Isaac Rosenfeld, who died in 1956 at the age of thirty-eight, was a brilliant and original writer whose work has unfortunately become unavailable to anyone but the scholar. A gifted member of a gifted generation, his writings shine with the hard light of a burning and troubled intelligence. Though Rosenfeld was a man quintessentially of his era, grappling with issues and books that may no longer engage us, his writing remains fresh because of his commitment to striking deep and remaining open to experience, with all the risks entailed thereby. In the contemporary climate of academic thought, we are badly in need of teachers like Rosenfeld who read books no differently than they conduct their lives--with the belief that the world of the phrase can do more than make a point or strike a pose, but rather can, through intensity, poise, and grace, give meaning to life.

""Food Preservation: A Journey Through Time and Technique"" explores the fascinating world of food preservation, tracing its evolution from ancient methods to modern technologies. This comprehensive book delves into the science behind food spoilage, traditional preservation techniques, and contemporary approaches, highlighting how these practices have shaped human civilization and continue to impact our daily lives. The book argues that food preservation has been a driving force in human development, enabling population growth, urbanization, and global exploration. It covers a wide range of topics, from the basics of microbiology to the cultural significance of various preservation methods. Readers will discover how techniques like drying, smoking, and fermentation have influenced cultural practices and facilitated international trade throughout history. The book also examines modern technologies such as freeze-drying and irradiation, discussing their advantages and potential drawbacks. Structured in three parts, ""Food Preservation"" combines scientific explanations with historical narratives and practical advice. It features case studies from diverse cultures and time periods, as well as interviews with food scientists and artisanal producers. This unique approach makes the book accessible to a broad audience, from home cooks and food enthusiasts to students of culinary arts and food science, offering valuable insights into the past, present, and future of food preservation.

Scouring the world’s most remote fields and valleys, a dedicated Soviet scientist has spent his life collecting rare plants for his country’s premiere botanical institute in Leningrad. From Northern Africa to Afghanistan, from South America to Abyssinia, he has sought and saved seeds that could be traced back to the most ancient civilizations. And the adventure has set deep in him. Even at home with the wife he loves, the memories of his travels return him to the beautiful women and strange foods he has known in exotic regions. When German troops surround Leningrad in the fall of 1941, he becomes a captive in the siege. As food supplies dwindle, residents eat the bark of trees, barter all they own for flour, and trade sex for food. In the darkest winter hours of the siege, the institute’s scientists make a pact to leave untouched the precious storehouse of seeds that they believe is the country’s future. But such a promise becomes difficult to keep when hunger is grows undeniable. Based on true events from World War II, Hunger is a private story about a man wrestling with his own morality. This beautiful debut novel ask us what is the meaning of integrity

This book is an updating of Food Packaging and Preservation, Theory and Practice published in 1986 by Elsevier Applied Science. Since that date, many things have changed in the world. Hence the name given to the first IFTEC meeting held at the Hague (NL), November 15-18, 1992 Food Technology for a Changing World. Is the world changing for better or worse and what can food technology improve? The keynote lecture of the IFTEC meeting dealt with hunger and the challenge it represents to food science and technology. In the preface to the 1986 book it was suggested that food packaging could solve some of the problems of crop preservation in countries where starvation is prevalent. However, such thoughts did not solve any problems. The famine is still spreading in Africa. The unbalanced north-south situation evoked in the 1986 preface has not improved. The international market of foods and agricultural products is constantly changing and food packaging scientists can only explore new ways to help cope with this. Some of these ideas are approached in this book, particularly in chapters 9, 10 and 12.

A landmark book, “brilliant, thoughtful” (The Atlantic) and “raw and gorgeous” (LA Times), that fast-forwards the discussion of the central artistic issues of our time, from the bestselling author of The Thing About Life Is That One Day You'll Be Dead. Who owns ideas? How clear is the distinction between fiction and nonfiction? Has the velocity of digital culture rendered traditional modes obsolete? Exploring these and related questions, Shields orchestrates a chorus of voices, past and present, to reframe debates about the veracity of memoir and the relevance of the novel. He argues that our culture is obsessed with “reality,” precisely because we experience hardly any, and urgently calls for new forms that embody and convey the fractured nature of contemporary experience.

The traditional way of understanding life, as a self-appropriating and self-organizing process of not ceasing to exist, of taking care of one's own hunger, is challenged by today's unprecedented proliferation of discourses and techniques concerning the living being. This challenge entails questioning the fundamental concepts of metaphysical thinking--namely, time, finality, and, above all, being. Garrido argues that today we are in a position to repeat Nietzsche's assertion that there is no other representation of "being" than that of "living." But in order to carry out this deconstruction of ontology, we need to find new ways of asking: What is life? In this study, Garrido establishes the basic elements of the question concerning life through readings of Aristotle, Nietzsche, Heidegger, and Derrida; through the discussion of scientific breakthroughs in thermodynamics and evolutionary and developmental biology; and through the reexamination of the notion of hunger in both its metaphysical and its political implications.

Eternal youth is a wonderful thing for the few who have it, but for Miriam Blaylock, it is a curse -- an existence marred by death and sorrow. Because for the everlasting Miriam, everyone she loves withers and dies. Now, haunted by signs of her adoring husband's imminent demise, Miriam sets out in serach of a new partner, one who can quench her thirst for love and withstand the test of time. She finds it in the beautiful Sarah Roberts, a brilliant young scientist who may hold the secret to immortality. But one thing stands between the intoxicating Miriam Blaylock and the object of her desire: Dr. Tom Haver...and he's about to realize that love and death to hand in hand.

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.

This book compiles recent studies about edible coatings and how they have improved food products, packaging techniques, and product quality to cause fewer health risks. Food Coatings and Preservation Technologies presents the most recent studies about the application of edible coatings to a wide variety of foods. Edible coatings are globally utilized for preventing food product contamination from harmful microorganisms and pathogens. This book highlights the developments made in designing new edible coatings. Herein, particular attention is given to the main components, manufacturing methods, and their application to specific products. The book also discusses the current state-of-the-art alternative to conventional package usage, providing the main features biodegradable packaging should meet for distinct uses for the conservation and improvement of various food products. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables. Each chapter delves into edible-based coating research and critical developments to enhance food preservation standards. The first section focuses on biopolymer-based edible coatings, food packaging, and preservation. It provides a comprehensive understanding of the current state and critical developments in biodegradable polymer packaging systems for food applications. As technology advances, the next section highlights ongoing research focusing on optimizing coating effectiveness and the development of eco-friendly and sustainable materials. This section’s objective is to identify edible materials and combine the most recent information available to provide a comprehensive understanding of formulation methods and approaches to enhancing the properties of the coatings applied to food products. The final section discusses encapsulation techniques and levels of retention to improve shelf-life. Readers will find in this book information concerning: The efficiency and functional properties of edible coating materials; Feasibility studies performed on new process evaluation, safety and toxicity determination, regulatory assessment, and consumer studies regarding the commercial uses of edible coatings; Coating technologies that present a promising avenue to enhance the delivery, stability, and efficacy of medical foods and nutraceuticals; Shelf-life testing that suggests future directions; Novel practical and reliable tools that are applicable in the industrial process. Audience The book is aimed at chemists, food technologists, food scientists, nutritionists, dietitians, pharmaceutical technologists, biochemists, and engineers, as well as postgraduate, PhD students and postdocs working in the area of edible food coatings and prevention technologies.