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.

Americans began chewing gum long before 1850, scraping resin from spruce trees, removing any bits of bark or insects and chewing the finished product. Commercially-made gum was of limited availability and came in three types--tree resin, pretroleum-based paraffin and chicle-based--the latter, a natural latex, ultimately eclipsing its rivals by 1920. Once considered a women-only bad habit, chewing gum grew in popularity and was indulged in by all segments of society. The gum industry tried vigorously to export the habit, but it proved uniquely American and would not stick abroad. This book examines the chewing gum industry in America from 1850 to 1920, the rise and spread of gum chewing and the reactions--almost uniformly negative--to the habit from editorial writers, reformers, religious figures, employers and the courts. The age-old problem of what to do with chewed gum--some saved it in lockets around their neck; some shared it with friends--is also covered.

The Second Edition of The Future of Food Business: The Facts, The Impacts and The Acts is an updated collection of thoughtful articles previously published in leading newspapers around the world based on the author's practical life as international project leader, consultant, businessman, academic professor and world traveller.These articles focus on global food and agribusiness environment, food production trends, the structure of food chains as well as new concepts and ideas on how to increase competitiveness of food companies to create, capture and share value within the global food and agricultural sectors.This book also includes practical methods and smart tools that can be used by companies to facilitate their strategic planning and thinking processes, demand-driven orientation, supply chain organization, marketing channels re-structure and mostly, how to create, capture and share value in innovative market strategies.It is designed to be an easy-to-read business book with short chapters, discussion questions and group exercises. Receiving more than 20 positive endorsements from CEOs, the book is a must-read for entrepreneurs, researchers, executives and students who are active in the world's food business.

Whether in wartime or peace, tales of love, laughter and hardship from the girls in the Rowntrees factory in Yorkshire "On a warm Monday morning in 1932, just two days after leaving school, fourteen-year-old Madge was about to join her nine brothers and sisters at Rowntree's. The smell of chocolate was in the air but as she walked up the road, her footsteps slowed at the daunting thought of what lay ahead..." From the 1930s through to the 1980s, as Britain endured war, depression, hardship and strikes, the women at the Rowntree's factory in York kept the chocolates coming. This is the true story of The Sweethearts, the women who roasted the cocoa beans, piped the icing and packed the boxes that became gifts for lovers, snacks for workers and treats for children across the country. More often than not, their working days provided welcome relief from bad husbands and bad housing, a community where they could find new confidence, friendship and when the supervisor wasn't looking, the occasional chocolate.

The Hawaiian pineapple industry emerged in the late nineteenth century as part of an attempt to diversify the Hawaiian economy from dependence on sugar cane as its only staple industry. Here, economic historian Richard Hawkins presents a definitive history of an industry from its modest beginnings to its emergence as a major contributor to the American industrial narrative. He traces the rise and fall of the corporate giants who dominated the global canning world for much of the twentieth century. Drawing from a host of familiar economic models and an unparalleled body of research, Hawkins analyses the entrepreneurial development and twentieth-century migration of the pineapple canning industry in Hawaii. The result is not only a comprehensive history, but also a unique story of American innovation and ingenuity amid the rising tides of globalization.

Sugar is among the most traded commodities with exports accounting for over one quarter of global production. In this book, the authors discuss the global sugar market; the application of nano-and ultrafiltration in the sugar industry, and sugar utilisation by fungi providing leads for fungal metabolic engineering in crude plant substrates in industrial applications. Additionally, this book discusses cotton crops, the most popularly used textile fibre in the world. The average production of cotton fibre in the world is around 25 million metric tons per year. Additionally, the authors examine cotton fibre grading and classification methods which play pivotal roles in the pricing and marketing of cotton fibres; a look at how the cotton plant responds to different stresses in the breeding of more tolerant crops; and the planting status of cotton world-wide, among others.

