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Fundamentals of orofacial myology
Authors: ---
ISBN: 0398055181 Year: 1988 Publisher: Springfield (Ill.): Thomas

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Book
Feeding and the texture of food
Authors: ---
ISBN: 0511600550 Year: 1991 Publisher: Cambridge : Cambridge University Press,

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A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates and man) to the type of food they commonly eat. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists.


Book
Orofacial myology
Authors: ---
ISBN: 0398084289 9780398084288 Year: 2003 Publisher: Springfield, IL Charles C Thomas

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The purpose of this new edition is to bring to readers in dental, speech, and oral myofunctional professions the most up-to-date awareness of what has happened, and is happening, in the field of orofacial myology throughout the world. In this volume, the information is intended for basic and intermediate levels. This expanded text also includes contributions from four continents and therapy suggestions from ten additional clinicians. Included are updated and expanded chapters on the scope of myofuntional disorders, history of myofunctional problems and treatment regimes, anatomy, physiology, s

Physiology of mastication.
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ISBN: 3805512813 Year: 1974 Publisher: Basel, New York : S. Karger

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Food and museums
Authors: ---
ISBN: 1474262260 9781474262262 9781350070141 Year: 2018 Publisher: London

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Unsere tägliche Kost: Geschichte und regionale Prägung
Authors: ---
ISBN: 3885472791 Year: 1986 Publisher: Münster F.Coppenrath

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What is America eating? : proceedings of a symposium
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ISBN: 0309036356 9786610222100 1280222107 0309564018 9780309564014 9780309036351 0309078563 9780309078566 Year: 1986 Publisher: Washington, D.C. : National Academy Press,

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Explaining dietary habits, this volume examines the impact of fast-food proliferation and the changing role of women as it affects dietary behavior, and analyzes the nutritional consequences of national dietary trends. It focuses on the factors that shape eating patterns, eating trends such as snacking and food variety, nutrition policy, and more.

Food, health, and identity
Author:
ISBN: 1134730004 1280050756 0203443799 0203276043 9780203276044 9780203443798 9786610050758 6610050759 9781134730001 9781134729951 1134729952 9781134729999 1134729995 9780415156806 0415156807 9780415156790 0415156793 9781280050756 Year: 1997 Publisher: London New York Routledge

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By addressing the issue of food and eating in Britain today, this book considers the way in which our food habits are changing, and shows how social and personal identities and perceptions of health and risk influence choices.


Book
Edible identities
Authors: ---
ISBN: 1317145992 1317145984 1409442640 9781409442646 9781409442639 1409442632 9781317145998 9781317145981 9781315578781 9781317145974 9781138634947 1138634948 1315578786 Year: 2014 Publisher: Farnham, Surrey Burlington, VT

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Bringing together cultural anthropologists, archaeologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terror,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and


Book
Re-orienting cuisine
Author:
ISBN: 1782385630 1322950776 9781322950778 9781782385639 9781782385622 1782385622 Year: 2015 Publisher: New York

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Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discus

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