Aussie Game Meats
Extensive reading is essential for improving fluency and there is a real need in the ELT classroom for contemporary, low-level reading material for younger learners. Inventor Flint Lockwood thought he saved the world when he destroyed his most infamous invention - a machine that turned water into food. But Flint soon learns that his invention survived and is now combining food and animals to create "foodimals!" Join Flint and his friends as they embark on a mission to save the world - again! Based on the popular film Cloudy with a Chance of Meatballs 2.
Ever since the time of the neanderthals, cannibalism has been a dark part of the human experience. From "civilized" folk munching on mummies to Aztecs serving their sacrifices as supper, "long pig" has been a part of the human diet all over the globe. This surprising volume describes the shocking true story of cannibalism all over the world throughout the years. The Donner Party, the Caribs in the New World...it's all here in gruesome detail. Don't miss out on this surprising culinary history!
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowlÂ edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prodÂ ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
Aussie Game Meats Articles
Aussie Game Meats Books
Aussie Game Meats