One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex restaurants, but this novelty was simply the traditional Mexican method of preparing beef. Hispanic carne asada, thin cuts of freshly slaughtered meat cooked briefly on a hot grill, differed dramatically from thick Anglo-American steaks and roasts, which were aged to tenderize the meat. When investors sought to import the Chicago model of centralized meatpacking and refrigerated railroad distribution, these cultural preferences for freshness inspired widespread opposition by Mexican butchers and consumers alike, culminating in a veritable sausage rebellion.

Through a detailed examination of meat provisioning, this book illuminates the process of industrialization in the final two decades of the Porfirio Daz dictatorship and the popular origins of the Revolution of 1910 in Mexico City. Archival sources from Mexico and the United States provide a unique perspective on high-level Porfirian negotiations with foreign investors. The book also examines revolutionary resistance, including strikes, industrial sabotage, and assassination attempts on the foreign managers. Unlike the meatpacking "Jungle" of Chicago, Mexican butchers succeeded in preserving their traditional craft.

How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? Putting Meat on the American Table explains how America became a meat-eating nation - from the colonial period to the present. It examines the relationships between consumer preference and meat processing - looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat - sometimes for the worse, sometimes for the better. He draws on detailed consumption surveys that shed new light on America's eating preferences - especially differences associated with income, rural versus urban areas, and race and ethnicity. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture.

Ces principes directeurs sont le resultat d'une consultation d'experts dirigee conjointement par la FAO et l'OMS en juillet 2019. Ils adoptent une approche holistique des regimes alimentaires et tiennent compte des recommandations nutritionnelles internationales, du cout environnemental de la production et de la consommation alimentaires ainsi que de la capacite d'adaptation aux contextes sociaux, culturels et economiques locaux. L'expression "alimentation saine et durable" a ete convenue au cours de la consultation pour englober les deux dimensions de l'alimentation - durabilite et salubrite. Les regimes alimentaires sains et durables sont des modeles alimentaires qui promeuvent toutes les dimensions de la sante et du bien-etre des individus, presentent un faible impact environnemental, sont accessibles, abordables et sont culturellement acceptables. Ils visent le bien-etre des individus a toutes les etapes de la vie, pour les generations actuelles et futures. Ils contribuent a prevenir la malnutrition sous toutes ses formes et a reduire les risques de maladies non transmissibles liees a l'alimentation, tout en soutenant la preservation de la biodiversite. Ces principes directeurs soulignent le role de la consommation et des regimes alimentaires dans la contribution a la realisation des objectifs de developpement durable (ODD) au niveau des pays, en particulier les objectifs 1 (Pas de pauvrete), 2 (Faim zero), 3 (Bonne sante et bien-etre), 4 (Education de qualite), 5 (egalite entre les sexes), 12 (consommation et production responsables) et 13 (action pour le climat). Ils sont transcrits sous forme de messages clairs et non techniques a l'usage des gouvernements et d'autres acteurs impliques dans la prise de decision politique et la communication.

The Road to Dr Pepper, Texas is the story of Dublin Dr Pepper Bottling Co., a David-Goliath case study of the world's first Dr Pepper bottling plant and the only one that has always used pure cane sugar in spite of compelling reasons to switch sweeteners. The book traces the story from the founder's birth through the contemporary struggles of a tiny independent, family-owned franchise against industry giants. Owners of the plant have been touched by every major social, economic, and political issue of the past 114 years, and many of those forces threatened the survival of the plant. The Dublin plant's 100th birthday in 1991 was a turning point because the national media created an identity so unique that it has taken on a life of its own. Thanks to the Travel Channel, Food Network, Texas Monthly, Southern Living, and others, the Dublin plant and museum attract tens of thousands of tourists every year, and Dublin Dr Pepper is consumed around the world through Internet sales. ""The Road to Dr Pepper, Texas"" tells how a small plant ignored most of the cherished rules of production and marketing - and succeeded - in spite of not speeding up production, not expanding its franchise area, not cutting production costs, and not adapting to changing times.

