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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General

Grinding It Out - The Making of McDonald's (Paperback): Ray Kroc Grinding It Out - The Making of McDonald's (Paperback)
Ray Kroc 1
R260 R215 Discovery Miles 2 150 Save R45 (17%) Ships in 5 - 10 working days

"He either enchants or antagonizes everyone he meets. But even his enemies agree there are three things Ray Kroc does damned well: sell hamburgers, make money, and tell stories." --from Grinding It Out

Few entrepreneurs can claim to have radically changed the way we live, and 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 and women who have founded not only businesses, but entire empires. But even more interesting than Ray Kroc the business man is Ray Kroc the man. Not your typical self-made tycoon, Kroc was fifty-two years old when he opened his first franchise. In Grinding It Out, you'll meet the man behind McDonald's, one of the largest fast-food corporations in the world with over 32,000 stores around the globe.

Irrepressible enthusiast, intuitive people person, and born storyteller, Kroc will fascinate and inspire you on every page.

Numbers Don't Lie - 71 Things You Need to Know About the World (Paperback): Vaclav Smil Numbers Don't Lie - 71 Things You Need to Know About the World (Paperback)
Vaclav Smil
R340 R272 Discovery Miles 2 720 Save R68 (20%) Ships in 5 - 10 working days

'There is no author whose books I look forward to more than Vaclav Smil' Bill Gates Is flying dangerous? How much do the world's cows weigh? And what makes people happy? From earth's nations and inhabitants, through the fuels and foods that energize them, to the transportation and inventions of our modern world - and how all of this affects the planet itself - in Numbers Don't Lie, Professor Vaclav Smil takes us on a fact-finding adventure, using surprising statistics and illuminating graphs to challenge lazy thinking. Packed with 'Well-I-never-knew-that' information and with fascinating and unusual examples throughout, we find out how many people it took to build the Great Pyramid, that vaccination yields the best return on investment, and why electric cars aren't as great as we think (yet). There's a wonderful mix of science, history and wit, all in bite-sized chapters on a broad range of topics. Urgent and essential, Numbers Don't Lie inspires readers to interrogate what they take to be true in these significant times. Smil is on a mission to make facts matter, because after all, numbers may not lie, but which truth do they convey? 'He is rigorously numeric, using data to illuminate every topic he writes about. The word "polymath" was invented to describe people like him' Bill Gates 'Important' Mark Zuckerberg, on Energy 'One of the world's foremost thinkers on development history and a master of statistical analysis . . . The nerd's nerd' Guardian 'There is perhaps no other academic who paints pictures with numbers like Smil' Guardian 'In a world of specialized intellectuals, Smil is an ambitious and astonishing polymath who swings for fences . . . They're among the most data-heavy books you'll find, with a remarkable way of framing basic facts' Wired 'Vaclav Smil has led a 30-year career of interdisciplinary contrarianism, writing hundreds of scientific articles and dozens of books attacking sacred cows of Western environmental and geopolitical thought' Foreign Policy 'For a couple of decades, Vaclav Smil has been on my go-to list when questions arise about global trends and risks, and particularly about energy. He is a distinguished professor on the environment faculty at the University of Manitoba but really should be in the department of everything' Andrew Revkin, The New York Times 'One of the world's foremost experts on energy' Foreign Affairs 'An author who does not allow facts to be obscured or overshadowed by politics' New York Review of Books 'The man who has quietly shaped how the world thinks about energy' Science Magazine 'A radical thinker on energy and environmental issues' Financial Times 'He's a slayer of bullshit' David Keith, Gordon McKay Professor of Applied Physics & Professor of Public Policy, Harvard University Vaclav Smil is Distinguished Professor Emeritus at the University of Manitoba. He is the author of over forty books on topics including energy, environmental and population change, food production and nutrition, technical innovation, risk assessment and public policy. No other living scientist has had more books (on a wide variety of topics) reviewed in Nature. A Fellow of the Royal Society of Canada, in 2010 he was named by Foreign Policy as one of the Top 100 Global Thinkers. This is his first book for a more general readership.

