From multi-award-winning Neil Gaiman comes a spectacularly silly, mind-bendingly clever, brilliantly bonkers adventure with lip-smackingly gorgeous illustrations by Chris Riddell

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

From SKOTTIE YOUNG's the New York Times bestselling and Eisner Award-winning cartoonist of The Wonderful Wizard of Oz graphic novels, Rocket Raccoon, and Fortunately, the Milk comes the continuation of Gertrude's gruesome gallop through the sugar-sprinkled fantasy world of Fairyland. In this second oversized deluxe hardcover collection, our axe-wielding ace really buckles down on getting the FLUFF out of Fairyland, but after battling a cosplay cohort and a riddle-prone goblin king, there's just the itsy-bitsy, barely worth mentioning, insignificant matter of an extended stay in a fantasy netherworld to deal with. Collects I HATE FAIRYLAND #11-20, I HATE IMAGE FCBD SPECIAL, and exclusive extras!

"Festschrift für Prof. W. Havers": v. 1.

Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses. Stuart Patton is professor emeritus of food science at Pennsylvania State University.

First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components – carbohydrates, proteins, fats, minerals and water, and the trace components – colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance. Features include:"Special Topics" section at the end of each chapter for specialist readers and advanced students; an exhaustive index and the structural formulae of over 500 food components; comprehensive listings of recent, relevant review articles and recommended books for further reading; frequent references to wider issues eg the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives around the world. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues.

Tropical Mariculture takes an in-depth look at developmental activities in a growing industry striving towards sustainability and environmental integrity. All of the contributors to this book have considerable experience and expertise in the field of tropical mariculture, and this is the first book to bring expert contributions together. The topics covered are wide and varied, ranging from general issues such as the impact of mariculture on coastal ecosystems to genetic improvement of cultured marine species, as well as the specifics of breeding selected marine species of current importance, such as groupers and sea bass. Significant coverage is also given to the problems of larval rearing in inland aquaculture as well as the demands of water- and land-based resources in a tropical environment. This book will be essential for everyone working in and researching tropical mariculture. Key Features * Looks at developmental activities in tropical mariculture * All of the contributors are experts in the field * Covers specific breeding problems and larval rearing * Studies the environmental impact of inland aquacultural activities * Provides detailed examples of cultivated species in the tropics * Compiles mariculture strategies and discusses example species * First book to give an overview of tropical mariculture

The lands between the coasts are vast, slow to change, and full of hidden magics. The town of Farmington has been destroyed, sending an unwitting adventurer and his vulpine companion in search of answers and to quell a coming storm that speaks his name. From author SKOTTIE YOUNG (I HATE FAIRYLAND, Deadpool, Fortunately, the Milk) and artist JORGE CORONA (NO. 1 WITH A BULLET, Feathers, Big Trouble in Little China: Old Man Jack) comes the tale of Abel, a young boy who must navigate an old land in order to reconcile his family's history. The perfect read for fans of dark fantasy like Return to Oz, classic Don Bluth animation, and/or Miyazaki animation. Collects MIDDLEWEST #1-6

From SKOTTIE YOUNG, New York Times bestselling, Eisner Award-winning cartoonist of The Wonderful Wizard of Oz graphic novels, Rocket Raccoon, and Fortunately, the Milk, comes a satirical fairytale adventure that smashes its cute little face against hilariously violent comedy thatÍs definitely NOT bedtime story material for the kiddies (unless your parents are super cool and donÍt screen your entertainment, then...whatever). In this oversized DELUXE HARDCOVER, join Gert (a grown woman in a six-year-old girl's body, who has been stuck in a the magical world of Fairyland for over 30 years) on a maddening quest to return home. ItÍs just her, a fly named Larry, a giant blood-soaked battle-axe and an endless amount of cute and cuddly Fairylanders standing in her way. Collects I HATE FAIRYLAND #1-10, along with EXCLUSIVE EXTRAS!

From superstar writer and artist SKOTTIE YOUNG (Rocket Raccoon, Wizard of Oz, Fortunately, The Milk), comes the first volume of an allnew series of adventure and mayhem. An Adventure Time/Alice in Wonderland-style epic that smashes its cute little face against grown-up Tank Girl/ Deadpool-esque violent madness. Follow Gert, a forty-year-old woman in a sixyear- oldÍs body, who has been stuck in the magical world of Fairyland for nearly thirty years. Join her and her giant battleaxe on a delightfully bloodsoaked journey to see who will survive the girl who HATES FAIRYLAND. Collects I HATE FAIRYLAND #1-5.