"This book examines the public controversies surrounding lifestyle risks in the consumer society. Comparing news coverage of the globesity pandemic in Britain and the USA, it illustrates the way moral panic brought childrens food marketing to the centre of the policy debates about consumer lifestyles"--

This is the third book in what the author calls his sin trilogy: the gambling, tobacco, and alcohol industries. Similar to the gambling and tobacco industries, the alcohol industry is one in which the business and public policy processes are intimately linked. Furthermore, it is a highly regulated industry whose very existence depends upon the will of government at all levels and branches. What all the industries share is that they are viewed as a painless source of revenue for government. The alcohol industry is composed of three segments, namely beer, distilled spirits, and wine, each with a distinct product and market. Since the end of Prohibition, public policy makers have developed a certain tolerance for alcohol products, but they continue to grapple with the question of how to deal with the alcohol problem. While the author updates the current structure and strategies of competition among these industries, his primary rationale for doing so is to analyze how these industries react to increased public scrutiny of their business activities. The other unique feature of this book is its emphasis on how public policy measures affect the sale of beer, distilled spirits, and wine at the state level.

Industrial Development and the Social Fabric

The business of food and drink is, for better and worse, the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more. The more than 150 essay entries also cover those issues that have been and continue to be of perennial importance. Historical context is emphasized and the focus is mainly on business in the United States. Most entries include Further Reading. The frontmatter includes an Alphabetical List of Entries and a Topical List of Entries to allow the reader to quickly find subjects of interest. Numerous cross-references in the entries and blind entries provide other search strategies. The person and subject index is another in-depth search tool. Sample entries: Advertising, Agribusiness, Altria, Animal Rights, Betty Crocker, Celebrity Chefs, Chain Restaurants, Commodities Exchange, Cooking Technology, Culinary Tourism, Eco-terrorism, Environmental Protection Agency, Ethnic Food Business, European Union, Flavors and Fragrances, Food Safety, Food Service Industry, Genetic Engineering, Internet, Labor and Labor Unions, Marketing to Children, McDonald's, Meat Packing, North American Free Trade Agreement, Nutrition Labeling, Organic Foods, Poultry Industry, Slow Food, SPAM, Television, Trader Joe's, Tupperware, TV Dinners, Whole Foods, Williams-Sonoma, Wine Business

This guide concentrates on companies engaged in food manufacturing in Britain. These include those quoted on the London Stock Exchange, the Unlisted Securities Market and some of the larger private companies. Companies based in Eire are not included unless a parent company exists in Britain.

China today has the largest communist political regime and one of the most dynamic, fastest-growing, and largest economies in the world. Using a case study of China's tobacco industry, this book analyses how the Chinese government was able to cultivate big state-owned firms that have successfully embraced the global market. The success of the Chinese economy and the many state-owned firms within it have given rise to a "Beijing Consensus," challenging almost every principle enshrined in the so-called "Washington Consensus" that espouses private ownership, free markets, and democracy. By examining two important political processes in contemporary China, 'local state competition' and 'global-market building', the book argues that the first process serves as a crucial basis for the second. It illustrates how the local governments involved themselves in building and shaping the tobacco market throughout the 1980s and 1990s, and how these domestic market dynamics created conditions for China's recent embrace of the international market. Offering an in-depth exploration of the political-economic processes in a key Chinese state industry, the book emphasizes that the key to understanding China's political transition is to look at how the state has been shaped by its market-building projects both domestically and globally. It presents an important contribution to studies on Chinese Business and International Political Economy.

Why have food crises seemingly become more frequent in recent years, compared to the last few decades? This book examines an array of different issues and distortions that are causing food supply chain dysfunction in many countries, particularly for staple non-perishable foods such as grains, oilseeds, pulses and sugar. It outlines the underlying changes that are currently occurring, which will have an influence on the direction of future food supply chains, and provides some solutions to current food security problems. Based on an analysis of total regulation in the 1950s-60s through to deregulation during the 1980-90s, as well as post-deregulation, it focuses on liberal trade and deregulation as a more successful solution to creating efficiencies in food supply chains and distribution. The author highlights a common thread of either farmers using government for vested-interest intervention, or autocratic governments seeking market and supply-chain power.

The book examines the role of government after 70 years of food supply chain intervention. It discusses the role of commercial trade markets and cluster industries and how these can quickly disintegrate when price distortions occur. The author studies both food importing and exporting countries and concludes that comingled commoditization of food has led to increased hoarding, corruption, and dependence on food aid. He argues that a competitive food supply chain that has minimum intervention is more likely to provide future food security. In conclusion the book emphasizes that adequate rewards, competition, and striving for supply chain efficiencies are the essences of sustainable food security.

