Carni E Salumi Le Nuove Frontiere Della Sostenibilit
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Carni E Salumi Le Nuove Frontiere Della Sostenibilit
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Author : Elisabetta Bernardi
language : it
Publisher: FrancoAngeli
Release Date : 2023-05-31T00:00:00+02:00
Carni E Salumi Le Nuove Frontiere Della Sostenibilit written by Elisabetta Bernardi and has been published by FrancoAngeli this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-31T00:00:00+02:00 with Architecture categories.
1810.2.59
Carni E Salumi Le Nuove Frontiere Della Sostenibilit Ambiente Salute Sicurezza Cultura Economia Ed Etica Nelle Filiere Nazionali
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Author : Elisabetta Bernardi
language : it
Publisher:
Release Date : 2023
Carni E Salumi Le Nuove Frontiere Della Sostenibilit Ambiente Salute Sicurezza Cultura Economia Ed Etica Nelle Filiere Nazionali written by Elisabetta Bernardi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023 with Business & Economics categories.
La Sostenibilit Delle Carni E Dei Salumi In Italia
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Author : Elisabetta Bernardi
language : it
Publisher: FrancoAngeli
Release Date : 2018-11-13T00:00:00+01:00
La Sostenibilit Delle Carni E Dei Salumi In Italia written by Elisabetta Bernardi and has been published by FrancoAngeli this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-13T00:00:00+01:00 with Architecture categories.
1810.2.52
La Sostenibilit Delle Carni E Dei Salumi In Italia
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Author : Associazione carni sostenibili
language : it
Publisher:
Release Date : 2016
La Sostenibilit Delle Carni E Dei Salumi In Italia written by Associazione carni sostenibili and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with categories.
Carni E Salumi
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Author :
language : it
Publisher:
Release Date : 2021
Carni E Salumi written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.
Carni E Salumi
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Author :
language : it
Publisher:
Release Date : 2019
Carni E Salumi written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with categories.
Salumi The Craft Of Italian Dry Curing
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Author : Michael Ruhlman
language : en
Publisher: W. W. Norton & Company
Release Date : 2012-08-27
Salumi The Craft Of Italian Dry Curing written by Michael Ruhlman and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-27 with Cooking categories.
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.
Who Poisoned Your Bacon
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Author : Guillaume Coudray
language : en
Publisher: Icon Books
Release Date : 2021-02-18
Who Poisoned Your Bacon written by Guillaume Coudray and has been published by Icon Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-18 with Cooking categories.
'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery' Joanna Blythman, The Spectator 'A bombshell book' Daily Mail 'Eye-opening and important . . . a book full of righteous anger' Bee Wilson, from her Foreword Did you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as 'category 1 carcinogens'? Would you eat them if you knew they caused bowel cancer? Following ten years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many 'artisanal' products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour. These additives are, in fact, unnecessary. Parma ham has not contained them for nearly 30 years - and indeed all traditional cured meats were once produced without nitrate and nitrite. Progressive producers are now increasingly following that example.? Who Poisoned Your Bacon Sandwich? - featuring a foreword by acclaimed food writer Bee Wilson - is the authoritative, gripping and scandalous story of big business flying in the face of scientific health warnings. It allows you to evaluate the risks, and carries a message of hope that things can change.
The Consumer Society
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Author : Jean Baudrillard
language : en
Publisher: SAGE
Release Date : 2016-12-13
The Consumer Society written by Jean Baudrillard and has been published by SAGE this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-13 with Social Science categories.
Jean Baudrillard′s classic text was one of the first to focus on the process and meaning of consumption in contemporary culture. Originally published in 1970, the book makes a vital contribution to current debates on consumption. The book includes Baudrillard′s most organized discussion of mass media culture, the meaning of leisure, and anomie in affluent society. A chapter on the body demonstrates Baudrillard′s extraordinary prescience for flagging vital subjects in contemporary culture long before others. This English translation begins with a new introductory essay.
Sustainable Food Planning Evolving Theory And Practice
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Author : André Viljoen
language : en
Publisher: Wageningen Academic Publishers
Release Date : 2012-03-30
Sustainable Food Planning Evolving Theory And Practice written by André Viljoen and has been published by Wageningen Academic Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-30 with Social Science categories.
With over half the world's population now deemed to be urbanised, cities are assuming a larger role in political debates about the security and sustainability of the global food system. Hence, planning for sustainable food production and consumption is becoming an increasingly important issue for planners, policymakers, designers, farmers, suppliers, activists, business and scientists alike. The rapid growth of the food planning movement owes much to the fact that food, because of its unique, multi-functional character, helps to bring people together from all walks of life. In the wider contexts of global climate change, resource depletion, a burgeoning world population, competing food production systems and diet-related public health concerns, new paradigms for urban and regional planning capable of supporting sustainable and equitable food systems are urgently needed. This book addresses this urgent need. By working at a range of scales and with a variety of practical and theoretical models, this book reviews and elaborates definitions of sustainable food systems, and begins to define ways of achieving them. To this end 4 different themes have been defined as entry-points into the discussion of 'sustainable food planning'. These are (1) urban agriculture, (2) integrating health, environment and society, (3) food in urban design and planning and (4) urban food governance.
