Food

Food
Author: Leo Coleman
Publisher: Berg
Total Pages: 182
Release: 2013-05-09
Genre: Social Science
ISBN: 1847889093

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Food preparation, consumption, and exchange are eminently social practices, and experiencing another cuisine often provides our first encounter with a different culture. This volume presents fascinating essays about cooking, eating, and sharing food, by anthropologists working in many parts of the world, exploring what they learned by eating with others. These are accounts of specific experiences - of cooking in Mombasa, shopping for organic produce in Vienna, eating vegetarian in Vietnam, raising and selling chickens in Hong Kong, and of refugees subsisting on food aid. With a special focus on the experience and challenge of ethnographic fieldwork, the essays cover a wide range of topics in food studies and anthropology, including food safety and food security, cultural diversity and globalization, colonial histories and contemporary identities, and changing ecological, social, and political relations across cultures. Food: Ethnographic Encounters offers readers a broad view of the vibrancy of local and global food cultures, and provides an accessible introduction to both food studies and contemporary ethnography.

FoodReview

FoodReview
Author:
Publisher:
Total Pages: 180
Release: 2001
Genre: Agriculture
ISBN:

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101 Great Mail-Order Businesses, Revised 2nd Edition

101 Great Mail-Order Businesses, Revised 2nd Edition
Author: Tyler G. Hicks
Publisher: Currency
Total Pages: 288
Release: 2010-05-19
Genre: Business & Economics
ISBN: 0307576191

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Make a Mint by Mail Order! Sell computers, vitamins, clothing, or gourmet foods. Create and sell newsletters on almost any topic. Make and sell your favorite arts and crafts. Would you like to join the booming mail-order business? You can! Bestselling author Ty Hicks shows you how. You don’t need a lot of money, years of experience, or a college education—just a mailing address and the desire to deliver products and services quickly for the best value your customers can get. Ty Hicks explains in clear, easy steps how to start your mail-order business today, including: ·Getting started quickly and easily ·Creating an e-commerce Web site to promote and sell your products or services directly ·Using proven marketing and promotion strategies ·Carving niche markets with unusual products and services ·Expanding your business for maximum profitability ·And much, much more!

Investigating Culture

Investigating Culture
Author: Carol Delaney
Publisher: John Wiley & Sons
Total Pages: 438
Release: 2017-04-24
Genre: Social Science
ISBN: 1118868625

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The third edition of Investigating Culture: An Experiential Introduction to Anthropology, the highly praised innovative approach to introducing aspects of cultural anthropology to students, features a series of revisions, updates, and new material. Offers a refreshing alternative to introductory anthropology texts by challenging students to think in new ways and apply cultural learnings to their own lives Chapters explore key anthropological concepts of human culture including: language, the body, food, and time, and provide an array of cultural examples in which to examine them Incorporates new material reflecting the authors’ research in Malawi, New England, and Spain Takes account of the latest information on such topical concerns as nuclear waste, sports injuries, the World Trade Center memorial, the food pyramid, fashion trends, and electronic media Includes student exercises, selected reading and additional suggested readings

Sensory Nudges

Sensory Nudges
Author: Han-Seok Seo
Publisher: MDPI
Total Pages: 206
Release: 2021-09-09
Genre: Social Science
ISBN: 303936166X

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Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.

Teaching and Learning Online

Teaching and Learning Online
Author: Franklin S. Allaire
Publisher: IAP
Total Pages: 446
Release: 2023-01-01
Genre: Education
ISBN:

