Buch, Englisch, 224 Seiten, Format (B × H): 147 mm x 203 mm, Gewicht: 363 g
Buch, Englisch, 224 Seiten, Format (B × H): 147 mm x 203 mm, Gewicht: 363 g
ISBN: 978-0-19-093658-7
Verlag: Oxford University Press, USA
Each chapter is written in a collaboration between scientists and artisans, comparing the production methods used to create beer, wine, chocolate, coffee, cheese, honey, olive oil, and fruits and vegetables. These expert contributors highlight the differences in practices that cause artisanal food to vary in composition, flavor, and texture from mass-produced food. Milk from particular breeds, grapes adapted to the local climate, olives and cacao from a historically important cultivar, or
coffee beans from a specific climate can make all the difference. This book reveals the factors that make a difference in each product, and teaches readers how to assess the producer's messages to evaluate their authenticity.
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Chemie Organische Chemie
- Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
- Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft