In recent years, there has been a rise in the demand of alternative agricultural commodities, specifically camel milk-based products. Camel products have become highly coveted items in today's commercial market due to their environmental and health advantages. However, there is a lack of research and literature on camel milk and related camel goods. Up-to-date information is needed to give researchers a better understanding of the compositional and functional properties of camel milk production. Health and Environmental Benefits of Camel Products is an essential reference source that discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal and plant-based milks and introduces benefits attributed to camel meat. The up-to-date potential health benefits of fresh and fermented camel milk in vitro and in vivo will be also covered in addition to the link between functional constituents and the functional properties of milk. The authors will review the recent research on the functional properties of camel milk such as the angiotensin converting enzyme, antimicrobial, anticancer, and hypocholesterolimic effects. Featuring research on topics such as colostrum composition, meat production, and nutritional value, this book is ideally designed for health professionals, environmentalists, dieticians, food industry professionals, researchers, academicians, and students seeking coverage on the compositional and physiological aspects of camel products.

Esta publicación presenta los pasos dados por el Codex Alimentarius desde julio de 2016 hasta julio de 2017 en el camino hacia la inocuidad y la calidad de los alimentos para todos. Bajo la Comisión del Codex Alimentarius (CAC), ógano rector del “Código Alimentario”, los diferentes comités se reunieron a lo largo del año para actualizar las normas, directrices y códigos de prácticas alimentarias internacionales.

Against a global backdrop of climate change, widespread food insecurity, deforestation and forest degradation, this paper highlights the role of sustainable woodfuel in improving food security. It provides insights into how this role can be strengthened at all stages of production, trade and use, particularly for the many vulnerable groups who depend on woodfuel. With adequate policy and legal frameworks in place, woodfuel production and harvesting can be sustainable and serve as a major source of green energy. In addition, the widespread availability of woodfuel, and enormous market for it, present opportunities for employment and for sustainable value chains.

From large-scale cattle farming to water pollution, meat- more than any other food-has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations' diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society. Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugenics debate around meat, and the environmental impact of livestock, among other topics. Through his comprehensive, multifaceted research, he provides readers with the political, economic, social, and cultural factors behind meat consumption over the last two centuries. With a special focus on East Asia, Meat Makes People Powerful reveals how national governments regulated and oversaw meat production, helping transform virtually vegetarian cultures into major meat consumers at record speed. As more and more Americans pay attention to the sources of the meat they consume, Warren's compelling study will help them not only better understand the industry, but also make more informed personal choices. Providing an international perspective that will appeal to scholars and nutritionists alike, this timely examination will forever change the way you see the food on your plate.

Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry offers a definitive guide to the many rich dimensions of the bean and the beverage around the world. Leading experts from business and academia consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain. Drawing on interviews and the lives of people working in the business-from pickers and roasters to coffee bar owners and consumers-this book brings a compelling human side to the story. The authors avoid romanticizing or demonizing any group in the business. They consider basic but widely misunderstood issues such as who adds value to the bean, the constraints of peasant life, and the impact of climate change. Moving beyond simple answers, they represent various participants in the supply chain and a range of opinions about problems and suggested solutions in the industry. Coffee offers a multidimensional examination of a deceptively everyday but extremely complex commodity that remains at the center of many millions of lives. Tracing coffee's journey from field to cup, this handbook to one of the world's favorite beverages is an essential guide for professionals, coffee lovers, and students alike. Contributions by: Sarah Allen, Jonathan D. Baker, Peter S. Baker, Jonathan Wesley Bell, Clare Benfield, H. C. "Skip" Bittenbender, Connie Blumhardt, Willem Boot, Carlos H. J. Brando, August Burns, Luis Alberto Cuellar, Olga Cuellar, Kenneth Davids, Jim Fadden, Elijah K. Gichuru, Jeremy Haggar, Andrew Hetzel, George Howell, Juliana Jaramillo, Phyllis Johnson, Lawrence W. Jones, Alf Kramer, Ted Lingle, Stuart McCook, Michelle Craig McDonald, Sunalini Menon, Jonathan Morris, Joan Obra, Price Peterson, Rick Peyser, Sergii Reminny, Paul Rice, Robert Rice, Carlos Saenz, Vincenzo Sandalj, Jinap Selamat, Colin Smith, Shawn Steiman, Robert W. Thurston, Steven Topik, Tatsushi Ueshima, Camilla C. Valeur, Geoff Watts, and Britta Zeitemann

