Recent acquisitions. These are not your typical Rachel Ray or
Emeril Lagasse books you find in used and second-hand bookstores.

This first one is a must for anybody seriously into food, sociology,
history, and cooking.

Encyclopedia of Food and Culture (3 Volume Set)
[http://www.amazon.com/Encyclopedia-C...dp/0684805685/
This is a monster of a compilation filled with great topics and
info. If you can't find anything in here to read, then stick to the
watching FoodTV and eating at Booger King and remain oblivious.

Dictionary of Food Ingredients 4th Edition
[http://www.amazon.com/Dictionary-Foo...dp/0834219522/
Acesulfame Potassium, Balsam Peru Oil, Calcium Caseinate, Disodium
Calcium EDTA, ....., Zein. You get the idea. It has normal
home-use ingredients, too. Much more interesting and authoritative
than the Oxford/Penguin Companion to Food.

Food Processing Technology, 2nd Edition
http://www.amazon.com/Food-Processin...dp/0895736098/
Everything you never knew you didn't even care about, in
excruciating detail. OK, this one be a little dry for some of you.
But it was really cheap.

On the lighter side:

Street Food
http://www.amazon.com/Street-Food-To.../dp/0756628504

In Defense of Food (Audio version 5-CD set)
http://www.amazon.com/Defense-Food-E.../dp/0143142747

"Sqwertz" > wrote in message
...
> Recent acquisitions. These are not your typical Rachel Ray or
> Emeril Lagasse books you find in used and second-hand bookstores.
>
> This first one is a must for anybody seriously into food, sociology,
> history, and cooking.
>
> Encyclopedia of Food and Culture (3 Volume Set)
>
[http://www.amazon.com/Encyclopedia-C...aily/dp/068480
5685/
> This is a monster of a compilation filled with great topics and
> info. If you can't find anything in here to read, then stick to the
> watching FoodTV and eating at Booger King and remain oblivious.
>
> Dictionary of Food Ingredients 4th Edition
>
[http://www.amazon.com/Dictionary-Foo...rt/dp/08342195
22/
> Acesulfame Potassium, Balsam Peru Oil, Calcium Caseinate, Disodium
> Calcium EDTA, ....., Zein. You get the idea. It has normal
> home-use ingredients, too. Much more interesting and authoritative
> than the Oxford/Penguin Companion to Food.
>
> Food Processing Technology, 2nd Edition
>
http://www.amazon.com/Food-Processin...actice/dp/0895
736098/
> Everything you never knew you didn't even care about, in
> excruciating detail. OK, this one be a little dry for some of you.
> But it was really cheap.
>
> On the lighter side:
>
> Street Food
> http://www.amazon.com/Street-Food-To.../dp/0756628504
>
> In Defense of Food (Audio version 5-CD set)
> http://www.amazon.com/Defense-Food-E.../dp/0143142747

And just WHY was this posted to alt.fast-food Steve??

Sqwertz wrote:
> Recent acquisitions. These are not your typical Rachel Ray or
> Emeril Lagasse books you find in used and second-hand bookstores.
>
> This first one is a must for anybody seriously into food, sociology,
> history, and cooking.
>
> Encyclopedia of Food and Culture (3 Volume Set)
> [http://www.amazon.com/Encyclopedia-C...dp/0684805685/
> This is a monster of a compilation filled with great topics and
> info. If you can't find anything in here to read, then stick to the
> watching FoodTV and eating at Booger King and remain oblivious.
>
> Dictionary of Food Ingredients 4th Edition
> [http://www.amazon.com/Dictionary-Foo...dp/0834219522/
> Acesulfame Potassium, Balsam Peru Oil, Calcium Caseinate, Disodium
> Calcium EDTA, ....., Zein. You get the idea. It has normal
> home-use ingredients, too. Much more interesting and authoritative
> than the Oxford/Penguin Companion to Food.
>
> Food Processing Technology, 2nd Edition
> http://www.amazon.com/Food-Processin...dp/0895736098/
> Everything you never knew you didn't even care about, in
> excruciating detail. OK, this one be a little dry for some of you.
> But it was really cheap.
>
> On the lighter side:
>
> Street Food
> http://www.amazon.com/Street-Food-To.../dp/0756628504
>
> In Defense of Food (Audio version 5-CD set)
> http://www.amazon.com/Defense-Food-E.../dp/0143142747

No, those aren't the usual books. I hope you enjoy them.
--
Jean B.

