Few things are as important as the food we eat. Conversations in Food Studies demonstrates the value of interdisciplinary research through the cross-pollination of disciplinary, epistemological, and methodological perspectives. Widely diverse essays, ranging from the meaning of milk, to the bring-your-own-wine movement, to urban household waste, are theproduct of collaborating teams of interdisciplinary authors. Readers are invited to engage and reflect on the theories and practices underlying some of the most important issues facing the emerging field of foodstudies today. Conversations in Food Studies brings to the table thirteen original contributions organized around the themes of representation, governance, disciplinary boundaries, and, finally, learning through food. This collection offers an important and groundbreaking approach to food studies as it examines and reworks the boundaries that have traditionally structured the academy and that underlie much of food studies literature.

From large-scale cattle farming to water pollution, meat- more than any other food-has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations' diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society. Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugenics debate around meat, and the environmental impact of livestock, among other topics. Through his comprehensive, multifaceted research, he provides readers with the political, economic, social, and cultural factors behind meat consumption over the last two centuries. With a special focus on East Asia, Meat Makes People Powerful reveals how national governments regulated and oversaw meat production, helping transform virtually vegetarian cultures into major meat consumers at record speed. As more and more Americans pay attention to the sources of the meat they consume, Warren's compelling study will help them not only better understand the industry, but also make more informed personal choices. Providing an international perspective that will appeal to scholars and nutritionists alike, this timely examination will forever change the way you see the food on your plate.

Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper. As the technical and economic feasibility, as well as the level of consumer acceptance, have increased its use has been growing fast. International organizations including the Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have coordinated and worked with others to develop norms and review the safety and efficacy of irradiated foods. Commended in the Foreword by Carl Blackburn, Food Irradiation Specialist, Joint FAO / IAEA Division of Nuclear Techniques in Food and Agriculture, this book makes a strong case for the use of this overwhelmingly safe food processing technique. This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma, electron beam and X-ray food irradiation, its impact on food matrices and microorganisms, legislation and market aspects. It is the first book to cover control and structural analysis in food irradiation and, being written by leading experts in the field, addresses the current global best practices. It contains updated information about the commercial application of food irradiation technology, especially regarding the type of radiation based on food classes and covers dosimetry, radiation chemistry, food decontamination, food quarantine, food processing and food sterilization.

The new century brings challenges and opportunities with an aging population and the rise of food prices and health care costs. Scientific advances are changing the way we approach and define the scientific questions about nutrition. We can now develop molecular and genomic approaches to human intervention. There is increased appreciation of the important roles that food and food additives play in human development, especially in the special circumstances of obesity, aging, adolescence, and widespread population migrations.

The goal of this volume is to provide a road map for scientific endeavors in this century. Potential international collaborations are outlined, and an analysis of how the evolving global economy will affect the future directions of nutrition and human health is included. Topics specifically emphasized in the book include: Opportunities in foods for health: the role of dairy products, the improvement of dairy products, the role of antioxidants, improving food production, and food safetyOpportunities in foods for health and medicine: perspectives in nutrition and human health, creating opportunities to improve human health and nutrition, improving immunity using foods, and human intervention and health improvements using foods in aging, obese, and adolescent populationsNew and innovative technologies in foods for health: metabolomics and nutritional genomics, development of biomarkers, and macronutrient and gene - nutrient interactions.Building partnerships: connecting with consumers, university - industry interactions and intellectual property management, creating international collaborations.

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Beer is defined as a fermented alcoholic beverage made of malted cereals, water, hops, and yeast. This alcoholic beverage has been consumed for thousands of years, when independent events revealed that some juices fermented when left in the open air, giving as a result a completely different product. The first chapter of this book aims to examine the role of beer in medicine from around 2000 B.C. to A.D. 1000 in Mesopotamian, Egyptian, Greek, and Roman texts. Chapter Two presents the possibilities of beer fermentation with encapsulated yeast cells. Chapter Three reviews the effects of the almond addition and the yeast strain used for fermentation, on the beer chemical properties. Chapter Four focuses on the quantitative analytical methods to organic ingredients in the quality control process for beer production. Chapter Five studies the role of Saccharomyces spp. in the brewing process and its serial repitching impact. Chapter Six provides a discussion on the inactivation of beer yeast by microbubbled carbon dioxide at low pressure and quality evaluation of the treated beer.

