The production of beer today occurs within a bifurcated industrial structure. There exists a small number of large, global conglomerates supplying huge volumes of a limited range of beers, and a plethora of small and medium breweries producing a diverse range of beers sold under unique brands. Brewing, Beer and Pubs addresses a range of contemporary issues and challenges in this key sector of the global economy, and includes contributions by research specialists from a variety of countries and disciplines. This book includes the marketing and globalization of the brewing industry, beer excise duties and market concentration, and reflections upon developments in brewing and beer consumption across the world in order to explore the wide-reaching influence of this industry. Alongside these global topics more localised themes are presented such as market integration in the Chinese beer and wine markets, beer and brewing in Africa and South America, and turbulence and change in the UK public house industry, which demonstrate how the consumption of beer in pubs and other social environments make the beer industry integral to local communities and regions worldwide.

In the late fifteenth century, Burgundy was incorporated in the kingdom of France. This, coupled with the advent of Protestantism in the early sixteenth century, opened up new avenues for participation in public life by ordinary Burgundians and led to considerably greater interaction between the elites and the ordinary people. Mack Holt examines the relationship between the ruling and popular classes from Burgundy's re-incorporation into France in 1477 until the Lanturelu riot in Dijon in 1630, focusing on the local wine industry. Indeed, the vineyard workers were crucial in turning back the tide of Protestantism in the province until 1630 when, following royal attempts to reduce the level of popular participation in public affairs, Louis XIII tried to remove them from the city altogether. More than just a local study, this book shows how the popular classes often worked together with local elites to shape policies that affected them.

Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind. Uniquely, it will review the hands-on aspects of food processing from a largely non-academic viewpoint. It is written in non-technical language and covers everything from the basic science of why food is processed to a description of the main methods used. Coverage includes all current technologies that are used at the small-scale such as why food is processed, the historical development of food processing, background skills, heating and cooling in food processing, thermal processing basics and specialised calculations, drying food materials, statistical manufacturing control and sugar solution calculations in beverage making The target audience for this book is vastly under-served with appropriate information and the abundant use of photographs, showing the various concepts described in the text, makes this book appealing to those required to understand their food process operations.

For centuries a bastion of tradition and the jewel in the crown of French viticulture, Bordeaux has in recent years become dogged by controversy, particularly regarding the 2012 classification of the wines of St.-Emilion, the most prestigious appellation of Bordeaux's right bank. St.-Emilion is an area increasingly dominated by big international investors, especially from China, who are keen to speculate on the area's wines and land, some of whose value has increased tenfold in the last decade alone. In the controversial 2012 classification, certain chateaux were promoted to a more prestigious class because of insider deals that altered the scoring system for the classification of wines into premier crus and grand crus. This system now takes into account the facilities of each chateau's tasting room, the size of its warehouse, and even the extent of its parking lot. The quality of the wine counts for just 30% of the total score for the wines of the top ranking, those deemed premier grand cru classe A. In Vino Business, Saporta shows how back-room deals with wine distributors, multinational investors like the luxury company LVMH, and even wine critics, have fundamentally changed this ancient business. Saporta also investigates issues of wine labelling and the use of pesticides, and draws comparisons to Champagne, Burgundy and the rest of the wine world. Based on two years of research and reporting, Vino Business draws back the curtain on the secret world of Bordeaux, a land ever more in thrall to the grapes of wealth.

In this anthology, editors Kym Anderson and Vicente Pinilla have gathered together some of the world's leading wine economists and economic historians to examine the development of national wine industries before and during the two waves of globalization. The empirically-based chapters analyze developments in all key wine-producing and consuming countries using a common methodology to explain long-term trends and cycles in wine production, consumption, and trade. The authors cover topics such as the role of new technologies, policies, and institutions, as well as exchange rate movements, international market developments, evolutions in grape varieties, and wine quality changes. The final chapter draws on an economic model of global wine markets, to project those markets to 2025 based on various assumptions about population and income growth, real exchange rates, and other factors. All authors of the book contributed to a unique global database of annual data back to the mid-nineteenth century which has been compiled by the book editors.

