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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
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.
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.
This publication is intended to support regulatory bodies, policy
makers and others with responsibilities relating to the management
of exposures where radionuclides are, or could be, present in food,
but it excluding nuclear or radiological emergencies. It has been
developed in collaboration with and is jointly sponsored by the FAO
and WHO. Its focus is therefore on technical considerations for the
implementation of Requirement 51 of Radiation Protection and Safety
of Radiation Sources: International Basic Safety Standards, IAEA
Safety Standards Series no. GSR Part 3, in the area of food safety.
In particular this publication provides a proposed approach for the
management of radionuclides in food for consideration in
implementing Requirement 51 in GSR Part 3. The publication will be
of practical value to all those with roles in food safety or
radiation protection.
Gastronomic tourism has made remarkable progress within the past
decade in both academia and within its own sector. However, many
industries have suffered from the COVID-19 pandemic, and food
tourism businesses had to take unique precautions for the health
and safety of global consumers. Despite the economic turbulence of
the COVID-19 pandemic, there are many strategies available for the
restaurant industry to thrive. Gastronomy, Hospitality, and the
Future of the Restaurant Industry: Post-COVID-19 Perspectives
presents the most recent research surrounding food and gastronomy
in relation to hospitality and tourism, highlighting emerging
themes and different methods of approach. Concretely, it
constitutes a timely and relevant compendium of chapters that
offers its readers relevant issues in gastronomy and management
strategies in the hospitality industry. Covering topics such as
food tourism, organic food production, and restaurant
communication, this book is an essential resource for managers,
business owners, entrepreneurs, consultants, marketing specialists,
government officials, libraries, researchers, academicians,
educators, and students.
The food sciences cover a wide area from ethics to microbiology;
from toxicology to law; from marketing to genetics. Professionals
in the food sector may have to deal daily with issues related to
another expertise than their own and with colleagues who have their
expertise in any of these fields. The purpose of this book is to
provide an introduction for (future) professionals, students,
researchers, and teachers to all these different fields
collectively known as the food sciences. Understanding the basics
of other professionals' expertise will improve mutual understanding
and communication. It will help to ask the right questions at the
right moment to the right person. Each chapter is dedicated to one
of the food sciences. It provides the basics in terms of scope,
terminology, methods, and content. It is placed in a dynamic
context by addressing recent developments and ongoing debates.
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.
Resilience is often associated with multivalued and multi-faceted
strategies, programs, and projects. After approximately 15 years of
empirical evidence in the literature, few research questions remain
unexplored and unanswered, especially with the recent occurrence of
a global pandemic. In this paper, we are assessing whether there
are few and consistently relevant elements that determine
resilience capacity as well as investigating which shocks are most
dramatically reducing resilience. We also investigate which coping
strategies are most frequently adopted in the presence of shocks.
Our results show that diversification of income sources, education,
access to land, livestock, and agricultural inputs, are the main
drivers of households' resilience capacity. Moreover, the most
prevailing shocks are found to be natural, health and
livelihood-related shocks. In addition to this, we show that
reducing the quantity and quality of food consumed, seeking an
extra job, selling assets, taking credit, relying on relatives and
social networks are the most adopted coping strategies. Finally, we
found that coping strategies are able to mitigate the adverse
effects of shocks on resilience capacity; however, they are not
sufficient to offset their long-term negative consequences. Our
conclusion is that adequate investments in resilience are
conditional to a) engaging with activities that are broadly
consistent across countries and b) fine-tuning the interventions
based on context-specificity
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.
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.
The food industry is among the most competitive and globally-linked
of all business sectors. Plunkett's Food Industry Almanac will be
your guide to the entire food business, from production, to
distribution, to retailing. This exciting new book covers
everything you need to know about the food, beverage and tobacco
industry, including: Analysis of major trends and markets;
historical statistics and tables; major food producers such as
Kraft and Frito Lay; retailers of all types, from convenience store
operators to giant supermarket chains; emerging technologies
including genetically-engineered (GM) foods; giant distributors
such as Sysco; beverage companies such as Coca-Cola; wine, liquor
and beer producers; tobacco, candy and gum; and much more. We
discuss trends in food commodities demand, agricultural
biotechnology, imports and exports, as well as growing demand in
China and other emerging markets. This book includes statistical
tables, industry contacts and indexes. The corporate section
includes our proprietary, in-depth profiles of 500 leading
companies, public and private, in all facets of the industry.
You'll find a complete overview, industry analysis and market
research report in one superb, value-priced package.
Building on recent scholarship in the sociology of food, Claire
Lamine uses in-depth case studies from France and Brazil to compile
a critical survey of social science approaches to sustainability
transitions in agri-food systems. Lamine addresses the diverse
pathways of transition encountered across multiple levels, from the
farm through farmers' networks and food chains, to the territorial
scale of regions. She also explores the efforts made by those
involved in the agricultural world to create new connections
between agriculture, food, environment and health, while also
taking social equity issues into account. The book adopts a
comparative perspective to explore the translation of agroecology
into government programmes and the specific modes of governance
involved in France and Brazil - two countries that pioneer in
implementing agroecology yet which differ both in visions and
context. Providing new options for understanding the complex issue
of agri-food transitions, this book will make an impact for those
studying food systems, geography, sociology, politics and
agriculture.
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