* How can we understand food choice?
* What factors influence dietary change and weight control?
* How does stress influence eating?
* In what ways are foods used to present ourselves to others?
Food is central to the lives of all, and has for centuries been celebrated in art, poetry and song. More recently, media interest has focused public attention on the food we eat, and its influence on physical health and mental well-being. However, it is only in the past couple of decades that social scientists and social psychologists in particular have paid significant attention to the important topic of food. The Social Psychology of Food reviews this research from the perspective of social psychology.
Key issues are addressed such as the role of various factors in food choice, the process of dietary change, the role of food in weight control and disorders of eating, stress and eating, food and self-presentation. Social psychological concepts are used as ways of explaining and understanding each of these domains of food research. The selective and in-depth coverage of the book is designed to demonstrate what social psychology has contibuted to the field, and to provide an essential text for students and researchers in psychology and trainee professionals in health.

This is a cumulative index of Volumes 1-45 of the Advances in Food and Nutrition Research series, established in 1948. This ecclectic serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines.
Key Features
* Series established in 1948
* Advisory Board consists of 8 respected scientists
* Unique as it combines food science and nutrition research together

This book aims to inform the development of a feasible nutrition policy and strategy and to guide nutrition investments over the coming years in Egypt. It looks at Egypt's nutrition situation, interventions currently in place, and opportunities to scale up, along with the fiscal requirements of doing so.

We all have to eat; it's one of the necessities of life. Thus, the status of the food supply is of great concern to everyone. American consumers spend hundreds of billions of dollars annually on food, so someone has to keep the population relatively assured that they are not purchasing contaminated condiments. Much of this responsibility has fallen into the hands of government. Since the passage of food safety laws in the early 1900s, the federal government along with state and local agencies have overseen the sanitary conditions of the US food industry. Overall, agencies like the FDA have been successful in regulating food production. However, occasional outbreaks of illnesses do occur, so food safety remains an evolving art. This book provides an overview of governmental oversight of the American food industry. The articles give the history behind relevant agencies, legislation and important events. In the unending quest to find good food, such a collection becomes as necessary as eating.

This timely resources appears during a period when rising food prices are a subject of public concern and the entire food distribution system is encountering difficulty in handling upward pressures on operating costs. At this juncture, there is a need for a critical examination of inefficient and outdated procedures and operations within America's food distribution system. For this reason, this volume has been produced as rapidly as possible for wide distribution to the food industry -- the nation's largest business -- and for the immediate or ultimate benefit of all those who consume its product.The book is the first to treat the industry as a systematic whole -- or, more exactly, to identify the ways in which it can be made into such a whole, with better couplings at the junctures between manufacturing/processing/transporting/warehousing/retailing. This will require both the application of technological breakthroughs and the breaking down of institutional barriers.In addition to better vertical integration of these various levels, the author advocates greater horizontal cooperation among the companies at a given level. He itemizes ways in which productivity can be increased through the standardization of equipment and procedures on an industry-wide basis -- without leading to a restraint of trade or subjecting individual companies to the threat of antitrust prosecution.Speaking before a panel of the National Industrial Conference Board, Dr. Bloom stated that the opportunities for improving productivity now lie in "the interfirm locus rather than the intrafirm area which until now has been the main sphere of productivity emphasis... Managers] have ignored the effect of their action upon other units within the industry system. The result is an appalling degree of waste within the system as a whole."Specific proposals and broad recommendations are advanced involving both legislation and industrial action to accelerate the rate of productivity improvement with an emphasis upon the systems approach to productivity problems. The report also draws some general implications for productivity improvement in other industries and in the entire American economy. These implications are drawn in part from realistic extensions of the findings in the food industry and in part from more general considerations.

