The Science And Craft Of Artisanal Food

Author : Michael H. Tunick
Publisher :
ISBN 13 : 9780197690284
Total Pages : 0 pages
Book Rating : 4.89/5 ( download)

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Download or read book The Science and Craft of Artisanal Food written by Michael H. Tunick and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice.

Author : Michael Tunick
Publisher : Oxford University Press
ISBN 13 : 0190936584
Total Pages : 225 pages
Book Rating : 4.87/5 ( download)

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Download or read book The Science and Craft of Artisanal Food written by Michael Tunick and published by Oxford University Press. This book was released on 2023 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The word artisanal has had a significant impact on the marketing of consumer products. Artisanal labelled products can be found in the shops of true artisans, reflecting a genuine connection between the term and the product. On the other hand, artisanal labelled commodities can also be found on global chains' products, reflecting a disconnect between the term and the manufactured goods. This indiscriminate use has damaged what artisanal means for consumers. A solution to reclaiming the meaning of artisanal or repositioning completely is to focus on the fundamental marketing tools of the 4Ps (product, price, place, promotion), segmentation, targeting and positioning, and branding. Combining these tools can help artisanal producers develop marketing and communications strategies to build meaningful relationships with their target market"--

Author : Heather Paxson
Publisher : Univ of California Press
ISBN 13 : 0520270185
Total Pages : 321 pages
Book Rating : 4.83/5 ( download)

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Download or read book The Life of Cheese written by Heather Paxson and published by Univ of California Press. This book was released on 2013 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: The politics of food, land, and labor are examined through this anthropological study of American artisanal cheesemaking.

Author : Suzanne Cope
Publisher : Rowman & Littlefield
ISBN 13 : 1442227354
Total Pages : 245 pages
Book Rating : 4.54/5 ( download)

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Download or read book Small Batch written by Suzanne Cope and published by Rowman & Littlefield. This book was released on 2014-10-10 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: Artisanal foods are making a comeback as more and more people seek to stock their pantries, and their bellies, with handcrafted or locally grown and made foods. Specialty markets and sections at grocery stores are catering to this new desire for the special, the unique, the carefully made foods. Small Batch: Pickles, Cheese, Chocolate, Spirits and the Return of Artisanal Foods colorfully details the landscape of the newest wave of the artisanal food revolution by looking at four foods that whet our appetites for specialty. Considering the history and the cultural issues surrounding the resurgence of craft food, including the evolving definition of terroir, the importance of narrative in valuing artisanal food, and the way that these present food trends connect with—and upend—their rich history, Small Batch seeks to define and update the term "artisanal" and give insight into the influences, challenges, and identity of food artisans today. Suzanne Cope sumptuously surveys the collective history of the production of cheese, pickles, chocolate, and alcoholic spirits, and brings this narrative to the present by incorporating interviews with over fifty modern artisans. Cope details the influences, challenges, and evolving identity of these modern craft industries—and places them in context within the recent resurgence and growth of the artisanal segment of the market. Readers interested in craft foods, and what it means to be an artisan, will find here a fascinating history and updating of both.

Author : James Strawbridge
Publisher : Penguin
ISBN 13 : 0744035325
Total Pages : 256 pages
Book Rating : 4.22/5 ( download)

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Download or read book The Artisan Kitchen written by James Strawbridge and published by Penguin. This book was released on 2020-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reconnect with a more mindful way of cooking and spark your creativity. Giving a modern twist to age-old techniques, this book shows how to master 25 different cooking and preserving processes, from fermenting to cheese making, hot smoking to sourdough baking. Discover how to culture the perfect batch of sweet-sour kombucha; make a fresh-tasting chutney; dry cure bresaola; create your own unique sourdough starter; and slow roast over an open wood fire. Be inspired to experiment with more than 150 recipe ideas. Embark on your next culinary adventure and revolutionize your enjoyment of food. Escape to The Artisan Kitchen.

Author : Patric Kuh
Publisher : Ecco
ISBN 13 : 9780062219558
Total Pages : 0 pages
Book Rating : 4.53/5 ( download)

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Download or read book Finding the Flavors We Lost written by Patric Kuh and published by Ecco. This book was released on 2017-05-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The multiple-James Beard Award—winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness. We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually mean? We take “farm to table” and “handcrafted food” for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat. Kuh begins by narrating the entertaining stories of countercultural “radicals” who taught themselves the forgotten crafts of bread, cheese, and beer-making in reaction to the ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today’s crop of young chefs and artisans. Kuh examines how a rediscovery of the value of craft and individual effort has fueled today’s popularity and appreciation for artisanal food and the transformations this has effected on both the restaurant menu and the dinner table. Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves “artisanal”? Does the high cost of handcrafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor? Eye-opening, informative, and entertaining, Finding the Flavors We Lost is a fresh look into the culture of artisan food as we know it today—and what its future may be.

Author : Georgia Pellegrini
Publisher : Abrams
ISBN 13 : 1613125682
Total Pages : 347 pages
Book Rating : 4.87/5 ( download)

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Download or read book Food Heroes written by Georgia Pellegrini and published by Abrams. This book was released on 2014-10-13 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: From chef, author, and host of Modern Pioneering, a cookbook featuring essays about food artisans committed to local, wild and non-processed cuisine. In Food Heroes, Georgia Pellegrini introduces readers to the lively stories of artisanal food devotees such as New York mushroom forager Marion Burroughs, French fig collector Francis Honore, fish missionary Jon Rowley in Washington State, and Ugo Buzzio in New York City, one of the last makers of traditional dry-cured sausages in the United States. Filled with colorful anecdotes, photographs, and recipes, this book offers an accessible introduction to the artisanal food movement, and vicarious living for armchair travelers, food lovers, and others who might won­der what it would be like to drop everything and start an olive farm, or who yearn to make and sell their own clotted cream butter. Thirty-two fantastic recipes follow the profiles, and encourage readers to find their own local suppliers.

Author : Michael Tunick
Publisher : Oxford University Press
ISBN 13 : 0199922306
Total Pages : 302 pages
Book Rating : 4.07/5 ( download)

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Download or read book The Science of Cheese written by Michael Tunick and published by Oxford University Press. This book was released on 2014 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

Author : Jakob A. Klein
Publisher : Bloomsbury Publishing
ISBN 13 : 1350001147
Total Pages : 497 pages
Book Rating : 4.45/5 ( download)

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Download or read book The Handbook of Food and Anthropology written by Jakob A. Klein and published by Bloomsbury Publishing. This book was released on 2016-08-25 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.

Author : Richard A. L. Jones
Publisher : OUP Oxford
ISBN 13 : 0191567248
Total Pages : 240 pages
Book Rating : 4.47/5 ( download)

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Download or read book Soft Machines written by Richard A. L. Jones and published by OUP Oxford. This book was released on 2004-08-26 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enthusiasts look forward to a time when tiny machines reassemble matter and process information with unparalleled power and precision. But is their vision realistic? Where is the science heading? As nanotechnology (a new technology that many believe will transform society in the next one hundred years) rises higher in the news agenda and popular consciousness, there is a real need for a book which discusses clearly the science on which this technology will be based. Whilst it is most easy to simply imagine these tiny machines as scaled-down versions of the macroscopic machines we are all familiar with, the way things behave on small scales is quite different to the way they behave on large scales. Engineering on the nanoscale will use very different principles to those we are used to in our everyday lives, and the materials used in nanotehnology will be soft and mutable, rather than hard and unyielding. "Soft Machines" explains in a lively and very accessible manner why the nanoworld is so different to the macro-world which we are all familiar with. Why does nature engineer things in the way it does, and how can we learn to use these unfamiliar principles to create valuable new materials and artefacts which will have a profound effect on medicine, electronics, energy and the environment in the twenty-first century. With a firmer understanding of the likely relationship between nanotechnology and nature itself, we can gain a much clearer notion of what dangers this powerful technology may potentially pose, as well as come to realise that nanotechnology will have more in common with biology than with conventional engineering.