Top Italian Food & Beverage Experience 2019 (Paperback): Gambero Rosso Top Italian Food & Beverage Experience 2019 (Paperback)
Gambero Rosso
R358 R304 Discovery Miles 3 040 Save R54 (15%) Ships in 10 - 15 working days

The fourth edition of Gambero Rosso's Top Italian Food & Beverage Experience features a selection of the best Italian food and beverage producers. This is the only guide in the sector classified according to product category to bring together over 1200 exceptional entities ready and willing to export a range of quality items. The guide includes a section on the best fresh fruit and vegetables, indicating the relative producer consortia and associations, making it an indispensable tool for foodies, but especially for industry players wanting to promote the best of 'Made in Italy', and for the 50,000 buyers who participate annually in Gambero Rosso's international events.

The Millers - A Story of Technological Endeavour and Industrial Success, 1870 - 2001 (Hardcover): Glyn Jones The Millers - A Story of Technological Endeavour and Industrial Success, 1870 - 2001 (Hardcover)
Glyn Jones
R552 Discovery Miles 5 520 Ships in 10 - 15 working days

A clear and lively account of the machinery, innovation and personalities that have shaped the industry that provides the all-essential daily bread. Indispensible for anyone with an interest in industrial history. There is a wealth of literature on the traditional flour milling industry, much of it concerned with the charms of rural settings and ancient crafts, whereas the history of the dramatic changes in milling methods from the 1870s onwards has been somewhat neglected. Written by Glyn Jones, engineer and lecturer in technology, `The Millers' sets out to redress the balance and tells the story of the transformation of the flour milling industry by men of vision with enterprise and engineering skill, from the first experiments with roller mills before 1880 to the sleek, automated flour mills operating at the end of the twentieth century. It is a story of technological endeavour and industrial success. The innovations were revolutionary, with roller mills, purifiers and a variety of sifting and sorting machines replacing millstones and crude sieving equipment. Change was propelled by an increasing demand for white bread, and whiter flour could be produced by roller milling of hard foreign wheats, whereas traditional millstone methods were not suitable for the production of large quantities of branless flour. Henry Simon, who became the pioneering leader of the new field of milling engineering, installed his first roller plant in Manchester in 1878; by 1887 mills on the Simon system could produce enough flour to meet the requirements of 11 million people. The mass production of flour for our daily bread began in earnest. From 1904, the most forceful innovator among British millers was Joseph Rank, who commissioned Henry Simon Ltd to supply new plants at the main ports of Hull, London, Cardiff and Liverpool. The roles played by the other leading millers, many of which are still household names, are also included in this account. Despite the hugely impressive and far-reaching technological advances made by British millers and milling engineers, they have not received the credit they deserve. In truth, they replaced the traditional, basic form of the industry rapidly and effectively, and their inventions transformed milling in Britain and further afield. `The Millers' describes, in a clear and lively way, not only the changes in machinery and processing and the effects on the traditional industry, but the personalities who shaped the trade and the companies they ran, and the myths and legends which have surrounded them. Modern mills, rooted in British innovation and enterprise, are impressive in appearance and striking inside, with machinery that looks smart and is automatically controlled, processing wheat for a range of attractive foods and for the still essential daily bread.

The Distilleries of Campbeltown - The Rise and Fall of the Whisky Capital of the World (Paperback, New edition): David Stirk The Distilleries of Campbeltown - The Rise and Fall of the Whisky Capital of the World (Paperback, New edition)
David Stirk
R397 R314 Discovery Miles 3 140 Save R83 (21%) Ships in 10 - 15 working days

