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      • Deutsches Kulturforum östliches Europa e.V.

        The German Cultural Forum for Central and Eastern Europe publishes richly illustrated non-fiction books about the cultural history of those areas of Central and Eastern Europe where Germans used to, or still do live. The carefully edited titles with elaborated appendices are written by well-known experts who are able to present information about Central and Eastern Europe in an attractive way by cultural travel guides or historical overview books. The Cultural Forum also edits an annual and a bimonthly magazine, Blickwechsel ("Change of perspective") and Kulturkorrespondenz östliches Europa ("Cultural Correspondence Central and Eastern Europe"). Furthermore, the Forum organizes popular lectures, discussions, readings, exhibitions, concerts, journalist trips, writer residencies and prize-givings.

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      • Verlag Europa-Lehrmittel Nourney, Vollmer GmbH & Co. KG

        Verlag Europa-Lehrmittel The publishing houses Europa-Lehrmittel and Pfanneberg are well known for teaching and learning materials for vocational training and further education. As our books are also in demand internationally, we have published some of our titles in English and French.

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      • Trusted Partner
        Chemical Food Safety
        Dietetics & nutrition
        April 2011

        Chemical Food Safety

        by Leon Brimer, Mette Tingleff Skaanild

        Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain. Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.

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      • Trusted Partner
        The Golden Book of Home Cooking
        Food & Drink

        The Golden Book of Home Cooking

        by Food & Life Studio

        The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.

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      • Trusted Partner
        Nutrition and Food Safety, Second Edition
        January 2019

        Nutrition and Food Safety, Second Edition

        by Terry L. Smith

        Praise for the previous edition: "...easy-to-read...well-balanced...a good amount of detail."—School Library Journal Food recalls have made people nervous about eating some of their favorite foods. Every year, millions of people contract a foodborne illness. While many cases are nothing more than an upset stomach, some result in serious sickness. Nutrition and Food Safety, Second Edition explores the many risks to our food and water supplies, including bacterial contamination, agricultural pesticides, food additives, allergens, and industrial chemicals. Rapid changes in the food industry often outpace the ability of government oversight to protect the consumer. Learn about the interconnecting responsibilities of farmers, food processors, retailers, government regulators, and consumers to assure a safe food supply.

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      • Trusted Partner
        One Welfare Animal Health and Welfare, Food Security and Sustainability
        November 2023

        One Welfare Animal Health and Welfare, Food Security and Sustainability

        by Rebeca García Pinillos, Stella Maris Huertas Canén

        This thought-provoking book explores the link between animals, people and their social and physical environments in relation to livestock farming, food safety, food security and sustainability. Providing an overview of livestock farming and animal related food production systems in a one welfare context, One Welfare: Animal Health and Welfare, Food Security and Sustainability begins by considering the interconnections of animals, humans and their environment. It then expands into the food production system, and considers the integration of positive welfare, stress, use of welfare indicators and the economic perspective. Written by a team of international experts, it connects theory with best practice examples and case studies from both organizations and individuals that have successfully implemented a one welfare approach. Essential reading for academics and practitioners who work within farming, food systems and international development, this ground-breaking text is also an important read for veterinary and animal welfare professionals.

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      • Trusted Partner
        Food Safety
        Dietetics & nutrition
        April 2003

        Food Safety

        Contaminants and Toxins

        by Edited by J P F D'Mello

        Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.

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      • Trusted Partner
        Food Safety and International Competitiveness
        Agriculture & related industries
        July 2001

        Food Safety and International Competitiveness

        The Case of Beef

        by John Spriggs, Grant E Isaac

        Food safety is currently one of the most important issues confronting consumers, producers and distributors. It cannot be dealt with as just a physical problem but must be considered as a multi-dimensional one, affected by politics, economics and social influences. This book focuses on the specific example of food safety in the beef industry in the USA, Canada, the UK and Australia. It outlines the experience of a number of countries with food safety problems (such as BSE) and examines:drivers for change and institutional arrangements within the four countrieswhether there is a socially optimal approach to food safetyhow much consumers can rely on the industry to police itself and governments to look after their interestsIt also examines the implications for competitiveness and world trade.

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      • Trusted Partner
        Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
        Humanities & Social Sciences
        2021

        Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)

        by Olena Stiazhkina

        This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.

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      • Trusted Partner
        Simple Food!
        October 2020

        Simple Food!

        Anti the Food Frenzy in Our Minds

        by Thomas A. Vilgis

        This book follows a unique path in the ubiquitous food debate: it leads us on the trail of the origins of our food culture, from the Neolithic period to the present day. Thomas A. Vilgis has compiled a guide that combines scientific with cultural or sociological aspects. How did Stone Age man poach food? Which cereal varieties were cultivated first? What is the mysterious umami flavour all about? The cultural historical excursion gets interactive with plenty of recipes for those curious to test Kimchi with birch leaves or red cabbage in their dessert.

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      • Trusted Partner
        Integrated Food Safety and Veterinary Public Health
        Food manufacturing & related industries
        May 2006

        Integrated Food Safety and Veterinary Public Health

        by Sava Buncic

        The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety and shows how it results in concurrent benefits to animal well being, human health, protection of the environment and socioeconomics.

