by Ruguo Hu (1999)
"Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost. It can also function as a powerful tool to optimize food products and/or processes, to accelerate food development cycles, reduce research costs, facilitate the transition of products from research and development to manufacturing and troubleshoot manufacturing problems. Food Product Design: A Computer-Aided Statistical Approach familiarizes readers with the methodology of statistical experimental design, and its application in food product design, with the aid of commonly available modern commercial software. Food Product Design presents basic concepts of food product design, then focuses on the most effective statistical techniques and corresponding computer applications for trial design, modeling, and experimental data analysis. The book presents very few theories about mathematics and statistics. Instead, it contains detailed descriptions of how to use popular computer software to solve the real mathematical and statistical problems that occur in product design. Even those with very limited knowledge of statistics and mathematics will find this a useful and highly practical book. Food Product Design: A Computer-Aided Statistical Approach will be a valuable tool for professional food engineers, technologists, scientists, and industrial personnel who want to update and expand their knowledge about computer-aided statistical methods in the field of food product design. Those involved in applied research at universities in food and agriculture, biological and chemical engineering, and statistics will also find it useful and informative."--Provided by publisher.
Ada and Frank Graham, Jr
Describes the extraordinary changes in America's largest industry, food marketing, and how these changes have affected the growing, harvesting, packaging, preserving, and selling of food and the speed with which items now become available to the consumer.
Pictures: Charles Lynch
Describes the many different people involved in making a wide variety of foods available to the consumer in supermarkets and restaurants.
Sarah Murray
In her book, Sarah Murray has toured the globe in search of the stories behind food miles. Along the way, she has collected a series of astonishing facts and vivid accounts of Shanghai cafes serving English tea from Harrogate, American grain falling from a United Nations plane in Sudan and Memphis barbequed ribs flying FedEx to Wall Street traders. And such journeys date back millennia, from Roman olive oil to the Eastern spice trade. Moveable Feasts brings historical perspective to a subject that has grabbed the headlines, illustrating food's crucial role in shaping global politics, taste and culture. Murray shows how the well-travelled dinner is an inevitable consequence of man's quest for sustenance and argues that globetrotting food was a reality long before the term 'food miles' was coined.
Daniel R. Block and Howard Rosing
Chicago began as a frontier town on the edge of white settlement and diverse indigenous populations. In this environment, cultures mixed, and many of the storefront ethnic restaurants catered specifically to passengers transferring from train to train between one of the five major downtown railroad stations. Becoming the second largest city in the US in 1890, Chicago itself and its immediate surrounding area was also the site of agriculture, both producing food for the city and for shipment elsewhere. Block and Rosing tell a story of not just culture, economics, and innovation, but also a history of regulation and regulators, and reveal Chicago to be one of the foremost eating destinations in the country.