Food at Work

Food at Work Author Christopher Wanjek
ISBN-10 9221170152
Release 2005
Pages 448
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This volume establishes a clear link between good nutrition and high productivity. It demonstrates that ensuring that workers have access to nutritious, safe and affordable food, an adequate meal break and decent conditions for eating is not only socially important and economically viable but a profitable business practice too. Through case studies from a variety of enterprises in 28 industrialized and developing countries, the book offers valuable and practical food solutions which can be adapted to workplaces of different sizes and with different budgets. It also addresses an often-overlooked issue in nutrition: access to clean drinking water. Relevant laws, regulations and guides pertaining to meal breaks and workplace nutrition are also highlighted in this volume, and an extensive section containing checklists and other useful resources for unions, employers and governments is included.



Nutrition

Nutrition Author Consumer and Food Economics Institute (U.S.)
ISBN-10 OCLC:4279735
Release 1978
Pages 25
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Nutrition has been writing in one form or another for most of life. You can find so many inspiration from Nutrition also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Nutrition book for free.



Identity at Work

Identity at Work Author Eric Olmedo
ISBN-10 9789812875617
Release 2015-07-16
Pages 208
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This book investigates the interface of ethnicity with occupation, empirically observed in luxury international hotels in Kuala Lumpur, Malaysia. It employs the two main disciplines of anthropology and sociology in order to understand the root causes and meaning of ethnicity at work within the hospitality industry sector. More specifically, it observes social change in a multi-ethnic and non-secular society through an ethnographic study located in a micro organisation: the Grand Hotel. At the individual level, this research shows how identity shifts and transformation can be mediated through the consumption and manipulation of food at the workplace. In addition, it combines an ambitious theoretical discussion on the concept of ethnicity together with empirical data that highlights how ethnicity is lived on an everyday basis at a workplace manifesting the dynamics of cultural, religious and ethnic diversity. The book presents the quantitative and qualitative findings of two complementary surveys and pursues an interdisciplinary approach, as it integrates methodologies from the sociology of organisations with classic fieldwork methods borrowed from ethnology, while combining French and Anglo-Saxon schools of thoughts on questions of identity and ethnicity. The results of the cultural contact occurring in a westernised pocket of the global labour market – in which social practices derive from the headquarters located in a society where ethnicity is self-ascribed – with Malaysian social actors to whom ethnicity is assigned will be of particular interest for social scientists and general readers alike.



Food at Work

Food at Work Author
ISBN-10 0642016356
Release 1980
Pages 79
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Food at Work has been writing in one form or another for most of life. You can find so many inspiration from Food at Work also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food at Work book for free.



Youth at Work

Youth at Work Author Stuart Tannock
ISBN-10 1566398541
Release 2001
Pages 246
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An interview-based study of 95 young unionized fast-food and grocery workers in two cities in the USA and Canada. It presents a detailed account of their experiences in their workplaces and unions. The workers describe their daily tasks and the pressures from management and customers.



Feeding the City

Feeding the City Author Sara Roncaglia
ISBN-10 9781909254008
Release 2013-07-15
Pages 214
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Every day in Mumbai 5,000 dabbawalas (literally translated as "those who carry boxes") distribute a staggering 200,000 home-cooked lunchboxes to the city's workers and students. Giving employment and status to thousands of largely illiterate villagers from Mumbai's hinterland, this co-operative has been in operation since the late nineteenth century. It provides one of the most efficient delivery networks in the world: only one lunch in six million goes astray. Feeding the City is an ethnographic study of the fascinating inner workings of Mumbai's dabbawalas. Cultural anthropologist Sara Roncaglia explains how they cater to the various dietary requirements of a diverse and increasingly global city, where the preparation and consumption of food is pervaded with religious and cultural significance. Developing the idea of "gastrosemantics" - a language with which to discuss the broader implications of cooking and eating - Roncaglia's study helps us to rethink our relationship to food at a local and global level.



Food Families and Work

Food  Families and Work Author Rebecca O'Connell
ISBN-10 9780857857859
Release 2016-03-24
Pages 200
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With dual-working households now the norm, Food, Families and Work is the first comprehensive study to explore how families negotiate everyday food practices in the context of paid employment. As the working of hours of British parents are among the highest in Europe, the United Kingdom provides a key case study for investigating the relationship between parental employment and family food practices. Focusing on issues such as the gender division of foodwork, the impact of family income on diet, family meals, and the power children wield over the food they eat, the book offers a longitudinal view of family routines. It explores how the everyday meanings of food change as children grow older and negotiate changes in their own lives and those of their family members. Drawing on extensive quantitative data from large-scale surveys of food and diet ? as well as qualitative evidence ? to emphasise the larger global context of social and economic change and shifting patterns of family life, Rebecca O'Connell and Julia Brannen present a holistic overview of food practices within busy contemporary family lives. Featuring perspectives from both parents and children, this innovative approach to some of the most hotly-debated topics in food studies is a must-read for students and scholars in food studies, sociology, anthropology, nutrition and public health.



Breadwinners at Home and at Work

Breadwinners at Home and at Work Author World Food Programme
ISBN-10 IND:30000115853057
Release 1985
Pages 28
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Breadwinners at Home and at Work has been writing in one form or another for most of life. You can find so many inspiration from Breadwinners at Home and at Work also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Breadwinners at Home and at Work book for free.



