The Globalization of Wine is a one-stop guide to understanding wine across the world today. Examining a broad range of developments in the wine world, it considers the social, cultural, economic, political and geographical dimensions of wine globalization. It investigates how large-scale changes in production, distribution and consumption are transforming the wine that we drink. Comprehensive background discussion is complemented by vivid case study chapters from a variety of international contributors. Many different countries and regions are covered, including China, the USA and Hong Kong, as are key themes, debates and controversies in contemporary wine worlds. Innovative, up-to-date and interdisciplinary, The Globalization of Wine illustrates the diversity and complexity of wine globalization processes across the planet, both in the past and at the present time. It is essential reading for academics and students in food and drink studies, sociology, anthropology, globalization studies, geography and cultural studies. It also provides a jargon-free resource for wine professionals and connoisseurs.

So you want to set up a food business? You want to be your own boss, show off your skills and have an adventure? Street food is the best place to start. It is delicious and fun, well-paid and life-affirming, offering pure freedom and a chance to develop a real obsession with the weather forecast. It can also be hand-to-mouth, heartbreaking, soul-destroying and heavy manual labour - but more on that later. Delicious Freedom is a guide for anyone thinking about setting up their own street food business, for those who don't have the time or inclination to read a dull tome on business strategy. It is the book Miranda Roberts wishes had existed seven years ago when she started her street food adventure, and one which many people are searching for. It provides tangible advice from what you will sell to where will you do it and to whom. Throughout the book you will find stories from those who have tried and succeeded as well as those who have tried and failed, what they've all learnt and why they did it. This accessible book encompasses all the highs and lows of running your own business, and provides an insight into one of the most exciting sectors of the hospitality industry.

Beer has been consumed across the globe for centuries and was the drink of choice in many ancient societies. Today it is the most important alcoholic drink worldwide, in terms of volume and value. The largest brewing companies have developed into global multinationals, and the beer market has enjoyed strong growth in emerging economies, but there has been a substantial decline of beer consumption in traditional markets and a shift to new products. There is close interaction between governments and markets in the beer industry. For centuries, taxes on beer or its raw materials have been a major source of tax revenue and governments have regulated the beer industry for reasons related to quality, health, and competition. This book is the first economic analysis of the beer market and brewing industry. The introduction provides an economic history of beer, from monasteries in the early Middle Ages to the recent 'microbrewery movement', whilst other chapters consider whether people drink more beer during recessions, the effect of television on local breweries, and what makes a country a 'beer drinking' nation. It comprises a comprehensive and unique set of economic research and analysis on the economics of beer and brewing and covers economic history and development, supply and demand, trade and investment, geography and scale economies, technology and innovation, health and nutrition, quantity and quality, industrial organization and competition, taxation and regulation, and regional beer market developments.

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.

Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day - and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce. As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society - and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.

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.

AB InBev is today's uncontested world leader of the beer market. It represents over 20% of global beer sales, with more than 450 million hectolitre a year flowing all around the world. Its Belgian predecessor, Interbrew, was a success story stemming from the 1971 secret merger of the country's two leading brewers: Artois and Piedboeuf. Based on material originating from company and private archives as well as interviews with managers and key family actors, this is the first study to explore the history of the company through the nineteenth and twentieth centuries. The story starts in the mid-nineteenth century with the scientific breakthroughs that revolutionised the beer industry and allowed both Artois and Piedboeuf to prosper in a local environment. Instrumental in this respect were the respective families and their successive heirs in stabilizing and developing their firms. Despite the intense difficulties of two world wars in the decades to follow, they emerged stronger than ever and through the 1960s became undisputed leaders in the national market. Then, in an unprecedented move, Artois and Piedboeuf secretly merged their shareholding in 1971, though keeping their operations separate until 1987 when they openly and operationally merged to become Interbrew. Throughout their histories Artois, Piedboeuf, and their successor companies have kept a controlling family ownership. This book provides a unique insight into the complex history of these three family breweries and their path to becoming a prominent global company, and the growth and consolidation of the beer market through the nineteenth and twentieth centuries.

The post-war years saw a massive decline in the Lea Valley's industrial base. This was particularly marked by the collapse in furniture, electronics and electrical manufacturing that had been affected by cheap imports from countries abroad who had developed and streamlined their industries during the war years. Also affecting the collapse was a reluctance by some British manufacturers to invest and update their businesses in the light of the increasing overseas competition. However, in recent years the Lea Valley has seen a marked increase in the manufacture, development and distribution of food and drink products within the region. This upsurge has, in a way, complemented the work of earlier food and drink producers, several of whom have increased their product range and are now not only supplying and sustaining the British consumer markets, but also a number of markets overseas. This book not only uncovers the Lea Valley's emerging food and drink industry, but also highlights the history of those regional establishments that provided sustenance for earlier generations. While it is not possible to cover every food retailer, manufacturer, wholesaler and microbrewery within the Lea Valley region, it is hoped that those establishments mentioned in this book will give the reader a "flavour" of how the valley's food and drink industries are evolving and changing. In fact, it would seem that before this book has reached the printer, another micro-brewery has popped up or a new food wholesaler, manufacturer and distributor has emerged.

