- published: 30 Mar 2015
- views: 1030
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Chatham's Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table. Learn more at falk.chatham.edu/foodstudies.
For more information about the NYU Nutrition and Food Studies Department, please visit our website http://steinhardt.nyu.edu/nutrition/food
- published: 06 Apr 2016
- views: 73
The food landscape is changing rapidly, and companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more. The CIA’s innovative Bachelor of Professional Studies (BPS) in Applied Food Studies major will prepare you to make an impact—and become an influential leader—in the food profession. By studying food history, cultures, and cuisines in this program, you’ll be ready to address the many challenges and opportunities facing our diverse world today. You’ll research and analyze food studies concepts; participate in and conduct hands-on, practical projects; and apply knowledge of contemporary global food studies to real-word issues.
Learn more at: http://www.ciachef.edu
CIA Degree and Certificate programs: http://www.ciachef.edu/academics
CIA Restaurants: http://www.ciarestaurantgroup.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. The independent, not-for-profit CIA offers associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, management, applied food studies, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. The college also offers award-winning, on-campus restaurants that are open to the public. In addition, the CIA has a wide selection of courses for food and wine enthusiasts, wine education programs, and professional development and consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
- published: 06 Nov 2014
- views: 4116
Jennifer Schiff Berg, Ph.D. gives a history and details all aspects of the Graduate Program in Food Studies-Culture and Food Systems at NYU Steinhardt.
- published: 06 Nov 2012
- views: 833
In service learning courses, students learn through active participation in thoughtfully organized work within the community that is connected to academic, credit-bearing courses. Students regularly report that service learning enriches their academic experience by providing opportunities to apply what they learn in class and collaborate with community partners to promote social innovation and change. It is no wonder, then, that service learning is on the rise at UCLA.
- published: 10 Aug 2015
- views: 547
The Master of Arts in Food Studies in the Falk School of Sustainability at Chatham University showcases our entire food system, helping students fully understand how, where, and why we get our food and who it impacts.
Learn more at http://falk.chatham.edu.
Follow the Falk School on Twitter: @ChathamFalk
- published: 07 Mar 2016
- views: 377
For more info, see http://www.umbra.org/food
Is local food better for the environment? How do changes in eating reflect larger changes in history and economics? In this industrial age, why is agrobusiness still such a central part of so many economies? The Food Studies Program at the Umbra Institute challenges students to attempt to answer these questions and more while living in Perugia to study food in Italy. The footage is from the various workshops, as well as trips to Parma, Modena, and the Agriturismo 'Le Burge.' This short video gives an overview of the Food Studies Program. (Video by Nicola Palumbo, narrated by Professor Zachary Nowak)
- published: 07 Jan 2012
- views: 1691
In their May 19, 2016 meeting, UNC-Chapel Hill Board of Trustees members heard from the co-chairs of the Food for All campus theme to study food-related issues at Carolina and beyond. They also learned how the University will be putting a new emphasis on celebrating the arts on campus.
- published: 20 May 2016
- views: 333
Food studies
Food studies is the critical examination of food and its contexts within science, art, history, society, and other fields. It is distinctive from other food-related areas of study such as nutrition, agriculture, gastronomy, and culinary arts in that it tends to look beyond the mere consumption, production, and aesthetic appreciation of food and tries to illuminate food as it relates to a vast number of academic fields. It is thus a field that involves and attracts philosophers, historians, scientists, literary scholars, sociologists, art historians, anthropologists, and others.
State of the field
This is an interdisciplinary and emerging field, and as such there is a substantial crossover between academic and popular work. Practitioners reference best-selling authors, such as the journalist Michael Pollan, as well as scholars, such as the historian Warren Belasco and the anthropologist Sidney Mintz. While this makes the discipline somewhat volatile, it also makes it interesting and engaging. The journalist Paul Levy has noted, for example, that "Food studies is a subject so much in its infancy that it would be foolish to try to define it or in any way circumscribe it, because the topic, discipline or method you rule out today might be tomorrow’s big thing."
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https://wn.com/Food_studies
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
This article is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License, which means that you can copy and modify it as long as the entire work (including additions) remains under this license.
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2:35Food Studies at Chatham University
Food Studies at Chatham UniversityFood Studies at Chatham University
Chatham's Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table. Learn more at falk.chatham.edu/foodstudies. -
3:53NYU Nutrition and Food Studies
NYU Nutrition and Food StudiesNYU Nutrition and Food Studies
For more information about the NYU Nutrition and Food Studies Department, please visit our website http://steinhardt.nyu.edu/nutrition/food -
3:01Applied Food Studies Bachelor’s Degree Major at the CIA
Applied Food Studies Bachelor’s Degree Major at the CIAApplied Food Studies Bachelor’s Degree Major at the CIA
The food landscape is changing rapidly, and companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more. The CIA’s innovative Bachelor of Professional Studies (BPS) in Applied Food Studies major will prepare you to make an impact—and become an influential leader—in the food profession. By studying food history, cultures, and cuisines in this program, you’ll be ready to address the many challenges and opportunities facing our diverse world today. You’ll research and analyze food studies concepts; participate in and conduct hands-on, practical projects; and apply knowledge of contemporary global food studies to real-word issues. Learn more at: http://www.ciachef.edu CIA Degree and Certificate programs: http://www.ciachef.edu/academics CIA Restaurants: http://www.ciarestaurantgroup.com Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. The independent, not-for-profit CIA offers associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, management, applied food studies, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. The college also offers award-winning, on-campus restaurants that are open to the public. In addition, the CIA has a wide selection of courses for food and wine enthusiasts, wine education programs, and professional development and consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore. -
96:49Graduate Program in Food Studies-Culture and Food Systems
Graduate Program in Food Studies-Culture and Food SystemsGraduate Program in Food Studies-Culture and Food Systems
Jennifer Schiff Berg, Ph.D. gives a history and details all aspects of the Graduate Program in Food Studies-Culture and Food Systems at NYU Steinhardt. -
3:15Are Food Studies Bullshit? I The Feed
Are Food Studies Bullshit? I The FeedAre Food Studies Bullshit? I The Feed
Every week there's a new story staying that something will either kill or cure you. So how are you supposed to navigate all that information? Facebook: https://www.facebook.com/SBS2Australia Twitter: https://twitter.com/sbs2 Tumblr: http://sbs2australia.tumblr.com/ -
1:05Food Studies and Food Justice at UCLA
Food Studies and Food Justice at UCLAFood Studies and Food Justice at UCLA
In service learning courses, students learn through active participation in thoughtfully organized work within the community that is connected to academic, credit-bearing courses. Students regularly report that service learning enriches their academic experience by providing opportunities to apply what they learn in class and collaborate with community partners to promote social innovation and change. It is no wonder, then, that service learning is on the rise at UCLA. -
2:19Master of Food Studies Student Profile
Master of Food Studies Student ProfileMaster of Food Studies Student Profile
The Master of Arts in Food Studies in the Falk School of Sustainability at Chatham University showcases our entire food system, helping students fully understand how, where, and why we get our food and who it impacts. Learn more at http://falk.chatham.edu. Follow the Falk School on Twitter: @ChathamFalk -
2:39Food for thought - Chatham University Master of Food Studies
Food for thought - Chatham University Master of Food StudiesFood for thought - Chatham University Master of Food Studies
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3:52Food Studies Program at the Umbra Institute (Study Abroad in Italy)
Food Studies Program at the Umbra Institute (Study Abroad in Italy)Food Studies Program at the Umbra Institute (Study Abroad in Italy)
For more info, see http://www.umbra.org/food Is local food better for the environment? How do changes in eating reflect larger changes in history and economics? In this industrial age, why is agrobusiness still such a central part of so many economies? The Food Studies Program at the Umbra Institute challenges students to attempt to answer these questions and more while living in Perugia to study food in Italy. The footage is from the various workshops, as well as trips to Parma, Modena, and the Agriturismo 'Le Burge.' This short video gives an overview of the Food Studies Program. (Video by Nicola Palumbo, narrated by Professor Zachary Nowak) -
2:40Trustees discuss food studies, the arts and more during May meeting
Trustees discuss food studies, the arts and more during May meetingTrustees discuss food studies, the arts and more during May meeting
In their May 19, 2016 meeting, UNC-Chapel Hill Board of Trustees members heard from the co-chairs of the Food for All campus theme to study food-related issues at Carolina and beyond. They also learned how the University will be putting a new emphasis on celebrating the arts on campus.