Nutrition

Nutrition Author Consumer and Food Economics Institute (U.S.)
ISBN-10 OCLC:4279735
Release 1978
Pages 25
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Nutrition has been writing in one form or another for most of life. You can find so many inspiration from Nutrition also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Nutrition book for free.



Food at Work

Food at Work Author
ISBN-10 0642016364
Release 1982
Pages 87
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Food at Work has been writing in one form or another for most of life. You can find so many inspiration from Food at Work also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food at Work book for free.



Ideas in Food

Ideas in Food Author Aki Kamozawa
ISBN-10 9780307719744
Release 2010-12-28
Pages 288
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Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home. From the Hardcover edition.



Photographers at Work

Photographers at Work Author Martin Evening
ISBN-10 9780133835533
Release 2014-12-29
Pages 312
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Today, being a professional photographer is about much more than the ability to make a technically perfect image, and photographers need to use many other skills that go beyond the production of a photograph. What are the relationships between photographer and clients really like? How should you prepare for a special effects shoot? What steps should you take to protect your equipment while shooting on location? In Photographers at Work, photographer and best-selling author Martin Evening examines these issues and much more, offering advice to help you succeed in an ever-changing–and challenging–field. Answers to these questions will give you the practical information and guidance you need to make it as a photographer in the creative fields of editorial, design, or advertising. This book takes an in-depth look at the industry, covering key topics that every working photographer needs to know–from working with models, to the legal and safety issues of working on location, to owning and running a studio, securing clients and work, and handling the complex finances of a business. While sharing his personal experience, Evening also introduces you to 18 working photographers and industry pros through video and written interviews in which they share their perspectives on this rapidly changing industry and offer advice to help you succeed as well. Includes links to 12 video interviews (more than 3 hours total runtime) by many of the featured photographers in the book, offering more image examples, anecdotes, and insights into the lives of working photographers. Provides access (available to all readers!) to downloadable Reader's Supplement, a 55-page guide that includes key concepts, terms and definitions, learning objectives, discussion questions, assignments, additional resources, and links to featured photographers. Focuses on all the skills a photographer needs to succeed–from handling the hidden costs of running a studio to finding and working with models to insuring a business. Offers essential tips on how to get started as a photographer, such as where to find clients and how to keep them.



The Food and Agriculture Organization at Work

The Food and Agriculture Organization at Work Author Gove Hambidge
ISBN-10 1258726408
Release 2013-05
Pages 136
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The Food and Agriculture Organization at Work has been writing in one form or another for most of life. You can find so many inspiration from The Food and Agriculture Organization at Work also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Food and Agriculture Organization at Work book for free.



Great Food At Home

Great Food At Home Author Mark McEwan
ISBN-10 9780143185048
Release 2010-09-21
Pages 288
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“I've wanted to write a cookbook for many years ... chock full of great restaurant recipes, of course—but ones people can duplicate at home without taking the day off.”—Mark McEwan Celebrity chef Mark McEwan is widely recognized for his distinctive style of cooking that captures the essence of classical cuisine with nuances of contemporary flavours. Regardless of the lofty accolades—his restaurant North 44 has been named the best in Toronto by Gourmet magazine for three years running, and Bymark was anointed as enRoute magazine's New Restaurant of the Year—McEwan loves the simple pleasures of cooking good food at home. Great Food at Home is full of recipes that all home cooks can make with ease—a go-to cookbook that will be spotted in people's kitchens years from now, well thumbed and sauce-stained. Illustrated with full-colour photography, it includes McEwan's favourite recipes. Basics aside, a lot of the recipes reflect simple, rustic fare—from a summer's plate of seared perch fillets with charred tomato risotto to a wintertime venison stew with mashed potatoes. Great Food at Home is comfort food simply at its best.



Culinary Linguistics

Culinary Linguistics Author Cornelia Gerhardt
ISBN-10 9789027271716
Release 2013-07-04
Pages 347
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Language and food are universal to humankind. Language accomplishes more than a pure exchange of information, and food caters for more than mere subsistence. Both represent crucial sites for socialization, identity construction, and the everyday fabrication and perception of the world as a meaningful, orderly place. This volume on Culinary Linguistics contains an introduction to the study of food and an extensive overview of the literature focusing on its role in interplay with language. It is the only publication fathoming the field of food and food-related studies from a linguistic perspective. The research articles assembled here encompass a number of linguistic fields, ranging from historical and ethnographic approaches to literary studies, the teaching of English as a foreign language, psycholinguistics, and the study of computer-mediated communication, making this volume compulsory reading for anyone interested in genres of food discourse and the linguistic connection between food and culture.



Introduction to the US Food System

Introduction to the US Food System Author Roni Neff
ISBN-10 9781118913055
Release 2014-10-08
Pages 576
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A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.



Psychology Today Breaking the Bonds of Food Addiction

Psychology Today  Breaking the Bonds of Food Addiction Author Susan McQuillan
ISBN-10 9781440696336
Release 2004-12-07
Pages 336
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From Alpha Books and Psychology Today magazine comes expert advice that explains the whys and hows of food obsession and compulsive overeating. Readers will gain the background and tools needed to fashion a plan for happier, healthier living and help themselves out of compulsive overeating-starting right now. It also shows readers how to work out individual food issues, move beyond addiction, and maintain a healthy, lifelong relationship with food. * More than 135 million Americans are estimated to be either overweight or obese * American Journal of Clinical Nutrition reported that Americans spend nearly $45 billion annually on weight-loss products and services and the American Dietary Association indicates that 65% ofall women are currently dieting or plan to start a diet in 2004