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

The book describes Pee Dee farmers' struggles against large manufacturers and attempts at industry reforms and covers the Tri-State Cooperative of the 1920s and the Hoover administration Federal Farm Bureau's program for tobacco that forged a lasting and successful partnership between tobacco growers and the U.S. 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 as related by older 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.

The bulk of the world s tobacco is produced in low- and middle-income countries. In order to dissuade these countries from implementing policies aimed at curbing tobacco consumption (such as increased taxes, health warnings, advertising bans and smoke-free environments), the tobacco industry claims that tobacco farmers will be negatively affected and that no viable, sustainable alternatives exist. This book, based on original research from three continents, exposes the myths behind these claims.

Since there will be no major reduction in global demand for tobacco leaf in the short to medium term, manipulations of the tobacco industry are what really effect demand for tobacco leaf at the national level. Moreover, tobacco is not the most lucrative crop for small-scale farmers and it imposes serious negative socioeconomic, health and environmental impacts, and economically sustainable alternatives to tobacco exist.

This book counters the myths perpetuated by the industry by identifying the true drivers of demand for tobacco leaf, the sources of farmer vulnerability and dependency on tobacco production and the conditions needed for an economically sustainable transition."

Though their usage greatly diminished at the dawn of the scientific area, Indian spices were traditional parts of healthcare for thousands of years. However, over the last decade, largely due to the growth in popularity of complementary and alternative medicine, spices have regained attention due to their physiological and functional benefits. By applying modern research methods to traditional remedies, it is possible to discover what made these spices such effective ailment treatments. Ethnopharmacological Investigation of Indian Spices is a collection of innovative research that analyzes the chemical properties and medical benefits of Indian spices in order to design new therapeutic drugs and for possible utility in the food industry. The book specifically examines the phytochemistry and biosynthetic pathway of active constituents of Indian spices. Highlighting a wide range of topics including pharmacology, antioxidant activity, and anti-cancer research, this book is ideally designed for pharmacologists, pharmacists, physicians, nutritionists, botanists, biotechnicians, biochemists, researchers, academicians, and students at the graduate and post-graduate levels interested in alternative healthcare.

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.

Food production and consumption processes are largely governed via control mechanisms that affect food accessibility and environmental efficiency. Food resource marginalization, inequality, and deleterious consumption urgently require new governance and developmental systems that will provide food security and create consumption patterns that protect the natural environment and food resources. Global Food Politics and Approaches to Sustainable Consumption: Emerging Research and Opportunities is an essential reference source that discusses the challenges and solutions of food security and consumption control. Food politics can be linked to persistent challenges of inequitable access, food resource inefficiency, and control and consumption, which form part of the local development realities that can address global sustainable development. While highlighting topics such as rural agriculture, capitalism, and food chain management, this publication is ideally designed for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on the policies and modalities of food efficiency and equality.

The Compelling Saga of One of the World's Oldest Companies.Combining ancient craftsmanship with modern technology andmarketing innovations, Japan's Kikkoman Corporation hasquietly become a $2 billion market leader. The KikkomanChronicles is the fascinating story of how Kikkoman changedthe course of international marketing, shrewdly adapting to20th century realities while never truning their backs oncenturies of tradition; how one man envisioned the future ofglobal enterprise, spearheading the first Japanese manufacturing plant of any kind on U.S. soil; and howgenerations of Mogi family leadership have produced one oftoday's most formidable global competitors.More than an authoritative how-to international business, The Kikkoman Chronicles is the spellbinding story of: Shige Maki, the tough and resourceful woman who narrowlyescaped the 17th century siege of Osaka Castle to sow theseeds to today's Kikkoman Corporation. Kikkoman's survivaland adaptation across more than 300 hyears of social andpolitical upheaval in Japan. Innovative strategies Kikkoman has followed to become the world leader in the productionand marketing of soy sauce - an Asian staple.The Kikkoman Chronicles is a one-of-a-kind corporatebiography. By combining anecdotes and stories about Japan'samazing history wth hands-on tips and recommendations forproven international business success, Ronald E. Yates hasproduced an entertaining book that should become required reading for businesspersons and students throughout the world.

Global cases related to food borne illness have risen in recent years. This situation poses a health risk to consumers and causes economic loss for the food service industry. Identifying the current issues in food safety practices among the industry players is important for bridging the gap between knowledge, practices, and regulation compliance. This handbook presents a series of research on food safety practices investigated within food service establishments. The findings generated from these studies will help the food industry pinpoint the risks and non-compliance relating to food safety practices thus to improve practices in preventing food borne illnesses from occurring. This handbook consists of a series of research works related to food safety practices in the food service industry which could be useful references to both industry and academia. The publication of this handbook will provide a collection of research works that addresses these current issues in detail from a variety of perspectives. The potential target audience will be all researchers within the areas of food safety and food service management, the stakeholders in the food service industry including the operators, consumers, and policymakers. This handbook is also very useful to any students, professors, and academicians interested in food safety in the food service industry.

Through the rise and fall of empires, ideologies, and economies, tobacco grown on the tiny island of Cuba has remained an enduring symbol of pleasure and extravagance. Cultivated as one of the first reliable commodities for those inhabitants who remained after conquistadors moved on in search of a mythical wellspring of gold, tobacco quickly became crucial to the support of the swelling Spanish Empire in the 17th seventeenth and 18th eighteenth centuries. Eventually, however, tobacco became one of the final stabilizing forces in the empire, and it ultimately proved more resilient than the best laid plans of kings and queens. Tobacco, and those whose livelihoods depended on it, shrugged off the Empire's collapse and pressed on into the twentieth20th century as an economic force any state or political power must reckon with.

Cosner explores the history of this golden leaf through the personal narratives of farmers, bureaucrats, and laborers, all struggling to build an independent and lucrative economic engine. Through conquest, rebellion, colonial and imperial schemes, and the eventual Communist revolution, Cuban tobacco and cigars became a luxury item that commanded commanded loyalty that defied mere borders or embargoes. Ultimately, "The Golden Leaf " is a story of two carefully cultivated products: Cuban tobacco, and its lofty reputation.

Denton Marks uses economic analysis, in plain and simple language, to demystify the wine world and to enrich our understanding of it. This remarkable book could well serve as an introduction to the wine industry for economists or as an introduction to economics for the wine industry. Up to date and thorough, Marks has undertaken a prodigious task.' - Orley Ashenfelter, Princeton University, and Co-Founder and President, American Association of Wine Economists, US'What is welcome with Denton Marks's book is its exploration beyond the narrow focus of wine pricing. The outline of how wine fits into key economic processes is illuminating, and the understanding of the political economy of wine is especially helpful. Crucially, the examination of how wine functions as a cultural good is a real expansion of our understanding of its social and economic context, underlining that value is not merely a financial construct but includes intangible, symbolic meaning as well.' - Steve Charters MW, School of Wine and Spirits Business, Burgundy School of Business, France 'Denton Marks's book fills a void in both the economics and the wine-related literature. It offers the economics student insights into the wine world and the wine professionals insights into economic thinking. Certainly, this is the first 'wine economics' textbook.' - Karl Storchmann, New York University, US and Managing Editor, Journal of Wine Economics 'Marks harvests wine's potential as a lens through which to view human economic behavior- and economic misbehavior - taking readers on a sophisticated but accessible and comprehensive tour of the fascinating nooks and crannies of the wine market. Perhaps the crowning achievement is the original and thought-provoking treatment of some of the thorniest philosophical and scientific dilemmas unique to wine, including price signals, asymmetric information, and sensory intersubjectivity. This is a much-needed book from an economist who knows the subject.' - Robin Goldstein, Author of The Wine Trials, Blind Taste, and blindtaste.com/ 'Most professions show a professional interest in wine, and economics is no exception: it can help us understand how wine markets work. But since economics is considered by many as a rather 'dry' subject, wine can boost student enthusiasm for economics. This book exploits those two interests by helping non-economists understand wine producer and consumer behavior and helping college students understand economics.' - Kym Anderson, Wine Economics Research Centre, University of Adelaide and Australian National University, Australia Wine and the wine trade are steeped in culture and history; few products have consistently enjoyed both cultural importance and such wide distribution over time even seen by some as 'an elixir of life'. While wine has been produced and consumed for centuries, what is distinctive about the economics of wine? Professor Marks's book is an accessible exploration of the economics of wine, using both basic principles and specialized topics and emphasizing microeconomics and related research. Drawing upon economic themes such as International Trade and Public Choice, Wine and Economics also relates economic reasoning to management issues in wine markets. The discussion ranges from economic fundamentals and wine and government, to the challenge of knowing what is in the bottle and the importance of wine as a cultural good. This novel and comprehensive introduction to the subject is an invaluable resource for students, scholars and anyone interested in wine and the wine industry.

Statistics is a key characteristic that assists a wide variety of professions including business, government, and factual sciences. Companies need data calculation to make informed decisions that help maintain their relevance. Design of experiments (DOE) is a set of active techniques that provides a more efficient approach for industries to test their processes and form effective conclusions. Experimental design can be implemented into multiple professions, and it is a necessity to promote applicable research on this up-and-coming method. Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications is a pivotal reference source that seeks to increase the use of design of experiments to optimize and improve analytical methods and productive processes in order to use less resources and time. While highlighting topics such as multivariate methods, factorial experiments, and pharmaceutical research, this publication is ideally designed for industrial designers, research scientists, chemical engineers, managers, academicians, and students seeking current research on advanced and multivariate statistics.

"The Real Thing: Coke's Bumpy Ride through India", is a non-fiction real life story of the Atlanta-based The Coca Cola Company's long troubled business journey, partly its own making and partly because of its wrong assessment of India's regulatory system and administrative framework. The content combines a painstaking research by the author into various aspects of the company's operations over a period of time and his insider's knowledge with a reporter's detachment. The chapters are constructed brick by brick to chronicle the company's and brand Coca-Cola's business moves in the sub-continent, following more of a hybrid than purely global or local standard. Entering India in 1991 after a 14-year exile, Coke's subsequent policies and practices have been mired in controversy. The pesticides in colas, the closure of the company's Kerala plant following its expose as a groundwater guzzler, and the company's constant fight with environmentalists, social activists and the government provided the impetus for writing this book. Having tracked Coke for over two decades, Nantoo Banerjee's book provides, possibly for the first time in India, a well-researched look into the operation of a major multinational - its managerial practices, especially some of the critical moves and decisions taken by its senior executives in Atlanta, Tokyo, Hong Kong and New Delhi, internal intrigue, customer care policies, external pressures and ruthless ambition. The book is brilliantly bold and lives up to the author's reputation as one of the country's best-known investigative business journalists.

Wine tourism is a rapidly growing field of industry and academic interest with changes in the consumer markets in recent years, showing an enormous interest in 'experiential' travel. Wine Tourism Around the World is therefore an invaluable text for both students and practitioners alike and provides:
* The first comprehensive introduction to wine tourism from a business, social science and policy perspective
* An international perspective on wine tourism and includes detailed examples from Australia, Canada, France, Greece, Hungary, New Zealand, Portugal, South Africa, Spain, Switzerland, UK and the USA
* Detailed information on the growth and development of wine tourism from both supply, demand, marketing and management perspectives

Academic researchers and students in tourism and hospitality fields, as well as anyone connected with the wine industry, will find this book an essential guide to understanding the global impacts of wine tourism and the consequent economic, social and environmental impacts and opportunities.
C.Michael Hall is based at the University of Otago in New Zealand and is Visiting Professor in the School of Leisure and Food Management, Sheffield Hallam University. He has written widely on wine, food and rural tourism and has a major interest in cool-climate wine tourism.
Liz Sharples is a lecturer in the School of Leisure and Food Management, Sheffield Hallam University. She has extensive practical and academic experience in the hospitality industry and has major research interests in the interrelationships between cuisine, tourism and rural production.
Brock Cambourne is the owner/operator of multiple tourism award winning National CapitalWine Tours and principal of Benchmark Tourism Consulting. He has researched and published extensively on wine and culinary tourism and is a member of the Australian National Wine Tourism Working Party.
Niki Macionis is a lecturer at the University of Canberra's Cooperative Research Centre for Sustainable Tourism. Her graduate studies focussed on the development of wine tourism and she has researched and published extensively on wine and culinary tourism.
the first comprehensive introduction to wine tourism from a business and social science perspective
an international perspective on wine tourism including examples from around the world
detailed examination of the growth and development of wine tourism from both supply and demand perspectives

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual "Best New Chef" list since 2000, and to date, only 16 women have been included. How is it that women - the gender most associated with cooking - have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job's legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs - and women in other male-dominated occupations - opportunities for greater representation within their fields.

By 2050, the world's population is estimated to grow to 10 billion. To feed everyone, we will have to double our food production, to produce more food in the next 40 years than in the whole of the last 6,000. Changing the Food Game shows how our unsustainable food production system cannot support this growth. In this prescient book, Lucas Simons argues that the biggest challenge for our generation can only be solved by effective market transformation to achieve sustainable agriculture and food production. Lucas Simons explains clearly how we have created a production and trading system that is inherently unsustainable. But he also demonstrates that we have reason to be hopeful - from a sustainability race in the cocoa industry to examples of market transformation taking place in palm oil, timber, and sugarcane production. He also poses the question: where next? Provocative and eye-opening, Changing the Food Game uncovers the real story of how our food makes it on to our plates and presents a game-changing solution to revolutionize the industry.

Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. In the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds. This book presents information on the history, compositional analysis, and brewing process of craft beers. It covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, color and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide, this book provides relevant research literature about the recent studies and experimentation about beers which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a topic of interest resulting in the need for more innovative and effective methods and steps in the production of newer variants of beers.

Industrial Development and the Social Fabric

Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. Wine and the wine business are at a critical crossroad today, transformed by three powerful forces. Veseth begins with the first force, globalization, which is shifting the center of the wine world as global wine markets provide enthusiasts with a rich but overwhelming array of choices. Two Buck Chuck, the second force, symbolizes the rise of branded products like the famous Charles Shaw wines sold in Trader Joe's stores. Branded corporate wines simplify the worldwide wine market and give buyers the confidence they need to make choices, but they also threaten to dumb down wine, sacrificing terroir to achieve marketable McWine reliability. Will globalization and Two Buck Chuck destroy the essence of wine? Perhaps, but not without a fight, Veseth argues. He counts on "the revenge of the terroirists" to save wine's soul. But it won't be easy as wine expands to exotic new markets such as China and the very idea of terroir is attacked by both critics and global climate change. Veseth has "grape expectations" that globalization, Two Buck Chuck, and the revenge of the terroirists will uncork a favorable future for wine in an engaging tour-de-force that will appeal to all lovers of wine, whether it be boxed, bagged, or bottled.

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.

The new Multilingual Illustrated Guide to the World's Commercail Warmwater Fish, the second in the series of Multilingual Illustrated Guides, follows a similar format to the first, and is, once more, published to the highest production standards achievable. Over 150 species are covered and all essential information is conveyed by means of tables and diagrams with descriptive text kept to a minimum. Each species entry gives the species name, the scientific name, and the family name. Common names are then listed in German, Japanese, Spanish, French, English, Italian, Danish, Norwegian, Dutch, Portugese, Russian swedish and Turksih. Local names are given in the language appropraite to each species. Average size (cm) and weight (kg) is also given. A superb full-colour illustration is followed by a brief description of the species with an overview of the development of its economic importance to the present day. Full nutritional data per 100g edible weight is also listed. Each individual guide consolidates a wealth of information which should be readily available for all who are internationally active in the commercial fishing and related industries