Michelle McAlpin moves beyond the concerns of previous studies of famine (most of which focus on governmental procedures designed to alleviate it) and examines hitherto neglected problems, such as the quantitative evaluation of food grain shortages, the nature and extent of popular insurance mechanisms in famine-afflicted areas, and the effects of famine on population growth and on long-range economic performance.

Originally published in 1983.

The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These paperback editions preserve the original texts of these important books while presenting them in durable paperback editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

Consultant and long-time Food and Drug Administration (FDA) food labeling expert James Summers answers the many questions surrounding FDA food labeling regulations and compliance in Food Labeling Compliance Review. This comprehensive manual and fully searchable, accompanying CD-ROM are designed to aid in understanding the requirements of the FDA. Food Labeling Compliance Review is a must-have for regulatory officials, industry personnel, and others responsible for assuring that the label and labeling of domestic and imported food products in interstate commerce comply with the requirements of the Federal Food, Drug and Cosmetic Act, as amended. The new fourth edition of Food Labeling Compliance Review fully covers recently enacted provisions requiring labeling for allergens, trans fats, and qualified health claims. Clearly illustrated with dozens of charts, sample label panels and "Nutrition Facts" boxes, Food Labeling Compliance Review is the practical, no-nonsense tool needed by both the experienced and inexperienced food label reviewer. * Current, complete, and accurate food labeling guidance concerning FDA regulations * Covers new requirements for labeling allergens, trans fats, and qualified health claims * Essential for all food manufacturers, packers, labelers, relabelers, and distributors * Fully illustrated with clear Q and A explanations * Fully-searchable CD-ROM enables quick look ups

Food is a necessary aspect of human life, and agriculture is crucial to any country's global economy. Because the food business is essential to both a country's economy and global economy, artificial intelligence (AI)-based smart solutions are needed to assure product quality and food safety. The agricultural sector is constantly under pressure to boost crop output as a result of population growth. This necessitates the use of AI applications. Artificial Intelligence Applications in Agriculture and Food Quality Improvement discusses the application of AI, machine learning, and data analytics for the acceleration of the agricultural and food sectors. It presents a comprehensive view of how these technologies and tools are used for agricultural process improvement, food safety, and food quality improvement. Covering topics such as diet assessment research, crop yield prediction, and precision farming, this premier reference source is an essential resource for food safety professionals, quality assurance professionals, agriculture specialists, crop managers, agricultural engineers, food scientists, computer scientists, AI specialists, students, libraries, government officials, researchers, and academicians.

Around the world from, from Brisbane to Manchester, from Bangkok to New York, food and food-related activities are enriching and invigorating city life. In many urban neighbourhoods there is an explosion in the number of restaurants, bars, cafes and takeaways. Traditional food markets are being rediscovered while new markets are being renovated, built anew or set up afresh on market day. Even as urban agricultural is threatened by urban redevelopment our appreciation of it is undergoing a renaissance, as it reappears in the guise of community gardens and city farms. "Food + the City" explores the contemporary city as dining room, market and farm, considering how food display, consumption and production bring vitality and diversity to public life and sensory pleasure to urban experience while helping to create local character and opportunities for a more sustainable way of life. The burgeoning gastronomic culture of cities, from growing to consuming, raises important questions of who is included and who is excluded: What should be the role of architecture and urban design? Exactly how should food be promoted as a tool for progressive social change?

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Its farming and fishing industries yield an impressive harvest of ingredients, so it is no surprise to discover that Sussex also boasts a rich culinary heritage. At one point in the past it was said that 'to venture into the county was to risk being turned into a pudding yourself'. Local cookery books were filled with recipes for dense dishes including Chichester Pudding, Sussex Blanket Pudding, and the intriguingly named Sussex Pond Pudding, which contains a whole lemon and was featured on the BBC's Great British Bake Off. Today, though, the county's menus feature a much wider array of local dishes to satisfy even the most demanding palate and local produce matters much to Sussex folk, as well as being a reason the county attracts so many visitors. In Pond Puddings and Sussex Smokies local author Kevin Newman explores these changes through an investigation of the county's culinary history and specialities, together with its famous food and drink producers, markets and food-themed events. Starting with an exploration of interesting and unusual Sussex dishes and drinks, as well as the people behind them, Newman visits wonderful watering holes and incredible eating places from across the centuries such as 'Pacy's Blood Hole' and a hotel where Christmas puddings meet an unusual fate. The author focuses on the county's past and present food-themed customs and traditions, offers foodie and drinking locations to visit and investigates the quirky stories behind many locally brewed beers. He explains how 'Dirty Arthur' became dirty, how a prince provided school dinners, how a local member of the clergy ended up as a Fijian feast and why 'Black-Eyed Susan' hasn't been in a fight. We learn how it's impossible to eat a 'dish of tongues' but how you could chomp on 'the Devil's children' in the past. Sussex residents and visitors alike will discover the true flavour of Sussex in this book, and as you tuck into this fascinating and delicious study of its culinary heritage across the ages, just like the county's famous Pond Pudding, there will definitely be a something you might not have expected inside.