This book is an overview of the current U.S. and World Beef Trade. The 110th Congress has been monitoring U.S. efforts to regain foreign markets that banned U.S. beef when a Canadian-born cow in Washington state tested positive for bovine spongiform encephalopathy (BSE) in December of 2003. This book discusses the four major U.S. beef export markets, Canada, Mexico, Japan and Korea, which are again open to U.S. products. However, resumption of beef trade with Japan and Korea has not gone smoothly. Korea briefly readmitted but then suspended U.S. beef imports. Additionally, Russia announced on 23 August 2008, that it was banning poultry imports from 19 U.S. establishments due to safety concerns. Furthermore, this book details the effects of animal health, sanitary, food safety and other measures on U.S. beef exports.

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed bread, Chinese noodles, Chinese rice noodles, Starch noodles (Vermicelli), Tofu, Sofu (soybean cheese), douchi (fermentation soybean), Chinese vinegar and many other foods. These traditional foods are an important component of Chinese people's diet and the basis for their food habits and nutrition. They also constitute an essential aspect of their cultural heritage and related closely to the Chinese people's historical background and to the environment in which they live. During the last few decades, the development of international food trade and the extensive urbanisation process which have affected life-styles to a large extent in many parts of the world have resulted in a sizeable decrease in the consumption of some kinds of traditional foods and a relative neglect in the cultivation of traditional food crops. Some traditional foods had withered away or are withering away. In recent years, as a result of food globalisation, the consumption of traditional foods has increased considerably and many of these foods are concurrent with easy-to-prepare, processed, semi-processed and high-tech foods. It was decided therefore that a book should be carried out to document existing Chinese traditional foods in China and to assess their nutritional value and contribution to the diet. Among many new works on food, however, few studies address the Chinese foodways, despite their enormous and continual influence on local food habits around the world. Even classic works on Chinese food provide us with only basic information about China itself, or interpret Chinese foodways in the restricted local food scene and within Chinese history. This new book, however provides, an up-to-date reference for traditional Chinese foods and a detailed background of history, quality assurance, and the manufacture of general traditional food products. It contains topics not covered in similar books.

The U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) must inspect most meat, poultry, and processed egg products for safety, wholesomeness, and labelling. Federal inspectors or their state counterparts are present at all times in virtually all slaughter plants and for at least part of each day in establishments that further process meat and poultry products. This book addresses the debate that has ensued for decades over whether this system, designed in the early 1900s, has kept pace with changes in the food production and marketing industries. Several significant changes in meat and poultry inspection programs were included in the 2008 farm bill (P.L. 110-246), signed into law in June 2008. These changes are described in this book and include permitting some state-inspected meat and poultry products to enter interstate commerce, bringing catfish under mandatory USDA inspection and requiring establishments to prepare and maintain written recall plans. In recent years, the U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) has monitored numerous recalls of meat and poultry products sold in the U.S. The recalls have involved beef products possibly contaminated with E. coli, beef and poultry products possibly contaminated with Salmonella, and canned meat products possibly contaminated by botulism. These recalls raise issues of consumer confidence in the meat industry and questions about the adequacy of the USDA oversight of these products.

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Similar process are used to produce animal feed. Extreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for consumption under zero gravity. This new book presents the latest research in the field from around the globe.

This book presents a modelling framework in which epidemiological model results are integrated with an economic model of the U.S. agricultural sector to enable estimation of the economic impacts of outbreaks of foreign-source livestock diseases. To demonstrate the model, the study assessed results of a hypothetical outbreak of foot-and-mouth disease (FMD). The modelling framework includes effects of the FMD episode on all major agricultural products and assesses these effects on aggregate supply, demand, and trade over 16 quarters. Model results show a potential for large trade-related losses for beef, beef cattle, hogs, and pork, though relatively few animals are destroyed. This model is more comprehensive than previous work because it has components for modelling both economic effects and disease-spread effects from an outbreak, for which the results can be integrated. It also assesses the effects of a disease outbreak on major agricultural sectors- livestock and crops- along vertical market chains, from production to consumption. Thirdly, it projects the impact of the disease outbreak over 20 calendar quarters, rather than for just one year.

Societal and demographic changes, the globalisation of the food supply, new threats and communication issues require new approaches to food protection and safety. The chapters in this book present important new information in this area which is crucial to everyone.

This book presents current research on the benefits as well as the risks of fish consumption. The health benefits discussed include the reduction of cardiovascular disease, the decreased risk of various malignancies, specifically, colorectal, breast, prostate and lung cancers. Public perceptions of both the benefits and risks of self-caught fish by people in the coastal estuaries of New York and New Jersey are also presented. Contaminants that accumulate in the tissue of the fish and the associated risks are examined as well. This book presents new emerging health problems being linked to shellfish consumption. New studies are included on fish consumption in reproductive-aged women as related to foetal health. Finally, since there is a reduced availability of fish in an ever increasing world population, the possibility that the health benefits of eating fish can be obtained by largely vegetable sources is discussed.

The Slow Food movement was set up in Italy as a response to the dominance of fast food chains, supermarkets and large-scale agribusiness. It seeks to defend what it calls 'the universal right to pleasure' and promotes an alternative approach to food production and consumption based on the promotion of 'good, clean and fair' local products. This is the first in-depth study of the fascinating politics of Slow Food, which in twenty years has grown into an international organisation with more than 80,000 members in over 100 countries. With its roots in the 1960s and 1970s counter-culture, Slow Food's distinctive politics lie in the unity between gastronomic pleasure and environmental responsibility. The movement crosses the left-right divide to embrace both the conservative desire to preserve traditional rural communities and an alternative 'virtuous' idea of globalisation. Geoff Andrews shows that the alternative future embodied in Slow Food extends to all aspects of modern life. The Slow Food Story presents an extensive new critique of fast-moving, work-obsessed contemporary capitalist culture.

The Slow Food movement was set up in Italy as a response to the dominance of fast food chains, supermarkets and large-scale agribusiness. It seeks to defend what it calls 'the universal right to pleasure' and promotes an alternative approach to food production and consumption based on the promotion of 'good, clean and fair' local products. This is the first in-depth study of the fascinating politics of Slow Food, which in twenty years has grown into an international organisation with more than 80,000 members in over 100 countries. With its roots in the 1960s and 1970s counter-culture, Slow Food's distinctive politics lie in the unity between gastronomic pleasure and environmental responsibility. The movement crosses the left-right divide to embrace both the conservative desire to preserve traditional rural communities and an alternative 'virtuous' idea of globalisation. Geoff Andrews shows that the alternative future embodied in Slow Food extends to all aspects of modern life. The Slow Food Story presents an extensive new critique of fast-moving, work-obsessed contemporary capitalist culture.

"One problem with the food system is that price is the bottom line rather than having the bottom line be land stewardship, an appreciation for the environmental and social value of small-scale family farms, or for organically grown produce." --Interview with farmer in Skagit County, Washington

For much of the later twentieth century, food has been abundant and convenient for most residents of advanced industrial societies. The luxury of taking the safety and dependability of food for granted pushed it to the back burner in the consciousness of many. Increasingly, however, this once taken-for-granted food system is coming under question on issues such as the humane treatment of animals, genetically engineered foods, and social and environmental justice. Many consumers are no longer content with buying into the mainstream, commodity-driven food market on which they once depended. Resistance has emerged in diverse forms, from protests at the opening of McDonald's restaurants worldwide to ever-greater interest in alternatives, such as CSAs (community-supported agriculture), fair trade, and organic foods. The food system is increasingly becoming an arena of struggle that reflects larger changes in societal values and norms, as expectations are moving beyond the desire for affordable, convenient foods to a need for healthy and environmentally sound alternatives. In this book, leading scholars and scholar-activists provide case studies that illuminate the complexities and contradictions that surround the emergence of a "new day" in agriculture.

The essays found in The Fight Over Food analyze and evaluate both the theoretical and historical contexts of the agrifood system and the ways in which trends of individual action and collective activity have led to an "accumulation of resistance" that greatly affects the mainstream market of food production. The overarching theme that integrates the case studies is the idea of human agency and the ways in which people purposefully and creatively generate new forms of action or resistance to facilitate social changes within the structure of predominant cultural norms. Together these studies examine whether these combined efforts will have the strength to create significant and enduring transformations in the food system.

This collection of compelling and original research makes connections in Canada, the US and Mexico among women who work in fast-food restaurants, supermarkets and agricultural production. The fourteen chapters take a critical look at how the North American Free Trade Agreement (NAFTA) has affected these women's working and living conditions, sharpening our understanding of how the workplace has been restructured in order to fulfill consumer demands for tomatoes, exotic flowers and fruits, as well as fast-food burgers and fries. Food activists in Latin America, the US and Canada propose alternatives to counteract the oppressive conditions of free trade and globalization.

The world seems to be separated by a giant divide when it comes to many things. One of the chief dividers is food where the poor cannot seem to find enough and the rich seem to be popping the buttons on their shirts and pants. At the heart of the system of providing food to the masses are such factors as food policy, control and research. In a world of increasing populations and at the same time rapid advances in biotechnology and agriculture, these aspects become critical. This book examines in detail food policy, control and research.

For most people, the global war over genetically modified foods is a distant and confusing one. The battles are conducted in the mystifying language of genetics.

A handful of corporate "life science" giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. And yet the possible benefits of biotech agriculture to our food supply are too vital to be left to either partisan.

The companies claim to be leading a new agricultural revolution that will save the world with crops modified to survive frost, drought, pests, and plague. The greens warn that "playing God" with plant genes is dangerous. It could create new allergies, upset ecosystems, destroy biodiversity, and produce uncontrollable mutations. Worst of all, the antibiotech forces say, a single food conglomerate could end up telling us what to eat.

In "Food, Inc.," acclaimed journalist Peter Pringle shows how both sides in this overheated conflict have made false promises, engaged in propaganda science, and indulged in fear-mongering. In this urgent dispatch, he suggests that a fertile partnership between consumers, corporations, scientists, and farmers could still allow the biotech harvest to reach its full potential in helping to overcome the problem of world hunger, providing nutritious food and keeping the environment healthy.

Camembert--delectably fragrant, creamy-centered, neatly boxed--is the most popular and most famous French cheese. Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural identity. In this witty and entertaining book, Pierre Boisard investigates the history of Camembert and its legend. He considers the transformation of France's cheese-making industry and along the way gives a highly selective, yet richly detailed history of France--from the Revolution to the European Union. "Camembert: A National Myth "weaves together culinary and social history in a fascinating tale about the changing nature of food with implications for every modern consumer.
As the legend goes, by coincidence, grand design, or clever marketing, the birth of Camembert corresponds almost exactly in time with the birth of the French republic. In this book, republicans and Bonapartists, revolutionaries and priests are reconciled over the contents of a little round box, originating a great myth and a great nation. The story of the cheese's growing fame features Napoleon, Louis Pasteur, the soldiers of the First World War, and many others.
Beneath this intriguing story, however, runs a grittier tale about the history of food production. We learn, for example, how Camembert became white--a topic that becomes a metaphor for the sanitation of the countryside--and how Americans discovered the secrets of its production. As he describes the transformation of the Camembert industry and the changing quality of the cheese itself, Boisard reveals what we stand to lose from industrialization, the hallmark of the past century.
Today, small producers of raw-milk, ladle-molded Camembert are fighting to keep their tradition alive. Boisard brings us to a new appreciation of the sensual appeal of a lovely cheese and whets the appetite for a taste of the authentic product.

The food and drinks sectors occupy the first place in Greek manufacturing industry. The share of food and drinks in total manufacturing industry value added reached 24.7 per cent in 1998. The average size of employment in food and drinks establishments is 5.2 persons per unit and is similar to that for manufacturing industry in general (4.9). Exports and imports of food and drinks increased during the 1980-95 period. However, imports increased faster than exports. As a result, the positive balance of trade turned negative. Although demand for food increased between 1980 and 1998, the share of private expenditure for food in total private expenditure decreased by 8.5 percentage points (thanks to correspondingly low elasticities). The corresponding share for drinks increased by one percentage point during the 1980-90 period and has remained constant since then. The aim of this book is to quantify Greek investors' behaviour at aggregate level for all sectors and all regions over the period 1981-1999, as well as at individual sector level. Investors' behaviour is examined by employing a synthesised traditional model. The traditional model is estimated using alternative panel data methods. First, the dynamic panel data model is estimated with a common intercept by employing the Generalised Method of Moments (GMM). The dynamic panel data formulation is also estimated using the Maximum Likelihood (ML) estimation technique.

