LC Classification TP377

T. Technology
⮑ TP. Chemical technology
⮑ TP1-1185. Chemical technology
⮑ TP368-456. Food processing and manufacture

Selected Works (1,523 total)

  • List
500 items
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Ultra-Processed People: The Science Behind Food That Isn't Food
The Noma Guide to Fermentation (Foundations of Flavor)
Sugar Changed the World: A Story of Magic, Spice, Slavery, Freedom, and Science
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Krazy Kids' Food!
Where Does Our Food Come From? (Bobbie Kalman's Leveled Readers: My World)
Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
Bittersweet: The Story of Sugar
Fresh: A Perishable History (Belknap Press)
Mastering Fermentation
Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)
Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes)
Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook]
Backyard Sugarin': A Complete How-To Guide, Third Edition
Cold Storage for Fruits & Vegetables
Flavorama: A Guide to Unlocking the Art and Science of Flavor
From Maple Tree to Syrup (Start to Finish, Second Series)
Maple Sugar: From Sap to Syrup: The History, Lore, and How-To Behind This Sweet Treat
The Oxford Companion to Sugar and Sweets
Bear Goes Sugaring
From Wheat to Pasta (Changes)
Fenaroli's handbook of flavor ingredients
Amateur Sugar Maker
Fermentation as Metaphor: From the Author of the Bestselling "The Art of Fermentation"
Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities
Food science
Fermenting Foods Step-by-Step
Sugaring Season: Making Maple Syrup (Photo Books)
Silly Snacks: Cooking with Kids
Mini Farming Guide to Fermenting: Self-Sufficiency from Beer and Cheese to Wine and Vinegar (Mini Farming Guides)
Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology)
Best Before: The Evolution and Future of Processed Food (Bloomsbury Sigma)
Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda
The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing
The Complete Idiot's Guide to Fermenting Foods
Introduction to Food Engineering (Food Science and Technology)
Where Does Food Come From? (Exceptional Science Titles for Primary Grades)
Meat Planet: Artificial Flesh and the Future of Food (Volume 69) (California Studies in Food and Culture)
Slurp! a Social and Culinary History of Ramen - Japan's Favorite Noodle Soup
Food Technology (New Technology)
From Maple Trees to Maple Syrup (First Facts: From Farm to Table)
Sugartime: The Hidden Pleasures of Making Maple Syrup
Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY)
Siggy's Spaghetti Works
Food Engineering: From Concept to Consumer (Calling All Innovators: A Career for You)
Dinner on Mars: The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth
The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark
Handbook of Herbs and Spices
Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)
Vinegar: The User Friendly Standard Text Reference and Guide to Appreciating, Making, and Enjoying Vinegar.
Eating Between the Lines: The Supermarket Shopper's Guide to the Truth Behind Food Labels
Principles of Food Sanitation (Food Science Text Series)
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