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      • Stanford University Press

        Founded in 1892, Stanford University Press publishes 130 books a year across the humanities, social sciences, law, and business. Our books inform scholarly debate, generate global and cross-cultural discussion, and bring timely, peer-reviewed scholarship to the wider reading public. Numerous recent accolades include the Hayek Book Award and an NAACP Image Award nomination, while our authors and their books frequently appear in impactful media outlets such as the New York Times and NPR as well as in leading academic journals. Readers can find SUP titles at physical and online retailers around the world. At the leading edge of both print and digital dissemination of innovative research, with more than 3,000 books currently in print, SUP is a publisher of ideas that matter, books that endure.

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      • OB STARE

        OB STARE is a Spanish publisher specialized in conscious maternity, early childhood education and development that supports knowledge and freedom of choice. We publish inspirational books for a new way of looking, including empowerment, gender equality, self-love and sexual diversity.

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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
        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
        Climate Change and Food Security
        December 2024

        Climate Change and Food Security

        by Sukanta Mondal, Pankaj Singh, Ram Lakhan Singh, Abhijith Padukana, Yasmeen Basade, Bikash Kanti Biswas, Olipriya Biswas, Saronik Bose, Amrita Chakraborty, Sirshendu Chatterjee, Himani Chhatwal, Radadiya Chirag, Sudip Kumar Das, Jalpa Dobaria, Pranabesh Ghosh, Pawan Kumar Kanaujia, Abhishek Konar, Bimal Prasanna Mohanty, Muralidhar Y., Anupama Ojha, Ashutosh Pandey, Yash Pandey, Akarsh Parihar, Satish S. Patil, Ramya Putturu, Samar Singh, Saumya Singh, Sravanthi Mannem, Sudheer Korukonda, Himanshu Sekhar Swain, Mukesh Pratap Yadav, Aditya Kodagu, Geetha Nagaraja, Shreya Singh

        The effects of climate change on food production and security are many and varied and represent one of the biggest challenges facing humanity today. As the human population increases there is increasing pressure on land availability and water resources. In many staple crops, warming temperatures have caused decreases in overall yields but at the same time the demand for cheaper and more sustainable food has increased. This edited volume examines the effects of climate change on all aspects of food production and how this is affecting food security in many parts of the world. The book presents a series of chapters which describe new technologies aimed at mitigating these effects via, for example, genetic modification, microbial science, and the introduction of new crops. · Information is presented in a very accessible and logical format. · The book focuses on sustainable food security and safety, illustrated with case studies. · The chapters cover the latest thinking on food security via sustainable livestock and agricultural production. · The book describes the social issues related to food safety, regulatory frameworks, and policies in the light of climate change.

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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
        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
        Nutritive Requirements of Ruminant Animals
        Animal husbandry
        January 1992

        Nutritive Requirements of Ruminant Animals

        Protein

        by Agricultural and Food Research Council Technical Committee

        This books discusses the nuritive requirements of ruminant animals

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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
        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
        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
        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
        Consumer Behaviour in Food and Healthy Lifestyle
        Business, Economics & Law
        June 2020

        Consumer Behaviour in Food and Healthy Lifestyle

        by Isaac K Ngugi, Helen O'Sullivan, Hanaa Osman

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      • Trusted Partner
        The Food Companions
        Humanities & Social Sciences
        August 2011

        The Food Companions

        Cinema and consumption in wartime Britain, 1939–45

        by Richard Farmer, Jeffrey Richards

        The introduction of rationing in January 1940 ensured that food became a central concern for the British people during the Second World War. The food companions investigates the cinema of this period and demonstrates the cultural impact that rationing and food control had on both government propaganda and commercial feature films. Combining archival research, detailed film analysis, and the extensive use of contemporary documents and resources, this book is the first to fully address the extensive propaganda work of the Ministry of Food both inside and outside the cinema. It also explores the tensions contained in images of communal dining, investigating the role that food played in Gainsborough's narratives of excess and identifying and analysing a cycle of black-market feature films. Lively and illuminating, The food companions will be welcomed by film scholars, historians, students, and anyone who has ever wondered about the important contribution that tea made during the war to shaping ideas of Britishness. ;