In the late fifteenth century, Burgundy was incorporated in the kingdom of France. This, coupled with the advent of Protestantism in the early sixteenth century, opened up new avenues for participation in public life by ordinary Burgundians and led to considerably greater interaction between the elites and the ordinary people. Mack Holt examines the relationship between the ruling and popular classes from Burgundy's re-incorporation into France in 1477 until the Lanturelu riot in Dijon in 1630, focusing on the local wine industry. Indeed, the vineyard workers were crucial in turning back the tide of Protestantism in the province until 1630 when, following royal attempts to reduce the level of popular participation in public affairs, Louis XIII tried to remove them from the city altogether. More than just a local study, this book shows how the popular classes often worked together with local elites to shape policies that affected them.

In this anthology, editors Kym Anderson and Vicente Pinilla have gathered together some of the world's leading wine economists and economic historians to examine the development of national wine industries before and during the two waves of globalization. The empirically-based chapters analyze developments in all key wine-producing and consuming countries using a common methodology to explain long-term trends and cycles in wine production, consumption, and trade. The authors cover topics such as the role of new technologies, policies, and institutions, as well as exchange rate movements, international market developments, evolutions in grape varieties, and wine quality changes. The final chapter draws on an economic model of global wine markets, to project those markets to 2025 based on various assumptions about population and income growth, real exchange rates, and other factors. All authors of the book contributed to a unique global database of annual data back to the mid-nineteenth century which has been compiled by the book editors.

Between March and April 2019, many cases of suspected food poisoning were reported by health care workers in the Karamoja region of the Republic of Uganda. Consumption of food products that had high levels of tropane alkaloids was identified as the cause. This group of compounds occur in several plant genera that belong to the Solanaceae family and can contaminate staples like cereals and grains. Given the absence of international guidance and regulations, a Joint FAO/WHOExpert Meeting on Tropane Alkaloids was convened remotely between 30 March - 3 April 2020. This publication captures the discussions of the expert meeting and provides risks assessments of tropane alkaloids (hyoscyamine and scopolamine) as well as recommendations outlining appropriate risk management options

This book brings together a series of essays which unfold and illuminate the history of the Irish flour milling industry from the medieval period to the present day. Milling was one of Ireland's foremost industries, playing a critically important role in the local economy of many districts, servicing farmers needs and processing some of the key components in the Irish food supply. Despite being the most widely dispersed industry in the country, with bread and other milling components playing a central role in the Irish diet, the topic has not received the attention it deserves from social or economic historians, who've focused more on the potato. This book addresses that lacunae and incorporates a range of new research to form a compre-hensive overview. Attractively illustrated by a large collection of photographs and drawings, Irish Flour milling will be of particular interest to social, economic and local historians, industrial archaeologists, ethnologists and anthropologists, and the many people with family connections to the industry: Bolands, Hallinans and Hughes; Pollexfens, Russells, Odlums and Shackletons. Contributors include: Dr Colin Rynne (NUI, Cork), on the industrial archaeology of Irish flour milling from the medieval period to 1880; Professor Louis Cullen (Trinity College, Dublin), on eighteenth-century flour milling; Dr Andy Bielenberg (NUI, Cork), on flour milling during the Union; Dr Richard Harrison (historian), on the Quakers and Irish flour milling 1790-1930; Glynn Jones (author of The Millers), on the introduction of rollers into flour milling 1880-1925; Dr Akihiro Takei (Osaka Gakuin University), on the political economy of Irish flour milling 1922-45; and Norman Campion (milling consultant), on Irish milling since the Second World War.

This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In an introduction, the present status of the RASFF, which had originally been introduced in 1979, is briefly reviewed. It is described as the main basis of modern food policy in Europe, enabling member countries to take rapid corrective actions on the one hand, and to perform statistically reliable analyses of food-related hazards on the other hand. One chapter contains a statistical evaluation of RASFF notifications in general, and specifically with regard to chemical contaminants, including also allergens. In another chapter, reasons for rejections of food and feed at the European borders are analyzed in selected case studies. The Brief provides an easy description for the chemical dangers and contaminants it is referring to, outlining the names, properties, uses and importance in the food and feed industry, toxicological effects, and contamination sources. The last chapter offers an outlook on the future of the RASFF and possible expectations.

This publication addresses the global challenges of food and water security in a rapidly changing and complex world. The essays highlight the links between bio-physical and socio-cultural processes, making connections between local and global scales, and focusing on the everyday practices of eating and drinking, essential for human survival. Written by international experts, each contribution is research-based but accessible to the general public.

Eat & Art, from the people behind Lisbon's famous Can the Can restaurant, brings together some of Portugal's finest chefs and artists, using the country's canned fish industry as the source of inspiration. Using striking photography and contemporary design, the book explores the undeniable affinities between gastronomy and art. It features a fascinating and expansive historical timeline, which charts parallel events in the two fields, such as early Egyptian tomb painting and the Chinese cultivating soybeans, rice, wheat and barley to create noodles in 3000 BCE. The book, which aims to place the canned fish industry, one of the oldest and most important in Portugal, firmly in the international spotlight, presents eighteen dynamic chef and artist pairings. The combined output of these pairings, either as an inspirational dish or innovative work of art, is a visual feast that will feed the hearts, heads and stomachs of readers.

Originally published in 1919, this book provides a guide to cattle farming and beef production, with an emphasis on the importance of biological science for the future of these areas. The text is comprehensive in scope, putting forward authorial observations gained from 'long and varied experience as a practical farmer and as an investigator and teacher of scientific agriculture'. This book will be of value to anyone with an interest in animal husbandry, beef production and the history of agriculture.

One of the great names in chocolate history, Rowntree's, evolved from the humble retail beginnings of Mary Tuke, eighteenth-century mother of York's chocolate industry. This book explores how she was formative in shaping modern York as a city of confectionery manufacture, a city with a broader history in this industry than any other city in the UK. York emerged as the epicentre of an empire of competing chocolate kings. Strevens also insightfully reveals the impact that the development of York's confectionery production had on the lives of the rich, the poor and 'the middling sort', exploring growing social trends in the social capital of the North, such as chocolate and coffee houses, and the evolution of York as a destination for the 'polite and elegant'. This is an accessible and at times wry exploration of eighteenth-century York, vividly bringing to life the sumptuous splendours and profound murkiness of the city at the time of its commercial emergence as the 'Chocolate City'. Each chapter develops the detailed picture of what it must have been like to live in this city at the inception of York's most scrumptious of trades.

Originally published in 1928, this book presents a concise account regarding the nature and development of food provision in the British Army from 1645 onwards. The text was written by the renowned British military historian Sir John William Fortescue (1859-1933). Illustrative figures are included. This book will be of value to anyone with an interest in the development of canteens, military history and the writings of Fortescue.

This year's edition provides new estimates of the percentage of the world's food lost from production up to the retail level. It suggests that identifying and understanding critical loss points in specific supply chains - where considerable potential exists for reducing food losses - is crucial to deciding on appropriate measures. It also provides some guiding principles for interventions based on the objectives being pursued through food loss and waste reductions, be they in improved economic efficiency, food security and nutrition, or environmental sustainability.

Rice today is food to half the world's population. Its history is inextricably entangled with the emergence of colonialism, the global networks of industrial capitalism, and the modern world economy. The history of rice is currently a vital and innovative field of research attracting serious attention, but no attempt has yet been made to write a history of rice and its place in the rise of capitalism from a global and comparative perspective. Rice is a first step toward such a history. The fifteen chapters, written by specialists on Africa, the Americas, and Asia, are premised on the utility of a truly international approach to history. Each brings a new approach that unsettles prevailing narratives and suggests new connections. Together they cast new light on the significant roles of rice as crop, food, and commodity, and shape historical trajectories and interregional linkages in Africa, the Americas, Europe, and Asia.