First Published in 1990. This is a revised and updated second version for English translation from French by Erica E. Long-Michalke. Sugar provides a fascinating example of an international commodity, and this book deals with the history both of a multinational company and of the world sugar economy. It describes the emergence, in the nineteenth century, of the two family companies of Henry Tate and Abram Lyle. By 1914 they were the largest and most prosperous sugar-refining businesses in the British Empire. In 1921 they amalgamated and became after the Second World War pre-eminent in the world sugar economy. The book's final chapter covers the company's most recent acquisitions and demonstrates the management strategy of Tate & Lyle in its relations with the developed and developing worlds.

'Highly recommended as a thorough examination of the commodity history of salt'-The Geographical Journal. Salt has been called the primordial addiction. It has been an object of almost universal consumption since Neolithic times. This book sets out to place the particular histories of salt in a global perspective and write the history of a human commodity as a theme in world history. From pagan man, through classical Rome, Byzantium, early Islam, the Dark Ages, the Renaissance to the modern world, the production, distribution, consumption and taxation of salt are examined. The author shows how a history of salt cannot be separated from the histories of commerce, medicine, diet, cooking, taxation, invention and war. Although taken for granted today, salt has been of critical economic and cultural importance to countries and peoples throughout history; the instigator and catalyst to actions and events ranging from the first maritime expedition of Muslim forces to Columbus's discovery of America. After Salt and Civilization salt can not be taken for granted again.

A study of the powerful impact that sugar had on U.S.-Dominican relations as the primary vehicle of reciprocal manipulation from 1958 to 1962, Sugar and Power examines the development of the sugar industry in the Dominican Republic. Hall uncovers new evidence that supports the belief that U.S.-Latin American relations during this period were frequently a two-way street, with the United States reacting to Latin American initiatives just as frequently as Latin Americans responded to American initiatives. Both Eisenhower and Kennedy used sugar quota legislation as a foreign policy tool. At the same time, the Trujillo regime played upon Washington's fear of communism in response to the Cuban revolution to obtain an expanded sugar quota. Drawing heavily on U.S. and Dominican government documents, this study argues that the U.S. initiated economic sanctions against Trujillo to gain hemispheric support against Castro's Cuban revolution. Kennedy expanded those sanctions in an attempt to push the Dominican Republic along the path toward democracy. Although Juan Bosch's election at the end of 1962 and the allotment of a generous sugar quota indicated the apparent success of U.S. foreign policy toward the Dominican Republic, the overthrow of Bosch in 1963 indicated that the path toward democracy was longer than American policy makers had anticipated. This case study in the role of economic coercion in U.S.-Latin American relations during the Cold War tries to present a balanced account of both sides of the story.

Food Chains: Quality, Safety and Efficiency in a Challenging World addresses the many issues facing European food producers and other food chain stakeholders, who endeavour to improve their competitive position in a highly competitive world food market.

The Food Chain is one of the main economic pillars in Europe, providing employment and opportunities for economic development in rural areas. It is therefore imperative to continuously monitor the changes that affect the sector, in order to allow stakeholders to respond promptly and effectively to the new market conditions. Adjusting to the new market involves new technology, globalization, demographic and social changes within a challenging market environment. In order to adopt these new market parameters, food chain stakeholders need to adapt their activities in order to gain in terms of effectiveness and efficiency.

This book was originally published as a special issue of Food Economics - Acta Agriculture Scandinavica, Section C.

Chocolate is nearly always with us-when celebrating or mourning, in love or alone, healthy or sick, happy or sad. This book offers a comprehensive look at how an exotic food grew to play such a central role in our lives. No food in the world can offer as storied a history as chocolate. Chocolate: A Cultural Encyclopedia focuses on cocoa's history from ancient Mesoamerican beginnings as a symbol of ritual, life, and death, to its omnipresence in Europe, North America, and the rest of the world. In 10 thematic chapters covering chocolate in society and culture, 80 shorter entries, recipes, and a comprehensive timeline, this new book takes a closer look at how chocolate has served as a medicine, an indulgence, a symbol of decadence, a door to romance, a tempting taboo, a means of survival, and a snack for children and adults alike. Why did popes and kings so fear their chocolate? Who invented milk chocolate, and why was its formula kept secret? Why did soldiers in World War II despise their chocolate rations? Who makes the most chocolate today? Find out the answers to these questions and more as this book tells you everything you wanted to know-and a lot you didn't even know existed-about the seed from the world's favorite fruit tree. Detailed discussions of 80 chocolate-related topics for those who wish to know more A compendium of original recipes that have never been published before In-depth discussion of historical, cultural, and business aspects of chocolate never before available in a single book Extensive in-text references and bibliography Inviting and lively text for a general audience 30 visually striking images that bring life to the essays and entries

There is widespread concern amongst consumers about the safety and acceptability of food, and there are clearly communication gaps between consumers, many food professionals and food industry. This book offers accounts of the two-way nature of this difficult communication process and steps that can be made to bridge these communication gaps in a variety of social and cultural environments. Individual chapters of the book analyze the roles of science, culture, and risk perception, and of mass media and attitudes towards eating. An additional section describes the interface between scientists and lay people with regard to policy-making and agricultural practice.