-
Food Studies at Chatham University
Chatham's Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table. Learn more at falk.chatham.edu/foodstudies.
published: 30 Mar 2015 -
NYU Nutrition and Food Studies
For more information about the NYU Nutrition and Food Studies Department, please visit our website http://steinhardt.nyu.edu/nutrition/food
published: 06 Apr 2016 -
Applied Food Studies Bachelor’s Degree Major at the CIA
The food landscape is changing rapidly, and companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more. The CIA’s innovative Bachelor of Professional Studies (BPS) in Applied Food Studies major will prepare you to make an impact—and become an influential leader—in the food profession. By studying food history, cultures, and cuisines in this program, you’ll be ready to address the many challenges and opportunities facing our diverse world today. You’ll research and analyze food studies concepts; participate in and conduct hands-on, practical projects; and apply knowledge of contemporary global food studies to real-word issues. Learn more at: http://www.ciachef.edu CIA Degree and Certificate programs: http://www.ciachef....
published: 06 Nov 2014 -
Graduate Program in Food Studies-Culture and Food Systems
Jennifer Schiff Berg, Ph.D. gives a history and details all aspects of the Graduate Program in Food Studies-Culture and Food Systems at NYU Steinhardt.
published: 06 Nov 2012 -
Are Food Studies Bullshit? I The Feed
Every week there's a new story staying that something will either kill or cure you. So how are you supposed to navigate all that information? Facebook: https://www.facebook.com/SBS2Australia Twitter: https://twitter.com/sbs2 Tumblr: http://sbs2australia.tumblr.com/
published: 21 Oct 2014 -
Food Studies and Food Justice at UCLA
In service learning courses, students learn through active participation in thoughtfully organized work within the community that is connected to academic, credit-bearing courses. Students regularly report that service learning enriches their academic experience by providing opportunities to apply what they learn in class and collaborate with community partners to promote social innovation and change. It is no wonder, then, that service learning is on the rise at UCLA.
published: 10 Aug 2015 -
Master of Food Studies Student Profile
The Master of Arts in Food Studies in the Falk School of Sustainability at Chatham University showcases our entire food system, helping students fully understand how, where, and why we get our food and who it impacts. Learn more at http://falk.chatham.edu. Follow the Falk School on Twitter: @ChathamFalk
published: 07 Mar 2016 -
Food for thought - Chatham University Master of Food Studies
published: 25 Mar 2013 -
Food Studies Program at the Umbra Institute (Study Abroad in Italy)
For more info, see http://www.umbra.org/food Is local food better for the environment? How do changes in eating reflect larger changes in history and economics? In this industrial age, why is agrobusiness still such a central part of so many economies? The Food Studies Program at the Umbra Institute challenges students to attempt to answer these questions and more while living in Perugia to study food in Italy. The footage is from the various workshops, as well as trips to Parma, Modena, and the Agriturismo 'Le Burge.' This short video gives an overview of the Food Studies Program. (Video by Nicola Palumbo, narrated by Professor Zachary Nowak)
published: 07 Jan 2012 -
Trustees discuss food studies, the arts and more during May meeting
In their May 19, 2016 meeting, UNC-Chapel Hill Board of Trustees members heard from the co-chairs of the Food for All campus theme to study food-related issues at Carolina and beyond. They also learned how the University will be putting a new emphasis on celebrating the arts on campus.
published: 20 May 2016
Food Studies at Chatham University
- Order: Reorder
- Duration: 2:35
- Updated: 30 Mar 2015
- views: 1030
Chatham's Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, prov...
Chatham's Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table. Learn more at falk.chatham.edu/foodstudies.
wn.com/Food Studies At Chatham University
Chatham's Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table. Learn more at falk.chatham.edu/foodstudies.
- published: 30 Mar 2015
- views: 1030
NYU Nutrition and Food Studies
- Order: Reorder
- Duration: 3:53
- Updated: 06 Apr 2016
- views: 73
For more information about the NYU Nutrition and Food Studies Department, please visit our website http://steinhardt.nyu.edu/nutrition/food
For more information about the NYU Nutrition and Food Studies Department, please visit our website http://steinhardt.nyu.edu/nutrition/food
wn.com/Nyu Nutrition And Food Studies
For more information about the NYU Nutrition and Food Studies Department, please visit our website http://steinhardt.nyu.edu/nutrition/food
- published: 06 Apr 2016
- views: 73
Applied Food Studies Bachelor’s Degree Major at the CIA
- Order: Reorder
- Duration: 3:01
- Updated: 06 Nov 2014
- views: 4116
The food landscape is changing rapidly, and companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, ...
The food landscape is changing rapidly, and companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more. The CIA’s innovative Bachelor of Professional Studies (BPS) in Applied Food Studies major will prepare you to make an impact—and become an influential leader—in the food profession. By studying food history, cultures, and cuisines in this program, you’ll be ready to address the many challenges and opportunities facing our diverse world today. You’ll research and analyze food studies concepts; participate in and conduct hands-on, practical projects; and apply knowledge of contemporary global food studies to real-word issues.
Learn more at: http://www.ciachef.edu
CIA Degree and Certificate programs: http://www.ciachef.edu/academics
CIA Restaurants: http://www.ciarestaurantgroup.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. The independent, not-for-profit CIA offers associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, management, applied food studies, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. The college also offers award-winning, on-campus restaurants that are open to the public. In addition, the CIA has a wide selection of courses for food and wine enthusiasts, wine education programs, and professional development and consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
wn.com/Applied Food Studies Bachelor’S Degree Major At The Cia
The food landscape is changing rapidly, and companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more. The CIA’s innovative Bachelor of Professional Studies (BPS) in Applied Food Studies major will prepare you to make an impact—and become an influential leader—in the food profession. By studying food history, cultures, and cuisines in this program, you’ll be ready to address the many challenges and opportunities facing our diverse world today. You’ll research and analyze food studies concepts; participate in and conduct hands-on, practical projects; and apply knowledge of contemporary global food studies to real-word issues.
Learn more at: http://www.ciachef.edu
CIA Degree and Certificate programs: http://www.ciachef.edu/academics
CIA Restaurants: http://www.ciarestaurantgroup.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. The independent, not-for-profit CIA offers associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, management, applied food studies, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. The college also offers award-winning, on-campus restaurants that are open to the public. In addition, the CIA has a wide selection of courses for food and wine enthusiasts, wine education programs, and professional development and consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
- published: 06 Nov 2014
- views: 4116
Graduate Program in Food Studies-Culture and Food Systems
- Order: Reorder
- Duration: 96:49
- Updated: 06 Nov 2012
- views: 833
Jennifer Schiff Berg, Ph.D. gives a history and details all aspects of the Graduate Program in Food Studies-Culture and Food Systems at NYU Steinhardt.
Jennifer Schiff Berg, Ph.D. gives a history and details all aspects of the Graduate Program in Food Studies-Culture and Food Systems at NYU Steinhardt.
wn.com/Graduate Program In Food Studies Culture And Food Systems
Jennifer Schiff Berg, Ph.D. gives a history and details all aspects of the Graduate Program in Food Studies-Culture and Food Systems at NYU Steinhardt.
- published: 06 Nov 2012
- views: 833
Are Food Studies Bullshit? I The Feed
- Order: Reorder
- Duration: 3:15
- Updated: 21 Oct 2014
- views: 661
Every week there's a new story staying that something will either kill or cure you. So how are you supposed to navigate all that information?
Facebook: https:/...
Every week there's a new story staying that something will either kill or cure you. So how are you supposed to navigate all that information?
Facebook: https://www.facebook.com/SBS2Australia
Twitter: https://twitter.com/sbs2
Tumblr: http://sbs2australia.tumblr.com/
wn.com/Are Food Studies Bullshit I The Feed
Food Studies and Food Justice at UCLA
- Order: Reorder
- Duration: 1:05
- Updated: 10 Aug 2015
- views: 547
In service learning courses, students learn through active participation in thoughtfully organized work within the community that is connected to academic, cred...
In service learning courses, students learn through active participation in thoughtfully organized work within the community that is connected to academic, credit-bearing courses. Students regularly report that service learning enriches their academic experience by providing opportunities to apply what they learn in class and collaborate with community partners to promote social innovation and change. It is no wonder, then, that service learning is on the rise at UCLA.
wn.com/Food Studies And Food Justice At Ucla
In service learning courses, students learn through active participation in thoughtfully organized work within the community that is connected to academic, credit-bearing courses. Students regularly report that service learning enriches their academic experience by providing opportunities to apply what they learn in class and collaborate with community partners to promote social innovation and change. It is no wonder, then, that service learning is on the rise at UCLA.
- published: 10 Aug 2015
- views: 547
Master of Food Studies Student Profile
- Order: Reorder
- Duration: 2:19
- Updated: 07 Mar 2016
- views: 377
The Master of Arts in Food Studies in the Falk School of Sustainability at Chatham University showcases our entire food system, helping students fully understan...
The Master of Arts in Food Studies in the Falk School of Sustainability at Chatham University showcases our entire food system, helping students fully understand how, where, and why we get our food and who it impacts.
Learn more at http://falk.chatham.edu.
Follow the Falk School on Twitter: @ChathamFalk
wn.com/Master Of Food Studies Student Profile
The Master of Arts in Food Studies in the Falk School of Sustainability at Chatham University showcases our entire food system, helping students fully understand how, where, and why we get our food and who it impacts.
Learn more at http://falk.chatham.edu.
Follow the Falk School on Twitter: @ChathamFalk
- published: 07 Mar 2016
- views: 377
Food for thought - Chatham University Master of Food Studies
- Order: Reorder
- Duration: 2:39
- Updated: 25 Mar 2013
- views: 1646
- published: 25 Mar 2013
- views: 1646
Food Studies Program at the Umbra Institute (Study Abroad in Italy)
- Order: Reorder
- Duration: 3:52
- Updated: 07 Jan 2012
- views: 1691
For more info, see http://www.umbra.org/food
Is local food better for the environment? How do changes in eating reflect larger changes in history and economics...
For more info, see http://www.umbra.org/food
Is local food better for the environment? How do changes in eating reflect larger changes in history and economics? In this industrial age, why is agrobusiness still such a central part of so many economies? The Food Studies Program at the Umbra Institute challenges students to attempt to answer these questions and more while living in Perugia to study food in Italy. The footage is from the various workshops, as well as trips to Parma, Modena, and the Agriturismo 'Le Burge.' This short video gives an overview of the Food Studies Program. (Video by Nicola Palumbo, narrated by Professor Zachary Nowak)
wn.com/Food Studies Program At The Umbra Institute (Study Abroad In Italy)
For more info, see http://www.umbra.org/food
Is local food better for the environment? How do changes in eating reflect larger changes in history and economics? In this industrial age, why is agrobusiness still such a central part of so many economies? The Food Studies Program at the Umbra Institute challenges students to attempt to answer these questions and more while living in Perugia to study food in Italy. The footage is from the various workshops, as well as trips to Parma, Modena, and the Agriturismo 'Le Burge.' This short video gives an overview of the Food Studies Program. (Video by Nicola Palumbo, narrated by Professor Zachary Nowak)
- published: 07 Jan 2012
- views: 1691
Trustees discuss food studies, the arts and more during May meeting
- Order: Reorder
- Duration: 2:40
- Updated: 20 May 2016
- views: 333
In their May 19, 2016 meeting, UNC-Chapel Hill Board of Trustees members heard from the co-chairs of the Food for All campus theme to study food-related issues ...
