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- catalog abstract "Traditional foods, which have nourished human beings throughout the centuries, have undergone radical transformation. New technologies have been developed that make possible the use of substitute ingredients as partial or even complete replacers of traditional ones. Entirely new food products have been created which, although attractive and palatable, offer little or no nutritive value. Completely synthetic foods have been fabricated as substitutes for real ones. And this radical transformation of our foods continues, in ever more extreme fashion. This book explores in detail the reshaping of foods and raises questions about their impact on human health. - p. 3.".
- catalog contributor b2450639.
- catalog created "c1978.".
- catalog date "1978".
- catalog date "c1978.".
- catalog dateCopyrighted "c1978.".
- catalog description "Bibliography: p. 199.".
- catalog description "The great pretenders -- Restructured animal protein -- Animal proteins versus textured vegetable proteins -- Biddy's shell eggs versus egg substitutes -- Old Bossie's cream versus imitation cream products -- Imitation cheeses replace natural cheeses -- Butter versus margarine -- Restructured fruits and vegetables -- Real versus imitation fruits and vegetables -- The staff of life versus carbohydrate substitutes -- Creations by the food flavorists -- Creations by the food colorists -- Natural versus synthetic vitamins -- Mother's breastmilk versus infant feeding formulas -- The FDA favors and encourages imitation food manufacture -- The new look in animal feed -- Real food : an endangered species -- Appendices. Principal book sources -- Principal food trade journal sources.".
- catalog description "Traditional foods, which have nourished human beings throughout the centuries, have undergone radical transformation. New technologies have been developed that make possible the use of substitute ingredients as partial or even complete replacers of traditional ones. Entirely new food products have been created which, although attractive and palatable, offer little or no nutritive value. Completely synthetic foods have been fabricated as substitutes for real ones. And this radical transformation of our foods continues, in ever more extreme fashion. This book explores in detail the reshaping of foods and raises questions about their impact on human health. - p. 3.".
- catalog extent "x, 241 p. ;".
- catalog hasFormat "Great nutrition robbery.".
- catalog identifier "0684153459 :".
- catalog isFormatOf "Great nutrition robbery.".
- catalog issued "1978".
- catalog issued "c1978.".
- catalog language "eng".
- catalog publisher "New York : Scribner,".
- catalog relation "Great nutrition robbery.".
- catalog subject "664 19".
- catalog subject "Artificial foods.".
- catalog subject "Food Additives.".
- catalog subject "Food substitutes.".
- catalog subject "Food.".
- catalog subject "Nutritional Physiological Phenomena".
- catalog subject "TX357 .H83".
- catalog tableOfContents "The great pretenders -- Restructured animal protein -- Animal proteins versus textured vegetable proteins -- Biddy's shell eggs versus egg substitutes -- Old Bossie's cream versus imitation cream products -- Imitation cheeses replace natural cheeses -- Butter versus margarine -- Restructured fruits and vegetables -- Real versus imitation fruits and vegetables -- The staff of life versus carbohydrate substitutes -- Creations by the food flavorists -- Creations by the food colorists -- Natural versus synthetic vitamins -- Mother's breastmilk versus infant feeding formulas -- The FDA favors and encourages imitation food manufacture -- The new look in animal feed -- Real food : an endangered species -- Appendices. Principal book sources -- Principal food trade journal sources.".
- catalog title "The great nutrition robbery / Beatrice Trum Hunter.".
- catalog type "text".