Throughout history, human societies have struggled to ensure that all people have access to sufficient food to lead active and healthy lives. Despite great global effort, events of the early 21st century clearly demonstrate that food remains a pressing challenge which has significant implications for security. In this book, Bryan McDonald explores how processes of globalization and global change have reshaped food systems in ways that have significant impacts for the national security of states and the human of communities and individuals. Over the past few decades, local, regional, and national food systems have increasingly become intertwined in an emerging global food network. This complex web of relations includes the production, harvest, processing, transport, and consumption of food. While this global food network provides new opportunities for improving health and well-being, it also gives rise to new sources of security threats and vulnerabilities. This detailed and comprehensive introduction to the major issues impacting global food security will be essential reading for students and scholars in security studies, international politics, and environmental studies.

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, "Wine Politics" exposes a little-known but extremely influential aspect of the wine business - the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, "Wine Politics" reveals just how deeply politics matters - right down to the taste of the wine in your glass tonight.

History | Food Studies A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay.   Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery.'Joanna Blythman, The Spectator 'A bombshell book' Daily Mail 'Eye-opening and important . . . a book full of righteous anger' Bee Wilson, from her Foreword Did you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as 'category 1 carcinogens'? Would you eat them if you knew they caused bowel cancer? Following ten years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many 'artisanal' products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour. These additives are, in fact, unnecessary. Parma ham has not contained them for nearly 30 years - and indeed all traditional cured meats were once produced without nitrate and nitrite. Progressive producers are now increasingly following that example.? Who Poisoned Your Bacon? - featuring a foreword by acclaimed food writer Bee Wilson - is the authoritative, gripping and scandalous story of big business flying in the face of scientific health warnings. It allows you to evaluate the risks, and carries a message of hope that things can change.

Text in German. The theme of this book is nutrition: the manufacture and availability of foodstuffs, and their preparation and presentation in the context of a societys social and cultural development. Nutrition and physical wellbeing are closely linked. Human beings and animals alike need to eat in order to survive. In our rich industrial nations, where the availability of food is taken for granted, attitudes towards food tend toward extremes: asceticism on the one hand, and overindulgence and excess on the other. Over the centuries, methods of food consumption and food preparation have become refined in tandem with the ever more differentiated organisation of human coexistence between these two poles. Regional and social differences in taste-related culture have arisen, each representative of the lifestyle of their time. Today, cooking and the arranging of food may have an almost artistic form, with high expectations for the quality of the product and its preparation. The fact is, however, that we live in a society in which almost all products are industrially produced. We have no power to influence the production process, and the lists of ingredients on the packaging that provide information on the composition of individual foods are puzzling, and make us doubt whether the product is really what it pretends to be. In a wide-ranging tour dhorizon, this book investigates the complex contemporary semantic fields of foods, their production and preparation, their presentation in a commercial context, and their marketing in the media. The author also takes a critical look at the new enthusiasm for DIY food production, baking, and even livestock slaughter, and examines the star system way cooking is presented in the media. The resulting book is a cultural history of food and of eating from a cultural history, sociology, psychology, economy, and media perspective, as they exist within the contemporary discourse on nutrition with its extremes of hype and hubris. Volker Fischer was deputy director of the Deutsches Architekturmuseum in Frankfurt am Main for over ten years. From 1994 to 2012 he has built up a new design department at the Museum for Applied Arts in Frankfurt. At the same time, he taught on the history of architecture and design at the Hochschule fur Gestaltung in Offenbach. Fischer is already represented in Edition Axel Menges by books on Stefan Heiliger, Richard Meier, Stefan Wewerka, the Commerzbank in Frankfurt am Main by Norman Foster, Hall 3 of Messe Frankfurt by Nicholas Grimshaw, on "beauty design" as well as on the design activities of Lufthansa and Apple.