Campbeltown was once the whisky capital of the world with 29 distilleries operating simultaneously in 1835. How had this remote fishing port and royal burgh become the epicentre of Scotland's greatest export? David Stirk reveals all in this engaging and well illustrated insight into the people who were the movers and shakers behind this huge industry. The origins lie in illicit distilling which was prevalent all over Kintyre in the late 18th century. Many women were involved in this business which made many ordinary folk very wealthy and out of these origins, the legal trade was established in 1817 with Campbeltown Distillery being the first of many. Over the course of the next two decades every street and corner in the burgh had a distillery or brewery built on it. The names were redolent of Kintyre history and placenames: Kinloch, Caledonian, Dalaruan, Lochhead, Longrow, Meadowburn, Burnside, Kintyre, Rieclachan, Union, Argyll, Glenramskill, Highland, Springbank and Albyn, to name only some. It is no idle boast that Campbeltown was the Victorian whisky capital of the world and just as great schemes rise, so do they fall. Ultimately the town's prosperity waned with the Great War, the depression, prohibition in the USA and the failure of local coal seams. Now only Springbank, Glen Scotia and Glen Gyle remain in production, solitary reminders of the once great whisky days of this Royal Burgh.

Chickenizing Farms and Food - How Industrial Meat Production Endangers Workers, Animals, and Consumers (Hardcover): Ellen K.... Chickenizing Farms and Food - How Industrial Meat Production Endangers Workers, Animals, and Consumers (Hardcover)
Ellen K. Silbergeld
R536 R486 Discovery Miles 4 860 Save R50 (9%) Ships in 10 - 15 working days

Over the past century, new farming methods, feed additives, and social and economic structures have radically transformed agriculture around the globe, often at the expense of human health. In Chickenizing Farms and Food, Ellen K. Silbergeld reveals the unsafe world of chickenization-big agriculture's top-down, contract-based factory farming system-and its negative consequences for workers, consumers, and the environment. Drawing on her deep knowledge of and experience in environmental engineering and toxicology, Silbergeld examines the complex history of the modern industrial food animal production industry and describes the widespread effects of Arthur Perdue's remarkable agricultural innovations, which were so important that the US Department of Agriculture uses the term chickenization to cover the transformation of all farm animal production. Silbergeld tells the real story of how antibiotics were first introduced into animal feeds in the 1940s, which has led to the emergence of multi-drug-resistant pathogens, such as MRSA. Along the way, she talks with poultry growers, farmers, and slaughterhouse workers on the front lines of exposure, moving from the Chesapeake Bay peninsula that gave birth to the modern livestock and poultry industry to North Carolina, Brazil, and China. Arguing that the agricultural industry is in desperate need of reform, the book searches through the fog of illusion that obscures most of what has happened to agriculture in the twentieth century and untangles the history of how laws, regulations, and policies have stripped government agencies of the power to protect workers and consumers alike from occupational and food-borne hazards. Chickenizing Farms and Food also explores the limits of some popular alternatives to industrial farming, including organic production, nonmeat diets, locavorism, and small-scale agriculture. Silbergeld's provocative but pragmatic call to action is tempered by real challenges: how can we ensure a safe and accessible food system that can feed everyone, including consumers in developing countries with new tastes for western diets, without hurting workers, sickening consumers, and undermining some of our most powerful medicines?

Citizen Coke - The Making of Coca-Cola Capitalism (Hardcover): Bartow J. Elmore Citizen Coke - The Making of Coca-Cola Capitalism (Hardcover)
Bartow J. Elmore
R572 Discovery Miles 5 720 Ships in 10 - 15 working days

Coca-Cola s success in building a global empire out of sugary water drew on more than a secret formula and brilliant advertising. The real secret to Coke s success was its strategy, from the beginning, to offload production costs and risks onto suppliers and franchisees. Outsourcing and a trim corporate profile enabled Coke to scale up production of a low-price beverage and realize huge profits.

But the costs shed by Coke have fallen on the public at large. Coke now uses an annual 79 billion gallons of water, an increasingly precious global resource. Its reliance on corn syrup has helped fuel our obesity crisis. Bartow J. Elmore explores Coke through its ingredients, showing how the company secured massive quantities of coca leaf, caffeine, sugar, and other inputs. Citizen Coke became a giant in a world of abundance. In a world of scarcity it is a strain on resources and all who depend on them."

