Showing posts with label cereal. Show all posts
Showing posts with label cereal. Show all posts

Tuesday, June 4, 2013

%$$$ Buy Part of a Complete Breakfast: Cereal Characters of the Baby Boom Era


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Review : Part of a Complete Breakfast: Cereal Characters of the Baby Boom Era

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Part of a Complete Breakfast: Cereal Characters of the Baby Boom Era

Main Features : Part of a Complete Breakfast: Cereal Characters of the Baby Boom Era

Butting in every ten minutes to interrupt the exploits of Bugs Bunny, Underdog, or Rocky and Bullwinkle, a very different kind of cartoon series won the affection of viewers on Saturday mornings in the 1950s.

            Breakfast cereal commercials played out their own storylines in time slots of just a few seconds each. Soon, Cap’n Crunch, the Trix Rabbit, Toucan Sam, Count Chocula, and many more were household names, familiar as the cartoon personalities in regular television programs. Some creatures tried to swipe cereal from their friends. Others showed off the super strength given by their breakfast food of choice. Catch phrases even turned up in everyday talk, from “They’re magically delicious!" to “They’re grrreat!"

            Rediscover the heyday of these beloved cereal advertising characters in Part of a Complete Breakfast, which includes fascinating information about their origins. Did you know Tony the Tiger originally walked on all fours and had claws and sharp teeth? Or that Lucky the Leprechaun seemed to genuinely hate the kids who chased after him to take his Lucky Charms cereal? Meet cartoons who never made it into the public eye, including a “lost" Kellogg’s character named Nutrina, and a proposed fourth member of the Rice Krispies gang—a spaceman named Pow!

            This highly illustrated narrative explores the history and evolution of these cartoon characters in an effort to both celebrate and measure their impact on American culture, focusing primarily on the years 1950–1979, when children’s programming became a powerful force and savvy advertisers realized that they could directly appeal to an enormous audience of kids through this new medium. In many ways these cereal commercials became extensions of the regularly scheduled programming featuring their own cast of animated characters.

Drawing from his personal collection of pop culture memorabilia, Tim Hollis celebrates the characters dreamed up by mid-twentieth-century mad men when television was an exciting new way to advertise. He takes us through the ups and downs of the rules and regulations imposed by the National Association of Broadcasters. Vivid photographs reveal the flavors of the earliest cereal commercials and the role they played in claiming the loyalties of young breakfast eaters. Part of a Complete Breakfast is perfect for members of the baby boom generation who knew and loved many of those beloved cereal mascots, and who still retain a warm place in their hearts (and stomachs) for them.






Tuesday, February 26, 2013

Principles of Cereal Science and Technology, Third Edition Best Reviews


Review Principles of Cereal Science and Technology, Third Edition

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Principles of Cereal Science and Technology, Third Edition


Principles of Cereal Science and Technology, Third Edition is completely updated and provides food science professionals and students the most thorough grain science information available. Much has changed in cereal science and technology since the second edition was published in 1994 therefore a total edit, update, and development of current views was performed as well as additions on important uncovered topics to create this new third edition. Each chapter was critically reviewed, updated, and reorganized to include current up-to-date material.

Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail.

Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality.

This book is essential for those new to the cereals area and is an excellent sourcebook for experienced professionals. Students will get a firm and broad background in cereal science. Professionals utilizing grain-based ingredients in food products or those with responsibility for sourcing, testing, or maintaining quality grains will find this new edition extremely informative and useful. Those with technical background but no training in cereals as well as those with a limited technical training can quickly come up to speed by reading this book.

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