Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition.

Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.

With a clear and concise format, Handbook of Nutrition and Food presents the quantitative and qualitative data and information needed by nutritionists, dieticians, and health care professionals. It proceeds from human development to body systems and disease to micro/macro nutrients and concludes with nutrition counseling and community nutrition. Sections include interpretive text to help you understand the background and use of the material. Presenting information covering biochemistry, macronutrients, micronutrients, disease, and applied dietetics, the book includes: