San Antonio College Library

Explores eight milestones in the cultural and culinary history of food, including the origins of cooking, the ritualization of eating, the inception of herding, the invention of agriculture, the rise of the class system, food trade, ecological exchanges, and the industrialization and globalization of food.

Color makes our lives more interesting ; how dull it would be in a black-and-white world! It pleases us aesthetically, entertains us and is useful to us. This unique book aims to describe the scientific nature of color and light, and how we see it, in an accessible and easily understandable style. The evolution of the eye, science of color and technical visual systems are all broken down into readable chapters, with clear images and illustrations...

An encyclopedic dictionary of food and food terms, with many photographs and illustrations.

Webb, "advocates cultivating a biblical view of animals and practicing compassionate stewardsghip of them." Included in the topics covered are animal sacrifice, vegetarianism and the place of animals in heaven.

"Bite Me considers the ways in which popular culture reveals our relationship with food and our own bodies and how these have become an arena for political and ideological battles. Drawing on an extraordinary range of material - films, books, comics, songs, music videos, websites, slang, performances, advertising and mass-produced objects - Bite Me invites the reader to take a fresh look at today's products and practices to see how much food shapes...

"Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use...

You are what you eat - or are you? What is in food? Where does it come from? Richard Lacey, Professor of Clinical Microbiology at Leeds University and a popular media critic on food issues, takes the reader on a culinary exploration into the world of food. Blending science and humour, he stimulates us to question the future and to think about the nature of what we eat and where it comes from. Richard Lacey is on the side of the consumer, you and me,...

Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.

Presents 16 chapters detailing assessment methods for determining relations of diet, health, and athletic achievement. Dietary, anthropometric, physical activity needs, biochemical, and clinical assessment strategies are all discussed.

"In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising...