Lessons on product, quality, innovation, and longevity from the "First Family of Bourbon" The Big Man of Jim Beam delves into the life and times of legendary distiller F. Booker Noe III, grandson of Jim Beam and father of the bourbon boom. A true American original who left his mark on everything he did and everyone he met, this charismatic, opinionated man turned the Jim Beam company into the world's largest bourbon distillery and secured his product's place in the cultural psyche. This book tells his story, from growing up in the "First Family of Bourbon" to becoming master distiller, offering insights and guidance for creating brands and products that stand the test of time. His commitment to innovation and quality earned him legendary status and tremendous business growth; the discussion keys in on some of his most prized creations, including one of the first super-premium bourbons on the market, and the small batch collection that laid the groundwork for bourbon's modern resurgence. Jim Beam is a distinctly American brand that has tapped into the collective consciousness and leveraged vision into growth. This book tells the story of the man behind the brand, and his approach to his work, his product, his company, and his people. * Read colorful stories about growing up as "bourbon royalty" * Trace Booker's journey from apprentice to world's largest bourbon distiller * Learn how innovation and a commitment to quality delivers product longevity * Gain deep, personal insight on creating a brand that becomes a legend Booker was the sixth generation of the Beam family to make bourbon, and he grew an empire. Driven by commitment, vision, and a singular sort of ambition, his success offers many lessons to anyone in business. The Big Man of Jim Beam tells the story, and digs out the wisdom and insight from this legendary leader.

Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the world s food systems. The lessons of the EcoTrophelia project ? a unique program implemented by a group of European agricultural higher education institutions to involve students in designing and developing food ecoinnovation projects ? are explored. Through an analysis of these projects, the authors describe the tools, methods and standards that were developed to institute ecodesign into the business models of 11 ecologically-friendly food products. This book provides operational good practices that can be implemented in educational programs and agri-food industries, to orient learning and practices towards greater sustainability.

America has a perplexing, multifaceted problem that combines hunger, obesity, and unhealthy food. This book examines how this situation was created and shows how people working together can resolve this longstanding issue. The United States—one of the world's wealthiest and resource-richest nations—has multiple food-related problems: declining food quality due to industrialization of its production, obesity across all age groups, and a surprisingly large number of households suffering from food insecurity. These issues threaten to shorten the lives of many and significantly reduce the quality of life for millions of others. This book explores the root causes of food-related problems in the 20th and 21st centuries and explains why collective impact—the social form of working together for a common goal—is the method that needs to be employed to reach a successful resolution to hunger, obesity, and the challenges of the industrial food system. Authored by Mark Winne, a 45-year food activist, the book begins with background information about the evolution of the U.S. food movement since the 1960s that documents its incredible growth and variety of interests, organizations, and sectors. The subsequent sections demonstrate how these divergent interests have created a lack of unity and constitute a deterrent to achieving real change and improvement. Through examples from specific cities and states as well as a discussion of group dynamics and coalition-building methods, readers will come away with an understanding of a complicated topic and grasp the potential of a number of strategies for creating more cohesion within the food movement—and realizing meaningful improvements in our food system for current and future generations.

In this fascinating history, Jeffrey Rothfeder tells how, from a simple idea - the outgrowth of a handful of peppers planted on an isolated island on the Gulf of Mexico - a secretive family business emerged that would produce one of the best-known products in the world. In short order, McIlhenny's descendants would turn Tabasco into a gold mine and an icon of pop culture, making it as recognisable as far bigger brands such as Coca-Cola and Kleenex.To this day, the McIlhenny Co., still run by a family of matchless characters who believe in a rigid code of family loyalty, clings to tradition and the old ways of doing business. Yet by fiercely protecting its beloved brand and refusing to sell out to big food conglomerates, this family business has run circles around its competitors, churning out annual revenues that have surpassed everyone's expectations. A satisfying read for business buffs, "McIlhenny's Gold" is the untold story of the continuing success of an eccentric, private company; a lively history of one of the most popular consumer products of all times.

This book describes a number of different empirical studies and evaluations of the international brewery industry. This industry has recently undergone two climactic changes within a ten to fifteen year time period. These are a significant industry-wide consolidation of firms and market shares accompanied by the internationalization of what was previously a largely local industry. Understanding the drivers and implications of such abrupt and massive change in the competitive environment of an industry is of great interest to international and strategic management scholars. Most of the book's chapters address this issue, some at the global industry level, some at a regional level, and some at the level of a specific country. Taken together, they comprise an insightful case study of an interesting industry at its most interesting point in time.' - William G. Egelhoff, Fordham University, US'The individual contributions in this volume paint a varied and rich picture of strategies and rivalries, the role of environments and institutions, leadership and also customer approaches in both global and local brewery industry. Some of the analysed phenomena are more standard to an IB audience, like consolidation, technological development, and shifts in global markets, but they get a specific flavor and color through this industry focus, while other topics definitely seem more specific (like 'Bierstrasse' on Mallorca). For readers with good taste.' - Rian Drogendijk, Uppsala University, Sweden This unique book explores some of the key topics of international business through the context of a global industry, focusing on the challenges brewery companies face as they operate in globalized markets. It examines the strategies of individual firms to develop markets and explores new insights into recent company rivalries, both globally and locally. In addition, it offers detailed analysis of some of the major players in the industry through longitudinal studies. Drawing on a range of perspectives, the contributing authors explore six overarching themes: international market developments and firm performance; host country institutional effects; multi-point competition and rivalries; cross-border M&A integration and subsidiary development; leadership and internationalization; and boundless customer interfaces through such elements as social media and tourism. The Global Brewery Industry will prove insightful for scholars across international business, as well as providing an appealing case study for advanced students. It will be invaluable to those investigating the brewery sector specifically, or working with brewing firms. Contributors: M. Andersson, C. Doerrenbacher, J. Gammelgaard, M. Geppert, M. Gilles, M.W. Hansen, B. Hobdari, A.K. Hoenen, G. Hollinshead, K. Jakobsen, A. Kokko, A. Kuusik, J. Larimo, L. Lund-Thomsen, M. Maclean, E.S. Madsen, A.M. Munar, K. Pedersen, N. Pogrebnyakov, C. Ruhe, J. Smith, S. Takeshita, I.M. Taplin, S. Troll, U. Varblane, C. Williams, A. Zaby

• As questions abound about how we will feed an ever growing population, sustainable insect farming and food production is getting a serious look in regions outside of where insects are already consumed as food. • Uniquely this book provides case studies and business plans of both startups and companies who are at the forefront in the development of technologies for the production of edible insects • In addition to scientific principles, the book with case studies and business plans will be suitable for scientists, academia, university staff, researchers, students, etc. as well as for farmers, companies, technical professionals working in food industries, food entrepreneurs, and associated businesses.

The rapid changes taking place in the structure and governance of national and regional agri-food markets in developing countries seriously affect the ability of agriculture, especially small-scale agriculture, to contribute to economic growth and sustainable development. Reconnecting Markets is the second volume of case examples from the Regoverning Markets programme (2005-2008). It focuses on the keys to inclusion of small-scale farmers and rural SMEs into dynamic national and regional markets. The cases document specific arrangements that appear to have played a positive role in supporting greater inclusion, such as public policies and business initiatives, collective action by farmers and support from development agencies.

Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology. The existing methods to prolong the shelf life of food mainly include adding preservatives, irradiation, cold storage, heat treatment and controlled atmosphere storage. But with disadvantages in irradiation, cold storage, heat treatment and controlled atmosphere storage, chemical synthetic preservatives are still the main means to control food corruption. As the food industry responds to the increasing consumer demand for green, safe and sustainable products, it is reformulating new products to replace chemical synthetic food additives. Essential Oils as Antimicrobial Agents in Food Preservation provides a comprehensive introduction to the antimicrobial activity of plant essential oils and their application strategies in food preservation. It is aimed at food microbiology experts, food preservation experts, food safety experts, food technicians and students. Features: Summarizes the application strategy and safety of essential oil in the field of food preservation Describes the synergistic antibacterial effect of essential oil and antimicrobial agents Explains the action mechanism of essential oil as antimicrobial agent against foodborne fungi, foodborne bacteria, viruses and insects Analyzes the antimicrobial activity of essential oil in gas phase The book discusses how as a natural antimicrobial and antioxidant, essential oil has great potential to be used in the food industry to combat the growth of foodborne pathogens and spoilage microorganisms. But because the essential oil itself has obvious smell and is sensitive to light and heat, it cannot be directly added to the food matrix and thus the application strategies presented in this book explain how to alleviate those issues.

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.

We all know that as a nation our mental health is in crisis. But what most don't know is that a critical ingredient in this debate, and a crucial part of the solution - what we eat - is being ignored. Nutrition has more influence on what we feel, who we become and how we behave than we could ever have imagined. It affects everything from our decision-making to aggression and violence. Yet mental health disorders are overwhelmingly treated as 'mind' problems as if the physical brain - and how we feed it - is irrelevant. Someone suffering from depression is more likely to be asked about their relationship with their mother than their relationship with food. In this eye-opening and impassioned book, psychologist Kimberley Wilson draws on startling new research - as well as her own work in prisons, schools and hospitals around the country - to reveal the role of food and nutrients in brain development and mental health: from how the food a woman eats during pregnancy influences the size of her baby's brain, and hunger makes you mean; to how nutrient deficiencies change your personality. We must also recognise poor nutrition as a social injustice, with the poorest and most vulnerable being systematically ignored. We need to talk about what our food is doing to our brains. And we need decisive action, not over rehearsed soundbites and empty promises, from those in power - because if we don't, things can only get worse.

'A provocative vision.' Sunday Times In 2017, the number of people going hungry in the world increased, for the first time in a decade. Pesticide-resistant bugs lay waste to crops across the globe, from bananas to potatoes. Food production releases billions of tons of carbon into the world, and it's only getting worse. The writing is on the wall: our food system must change. But no one can agree on how. With his trademark counterintuition, Anthony Warner reveals that we have the ability to make a world where no one starves. And one where we don't feel guilty about tucking in.

'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.

Retail is 'going digital,' and grocery shopping is no exception. While some businesses are relaying on their corporate website to make the sale, both traditional brick-and-mortar and new disruptive business models are increasingly using online marketplaces to offer their products online. European Union law has been gradually updated to reflect this new reality, with Intellectual Property Rights legislation and Consumer Law leading the way toward a suitable regulatory framework in the Platform Economy. However, the EU has not devised a comprehensive strategy for tackling the challenges posed by the online sale of physical consumer goods, such as effective public enforcement in online environments. In fact, sector-specific legislation, including Food Law, largely ignores online transactions. In this context, the book evaluates the impact that online marketplaces are having on European Union sector-specific legislation and its e-nforcement. The goal is to assess whether the existing regulatory and policy framework are sufficient for promoting compliance and bridging the enforcement gap in the digital single market. Focusing on the e-food market, the book presents a state-of-the-art overview of how online marketplaces are altering EU law and its enforcement by public authorities.

- provides a comprehensive, global overview of sustainable diets, aligning health, agriculture, environment, economic and social policies and practices - offers recommendations that could help reverse global warming, reduce the triple burden of disease (under, over, and mal-nutrition) across nations while seeking to foster greater equity, health and well-being - will be appropriate for students, scholars, professionals and policymakers involved in food and agriculture, environmental policy, environmental and public health, environmental ethics and nutrition and dietetics.

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present themselves in the best possible light during the audit process. It will also recommend the correct steps to take following evaluation and how to correct non-conformities. The book will be of interest not only to suppliers who are seeking certification for the first time but also to those already in the scheme, and are seeking to improve their grades.

Few entrepreneurs can claim to have actually changed the way we live, but Ray Kroc is one of them. His revolutions in food service automation, franchising, shared national training and advertising have earned him a place beside the men who founded not merely businesses but entire new industries.

But even more interesting than Ray Kroc the business legend is Ray Kroc the man. Not your typical self-made tycoon, Kroc was 52 when he met the McDonald brothers and opened his first franchise.

Now meet Ray Kroc, the man behind the business legend, in his own words. Irrepressible enthusiast, perceptive people-watcher, and born storyteller, he will fascinate and inspire you. You'll never forget Ray Kroc.

Food and agribusiness is one of the fastest changing global markets; change that is driven by technology, developments in manufacturing and supply, and a growing consumer engagement. The success of the agri-food industry and many of our household brand names will depend on how much you understand about these changes and the extent to which you can deliver secure and competitive products in the face of growing expectations about food safety and quality, as well as changing attitudes about the environment, human diet and nutrition, and animal welfare. The Crisis of Food Brands offers perspectives on many key aspects of these changes including the role of business, policy-makers, and the media in communicating with and engaging stakeholders about: o relevant and dynamic models of risk and crisis management; o the value of innovative and, sometimes controversial, food systems; o their buying behaviour and attitudes to movements such as organic and fair trade; o how and where we source and buy our food now (and in the future). The quality of the original research that underpins this book and the imagination and practicality with which the authors address its applications for the industry is first rate. Anyone with responsibility for marketing food, communicating about the food industry, or engaging with consumers will find this an important source of ideas and inspiration.

Food is an extraordinary expression of culture; the assortment of flavours, smells, colours and appearance match the diversity of the cultures from which they come and provide very visible evidence of the migration of populations and of the growing multiculturalism of many countries. Adam Lindgreen and Martin K. Hingley draw on research into European, Latin American and (Near and Far) Eastern markets to provide a comprehensive collection of original, cutting-edge research on the opportunities that the changing landscapes of ethnic, religious and cultural populations present for businesses and marketers. The New Cultures of Food uses the perspective of food culture to explore the role of food as a social agent and attitudes to new foodstuffs amongst indigenous populations and to indigenous food amongst immigrant communities. Opportunities and routes to market for exploiting growing demand for ethnic food are also investigated. This is an important book for food and consumer businesses, policy makers and researchers seeking to understand changing global markets and the significance of food as an indicator of social and religious attitude, diet and ethnic identity.

Wine as commodity has received enormous academic attention, while wine as gift has largely eluded significant dedicated research and analysis. This book addresses this lacuna with insights from leading scholars from a range of disciplines exploring wine as gift in different moments of history, across a variety of production to consumption contexts, and across societies and cultures. The book draws on examples from Australia, China, Croatia, France, Italy, Moldova, United Kingdom and Aotearoa New Zealand. Through the analysis of wine as gift, indeed often as a commodity-gift hybrid, this book significantly enhances understandings of the intertwined economic, societal, political and moral aspects of wine and its production, exchange, and consumption. Wine and the Gift: From Production to Consumption will appeal to researchers and undergraduates from a wide range of disciplines, including sociology, history, anthropology, cultural studies, geography, marketing, and business studies.

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified food groups, worked-out examples, and detailed graphs and illustrations. Explores Empirical and Theoretical Prediction Models The book clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method. It includes data on sources of error in measurement techniques and experimental data from the literature in graphical or tabular form. The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing. User-Friendly Format Puts the Latest Information within Easy Reach Still under the aegis of Shafir Rahman, the new edition is now an edited volume, benefitting from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field. Presented in a user-friendly format, the second edition remains the definitive, and arguably the only, source for data on physical, thermal, thermodynamic, structural, and acoustic properties of foods.

Wine and Spirits Book of the Year 2017

In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production.

While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents.

This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.

This book explores the emergence and expansion of global kosher and halal markets with a particular focus on the UK and Denmark. Kosher is a Hebrew term meaning 'fit' or 'proper' while halal is an Arabic word that literally means 'permissible' or 'lawful'. This is the first book to explore kosher and halal comparatively at different levels of the social scale such as individual consumption, the marketplace, religious organisations and the state. Kosher and halal markets have become global in scope and states, manufacturers, restaurants, shops, certifiers and consumers around the world are faced with ever stricter and more complex kosher and halal requirements. The research question in this book is: What are the consequences of globalising kosher and halal markets? -- .

What do you get when you cross a journalist and a banker? A brewery, of course.

"A great city should have great beer. New York finally has, thanks to Brooklyn. Steve Hindy and Tom Potter provided it. Beer School explains how they did it: their mistakes as well as their triumphs. Steve writes with a journalist's skepticism--as though he has forgotten that he is reporting on himself. Tom is even less forgiving--he's a banker, after all. The inside story reads at times like a cautionary tale, but it is an account of a great and welcome achievement."
--Michael Jackson, The Beer Hunter(R)

"An accessible and insightful case study with terrific insight for aspiring entrepreneurs. And if that's not enough, it is all about beer!"
--Professor Murray Low, Executive Director, Lang Center for Entrepreneurship, Columbia Business School

"Great lessons on what every first-time entrepreneur will experience. Being down the block from the Brooklyn Brewery, I had firsthand witness to their positive impact on our community. I give Steve and Tom's book an A++!"
--Norm Brodsky, Senior Contributing Editor, Inc. magazine

"Beer School is a useful and entertaining book. In essence, this is the story of starting a beer business from scratch in New York City. The product is one readers can relate to, and the market is as tough as they get. What a fun challenge! The book can help not only those entrepreneurs who are starting a business but also those trying to grow one once it is established. Steve and Tom write with enthusiasm and insight about building their business. It is clear that they learned a lot along the way. Readers can learn from these lessons too."
--Michael Preston, Adjunct Professor, Lang Center for Entrepreneurship, Columbia Business School, and coauthor, The Road to Success: How to Manage Growth

"Although we (thankfully!) never had to deal with the Mob, being held up at gunpoint, or having our beer and equipment ripped off, we definitely identified with the challenges faced in those early days of cobbling a brewery together. The revealing story Steve and Tom tell about two partners entering a business out of passion, in an industry they knew little about, being seriously undercapitalized, with an overly naive business plan, and their ultimate success, is an inspiring tale."
--Ken Grossman, founder, Sierra Nevada Brewing Co.

Coffee Culture: Local experiences, Global Connections explores coffee as (1) a major commodity that shapes the lives of millions of people; (2) a product with a dramatic history; (3) a beverage with multiple meanings and uses (energizer, comfort food, addiction, flavouring, and confection); (4) an inspiration for humor and cultural critique; (5) a crop that can help protect biodiversity yet also threaten the environment; (6) a health risk and a health food; and (7) a focus of alternative trade efforts. This book presents coffee as a commodity that ties the world together, from the coffee producers and pickers who tend the plantations in tropical nations, to the middlemen and processors, to the consumers who drink coffee without ever having to think about how the drink reached their hands.