Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Drawing from a rich variety of sources including letters, advertisements, textbooks, menus, and cookbooks, it reveals how food culture served as a battleground over Filipino identity.

This book provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high quality potable water. Key topics include early warning, detection and source-tracking, chemical, sensory and molecular diagnosis, treatment options for common odorants and minerals, source management, modelling and risk assessment, and future research directions. Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new biological wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.

Thomas Armstrong vows only the loss of his faculties could ever convince him to take Amelia Bertram under his care during her father’s absence from England. Sadly, that loss does occur… the moment Lady Amelia publicly states that rumors of his exalted sexual prowess are more fable than fact. Responding like any man with an ounce of pride would, he picks up the gauntlet she threw down on the ballroom floor. After the death of her mother, Amelia Bertram is further devastated by the withdrawal of her father’s love. To survive the double heartbreak, she walls off her emotions. Now, her social faux pas finds her sharing a roof with the very man who took her place in her father’s affections…the man her father hopes one day to call son. In the seclusion of his country estate, Thomas glimpses in Amelia a vulnerability buried beneath a mountain of jealousy and pain. In turn, she discovers the ton’s ‘golden Greek god’ is more than the sum of rumor and innuendo. Soon a fire ignites between them not even a deluge from the Thames can extinguish. Can they set aside their plans—his for revenge, hers to escape—to forge a love powerful enough to surmount his pride and crumble the walls surrounding her heart? *Reissue. Originally published by Kensington Publishing in 2011

Demos Health and the American Academy of Neurology Present a New Book for Patients with Smell and Taste Disorders Over 200,000 people visit doctors each year for smell and taste problems. Since our ability to smell and taste decreases with age, up to 14 million Americans aged 55 and older may live with these disorders, undiagnosed. Smell and taste disorders affect a person's ability to enjoy food and drink and may result in decreased appetite, weight loss, and too much added sugar and salt in the diet. In severe cases they may lead to depression. Smell and taste problems can also interfere with personal safety, limiting the ability to notice smoke and potentially harmful chemicals and gases. Navigating Smell and Taste Disorders is a unique collaboration between a doctor and a food consultant that both addresses the subject of smell and taste loss and provides food preparation tips and a special recipe section that will appeal to other senses and make food attractive again. This is a must-have reference book for all those living with smell and taste disorders. The book covers the whole disorder including How smell and taste work Causes of smell and taste problems Treatments What you can expect when you visit a specialist Recipes that will appeal to other senses and make food attractive again First-person accounts of coping with this disorder Navigating Smell and Taste Disorders is the inaugural book in the series Neurology Now Books from the American Academy of Neurology. Inspired by Neurology Now, the AAN's leading neurologic patient information magazine, Neurology Now Books are written from a multidisciplinary approach, combining the expertise of a neurologist with other related experts and patients and caregivers. Each volume will provide the reader with the most up-to-date information, answers to questions and concerns, and first-person accounts of others who are living with a neurologic disorder.

American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Winner of the 2021 Gourmand Awards, Asian Section & Culinary History Section Filipino cuisine is a delicious fusion of foreign influences, adopted and transformed into its own unique flavor. But to the Americans who came to colonize the islands in the 1890s, it was considered inferior and lacking in nutrition. Changing the food of the Philippines was part of a war on culture led by Americans as they attempted to shape the islands into a reflection of their home country. Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Food historian René Alexander D. Orquiza, Jr. turns to a variety of rare archival sources to track these changing attitudes, including the letters written by American soldiers, the cosmopolitan menus prepared by Manila restaurants, and the textbooks used in local home economics classes. He also uncovers pockets of resistance to the colonial project, as Filipino cookbooks provided a defense of the nation’s traditional cuisine and culture. Through the topic of food, Taste of Control explores how, despite lasting less than fifty years, the American colonial occupation of the Philippines left psychological scars that have not yet completely healed, leading many Filipinos to believe that their traditional cooking practices, crops, and tastes were inferior. We are what we eat, and this book reveals how food culture served as a battleground over Filipino identity.

Loss of the sense of smell or taste is often a sign of neurological disease. Evaluating chemosensation (the senses of smell and taste) during neurological examination can help early detection of neurodegenerative conditions such as Parkinson's and Alzheimer's disease. The importance of such testing is now receiving increasingly high profile in the medical curriculum. In this book, olfactory conditions are completely updated and the sense of taste is now included in similar detail. It is written by experts in the field, covering anatomy and physiology of human olfaction and taste, how they can be measured and their relevance to a wide range of major disorders such as diabetes, kidney disease, Alzheimer's and Parkinson's disease. The 'Olfactory Vector Hypothesis' that suggests a neuropathogen may enter the nose en route to the brain is evaluated in detail. This introduction to smell and taste disorders is an essential guide for neurologists, neurosurgeons, otolaryngologists, medical trainees, and chemosensory scientists.