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      • Trusted Partner
        A Guide to Food Safety Sourcebook, First Edition
        January 2022

        A Guide to Food Safety Sourcebook, First Edition

        by James Chambers, General Editor

        Provides consumer health information about food safety, antimicrobial use, common foodborne pathogens and illnesses, basic food safety in the kitchen, safety by events and seasons, allergies, and intolerance. Includes index, glossary of related terms, and other resources.

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      • Trusted Partner
        Interactions between Medicines and Food
        2020

        Interactions between Medicines and Food

        by Prof. Dr. Martin Smollich and Dr. Julia Podlogar

        Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.

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      • Trusted Partner
        Natural Antimicrobials in Food Safety and Quality
        Food manufacturing & related industries
        October 2011

        Natural Antimicrobials in Food Safety and Quality

        by Wolf-Rainer Abraham, Maria do Carmo de Freire Bastos, Nicoletta Belletti, Patrick J Cullen, Isabel M P L V O Ferreira, Mendel Friedman, Antonio Gálvez, Pilar García Suárez, Gustavo Gonzàlez, Riadh Hammami, El Akrem Hayouni, Vijay K Juneja, Khaoula Khwaldia, Ching-Hsing Liao, Marta Mari, Faid Mohamed, Caterina Morcia, Victor O Oyetayo, Mehdi Razzaghi-Abyaneh, Claudia Ruiz-Capillas, Yuanxia Sun, Ljubisa Topisirovic. Edited by Mahendra Rai, Michael Chikindas.

        The demands of producing high quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of applications requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), this book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.

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      • Trusted Partner
        Food, risk and politics
        Humanities & Social Sciences
        April 2009

        Food, risk and politics

        Scare, scandal and crisis - insights into the risk politics of food safety

        by Ed Randall

        This is a book about the risk politics of food safety. Food-related risks regularly grab the headlines in ways that threaten reasoned debate and obstruct sensible policy making. In this book, Ed Randall explains why this is the case. He goes on to make the case for a properly informed and fully open public debate about food safety issues. He argues that this is the true antidote to the politics of scare, scandal and crisis. The book skilfully weaves together the many different threads of food safety and risk politics and offers a particularly rewarding read for academics and students in the fields of politics and media studies. It will also appeal to scholars from other disciplines, particularly social psychology and the food sciences. The book is a lively and exceptionally readable account of food safety and risk politics that will engage policy makers and the general reader. It promises to help us all manage food safety issues more intelligently and successfully. ;

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      • Trusted Partner
        Food Industry 4.0
        March 2022

        Food Industry 4.0

        Unlocking Advancement Opportunities in the Food Manufacturing Sector

        by Wayne Martindale, Linh Duong, Sandeep Jagtap, Mark Swainson

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      • Trusted Partner
        Ukraine. Food and History
        Humanities & Social Sciences
        2021

        Ukraine. Food and History

        by Olena Braichenko, Maryna Hrymych, Ihor Lylo, Vitaly Reznichenko

        This book tells the story of Ukrainian cuisine by placing it in its cultural context and presenting Ukrainian cooking as part of the intangible cultural heritage of Ukraine. The publication also explores the potential of cultural diplomacy and includes recipes that will make you fall in love with Ukraine.

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      • Trusted Partner
        Transformation of the Agri-food System in Central and Eastern Europe and the New Independent States
        Agriculture & related industries
        June 1997

        Transformation of the Agri-food System in Central and Eastern Europe and the New Independent States

        by Jill E Hobbs, William A Kerr, James D Gaisford

        This book offers a coherent perspective on the transition to a market-based agri-food system in the Central and Eastern European Countries and the New Independent States of the former Soviet Union. It provides a formal analysis of the entire food chain from farm inputs to final consumers including imports and exports. Major components of the agribusiness sector (inputs, farm-level marketing, processing, distribution and retailing) are all dealt with in separate chapters. In addition there is coverage of food security, multinationals, commercial law, finance and building market institutions. Theoretical chapters are devoted to problems concerning prices, transactions costs and bilateral monopoly. This theoretical discussion gives an in depth discussion of the difficulties underlying the process of transition to a market-based agri-food system and forms a consistent focus for the book as a whole. Overall, the book makes a highly original contribution to the literature on this topical subject and will be indispensable for agricultural and food economists, as well as general economists and others interested in the topic of economies in transition.

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      • Trusted Partner
        Lam Chua: Travel Notes on Food
        Food & Drink

        Lam Chua: Travel Notes on Food

        by Lam Chua

        Lam Chua: Travel Notes on Food involves Mr. Chua's travel notes and random thoughts on his trip for savoring food. He experiences around the world from Moscow to Buenos Aires, feasting your eyes on European and American styles and customs; he travels around China from Dalian of Liaoning to Sheung Wan of Hong Kong, savoring local culture and cuisines; he talks about food from cup noodles and sauce to fish roes and curry, airing opinions and making comments in passionate language. Besides, the book is illustrated by the Hong Kong talented artist as well as Mr. Chua's dedicated illustrator Ms. Meilo So. Her loose, flowing, and easily recognizable style add more appeal and interest to the book.

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      • Trusted Partner
        Microbial Food Safety
        Science & Mathematics
        March 2017

        Microbial Food Safety

        by Charlene Wolf-Hall, William Nganje

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