Billion Dollar Burger - Inside Big Tech's Race for the Future of Food (Hardcover): Chase Purdy Billion Dollar Burger - Inside Big Tech's Race for the Future of Food (Hardcover)
Chase Purdy
R568 R454 Discovery Miles 4 540 Save R114 (20%) Ships in 7 - 11 working days
Hotbox - Inside Catering, the Food World's Riskiest Business (Paperback): Matt Lee, Ted Lee Hotbox - Inside Catering, the Food World's Riskiest Business (Paperback)
Matt Lee, Ted Lee
R329 R269 Discovery Miles 2 690 Save R60 (18%) Ships in 7 - 11 working days
The Widow Clicquot - The Story of a Champagne Empire and the Woman Who Ruled it (Hardcover): Tilar J. Mazzeo The Widow Clicquot - The Story of a Champagne Empire and the Woman Who Ruled it (Hardcover)
Tilar J. Mazzeo
R548 R439 Discovery Miles 4 390 Save R109 (20%) Ships in 7 - 11 working days

Veuve Clicquot champagne epitomizes glamour and style, with tribute paid everywhere from Lord Byron to Casablanca. But who was this young widow - the 'Veuve' - Clicquot, whose champagne sparkled at the courts of France, Britain, and Russia, and how did she rise to celebrity and fortune? Newly widowed, she assumed the reins of the fledgling wine business she and her husband started, steering it through huge political and financial reversals to succeed as a single woman in a man's world. Visitors flocked to see this cultural icon and taste the vintages she imbued with magic. As much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered woman, "The Widow Clicquot" is a read to savour.

South African wine industry directory 2018 (Paperback): South African wine industry directory 2018 (Paperback)
R250 R207 Discovery Miles 2 070 Save R43 (17%) Ships in 5 - 10 working days

Now in its 19th edition, the SA Wine Industry Directory 2018 simplifies and clarifies the multi-faceted business that makes South African wine go round. This includes key organisations, producer-businesses, and brands in the industry. These range from boutique outfits, right through private cellars and estate wineries, to co-ops and producing wholesalers. Also listed is a complete list of wine and industry writers, as well as the country’s wine competitions, guidelines on BEE implementation, production cost control and trading fair in our industry. Also suppliers of services and products to the industry, grape vine cultivars and clones, areas of origin and much more. Complete and updated SA wine statistics are presented in collaboration with Sawis (SA Wine Industry Information and Systems).

From Service to Experience - The Guest Perspective Paradigm (Paperback): P. Vincent Stasen From Service to Experience - The Guest Perspective Paradigm (Paperback)
P. Vincent Stasen
R687 R535 Discovery Miles 5 350 Save R152 (22%) Ships in 7 - 11 working days
Scotch - The Whisky of Scotland in Fact and Story (Paperback, 8th Revised edition): Robert Bruce Lockhart, Robin Bruce Lockhart Scotch - The Whisky of Scotland in Fact and Story (Paperback, 8th Revised edition)
Robert Bruce Lockhart, Robin Bruce Lockhart
R262 R209 Discovery Miles 2 090 Save R53 (20%) Ships in 10 - 15 working days

A classic work on Scotch and its origins, Lockhart's book has long been regarded as a whisky classic. Including the foreword written by his late son in 1995, fully updated and revised, this book covers some of the lesser known episodes in the industry's history. In particular the author's family's involvement with Balmenach Distilery on Speyside is well covered as are the polemics of the Scots and their relationship with whisky and where it might be heading. Much of what Lockhart stated back in the 60s still holds true 50 years later and the book is considered essential reading for the whisky enthusiast.

The Oxford Companion to Food (Hardcover, 3rd Revised edition): Alan Davidson The Oxford Companion to Food (Hardcover, 3rd Revised edition)
Alan Davidson; Edited by Tom Jaine 1
R1,180 R844 Discovery Miles 8 440 Save R336 (28%) Ships in 10 - 15 working days

the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.

Swallow This - Serving Up the Food Industry's Darkest Secrets (Paperback): Joanna Blythman Swallow This - Serving Up the Food Industry's Darkest Secrets (Paperback)
Joanna Blythman
R239 R176 Discovery Miles 1 760 Save R63 (26%) Ships in 10 - 15 working days

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How `natural' is the process for making a `natural' flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay `fresh' for six months? And why, when you eat a supermarket salad, does the taste linger in your mouth for several hours after? Swallow This is a fascinating exploration of the food processing industry and its products - not just the more obvious ready meals, chicken nuggets and tinned soups, but the less overtly industrial - washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. Forget illegal, horse-meat-scandal processes, every step in the production of these is legal, but practised by a strange and inaccessible industry, with methods a world-away from our idea of domestic food preparation, and obscured by technical speak, unintelligible ingredients manuals, and clever labelling practices. Determined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers and industry insiders, to give an utterly eye-opening account of what we're really swallowing.