America has a perplexing, multifaceted problem that combines hunger, obesity, and unhealthy food. This book examines how this situation was created and shows how people working together can resolve this longstanding issue. The United States—one of the world's wealthiest and resource-richest nations—has multiple food-related problems: declining food quality due to industrialization of its production, obesity across all age groups, and a surprisingly large number of households suffering from food insecurity. These issues threaten to shorten the lives of many and significantly reduce the quality of life for millions of others. This book explores the root causes of food-related problems in the 20th and 21st centuries and explains why collective impact—the social form of working together for a common goal—is the method that needs to be employed to reach a successful resolution to hunger, obesity, and the challenges of the industrial food system. Authored by Mark Winne, a 45-year food activist, the book begins with background information about the evolution of the U.S. food movement since the 1960s that documents its incredible growth and variety of interests, organizations, and sectors. The subsequent sections demonstrate how these divergent interests have created a lack of unity and constitute a deterrent to achieving real change and improvement. Through examples from specific cities and states as well as a discussion of group dynamics and coalition-building methods, readers will come away with an understanding of a complicated topic and grasp the potential of a number of strategies for creating more cohesion within the food movement—and realizing meaningful improvements in our food system for current and future generations.

Chemometrics is the chemical discipline that uses analytical techniques in combination with mathematical and statistical methods to obtain maximum information from chemical samples. The techniques used to measure physicochemical properties of the sample are selected depending of the given situation, and include spectroscopy, gas chromatography, mass spectrometry, etc. Data obtained is analyzed with methods of pattern recognition and multivariate calibration, thus extracting valuable information such as how ripe fruit is, the quality of olive oils, the origin of coffee beans, etc. Moreover, the presence of toxic substances, allergens or adulteration is uncovered. With increasing globalization, it is paramount that we ensure only the highest quality of food is traded between countries. Food Analysis and Chemometrics gives the reader the necessary background of the application of chemometrics in food. In the first chapters, the design and planning of experiments is explained, followed by the most widely used methods and the fundamentals of data analysis and calibration. The reader will learn how to choose the most suitable technique, obtain, process and analyze the samples, and how to interpret the results. This book is referenced with a wide selection of published research studies, and highlights practical situations in which chemometrics has been applied. The book is aimed at a diverse audience, including food quality and safety testing laboratories, food scientists from academic institutions, industry professionals, and governmental regulatory agencies. Readers will understand both the key principles of chemometric methods of modern food science and how to identify and apply the best technique in real situations.

Food engineering is the application of engineering principles to the storage, processing and distribution of food materials and their bio-products. In today's world, food production is a significant issue and Food Engineers play an important role in addressing that. Food engineering applies engineering principles to food processing equipment. Food that is grown or processed must follow strict safety health and standards to ensure they are safe and that people do not get sick (or worse) from consuming produced food. In the development of food engineering, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. Advanced monitoring and control systems are developed to facilitate automation and flexible food manufacturing. Furthermore, energy saving and minimization of environmental problems continue to be important food engineering issues, and significant progress is being made in waste management, efficient utilization of energy, and reduction of effluents and emissions in food production. Food Engineers control the health and safety of food production by designing and operating food processing plants. They also involve themselves in waste management and the genetic modification of foods. This Text will present a comprehensive overview of engineering principles and concepts to handle, store, process, package, and distribute food and related products. Readers will study the concepts of food refrigeration, freezing, thermal processing, drying, and other food operations.

