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-- Twelve biggest breakthroughs in food technology[2015], 12 Story Library Call No: 664 VEN Availability:1 of 1 At Location(s) Series Title: Technology breakthroughsSummary Note: This book features 12 of the most influential food technology breakthroughs covering the major players in each breakthrough, its main turning points, and how it changed the way we live.
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-- Agriculture, food and natural resources[2019]., Adolescent, Mason Crest Call No: 338.1023 LEW Availability:1 of 1 At Location(s) Summary Note: A guide for high school graduates to careers in agriculture, the food industry and natural resources.
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c2006., Juvenile, Mason Crest Publishers Call No: 616.3 98 00973 Availability:1 of 1 At Location(s) Series Title: Obesity : modern-day epidemicSummary Note: Identifies obesity as a health crisis of epidemic proportions in the United States, discusses the role of fast food and supersizing in perpetuating the problem, and offers advice on how to make healthier choices.
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c2006., Mason Crest Publishers Call No: 616.3 98 00973 Availability:1 of 1 At Location(s) Series Title: Obesity (Philadelphia, Pa.)Summary Note: Identifies obesity as a health crisis of epidemic proportions in the United States, discusses the role of fast food and supersizing in perpetuating the problem, and offers advice on how to make healthier choices.
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c2006, Juvenile, Houghton Mifflin Co Call No: 394.1 2 Availability:1 of 1 At Location(s) Summary Note: A behind-the-scenes look at the fast food industry.
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2006., Juvenile, Houghton Mifflin Call No: 613.2 SCH Availability:1 of 1 At Location(s)Publisher description Summary Note: A look at fast food, what's in it, how it's made, and what it does to our bodies.
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2006., Juvenile, Houghton Mifflin Co. Call No: HI-INT 394.1.SCH Availability:2 of 2 At Location(s)Click here to view Summary Note: A behind-the-scenes look at the fast food industry.
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2018., Juvenile, Red Deer Press Call No: HI-INT 613.2 CUR Availability:1 of 2 At Location(s) Summary Note: "Eat This examines how the fast-food industry uses advertising and marketing to influence children and young adults, while providing means and measures to combat the ubiquitous problem."--
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2001., Houghton Mifflin Call No: 613.2 SCH Availability:1 of 1 At Location(s) Summary Note: Adamson tells of the history, economics, day-to-day dealings and broad and often negative cultural implications of franchised burger joints and pizza factories, delivering impressive snippets of information.
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[2016]., G.P. Putnam's Sons Call No: FOOD NF YAL Availability:1 of 1 At Location(s) Summary Note: "An unprecedented behind-the-scenes tour of New York City's dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider's journey into New York's pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar's. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York's Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher "Schatzie," to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis"--
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[2008], Distributed by Scorpio East Entertainment Pte Ltd. Call No: DVD 338.1 Foo Availability:2 of 2 At Location(s) Summary Note: "You are what you eat. It is a simple expression that bears scary implications as you watch the acclaimed documentary Food, Inc. Director Robert Kenner draws upon the searing reportage of authors Eric Schlosser (Fast Food Nation) and Michael Pollan (The Omnivore's Dilemma) to explore how modern developments in food production pose grave risks to our health and environment. These writers aren't radicals or even vegetarians (Schlosser admits that his favourite meal is a hamburger and fries), but they are crusaders when it comes to exposing problems and naming offenders. There are stories of heartbreak and outrage, but the film carefully channels these emotions towards opportunities for activism. Watching Food, Inc. gives you a strong appetite for better meals."--distributor's website.
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-- Food, Incorporated.2009., General, Magnolia Home Entertainment Call No: DVD 664 FOOD Edition: Widescreen. Availability:1 of 1 At Location(s) Summary Note: Explores how large corporations and government agencies control agriculture and food processing, and how those practices affect human, environmental, and economic health.
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2003, Pre-adolescent, Smart Apple Media Call No: 363.19 2 Availability:1 of 1 At Location(s) Series Title: In the newsSummary Note: Examines the techological advances in commercial food production in the last fifty years and the various problems and questions that have accompanied them.
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2002., Juvenile, Enslow Publishers Call No: 338.7 KRA Availability:1 of 1 At Location(s) Series Title: Collective biographiesSummary Note: Profiles the lives of ten founders of well-known food companies, including their different backgrounds, the struggles they faced, and the food they made famous.
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-- Farm to tablec2011., Adolescent, Learning ZoneXpress Call No: DVD 338.1 FRE Availability:1 of 1 At Location(s) Series Title: FCSSummary Note: Examines the trend of eating locally grown foods without the use of chemical pesticides or hormones and discusses the basics of sustainable farming.
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Juvenile Call No: 641.3 BRIGHT Availability:1 of 1 At Location(s) Summary Note: "Most of us eat three full meals a day, but where does the food that reaches our plates, stocks our fridges, and fills the supermarket shelves come from? This informative book shows how methods of growing, using, and delivering food--one of the most vital resources to humans--have developed and changed throughout time. Find out about the history of food production and present-day methods of farming. Learn about food delivery, the processes used to preserve and store food to make it last longer, how different foods are prepared, and food safety. Case studies encourage discussion of the ethics and worldwide impact of the production, distribution, and consumption of this global resource."--
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By Mason, Paul2010, c2008., Pre-adolescent, Marshall Cavendish Benchmark Call No: 664.0028 MAS Availability:1 of 1 At Location(s) Series Title: Environmental footprints.Summary Note: Helps children understand how their actions affect the environment, explaining the impact their eating habits have on natural resources, the economy, and the climate.
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Juvenile Call No: 333.7 O'BRIEN Availability:1 of 1 At Location(s) Summary Note: Modern farming allows us to buy almost any kind of food at any time of the year. But this convenience comes at a cost. This important book shows how we can farm and grow food without harming the planet. Case studies show how scientists are investigating ways to prevent the problems modern farming creates, including pollution from chemicals used for growing crops, clear cutting of rainforests to make space for grazing and farmland, and contributing to climate change by breeding more and more livestock. Useful suggestions encourage readers to find ways to reduce their food waste and packaging
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c2005., General, Cambridge Educational Call No: DVD 613.2 JUN Availability:1 of 1 At Location(s) Series Title: FCSSummary Note: This high-energy video shows how to defend against the dangers of junk food. Straightforward discussions and dramatizations arm students with a wealth of information on the updated 2005 food pyramid, how to read ingredient labels, and more.
