"Candy is a little pleasure in life, a real treat when enjoyed in moderation. Confectionery can promote a sense a well-being, but only if we treat ourselves right - to an overall balanced lifestyle sprinkled with just the right amount of snacks."
If you are interested in reading the electronic books, simply select the title and it will redirect you to the eBooks homepage. From here you will be able to read the book in its entirety. If you need more help on eBooks select this link here.
Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics.This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health.
Powerful polemic, encouraging women to ditch their self-loathing calorie counting and embrace the fashionable fat woman within. Readers will devour Kinzel's refreshing approach to body image. Focusing on issues of size acceptance, feminism, gender studies and body images, Kinzel offers a range of alternatives to shame based views on fat and obesity.
An ethnography of the work and lives of French artisanal chocolatiers in Paris and southwest France. In a context of intensive international competition, these artisans affirm their collective identity and place in the present by selectively commemorating their role in history.
The Science of Chocolate describes the complete chocolate making process, from the growing of the beans to its sale in stores. It first describes the history of this intriguing substance and then covers the ingredients and processing techniques. This book enables the reader to discover how basic science plays a vital role, with coverage of scientific principles such as latent and specific heat, Maillard reactions, and enzyme processes.
This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control.
Focusing on the master-slave relationship in Louisiana's antebellum sugarcane country, The Sugar Masters explores how a modern, capitalist mind-set among planters meshed with old-style paternalistic attitudes to create an insidiously oppressive labor system.
Chocolate Warstells the story of the great chocolatier dynasties, through the prism of the Cadburys. Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world.
The obesity epidemic in the United States and abroad is growing, and weight has become a rising concern in today's society. Nutrition and Weight Management, Second Edition discusses the concept of weight management as well as the role that social, cultural, and genetic factors play in determining weight and body size. Coverage includes the importance of a nutritious diet and what constitutes healthy eating, the physical and psychological effects of being overweight and underweight, and the pros and cons of various diets.
This selection of books are available for circulation at Purdy Kresge Library. These and other books will be on display in Purdy Kresge during the whole month of June. Stop by Purdy Kresge to see all the other books that deal with candy!
Candyfreak - Steve Almond
Call Number: 338 .47664153 Al68c
Publication Date: 2005-04-04
A self-professed candyfreak, Steve Almond set out in search of a much-loved candy from his childhood and found himself on a tour of the small candy companies that are persevering in a marketplace where big corporations dominate. Steve Almond has written a comic but ultimately bittersweet story of how he grew up on candy-and how, for better and worse, the candy industry has grown up, too.
Sugar Changed the World - Marc Aronson; Marina Tamar Budhos
Call Number: 664.109 Ar67su
Publication Date: 2010-11-15
Chronicles the human pursuit of sugar to satisfy our collective sweet tooth. The book describes this history in terms of ages, beginning with the Age of Honey, built on local growth and consumption of comestibles; through the Age of Sugar and its slave-supported "factory" plantation method of production; and into a period of science and freedom, when enslaved workers claimed their human rights and production of sweeteners shifted from the field to the lab.
Chocolate in Mesoamerica - Cameron L. McNeil (Editor)
Call Number: F 1435.3 .F7 C46 2006
Publication Date: 2009-04-19
"Contains a watershed of interesting and exciting information. . . . For those with a serious interest in food history and foodways, it is an invaluable source of up-to-date information on one of the most beloved and revered foodstuffs in the Americas."--Austin Chronicle
The Emperors of Chocolate - Joël Glenn Brenner
Call Number: HD 9200 .U54 H473 1999
Publication Date: 2000-01-04
Corporate candy giants Milton Hershey and Forrest Mars built business empires out of one of the world's most magical, sought-after substances: chocolate. In The Emperors of Chocolate, Joël Glenn Brenner--the first person to ever gain access to the highly secretive companies of Hershey and Mars--spins a unique story that takes us inside a world as mysterious as Willy Wonka's Chocolate Factory.
Ben and Jerry's - Fred C. Lager
Call Number: HD 9281 .U53 V558 1994
Publication Date: 1995-05-16
The former CEO of Ben & Jerry's tells how two '60s holdovers built a single ice cream store into one of America's hottest companies. "Deftly and compassionately captures [Ben's] genius in all its entrepreneurial splendor...This tale will keep you entertained."--New York Times Book Review.
Curious George Goes to a Chocolate Factory - H. A. Rey; Vipah Interactive Staff
Call Number: R34ccf
Publication Date: 1998-10-26
When George and the man with the yellow hat stop to shop at a chocolate factory store, George becomes curious about how chocolates are made. Though he begins to follow the factory tour, George is soon off on his own to investigate.