Food processing is any method used to turn fresh foods into food products. This can involve one or a combination of the following: washing, chopping, pasteurizing, freezing, fermenting, packaging and many more. Food processing also includes adding components to food, for example to extend shelf life, or adding vitamins and minerals to improve the nutritional quality of the food. Food Processing and Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. Modern food processing technology developed in the 19th and 20th centuries was developed in a large part to serve military needs. In 1809 Nicolas Appert invented a hermetic bottling technique that would preserve food for French troops which ultimately contributed to the development of tinning, and subsequently canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1864, improved the quality of preserved foods and introduced the wine, beer, and milk preservation. The efficient use of resources is the growing concern for all involved in food production, processing, distribution and retailing. The unique features of the raw materials of the food processing industries such as seasonality, perishability and variability in conjunction with sophistication required for processing to maintain high quality standards, necessitates special attention towards focused availability of qualified technical manpower, effective technologies and efficient machinery. The food industries in the country need modernization to face the challenges of the globalization.

Food plays as one of the indispensable part of people's life. Food is an essential prerequisite for life and as such the primary goal of eating and drinking is to enable the body to function normally. Access to good quality food has been man's endeavor from the earliest of human existence. We always look forward to the quality of food to assure its safety as its basic requirement. "Food safety" implies absence or acceptable and safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food injurious to health on an acute or chronic basis. Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet. Unsafe food and water means that it has been exposed to dirt and germs, or may even be rotten, which can cause infections or diseases such as diarrhoea, meningitis, etc. These diseases can make people very sick or even be life threatening. When people are sick, they are weak and would have difficulty working or concentrating at school. Some of these infections also make it difficult for our bodies to absorb the nutrients they need to get healthy. Unsafe or stale foods also deteriorate and be of poor quality, which means they lose nutrients and so we do not get enough of what we need for a healthy diet. So unsafe food can also lead to poor nutrition. Foodborne illnesses are a burden on public health and contribute significantly to the cost of health care. A small percentage of these illnesses are the result of identified foodborne outbreaks, which happen when two or more cases of similar illnesses result from eating the same food. Investigations of foodborne outbreaks, along with analyses of data on the germs that make us sick and behaviors that contribute to food contamination, help us identify where we can make improvements in the country's food safety system. This system spans from growing the food on the farm through processing, packing, distribution, transportation, and storage, to preparing it to be eaten. Clean and safe food are very important to prevent germs from getting into foods and water. Such germs not only cause diseases, but they also destroy valuable nutrients in the food.

Food Science is the multidisciplinary study of food and the application of knowledge thus gained to the development of food products and processes, the preservation and storage of foods, and the assurance of food safety and quality. Nutrition, nourishment, or aliment, is the supply of materials - food - required by organisms and cells to stay alive. In science and human medicine, nutrition is the science or practice of consuming and utilizing food. We know that the food we eat is digested and it is absorbed and utilized by the body. Food helps us in staying healthy. Our diet should be such that it meets our nutritional requirements and thus helps us in our health. Although food occupies the first position in the hierarchy of our needs, ignorance of many basic facts relating to food and nutrition is still widespread. All of us eat food every day - but have we ever paused to consider if our diet is balanced? In fact, do we even know what kinds and amounts of foods would make our diet balanced and lead us toward good health? Buying and cooking foodstuffs is a common experience for all of us. However, when purchasing, do we really know how to select the food items? Do we know the household ways of finding out whether the food item is adulterated? If the diet is not balanced, the result would be malnutrition and nutritional deficiency diseases. So, we find out the type of diet that should be eaten by a person who is suffering from a disease - from fever, diarrhea, and diabetes to hypertension. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry.