* No hold's barred exposi of the world's largest food company* Uncovers predatory activities and unfettered monopoly that effect every American consumerTransnational corporations straddle the globe, largely unseen by the public. Cargill, with its headquarters in the US, is the largest private corporation in North America, and possibly in the world. Cargill trades in food commodities and produces a great many of them: grains, flour, malt, corn, cotton, salt, vegetable oils, fruit juices, animal feeds, and meat. Among its most profitable activities is its trade in the global financial markets. There are few national economies unaffected by Cargill's activities, and few eaters in the North whose food does not pass through Cargill's hands at some point. Yet Cargill remains largely invisible to most people and accountable to no one outside the company.This is the second edition of an explosive book that breaks the silence on the true extent of Cargill's power and influence worldwide -- its ability to shape national policies, and the implications of these strategies for all of us. Thoroughly revised and updated, 'Invisible Giant' offers shocking new evidence of Cargill's activities since the book was first published in 1995. Kneen examines how it has succeeded in eliminating competition by undertaking joint ventures with virtually all of its supposed competitors. He shows how this massive corporation continues to acquire and divest, extending its grip even further in what amounts to almost total control of the global food system.

The Bacardi rum company is one of the most successful and recognisable brands in the world. It spends millions on marketing itself as the spirit of youth and vitality. But behind its image as a party drink lies a very different story.In this book, investigative journalist Hernando Calvo Ospina brings to light the commercial and political activities of the Bacardi empire to reveal its role in fostering the 40-year long confrontation between the United States and the revolutionary government of Cuba. Through meticulous research, Ospina reveals how directors and shareholders of the family-owned firm have aggressively worked to undermine the Castro government. He explores how they have been implicated in supporting paramilitary organisations that have carried out terrorist attacks, and reveals their links to the extreme right-wing Cuban-American Foundation that supported Ronald Reagan's Contra war in Nicaragua.Bacardi The Hidden War explains the company's hand in promoting 'special interest' legislation against its competitor, Havana Club Rum, which is manufactured in Cuba and promoted by the European company Pernod-Ricard. Ospina reveals the implications of Bacardi's involvement in this growing dispute that threatens to create a trade war between America and Europe. Exploring the Bacardi empire's links to the CIA, as well as its inside links with the Bush administration, this fascinating account shows how multinational companies act for political as well as economic interests.

Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation.

In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality and the welfare of those served. Purchasing techniques can be very useful in maximizing the resources of the dietary department. This book will assist you in learning accounting procedures and product specifications that will be needed by the competent purchaser in performing the duties necessary to provide optimum purchasing decisions basic to a successful foodservice operation. The foods included are those used in most foodservice departments. No attempt has been made to cover all foods available. Useful for any level - written to be understood by all. The book has been organized to simplify a rather complex subject. It is hoped that this information will serve as a tool for making improvements in the purchasing function of foodservice departments.

Illness as a result of foodborne human pathogenic micro-organisms has been in the news in recent years. In response to the public and industry concern the "Practical Food Microbiology Series" has been devised to give practical and accurate information to industry about specific organisms of concern to public health. The series has a practical approach, as it draws on real life situations to give preventative means for control of organisms and pragmatic solutions when things go wrong. Outbreaks of foodborne listeriosis in the early 1980s demonstrated the nature of the illness with high levels of mortality for vulnerable areas of the community. The book details the causes of these incidents and assesses the lessons that can be learnt from them. It examines the nature of listeria monocytogenes and considers both conventional and alternative ways in which it can be detected and monitored. This information is designed for use by the food industry, particularly personnel working in manufacturing, and safety and quality control.

Brewed in Detroit describes the history of the brewing industry in the Detroit metropolitan area (including Ann Arbor, Mt. Clemens, Pontiac, Windsor, Wyandotte, and Ypsilanti) from its beginning in the 1830s to the present revival by microbrewers and brewpubs.

A historian and trained veteran of the brewing industry, Peter H. Blum divides Detroit brewing history into seven distinct phases: the early Anglo-Saxon ale brewers, the German brewers who arrived after 1848, the rise of brewing dynasties in the 1880s, Prohibition, the return of beer in the era after repeal in 1933, the war years, and the post-war competition. Blum also includes detailed information on the way beer is produced -- the craft of brewing and the tradition of master brewers.

