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      • Trusted Partner
        Qualities of food
        Business, Economics & Law
        October 2004

        Qualities of food

        by Mark Harvey, Andrew McMeekin, Alan Warde

        In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

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      • Trusted Partner
        Why We Should Care if a Sack of RiceFalls Over in China
        February 2024

        Why We Should Care if a Sack of RiceFalls Over in China

        The food of the future

        by Dr. Malte Rubach

        It is time to counter the numerous utopias, myths and established narratives of the future of nutrition with a fact-based scenario. This book shows where the natural limits of what is currently technologically feasible lie and how the global diversity of food cultures will ensure the survival of humanity in the future. It exposes the great promises of meat substitutes from the laboratory as well as vegan renunciation scenarios, and shows a realistic path for the future of global nutrition along the lines of the United Nations’ 17 Sustainable Development Goals.

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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
        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
        Qualities of food
        Business, Economics & Law
        July 2018

        Qualities of food

        by Mark Harvey, Stan Metcalfe, Andrew McMeekin, Mark Harvey, Alan Warde

        In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

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      • Trusted Partner
        Agri-food Chain Relationships
        Agriculture & related industries
        July 2010

        Agri-food Chain Relationships

        by Edited by Christian Fischer, Monika Hartmann.

        Against the background of global market liberalization, increasing consumer awareness and concerns and the spreading of complex technology, new ways to produce, distribute and consume food are evolving. The organization of agricultural production and distribution systems need to adapt, including the development and maintenance of sustainable business relationships between farmers, food processors and grocery retailers. While agricultural value chains have been promoted for decades, more attention is needed on how to enable economic agents to develop lasting relationships and trust within value chains. Using qualitative and quantitative empirical results, Agri-food Chain Relationships offers an insight into the sustainability of current agribusiness relationships and discusses how these may be improved. Theoretical foundations for analysing agri-food chain relations are considered alongside case studies of different countries, food chains and chain stages regarding the issues of sustainable relationships and trust.

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      • Trusted Partner
        Weekly Plan of Starting food
        Food & Drink

        Weekly Plan of Starting food

        by Liu Changwei

        This book is a complete guide to starting food. It’s written by Liu Changwei who is a professional children dietitian. Baby’s parents can find the answers to the almost all of the fundamental problems easily, especially the weekly plans of starting food. There are 215 baby food recipes which are accumulated by Docter Liu by more than one year .These recipes can meet the nutrient requirements of baby( more than 6 months’ old ). There also are more than two hundreds attractive illustrations. Parents can find the nutrient information of each recipes from the topics easily. Delicious energy –giving food recipes are specially prepared for the sick baby. With the help of these recipes, baby can reply from the disease quickly.

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      • Trusted Partner
        No Place for Taste
        March 2020

        No Place for Taste

        Food Myths and the Rapid Change of Food Culture

        by Manfred Kriener

        This book is not a manual but provides an information kit so we can find our way intelligently and make decisions. Nutrition is a constant talking point, but often there is a lack of knowledge and judgement. Amidst this confusion of facts, Manfred Kriener clarifies the rapid change of our food culture. He covers the entire range from the vegan trend to insect food, from aquaculture to cultured meat. Kriener also focuses on the various obscure quality seals, chaotic labelling on the wine rack and our inconsistency as consumers. The new world of food in eleven chapters, spicy at times, but plenty of food for thought and to whet the appetite.

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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
        Health, Nutrition and Food Demand
        Dietetics & nutrition
        March 2003

        Health, Nutrition and Food Demand

        by Wen S Chern, Kyrre Rickertsen

        Over the last two decades, increasing concerns about health risks related to diets have had significant impacts on food consumption patterns in the United States and Europe. This timely book presents the results of several comparative studies of the impacts of health information on food consumption behaviour amongst various socio-economic groups, and across many different countries. It also provides economic analysis of food demand estimations, and implications for future global food systems.

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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
        Reforming food in post-Famine Ireland
        Humanities & Social Sciences
        July 2014

        Reforming food in post-Famine Ireland

        Medicine, science and improvement, 1845–1922

        by Ian Miller

        Reforming food in post-famine Ireland: Medicine, science and improvement, 1845-1922 is the first dedicated study of how and why Irish eating habits dramatically transformed between the famine and independence. It also investigates the simultaneous reshaping of Irish food production after the famine. Adopting an interdisciplinary approach, the book draws from the diverse methodological disciplines of medical history, history of science, cultural studies, Irish studies, gender studies and food studies. Making use of an impressive range of sources, it maps the pivotal role of food in the shaping of Irish society onto a political and social backdrop of famine, Land Wars, political turbulence, the First World War and the struggle for independence. It will be of interest to historians of medicine and science as well as historians of modern Irish social, economic, political and cultural history. ;

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      • Trusted Partner
        Food and Financial Crises in Sub-Saharan Africa
        Financial crises & disasters
        December 2011

        Food and Financial Crises in Sub-Saharan Africa

        Origins, Impacts and Policy Implications

        by Edited by David R Lee, Muna B Ndulo.