Traditional fermented foods contribute greatly to the healthy food sources for human being. Historically, fermentation is a universal practice that our ancestors used to extend the food shelf life, to improve the palpability and importantly to provide medicinal properties. When the healthy value of fermented foods is gradually recognized, intensive throughput of biotechnological researches have been applied into many fermentative aspects, such as starters' working mode and functional genes, starters' applications in other industries, nutritional improvements of fermented products and more. With the purpose of covering fundamental aspects of fermented foods, the first part of this book will discuss classical fermented starters and their applications, relating to lactic acid bacteria, acetic acid bacteria, yeast and fungi as well as popular fermented products thereof. Beer, bread, kefir, fermented milks products, meats and fermented vegetables will be discussed into details. The second part of this book will focus mainly on the trending researches of fermented foods, involving nutritional and medical value gained from their metabolites like probiotics, carotenoids and flavonoids production, and using the starters in food modifications. Interestingly, several starters such as yeast is capable of carotenoids production in massive scale, which is believed to replace natural carotenoids from plants in a near future. The last part will get into insight of fermented starters by analyzing their genomes, which could reveal a brighter perspective in fermented food researches in next decades.

Food additive is any substance added to food to enhance the food flavor, taste and appearance, to preserve the food or to improve the food nutritional value. For centuries, our ancestors used salt for meat and fish preservation, herbs for food flavoring, vinegar for vegetable pickling and sugar for fruit preservation. Nowadays, people enjoy a more flavorful, colorful, nutritious food, and the development of food additive technology makes that possible. There are thousands of ingredients that can be used as food additive. In fact, people also have concerns about the use of food additive, as some of them coming with unfamiliar name and complex chemical structures. In addition, there are certain group of people have allergies with specific food additive substance while the rest do not. Therefore, the analysis of food additive is an obligatory foundation of food manufacturers to ensure the safe use of food additive to consumers. In this book, we will discuss general aspects of food additive and the analytical methods for such compounds. Starting by presenting an overview of food additive and the intolerance value of them to people, the book will unveil the theory, parameters and practical methods for food additive analysis and regulations in food processing. Methods of food additive analysis will be the main theme of this book. Some of the most advanced technology in food additive analysis such as high pressure liquid chromatography (HPLC), high throughput screening program, voltametric techniques, mass spectrometry (MS) and more will be presented. Each of the method will contain protocol to a specific food additive group, pros and cons of that method compared against others that can be a great reference to any scientist and food producers. Advances on food technology have created hundreds of new food additive substances every year. The last part of this book will discuss about those compounds and their medical and nutritional value. On the other hands, diseases related to food additive consumption, such as autoimmune, will be also discussed.

Principles of Food Production Operations comprehensively describes the fundamental principles of the world of the culinary arts - both theory and practice. Divided into four parts, Introduction to Food Production Operations, Basic Preparations, Commodities Used, Basics of Bakery and Confectionery, the book has been conceptualized and designed to become an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. The book covers the latest curricular requirements of the hotel management syllabus designed by the NCHMCT and other educational organizations/universities. Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast.

The Retail and Food Services sectors play an important role in Singapore. They add to the vibrancy of the economy and contribute to the social well-being of Singaporeans. At the same time, they are often highlighted and scrutinised for their low productivity performance and high reliance on manpower. There is to date a lack of local literature that addresses the issues faced by the two sectors at the enterprise and worker levels.This timely book includes major topics in services productivity in the Singapore context, with emphasis on Retail and Food Services. Topics covered include the key productivity levers of the services sectors: holistic productivity measurement framework, effective entrepreneurship, manpower management, promotion by social media, marketing, costing process and accounting sophistication. These areas are explored through literature reviews and in-depth interviews with companies and consumers. The chapters also include recommendations for policy makers and industry stakeholders. Written in a simple and accessible manner, this book will serve as an insightful guide to researchers, policy-makers, industry practitioners and enterprises and those who are keen to learn from the Singapore experience.