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Science is unique among the disciplines since it is inherently hands-on. However, the hands-on nature of science instruction also makes it uniquely challenging when teaching in virtual environments. How do we, as science teachers, deliver high-quality experiences to secondary students in an online environment that leads to age/grade-level appropriate science content knowledge and literacy, but also collaborative experiences in the inquiry process and the nature of science? The expansion of online environments for education poses logistical and pedagogical challenges for early childhood and elementary science teachers and early learners. Despite digital media becoming more available and ubiquitous and increases in online spaces for teaching and learning (Killham et al., 2014; Wong et al., 2018), PreK-12 teachers consistently report feeling underprepared or overwhelmed by online learning environments (Molnar et al., 2021; Seaman et al., 2018). This is coupled with persistent challenges related to elementary teachers’ lack of confidence and low science teaching self-efficacy (Brigido, Borrachero, Bermejo, & Mellado, 2013; Gunning & Mensah, 2011). Teaching and Learning Online: Science for Secondary Grade Levels comprises three distinct sections: Frameworks, Teacher’s Journeys, and Lesson Plans. Each section explores the current trends and the unique challenges facing secondary teachers and students when teaching and learning science in online environments. All three sections include alignment with Next Generation Science Standards, tips and advice from the authors, online resources, and discussion questions to foster individual reflection as well as small group/classwide discussion. Teacher’s Journeys and Lesson Plan sections use the 5E model (Bybee et al., 2006; Duran & Duran, 2004). Ideal for undergraduate teacher candidates, graduate students, teacher educators, classroom teachers, parents, and administrators, this book addresses why and how teachers use online environments to teach science content and work with elementary students through a research-based foundation.

The Vasopressin System and Behavior

The Vasopressin System and Behavior
Author: Heather K. Caldwell
Publisher: Frontiers Media SA
Total Pages: 206
Release: 2018-11-16
Genre:
ISBN: 2889456234

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Vasopressin and its homologues are evolutionarily ancient neuropeptides that are important to the neural modulation of behavior in many species. Over the last several decades there has been an emergence of cross-species consensus with regards to the broad behavioral domains that the vasopressin system influences. However, there are nuanced species- and sex-differences in the functions of this system, as well as evidence for cross-talk between this system and the oxytocin system. For this Research Topic, reviews and research articles from investigators across the field were solicited, with the goal to highlight some of the complexity and diversity within this system. This collection challenges researchers to broaden their understanding of this system as well as identifies areas in which additional research is needed. Topic areas featured include: - System complexity - Sex and species differences - Developmental effects - Human and non-human primates

Food and Human Responses

Food and Human Responses
Author: Kodoth Prabhakaran Nair
Publisher: Springer Nature
Total Pages: 228
Release: 2020-01-01
Genre: Technology & Engineering
ISBN: 3030354377

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This book discusses the role of food and the human nutrition-behavior interface. Food makes us what we are, but in addition to providing adequate nutrition, does it influence behavior? This book looks at this critical question from various angles and considers different concepts and approaches to food, nutrition and well-being. To better understand the entire gamut of the food-behavior linkage, the author unravels the workings of the mind - brain link. The book discusses this aspect and the findings add to the existing fund of knowledge in this area. Much of today’s malaise in humans can be traced to the food consumed by individuals. This book provides a comprehensive picture of the current state of human nutrition and how this can be linked to behavior.

Nutrition in Institutions

Nutrition in Institutions
Author: Maria Cross
Publisher: John Wiley & Sons
Total Pages: 440
Release: 2009-01-26
Genre: Medical
ISBN: 1444301675

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The importance of good nutrition for individual health and well-being is widely recognized, yet for a significant number of people who rely on institutions for food and nutrition, this importance has not always been a primary consideration. People, therefore, may find themselves consuming food they would not ordinarily choose to eat, with, in some cases, restricted choices precluding individual preferences and compromising health. In recent years, there have been major advances in the quality of catering in some areas, particularly schools. Other institutions which have not been thrust into the media spotlight have fared less well in terms of policy drive and commitment. This insightful new book looks in detail at five institutions: schools, hospitals, care homes for the elderly, prisons and the armed forces. As well as providing a fascinating history of the provision of food in each institution, each section considers: current policy and standards and their implementation adequacy of food provided with regard to the health status and dietary requirements of the people in the care of each institution efficiency of catering organization and issues relating to contract tendering, expenditure and procurement A broad spectrum of further relevant issues is also covered, including the meaning of food to those in institutions and determinants of choice.