-life evaluation of foods. Wyd. 2. Gaithersburg, MD: Aspen Publishers, 2000.

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23

Man, C. M. D., i A. A. Jones, red. Shelf Life Evaluation of Foods. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5.

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24

Man, C. M. D. Shelf Life Evaluation of Foods. Boston, MA: Springer US, 1994.

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25

C, Somogyi J., i Koskinen Esko H, red. Nutritional adaptation to new life styles. Basel: Karger, 1990.

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26

Raw living: Detox your life and eat the high-energy way. Laguna Beach, CA: Basic Health, 2008.

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27

Boutenko, Victoria. Green for life. [Ashland, OR]: Raw Family Pub., 2005.

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28

Perry, Lucy, i Alexander Schwarz, red. Behaving like Fools. Turnhout: Brepols Publishers, 2010. http://dx.doi.org/10.1484/m.imr-eb.6.09070802050003050301050701.

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29

Klanten, Robert. A delicious life: New food entrepreneurs. Berlin: Gestalten, 2013.

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30

Sessler, Jerrod. Food chains: Break free & enjoy life. Seattle, Washington: ToDoBlue Press, 2013.

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31

Aziz, Erica Palmcrantz. Fabulous raw food: A healthier, simpler life in three weeks. New York, NY: Skyhorse Pub., 2012.

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32

More taste of life. London: Sphere, 1987.

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33

The life of J.L. Kraft. Oxford: Heinemann Library, 2006.

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34

Complete 'Lite' Foods Calorie, Fat, Cholesterol, and Sodium Counter. Bantam Books, 1990.

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35

Webb, Denise. Complete Lite Foods: Calorie, Fat, Cholesterol and Sodium Counter. Bantam, 1990.

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36

Frozen Assets Lite and Easy. Naperville: Sourcebooks, Inc., 2009.

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37

Franco, Silvana. 100 Great Lite Bites: High Energy*Fast Food*Naturally Healthy. Cassell Illustrated, 2006.

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38

Taylor-Hough, Deborah. Frozen Assets Lite and Easy: Cook for a Day, Eat for a Month. Sourcebooks, Incorporated, 2009.

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39

Evans, Shauna. Skinny-licious: Lite and scrumptious recipes for a slimmer you. 2014.

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40

Frozen Assets Lite and Easy: How to Cook for a Day and Eat for a Month. Sourcebooks, Inc., 2003.

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41

Taylor-Hough, Deborah. Frozen Assets Lite and Easy : How to Cook for a Day and Eat for a Month. Champion Press Ltd, 2001.

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42

Mai, Tiffany. Sexy Foods: Exotic Recipes for Food, Love and Life. Independently Published, 2019.

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43

Weinreb, Alice. Blood and Soil. Oxford University Press, 2017. http://dx.doi.org/10.1093/acprof:oso/9780190605094.003.0003.

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This chapter analyzes the food economy of the Third Reich, arguing that the Nazi state relied on individual food acts (eating, cooking, and shopping) to create and maintain racial categories. It looks at the ways in which the country’s rationing program gave new categories of race, and especially the category of the Jew, bodily significance by shaping what people could and should eat. This also meant that racial belonging determined life by determining food supply. Not only Jews and other undesirable races but also Aryans were defined through the food system. This was done by Nazi agricultural discourse that linked racial health with controlling Eastern European farming land, as well by as the valorization of specific foods like the casserole (Eintopf) and whole-grain bread.

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44

Taormina, Peter, i Margaret Hardin. Food Safety and Quality-Based Shelf Life of Perishable Foods. Springer International Publishing AG, 2021.

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45

Food Safety and Quality-Based Shelf Life of Perishable Foods. Springer International Publishing AG, 2022.

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46

McCartney, Viktoria. Medical Food Book with Recipes: Life-Changing Foods for Your Healthy Life! Hidden Healing Powers of Super Foods. Independently Published, 2019.

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47

Steinberg, Ellen F., i Jack H. Prost. Trends in the Heartland. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252036200.003.0009.

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Authentic and healthy, traditional plus tasty, these are phrases that are used over and over to describe today's Jewish foods. This chapter presents examples of dishes, both Ashkenazic-based and Sephardic-inspired, meeting those criteria. These recipes of Jewish foods shared by Etheldoris Grais and Joseph Israel use Midwestern ingredients; they are also versatile, and grounded in Jewish food traditions, insofar as “Jewish foods” are often simply foods Jews eat wherever they live. These include Etheldoris' “Clear Wild Rice Soup,” Cold “Raspberry Cream Soup,” “Chinese Style Steamed Fish” and Joseph' “Zucchini Soup.”

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48

Nison, Paul. The Raw Life : Becoming Natural In An Unnatural World. Wyd. 2. Three Forty Three Pub Co, 2000.

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49

Myer, Phillip, i Liesel Schneider, red. Tiny Microbes, Big Yields: The Future of Food and Agriculture. Frontiers Media SA, 2022. http://dx.doi.org/10.3389/978-2-88974-951-5.

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Our world is made up of countless tiny living beings. There are so many of them, that they make up the largest number of living beings on the planet. These microscopic organisms, called microorganisms or microbes, cannot be seen with the naked eye. We encounter them daily and we interact with them through the air we breathe, the food we eat, and the natural processes within our own organ systems. Microbes have evolved with life on Earth to be important for its survival. They act as food for plants and animals, help humans and animals digest food, break down dead material, and even serve as guardians against bad microbes. Whether we realize it or not, humans rely on microbes to help make the food we eat every day, and understanding how they work helps us to improve our foods and agriculture. It is amazing to examine how well microorganisms are incorporated into the food we eat, the plants we grow, and the animals we raise. Microbes help ferment foods to make products like cheeses and breads. They work in the soil to provide nitrogen to plants which helps them grow better. Special microbes live in the stomachs of cattle and sheep that allow them to digest grasses that humans cannot eat. Additionally, the energy produced from the microbial digestion of these grasses helps produce meat and milk. However, as with everything, we must take the good with the bad. Although many microbes are helpful, some are harmful and can cause illness. These “bad bugs” must be monitored to ensure they do not enter our food supply. The challenge is to interpret the ways the microbes are positively and negatively impacting food and agriculture and to untangle their complex network to promote improved and more efficient approaches to feed the world. This collection of articles focuses on understanding more about microbial communities, biodiversity, and their relationships with food and agriculture. This includes, but is not limited to, food and animal production, animal health, food safety, crop safety and production, and agricultural sustainability through microbial-based approaches. What we can learn about these tiny living beings can help provide safe, nutritious, and sustainable food to a growing human global population.

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50

Byers, Branden. Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes. Adams Media Corporation, 2014.

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