In their May 19, 2016 meeting, UNC-Chapel Hill Board of Trustees members heard from the co-chairs of the Food for All campus theme to study food-related issues at Carolina and beyond. They also learned how the University will be putting a new emphasis on celebrating the arts on campus.
wn.com/Trustees Discuss Food Studies, The Arts And More During May Meeting
In their May 19, 2016 meeting, UNC-Chapel Hill Board of Trustees members heard from the co-chairs of the Food for All campus theme to study food-related issues at Carolina and beyond. They also learned how the University will be putting a new emphasis on celebrating the arts on campus.
- published: 20 May 2016
- views: 333
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Food Words: Essays in Culinary Culture E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B00DP1IAWG/book Food Words is a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates.words like 'choice' and 'convenience' are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like 'taste' and 'value' are no less complex and contested.inspired by Raymond Williams, Food Words traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to activ...
published: 09 Oct 2016 -
The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation E-Book
Read your free e-book: http://easyget.us/mebk/50/en/B01DTLXBUM/book Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life.this book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspe...
published: 09 Oct 2016 -
Green Food: An Atoz Guide E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B00YFRCS0O/book This third volume in the Sage Series on Green Society lays out the contours of the field of agri-food studies. It draws on scholars working in the fields of political ecology, rural sociology, geography, and environmental studies to paint a picture of the past, present, and future of agriculture and food. It provides readers with a basic understanding of the institutions, practices, and concepts to identify what is and is not a "green" food. Because food is so intimately connected to our daily lives, the food system offers perhaps the most promise to make change in a sustainable direction. This volume addresses what a sustainable and green food system might look like, what policies would help realize it, and what kinds ...
published: 08 Oct 2016 -
Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B01FV6VKA6/book Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life knowledge, skills set, traditionsdeemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations. Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritag...
published: 08 Oct 2016 -
Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B00HLLNUIK/book Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, oz...
published: 08 Oct 2016 -
Archaeology of Food: An Encyclopedia: 2 Volumes E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B011XFTVEG/book What are the origins of agriculture? In what ways have technological advances related to food affected human development? How have food and foodways been used to create identity, communicate meaning, and organize society? In this highly readable, illustrated volume, archaeologists and other scholars from across the globe explore these questions and more.the Archaeology of Food offers more than 250 entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research. The contributors provide overviews of current knowledge and theoretical perspectives, raise key questions, and delve into myriad scientific, archaeological, and material analyses to add depth to our u...
published: 08 Oct 2016 -
The Larder: Food Studies Methods from the American South E-Book
Read your free e-book: http://easyget.us/mebk/50/en/B00FKUQAU4/book The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.the Larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-forson to emerging thinkers such as Rien T. Fertel, writing on subjects as varied as hunting, farming, and marketing, as well as examining restaurants, iconic dishes, and cookbooks.editors John T. Edg...
published: 08 Oct 2016 -
Leading Food & Hospitality Employers Want CIA Students
Employers from some of the top restaurants, hotels, and companies in the food business explain why they turn to the CIA when looking for leaders. On-campus Career Fairs at the college give students a golden opportunity to network and make valuable connections that often lead to great jobs in their chosen fields. Learn more at: https://www.ciachef.edu CIA Degree and Certificate programs: https://www.ciachef.edu/cia-academics CIA Restaurants: http://www.ciarestaurantgroup.com Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts a...
published: 06 Oct 2016 -
Food in the Internet Age E-Book
Read your free e-book: http://hotaudiobook.com/mebk/50/en/B00F157SPE/book This book examines food in the United States in the age of the Internet. One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food. The other major theme is the concept of trust online and different models used by different companies to make their web presence seem trustworthy. The book describes a number of major food companies, including Allrecipes, Betty Crocker, Cook's Illustrated, Epicurious, Groupon, Opentable, and Yelp. The book draws on business history, food studies, and information studies for its...
published: 06 Oct 2016 -
Food Safety: 1 E-Book
Read your free e-book: http://copydl.space/mebk/50/en/B001G60OI0/book Food Safety: A Practical and Case Study Approach, the first volume of the Iseki-food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety. The Iseki-food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professional...
published: 06 Oct 2016
Food Words: Essays in Culinary Culture E-Book
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- Duration: 1:40
- Updated: 09 Oct 2016
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Read your free e-book: http://appgame.space/mebk/50/en/B00DP1IAWG/book
Food Words is a series of provocative essays on some of the most important keywords in th...
Read your free e-book: http://appgame.space/mebk/50/en/B00DP1IAWG/book
Food Words is a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates.words like 'choice' and 'convenience' are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like 'taste' and 'value' are no less complex and contested.inspired by Raymond Williams, Food Words traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to active interventionan attitude that is reflected in the lively, sometimes combative, style of the essays. Each essay is research-based and fully referenced but accessible to the general reader.with a foreword by eminent food scholar Warren Belasco, Professor of American Studies at the University of Maryland-baltmore County, and written by an inter-disciplinary team associated with the Conanx research project (consumer culture in an 'age of anxiety'), Food Words will be essential reading for food scholars across the arts, humanities and social sciences.
wn.com/Food Words Essays In Culinary Culture E Book
Read your free e-book: http://appgame.space/mebk/50/en/B00DP1IAWG/book
Food Words is a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates.words like 'choice' and 'convenience' are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like 'taste' and 'value' are no less complex and contested.inspired by Raymond Williams, Food Words traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to active interventionan attitude that is reflected in the lively, sometimes combative, style of the essays. Each essay is research-based and fully referenced but accessible to the general reader.with a foreword by eminent food scholar Warren Belasco, Professor of American Studies at the University of Maryland-baltmore County, and written by an inter-disciplinary team associated with the Conanx research project (consumer culture in an 'age of anxiety'), Food Words will be essential reading for food scholars across the arts, humanities and social sciences.
- published: 09 Oct 2016
- views: 0
The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation E-Book
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- Duration: 2:05
- Updated: 09 Oct 2016
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Read your free e-book: http://easyget.us/mebk/50/en/B01DTLXBUM/book
Although the archaeology of food has long played an integral role in our understanding of pa...
Read your free e-book: http://easyget.us/mebk/50/en/B01DTLXBUM/book
Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life.this book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks.the Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
wn.com/The Menial Art Of Cooking Archaeological Studies Of Cooking And Food Preparation E Book
Read your free e-book: http://easyget.us/mebk/50/en/B01DTLXBUM/book
Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life.this book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks.the Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
- published: 09 Oct 2016
- views: 0
Green Food: An Atoz Guide E-Book
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- Duration: 1:49
- Updated: 08 Oct 2016
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Read your free e-book: http://appgame.space/mebk/50/en/B00YFRCS0O/book
This third volume in the Sage Series on Green Society lays out the contours of the field ...
Read your free e-book: http://appgame.space/mebk/50/en/B00YFRCS0O/book
This third volume in the Sage Series on Green Society lays out the contours of the field of agri-food studies. It draws on scholars working in the fields of political ecology, rural sociology, geography, and environmental studies to paint a picture of the past, present, and future of agriculture and food. It provides readers with a basic understanding of the institutions, practices, and concepts to identify what is and is not a "green" food. Because food is so intimately connected to our daily lives, the food system offers perhaps the most promise to make change in a sustainable direction. This volume addresses what a sustainable and green food system might look like, what policies would help realize it, and what kinds of tradeoffs we face in deciding which paths to choose. Green Food: An A-to-z Guide provides people interested in food and agricultural systems the basic analytical and conceptual ideas that explain why our food system looks the way it does, and what can be done to change it for the better. Roughly 150 entries discuss how to address issues related to a green food system, and vivid photos, searchable hyperlinks, numerous cross references, an extensive resource guide, and a clear, accessible writing style make the Green Society volumes ideal for classroom use.
wn.com/Green Food An Atoz Guide E Book
Read your free e-book: http://appgame.space/mebk/50/en/B00YFRCS0O/book
This third volume in the Sage Series on Green Society lays out the contours of the field of agri-food studies. It draws on scholars working in the fields of political ecology, rural sociology, geography, and environmental studies to paint a picture of the past, present, and future of agriculture and food. It provides readers with a basic understanding of the institutions, practices, and concepts to identify what is and is not a "green" food. Because food is so intimately connected to our daily lives, the food system offers perhaps the most promise to make change in a sustainable direction. This volume addresses what a sustainable and green food system might look like, what policies would help realize it, and what kinds of tradeoffs we face in deciding which paths to choose. Green Food: An A-to-z Guide provides people interested in food and agricultural systems the basic analytical and conceptual ideas that explain why our food system looks the way it does, and what can be done to change it for the better. Roughly 150 entries discuss how to address issues related to a green food system, and vivid photos, searchable hyperlinks, numerous cross references, an extensive resource guide, and a clear, accessible writing style make the Green Society volumes ideal for classroom use.
