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The Heirloomist
A warm, inviting celebration of beloved keepsakes and the stories they hold. A set of old apartment keys, a pair of worn running shoes, a declaration of love scribbled on a restaurant receipt. Beautiful stories that celebrate the power an object can hold are at the heart of The Heirloomist by photographer Shana Novak, creator of the project of the same name dedicated to documenting keepsakes and transforming them into uniquely meaningful works of art. The 100 objects featured here range from the everyday to the extraordinary. Treasured heirlooms to their owners, ordinary folks and cultural figures alike, they hold remarkable stories such as: Nora McInerny on the fork that began her relations...
What Is Going to Happen Next
Intro -- Title Page -- Copyright Page -- Dedication -- Contents -- Before 1979 -- 1. It Could Always Be Worse -- 2. Aloft -- 3. Acquisition -- 4. Nature -- 5. Climbing -- 6. The Prodigals -- 7. The Golden Gates -- 8. Merger -- 9. An Education -- 10. Letdown -- 11. Afloat -- 12. Jam -- 13. Falling for You -- 14. Wreck -- 15. Black Ops -- 16. The Knuckleheads -- 17. Caught -- 18. Salmon Returning -- 19. Deal -- 20. No Deal -- 21. Latitude -- After -- Acknowledgements
Heads
Heads: A Biography of Psychedelic America uncovers a hidden history of the biggest psychedelic distribution and belief system the world has ever known. Through a collection of fast-paced interlocking narratives, it animates the tale of an alternate America and its wide-eyed citizens: the LSD-slinging graffiti writers of Central Park, the Dead-loving AI scientists of Stanford, utopian Whole Earth homesteaders, black market chemists, government-wanted Anonymous hackers, rogue explorers, East Village bluegrass pickers, spiritual seekers, Internet pioneers, entrepreneurs, pranksters, pioneering DJs, and a nation of Deadheads. WFMU DJ and veteran music writer Jesse Jarnow draws on extensive new f...
Biofilms in the Food Environment
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness. Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with a...
Accelerating New Food Product Design and Development
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition feature...
Nursing Informatics
Like the three editions that preceded it, this new edition targets markets in health care practice and educational settings. It addresses practicing nurses and nursing students, together with nursing leadership and nursing faculty. It speaks to nursing informatics specialists and—in a departure from earlier editions of this title—to all nurses, regardless of their specialty, extending its usefulness as a text as noted below. In recognition of the evolving electronic health information environment and of interdisciplinary health care teams, the book is designed to be of interest to members of other health care professions (quality officers, administrators, etc.) as well as health informat...
Flavor, Satiety and Food Intake
This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are a...
Food Industry Design, Technology and Innovation
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporatio...
Bitterness
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of th...