Brewed in Detroit tells the story of the Stroh Brewery Company, which was a family brewery in Detroit from 1850 to 1985 and became Detroit's largest brewery by the turn of the century. Blum then chronicles the stories of forty-three individual Detroit breweries in small groups of similar ethnic or economic units, describes breweries in the six surrounding cities, and tells of H.W. Rickel & Company, the preeminent local malt producer.

Each brewery's story is told in terms of the individuals and families who started the enterprise, and chronicles their fortunes and failures. There are about 180 photographs of brewers, buildings, wagons and trucks, equipment, and advertising to illustrate the various chapters. A special feature is sixteen color pages of brewery advertising, including rare lithographs from the Stroh archives, made possible through a gift from the Stroh Brewery Company.

The book concludes with a compilation of every brewery inDetroit of which there is a record, brand names of all beers and ales marketed in Detroit, production figures of all Detroit breweries since 1933, a glossary of technical terms, and an index.

The nostalgic vision of a rural Midwest populated by independent family farmers hides the reality that rural wage labor has been integral to the region's development, says Deborah Fink. Focusing on the porkpacking industry in Iowa, Fink investigates the experience of the rural working class and highlights its significance in shaping the state's economic, political, and social contours. Fink draws both on interviews and on her own firsthand experience working on the production floor of a pork-processing plant. She weaves a fascinating account of the meatpacking industry's history in Iowa--a history, she notes, that has been experienced differently by male and female, immigrant and native-born, white and black workers. Indeed, argues Fink, these differences are a key factor in the ongoing creation of the rural working class. Other writers have denounced the new meatpacking companies for their ruthless destruction of both workers and communities. Fink sustains this criticism, which she augments with a discussion of union action, but also goes beyond it. She looks within rural midwestern culture itself to examine the class, gender, and ethnic contradictions that allowed--indeed welcomed--the meatpacking industry's development. |Drawing on firsthand experience working in an Iowa pork-processing plant, Fink looks at the differing experience of male and female, immigrant and native-born, black and white workers in the meatpacking industry.

This early work by the esteemed historian Charles P. Roland draws from an abundance of primary sources to describe how the Civil War brought south Louisiana's sugarcane industry to the brink of extinction, and disaster to the lives of civilians both black and white. A gifted raconteur, Roland sets the scene where the Louisiana cane country formed ""a favoured and colourful part of the Old South,"" and then unfolds the series of events that changed it forever: secession, blockade, invasion, occupation, emancipation, and defeat. Though sugarcane survived, production did not match prewar levels for twenty-five years. Roland's approach is both illustrative of an earlier era and remarkably seminal to current emancipation studies. He displays sympathy for plantation owners' losses, but he considers as well the sufferings of women, slaves, and freedmen, yielding a rich study of the social, cultural, economic, and agricultural facets of Louisiana's sugar plantations during the Civil War.

With full access to the Bournville archives, Dr. Chinn has traced the history of this distinguished family and its long established business.

The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to—

• cost-effectively design an operation
• properly select and efficiently maintain equipment
• successfully plan and accurately evaluate foodservice layouts
• plan fast-food facilities and bakeshops
• cut costs through more efficient energy planning.

Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

The 1973 Marine Mammal Protection Act at first appeared to be a major victory for environmentalists. It banned the use of oversized fishing nets in an attempt to save thousands of dolphins killed each year in tuna harvests. But hampered by exemptions, extensions, delays, and quotas, MMPA has instead created international turmoil in the tuna industry while still allowing some 20,000 dolphin deaths each year.

In this revealing book, Alessandro Bonanno and Douglas Constance use the tuna-dolphin controversy to explore the rapidly increasing effects of globalization on agricultural and food production. Illustrating how private industries, political institutions, national economies, and social movements have been swept into a global arena, they reach some intriguing and important conclusions about the complex and sometimes bewildering future of industry and the environment.