The most flamboyant, consistently dishonest racketeer was Supervisor of Internal Revenue John McDonald, whose organization defrauded the federal government of millions of dollars. When President Grant was asked why he appointed McDonald supervisor of internal revenue he responded, "I was aware that he was not an educated man, but he was a man that had seen a great deal of the world and of people, and I would not call him ignorant exactly, he was illiterate." McDonald organized and ran the Whiskey Ring but he always credited Grant with the initiation of the Ring declaring that the president "actually stood god-father at its christening." The demise of the Ring rivals anything that the real or fictional Elliot Ness and his "Untouchables" ever accomplished during the prohibition era in America.

This vital new text offers a holistic view of the factors affecting the different tiers of sustainability, public health, poverty, security and production within the food supply chain. With contributions from international experts in the field, it takes particular emphasis on growing populations and the deployment of agricultural land for uses other than food production. There are a growing number of key issues now facing the food agri-food and food industries, particularly in the light of growing populations and the deployment of agricultural land for uses other than food production e.g. biofuel. Contemporary Issues in the Food Supply Chain is the first text to provide a holistic overview covering topics such as: food security, sustainable intensification, obesity and food poverty, the environmental impact of the food supply chain, social and political climates and health. The text is divided into 3 key areas as follows: * The supply chain - problems and dilemmas including traceability, integrity, the changing consumer and food definitions. * Sustainable sourcing of food including food resources and human evolution, CSR, food security and alternative food production * Case studies and new areas of research including rural land use; carbon footprint; managing pathogens; Brexit as an opportunity for nutrition related health in agricultural policy. A must have text for academics, researchers, practitioners, policy makers and students in the fields of food management, agricultural and associated business courses.

The new century brings challenges and opportunities with an aging population and the rise of food prices and health care costs. Scientific advances are changing the way we approach and define the scientific questions about nutrition. We can now develop molecular and genomic approaches to human intervention. There is increased appreciation of the important roles that food and food additives play in human development, especially in the special circumstances of obesity, aging, adolescence, and widespread population migrations.

The goal of this volume is to provide a road map for scientific endeavors in this century. Potential international collaborations are outlined, and an analysis of how the evolving global economy will affect the future directions of nutrition and human health is included. Topics specifically emphasized in the book include: Opportunities in foods for health: the role of dairy products, the improvement of dairy products, the role of antioxidants, improving food production, and food safetyOpportunities in foods for health and medicine: perspectives in nutrition and human health, creating opportunities to improve human health and nutrition, improving immunity using foods, and human intervention and health improvements using foods in aging, obese, and adolescent populationsNew and innovative technologies in foods for health: metabolomics and nutritional genomics, development of biomarkers, and macronutrient and gene - nutrient interactions.Building partnerships: connecting with consumers, university - industry interactions and intellectual property management, creating international collaborations.

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The market for culinary businesses is burgeoning in geometric progressions each year. Failure of some of the world's best culinary businesses happens due to the poor knowledge and application of culinary economics. Given its all-embracing content, 'Culinary Economics' is a classic textbook for students and practitioners alike with cost management as the essence of this book. The book deals with the systematic examination of various factors of food production economics. It is panoramically sweeping in its content, integrating the critical dimensions of F&B controls, procurement, inventory management and revenue strategy. It highlights the imperative of using audit and internal controls as effective instruments for not only plugging value leaks, but also as a means of enhancing quality and customer satisfaction. The book logically flows from the macro to the micro of the dynamics of culinary business. Every module provides the conceptual framework of the topic, including its context, criticality and significance, followed by detailed explanations and guidance. The exhibits are an invaluable supplement and ready reckoner, bringing focus to each part of the book. For Readers: The language and style seamlessly combine with the content and format to render the book an extremely reader-friendly experience. Demonstrates the transformation of the chef in recent years from being a creative artist in the kitchen to that of a smart business manager who is expected to deliver a cost-efficient and profitable food-service business. Will serve as a ""go-to"" compendium for students, trainers, faculty members, F&B managers, chefs, venture capitalists, consultants, auditors, and controllers in food & beverage, and hotel industry. ""Culinary Economics"" will be an absorbing journey of discovery and mind expansion, from which the readers will emerge inspired and knowledgeable. Each chapter has been carefully modelled accompanied by exhibits and examples.