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual "Best New Chef" list since 2000, and to date, only 16 women have been included. How is it that women - the gender most associated with cooking - have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job's legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs - and women in other male-dominated occupations - opportunities for greater representation within their fields.

A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America's most enduring and storied food enterprises. In the late nineteenth century, company founder John H. Kellogg was experimenting with state-of-the-art advances in nutritional and medical science at his Battle Creek Sanitarium. Believing that good health depended on digesting the right foods in the right way, Kellogg thought that proper digestion could not happen without improved technologies, including innovations in food-processing machinery, urban sewer infrastructure, and agricultural production that changed the way Americans consumed and assimilated food. Asking his readers to think about mapping the processes and locations of digestion, Nicholas Bauch moves outward from the stomach to the sanitarium and through the landscape, clarifying the relationship between food, body, and environment at a crucial moment in the emergence of American health food sensibilities.

Whenever we turn on the TV, flip a page in a magazine, or glance at a flyer in the grocery store, we are constantly bombarded with nutritional advice. Almond products can boost your memory! Milk helps build up your bones! Cereal is part of a doctor-approved balanced breakfast for growing girls and boys! Study after study tells us what we should eat, how much, and when. Words like "superfood" and "guilt free" convince us that we're making the right choice when we pluck an item off the shelf and head for the checkout line. We count on nutrition science to guide us through the overwhelming choices in our local grocery store and helps us make the best decisions for our health. Except it often doesn't. Many of these studies we rely on to make decisions are not funded by unbiased third parties-they're actually funded by companies seeking to buoy their own products. As renowned food expert Marion Nestle reveals in Unsavory Truth, most nutrition societies, committees, and departments are actually in the food industry's pocket. Whether it's a study claiming moderate exercise is enough to cancel out the calories in sugary sodas (backed by Coca-Cola) or a report about how blueberries can reduce the risk of erectile dysfunction (backed by the US Highbush Blueberry Council), the food industry has learned how to turn selective disclosure and partisan probes into major profit. Like Big Pharma has corrupted medical science, so Big Food has corrupted nutrition. In a nation where more than two-thirds of adults and one-third of children are considered overweight or obese, it's never been more important to put our public health first. With stricter legislation for food companies and researchers, stricter policies for societies and journals, and better consumer education, Nestle argues that we have a fighting chance to get our country's nutrition back on track. With riveting prose and unmatched investigative rigor, Unsavory Truth reveals how big food companies took over nutrition science-and how we can take it back.

History | Food Studies A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.

Ethicist Singer and co-author Mason ("Animal Factories") document corporate deception, widespread waste and desensitization to inhumane practices in this consideration of ethical eating. The authors examine three families' grocery-buying habits and the motivations behind those choices. One woman says she's "absorbed in my life and my family...and I don't think very much about the welfare of the meat I'm eating," while a wealthier husband and wife mull the virtues of "triple certified" coffee, buying local and avoiding chocolate harvested by child slave labour, though "no one seems to be pondering that as they eat."In investigating food production conditions, the authors' first-hand experiences alternate between horror and comedy, from slaughterhouses to artificial turkey-insemination ("the hardest, fastest, dirtiest, most disgusting, worst-paid work"). This sometimes-graphic expose is not myopic: profitability and animal welfare are given equal consideration, though the reader finishes the book agreeing with the authors' conclusion that "America's food industry seeks to keep Americans in the dark about the ethical components of their food choices." A no-holds-barred treatise on ethical consumption, this is an important read for those concerned with the long, frightening trip between farm and plate.

Creating an environment in which children in the United States grow up healthy should be a high priority for the nation. Yet the prevailing pattern of food and beverage marketing to children in America represents, at best, a missed opportunity, and at worst, a direct threat to the health prospects of the next generation. Children's dietary and related health patterns are shaped by the interplay of many factors?their biologic affinities, their culture and values, their economic status, their physical and social environments, and their commercial media environments?all of which, apart from their genetic predispositions, have undergone significant transformations during the past three decades. Among these environments, none have more rapidly assumed central socializing roles among children and youth than the media. With the growth in the variety and the penetration of the media have come a parallel growth with their use for marketing, including the marketing of food and beverage products. What impact has food and beverage marketing had on the dietary patterns and health status of American children? The answer to this question has the potential to shape a generation and is the focus of Food Marketing to Children and Youth. This book will be of interest to parents, federal and state government agencies, educators and schools, health care professionals, industry companies, industry trade groups, media, and those involved in community and consumer advocacy. Table of Contents Front Matter Executive Summary 1 Setting the Stage 2 Health, Diet, and Eating Patterns of Children and Youth 3 Factors Shaping Food and Beverage Consumption of Children and Youth 4 Food and Beverage Marketing to Children and Youth 5 Influence of Marketing on the Diets and Diet- Related Health of Children and Youth 6 Public Policy Issues in Food and Beverage Marketing to Children and Youth 7 Findings, Recommendations, Next Steps A Acronyms B Glossary C Literature Review Appendix D Chapter 2 Appendix Appendix E Chapter 4 Appendix Appendix F Chapter 5 Appendix Appendix G Chapter 6 Appendix Appendix H Workshop Program Appendix I Biographical Sketches of Committee Members and Staff Index

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.

