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The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and "food deserts" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change. Focusing on the work of several food justice groups - including Community Services Unlimited, a South Los Angeles organization founded as the nonprofit arm of the Southern California Black Panther Party - More Than Just Food explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the nonprofit industrial complex.
Coffee Culture: Local experiences, Global Connections explores coffee as (1) a major commodity that shapes the lives of millions of people; (2) a product with a dramatic history; (3) a beverage with multiple meanings and uses (energizer, comfort food, addiction, flavouring, and confection); (4) an inspiration for humor and cultural critique; (5) a crop that can help protect biodiversity yet also threaten the environment; (6) a health risk and a health food; and (7) a focus of alternative trade efforts. This book presents coffee as a commodity that ties the world together, from the coffee producers and pickers who tend the plantations in tropical nations, to the middlemen and processors, to the consumers who drink coffee without ever having to think about how the drink reached their hands.
This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the world's farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, it's time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better.
Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets.* New larger format in two colors throughout* Fully revised and updated including new coverage of genomics* Carefully selected references and titles for further reading
In its early days, Victoria was the commercial powerhouse of British Columbia--its largest city and largest market. Nancy Oke and Robert Griffin present a richly illustrated history of the bakers, butchers, grocers, coffee makers and other suppliers of food and drink in Victoria's prosperous early days. They begin in 1843 with the building of the Hudson's Bay Company fort and show how the face of Victoria changed as it grew from town to city, and how later it stabilized in the shadow of Vancouver's rising prominence. "Feeding the Family" tells the stories of Victoria's early food and drink suppliers, manufacturers and retailers--the many colourful characters, the businesses that prospered or failed, the inventors, innovators and crooks. It shows how Victoria's history is unique yet has many similarities with other towns and cities on the west coast.
Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries. Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption. Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion. Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems. In this book, contributors critically analyze and describe different aspects of animal's origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal's origin foods are also addressed with possible solutions and strengthening approaches.
Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors. The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.
Systems of producing food in safer ways, including the use of the
hazard analysis critical control point (HACCP) system are now being
adopted widely throughout the world. The ever-growing global shrimp
and prawn farming and processing industries are now beginning to
realise the benefits of using HACCP and other food safety measures.
However, until now, there has not been one single book bringing
together full details of how to implement these systems, which are
now seens as making an extremely important contribution to the safe
production and processing of shrimps.
The authors of this book, who have a great deal of practical
experience working with industry, and teaching food safety issues,
have drawn together a wealth of information and guidance for the
proper implementation of food safety measures, and the consequent
processing of shrimps safely for the expanding market. Included in
the book is an introduction to HACCP, how to implement sanitation
programs and HACCP plans, and details of sampling procedures and
monitoring plans for organoleptic, physical, chemical and
"Food Safety in Shrimp Processing" is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.
From the minute it opened-on Christmas Day in 1865-it was Chicago's must-see tourist attraction, drawing more than half a million visitors each year. Families, visiting dignitaries, even school groups all made trips to the South Side to tour the Union Stock Yard. There they got a firsthand look at the city's industrial prowess as they witnessed cattle, hogs, and sheep disassembled with breathtaking efficiency. At their height, the kill floors employed 50,000 workers and processed six hundred animals an hour, an astonishing spectacle of industrialized death. Slaughterhouse tells the story of the Union Stock Yard, chronicling the rise and fall of an industrial district that, for better or worse, served as the public face of Chicago for decades. Dominic A. Pacyga is a guide like no other-he grew up in the shadow of the stockyards, spent summers in their hog house and cattle yards, and maintains a long-standing connection with the working-class neighborhoods around them. Pacyga takes readers through the packinghouses as only an insider can, covering the rough and toxic life inside the plants and their lasting effects on the world outside. He shows how the yards shaped the surrounding neighborhoods and controlled the livelihoods of thousands of families. He looks at the Union Stock Yard's political and economic power and its sometimes volatile role in the city's race and labor relations. And he traces its decades of mechanized innovations, which introduced millions of consumers across the country to an industrialized food system. Although the Union Stock Yard closed in 1971, the story doesn't end there. Pacyga takes readers to present day, showing how the manufacturing spirit lives on. Ironically, today the site of the legendary "stockyard stench" is now home to some of Chicago's most successful green agriculture companies. Marking the hundred-and-fiftieth anniversary of the opening of the stockyards, Slaughterhouse is an engrossing story of one of the most important-and deadliest-square miles in American history.
