“Anyone who eats should read this book: You will come to the table with new appreciation for the intersections between race and food . . . powerful.”—Anna Lappé, author of Diet for a Hot Planet The growing trend of organic farming and homesteading is changing the way the farmer is portrayed in mainstream media, and yet, farmers of color are still largely left out of the picture. The Color of Food seeks to rectify this. By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens’ quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming. The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we’ve overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone. “Natasha Bowens, through her compelling stories and powerful images of a rainbow of farmers, reminds us that the industrialization of our food system and the oppression of our people—two sides of the same coin—will, if not confronted, sow the seeds of our own destruction.”—Mark Winne, author of Food Town, USA

Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a multidisciplinary panel of food experts gathered to discuss the importance of color in food from perspectives ranging from chemistry to psychology to engineering. Select individuals from this elite symposium were invited to expand upon their presentations for publication in Color in Food: Technological and Psychophysical Aspects. The thematic scope of this volume comprises issues related to color research and application in various stages of food production, processing, marketing, purchasing, and consumption. Some of the questions raised in this thought-provoking volume include: What is the color of a glass of wine? What colors work best for "light" or diet products? Is the color measured in food the color we actually see? How does blueberry color change during storage? How are consumers motivated to buy bottled water based on packaging? What are the psychological effects of tablecloths and tray color on diners? Examining the latest developments in color research and application in relation to food science and technology, the book’s multidisciplinary approach makes it a critical resource for food technologists, color researchers, manufacturers of color measurement devices, and chemists and physicists working in the food industry.

Shoot Stunning, Professional Food Photography that Looks Good Enough to Eat! Snapping unbelievably gorgeous food photos has never been simpler than with Picture Perfect Food, your all-in-one guide to delicious-looking images from prolific photographer and educator, Joanie Simon. Whether you’re an up-and-coming food blogger, looking to break into commercial photography or capturing food just for fun (and your Instagram account), this approachable collection of tutorials will have you taking tantalizing and tasty shots with every snap of the shutter. No matter if you’re using your phone, your fanciest DSLR or any camera in between, you’ll gain complete confidence as you expand your technical knowledge and grow your artistic eye, creating awe-inspiring images that dazzle the senses. With her cheerful teaching style, Joanie walks you through each element of a masterful food photo in chapters devoted to Camera Settings, Light and Shadow, Story, Props Styling, Composition, Food Styling and Finding Inspiration. Learn how to find the best light in your house for standout shots and to delve into the shadows to create a moody and mesmerizing atmosphere; discover how to compose the elements in your scenes through color theory and visual weight for unforgettable images that capture and hold the eye; and uncover the secrets of styling sensational salads and stunning soups and keeping your cool when shooting frozen foods, among other essential tricks of the trade. With camera in hand and Joanie’s expert guidance at your fingertips, tackle every photography challenge with confidence and take your food photos from meh to mouthwatering in no time.

Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. Provides a fully revised and updated resource on current regulatory standards and legislation Includes new chapters on both emerging ingredients and the latest technologies Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter Contains a current and comprehensive overview of product-specific coloration approaches

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

Don’t just eat your greens—eat your reds, yellows, and blues with this guide to the colorful world of nutrition and optimal health. Forget about bland, colorless diet foods. Vibrant health begins when we embrace the full spectrum of naturally occurring nutrients. In TheRainbow Diet, nutritionist and health expert Deanna Minich, PhD, explains how foods of different colors correspond to different dietary needs. You’ll learn how to create a balanced meal featuring colorful foods that boost your mental clarity, emotional wellbeing, spiritual fulfillment, and more. Providing information on foods and supplements, Minich also includes delicious recipes, as well as activities to help you heal and flourish. The Rainbow Diet combines ancient healing and eating practices with modern nutritional science to create an integrated view of body, psychology, eating, and living. With this holistic approach, Minich gives readers an easy-to-follow guide to attaining physical, mental, and spiritual health through colorful whole foods and natural supplements.

Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can or not most foods are fit to eat from their optical tell whether properties. Although vision and colour perception are the means by which we appreciate our surroundings, visual acceptance depends on more than just colour. It depends on total appearance. In the recent past the food technologist has been under pressure to increase his/her understanding of first, the behaviour of raw materials under processing, and second, the behaviour and motivation of his/her customers in a growing, more discriminating, and worldwide market. The chapters which follow describe the philosophy of total ap pearance, the factors comprising it, and its application to the food industry. Included are: considerations of the evolutionary, historical, and cultural aspects of food appearance; the physics and food chemistry of colour and appearance; the principles of sensory ap pearance assessment and appearance profile analysis, as well as instrumental measurement; the interaction of product appearance, control, and acceptance in the varied environments of the laboratory, production line, supermarket, home and restaurant. A broad examination has been made in an attempt to get into perspective the importance of appearance to all sectors of the industry.