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

Hailed in hardcover as "compelling" ("Kirkus Reviews") and an "astonishing and] wrenching story" ("The London Free Press"), "Bitter Chocolate" is an eye-opening look at one of our most beloved consumer products. Tracing the fascinating origins and evolution of chocolate from the banquet tables of Montezuma's Aztec court in the early sixteenth century to the bustling factories of Hershey, Cadbury, and Mars today, investigative journalist Carol Off shows that slavery and injustice have always been key ingredients.
The heart of the book takes place in West Africa inside the Ivory Coast--the world's leading producer of cocoa beans--where profits from the multibillion-dollar chocolate industry fuel bloody civil war and widespread corruption. Faced with pressure from a crushing "cocoa cartel" demanding more beans for less money, poor farmers have turned to the cheapest labor pool possible: thousands of indentured children who pick the beans but have never themselves known the taste of chocolate.
"An astounding eye-opener that takes no prisoners" ("Quill & Quire"), "Bitter Chocolate" is an absorbing social history, a passionate investigative account, and a shocking and urgent expose of an industry that continues even now to institutionalize misery as it indulges our whims.

This book offers effective and competitive food supply chains that are the consequence of technological innovation, collaboration, small agri-food business cases, entrepreneurial opportunities, cold chain technology management, disruptive technologies, and performance assessment through empirical analysis, case studies, and multimethod research in the food industry. The book comprehensively covers different interfaces of the food supply chain including procurement, processing, distribution, consumer, i.e., farm to fork. It provides solutions to various challenges such as globalization, food recalls, technological innovations, and consumer trust. This book will be of interest to researchers in the areas of the food supply chain, operations management, industrial engineering as well as professionals in the agri-food and allied industry.

Personal tales of perseverance and beer making from the founder of Sierra Nevada Brewing Co.

"Beyond the Pale" chronicles Ken Grossman's journey from hobbyist homebrewer to owner of Sierra Nevada Brewing Co., one of the most successful craft breweries in the United States. From youthful adventures to pioneering craft brewer, Ken Grossman shares the trials and tribulations of building a brewery that produces more than 800,000 barrels of beer a year while maintaining its commitment to using the finest ingredients available. Since Grossman founded Sierra Nevada in 1980, part of a growing beer revolution in America, critics have proclaimed his beer to be "among the best brewed anywhere in the world.""Beyond the Pale" describes Grossman's unique approach to making and distributing one of America's best-loved brands of beer, while focusing on people, the planet and the productExplores the "Sierra Nevada way," as exemplified by founder Ken Grossman, which includes an emphasis on sustainability, nonconformity, following one's passion, and doing things the right wayDetails Grossman's start, home-brewing five-gallon batches of beer on his own, becoming a proficient home brewer, and later, building a small brewery in the town of Chico, California

"Beyond the Pale" shows how with hard work, dedication, and focus, you can be successful following your dream.

This meticulously researched 1960 text looks at the influential and almost indispensable role that Guinness's brewery played in the Irish economy in the years between 1759 1876. Guinness's conception in 1759, just 18 years after the Great Famine in Ireland, makes it a unique product in terms of both its economic progress and significance. This book begins by introducing the reader to the economic climate and the brewing industries of Ireland from the year 1750 onwards, before moving its focus to Guinness's brewery more specifically. Moreover, Lynch and Vaizey are keen to emphasise the ways in which the often turbulent economic relations between England and Ireland make this story of a Dublin-based business one of both nations. The authors also pay particular attention to the influence the first and second Arthur Guinnesses had on brewing at James's Gate, as well as charting the expansion of the brewery both physically and commercially.