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
The "Codex General Standard for Food Additives" sets forth the conditions under which permitted food additives may be used in all foods. This database provides, in a searchable format, all the provisions for food additives that have been adopted by the Codex Alimentarius Commission - La " Norme generale Codex pour les additifs alimentaires " stipule les conditions dans lesquelles des additifs alimentaires autorises peuvent etre utilises dans tous les aliments. Cette base de donnees contient, sous une forme consultable, toutes les dispositions relatives a des additifs alimentaires adoptees par la Commission du Codex Alimentarius. - La "Norma General del Codex para los Aditivos Alimentarios" establece las condiciones en las que se pueden utilizar aditivos alimentarios autorizados en todos los alimentos. Esta base de datos contiene, en un formato que permite realizar busquedas, todas las disposiciones sobre aditivos alimentarios que han sido aprobadas por la Comision del Codex Alimentarius."
For years we've been told that traditional foods are unhealthy because of their saturated fat content. In place of grass-fed meat, grass-fed dairy products, and eggs from hens running on pasture, we now mostly eat grain-fed meat and processed factory foods - and we've witnessed an epidemic of disease, from type-2 diabetes to heart disease and cancer. Modern agriculture has locked us into an unhealthy, vicious circle, with degraded foods pouring from an overstretched, impoverished landscape. There's a simple remedy: the grass-fed movement. We can make sure that the meat, dairy foods and eggs we buy come from animals grazing on or running in pasture, as they always used to. This will also put life back into our soils and wildlife back onto our farmland. Graham Harvey, agricultural advisor to BBC Radio 4's The Archers, lays out all the arguments for grass-fed food - why it's good for us, and why it's good for the planet.
The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years. The key to successful implementation of FSMA rules depends on building a comprehensive Food Safety System with effective prerequisite programs in place and a well-designed Food Safety Plan that incorporates risk-based preventive controls to mitigate hazards. This book provides essential guidance for small to mid-sized businesses on how to design, implement, and maintain a world-class Food Safety Plan that conforms to FSMA regulations. With practical and up-to-date advice, the author offers a straight forward approach for readers to successfully migrate into FSMA. The inclusion of fully developed Food Safety Plans as well as examples of hazards and preventative controls make this a must-read not only for those that are new to the regulations, but also those with a plan already in place. FSMA and Food Safety Systems: A Guide to Understanding and Implementing the Rules is an indispensable resource for all those managing the manufacture of FDA regulated products, food safety regulators and educators, as well as scientists and students of food science and technology.
This document contains food additive specifications monographs, analytical methods and other information, prepared at the seventy-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). The specifications monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing. This publication contains information that is useful to all those who work with or are interested in food additives and their safe use in food.
Lessons on product, quality, innovation, and longevity from the "First Family of Bourbon" The Big Man of Jim Beam delves into the life and times of legendary distiller F. Booker Noe III, grandson of Jim Beam and father of the bourbon boom. A true American original who left his mark on everything he did and everyone he met, this charismatic, opinionated man turned the Jim Beam company into the world's largest bourbon distillery and secured his product's place in the cultural psyche. This book tells his story, from growing up in the "First Family of Bourbon" to becoming master distiller, offering insights and guidance for creating brands and products that stand the test of time. His commitment to innovation and quality earned him legendary status and tremendous business growth; the discussion keys in on some of his most prized creations, including one of the first super-premium bourbons on the market, and the small batch collection that laid the groundwork for bourbon's modern resurgence. Jim Beam is a distinctly American brand that has tapped into the collective consciousness and leveraged vision into growth. This book tells the story of the man behind the brand, and his approach to his work, his product, his company, and his people. * Read colorful stories about growing up as "bourbon royalty" * Trace Booker's journey from apprentice to world's largest bourbon distiller * Learn how innovation and a commitment to quality delivers product longevity * Gain deep, personal insight on creating a brand that becomes a legend Booker was the sixth generation of the Beam family to make bourbon, and he grew an empire. Driven by commitment, vision, and a singular sort of ambition, his success offers many lessons to anyone in business. The Big Man of Jim Beam tells the story, and digs out the wisdom and insight from this legendary leader.