Gamma irradiation of food is a simple, reliable, and mature technology. However, more use of alternative irradiation technologies, based on electrically generated sources, would help complement the available capacity. Electron beams and X rays generated from electricity are technologies that avoid the procurement, transport, storage, disposal, and safeguarding issues associated with the use of radioisotopes. Arising from an IAEA coordinated research project, this publication reports on research to develop new tools in food irradiation and to rapidly ascertain treatment parameters before irradiation, including high energy (MeV) and low energy (keV) electron beam and X ray irradiation. Comparative studies of gamma, electron beam and X ray irradiation for food and phytosanitary uses are also presented.

For Heineken, 'rising Africa' is already a reality: the profits it extracts there are almost 50 per cent above the global average, and beer costs more in some African countries than it does in Europe. Heineken claims its presence boosts economic development on the continent. But is this true? Investigative journalist Olivier van Beemen has spent years seeking the answer, and his conclusion is damning: Heineken has hardly benefited Africa at all. On the contrary, there are some shocking skeletons in its African closet: tax avoidance, sexual abuse, links to genocide and other human rights violations, high-level corruption, crushing competition from indigenous brewers, and collaboration with dictators and pitiless anti-government rebels. Heineken in Africa caused a political and media furore on publication in The Netherlands, and was debated in their Parliament. It is an unmissable expose of the havoc wreaked by a global giant seeking profit in the developing world.

Combining frontline investigation with startling new data, Tristram Stuart's Waste shows how the way we live now has created a global food crisis - and what we can do to fix it. With shortages, volatile prices and nearly one billion people hungry, the world has a food problem - or thinks it does. Yet farmers, manufacturers, supermarkets and consumers in North America and Europe discard up to half of their food - enough to feed all the world's hungry at least three times over. Forests are destroyed and nearly one tenth of the West's greenhouse gas emissions are released growing food that will never be eaten. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them to market. But there could be surprisingly painless remedies for what has become one of the world's most pressing environmental and social problems. Travelling from Yorkshire to China, from Pakistan to Japan, and introducing us to foraging pigs, potato farmers, freegans and food industry directors, Stuart encounters grotesque examples of profligacy, but also inspiring innovations and ways of making the most of what we have. 'Tristram Stuart lifts the lid on the obscene levels of produce ending up in landfill ... read it and weep' The Sun 'Passionate, closely argued and guaranteed to make the most manic consumer peer guiltily into the recesses of their fridge' Sunday Telegraph 'An extremely thought-provoking, passionate study' Scotland on Sunday Tristram Stuart has been a freelance writer for Indian newspapers, a project manager in Kosovo and a prominent critic of the food industry. He has made regular contributions to television documentaries, radio and newspaper debates on the social and environmental aspects of food. His first book, The Bloodless Revolution, was published in 2006.

Of related interest . . .

FOOD CHEMISTRY

A Laboratory Manual

Dennis D. Miller

A superb educational resource in food science and technology, this manual is an excellent source of ideas and guidance for students enrolled in food chemistry laboratory courses. Featuring experiments designed to illustrate key concepts under discussion, this manual also includes concise reviews of chemical principles, data analysis tips, and useful formulas and calculations. Topics range from acids and bases to chemical leavening agents, from properties of sugars and proteins to additives, pigments, and tenderizers. The use of high-performance liquid chromatography is also covered.

1998 (0-471-17543-9) 153 pp.

FOOD PROCESSING

An Industrial Powerhouse in Transition

Second Edition

John M. Connor and William A. Schiek.

Now in a second edition, this work updates all information involving the growth, economic development, and business management of the booming U.S. food processing industry. Comprehensive, timely coverage includes distribution channels, the effects of biotechnological and regulatory developments, as well as an analysis of the contributions made by the food processing industry to the U.S. economy.

1997 (0-471-15515-2) 688 pp.

ELECTRONIC GUIDE TO FOOD REGULATIONS

Tracy A. Altman

This CD-ROM helps food industry professionals cut through the morass of federal regulations affecting the food industry. Users get fast access to the actual texts of FDA, USDA, and EPA rules along with in-depth analyses and clear interpretation of the legal and regulatory requirements affecting the production, packaging, and sale of meat, poultry, seafood, dietary supplements, and other food products. Features compliance diagrams and keyword indexes for quick reference.

1999 (0-471-32584-8) CD-ROM