Separately they were formidable--together they were unstoppable. Despite their intriguing lives and the deep impact they had on their community and region, the story of Richard Joshua Reynolds (1850-1918) and Katharine Smith Reynolds (1880-1924) has never been fully told. Now Michele Gillespie provides a sweeping account of how R. J. and Katharine succeeded in realizing their American dreams.
From relatively modest beginnings, R. J. launched the R. J. Reynolds Tobacco Company, which would eventually develop two hugely profitable products, Prince Albert pipe tobacco and Camel cigarettes. His marriage in 1905 to Katharine Smith, a dynamic woman thirty years his junior, marked the beginning of a unique partnership that went well beyond the family. As a couple, the Reynoldses conducted a far-ranging social life and, under Katharine's direction, built Reynolda House, a breathtaking estate and model farm. Providing leadership to a series of progressive reform movements and business innovations, they helped drive one of the South's best examples of rapid urbanization and changing race relations in the city of Winston-Salem, North Carolina. Together they became one of the New South's most influential elite couples. Upon R. J.'s death, Katharine reinvented herself, marrying a World War I veteran many years her junior and engaging in a significant new set of philanthropic pursuits.
"Katharine and R. J. Reynolds" reveals the broad economic, social, cultural, and political changes that were the backdrop to the Reynoldses' lives. Portraying a New South shaped by tensions between rural poverty and industrial transformation, white working-class inferiority and deeply entrenched racism, and the solidification of a one-party political system, Gillespie offers a masterful life-and-times biography of these important North Carolinians.

The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.

On the sidewalks of Manhattan's Chinatown, you can find street vendors and greengrocers selling bright red litchis in the summer and mustard greens and bok choy no matter the season. The neighborhood supplies more than two hundred distinct varieties of fruits and vegetables that find their way onto the tables of immigrants and other New Yorkers from many walks of life. Chinatown may seem to be a unique ethnic enclave, but it is by no means isolated. It has been shaped by free trade and by American immigration policies that characterize global economic integration. In From Farm to Canal Street, Valerie Imbruce tells the story of how Chinatown's food network operates amid-and against the grain of-the global trend to consolidate food production and distribution. Manhattan's Chinatown demonstrates how a local market can influence agricultural practices, food distribution, and consumer decisions on a very broad scale.Imbruce recounts the development of Chinatown's food network to include farmers from multimillion-dollar farms near the Everglades Agricultural Area and tropical "homegardens" south of Miami in Florida and small farms in Honduras. Although hunger and nutrition are key drivers of food politics, so are jobs, culture, neighborhood quality, and the environment. Imbruce focuses on these four dimensions and proposes policy prescriptions for the decentralization of food distribution, the support of ethnic food clusters, the encouragement of crop diversity in agriculture, and the cultivation of equity and diversity among agents in food supply chains. Imbruce features farmers and brokers whose life histories illuminate the desires and practices of people working in a niche of the global marketplace.

Established in 1887, Sanders Bros. was the UK's largest chain of corn, flour, seed and general produce merchants in the 1920s, trading from 154 branches in 1925 in London and the surrounding area and with a stock market value higher than Marks & Spencer. With more retail stores than Sainsbury or Tesco, Sanders Bros. was also a significant manufacturer and distributor of biscuits and grocery and a major importer of spices and rice. Taken over by a group of investors, it was quickly broken up and its records destroyed in the 1950s. The story of this major business is reconstructed using published and personal sources, including family memories, photos and advertisements. This is the unique and previously untold story of a national food retail chain in the pre-supermarket era, and the lessons taught by its rise and fall.

The first comprehensive history of Bright Leaf tobacco culture of any state to appear in fifty years, this book explores tobacco's influence in South Carolina from its beginnings in the colonial period to its heyday at the turn of the century, the impact of the Depression, the New Deal, and World War II, and on to present-day controversies about health risks due to smoking.

The book examines the tobacco growers' struggle against the monopolistic practices of manufacturers, explains the failures of the cooperative reform movement and the Hoover administration's farm policies, and describes how Franklin Delano Roosevelt's New Deal rescued southern agriculture from the Depression and forged a lasting and successful partnership between tobacco farmers and government. The technological revolutions of the post-World War II era and subsequent tobacco economy hardships due to increasingly negative public perception of tobacco use are also highlighted.The book details the roles and motives of key individuals in the development of tobacco culture, including firsthand experiences related by farmers and warehousemen, and offers informed speculations on the future of tobacco culture. "Long Green" allows readers to better understand the full significance of this cash crop in the history and economy of South Carolina and the American South.