Beer is defined as a fermented alcoholic beverage made of malted cereals, water, hops, and yeast. This alcoholic beverage has been consumed for thousands of years, when independent events revealed that some juices fermented when left in the open air, giving as a result a completely different product. The first chapter of this book aims to examine the role of beer in medicine from around 2000 B.C. to A.D. 1000 in Mesopotamian, Egyptian, Greek, and Roman texts. Chapter Two presents the possibilities of beer fermentation with encapsulated yeast cells. Chapter Three reviews the effects of the almond addition and the yeast strain used for fermentation, on the beer chemical properties. Chapter Four focuses on the quantitative analytical methods to organic ingredients in the quality control process for beer production. Chapter Five studies the role of Saccharomyces spp. in the brewing process and its serial repitching impact. Chapter Six provides a discussion on the inactivation of beer yeast by microbubbled carbon dioxide at low pressure and quality evaluation of the treated beer.

In the last quarter of the 20th century, politicians in Washington, as well as interest groups, regulatory policy makers, and drug industry leaders were forced to confront the hot-button issue of pharmaceutical regulation. The struggle always centered on product innovation, consumer protection, and choice in the free market. As the American economy stuttered in the late 1970s, the stakes were extremely high for the powerful drug industry and the American public. At the center of this drama was the Food and Drug Administration, which was censured from both the left and right of the political spectrum for being too strict and too lenient in the application of its regulatory powers. Lucas Richert explores the FDA, drugs, and politics in the context of the watershed Reagan era, a period when the rhetoric of limited government, reduced regulation, and enhanced cooperation between businesses and U.S. regulatory agencies was on the ascent. As he investigates the controversies surrounding Laetrile, Reye's Syndrome, Oraflex, patient package inserts, diet pills, and HIV/AIDS drugs, Richert argues that the practical application of conservative economic principles to the American drug industry was A Prescription for Scandal.

Food and Everyday Life provides a qualitative, interpretive, and interdisciplinary examination of food and food practices and their meanings in the modern world. Edited by Thomas M. Conroy, the book offers a number of complementary approaches and topics around the parameters of the "ordinary, everyday" perspective on food. These studies highlight aspects of food production, distribution, and consumption, as well as the discourse on food. Chapters discuss examples ranging from the cultural meanings of food as represented on television, to the practices of food budgeting, to the cultural politics of such practices as sustainable brewing and developing new forms of urban agriculture. A number of the studies focus on the relationships between food, eating practices, and the body. Each chapter examines a particular (and in many instances, highly unique) food practice, and each includes some key details of that practice. Taken together, the chapters show us how the everyday practices of food are both familiar and, yet at the same time, ripe for further discovery.

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 450 leading companies, public and private, in all facets of the industry. Purchasers will find a form in the book enabling them to register for 1-year, 1-seat online access to tools at Plunkett Research Online, including the ability to view the market research/industry trends section and industry statistics. You have access, at no additional charge, to the very latest data posted to Plunkett Research Online. Online tools allow you to search and view selected companies, and then export selected company contact data, including executive names. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.

The vibrant Irish public house of the nineteenth century hosted broad networks of social power, enabling publicans and patrons to disseminate tremendous influence across Ireland and beyond. During the period, affluent publicans coalesced into one of the most powerful and sophisticated forces in Irish parliamentary politics. Among the leading figures of public life, they commanded an unmatched economic route to middle-class prosperity, inserted themselves into the centre of crucial legislative debates, and took part in fomenting the issues of class, gender, and national identity which continue to be contested today. From the other side of the bar, regular patrons relied on this social institution to construct, manage and spread their various social and political causes. From Daniel O'Connell to the Guinness dynasty, from the Acts of Union to the Great Famine, and from Christmas boxes to Fenianism; Bradley Kadel offers a first and much-needed scholarly examination of the 'incendiary politics of the pub' in nineteenth-century Ireland.