- published: 08 Oct 2016
- views: 0
Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food E-Book
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- Duration: 1:28
- Updated: 08 Oct 2016
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Read your free e-book: http://appgame.space/mebk/50/en/B01FV6VKA6/book
Embedded in the quest for ways to preserve and promote heritage of any kind and, in parti...
Read your free e-book: http://appgame.space/mebk/50/en/B01FV6VKA6/book
Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life knowledge, skills set, traditionsdeemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations. Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study focuses its analysis on how the featured foodways manifests itself symbolically through and in communication. The book helps advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion.
wn.com/Urban Foodways And Communication Ethnographic Studies In Intangible Cultural Food E Book
Read your free e-book: http://appgame.space/mebk/50/en/B01FV6VKA6/book
Embedded in the quest for ways to preserve and promote heritage of any kind and, in particular, food heritage, is an appreciation or a sense of an impending loss of a particular way of life knowledge, skills set, traditionsdeemed vital to the survival of a culture or community. Foodways places the production, procurement, preparation and sharing or consumption of food at an intersection among culture, tradition, and history. Thus, foodways is an important material and symbolic marker of identity, race and ethnicity, gender, class, ideology and social relations. Urban Foodways and Communication seeks to enrich our understanding of unique foodways in urban settings around the world as forms of intangible cultural heritage. Each ethnographic case study focuses its analysis on how the featured foodways manifests itself symbolically through and in communication. The book helps advance our knowledge of urban food heritages in order to contribute to their appreciation, preservation, and promotion.
- published: 08 Oct 2016
- views: 0
Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging E-Book
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- Duration: 2:45
- Updated: 08 Oct 2016
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Read your free e-book: http://appgame.space/mebk/50/en/B00HLLNUIK/book
Novel food processing technologies have significant potential to improve product quality ...
Read your free e-book: http://appgame.space/mebk/50/en/B00HLLNUIK/book
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.with its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologiespresents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processingfeatures alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors
wn.com/Case Studies In Novel Food Processing Technologies Innovations In Processing, Packaging E Book
Read your free e-book: http://appgame.space/mebk/50/en/B00HLLNUIK/book
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.with its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologiespresents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processingfeatures alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors
- published: 08 Oct 2016
- views: 0
Archaeology of Food: An Encyclopedia: 2 Volumes E-Book
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- Duration: 1:30
- Updated: 08 Oct 2016
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Read your free e-book: http://appgame.space/mebk/50/en/B011XFTVEG/book
What are the origins of agriculture? In what ways have technological advances related to ...
Read your free e-book: http://appgame.space/mebk/50/en/B011XFTVEG/book
What are the origins of agriculture? In what ways have technological advances related to food affected human development? How have food and foodways been used to create identity, communicate meaning, and organize society? In this highly readable, illustrated volume, archaeologists and other scholars from across the globe explore these questions and more.the Archaeology of Food offers more than 250 entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research. The contributors provide overviews of current knowledge and theoretical perspectives, raise key questions, and delve into myriad scientific, archaeological, and material analyses to add depth to our understanding of food. The encyclopedia serves as a reference for scholars and students in archaeology, food studies, and related disciplines, as well as fascinating reading for culinary historians, food writers, and food and archaeology enthusiasts.
wn.com/Archaeology Of Food An Encyclopedia 2 Volumes E Book
Read your free e-book: http://appgame.space/mebk/50/en/B011XFTVEG/book
What are the origins of agriculture? In what ways have technological advances related to food affected human development? How have food and foodways been used to create identity, communicate meaning, and organize society? In this highly readable, illustrated volume, archaeologists and other scholars from across the globe explore these questions and more.the Archaeology of Food offers more than 250 entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research. The contributors provide overviews of current knowledge and theoretical perspectives, raise key questions, and delve into myriad scientific, archaeological, and material analyses to add depth to our understanding of food. The encyclopedia serves as a reference for scholars and students in archaeology, food studies, and related disciplines, as well as fascinating reading for culinary historians, food writers, and food and archaeology enthusiasts.
- published: 08 Oct 2016
- views: 0
The Larder: Food Studies Methods from the American South E-Book
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- Duration: 2:02
- Updated: 08 Oct 2016
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Read your free e-book: http://easyget.us/mebk/50/en/B00FKUQAU4/book
The sixteen essays in The Larder argue that the study of food does not simply help us unders...
Read your free e-book: http://easyget.us/mebk/50/en/B00FKUQAU4/book
The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.the Larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-forson to emerging thinkers such as Rien T. Fertel, writing on subjects as varied as hunting, farming, and marketing, as well as examining restaurants, iconic dishes, and cookbooks.editors John T. Edge, Elizabeth Engelhardt, and Ted Ownby bring together essays that demonstrate that food studies scholarship, as practiced in the American South, sets methodological standards for the discipline. The essayists ask questions about gender, race, and ethnicity as they explore issues of identity and authenticity. And they offer new ways to think about material culture, technology, and the business of food.the Larder is not driven by nostalgia. Reading such a collection of essays may not encourage food metaphors. its not a feast, not a gumbo, certainly not a home-cooked meal, Ted Ownby argues in his closing essay. Instead, its a healthy step in the right direction, taken by the leading scholars in the field.
wn.com/The Larder Food Studies Methods From The American South E Book
Read your free e-book: http://easyget.us/mebk/50/en/B00FKUQAU4/book
The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.the Larder presents some of the most influential scholars in the discipline today, from established authorities such as Psyche Williams-forson to emerging thinkers such as Rien T. Fertel, writing on subjects as varied as hunting, farming, and marketing, as well as examining restaurants, iconic dishes, and cookbooks.editors John T. Edge, Elizabeth Engelhardt, and Ted Ownby bring together essays that demonstrate that food studies scholarship, as practiced in the American South, sets methodological standards for the discipline. The essayists ask questions about gender, race, and ethnicity as they explore issues of identity and authenticity. And they offer new ways to think about material culture, technology, and the business of food.the Larder is not driven by nostalgia. Reading such a collection of essays may not encourage food metaphors. its not a feast, not a gumbo, certainly not a home-cooked meal, Ted Ownby argues in his closing essay. Instead, its a healthy step in the right direction, taken by the leading scholars in the field.
- published: 08 Oct 2016
- views: 0
Leading Food & Hospitality Employers Want CIA Students
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- Duration: 3:54
- Updated: 06 Oct 2016
- views: 5
Employers from some of the top restaurants, hotels, and companies in the food business explain why they turn to the CIA when looking for leaders. On-campus Care...
Employers from some of the top restaurants, hotels, and companies in the food business explain why they turn to the CIA when looking for leaders. On-campus Career Fairs at the college give students a golden opportunity to network and make valuable connections that often lead to great jobs in their chosen fields.
Learn more at: https://www.ciachef.edu
CIA Degree and Certificate programs: https://www.ciachef.edu/cia-academics
CIA Restaurants: http://www.ciarestaurantgroup.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has campuses in New York, California, Texas, and Singapore.
wn.com/Leading Food Hospitality Employers Want Cia Students
Employers from some of the top restaurants, hotels, and companies in the food business explain why they turn to the CIA when looking for leaders. On-campus Career Fairs at the college give students a golden opportunity to network and make valuable connections that often lead to great jobs in their chosen fields.
Learn more at: https://www.ciachef.edu
CIA Degree and Certificate programs: https://www.ciachef.edu/cia-academics
CIA Restaurants: http://www.ciarestaurantgroup.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has campuses in New York, California, Texas, and Singapore.
- published: 06 Oct 2016
- views: 5
Food in the Internet Age E-Book
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- Duration: 1:07
- Updated: 06 Oct 2016
- views: 0
Read your free e-book: http://hotaudiobook.com/mebk/50/en/B00F157SPE/book
This book examines food in the United States in the age of the Internet. One major the...
Read your free e-book: http://hotaudiobook.com/mebk/50/en/B00F157SPE/book
This book examines food in the United States in the age of the Internet. One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food. The other major theme is the concept of trust online and different models used by different companies to make their web presence seem trustworthy. The book describes a number of major food companies, including Allrecipes, Betty Crocker, Cook's Illustrated, Epicurious, Groupon, Opentable, and Yelp. The book draws on business history, food studies, and information studies for its approach.
wn.com/Food In The Internet Age E Book
Read your free e-book: http://hotaudiobook.com/mebk/50/en/B00F157SPE/book
This book examines food in the United States in the age of the Internet. One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food. The other major theme is the concept of trust online and different models used by different companies to make their web presence seem trustworthy. The book describes a number of major food companies, including Allrecipes, Betty Crocker, Cook's Illustrated, Epicurious, Groupon, Opentable, and Yelp. The book draws on business history, food studies, and information studies for its approach.
- published: 06 Oct 2016
- views: 0
Food Safety: 1 E-Book
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- Duration: 2:04
- Updated: 06 Oct 2016
- views: 0
Read your free e-book: http://copydl.space/mebk/50/en/B001G60OI0/book
Food Safety: A Practical and Case Study Approach, the first volume of the Iseki-food book ...
Read your free e-book: http://copydl.space/mebk/50/en/B001G60OI0/book
Food Safety: A Practical and Case Study Approach, the first volume of the Iseki-food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety. The Iseki-food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. 'iseki-food' is an acronym for 'integrating Safety and Environmental Knowledge Into Food Studies'. Participants in the Iseki-food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of Iseki-food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.
wn.com/Food Safety 1 E Book
Read your free e-book: http://copydl.space/mebk/50/en/B001G60OI0/book
Food Safety: A Practical and Case Study Approach, the first volume of the Iseki-food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety. The Iseki-food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. 'iseki-food' is an acronym for 'integrating Safety and Environmental Knowledge Into Food Studies'. Participants in the Iseki-food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of Iseki-food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.