African agriculture is currently at a crossroads, at which persistent food shortages are compounded by threats from climate change. But, as this book argues, Africa can feed itself in a generation and help contribute to global food security. To achieve this Africa has to define agriculture as a force in economic growth by: advancing scientific and technological research; investing in infrastructure; fostering higher technical training; and creating regional markets. To govern the transformation Africa must foster the emergence of a new crop of entrepreneurial leaders dedicated to the continent's economic improvement. This new edition of The New Harvest provides ideas on how to implement a series of high-level decisions adopted by African leaders to place agriculture at the center of the continent's long-term economic transformation. It puts agriculture in the context of the Science, Technology and Innovation Strategy (STISA-24) adopted by African presidents in 2014. More importantly, this edition provides a policy framework that could be adopted for other sectors such as health, industry and green innovation. Incorporating research from academia, government, civil society, and private industry, the book suggests multiple ways that individual African countries can work together at the regional level to develop local knowledge and resources, harness technological innovation, encourage entrepreneurship, increase agricultural output, create markets, and improve overall economic performance.

*Winner of the 2022 Cherasco International Prize* 'Thoroughly engrossing' Michael Pollan, The Atlantic 'Wonderful, energising' Kathryn Hughes, The Guardian Coffee is one of the most valuable commodities in the history of the global economy and the world's most popular drug. The very word 'coffee' is one of the most widespread on the planet. Augustine Sedgewick's brilliant new history tells the hidden and surprising story of how this came to be, tracing coffee's 400-year transformation into an everyday necessity. The story is one that few coffee drinkers know. Coffeeland centres on the volcanic highlands of El Salvador, where James Hill, born in the slums of nineteenth-century Manchester, founded one of the world's great coffee dynasties. Adapting the innovations of the industrial revolution to plantation agriculture, Hill helped to turn El Salvador into perhaps the most intensive monoculture in modern history, a place of extraordinary productivity, inequality and violence. The book follows coffee from the Hill family plantations into the United States, through the San Francisco roasting plants into supermarkets, kitchens and work places, and finally into today's omnipresent cafes. Sedgewick reveals the unexpected consequences of the rise of coffee, which reshaped large areas of the tropics, transformed understandings of energy, and ultimately made us dependent on a drug served in a cup. 'Gripping' The Spectator 'An eye-opening, stimulating brew' The Economist

What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert? Welcome to the restaurant business, where the hours are punishing, the conditions are brutal and the Chef's Special has been languishing at the back of the fridge for the past three days. This is an industry plagued with obsessives. Why else do some chefs drive themselves crazy in pursuit of elusive Michelin stars, when in reality all they're doing is 'making someone else's tea'? Nothing is left to chance: the lighting, the temperature or even the cut of the salmon fillet. There's even a spot of psychology behind the menu. What do they want you to order? What makes them the most money? And why should you really hold back on those side dishes? In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this GBP90 billion a year industry tick. So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp).

So you want to set up a food business? You want to be your own boss, show off your skills and have an adventure? Street food is the best place to start. It is delicious and fun, well-paid and life-affirming, offering pure freedom and a chance to develop a real obsession with the weather forecast. It can also be hand-to-mouth, heartbreaking, soul-destroying and heavy manual labour - but more on that later. Delicious Freedom is a guide for anyone thinking about setting up their own street food business, for those who don't have the time or inclination to read a dull tome on business strategy. It is the book Miranda Roberts wishes had existed seven years ago when she started her street food adventure, and one which many people are searching for. It provides tangible advice from what you will sell to where will you do it and to whom. Throughout the book you will find stories from those who have tried and succeeded as well as those who have tried and failed, what they've all learnt and why they did it. This accessible book encompasses all the highs and lows of running your own business, and provides an insight into one of the most exciting sectors of the hospitality industry.

Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry offers a definitive guide to the many rich dimensions of the bean and the beverage around the world. Leading experts from business and academia consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain. Drawing on interviews and the lives of people working in the business-from pickers and roasters to coffee bar owners and consumers-this book brings a compelling human side to the story. The authors avoid romanticizing or demonizing any group in the business. They consider basic but widely misunderstood issues such as who adds value to the bean, the constraints of peasant life, and the impact of climate change. Moving beyond simple answers, they represent various participants in the supply chain and a range of opinions about problems and suggested solutions in the industry. Coffee offers a multidimensional examination of a deceptively everyday but extremely complex commodity that remains at the center of many millions of lives. Tracing coffee's journey from field to cup, this handbook to one of the world's favorite beverages is an essential guide for professionals, coffee lovers, and students alike. Contributions by: Sarah Allen, Jonathan D. Baker, Peter S. Baker, Jonathan Wesley Bell, Clare Benfield, H. C. "Skip" Bittenbender, Connie Blumhardt, Willem Boot, Carlos H. J. Brando, August Burns, Luis Alberto Cuellar, Olga Cuellar, Kenneth Davids, Jim Fadden, Elijah K. Gichuru, Jeremy Haggar, Andrew Hetzel, George Howell, Juliana Jaramillo, Phyllis Johnson, Lawrence W. Jones, Alf Kramer, Ted Lingle, Stuart McCook, Michelle Craig McDonald, Sunalini Menon, Jonathan Morris, Joan Obra, Price Peterson, Rick Peyser, Sergii Reminny, Paul Rice, Robert Rice, Carlos Saenz, Vincenzo Sandalj, Jinap Selamat, Colin Smith, Shawn Steiman, Robert W. Thurston, Steven Topik, Tatsushi Ueshima, Camilla C. Valeur, Geoff Watts, and Britta Zeitemann

Ces principes directeurs sont le resultat d'une consultation d'experts dirigee conjointement par la FAO et l'OMS en juillet 2019. Ils adoptent une approche holistique des regimes alimentaires et tiennent compte des recommandations nutritionnelles internationales, du cout environnemental de la production et de la consommation alimentaires ainsi que de la capacite d'adaptation aux contextes sociaux, culturels et economiques locaux. L'expression "alimentation saine et durable" a ete convenue au cours de la consultation pour englober les deux dimensions de l'alimentation - durabilite et salubrite. Les regimes alimentaires sains et durables sont des modeles alimentaires qui promeuvent toutes les dimensions de la sante et du bien-etre des individus, presentent un faible impact environnemental, sont accessibles, abordables et sont culturellement acceptables. Ils visent le bien-etre des individus a toutes les etapes de la vie, pour les generations actuelles et futures. Ils contribuent a prevenir la malnutrition sous toutes ses formes et a reduire les risques de maladies non transmissibles liees a l'alimentation, tout en soutenant la preservation de la biodiversite. Ces principes directeurs soulignent le role de la consommation et des regimes alimentaires dans la contribution a la realisation des objectifs de developpement durable (ODD) au niveau des pays, en particulier les objectifs 1 (Pas de pauvrete), 2 (Faim zero), 3 (Bonne sante et bien-etre), 4 (Education de qualite), 5 (egalite entre les sexes), 12 (consommation et production responsables) et 13 (action pour le climat). Ils sont transcrits sous forme de messages clairs et non techniques a l'usage des gouvernements et d'autres acteurs impliques dans la prise de decision politique et la communication.

World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production. Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at developments in understanding of egg composition and chemistry. The book then reviews pathogens in eggs, including methods of transmission and techniques to prevent or remove contamination. The final part of the book reviews advances in understanding, measuring and enhancing the sensory and nutritional quality of eggs. Achieving sustainable production of eggs Volume 1: Safety and quality will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 2 which reviews animal welfare and sustainability issues.

"Needless to say, such a book is timely as it provides a valuable account of modern food safety management in poultry processing, coupled with the key elements of sustainable production systems." - Poultry Production To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

Now in its 19th edition, the SA Wine Industry Directory 2018 simplifies and clarifies the multi-faceted business that makes South African wine go round. This includes key organisations, producer-businesses, and brands in the industry. These range from boutique outfits, right through private cellars and estate wineries, to co-ops and producing wholesalers. Also listed is a complete list of wine and industry writers, as well as the country’s wine competitions, guidelines on BEE implementation, production cost control and trading fair in our industry. Also suppliers of services and products to the industry, grape vine cultivars and clones, areas of origin and much more. Complete and updated SA wine statistics are presented in collaboration with Sawis (SA Wine Industry Information and Systems).

