Coloured Rice Second Edition

This is an ethnographic study of rituals celebrated by multiple castes in two Karnataka villages, and accompanying myths. Family organization is described in detail, along with discussion of women’s complex status in patrilineal kin groups, as background and context. Four types of family celebrations are described and analysed: for benign goddesses helping married women, for restless and dangerous goddesses threatening whole families, ancestor propitiation rites, and ant-hill festivals for a cobra deity. Forty-five colour photos have been added to the original text.

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdańsk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.

Poems of such simplicity directness and sincerity, you feel past lives and future possibilities fully alive in them, cherished by the warmth of the poets regard. Ivor Indyk The poems in BURNING RICE pull you in with their sumptuous images and seductive memories. Eileen Chongs poetry is a gift of the interconnection of past and present, the personal and the communal. She has an astute ability to let objects and events assume emblematic implication, and she can incite the imagination through her remarkable ability to find the ore seams in everyday experience. - Judith Beveridge The colours, scents, tastes and textures of the variousness of generations are woven seamlessly into these poems. Eileen Chong creates compelling narratives that offer insights into love and loss, tradition and compassion. Her true gift is the ability to define, through memory and imagination, an almost tactile sense of place. A stunning first collection. -Anthony Lawrence

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.

More than 300 sumptuous recipes from an award-winning author and chef. In this revised and expanded edition, award-winning author and chef Ellen Brown gives you all they need to know to make party appetizers such as spicy cheese fondue, easy classics such as Coq au Vin, vegetarian specialties such as slow-cooked black beans, and cobblers and puddings for dessert. Each chapter offers a great mix of easy, intermediate, and complex recipes.

This is a text book for all doctors but especially GPs, appraisers and registrars. It is written by a 40 year plus front line NHS doctor who for most of his career worked twice to three times the current doctors’ Working Time Directive limited week. Chris Heath has been a Paediatric Lecturer in a teaching hospital, an Anaesthetist, various junior specialists and a GP over 30 years in 3 different practices. He has been a GP Trainer and Appraiser and has seen politics and political correctness harm patients’ interests constantly over the last half of his career. From the way it selects young doctors to the way they are educated and assessed, the best interests of the patient are largely ignored. This is a text book but it also contains home truths, insights and a warts and all appraisal of how to be a good doctor as well as an unbiased assessment of what is wrong with today’s NHS. It also explains why today’s politicians, medical schools and doctors will resist the changes that are needed to put the patients’ needs first again.