- published: 06 Oct 2016
- views: 0
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Critical Food Studies: Citizenship & Sovereignty
Smitha Hanif, Princeton University ElizABEth hoovEr, Brown University Arun sAlDAnhA, University of Minnesota sArAh D. wAlD, University of Oregon Respondent: MiguEl AngEl CEntEno, Princeton University
published: 05 Apr 2016 -
Q&A; with James C Scott, SOAS Food Studies Centre, SOAS, University of London
http://www.soas.ac.uk/foodstudies/ Taking place the day after Professor James C Scott gave his Distinguished Lecture at the SOAS Food Studies Centre "How Grains Domesticated Us" this Q&A; session was held in association with the Agrarian Change and Development Research Cluster at SOAS (http://www.soas.ac.uk/development/research/agrarian-change-and-development/) and Gastronoimica. You can find the recording of the lecture at https://www.youtube.com/watch?v=QO__r8Q0bmU
published: 05 Feb 2015 -
Sustainability in the Wine Industry: Italy and the U.S. | Food Studies
Join Fabio Parasecoli, associate professor and co-chair of the Food Studies Program (http://www.newschool.edu/public-engagement/food-studies/) at The New School (http://www.newschool.edu/), Michele Manelli, president and winemaker of Salcheto Winery, and professor Lorenzo Zanni from the University of Siena for a presentation of the Italian Report on Wine Sustainability. This work was produced by the Italian Forum for Wine Sustainability, a group supported by Unione Italiana Vini and Gambero Rosso, with over 30 members from universities, research centers, certification bodies and associations who are promoting a sustainable wine business model across production and markets. Over 1,000 Italian wineries participated in a survey to accurately access the progression of sustainable winemaking i...
published: 12 Nov 2014 -
How Grains Domesticated Us, James C. Scott, SOAS, University of London
Food Studies at SOAS http://www.soas.ac.uk/foodstudies/ This SOAS Food Studies Centre Distinguished Lecture titled "How Grains Domesticated Us" was given by James C. Scott (Sterling Professor of Political Science and Professor of Anthropology and Co-Director of the Agrarian Studies Program, Yale University) on 11 December 2014. How is it that homo sapiens came, only in the last 5% of its long career on the planet, to live in concentrated heaps of people, grain, and domesticated animals and, later, governed by units we call states? How were these earliest structured and governed? How did they persist (or perish) and how did they change the landscape and people they controlled? It is surely striking that virtually all classical states were based on grain, including millets. History records...
published: 21 Jan 2015 -
Jean Pierre Poulain, Chair of Food Studies, Taylor's Toulouse University,
Communication prononcée par Jean Pierre Poulain, lors du 20eme anniversaire de l'OCHA. Paris. Lecter of Jean Pierre Poulain for the 20th anniversary of OCHA, Paris.
published: 24 Nov 2012 -
Critical Food Studies: Affect and the Sensorial
NEETU KHANNA, University of Southern California J. MiChEllE CoghlAn, University of Manchester PARAMA ROY, UC Davis Respondent: zAhiD r. ChAuDhAry, Princeton University
published: 05 Apr 2016 -
Princeton University Food Studies Conference : Edible Technologies
APRIL, 2016; Edible Technologies Allison Carruth, UCLA David Edwards, Harvard University JEnnifEr BroDy, Stanford University Respondent: fABio PArAsEColi, New School
published: 08 Apr 2016 -
Шавуот-фест: евреи и еда / Shavuot Fest & Food Studies 2012/5772
Шавуот -- праздник дарования Торы, в который принято изучать и обсуждать еврейские тексты на протяжении целой ночи. В этом году традиционный Шавуот-Фест проекта «Эшколот» (http://eshkolot.ru), проходивший 24.05.2012 в Иностранке, был посвящён относительно новой области изучения еврейской культуры -- food studies. Лекции: Борух Горин. «Молоко и мед под языком твоим». Talk-Food-Show Яков Эйделькинд. Сласти и яблоки в доме вина (пищевые метафоры в Песни Песней) http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=08m11s Галина Зеленина. «Сеньор, не вкушайте пищу втайне»: опасная еда маранов http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=13m21s Семен Парижский. «Буквы, искрящиеся в еде»: из кулинарной философии и практики еврейских мистиков http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=21m13s Мария Касп...
published: 09 Nov 2012 -
Nutrition Feb 14 2012 In-House Pureed Food Studies
published: 18 Sep 2012
Critical Food Studies: Citizenship & Sovereignty
- Order: Reorder
- Duration: 115:56
- Updated: 05 Apr 2016
- views: 17
Smitha Hanif, Princeton University
ElizABEth hoovEr, Brown University
Arun sAlDAnhA, University of Minnesota sArAh D. wAlD, University of Oregon
Respondent: Mig...
Smitha Hanif, Princeton University
ElizABEth hoovEr, Brown University
Arun sAlDAnhA, University of Minnesota sArAh D. wAlD, University of Oregon
Respondent: MiguEl AngEl CEntEno, Princeton University
wn.com/Critical Food Studies Citizenship Sovereignty
Smitha Hanif, Princeton University
ElizABEth hoovEr, Brown University
Arun sAlDAnhA, University of Minnesota sArAh D. wAlD, University of Oregon
Respondent: MiguEl AngEl CEntEno, Princeton University
- published: 05 Apr 2016
- views: 17
Q&A; with James C Scott, SOAS Food Studies Centre, SOAS, University of London
- Order: Reorder
- Duration: 105:48
- Updated: 05 Feb 2015
- views: 498
http://www.soas.ac.uk/foodstudies/
Taking place the day after Professor James C Scott gave his Distinguished Lecture at the SOAS Food Studies Centre "How Grains...
http://www.soas.ac.uk/foodstudies/
Taking place the day after Professor James C Scott gave his Distinguished Lecture at the SOAS Food Studies Centre "How Grains Domesticated Us" this Q&A; session was held in association with the Agrarian Change and Development Research Cluster at SOAS (http://www.soas.ac.uk/development/research/agrarian-change-and-development/) and Gastronoimica.
You can find the recording of the lecture at https://www.youtube.com/watch?v=QO__r8Q0bmU
wn.com/Q A With James C Scott, Soas Food Studies Centre, Soas, University Of London
http://www.soas.ac.uk/foodstudies/
Taking place the day after Professor James C Scott gave his Distinguished Lecture at the SOAS Food Studies Centre "How Grains Domesticated Us" this Q&A; session was held in association with the Agrarian Change and Development Research Cluster at SOAS (http://www.soas.ac.uk/development/research/agrarian-change-and-development/) and Gastronoimica.
You can find the recording of the lecture at https://www.youtube.com/watch?v=QO__r8Q0bmU
- published: 05 Feb 2015
- views: 498
Sustainability in the Wine Industry: Italy and the U.S. | Food Studies
- Order: Reorder
- Duration: 77:45
- Updated: 12 Nov 2014
- views: 266
Join Fabio Parasecoli, associate professor and co-chair of the Food Studies Program (http://www.newschool.edu/public-engagement/food-studies/) at The New School...
Join Fabio Parasecoli, associate professor and co-chair of the Food Studies Program (http://www.newschool.edu/public-engagement/food-studies/) at The New School (http://www.newschool.edu/), Michele Manelli, president and winemaker of Salcheto Winery, and professor Lorenzo Zanni from the University of Siena for a presentation of the Italian Report on Wine Sustainability.
This work was produced by the Italian Forum for Wine Sustainability, a group supported by Unione Italiana Vini and Gambero Rosso, with over 30 members from universities, research centers, certification bodies and associations who are promoting a sustainable wine business model across production and markets. Over 1,000 Italian wineries participated in a survey to accurately access the progression of sustainable winemaking in Italy.
A roundtable discussion on sustainability in the wine industry follows moderated by Professor Parasecoli with featured panelists to include Michele Manelli, Dr. Vino blogger Dr. Tyler Colman, and Bruce Schneider from the Gotham Project. They will discuss sustainability issues and challenges within the wine industry in Europe and the U.S., including cultural, macro economic and business practices with a goal of defining best practices.
Sponsored by the New School Food Studies Program, Salcheto Winery, Unione Italiana Vini, and Gambero Rosso.
Monday, November 10, 2014 at 6:00 pm
Wollman Hall, Eugene Lang College
wn.com/Sustainability In The Wine Industry Italy And The U.S. | Food Studies
Join Fabio Parasecoli, associate professor and co-chair of the Food Studies Program (http://www.newschool.edu/public-engagement/food-studies/) at The New School (http://www.newschool.edu/), Michele Manelli, president and winemaker of Salcheto Winery, and professor Lorenzo Zanni from the University of Siena for a presentation of the Italian Report on Wine Sustainability.
This work was produced by the Italian Forum for Wine Sustainability, a group supported by Unione Italiana Vini and Gambero Rosso, with over 30 members from universities, research centers, certification bodies and associations who are promoting a sustainable wine business model across production and markets. Over 1,000 Italian wineries participated in a survey to accurately access the progression of sustainable winemaking in Italy.
A roundtable discussion on sustainability in the wine industry follows moderated by Professor Parasecoli with featured panelists to include Michele Manelli, Dr. Vino blogger Dr. Tyler Colman, and Bruce Schneider from the Gotham Project. They will discuss sustainability issues and challenges within the wine industry in Europe and the U.S., including cultural, macro economic and business practices with a goal of defining best practices.
Sponsored by the New School Food Studies Program, Salcheto Winery, Unione Italiana Vini, and Gambero Rosso.
