The Eating Well Diet: 7 Steps to a Healthy, Trimmer You
Published January 2009
The Oxford Companion to Cheese
Published November 2016
The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production.
Cheese and Microbes
Published April 2014
Human Milk Biochemistry and Infant Formula Manufacturing Technology
Published August 2014
Functional Foods: Principles and Technology
Published September 2007
Paul S. Kindstedt
Cheese and Culture: A History of Cheese and its Place in Western Civilzation
Published April 2012
American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses
Published May 2005
This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation and transport, all of which still contribute to the uniqueness of farm cheeses today. Discover the composition of milk (and its seasonal variations), starter cultures and the chemistry of cheese.
Stephen J. Pintauro
The Regulation of Dietary Supplements: A Historical Analysis
Published December 2018
This book documents the long, ongoing battle between the US Food and Drug Administration and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had a major impact on how dietary supplements are manufactured, marketed, sold, and used today.
The Taste of Place: A Cultural Journey into Terroir
Published May 2008
Haute Cuisine: How French Invented the Culinary Profession
Published June 2000
Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child.
Making Modern Meals
Published October 2017
Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks—witnessing them in the kitchen and at the table—Amy B. Trubek reveals our episodic but also engaged relationship to making meals.
Making Modern Meals explores the state of American cooking over the past century and across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn’t, and what this means for culture, cuisine, and health. She locates, identifies, and discusses the myriad ways Americans cook in the modern age, and in doing so, argues that changes in making our meals—from shopping to cooking to dining—have created new cooks, new cooking categories, and new culinary challenges.