The Microdistillers' Handbook (Paperback): Gavin D. Smith The Microdistillers' Handbook (Paperback)
Gavin D. Smith 1
R337 R260 Discovery Miles 2 600 Save R77 (23%) Ships in 10 - 15 working days
Eating Animals (Paperback): Jonathan Safran Foer Eating Animals (Paperback)
Jonathan Safran Foer
R210 R161 Discovery Miles 1 610 Save R49 (23%) Ships in 10 - 15 working days

NOW A FEATURE DOCUMENTARY FILM NARRATED BY NATALIE PORTMAN From the bestselling author of the essential new 2019 book on animal agriculture and climate crisis: We are the Weather Discover Jonathan Safran Foer's eye-opening and life-changing account of the meat we eat 'Should be compulsory reading. A genuine masterwork. Read this book. It will change you' Time Out 'Shocking, incandescent, brilliant' The Times 'Everyone who eats flesh should read this book' Hugh Fearnley-Whittingstall 'Universally compelling. Jonathan Safran Foer's book changed me' Natalie Portman 'Gripping [and] original. A brilliant synthesis of argument, science and storytelling. One of the finest books ever written on the subject of eating animals' Times Literary Supplement 'Horrifying, eloquent, timely' Spectator 'If you eat meat and fish, you should read this book. Even if you don't, you should. It might bring the beginning of a change of heart about all living things' Joanna Lumley Eating Animals is the most original and urgent book on the subject of food written this century. It will change the way you think, and change the way you eat. For good. Whether you're flirting with veganuary, trying to cut back on animal consumption, or a lifelong meat-eater, you need to read this book.

Conversations in Food Studies (Paperback): Colin R Anderson, Jennifer Brady, Charles Z Levkoe Conversations in Food Studies (Paperback)
Colin R Anderson, Jennifer Brady, Charles Z Levkoe; Foreword by Mustafa Koc
R707 R556 Discovery Miles 5 560 Save R151 (21%) Ships in 7 - 11 working days

Few things are as important as the food we eat. Conversations in Food Studies demonstrates the value of interdisciplinary research through the cross-pollination of disciplinary, epistemological, and methodological perspectives. Widely diverse essays, ranging from the meaning of milk, to the bring-your-own-wine movement, to urban household waste, are the product of collaborating teams of interdisciplinary authors. readers are invited to engage and reflect on the theories and practices underlying some of the most important issues facing the emerging field of food studies today. Conversations in Food Studies brings to the table thirteen original contributions organized around the themes of representation, governance, disciplinary boundaries, and, finally, learning through food. This collection offers an important and groundbreaking approach to food studies as it examines and reworks the boundaries that have traditionally structured the academy and that underlie much of food studies literature.

Perfusion Cell Culture Processes for Biopharmaceuticals - Process Development, Design, and Scale-up (Hardcover): Moritz Wolf,... Perfusion Cell Culture Processes for Biopharmaceuticals - Process Development, Design, and Scale-up (Hardcover)
Moritz Wolf, Jean-Marc Bielser, Massimo Morbidelli
R2,305 Discovery Miles 23 050 Ships in 7 - 11 working days

Master the design and operation of perfusion cell cultures with this authoritative reference. Discover the current state-of-the-art in the design and operation of continuous bioreactors, with emphasis on mammalian cell cultures for producing therapeutic proteins. Topics include the current market for recombinant therapeutic proteins, current industry challenges and the potential contribution of continuous manufacturing. Provides coverage of every step of process development and reactor operation, including small scale screening to lab-scale and scale-up to manufacturing scale. Illustrated through real-life case studies, this is a perfect resource for groups active in the cell culture field, as well as graduate students in areas such as chemical engineering, biotechnology, chemistry and biology, and to those in the pharmaceutical industry, particularly biopharma, biotechnology and food or agro industry.