Sqwertz wrote:
>
> Recent acquisitions. These are not your typical Rachel Ray or
> Emeril Lagasse books you find in used and second-hand bookstores.

[. . . ]

> Food Processing Technology, 2nd Edition
> http://www.amazon.com/Food-Processin...dp/0895736098/
> Everything you never knew you didn't even care about, in
> excruciating detail. OK, this one be a little dry for some of you.
> But it was really cheap.

I'll have to check that one out. First, I'll have
to check that I don't already have it. Don't you
hate when you buy a book, and discover you already
have a copy? That's happened often enough to me
that I've gotten more careful about it.

Food books are about a third of my vast book
collection, and of that almost none are books
intended for the home cook. Almost all of my
food books are about industrial food technology.
I learn so much more from them. None of them
assume you're an idiot. All of them assume
basic knowledge in chemistry, engineering, etc.
They get right to the point really fast, then
tick off all the information you need to know
if you're working in the branch of food science
they're describing. They don't waste your time
with romantic descriptions of the last time they
toured the south of France or any useless crap
like that. They don't waste precious space with
sumptuous photographs of food, except for the
two books I have specifically on the subject
of food photography.

On Jun 28, 2:34*pm, Mark Thorson > wrote:
> Sqwertz wrote:
>
> > Recent acquisitions. *These are not your typical Rachel Ray or
> > Emeril Lagasse books you find in used and second-hand bookstores.
>
> [. . . ]
>
> > Food Processing Technology, 2nd Edition
> >http://www.amazon.com/Food-Processin...ples-Practice/...
> > Everything you never knew you didn't even care about, in
> > excruciating detail. *OK, this one be a little dry for some of you.
> > But it was really cheap.
>
> I'll have to check that one out. *First, I'll have
> to check that I don't already have it. *Don't you
> hate when you buy a book, and discover you already
> have a copy? *That's happened often enough to me
> that I've gotten more careful about it.
>
> Food books are about a third of my vast book
> collection, and of that almost none are books
> intended for the home cook. *Almost all of my
> food books are about industrial food technology.
> I learn so much more from them. *None of them
> assume you're an idiot. *All of them assume
> basic knowledge in chemistry, engineering, etc.
> They get right to the point really fast, then
> tick off all the information you need to know
> if you're working in the branch of food science
> they're describing. *They don't waste your time
> with romantic descriptions of the last time they
> toured the south of France or any useless crap
> like that. *They don't waste precious space with
> sumptuous photographs of food, except for the
> two books I have specifically on the subject
> of food photography.

Look here, Mark! I LIKE those books with "romantic descriptions of
the last time they toured the south of France" and " . . . sumptuous
photographs of food"! Especially with a really good writer: John T
Edge, Calvin Trillin, St. Julia-Child of God, or the Sterns. Better
than novels. Only problem is you have to read them while your eating
or immediately after a meal!
Lynn in Fargo

In article >,
Sqwertz > wrote:

