This second volume of Reviews in Food and Nutrition Toxicity follows on directly from the successes of the first volume published last year. This series disseminates important data pertaining to food and nutrition safety and toxicology that is relevant to humans. Chapters in this series extend from the introduction of toxins in the manufacture or production of artificial food substances, to the ingestion of microbial contaminants or toxins and the cellular or physiological changes that arise. The present volume has a broad range chapters reviewing contaminants in beer, the effects of alcohol on the intestine, ciguatera fish poisoning, hepatitis A, beta-nitropropionic acid, Vibrio parahaemolyticus, bacterial toxins, pesticide toxicity, polyhalogenated and polycyclic aromatic hydrocarbons and a survey of contamination episodes. Each chapter is written by experts with supportive tables and figures. These concise and informative articles should stimulate a scientific dialogue. Food production processes and nutritional or dietary habits are continually changing and it is important to learn from past lessons and embrace a multidisciplinary approach. For example, some cellular mechanisms elucidated by studying one toxin may also be relevant to other areas of food pathology. Therefore it is the intention of the Editors to impart such comprehensive information in a single series, namely Reviews in Food and Nutrition Toxicity.

In 1998, a National Academy of Sciences panel called for an integrated, risk-based food safety system. This goal is widely embraced, but there has been little advance in thinking about how to integrate knowledge about food safety risks into a system- wide risk analysis framework. Such a framework is the essential scientific basis for better priority setting and resource allocation to improve food safety. Sandra Hoffmann and Michael Taylor bring together leading scientists, risk analysts, and economists, as well as experienced regulators and policy analysts, to better define the priority setting problem and focus on the scientific and intellectual resources available to construct a risk analysis framework for improving food safety. Toward Safer Food provides a common starting point for discussions about how to construct this framework. The book includes a multi-disciplinary introduction to the existing data, research, and methodological and conceptual approaches on which a system-wide risk analysis framework must draw. It also recognizes that efforts to improve food safety will be influenced by the current institutional context, and provides an overview of the ways in which food safety law and administration affect priority setting. Hoffman and Taylor intend their book to be accessible to people from a wide variety of backgrounds. At the same time, they retain the core conceptual sophistication needed to understand the challenges that are inherent in improving food safety. The editors hope that this book will help the U.S. move beyond a call for an integrated, risk-based system toward its actual construction.

Proteins, Pathologies and Politics presents an international and historical approach to dietary change and health, contrasting current concerns with how issues such as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. Though what we eat and what we shouldn't eat has become a topic of increased scrutiny in the current century, the link between dietary innovation and health/disease is not a new one. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet, changes often promised better health only to become associated with the opposite. With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon Bettencourt, and Kirsten Gardner, this collection comprises the best scholarship on how we have perceived diet to affect health. The chapters consider: - the politics and economics of dietary change - the historical actors involved in dietary innovation and the responses to it - the extent that our dietary health itself a cultural construct, or even a product of history This is a fascinating and varied study of how our diets have been shaped and influenced by perceptions of health and will be of great value to students of history, food history, nutrition science, politics and sociology.

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.

This is a biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing process revolutionized the food industry and American agriculture.

Globalization has become perhaps the most central--and one of the most contested--terms in the social sciences in the present day. If one wishes to understand the conditions in which different groups of people live today, it seems increasingly impossible to ignore the aspects of those conditions that are seen to be characterized, or influenced, by "global" forces, movements and phenomena. Regarding particular phenomena, no matter how apparently "local" or parochial in nature, as being located within "global" flows or systems or structures, seems today to be a very necessary component of any effective sort of social investigation. Many social scientific scholars in the last decade or so have engaged in a "global turn" in their thinking, investigating key areas and facets of human life--such as work, economy, cities, politics, and media--in terms of how these are being affected, influenced and changed by (what can be taken to be) "globalizing forces." Themes of inter-societal, trans-societal and cross-planetary connections, structures, processes and movements are increasingly central across the social sciences, including sociology, anthropology, geography, political science, economics, international relations, and many humanities disciplines too. Moreover, such themes--and the controversies and polemics often attached to them--have become common currency in many spheres outside the academy, with politicians, businesspeople, political activists and citizens of all varieties taking up ideas associated with "globalization," and deploying them both to make sense of, and also sometimes to try to change, the world around them. This book covers the issues of globalization as they relate to food. Contributors include Carole Counihan, Alan Warde, Pat Caplan, Alex McIntosh, Rick Wilk, Jeff Sobal, Marianne Lien and Krishnendu Ray.

Completely updated for 2020, Food and Beverage Market Place contains more information than ever before, including thousands of new entries, and enhancements to many existing entries. This 2019 edition offers completely revised and greatly expanded Food Product Category and Supplier Product Category Indexes - finding a product or service has never been easier. With over 40,000 companies, 80,000+ key executive contacts and in-depth product categories Food & Beverage Market Place lets you find the products, services and new clients required to operate your business - quicker and easier than ever before.

Completely updated for 2018, Food and Beverage Market Place contains more information than ever before, including thousands of new entries, and enhancements to many existing entries. This 2014 edition offers completely revised and greatly expanded Food Product Category and Supplier Product Category Indexes - finding a product or service has never been easier. With over 40,000 companies, 80,000+ key executive contacts and in-depth product categories Food & Beverage Market Place lets you find the products, services and new clients required to operate your business - quicker and easier than ever before.

Completely updated for 2018, Food and Beverage Market Place contains more information than ever before, including thousands of new entries, and enhancements to many existing entries. This 2014 edition offers completely revised and greatly expanded Food Product Category and Supplier Product Category Indexes - finding a product or service has never been easier. With over 40,000 companies, 80,000+ key executive contacts and in-depth product categories Food & Beverage Market Place lets you find the products, services and new clients required to operate your business - quicker and easier than ever before.

Originally published in 1993 Locke's Distillery is being reissued to celebrate the one hundred and fiftieth anniversary of the company. Despite market dominance by Scotch in this century, Irish whiskey remains its peer. Locke's Distillery has been manufacturing its famous brand of whiskey on the banks of the Brusna river in Kilbeggan, Co. Westmeath, since 1757, linking Ireland's industrial past to its future. From business archives and family papers, Andy Bielenberg has written a compelling history of the fluctuating fortunes of the distillery, tracing its origins and transformations in organization through the years to its present-day revival. He surveys the buildings and machinery, the process of distillation and marketing strategies, as well as documenting the Locke family's role within the company and their contribution to the social life of the midlands. Illustrated by period photographs, portraits and trade labels, and augmented by useful tables and appendix matter, Locke's Distillery will be of keen interest to regional and economic historians, and fascinate all who savour Irish whiskey and its traditions.