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores fermented foods associated with food-borne illnesses, including details of specific cases, causative agents, and the underlying reasons for their presence. The book deals individually with relevant chemical and microbiological hazards that may threaten public health, covering severity, rate of occurrence, introduction into foods, foods specifically at risk, and conditions that remove or inactivate these hazards. 'Fermentation and Food Safety' also looks at the impact of currently employed and novel fermentation processes and starters on hazards, with a specific focus on biotechnology issues. This unique reference is pertinent to the safe production of fermented foods at all scales, with all major food groups, and should be a valuable resource for anyone involved in research, processing, safety, or quality of fermented foods.

Until the eighteenth century or even later, beer was the staple drink of most men and women at all levels of society. Tea and coffee were expensive luxuries while water might well carry disease. To supply the needs of both owners and servants, every country house with an accessible source of water had a brewhouse, usually close at hand. Although many of the brewhouses still stand, in some cases with the original brewing vessels (as at Lacock and Charlecote), their habitual conversion to other uses has allowed them to be ignored. Yet they are distinctive buildings - as much part of a country house as an ice-house or stables - which need both to be recognised and preserved.
The scale of brewing in country houses, which went on to a surprisingly late date in the nineteenth century (with odd survivals, such as Hickleton in Yorkshire, into the twentieth), was often considerable, if small besides that of commercial brewing. Copious records for both brewing and consumption exist. Pamela Sambrook describes the brewing equipment, such as coppers, mash tuns underbacks and coolers; the types of beers brewed, from strong ale to small beer and how they were kept; and the brewers themselves, their skills and attitudes.
"English Country House Brewing, 1500-1900" shows the role beer played in the life of the country house, with beer allowances and beer money an integral part of servants' rewards. Generous allowances were made for arduous tasks, such as harvesting. For celebrations, such as the heir's coming of age, extra-strong ale was provided. This book, which is heavily illustrated, is an important and original contribution to architectural, brewing and social history.

The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior -- particularly purchasing behavior. This book analyzes the meal as a critical eating occasion from a multidisciplinary standpoint. Readers will benefit from a uniquely practical overview of the subject and a thorough review of its large and growing literature.

Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials

'The School Food Revolution is an important book that deserves success.' Journal of Organic Systems 'A great new book that describes how 'the humble school meal' can be considered as 'a litmus test of... government's political commitment to sustainable development.' Peter Riggs, Director, Forum on Democracy & Trade 'The School Food Revolution should be an inspiration for policy makers and for school heads and school canteen operators.' Tom Vaclavik, President, Organic Retailers Association School food suddenly finds itself at the forefront of contemporary debates about healthy eating, social inclusion, ecological sustainability and local economic development. All around the world it is becoming clear - to experts, parents, educators, practitioners and policy-makers - that the school food service has the potential to deliver multiple dividends that would significantly advance the sustainable development agenda at global, national and local levels. Drawing on new empirical data collected in urban and rural areas of Europe, North America and Africa, this book offers a timely and original contribution to the school food debate by highlighting the potential of creative public procurement - the power of purchase. The book takes a critical look at the alleged benefits of school food reform, such as lower food miles, the creation of markets for local producers and new food education initiatives that empower consumers by nurturing their capacity to eat healthily. To assess the potential of these claims, the book compares a variety of sites involved in the school food revolution - from rural communities committed to the values of 'the local' to global cities such as London, New York and Rome that feed millions of ethnically diverse young people daily. The book also examines the UN's new school feeding programme - the Home Grown Programme - which sees nutritious food as an end in itself as well as a means to meeting the Millennium Development Goals. Overall, the book examines the theory, policy and practice of public food provisioning, offering a comparative perspective on the design and delivery of sustainable school food systems. The cover illustration is by a Roman child. The authors would like to thank the City of Rome (Department for School and Educational Policies) for permission to reproduce it.

Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic quality, and minimizing the level of contaminants at all stages of milk production. This book provides easily understood background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, why they are important and how they are measured. Practical help is given for the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed. This volume is essential reading for dairy scientists and technologists, particularly microbiologists, food processors, quality control personnel, nutritionists and regulatory officials. It will also be an invaluable source of reference for practitioners and researchers in dairy farming and veterinary science.

The study of the properties, effects and levels of dietary fibre in foods has achieved great importance in nutrition and food technology during the 1980s. Recently the Congress of the United States enacted legislation which makes compulsory the labelling for dietary fibre in foods. With this in mind, the authors have written a short book detailing the history and properties of food fibre, the evaluation of the current methods used in the measurement of dietary fibre and the method of choice (AOAC Method) in the measurement of dietary fibre, with discussion of the marketing of dietary fibre products, including additives. Accompanying the text are tables of food values for dietary fibre obtained by the use of the AOAC Method of analysis in a variety of laboratories in the United States and abroad. This book should be of interest to food scientists and technologists; R&D personnel and managers in the food processing industry; government regulatory personnel; and nutritionists.

Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.