Analyzing the controversy's outcome, they show how relatively small groups can, with effective organization, pass legislation that fundamentally changes the way corporations do business. The globalization that often results, they contend, can have wide-reaching consequences-many of them unintended and unpredictable. Following passage of MMPA, U.S. tuna processors turned to foreign suppliers of "dolphin-safe" tuna while U.S. tuna fishing corporations deserted the U.S. market-circumventing MMPA altogether. Bilateral international agreements, GATT, NAFTA, and the U.S. federal courts have intervened in the chaos and have been challenged from all sides-from the Bush Administration to Bumble Bee Tuna, from Greenpeace to the European Economic Community.

Through it all, independent owners of fishing boats have been forced out of business, U.S. processing jobs have moved overseas, and environmentalists have continued their dolphin campaign. Even those who appear to be benefiting may not be, the authors demonstrate. Despite increased opportunities for some foreign labor forces, the weakest segments-especially in developing countries-continue to be exploited.

Stressing the limits that individual nations face in the current socio-economic climate and the conflicting agendas of a variety of labor and environmental movements, Bonanno and Constance argue that the regulatory ability of any national government--even one with strong society support--must be rethought and redefined.

Unlike other institutions of central importance to working-class life, the fish-and-chip trade has not yet been rescued from what the author of this book regards as "the massive condescension of posterity". In attempting to begin this process, he traces the origins of what was by 1914 an important national industry, setting the economic, social and political context of the trade, charting its spread and analyzing its sources and methods of supply. The book explores themes like: recruitment patterns of decentralized, provincial trades; methods of working; the role of women in the food industry of the period; and the aim, and effectiveness, of trade organizations. It also provides a survey of the effect of convenient, cheap, ready-cooked food on working-class diet, health, lifestyle, economy and politics.

In pursuit of jobs and economic development, many rural communities have attracted large meat, poultry, and fish processing plants owned by transnational corporations. But what they don't bargain for is the increase in crime, homelessness, school overcrowding, housing shortages, social disorder, cyclical migration, and poverty that inevitably follows.

To shed light on the forces that drive the meat industry and the communities where it locates, Donald Stull, Michael Broadway, and David Griffith have brought together the varying perspectives of anthropologists, geographers, sociologists, journalists, and industry specialists. Despite increased automation, these experts show that meat, poultry, and fish processing remain labor intensive create problems for employees, host communities, and government regulatory agencies.

Since 1906 when Sinclair Lewis exposed the horrors of Chicago meat-packing in The Jungle, consumers have been wary of the process that-even under the best conditions-is an ugly business. Conversely, meat packers are often defensive and distrustful of outside advice and government intervention, even as they look for ways to cut costs and enhance low profit margins.

In an effort to lower costs, meat processors have moved from urban to rural areas, where plants are closer to the supply of raw materials. But rural communities lack a pool of surplus labor and companies end up recruiting immigrants, minorities, and women to work on the plant floors. By examining communities in Kansas, Nebraska, Iowa, Georgia, and North Carolina, the authors evaluate the impact rural plants have on regions with few employment opportunities and the strain their presence places on social services, schools, and law enforcement agencies. They also investigate the underlying causes of high rates of injury and personnel turnover within the industry.

Providing an overview of structural and geographical changes occurring in meat processing, the authors explore the factors that sway industry and community decision making and subsequently influence the future of rural America. But more than just an analysis of the current circumstances, Any Way You Cut It proposes alternate routes communities and meat processors can take to reverse deteriorating conditions and avoid potentially explosive predicaments.

The emergence of a world economy depends on the reorganization of agriculture and food systems to provision the work force and the industries associated with the division of labor. This work emphasizes the central role played by food and agriculture in the world economy. The book includes a historical dimension along with the formulation of the challenges that face the world today. Social scientists of all kinds, but especially economists, sociologists, environmentalists, and political scientists, should be interested in this volume.