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FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food.This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.
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Food --- Preservation. --- Food preservation --- Food preservatives
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Food in art --- Food in literature --- Food
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The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors'Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
Food in popular culture. --- Food --- Food. --- History.
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Informatisation du dossier patient, facturation au fil de l'eau, réduction des risques liés à la prescription médicamenteuse… Les systèmes d'information occupent une place stratégique dans les organisations des établissements de santé, et les enjeux majeurs que sont la communication ville-hôpital, la téléradiologie ou les groupements hospitaliers de territoire (GHT) auront des impacts considérables sur l'informatique et les organisations. Dans ce contexte, la sécurisation de ces systèmes est un prérequis indispensable. L'affaire des surirradiés de l'hôpital d'Épinal en 2006 ou les blocages d'hôpitaux anglais par des cryptovirus en 2017 rappellent qu'avec la dépendance croissante des soins à l'informatique, toute panne ou mauvais fonctionnement d'un système peut s'avérer tragique. Dans cette 2e édition, Cédric Cartau décrit et commente les grandes évolutions de la sécurité des systèmes d'information (déferlement des cryptovirus, enjeux « Hôpital numérique » et certification des comptes, prochaines mutations autour des GHT, etc.). Il passe ainsi au crible 14 grands projets, avec en ligne de mire les contraintes normatives et certifiantes. S'adressant aussi bien aux décideurs (chefs d'établissement, équipes de direction…) qu'aux professionnels de l'informatique (chefs de projet, ingénieurs), cet ouvrage aborde la sécurité des systèmes d'information de façon globale : tous les aspects de la sécurité (techniques, organisationnels, juridiques et financiers) sont mis en perspective pour offrir une compréhension systémique de ce domaine hautement sensible.
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Diet and nutrition are key tools in promoting health and reducing the comorbidities of chronic diseases. There are thousands of biomolecules in fruits, vegetables, wild and medicinal plants, other land and marine organisms, which can exert functional and health-promoting effects through bioactivity beyond nutrition. From the enormous amount of knowledge generated from different natural bioactive ingredients present in foods, we are aiming to bring together experts working in different fields of food, nutrition, and health, in order to work on this Special Issue, with a comprehensive collection of papers to gain insight into the most promising bioactive compounds in different foods, to improve the preservation of bioactivity during the food processing chain, and to provide scientific evidence of the efficacy of key bioactives in foods in preventing disease and improving health and wellbeing.
Food --- Composition.
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Diet and nutrition are key tools in promoting health and reducing the comorbidities of chronic diseases. There are thousands of biomolecules in fruits, vegetables, wild and medicinal plants, other land and marine organisms, which can exert functional and health-promoting effects through bioactivity beyond nutrition. From the enormous amount of knowledge generated from different natural bioactive ingredients present in foods, we are aiming to bring together experts working in different fields of food, nutrition, and health, in order to work on this Special Issue, with a comprehensive collection of papers to gain insight into the most promising bioactive compounds in different foods, to improve the preservation of bioactivity during the food processing chain, and to provide scientific evidence of the efficacy of key bioactives in foods in preventing disease and improving health and wellbeing.
Food --- Composition.
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