Monday, November 10, 2014 at 6:00 pm
Wollman Hall, Eugene Lang College
- published: 12 Nov 2014
- views: 266
How Grains Domesticated Us, James C. Scott, SOAS, University of London
- Order: Reorder
- Duration: 63:37
- Updated: 21 Jan 2015
- views: 3428
Food Studies at SOAS http://www.soas.ac.uk/foodstudies/
This SOAS Food Studies Centre Distinguished Lecture titled "How Grains Domesticated Us" was given by Jam...
Food Studies at SOAS http://www.soas.ac.uk/foodstudies/
This SOAS Food Studies Centre Distinguished Lecture titled "How Grains Domesticated Us" was given by James C. Scott (Sterling Professor of Political Science and Professor of Anthropology and Co-Director of the Agrarian Studies Program, Yale University) on 11 December 2014.
How is it that homo sapiens came, only in the last 5% of its long career on the planet, to live in concentrated heaps of people, grain, and domesticated animals and, later, governed by units we call states?
How were these earliest structured and governed? How did they persist (or perish) and how did they change the landscape and people they controlled? It is surely striking that virtually all classical states were based on grain, including millets. History records no banana, cassava, sago, or sweet potato states. Why are the grassy grain crops---typically barley, rye, wheat, rice, maze, and millets---so closely associated with the earliest states? My guess is that only grains are suited to concentrated production, tax assessment, cadastral surveys, storage, and rationing.
Find out more about this event http://goo.gl/E2a8pl
A Q&A; session was held the day after this event, you can find it at http://youtu.be/V3tzE2i--dA
wn.com/How Grains Domesticated Us, James C. Scott, Soas, University Of London
Food Studies at SOAS http://www.soas.ac.uk/foodstudies/
This SOAS Food Studies Centre Distinguished Lecture titled "How Grains Domesticated Us" was given by James C. Scott (Sterling Professor of Political Science and Professor of Anthropology and Co-Director of the Agrarian Studies Program, Yale University) on 11 December 2014.
How is it that homo sapiens came, only in the last 5% of its long career on the planet, to live in concentrated heaps of people, grain, and domesticated animals and, later, governed by units we call states?
How were these earliest structured and governed? How did they persist (or perish) and how did they change the landscape and people they controlled? It is surely striking that virtually all classical states were based on grain, including millets. History records no banana, cassava, sago, or sweet potato states. Why are the grassy grain crops---typically barley, rye, wheat, rice, maze, and millets---so closely associated with the earliest states? My guess is that only grains are suited to concentrated production, tax assessment, cadastral surveys, storage, and rationing.
Find out more about this event http://goo.gl/E2a8pl
A Q&A; session was held the day after this event, you can find it at http://youtu.be/V3tzE2i--dA
- published: 21 Jan 2015
- views: 3428
Jean Pierre Poulain, Chair of Food Studies, Taylor's Toulouse University,
- Order: Reorder
- Duration: 39:59
- Updated: 24 Nov 2012
- views: 853
Communication prononcée par Jean Pierre Poulain, lors du 20eme anniversaire de l'OCHA. Paris.
Lecter of Jean Pierre Poulain for the 20th anniversary of OCHA, ...
Communication prononcée par Jean Pierre Poulain, lors du 20eme anniversaire de l'OCHA. Paris.
Lecter of Jean Pierre Poulain for the 20th anniversary of OCHA, Paris.
wn.com/Jean Pierre Poulain, Chair Of Food Studies, Taylor's Toulouse University,
Communication prononcée par Jean Pierre Poulain, lors du 20eme anniversaire de l'OCHA. Paris.
Lecter of Jean Pierre Poulain for the 20th anniversary of OCHA, Paris.
- published: 24 Nov 2012
- views: 853
Critical Food Studies: Affect and the Sensorial
- Order: Reorder
- Duration: 113:00
- Updated: 05 Apr 2016
- views: 44
NEETU KHANNA, University of Southern California
J. MiChEllE CoghlAn, University of Manchester PARAMA ROY, UC Davis
Respondent: zAhiD r. ChAuDhAry, Princeton Uni...
NEETU KHANNA, University of Southern California
J. MiChEllE CoghlAn, University of Manchester PARAMA ROY, UC Davis
Respondent: zAhiD r. ChAuDhAry, Princeton University
wn.com/Critical Food Studies Affect And The Sensorial
NEETU KHANNA, University of Southern California
J. MiChEllE CoghlAn, University of Manchester PARAMA ROY, UC Davis
Respondent: zAhiD r. ChAuDhAry, Princeton University
- published: 05 Apr 2016
- views: 44
Princeton University Food Studies Conference : Edible Technologies
- Order: Reorder
- Duration: 121:00
- Updated: 08 Apr 2016
- views: 21
APRIL, 2016; Edible Technologies Allison Carruth, UCLA
David Edwards, Harvard University JEnnifEr BroDy, Stanford University
Respondent: fABio PArAsEColi, New S...
APRIL, 2016; Edible Technologies Allison Carruth, UCLA
David Edwards, Harvard University JEnnifEr BroDy, Stanford University
Respondent: fABio PArAsEColi, New School
wn.com/Princeton University Food Studies Conference Edible Technologies
APRIL, 2016; Edible Technologies Allison Carruth, UCLA
David Edwards, Harvard University JEnnifEr BroDy, Stanford University
Respondent: fABio PArAsEColi, New School
- published: 08 Apr 2016
- views: 21
Шавуот-фест: евреи и еда / Shavuot Fest & Food Studies 2012/5772
- Order: Reorder
- Duration: 47:14
- Updated: 09 Nov 2012
- views: 1954
Шавуот -- праздник дарования Торы, в который принято изучать и обсуждать еврейские тексты на протяжении целой ночи.
В этом году традиционный Шавуот-Фест проекта...
Шавуот -- праздник дарования Торы, в который принято изучать и обсуждать еврейские тексты на протяжении целой ночи.
В этом году традиционный Шавуот-Фест проекта «Эшколот» (http://eshkolot.ru), проходивший 24.05.2012 в Иностранке, был посвящён относительно новой области изучения еврейской культуры -- food studies.
Лекции:
Борух Горин. «Молоко и мед под языком твоим». Talk-Food-Show
Яков Эйделькинд. Сласти и яблоки в доме вина (пищевые метафоры в Песни Песней) http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=08m11s
Галина Зеленина. «Сеньор, не вкушайте пищу втайне»: опасная еда маранов http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=13m21s
Семен Парижский. «Буквы, искрящиеся в еде»: из кулинарной философии и практики еврейских мистиков http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=21m13s
Мария Каспина. Кухонная утварь из коллекции Музея истории евреев в России http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=27m00s
Александра Полян. Пищевые обычаи евреев Буковины и Бессарабии: полевые исследования http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=34m32s
Мила Дубровина. Москва кошерная: полевые записки о еврейских ресторанах http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=43m35s
Подробнее о мероприятии и лекторах: http://eshkolot.ru/event/37520
Traditional Shavuot Fest by Eshkolot project (Шавуот -- праздник дарования Торы, в который принято изучать и обсуждать еврейские тексты на протяжении целой ночи.
В этом году традиционный Шавуот-Фест проекта «Эшколот» (http://eshkolot.ru), проходивший 24.05.2012 в Иностранке, был посвящён относительно новой области изучения еврейской культуры -- food studies.
Лекции:
Борух Горин. «Молоко и мед под языком твоим». Talk-Food-Show
Яков Эйделькинд. Сласти и яблоки в доме вина (пищевые метафоры в Песни Песней)
Галина Зеленина. «Сеньор, не вкушайте пищу втайне»: опасная еда маранов
Семен Парижский. «Буквы, искрящиеся в еде»: из кулинарной философии и практики еврейских мистиков
Мария Каспина. Кухонная утварь из коллекции Музея истории евреев в России
Александра Полян. Пищевые обычаи евреев Буковины и Бессарабии: полевые исследования
Мила Дубровина. Москва кошерная: полевые записки о еврейских ресторанах
Подробнее о мероприятии и лекторах: http://eshkolot.ru/event/37520
Traditional Shavuot Fest by Eshkolot Project (http://eshkolot.ru/en/) in Moscow, 24 May 2012.
Topic of the Fest: food studies.
wn.com/Шавуот Фест Евреи И Еда Shavuot Fest Food Studies 2012 5772
Шавуот -- праздник дарования Торы, в который принято изучать и обсуждать еврейские тексты на протяжении целой ночи.
В этом году традиционный Шавуот-Фест проекта «Эшколот» (http://eshkolot.ru), проходивший 24.05.2012 в Иностранке, был посвящён относительно новой области изучения еврейской культуры -- food studies.
Лекции:
Борух Горин. «Молоко и мед под языком твоим». Talk-Food-Show
Яков Эйделькинд. Сласти и яблоки в доме вина (пищевые метафоры в Песни Песней) http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=08m11s
Галина Зеленина. «Сеньор, не вкушайте пищу втайне»: опасная еда маранов http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=13m21s
Семен Парижский. «Буквы, искрящиеся в еде»: из кулинарной философии и практики еврейских мистиков http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=21m13s
Мария Каспина. Кухонная утварь из коллекции Музея истории евреев в России http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=27m00s
Александра Полян. Пищевые обычаи евреев Буковины и Бессарабии: полевые исследования http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=34m32s
Мила Дубровина. Москва кошерная: полевые записки о еврейских ресторанах http://www.youtube.com/watch?v=nwWOQnp4KqU&t;=43m35s
Подробнее о мероприятии и лекторах: http://eshkolot.ru/event/37520
Traditional Shavuot Fest by Eshkolot project (Шавуот -- праздник дарования Торы, в который принято изучать и обсуждать еврейские тексты на протяжении целой ночи.
В этом году традиционный Шавуот-Фест проекта «Эшколот» (http://eshkolot.ru), проходивший 24.05.2012 в Иностранке, был посвящён относительно новой области изучения еврейской культуры -- food studies.
Лекции:
Борух Горин. «Молоко и мед под языком твоим». Talk-Food-Show
Яков Эйделькинд. Сласти и яблоки в доме вина (пищевые метафоры в Песни Песней)
Галина Зеленина. «Сеньор, не вкушайте пищу втайне»: опасная еда маранов
Семен Парижский. «Буквы, искрящиеся в еде»: из кулинарной философии и практики еврейских мистиков
Мария Каспина. Кухонная утварь из коллекции Музея истории евреев в России
Александра Полян. Пищевые обычаи евреев Буковины и Бессарабии: полевые исследования
Мила Дубровина. Москва кошерная: полевые записки о еврейских ресторанах
Подробнее о мероприятии и лекторах: http://eshkolot.ru/event/37520
Traditional Shavuot Fest by Eshkolot Project (http://eshkolot.ru/en/) in Moscow, 24 May 2012.
Topic of the Fest: food studies.
- published: 09 Nov 2012
- views: 1954
Nutrition Feb 14 2012 In-House Pureed Food Studies
- Order: Reorder
- Duration: 40:22
- Updated: 18 Sep 2012
- views: 50
- published: 18 Sep 2012
- views: 50
back
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2:35
Food Studies at Chatham University
Chatham's Masters of Arts in Food Studies emphasizes a holistic approach to food systems, ...
published: 30 Mar 2015
Food Studies at Chatham University
Food Studies at Chatham University
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- published: 30 Mar 2015
- views: 1030
3:53
NYU Nutrition and Food Studies
For more information about the NYU Nutrition and Food Studies Department, please visit our...
published: 06 Apr 2016
NYU Nutrition and Food Studies
NYU Nutrition and Food Studies
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- published: 06 Apr 2016
- views: 73
3:01
Applied Food Studies Bachelor’s Degree Major at the CIA
The food landscape is changing rapidly, and companies are increasingly in need of expertis...
published: 06 Nov 2014
Applied Food Studies Bachelor’s Degree Major at the CIA
Applied Food Studies Bachelor’s Degree Major at the CIA
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- published: 06 Nov 2014
- views: 4116
96:49
Graduate Program in Food Studies-Culture and Food Systems
Jennifer Schiff Berg, Ph.D. gives a history and details all aspects of the Graduate Progra...
published: 06 Nov 2012
Graduate Program in Food Studies-Culture and Food Systems
Graduate Program in Food Studies-Culture and Food Systems
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- published: 06 Nov 2012
- views: 833
3:15
Are Food Studies Bullshit? I The Feed
Every week there's a new story staying that something will either kill or cure you. So how...
published: 21 Oct 2014
Are Food Studies Bullshit? I The Feed
Are Food Studies Bullshit? I The Feed
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- published: 21 Oct 2014
- views: 661
1:05
Food Studies and Food Justice at UCLA
In service learning courses, students learn through active participation in thoughtfully o...
published: 10 Aug 2015
Food Studies and Food Justice at UCLA
Food Studies and Food Justice at UCLA
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- published: 10 Aug 2015
- views: 547
2:19
Master of Food Studies Student Profile
The Master of Arts in Food Studies in the Falk School of Sustainability at Chatham Univers...
published: 07 Mar 2016
Master of Food Studies Student Profile
Master of Food Studies Student Profile
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- published: 07 Mar 2016
- views: 377
2:39
Food for thought - Chatham University Master of Food Studies
published: 25 Mar 2013
Food for thought - Chatham University Master of Food Studies
Food for thought - Chatham University Master of Food Studies
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- published: 25 Mar 2013
- views: 1646
3:52
Food Studies Program at the Umbra Institute (Study Abroad in Italy)
For more info, see http://www.umbra.org/food
Is local food better for the environment? Ho...
published: 07 Jan 2012
Food Studies Program at the Umbra Institute (Study Abroad in Italy)
Food Studies Program at the Umbra Institute (Study Abroad in Italy)
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- published: 07 Jan 2012
- views: 1691
2:40
Trustees discuss food studies, the arts and more during May meeting
In their May 19, 2016 meeting, UNC-Chapel Hill Board of Trustees members heard from the co...
published: 20 May 2016
Trustees discuss food studies, the arts and more during May meeting
Trustees discuss food studies, the arts and more during May meeting
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- published: 20 May 2016
- views: 333
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1:40
Food Words: Essays in Culinary Culture E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B00DP1IAWG/book
Food Words is a ser...
published: 09 Oct 2016
Food Words: Essays in Culinary Culture E-Book
Food Words: Essays in Culinary Culture E-Book
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- published: 09 Oct 2016
- views: 0
2:05
The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation E-Book
Read your free e-book: http://easyget.us/mebk/50/en/B01DTLXBUM/book
Although the archaeolo...
published: 09 Oct 2016
The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation E-Book
The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation E-Book
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- published: 09 Oct 2016
- views: 0
1:49
Green Food: An Atoz Guide E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B00YFRCS0O/book
This third volume i...
published: 08 Oct 2016
Green Food: An Atoz Guide E-Book
Green Food: An Atoz Guide E-Book
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- published: 08 Oct 2016
- views: 0
1:28
Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B01FV6VKA6/book
Embedded in the que...
published: 08 Oct 2016
Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food E-Book
Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food E-Book
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- published: 08 Oct 2016
- views: 0
2:45
Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B00HLLNUIK/book
Novel food processi...
published: 08 Oct 2016
Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging E-Book
Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging E-Book
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- published: 08 Oct 2016
- views: 0
1:30
Archaeology of Food: An Encyclopedia: 2 Volumes E-Book
Read your free e-book: http://appgame.space/mebk/50/en/B011XFTVEG/book
What are the origin...
published: 08 Oct 2016
Archaeology of Food: An Encyclopedia: 2 Volumes E-Book
Archaeology of Food: An Encyclopedia: 2 Volumes E-Book
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- published: 08 Oct 2016
- views: 0
2:02
The Larder: Food Studies Methods from the American South E-Book
Read your free e-book: http://easyget.us/mebk/50/en/B00FKUQAU4/book
The sixteen essays in ...
published: 08 Oct 2016
The Larder: Food Studies Methods from the American South E-Book
The Larder: Food Studies Methods from the American South E-Book
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- published: 08 Oct 2016
- views: 0
3:54
Leading Food & Hospitality Employers Want CIA Students
Employers from some of the top restaurants, hotels, and companies in the food business exp...
published: 06 Oct 2016
Leading Food & Hospitality Employers Want CIA Students
Leading Food & Hospitality Employers Want CIA Students
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- published: 06 Oct 2016
- views: 5
1:07
Food in the Internet Age E-Book
Read your free e-book: http://hotaudiobook.com/mebk/50/en/B00F157SPE/book
This book examin...
published: 06 Oct 2016
Food in the Internet Age E-Book
Food in the Internet Age E-Book
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- published: 06 Oct 2016
- views: 0
2:04
Food Safety: 1 E-Book
Read your free e-book: http://copydl.space/mebk/50/en/B001G60OI0/book
Food Safety: A Pract...
published: 06 Oct 2016
Food Safety: 1 E-Book
Food Safety: 1 E-Book
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- published: 06 Oct 2016
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115:56
Critical Food Studies: Citizenship & Sovereignty
Smitha Hanif, Princeton University
ElizABEth hoovEr, Brown University
Arun sAlDAnhA, Unive...
published: 05 Apr 2016
Critical Food Studies: Citizenship & Sovereignty
Critical Food Studies: Citizenship & Sovereignty
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- published: 05 Apr 2016
- views: 17
105:48
Q&A; with James C Scott, SOAS Food Studies Centre, SOAS, University of London
http://www.soas.ac.uk/foodstudies/
Taking place the day after Professor James C Scott gave...
published: 05 Feb 2015
Q&A; with James C Scott, SOAS Food Studies Centre, SOAS, University of London
Q&A; with James C Scott, SOAS Food Studies Centre, SOAS, University of London
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- published: 05 Feb 2015
- views: 498
77:45
Sustainability in the Wine Industry: Italy and the U.S. | Food Studies
Join Fabio Parasecoli, associate professor and co-chair of the Food Studies Program (http:...
published: 12 Nov 2014
Sustainability in the Wine Industry: Italy and the U.S. | Food Studies
Sustainability in the Wine Industry: Italy and the U.S. | Food Studies
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- published: 12 Nov 2014
- views: 266
63:37
How Grains Domesticated Us, James C. Scott, SOAS, University of London
Food Studies at SOAS http://www.soas.ac.uk/foodstudies/
This SOAS Food Studies Centre Dist...
published: 21 Jan 2015
How Grains Domesticated Us, James C. Scott, SOAS, University of London
How Grains Domesticated Us, James C. Scott, SOAS, University of London
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- published: 21 Jan 2015
- views: 3428
39:59
Jean Pierre Poulain, Chair of Food Studies, Taylor's Toulouse University,
Communication prononcée par Jean Pierre Poulain, lors du 20eme anniversaire de l'OCHA. Par...