Farmers markets are much more than places to buy produce. According to advocates for sustainable food systems, they are also places to "vote with your fork" for environmental protection, vibrant communities, and strong local economies. Farmers markets have become essential to the movement for food-system reform and are a shining example of a growing green economy where consumers can shop their way to social change.
"Black, White, and Green" brings new energy to this topic by exploring dimensions of race and class as they relate to farmers markets and the green economy. With a focus on two Bay Area markets--one in the primarily white neighborhood of North Berkeley, and the other in largely black West Oakland--Alison Hope Alkon investigates the possibilities for social and environmental change embodied by farmers markets and the green economy.
Drawing on ethnographic and historical sources, Alkon describes the meanings that farmers market managers, vendors, and consumers attribute to the buying and selling of local organic food, and the ways that those meanings are raced and classed. She mobilizes this research to understand how the green economy fosters visions of social change that are compatible with economic growth while marginalizing those that are not.
"Black, White, and Green" is one of the first books to carefully theorize the green economy, to examine the racial dynamics of food politics, and to approach issues of food access from an environmental-justice perspective. In a practical sense, Alkon offers an empathetic critique of a newly popular strategy for social change, highlighting both its strengths and limitations.

In recent years, tobacco politics has been a multi-layered issue fraught with significant legal, commercial, and public policy implications. From the outset, Martha A. Derthick's Up in Smoke took a nuanced look at tobacco politics in a new era of "adversarial legalism" and the consequences, both intended and unintended, of the MSA (Master Settlement Agreement). Now, with a brand new 3rd edition, the book returns to "ordinary politics" and the passage of the Family Smoking Prevention and Tobacco Control Act which gave the FDA broad authority to regulate both the manufacture and marketing of tobacco products. Derthick shows our political institutions working as they should, even if slowly, with partisanship and interest group activity playing their part in putting restraints on cigarette smoking.

Chocolate is one of the world's most everyday luxuries, the very word conjuring up a hint of the forbidden and a taste of the decadent. Every year, more chocolate is sold in the West even as obesity and health fears grow. Yet the story behind the chocolate bar is rarely one of luxury. The crop provides a lifeline for millions of farmers in West Africa, which produces about 70% of the world's cocoa and is crucial to the economies and politics of Ghana and Ivory Coast. "Chocolate Nations" examines the causes of farmer poverty, placing the story of these producers in the context of the commodity producers' global battle to make more money from their crops. Mixing economic analysis with the human stories of the African rebels, advertising executives and industry insiders this book tells the compelling story of how chocolate bars get on supermarket shelves.

Sugar is among the most traded commodities with exports accounting for over one quarter of global production. In this book, the authors discuss the global sugar market; the application of nano-and ultrafiltration in the sugar industry, and sugar utilisation by fungi providing leads for fungal metabolic engineering in crude plant substrates in industrial applications. Additionally, this book discusses cotton crops, the most popularly used textile fibre in the world. The average production of cotton fibre in the world is around 25 million metric tons per year. Additionally, the authors examine cotton fibre grading and classification methods which play pivotal roles in the pricing and marketing of cotton fibres; a look at how the cotton plant responds to different stresses in the breeding of more tolerant crops; and the planting status of cotton world-wide, among others.

This book is an overview of the current U.S. and World Beef Trade. The 110th Congress has been monitoring U.S. efforts to regain foreign markets that banned U.S. beef when a Canadian-born cow in Washington state tested positive for bovine spongiform encephalopathy (BSE) in December of 2003. This book discusses the four major U.S. beef export markets, Canada, Mexico, Japan and Korea, which are again open to U.S. products. However, resumption of beef trade with Japan and Korea has not gone smoothly. Korea briefly readmitted but then suspended U.S. beef imports. Additionally, Russia announced on 23 August 2008, that it was banning poultry imports from 19 U.S. establishments due to safety concerns. Furthermore, this book details the effects of animal health, sanitary, food safety and other measures on U.S. beef exports.

