Plastics are now being used on a large scale for the packaging of fatty and aqueous foodstuffs and beverages, both alcoholic and non-alcoholic. This is evident for all to see on the supermarket shelves, margarine is packed in polystyrene tubs, beer is packed in PVC bottles and meats and bacon in shrink-wrap film. Foods are also increasingly being shipped in bulk, in plastic containers. Additionally, there is the area of use of plastics utensils, containers and processing equipment in the home and during bulk preparation of food in producing factories, at home and in restaurants and canteens. Thus it is likely that some transfer of polymer additives will occur - adventitious impurities such as monomers, oligomers, catalyst remnants and residual polymerisation solvents and low molecular weight polymer fractions - from the plastic into the packaged material with the consequent risk of a toxic hazard to the consumer.The actual hazard arising to the consumer from any extractable material is a function of two properties, namely, the intrinsic toxicity of the extracted material as evaluated in animal feeding trials (not dealt with in this book) and the amount of extracted from the polymer which enters the packed commodity under service conditions, that is, during packaging operations and during the shelf life of the packaged commodity at the time of the consumption. This book covers all aspects of the migration of additives into food and gives detailed information on the analytical determination of the additives in various plastics. It will be of interest to those engaged in the implementation of packaging legislation, including management, analytical chemists and the manufacturers of foods, beverages, pharmaceuticals and cosmetics and also scientific and toxicologists in the packaging industry.
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants.
Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
Enjoy sampling the local food on holiday in Italy, read restaurant menus and shop with confident using this practical pocket guide:
Do you like to eat different foods? Maybe you like to help in the kitchen by cooking or bringing food to the table. Running restaurants large and small is no easy task as you will discover when you go On The Job in a Restaurant.
In clear, easy-to-grasp language, the author covers many of the topics that you will need to know in order to launch and run a successful business venture.
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