Adopting a 'global value chain' approach, Value Chain Struggles investigates the impact of new trading arrangements in the coffee and tea sectors on the lives and in the communities of growers in South India. * Offers a timely analysis of the social hardships of tea and coffee producers* Takes the reader into the lives of growers in Southern India who are struggling with issues of value chain restructuring* Reveals the ways that the restructuring triggers a series of political and economic struggles across a range of economic, social, and environmental arenas* Puts into perspective claims about the impacts of recent changes to global trading relations on rural producers in developing countries
The "Codex General Standard for Food Additives" sets forth the conditions under which permitted food additives may be used in all foods. This database provides, in a searchable format, all the provisions for food additives that have been adopted by the Codex Alimentarius Commission. Provisions are searchable by food additive (name, synonym, INS number), by functional class and by food category. La " Norme generale Codex pour les additifs alimentaires " stipule les conditions dans lesquelles des additifs alimentaires autorises peuvent etre utilises dans tous les aliments. Cette base de donnees contient, sous une forme consultable, toutes les dispositions relatives a des additifs alimentaires adoptees par la Commission du Codex Alimentarius. Les dispositions sont consultables par additif alimentaire (nom, synonyme, N SIN), par categorie fonctionnelle, ainsi que par categorie de denrees alimentaires. La "Norma General del Codex para los Aditivos Alimentarios" establece las condiciones en las que se pueden utilizar aditivos alimentarios autorizados en todos los alimentos. Esta base de datos contiene, en un formato que permite realizar busquedas, todas las disposiciones sobre aditivos alimentarios que han sido aprobadas por la Comision del Codex Alimentarius. Se pueden buscar las disposiciones por aditivo alimentario (nombre, sinonimo, numero del SIN), por clase funcional, asi como por categoria de alimentos."
Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural populations. The diversity in cheese technology is enormous, varying in the type of milk used, the production operations, the lactic cultures, the maturation times and conditions, among other aspects. Cheese products, therefore, have a wide range of characteristics in terms of taste, flavour, texture, colour, shape, or size. Unlike cheese produced at the industrial scale, traditional cheeses are imprinted with a social and cultural heritage that makes them unique. The first part of this book contains chapters dedicated to the economic and social importance of cheese, the nutritional aspects and health effects, cheese technology and characteristics, as well as yeast microflora. Further chapters contain details about the traditional cheeses in different parts of the world, including European, African, or American countries, namely Brazil, Burkina Faso, Croatia, Greece, Hungary, Italy, Latvia, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, and Slovenia. This book contains a diverse set of contributions that will enlighten the readers about many types of cheeses from different countries around the world. It is useful for professionals, including professors, researchers, or those working in the cheese industry, as well as for students or even the general public. The subjects addressed in the book make it interesting for professionals in the scientific domains of food science and technology, nutrition, gastronomy, sociology, and history
This book is available as open access through the Bloomsbury Open Access programme and is available on www.bloomsburycollections.com. It is funded by the University of Otago, New Zealand. Farming Inside Invisible Worlds argues that the farm is a key player in the creation and stabilisation of political, economic and ecological power-particularly in colonised landscapes like New Zealand, America and Australia. The book reviews and rejects the way that farms are characterised in orthodox economics and agricultural science and then shows how re-centring the farm using the theoretical idea of political ontology can transform the way we understand the power of farming. Starting with the colonial history of farms in New Zealand, Hugh Campbell goes on to describe the rise of modernist farming and its often hidden political, racial and ecological effects. He concludes with an examination of alternative ways to farm in New Zealand, showing how the prior histories of colonisation and modernisation reveal important ways to farm differently in post-colonial worlds. Hugh Campbell's book has-ranging implications for understanding the role farms play in both our food systems and landscapes, and is an exciting new addition to food studies.
You've seen the headlines - Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra virgin olive oil that isn't. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it's hard to know what we're eating anymore. In Real Food / Fake Food, award winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It's a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognise what to look for, eat, and savor: genuine Parmigiano Reggiano from Italy, fresh caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
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.
This edition of The State of Food and Agriculture, focusing on social protection, elaborates on the FAO's unequivocal support to strengthen national capacities and capabilities to successfully develop and deliver needed programmes.
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