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      • Trusted Partner
        Lam Chua: Travel Notes on Food 2

        Lam Chua: Travel Notes on Food 2

        by Lam Chua

        Lam Chua: Travel Notes on Food 2 is a sequel to Lam Chua: Travel Notes on Food, involving Mr. Chua's travel notes and random thoughts on his trip for savoring food, especially his new articles as well as his Weibo post about delicacies, anecdotes and scenery during 2018 to 2020. What Mr. Chua delivers to us in this book goes beyond just travelling and food, but more of his refreshing insight into life's ups and downs.

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      • Trusted Partner
        Biology and Breeding of Food Legumes
        Agronomy & crop production
        September 2011

        Biology and Breeding of Food Legumes

        by Geert Angenon, Ashwani K Basandrai, Judith Burstin, Steven B Cannon, S K Chaturvedi, H K Chaudhary, Percy Maruwa Chimwamurombe, Nazmul Haq, Manabu Ishitani, Shiv Kumar, Monika Lulsdorf, Michael Materne, Nobuko Ohmido, Klaus Oldach, Reid G Palmer, Marta Santalla, Jessica Schlueter, B B Singh, Mohar Singh, Carlos Roberto Spehar, Brijesh K Tiwari, Cenzig Toker, Rajeev K Varshney, Maria Wedzony, Asibuo James Yaw. Edited by Aditya Pratap, Jitendra Kumar.

        Food legumes are important constituents of human and animal nutrition, supplying high quality proteins crucial for a balanced diet. These crops also play an important role in low-input agricultural production systems by fixing atmospheric nitrogen. Despite systematic and continuous breeding efforts by legume researchers all over the world, substantial genetic gains have not been achieved. These issues require immediate attention, and overall, a paradigm shift is needed in breeding strategies to strengthen our traditional crop improvement programs. To this end, Biology and Breeding of Food Legumes provides extensive information on their history, origin, evolution and botany, as well as breeding objectives and procedures, nutritional improvement, industrial uses, post-harvest technology and recent developments made through biotechnological intervention.

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      • Trusted Partner
        Orgy for coloring in
        Lifestyle, Sport & Leisure

        Orgy for coloring in

        by Bebel Abreu (editor) / Alex Vieira (author) / André Valente (author) / Feppa Rodrigues (author) / Flavio Zerloti (author) / Indio San (author) / Janara Lopes (author) / João Montanaro (author) / Kiko Dinucci (author) / Laerte (author) / Luciana Bastos (author) / Luciano Feijão (author) /Marcelo Araújo (author) / Max Kisman (author) / Oga Mendonca (author) / Orlando Pedroso (author) / Samuel Rodrigues (author) / Tiago Elcerdo (author) / Adão Iturrusgarai (author) / Ale Kalko (author) / Alejandro Magallanes (author) / Christiano Mascaro (author) / Diego Sanches (author) / Eduardo Belga (author) / Gabriel Goés (author) / Fabio Zimbres (author) / Fernanda Guedes (author) / Flávio Flock (author) / Guma (author) / Maël Boutin (author) / Renata Miwa (author) / Rogerio Nunes (author) / Santiago Mourão (author) / Sen Hesse (aka Carlo Giovani) (author) / Thais dos Anjos (author) / Zé Otavio (author)

        The first coloring book for adults only! 34 drawings of orgies in fun and naughty variations: marine, idyllic, somber, poetic and much more. Drawn by 35 different artists especially for this publication. The kit contains 2 sets with 17 different orgies each + crayons + sticker of the orgy drawn by the great cartoonist Laerte, wrapped in a special (and discreet) package.

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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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