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people's historical background and to the environment in which they live. During the last few decades, the development of international food trade and the extensive urbanisation process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops. Some traditional foods had withered away or are withering away. In recent years, as a result of food globalisation, the consumption of traditional foods has increased considerably and many of these foods are concurrent with easy-to-prepare, processed, semi-processed and high-tech foods. It was decided therefore that a book should be carried out to document existing Chinese traditional foods in China and to assess their nutritional value and contribution to the diet. Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food habits around the world. Even classic works on Chinese food provide us with only basic information about China itself, or interpret Chinese foodways in the restricted local food scene and within Chinese history. This new book, however provides, an up-to-date reference for traditional Chinese foods and a detailed background of history, quality assurance, and the manufacture of general traditional food products. It contains topics not covered in similar books.

The U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) must inspect most meat, poultry, and processed egg products for safety, wholesomeness, and labelling. Federal inspectors or their state counterparts are present at all times in virtually all slaughter plants and for at least part of each day in establishments that further process meat and poultry products. This book addresses the debate that has ensued for decades over whether this system, designed in the early 1900s, has kept pace with changes in the food production and marketing industries. Several significant changes in meat and poultry inspection programs were included in the 2008 farm bill (P.L. 110-246), signed into law in June 2008. These changes are described in this book and include permitting some state-inspected meat and poultry products to enter interstate commerce, bringing catfish under mandatory USDA inspection and requiring establishments to prepare and maintain written recall plans. In recent years, the U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) has monitored numerous recalls of meat and poultry products sold in the U.S. The recalls have involved beef products possibly contaminated with E. coli, beef and poultry products possibly contaminated with Salmonella, and canned meat products possibly contaminated by botulism. These recalls raise issues of consumer confidence in the meat industry and questions about the adequacy of the USDA oversight of these products.

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Similar process are used to produce animal feed. Extreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for consumption under zero gravity. This new book presents the latest research in the field from around the globe.

This book presents a modelling framework in which epidemiological model results are integrated with an economic model of the U.S. agricultural sector to enable estimation of the economic impacts of outbreaks of foreign-source livestock diseases. To demonstrate the model, the study assessed results of a hypothetical outbreak of foot-and-mouth disease (FMD). The modelling framework includes effects of the FMD episode on all major agricultural products and assesses these effects on aggregate supply, demand, and trade over 16 quarters. Model results show a potential for large trade-related losses for beef, beef cattle, hogs, and pork, though relatively few animals are destroyed. This model is more comprehensive than previous work because it has components for modelling both economic effects and disease-spread effects from an outbreak, for which the results can be integrated. It also assesses the effects of a disease outbreak on major agricultural sectors- livestock and crops- along vertical market chains, from production to consumption. Thirdly, it projects the impact of the disease outbreak over 20 calendar quarters, rather than for just one year.

From agriculture to big business, from medicine to politics, The Cigarette Century is the definitive account of how smoking came to be so deeply implicated in our culture, science, policy, and law. No product has been so heavily promoted or has become so deeply entrenched in American consciousness. The Cigarette Century shows in striking detail how one ephemeral (and largely useless) product came to play such a dominant role in so many aspects of our lives,and deaths.

Last year, lawmakers reintroduced bipartisan, bicameral legislation (H.R. 1108, S. 625) to give the Food and Drug Administration (FDA) broad new authority to regulate the manufacture, distribution, advertising, promotion, sale, and use of cigarettes and smokeless tobacco products. Amended versions of both bills have been reported out of committee and await floor action in their respective chambers. The Secretary of Health and Human Services has stated in a July 21, 2008, letter that the Bush Administration "would strongly oppose this legislation." The Family Smoking Prevention and Tobacco Control Act was first introduced in the 108th Congress, the product of lengthy negotiations in which lawmakers sought to balance the competing interests of public health groups and Philip Morris, the nation's leading cigarette company. While these organisations support the legislation, the FDA Commissioner, other tobacco manufacturers, and tobacco industry and convenience store associations have expressed concerns about the bills, which would create a new Chapter IX in the Federal Food, Drug, and Cosmetic Act (FFDCA) solely for the regulation of tobacco products. Among their many provisions, the measures would authorise FDA to: restrict tobacco advertising and promotions, especially to children; develop standards that require changes in tobacco product composition and design, such as the reduction or elimination of toxic chemicals; and require manufacturers to obtain agency approval in order to make reduced-risk and reduced-exposure claims for their products. In the mid-1990s, FDA claimed authority under the FFDCA to regulate cigarettes and smokeless tobacco products as delivery devices for nicotine, an addictive drug. The agency's 1996 tobacco regulation was invalidated by the U.S. Supreme Court in March 2000. The Court concluded that Congress had clearly intended to preclude FDA from regulating tobacco products. It found that because the FFDCA prohibits the marketing of products that have not been found to be safe and effective, the statute would have required FDA to ban such manifestly harmful products as cigarettes and smokeless tobacco if the agency had jurisdiction over them. Such a ban, argued the Court, would plainly contradict congressional intent. The Supreme Court's decision made it clear the Congress would have to enact legislation giving FDA statutory authority over tobacco products in order for the agency to assert jurisdiction. Lawmakers first drafted such language in the 105th Congress as part of legislation to implement the 1997 proposed national tobacco settlement.

