Browse Titles - 12 results

American Wasteland How America Throws Away Nearly Half Of Its Food (and What We Can Do About It)
See details
written by Jonathan Bloom, fl. 2010 (New York, NY: Da Capo Press, 2011, originally published 2010), 392 page(s)
Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland, you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why...
written by Jonathan Bloom, fl. 2010 (New York, NY: Da Capo Press, 2011, originally published 2010), 392 page(s)
×
Anthropology of Food and Nutrition, Volume 3, Food for Health, Food for Wealth
See details
written by Lynn Harbottle, fl. 2000, in Anthropology of Food and Nutrition, Volume 3 (New York, NY: Berghahn Books, 2004, originally published 2000), 193 page(s)
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh...
written by Lynn Harbottle, fl. 2000, in Anthropology of Food and Nutrition, Volume 3 (New York, NY: Berghahn Books, 2004, originally published 2000), 193 page(s)
×
Cheese Reporter, Vol. 125, No. 23, Friday, December 15, 2000
See details
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 125, No. 23, December 15, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 16 page(s)
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 125, No. 23, December 15, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 16 page(s)
×
Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002
See details
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002 (Madison, WI: Cheese Reporter Publishing, 2002), 16 page(s)
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002 (Madison, WI: Cheese Reporter Publishing, 2002), 16 page(s)
×
Fast-food menu offerings vary in dietary quality, but are consistently poor
See details
written by Susan Krebs-Smith, Punam Ohri-Vachaspati, fl. 2010, Jennifer L. Harris, fl. 2013, Lisa Kahle, Jill Reedy and Sharon Kirkpatrick, Public Health Nutrition (Cambridge, England: The Nutrition Society, 2012, originally published 2012),
Source: www.uconnruddcenter.org
written by Susan Krebs-Smith, Punam Ohri-Vachaspati, fl. 2010, Jennifer L. Harris, fl. 2013, Lisa Kahle, Jill Reedy and Sharon Kirkpatrick, Public Health Nutrition (Cambridge, England: The Nutrition Society, 2012, originally published 2012),
Source: www.uconnruddcenter.org
×
Food Establishment Plan Review Guideline
See details
written by United States. Food and Drug Administration. Division of Human Resource Development (Rockville, MD: United States. Food and Drug Administration, 2000, originally published 2000),
Source: babel.hathitrust.org
written by United States. Food and Drug Administration. Division of Human Resource Development (Rockville, MD: United States. Food and Drug Administration, 2000, originally published 2000),
Source: babel.hathitrust.org
×
Four Seasons Restaurant Shares Secrets With Cooking Class
See details
produced by Bloomberg L. P. (New York, NY: Bloomberg L. P., 2016), 2 mins
May 11 - New York City will say goodbye to the Four Seasons restaurant on July 16. After 57 years in the Seagram Building, patrons of the power lunch will have to seek refuge elsewhere. For those looking to say farewell in style, the restaurant is offering Saturday cooking classes to give guests a sneak peek behin...
produced by Bloomberg L. P. (New York, NY: Bloomberg L. P., 2016), 2 mins
×
Green Economy, Organic Cooking
See details
directed by Kyle Justice, fl. 2014 and Tim Van Blaricom, fl. 2014; presented by Andrew Mallory, fl. 2000 and Don McCoy, fl. 2014; produced by Kyle Justice, fl. 2014 and Tim Van Blaricom, fl. 2014, Film Ideas, in Green Economy (Wheeling, IL: Film Ideas, 2014), 20 mins
There’s nothing boring about organic cuisine anymore! Bland and dull are not words used to describe the food at places like Flying Lotus Café. This trend has to start up the stream a little further, which is where food giant like Sysco comes in. We find out what restaurants are looking for in the organic arena...
directed by Kyle Justice, fl. 2014 and Tim Van Blaricom, fl. 2014; presented by Andrew Mallory, fl. 2000 and Don McCoy, fl. 2014; produced by Kyle Justice, fl. 2014 and Tim Van Blaricom, fl. 2014, Film Ideas, in Green Economy (Wheeling, IL: Film Ideas, 2014), 20 mins
×
Jeff Broadhurst: Eat'n Park
See details
produced by Prendismo (Ithaca, NY: Prendismo, 2010), 16 mins
Jeff Broadhurst joined Eat'n Park Hospitality Group as Director of Business Development for Parkhurst Dining Services in 1996, following a 5 year career with Federated Investors in their Chicago and Kentucky markets. In 2002, he was promoted to President of Parkhurst Dining Services, and in 2006, took over the res...
produced by Prendismo (Ithaca, NY: Prendismo, 2010), 16 mins
×
McDonald's, the Olympics & Fighting Obesity
See details
produced by Bloomberg L. P. (New York, NY: Bloomberg L. P., 2012), 5 mins
Jill MacDonald, chief executive officer and president of McDonald's for Northern Europe, on how the company views rising levels of obesity and its plans for the London 2012 Olympics. She spoke on Bloomberg Television's 'The Last Word' on June 25.
produced by Bloomberg L. P. (New York, NY: Bloomberg L. P., 2012), 5 mins
×

Pages