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Here is a practical, comprehensive guide to winemaking, wines, and wine appreciation, written by an expert uniquely qualified by many years of experience in the field. Looking at winemaking as a craft as well as an art, Philip Jackisch augments a wealth of information and theory with many detailed examples. "It is now possible for anyone with access to grapes or other ingredients of decent quality to make consistently palatable or even excellent wines," he writes.In clear language aimed at the amateur winemaker, Jackisch explains the science behind wine and its application to winemaking. At the same time, he includes important material for commercial winemakers. Jackisch covers each step in the process of winemaking, from growing or purchasing grapes; choosing equipment; fermenting, aging, and storing the wine; to keeping records. By exploring in detail the various factors that affect wine quality, he shows which elements in wine production can be controlled to achieve certain sensory results.Among the other subjects he discusses arc specific types of wine, ways of evaluating wine, common problems in cellar operations and how to prevent or correct them, and wine competitions. Five appendixes supply additional technical information. Since 1985, Modem Winemaking has proven invaluable for winemakers, both commercial and amateur, for wine educators and students, and indeed, for anyone who wants to know more about wine.
Wine and wine making --- Agriculture. --- Cookbooks & Foodways.
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Food habits --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits
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Food habits --- -Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- History --- -History
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Explaining dietary habits, this volume examines the impact of fast-food proliferation and the changing role of women as it affects dietary behavior, and analyzes the nutritional consequences of national dietary trends. It focuses on the factors that shape eating patterns, eating trends such as snacking and food variety, nutrition policy, and more.
Diet --- Nutrition --- Food habits --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Oral habits --- Health --- Food
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By addressing the issue of food and eating in Britain today, this book considers the way in which our food habits are changing, and shows how social and personal identities and perceptions of health and risk influence choices.
Food habits --- Diet --- Health --- Food --- Nutrition --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Oral habits
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Bringing together cultural anthropologists, archaeologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terror,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and
Food habits. --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Food habits
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Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discus
Food habits --- Diet --- Health --- Food --- Nutrition --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Oral habits
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Food habits --- Diet. --- Health --- Food --- Nutrition --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Oral habits --- Research.
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"The stories in this collection open a window onto those new categories in the making. Taken together, they call for new approaches to the history of global food, and using this history to think about our future"--
Food --- Food habits --- History. --- Food habits. --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits
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They were received and adapted in the Brazilian culture. The work is organized in four parts, each one with several chapters, approaching food heritage from Classical Antiquity to the present. Part I concerns eating practices and hospitality in the Greek and Roman worlds, the two great civilization founders of Europe. The main goal of its chapters is to demonstrate that some contemporary food habits are very strongly connected to a Classical Mediterranean heritage. The underlining of these cultural bounds between nowadays food culture and its past allows us to understand the real importance of food on the shaping of everybody’s cultural identity. Part II focus on food in the Middle Ages, particularly on its moral and religious issues. The social contexts considered are the king’s table and the monastic communities, because those are the most well documented realities we have. Part III discusses the transition from the Middle Ages to the Modern Era, taking as example, once again, the food habits of the royal family and also of a university college. With the Portuguese Discoveries came a great impulse on sugar production and, consequently, on the manufacturing, commerce and consumption of sweets, a thematic central on this part. Part IV is dedicated to the contribution of Portuguese heritage in structuring a discourse on Brazilian cuisine and to the early appearance on the Brazilian colonial society of myths, beliefs, and taboos concerning breastfeeding (a field of research usually marginal on Food History).
Portuguese --- Food habits --- History. --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits
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