Societal and demographic changes, the globalisation of the food supply, new threats and communication issues require new approaches to food protection and safety. The chapters in this book present important new information in this area which is crucial to everyone.

Corporations often move factories to areas where production costs, notably labor, taxes, and regulations, are sharply lower than in the original company hometowns. Not every company, however, followed this trend. One of America's most iconic firms, the Campbell Soup Company, was one such exception: it found ways to achieve low-cost production while staying in its original location, Camden, New Jersey, until 1990.

The first in-depth history of the Campbell Soup Company and its workers, Condensed Capitalism is also a broader exploration of strategies that companies have used to keep costs down besides relocating to cheap labor havens: lean production, flexible labor sourcing, and uncompromising antiunionism. Daniel Sidorick's study of a classic firm that used these methods for over a century has, therefore, special relevance in current debates about capital mobility and the shifting powers of capital and labor. Sidorick focuses on the engine of the Campbell empire: the soup plants in Camden where millions of cans of food products rolled off the production line daily. It was here that management undertook massive efforts to drive down costs so that the marketing and distribution functions of the company could rely on a limitless supply of products to sell at rock-bottom prices. It was also here that thousands of soup makers struggled to gain some control over their working lives and livelihoods, countering company power with their own strong union local.

Campbell's low-cost strategies and the remarkable responses these elicited from its workers tell a story vital to understanding today's global economy. Condensed Capitalism reveals these strategies and their consequences through a narrative that shows the mark of great economic and social forces on the very human stories of the people who spent their lives filling those familiar red-and-white cans.

This book presents current research on the benefits as well as the risks of fish consumption. The health benefits discussed include the reduction of cardiovascular disease, the decreased risk of various malignancies, specifically, colorectal, breast, prostate and lung cancers. Public perceptions of both the benefits and risks of self-caught fish by people in the coastal estuaries of New York and New Jersey are also presented. Contaminants that accumulate in the tissue of the fish and the associated risks are examined as well. This book presents new emerging health problems being linked to shellfish consumption. New studies are included on fish consumption in reproductive-aged women as related to foetal health. Finally, since there is a reduced availability of fish in an ever increasing world population, the possibility that the health benefits of eating fish can be obtained by largely vegetable sources is discussed.

Over the last century, the Everglades underwent a metaphorical and ecological transition from impenetrable swamp to endangered wetland." "At the heart of this transformation lies the Florida sugar industry, which by the 1990s was at the center of the political storm over the multi-billion dollar ecological "restoration" of the Everglades. "Raising Cane in the 'Glades" is the first study to situate the environmental transformation of the Everglades within the economic and historical geography of global sugar production and trade.
Using, among other sources, interviews, government and corporate documents, and recently declassified U.S. State Department memoranda, Gail M. Hollander demonstrates that the development of Florida's sugar region was the outcome of pitched battles reaching the highest political offices in the U.S. and in countries around the world, especially Cuba--which emerges in her narrative as a model, a competitor, and the regional "other" to Florida's "self." Spanning the period from the age of empire to the era of globalization, the book shows how the "sugar question"--a label nineteenth-century economists coined for intense international debates on sugar production and trade--emerges repeatedly in new guises. Hollander uses the sugar question as a thread to stitch together past and present, local and global, in explaining Everglades transformation.