> Recent acquisitions. These are not your typical Rachel Ray or
> Emeril Lagasse books you find in used and second-hand bookstores.
>
> This first one is a must for anybody seriously into food, sociology,
> history, and cooking.
>
> Encyclopedia of Food and Culture (3 Volume Set)
> [http://www.amazon.com/Encyclopedia-C...ly/dp/06848056
> 85/
> This is a monster of a compilation filled with great topics and
> info. If you can't find anything in here to read, then stick to the
> watching FoodTV and eating at Booger King and remain oblivious.
>
> Dictionary of Food Ingredients 4th Edition
> [http://www.amazon.com/Dictionary-Foo.../dp/0834219522
> /
> Acesulfame Potassium, Balsam Peru Oil, Calcium Caseinate, Disodium
> Calcium EDTA, ....., Zein. You get the idea. It has normal
> home-use ingredients, too. Much more interesting and authoritative
> than the Oxford/Penguin Companion to Food.
>
> Food Processing Technology, 2nd Edition
> http://www.amazon.com/Food-Processin...tice/dp/089573
> 6098/
> Everything you never knew you didn't even care about, in
> excruciating detail. OK, this one be a little dry for some of you.
> But it was really cheap.
>
> On the lighter side:
>
> Street Food
> http://www.amazon.com/Street-Food-To.../dp/0756628504
>
> In Defense of Food (Audio version 5-CD set)
> http://www.amazon.com/Defense-Food-E.../dp/0143142747

Looks interesting. :-) Where did you get them?

I'm compiling a list of "need to buy" books and I just added some of
these to that list, thanks. I'm going to make a run to 1/2 price books
one of these years. <g> Mainly for the mckenzie books for back and neck
health (as suggested to me by both my chiropractors and a personal
trainer for m.f.w.), but also for some fun stuff!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Sqwertz wrote:
> Recent acquisitions. These are not your typical Rachel Ray or
> Emeril Lagasse books you find in used and second-hand bookstores.
>
> This first one is a must for anybody seriously into food, sociology,
> history, and cooking.
>
> Encyclopedia of Food and Culture (3 Volume Set)
> [http://www.amazon.com/Encyclopedia-C...dp/0684805685/
> This is a monster of a compilation filled with great topics and
> info. If you can't find anything in here to read, then stick to the
> watching FoodTV and eating at Booger King and remain oblivious.
>
> Dictionary of Food Ingredients 4th Edition
> [http://www.amazon.com/Dictionary-Foo...dp/0834219522/
> Acesulfame Potassium, Balsam Peru Oil, Calcium Caseinate, Disodium
> Calcium EDTA, ....., Zein. You get the idea. It has normal
> home-use ingredients, too. Much more interesting and authoritative
> than the Oxford/Penguin Companion to Food.
>
> Food Processing Technology, 2nd Edition
> http://www.amazon.com/Food-Processin...dp/0895736098/
> Everything you never knew you didn't even care about, in
> excruciating detail. OK, this one be a little dry for some of you.
> But it was really cheap.
>
> On the lighter side:
>
> Street Food
> http://www.amazon.com/Street-Food-To.../dp/0756628504
>
> In Defense of Food (Audio version 5-CD set)
> http://www.amazon.com/Defense-Food-E.../dp/0143142747

If you run across any hardcore fast food books, please let us know.

On Mon, 29 Jun 2009 12:06:13 -0500, Scott wrote:

> If you run across any hardcore fast food books, please let us know.

Eric Schlosser's "Fast Food Nation". The movie was lame and really
had nothing to do with the book.

Ironically, the only thing the book and the movie had in common was
the premise that 38% of all burgers tested positive for containing
cow shit (some of it has been irradiated rendering the ecoli
harmless).

So the movie begins - an inspector is sent out to find out how all
this shit is getting into the meat. What he finds out is that it
can't be avoided.

-sw

Sqwertz wrote:
> On Mon, 29 Jun 2009 12:06:13 -0500, Scott wrote:
>
>> If you run across any hardcore fast food books, please let us know.
>
> Eric Schlosser's "Fast Food Nation". The movie was lame and really
> had nothing to do with the book.
>
The movie had nothing to do with the book?...that's a shock!