Appetite for Innovation - Creativity and Change at elBulli (Paperback): M. Pilar Opazo Appetite for Innovation - Creativity and Change at elBulli (Paperback)
M. Pilar Opazo
R525 R463 Discovery Miles 4 630 Save R62 (12%) Ships in 10 - 15 working days

The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world-if they could secure a reservation during its six months of operation-to experience the wonder that chef Ferran Adria and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.

Lost Restaurants of Louisville (Paperback): Stephen Hacker, Michelle Turner Lost Restaurants of Louisville (Paperback)
Stephen Hacker, Michelle Turner
R454 R371 Discovery Miles 3 710 Save R83 (18%) Ships in 7 - 11 working days
Outbreak - Foodborne Illness and the Struggle for Food Safety (Paperback): Timothy D. Lytton Outbreak - Foodborne Illness and the Struggle for Food Safety (Paperback)
Timothy D. Lytton
R580 Discovery Miles 5 800 Ships in 10 - 15 working days

Foodborne illness is a big problem. Wash those chicken breasts, and you're likely to spread Salmonella to your countertops, kitchen towels, and other foods nearby. Even salad greens can become biohazards when toxic strains of E. coli inhabit the water used to irrigate crops. All told, contaminated food causes 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year in the United States. With Outbreak, Timothy D. Lytton provides an up-to-date history and analysis of the US food safety system. He pays particular attention to important but frequently overlooked elements of the system, including private audits and liability insurance. Lytton chronicles efforts dating back to the 1800s to combat widespread contamination by pathogens such as E. coli and salmonella that have become frighteningly familiar to consumers. Over time, deadly foodborne illness outbreaks caused by infected milk, poison hamburgers, and tainted spinach have spurred steady scientific and technological advances in food safety. Nevertheless, problems persist. Inadequate agency budgets restrict the reach of government regulation. Pressure from consumers to keep prices down constrains industry investments in safety. The limits of scientific knowledge leave experts unable to assess policies' effectiveness and whether measures designed to reduce contamination have actually improved public health. Outbreak offers practical reforms that will strengthen the food safety system's capacity to learn from its mistakes and identify cost-effective food safety efforts capable of producing measurable public health benefits.

The Uncertainty Mindset - Innovation Insights from the Frontiers of Food (Paperback): Vaughn Tan The Uncertainty Mindset - Innovation Insights from the Frontiers of Food (Paperback)
Vaughn Tan
R571 R525 Discovery Miles 5 250 Save R46 (8%) Ships in 10 - 15 working days

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant's reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food-they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

Cocoa and Chocolate, 1765-1914 (Hardcover): William Gervase Clarence-Smith Cocoa and Chocolate, 1765-1914 (Hardcover)
William Gervase Clarence-Smith
R2,892 Discovery Miles 28 920 Ships in 10 - 15 working days


Cocoa & Chocolate, charts the economic consequences of the addition of chocolate to Western diets, and the consequent boom in cocoa sales, over 150 years. While the cocoa boom might have been expected to transform the economic conditions of the cocoa producers from rural poverty into prosperity, it somehow failed to achieve this.
This pioneering study examines all aspects of the history of cocoa and chocolate and the effect of these commodities globally. William Gervase Clarence-Smith looks at the effects of increased production of cocoa on the environment and on land distribution, at the coercion of labour to work the plantations, at the manufacture of chocolate, at taxation and at consumption.

eBook available with sample pages: 020346186X

More Than Just Food - Food Justice and Community Change (Paperback): Garrett Broad More Than Just Food - Food Justice and Community Change (Paperback)
Garrett Broad
R646 R514 Discovery Miles 5 140 Save R132 (20%) Ships in 10 - 15 working days

The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and "food deserts" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change. Focusing on the work of several food justice groups - including Community Services Unlimited, a South Los Angeles organization founded as the non-profit arm of the Southern California Black Panther Party - More Than Just Food explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the non-profit industrial complex.

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