PROGRAMME FOR HOUSEWIVES ON DETECTION OF ADULTERATION IN FOODS BY CONCERT‚ CHENNAI Research Team Prof. Suresh Misra Dr. Amit Kumar Singh Pankaj Kumar Singh Sponsored by Department of Consumer Affairs Ministry of Consumer Affairs‚ Food and Public Distribution Government of India Conducted by Centre for Consumer Studies Indian Institute of Public Administration IP Estate‚ Ring Road New Delhi 3 Preface In the recent past food adulteration has assumed a serious proportion leading
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Five Food Trends for 2012 and Beyond Posted on November 30‚ 2011 by ePerspective On the food front‚ Americans may be finally accepting that we are what we eat and start walking the walk. Even our new taste for Nordic cuisine is fueled‚ perhaps‚ by images of the lean‚ robust‚ and outdoorsy. But what other things are trending on the food front for 2012–13? With Denmark’s recent “fat tax” imposed on high-fat food products and the U.K. contemplating a similar fine on all things fatty‚ look for more
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INTRODUCTION The use of food additives is an emotional topic which continues to provoke consumer concern. Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colors and flavorings‚ and the Romans used saltpeter (potassium nitrate)‚ spices and colors for preservation and to improve the appearance of foods. Cooks regularly
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Food Politics: How the Food Industry Influences Nutrition‚ and Health‚ Revised and Expanded Edition (California Studies in Food and Culture) Publication Date: October 15‚ 2007 Marion Nestle (Author) === An accessible and balanced account‚ Food Politics laid the groundwork for today’s food revolution and changed the way we respond to food industry marketing practices. Now‚ a new introduction and concluding chapter bring us up to date on the key events in that movement. This
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was the one they talked to. Unit 2: Going to extremes: ice-climbing As the name suggests‚ practitioners of this sport clamber up ice formations‚ usually with an axe in each hand and in the case of steeper slopes‚ crampons- metal spikes which grip the ice- on the bottom of their boots. The type of ice you climb also determines the tools you take with you. Water ice‚ such as found in frozen waterfalls‚ is formed from water and is colder and more brittle than alpine ice‚ the frozen snow that
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In this nation‚ fast food is filling up every ounce of our daily lives. An industry that started with a small innocent number of hamburger and hot dog stands has spread to every corner of the nation and the world. When we are to tired or have no time to make dinner after a long and extremely busy day‚ fast food restaurants is where we go to get our meals. Not only that‚ but fast food is now sold at airports‚ cruise ships‚ universities‚ high schools‚ elementary schools‚ and even hospitals. With the
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fast served food is called Fast Food. The concept has grown worldwide with many restaurants coming up day in day out. One of the reasons for this type of restaurants becoming most sought after is low investment requirement for the entrepreneurs and varieties of foods served in a short period of time for the consumers. In most of cases of fast food preparations‚ food is made ready made and is served repeatedly heating it. Fast food facts The fast food facts are un-digestible as the food itself becomes
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Street food is ready-to-eat food or drink sold in a street or other public place‚ such as a market or fair‚ by a hawker or vendor‚ often from a portable stall.[1] While some street foods are regional‚ many are not‚ having spread beyond their region of origin. Most street foods are also classed as both finger food and fast food‚ and are cheaper on average than restaurant meals. According to a 2007 study from the Food and Agriculture Organization‚ 2.5 billion people eat street food every day.[2] Today
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TABOOS A food taboo is a prohibition against consuming certain foods. The term was introduced in the anthropological literature in the second half of the nineteenth century. In the field of food and nutrition‚ food taboos are not necessarily connected with magical‚ religious‚ or cultural differences. Some nutritionists prefer to speak of "food avoidance” instead of something as taboo. Food is a culturally specific concept. In general‚ anything can function as food if it is not immediately toxic
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FUNDAMENTALS OF Food & Beverage Production UNIT – I INTRODUCTION TO THE ART OF COOKERY Unit-II Aims & Objectives of Cooking food UNIT III Preparation of Ingredients Unit-IV Equipment used in kitchen UNIT-V KITCHEN ORGANISATION UNIT-VI METHODS OF COOKING UNIT VII STOCKS ‚GLAZES‚SAUCES AND SOUPS UNIT-VIII: BASIC PREPERATIONS UNIT IX FOOD COMODITIES UNIT – I INTRODUCTION TO THE ART OF COOKERY 1.1 Development of the
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