        Dramatic increases in food prices, as witnessed on a global scale in recent years, threaten the food security of hundreds of millions of the rural poor in Sub-Saharan Africa alone. This book focuses on recent food and financial crises as they have affected Africa, illustrating the problems using country case studies, that cover their origins, effects on agriculture and rural poverty, their underlying factors and making recommendations as to how such crises could best be addressed in the future.

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      • Trusted Partner
        Who's gonna cook this food?

        Who's gonna cook this food?

        women, housework and healthy diet

        by Bela Gil

        Today, after decades of scientific research and questioning of the fast-food industry, we know that ultra-processed foods are major promoters of chronic non-communicable diseases such as diabetes and hypertension, as well as contributing to the destruction of nature, since they are based on monocultures of commodities such as soy, wheat, corn and sugar cane. We also know that home cooking with fresh or minimally processed ingredients is the best option for nourishing the body, strengthening regional cultures and respecting the environment. But, as Bela Gil asks in her new book, who is going to make this food? Based on this question, the chef, presenter and activist links healthy eating, feminism and domestic work, complexifying a debate ignored by cookbooks and cooking shows. Is it the housewife, the mother, the grandmother, the wife, the migrant domestic worker, the poor black woman from the periphery who will continue to have to man the stove? And who will make her food, her family's food? In Who's going to make this food?, Bela Gil criticizes the historical devaluation of the act of cooking, which has its roots in slavery, and calls for the payment of wages for domestic work, a theme of the work of thinkers such as Silvia Federici. “Is it right that, for a few to have fresh food and be healthy and free to pursue their dreams, many others have to make do with ultra-processed products that are bad for the body and the planet - and that's when they don't go hungry?”

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      • Trusted Partner
        Agricultural Innovation for Societal Change
        October 2024

        Agricultural Innovation for Societal Change

        Towards Sustainability

        by Bo Malte Ingvar Bengtsson

        Over the centuries, agriculture has developed through technological steps illustrated by various agricultural revolutions. This book describes and analyses significant agricultural changes since the mid-1960s in the context of development, innovation and adoption by revisiting resource-poor farmers in Ethiopia, Sweden and Trinidad and Tobago, and considering overall development changes up to the early 2020s. It is a platform for discussing current issues for future global food security in the context of globalization and free global trade which have influenced economic growth in many countries but also created environmental concerns and a rapid increase in the number of transnational corporations (TNCs). Sustainable food production is now a global priority and therefore ecological footprints must be reduced - this book provides examples of possible technical changes required to achieve this. Reducing greenhouse gas emissions alone is insufficient: political attention must be paid to declining biodiversity, the increasing global exploration of natural resources, demography, increased consumption, waste mountains, expanding migration and antibiotic resistance. Agribusiness TNCs will challenge national governments and international donors in both research and development, increasing competition for leadership. A gradual societal change, incorporating an understanding of biological fundamentals, is necessary for achieving sustainability and for leading us towards the next agricultural revolution.

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      • Trusted Partner
        Agriculture for Improved Nutrition
        Medicine
        February 2019

        Agriculture for Improved Nutrition

        Seizing the Momentum

        by Shenggen Fan, Sivan Yosef, Rajul Pandya-Lorch

        Approximately 800 million people suffer from hunger, 2 billion from lack of micronutrients and more than 2 billion from excessive weight and obesity. There is renewed interest in reshaping agricultural and food systems at global, regional and national levels, so that poor and vulnerable people have access to nutritious sustenance. This book reviews research findings, results from on-the-ground programmes and interventions, and policy experiences from the past 5-10 years. It examines the direct and indirect effects of agriculture on nutrition, following the agricultural value chain to explore this complex relationship, from biodiversity and crop fortification, to programme evaluation, to the impact of agricultural policies on consumers' choices and actions. It explores the roles of various stakeholders along the chain including women and the private sector, and cross-cutting themes such as data and capacity building. Developing country experiences and the knowledge and action gaps that remain in truly integrating agriculture and nutrition aims and related practices are considered. Key features: -Considers the evidence base on the relationship between agriculture and nutrition. -Includes insights from internationally renowned researchers. -Presents data from real-world settings that is highly relevant to the challenges currently faced by developing countries. This book is ideal for policy-makers and students studying agriculture, international development and nutrition.

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