Eat Your Genes describes the genetic engineering techniques used in agriculture. It explores the food industry's commercial motivations, why certain crop modifications have predominated, and the importance of patenting to the genetic engineering enterprise. This book explains how crop segregation and labelling are central to the debate, and outlines the development of consumer resistance to the marketing of GM food in Europe. The potential health and ecological risks, the ethical issues, and the implications for both industrialized and developing countries are examined. The author argues that genetic engineering is still a long way from meeting its promises of feeding the world's hungry and contributing to a more eco-friendly agriculture. As the public debate over the desirability of GM food continues, this is the book to help you think through what is involved.

An A-to-Z guide to making it in your own specialty coffee business!

Expert tips, tricks, and a gold mine of crucial how-to information you just can't find anywhere else—learn how to:

• Get started in business for as little as $15,000
• Secure the optimum location
• Get the financing that best suits your goals
• Buy, use, and maintain equipment
• Find and deal with suppliers
• Market your espresso business with little or no capital
• Brew delicious, high-quality coffee drinks that keep customers coming back for more
• Hire and manage personnel
• And much more

Espresso! also arms you with sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; coffee drink recipes; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no espresso entrepreneur should be without.

Richard Dwight Porcher, Jr., eminent field biologist and lowcountry South Carolina native, has brought all of his skills as a botanist, historian, photographer, and conservationist to bear in a multidisciplinary study of the rice industry in South Carolina from its beginnings in the 1670s to its demise in the twentieth century. Using the tools of the geographer, civil engineer, draftsman and close readings of many primary and secondary sources on the history of rice culture in the colony and state, Porcher and coauthor William Robert Judd have amassed a great body of previously unknown information on rice history.

Detailed illustrations and descriptions of the implements and machines featuring technology used to prepare Carolina rice for overseas markets, The Market Preparation of Carolina Rice includes 161 illustrations, most of them meticulously hand-drafted by Judd expressly for this edition. The book begins with the preindustrial implements and techniques used by African and African American slaves and workers in the late 1600s and early 1700s and concludes with the water- and steam-powered machines that drove rice threshing and milling until the end of the industry in 1911. In great detail the authors reveal the immense, continually evolving technological innovations of an agricultural industry that spanned the Industrial Revolution and much of the history of the colony and state.

With this rich body of knowledge in hand, Porcher stands at odds with theories held by most historians of rice culture who generally assert that the plantation culture of rice was in unrecoverable decline as the South hastened to civil war. Porcher believes that decline was retarded by continuous technological innovation and increasing investment in land, labor, and mechanization as local planters sought to sustain profits in a globally expanding market. Porcher asserts that the post-Civil War loss of slave labor and destruction of infrastructure, a series of hurricanes, competition from rice grown in the American Southwest starting in 1880, and financial restraints that led to the cessation of rice culture in lowcountry South Carolina, North Carolina, and Georgia. Impoverished and unable to adapt to new technologies and market demands, rice planters left the commercial rice enterprise to others.

Winner of the 2017 Quality of Communication Award presented by The Agricultural and Applied Economics Association As the importance of food and nutrition becomes more widely recognized by practitioners and researchers in the health sciences, one persisting gap in the knowledge base remains: what are the economic factors that influence our food and our health? Food and Nutrition Economics offers a much-needed resource for non-economists looking to understand the basic economic principles that govern our food and nutritional systems. Comprising both a quick grounding in nutrition with the fundamentals of economics and expert applications to food systems, it is a uniquely accessible and much-needed bridge between previously disparate scholarly and professional fields. This book is intended for upper level undergraduates, graduate students, and health professionals with no background in economics who recognize that economics affects much of their work. Concerned because previous encounters with economics have been hampered by math hurdles? Don't be; this book offers a specialized primer in consumer economics (including behavioral economics of food consumption), producer economics, market-level analysis, cost-effectiveness, and cost-benefit analysis, all in an accessible and conversational manner that requires nothing more than middle-school math acumen. Grounding these lessons in contemporary issues such as soft drink taxes, food prices, convenience, nutrition education programs, and the food environment, Food and Nutrition Economics is an innovative and needed entry in the rapidly expanding universe of food studies, health science, and their related fields.