> Ironically, the only thing the book and the movie had in common was
> the premise that 38% of all burgers tested positive for containing
> cow shit (some of it has been irradiated rendering the ecoli
> harmless).
>

And you said before that ALL fast food burgers contain cow shit. See,
it's not as bad as you think it is.

> So the movie begins - an inspector is sent out to find out how all
> this shit is getting into the meat. What he finds out is that it
> can't be avoided.
>
> -sw

So that would mean that all meat, including your $100 dollars burger, is
susceptible to contamination.

On Mon, 29 Jun 2009 16:16:18 -0500, Scott wrote:

> So that would mean that all meat, including your $100 dollars burger, is
> susceptible to contamination.

I have no qualms about eating ground beef that probably contains cow
shit. It's a fact of life when you eat out. I'm sure I've warded
off more e-Coli than I've eaten and I've never attributed any
sickness to eating cow shit.

I did eat some fresh shucked oysters though...But I still eat those,
too.

-sw

"Sqwertz" > wrote in message
...
> On Mon, 29 Jun 2009 16:16:18 -0500, Scott wrote:
>
> > So that would mean that all meat, including your $100 dollars burger, is
> > susceptible to contamination.
>
> I have no qualms about eating ground beef that probably contains cow
> shit. It's a fact of life when you eat out.

Then why exactly have you been bitching about it so much these last several
year's... now your doing a 180 on it?!?!?!?!

I think the best way to define you Steve, is Hypocrite.

On Mon, 29 Jun 2009 21:50:02 -0500, Sqwertz wrote:

> On Mon, 29 Jun 2009 16:16:18 -0500, Scott wrote:
>
>> So that would mean that all meat, including your $100 dollars burger, is
>> susceptible to contamination.
>
> I have no qualms about eating ground beef that probably contains cow
> shit. It's a fact of life when you eat out. I'm sure I've warded
> off more e-Coli than I've eaten and I've never attributed any
> sickness to eating cow shit.
>
> I did eat some fresh shucked oysters though...But I still eat those,
> too.
>
> -sw

i hope they're not finding cow shit in oysters now.

your pal,
blake

"Scott" > wrote in message

> > So the movie begins - an inspector is sent out to find out how all
> > this shit is getting into the meat. What he finds out is that it
> > can't be avoided.
> >
> > -sw
>
> So that would mean that all meat, including your $100 dollars burger, is
> susceptible to contamination.

Good point, Scott! But I'm sure Steve already realized that.... but then
again according to his logic, if something costs $100 dollar's then it can't
have shit in it just becouse it's expenssive.

Sqwertz wrote:
> On Mon, 29 Jun 2009 12:06:13 -0500, Scott wrote:
>
>> If you run across any hardcore fast food books, please let us know.
>
> Eric Schlosser's "Fast Food Nation". The movie was lame and really
> had nothing to do with the book.
>
> Ironically, the only thing the book and the movie had in common was
> the premise that 38% of all burgers tested positive for containing
> cow shit (some of it has been irradiated rendering the ecoli
> harmless).
>
> So the movie begins - an inspector is sent out to find out how all
> this shit is getting into the meat. What he finds out is that it
> can't be avoided.
>
> -sw

Gee, that's a good push toward being a vegetarian!

--
Jean B.

Scott wrote:
>
> If you run across any hardcore fast food books, please let us know.

_Convenience_and_Fast_Food_Handbook_
Martin Edward Thorner
AVI Publishing Company

On Mon, 29 Jun 2009 16:01:04 -0700, Mark Thorson wrote:

> Scott wrote:
>>
>> If you run across any hardcore fast food books, please let us know.
>
> _Convenience_and_Fast_Food_Handbook_
> Martin Edward Thorner
> AVI Publishing Company

You can bet those fast food companies keep their secret ingredients
and processes a proprietary secret. It ain't gonna be published in
any book under that title. Which is why I mentioned those books
here.

These are the same ingredients that make people unemployed and live
in their momma's basement. It's very interesting reading,
especially the sociology part.

-sw