How does Britain get its food? Why is our current system at breaking point? How can we fix it before it is too late? British food has changed remarkably in the last half century. As we have become wealthier and more discerning, our food has Europeanized (pizza is children's favourite food) and internationalized (we eat the world's cuisines), yet our food culture remains fragmented, a mix of mass 'ultra-processed' substances alongside food as varied and good as anywhere else on the planet. This book takes stock of the UK food system: where it comes from, what we eat, its impact, fragilities and strengths. It is a book on the politics of food. It argues that the Brexit vote will force us to review our food system. Such an opportunity is sorely needed. After a brief frenzy of concern following the financial shock of 2008, the UK government has slumped once more into a vague hope that the food system will keep going on as before. Food, they said, just required a burst of agri-technology and more exports to pay for our massive imports. Feeding Britain argues that this and other approaches are short-sighted, against the public interest, and possibly even strategic folly. Setting a new course for UK food is no easy task but it is a process, this book urges, that needs to begin now. 'Tim Lang has performed a public service' Simon Jenkins, Sunday Times

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Counter-Cola charts the history of one of the world's most influential and widely known corporations, The Coca-Cola Company. Over the past 130 years, the corporation has sought to make its products, brands, and business central to daily life in over 200 countries. Amanda Ciafone uses this example of global capitalism to reveal the pursuit of corporate power within the key economic transformations-liberal, developmentalist, neoliberal-of the twentieth and twenty-first centuries. Coca-Cola's success has not gone uncontested. People throughout the world have redeployed the corporation, its commodities, and brand images to challenge the injustices of daily life under capitalism. As Ciafone shows, assertions of national economic interests, critiques of cultural homogenization, fights for workers' rights, movements for environmental justice, and debates over public health have obliged the corporation to justify itself in terms of the common good, demonstrating capitalism's imperative to either assimilate critiques or reveal its limits.

A "highly entertaining history [of] global hustling, cola wars and the marketing savvy that carved a niche for Coke in the American social psyche" (Publishers Weekly). Secret Formula follows the colorful characters who turned a relic from the patent medicine era into a company worth $80 billion. Award-winning reporter Frederick Allen's engaging account begins with Asa Candler, a nineteenth-century pharmacist in Atlanta who secured the rights to the original Coca-Cola formula and then struggled to get the cocaine out of the recipe. After many tweaks, he finally succeeded in turning a backroom belly-wash into a thriving enterprise. In 1919, an aggressive banker named Ernest Woodruff leveraged a high-risk buyout of the Candlers and installed his son at the helm of the company. Robert Woodruff spent the next six decades guiding Coca-Cola with a single-minded determination that turned the soft drink into a part of the landscape and social fabric of America. Written with unprecedented access to Coca-Cola's archives, as well as the inner circle and private papers of Woodruff, Allen's captivating business biography stands as the definitive account of what it took to build America's most iconic company and one of the world's greatest business success stories.

In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.

In 1300, women brewed and sold most of the ale drunk in England, but by 1600 the industry was largely controlled by men. Ale, Beer and Brewsters investigates this change, asking how, when, and why brewing ceased to be a woman's trade and became a trade of men. In doing so, Bennett sheds new light on a central problem in women's history: the effects of early capitalism on the status of women's work.

From prompting a transition from hunter-gatherer to an agrarian lifestyle in ancient Mesopotamia to bankrolling Britain's imperialist conquests, strategic taxation and the regulation of beer has played a pivotal role throughout history. Beeronomics: How Beer Explains the World tells these stories, and many others, whilst also exploring the key innovations that propelled the industrialization and consolidation of the beer market. At the same time when mega-mergers in the brewing industry are creating huge transnationals selling their beer across the globe, the craft beer movement in America and Europe has brought the rich history of ancient brewing techniques to the forefront in recent years. But less talked about is the economic influence of this beverage on the world and the myriad ways it has shaped the course of history. Beeronomics covers world history through the lens of beer, exploring the common role that beer taxation has played throughout and providing context for recognizable brands and consumer trends and tastes. Beeronomics examines key developments that have moved the brewing industry forward. Its most ubiquitous ingredient, hops, was used by the Hanseatic League to establish the export dominance of Hamburg and Bremen in the sixteenth century. During the late nineteenth century, bottom-fermentation led to the spread of industrial lager beer. Industrial innovations in bottling, refrigeration, and TV advertising paved the way for the consolidation and market dominance of major macrobreweries like Anheuser Busch in America and Artois Brewery in Belgium during the twentieth century. We're now in the era of global integration- one multinational AB InBev, claims 46% of all beer profits- but there's a counterrevolution afoot of small, independent craft breweries in both America, Belgium and around the world. Beeronomics surveys these trends, giving context to why you see which brands and styles on shelves at your local supermarket or on tap at the nearby pub.

The Larder of the Wise: The Story of Vancouver's James Inglis Reid Ltd. traces the history of the iconic store whose traditional Scottish fare and well-remembered hallmarks of "We hae meat that ye can eat" and "Value always" earned the following of devoted customers from inside and outside of the city for almost eighty years. Founded in 1908 and situated for most of its history at 559 Granville Street, Reid's was a fixture in Vancouver's downtown shopping district. Customers were drawn by the store's cured and smoked hams and bacons, expertly prepared sausages and haggis, freshly baked meat pies and scones, and many other favorite items-almost all made on premises using recipes and artisanal techniques passed down for decades. When it closed in 1986 to make way for the Pacific Centre development, many thought an important part of Vancouver heritage was forever lost. But thanks to a treasure-trove of business records, letters, photos and objects preserved from the store, and drawing on her own personal memories and knowledge of the business as the granddaughter of company founder James Reid and the daughter of Gordon Wyness, who succeeded Reid as manager, author M. Anne Wyness brings this special store alive once again. Richly illustrated and engagingly told, this story of a unique family business is also a story of Vancouver itself. Through economic booms and declines, two world wars, shifts in consumer habits, the rise of the suburbs and the changing fortunes of the downtown Granville Street area, Reid's enjoyed prosperity and endured challenges in step with a changing city.