This fascinating book delves into the innovative and visually stimulating world of top Italian foods. As the renowned designer Ettore Sottsass once said, Eating necessarily involves a creative process. In this sense it lies within the realm of the design profession. Eighty well-known Italian food products from the nineteenth century to the present day have been chosen and placed in broad historical contexts. The book tells the story of all the design phases of each item from the initial conception of the idea to its shape, packaging, communication, and advertising. A range of visuals, including original projects drawings, posters, and magazine and television advertisements accompany informative text discussing the role of each brand and its impact on consumers personal habits. Featuring a broad selection of products, such as as Parmiggiano Reggiano cheese, Illy coffee, Panettone Motta, Cirio tomatoes, Barilla pasta, San Pellegrino water, and Nutella, this book is perfect for advertising professionals, graphic designers, brand managers, product designers, and anyone with an interest in Italian food and design.

Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day - and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce.As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society - and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.

In May 1994, a box containing 4000 pages of internal tobacco industry documents arrived at the office of Professor Stanton Glantz at the University of California, San Francisco. The anonymous source of these "cigarette papers" was identified in the return address only as "Mr. Butts" - presumably a reference to the Doonesbury cartoon character. These documents provide a shocking inside account of the activities of one tobacco company over more than 30 years. This book seeks to show that the tobacco industry's conduct has been more cynical and devious than even its harshest critics have suspected. For more than three decades, the industry has internally acknowledged that smoking is addictive and that use of tobacco products causes disease and death. Despite this acknowledgment, based on the industry's own internal and contract research, the industry has engaged in a variety of tactics to deny its own findings and to convince the public that there is still doubt about the harmful effects of tobacco or that the effects have been exaggerated. These campaigns of disinformation, the text argues, have been designed to maintain company profits, to block government regulation, and to defeat

For years we've been told that traditional foods are unhealthy because of their saturated fat content. In place of grass-fed meat, grass-fed dairy products, and eggs from hens running on pasture, we now mostly eat grain-fed meat and processed factory foods - and we've witnessed an epidemic of disease, from type-2 diabetes to heart disease and cancer. Modern agriculture has locked us into an unhealthy, vicious circle, with degraded foods pouring from an overstretched, impoverished landscape. There's a simple remedy: the grass-fed movement. We can make sure that the meat, dairy foods and eggs we buy come from animals grazing on or running in pasture, as they always used to. This will also put life back into our soils and wildlife back onto our farmland. Graham Harvey, agricultural advisor to BBC Radio 4's The Archers, lays out all the arguments for grass-fed food - why it's good for us, and why it's good for the planet.

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, "Wine Politics" exposes a little-known but extremely influential aspect of the wine business - the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, "Wine Politics" reveals just how deeply politics matters - right down to the taste of the wine in your glass tonight.

Combining frontline investigation with startling new data, Tristram Stuart's Waste shows how the way we live now has created a global food crisis - and what we can do to fix it. With shortages, volatile prices and nearly one billion people hungry, the world has a food problem - or thinks it does. Yet farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food - enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market. But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Travelling from Yorkshire to China, from Pakistan to Japan, and introducing us to foraging pigs, potato farmers, freegans and food industry directors, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. 'Tristram Stuart lifts the lid on the obscene levels of produce ending up in landfill ... read it and weep' The Sun 'Passionate, closely argued and guaranteed to make the most manic consumer peer guiltily into the recesses of their fridge' Sunday Telegraph 'An extremely thought-provoking, passionate study' Scotland on Sunday Tristram Stuart has been a freelance writer for Indian newspapers, a project manager in Kosovo and a prominent critic of the food industry. He has made regular contributions to television documentaries, radio and newspaper debates on the social and environmental aspects of food. His first book, The Bloodless Revolution, was published in 2006.

The contents of your pint glass have a much richer history than you could have imagined. Through the story of the hop, Hoptopia connects twenty-first century beer drinkers to lands and histories that have been forgotten in an era of industrial food production. The craft beer revolution of the late twentieth century is a remarkable global history that converged in the agricultural landscapes of Oregon's Willamette Valley. The common hop, a plant native to Eurasia, arrived to the Pacific Northwest only in the nineteenth century, but has thrived within the region's environmental conditions so much that by the first half of the twentieth century, the Willamette Valley claimed the title "Hop Center of the World." Hoptopia integrates an interdisciplinary history of environment, culture, economy, labor, and science through the story of the most indispensible ingredient in beer.