published: 24 Nov 2012
Jean Pierre Poulain, Chair of Food Studies, Taylor's Toulouse University,
Jean Pierre Poulain, Chair of Food Studies, Taylor's Toulouse University,
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- published: 24 Nov 2012
- views: 853
113:00
Critical Food Studies: Affect and the Sensorial
NEETU KHANNA, University of Southern California
J. MiChEllE CoghlAn, University of Manches...
published: 05 Apr 2016
Critical Food Studies: Affect and the Sensorial
Critical Food Studies: Affect and the Sensorial
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- published: 05 Apr 2016
- views: 44
121:00
Princeton University Food Studies Conference : Edible Technologies
APRIL, 2016; Edible Technologies Allison Carruth, UCLA
David Edwards, Harvard University J...
published: 08 Apr 2016
Princeton University Food Studies Conference : Edible Technologies
Princeton University Food Studies Conference : Edible Technologies
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- published: 08 Apr 2016
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47:14
Шавуот-фест: евреи и еда / Shavuot Fest & Food Studies 2012/5772
Шавуот -- праздник дарования Торы, в который принято изучать и обсуждать еврейские тексты ...
published: 09 Nov 2012
Шавуот-фест: евреи и еда / Shavuot Fest & Food Studies 2012/5772
Шавуот-фест: евреи и еда / Shavuot Fest & Food Studies 2012/5772
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- published: 09 Nov 2012
- views: 1954
40:22
Nutrition Feb 14 2012 In-House Pureed Food Studies
published: 18 Sep 2012
Nutrition Feb 14 2012 In-House Pureed Food Studies
Nutrition Feb 14 2012 In-House Pureed Food Studies
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- published: 18 Sep 2012
- views: 50
Critical Food Studies: Citizenship & Sovereignty...
Q&A; with James C Scott, SOAS Food Studies Centre, ...
Sustainability in the Wine Industry: Italy and the...
How Grains Domesticated Us, James C. Scott, SOAS, ...
Jean Pierre Poulain, Chair of Food Studies, Taylor...
Critical Food Studies: Affect and the Sensorial...
Princeton University Food Studies Conference : Edi...
Шавуот-фест: евреи и еда / Shavuot Fest & Food Stu...
Nutrition Feb 14 2012 In-House Pureed Food Studies...
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Vladimir Putin ally tells Americans: Elect Donald Trump or face nuclear war
Edit The Times of India 13 Oct 2016
MOSCOW. Americans should vote for Donald Trump as president next month or risk being dragged into a nuclear war, according to a Russian ultra-nationalist ally of President Vladimir Putin who likes to compare himself to the US Republican candidate ... "Relations between Russia and the United States can't get any worse ... "Americans voting for a president on Nov ... But if they vote for Hillary it's war. It will be a short movie ... The Russian Trump?....
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BREAKING: Car Bomb Kills At Least 20 People Near Syrian-Turkish Border
Edit WorldNews.com 13 Oct 2016
At least 20 people, were killed after a car bomb exploded Thursday near a checkpoint close to the Bab al Salam border crossing on the Turkish-Syrian border in northern Syria, two witnesses told Reuters....
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World's Longest-Reigning King, Thailand's Bhumibol Adulyadej, Dies After 70 Years On Throne
Edit WorldNews.com 13 Oct 2016
Hundreds of people gathered outside the hospital where he was being treated, the report said. "His Majesty has passed away at Siriraj Hospital peacefully.” – Palace statement on the passing of Thailand’s King Bhumibol Adulyadej....
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Paul Ryan: Trump Could Lose Worse Than McCain Did
Edit Opposing Views 13 Oct 2016
The House Speaker, Republican Rep. Paul Ryan of Wisconsin, has warned top GOP donors that the scandals currently engulfing the campaign for Republican presidential nominee Donald Trump could cost the party their majority in Congress. On Oct. 12, Ryan held a conference call with top donors to discuss the state of the 2016 presidential race and how it can impact down-ballot Republicans, a source who listened to the call told Politico ... ....
Parents Of Children With Food Allergies Incorrectly Report Their Own Allergies, Family Histories Deemed Unreliable
Edit Inquisitr 14 Oct 2016
According to a new study, family histories of particular allergies might not be the best predictor of a child’s risk of having that same food allergy ... The new paper, published in the medical journal Annals of Allergy, Asthma and Immunology, which is the official publication of the American College of Allergy, Asthma, & Immunology, detailed the findings of research from a family-based food allergy study in Chicago....
Is your child a fussy eater? The reason could be in their genes
Edit The Guardian 14 Oct 2016
Research suggests that picky eating and a refusal to try new foods are heavily influences by a child’s genetic makeup ... According to research into the behaviour of 16-month old children, fussy eating and a refusal to try new foods are both heavily influenced by the child’s genetic makeup, and are not just a result of upbringing ... More than 1,900 families with twins aged 16 months took part in the study....
Big farm opportunities seen for business in 2030 U.N. goals
Edit Yahoo Daily News 14 Oct 2016
OSLO (Reuters) - Businesses could earn hundreds of billions of dollars a year by 2030 by investing in better agriculture and food ranging from micro-irrigation of crops to reduced waste, an international study said on Friday ... The biggest single gain was an estimated $405 billion a year by reducing food waste, it said ... The study is available at....
Fat or thin: can the bacteria in our gut affect our eating habits and weight? (UNSW - The University of New South Wales)
Edit Public Technologies 14 Oct 2016
These are key in harvesting energy from our food, regulating our immune function, and keeping the lining of our gut healthy ... The bacteria in the gut obtain energy for growth when we metabolise nutrients from food ... Our animal studies have shown that consuming an unhealthy diet for only three days a week has detrimental effects on the gut microbiota, even when a healthy diet is eaten for the other four days....
Bal Amrutham falls short of aimed objective
Edit The Hindu 14 Oct 2016
Telangana’s Bal Amrutham, a ration programme instituted to fill nutritional gaps among children while weaning them from lactation, enjoys high coverage but suffers from stock availability and intra-household sharing, a recently published study claims ... Indicating that the coverage of the scheme was high, but targeted children were unable to avail nutrition, the study found that supply of ration to Anganwadi centres was irregular....
Glutamate – key to the “umami” taste
Edit The Jakarta Post 14 Oct 2016
Nevertheless, food is never complete and may be less enjoyable without this particular taste ... Indonesian Nutritionists and Food Expertise Association (Pergizi Pangan) chair Hardinsyah wrote in his “Latest Study on MSG” that human beings are habituated to glutamate since infancy as breast milk contains free glutamate ... 33/2012 on Food ......
Research to help develop next-generation food crops » (The Australian National University)
Edit Public Technologies 14 Oct 2016
Research led by ANU is helping to develop food crops with bigger yields and greater ability to cope with drought compared with today's plants. Crops such as sorghum and millet produce much more yield and are better at resisting drought and other extreme conditions compared to wheat and rice, and this research will help explain why by studying the role of a key enzyme in the process....
Smokers put off quitting for fear of gaining weight, survey suggests
Edit Belfast Telegraph 14 Oct 2016
Researchers quizzed 2,000 current and former smokers who said their main worries were comfort eating, boredom and simply replacing holding a cigarette with food. A study in the British Medical Journal estimated one cigarette costs 11 minutes of life, meaning the delay period would cut 314 days off the average smoker's' life....
Sunovion Announces FDA Filing Acceptance of New Drug Application for SUN-101/eFlow for the Treatment of Patients with Chronic Obstructive Pulmonary Disease (COPD) (Dainippon Sumitomo Pharma Co Ltd)
Edit Public Technologies 14 Oct 2016
Food and Drug Administration (FDA) has accepted for review the New Drug ... These two studies met their primary endpoints, showing that patients treated with SUN-101/eFlow® demonstrated a statistically significant change from baseline in trough forced expiratory volume in one second (FEV1) at Week 12 versus placebo ... Food and Drug Administration (FDA) for the treatment of COPD....
When do the clocks go back and what is Daylight Saving Time?
Edit Belfast Telegraph 14 Oct 2016
October 30 is the day we go into "hibernation" mode, according to a new study ... Stocking up on new winter socks (31 per cent), slippers (21 per cent) and woolly jumpers (29 per cent) – is all part of the human hibernation process, according to the study. A further 33 per cent said they start preparing for winter by doing a “winter food shop."....
Study Finds Ebola Treatment ZMapp Holds Promise, Although Results Not Definitive (NIAID - National Institute of Allergy and Infectious Diseases)
Edit Public Technologies 14 Oct 2016
A clinical trial to evaluate the experimental Ebola treatment ZMapp found it to be safe and well-tolerated; however, because of the waning Ebola epidemic, the study enrolled too few people to determine definitively whether it is a better treatment for Ebola virus disease (EVD) than the best available standard of care alone ... The study team was led by co-principal investigators Richard T ... Food and Drug Administration....
Religion events in the San Fernando Valley area, Oct. 14-21
Edit LA Daily News 14 Oct 2016
Our Lady of Guadalupe Pilgrimage. The images of the Virgin of Guadalupe and St. Juan Diego, exact digital reproductions from the originals in Mexico City, visit 50 churches in the Los Angeles area through Dec. 4. Among the visits. St. Didacus, 6 p.m. Mass Oct ... Mass Oct ... Jim Bell continues a study of Proverbs, 6 p.m ... Children’s activities, shows and Kosher food, 10 a.m.-3 p.m ... Bring a canned food item to be donated to a local food pantry....
US kids are some of the least fit in the world
Edit Business Insider 14 Oct 2016
One study, using data from Aerobics Center Longitudinal Study which followed over 53,000 men and women, showed that low aerobic fitness was the strongest predictor of death ... Two studies, one that followed 1.3 million 18-year-old Swedish boys for 29 years, and another that followed 510 16-year-old Japanese girls for 64 years, found that children with low fitness levels were more likely to die prematurely from any cause later in life....
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