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Food Basics was created by A&P Canada to compete with the successful No Frills warehouse-style supermarket operated by Loblaw Companies.It became part of the Metro group [2] when A&P Canada was sold to Metro for $1.7 billion in 2005.
Food Basics was a no-frills discount supermarket chain owned and operated by The Great Atlantic & Pacific Tea Company in the northeastern United States.. Food Basics carried major national brands, as well as A&P's portfolio of private labels, [1] including America's Choice, A&P's flagship private label, Food Basics and Home Basics, Live Better, and Green Way.
In 1999, it acquired the Barn Markets, based in Hamilton, Ontario, and opened its first discount grocery store, Food Basics. In 2005, A&P Canada Co. operated 135 stores under the banners of: A&P, Dominion and Ultra Food & Drug, in addition to The Barn Markets and Food Basics. It employed over 34,000 employees in Ontario. [1]
Becky Selengut is an American chef, author and cooking instructor based in Seattle, Washington [1] Known for her work in sustainable cooking, culinary education, and foraging, [2] Selengut has authored cookbooks, including Good Fish, [3] Shroom, How to Taste, Misunderstood Vegetables, [4] and Not One Shrine. [5]
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [ 1 ] [ 2 ] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks , although, at its most general, the terms culinary artist and culinarian are also used.
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Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
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