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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General

Food Shopping Patterns & Geographic Access to Food - Comparisons & Data (Hardcover): Mary Henderson Food Shopping Patterns & Geographic Access to Food - Comparisons & Data (Hardcover)
Mary Henderson
R4,539 Discovery Miles 45 390 Ships in 10 - 15 working days

The National Household Food Acquisition and Purchase Survey (FoodAPS) is the first survey to collect unique and comprehensive data about food purchases and acquisitions for a nationally representative sample of U.S. households. This book compares shopping patterns of (1) Supplemental Nutrition Assistance Program (SNAP) households to low- and higher income nonparticipant households, (2) participants in the Special Supplemental Nutrition Assistance Program for Women, Infants, and Children (WIC) to nonparticipants, and (3) food-insecure to food-secure households. Ensuring that Americans have adequate access to food is an important policy goal. In the 2008 Farm Bill, the U.S. Congress directed the U.S. Department of Agriculture (USDA) Economic Research Service (ERS) to learn more about food access limitations. The book examines SNAP households' geographic access. Furthermore, efforts to encourage Americans to improve their diets and to eat more nutritious foods presume that a wide variety of these foods are accessible to everyone. But for some Americans and in some communities, access to healthy foods may be limited. The book concludes with updates on population estimates of indicators of spatial access to healthy and affordable foods in the United States using population data from the 2010 Census, income and vehicle availability data from the 2006-2010 American Community Survey, and a 2010 directory of supermarkets.

Microbial Enzymes and Additives for the Food Industry (Hardcover): Amit Kumar, Mukesh Yadav, Nirmala Sehrawat Microbial Enzymes and Additives for the Food Industry (Hardcover)
Amit Kumar, Mukesh Yadav, Nirmala Sehrawat
R5,478 R4,201 Discovery Miles 42 010 Save R1,277 (23%) Ships in 10 - 15 working days

The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments, and organic acids of microbial origin are common in the food industry. Demand for microbial products and metabolites are continuously increasing, and microbial products are an area of commercial interest for the food biotechnology and microbial biotechnology industries. This book covers microbial enzymes along with their utilization in the food industry. Important enzymes including amylase, inulinase, pullulanase, protease, aspartase, naringinase, cellulose, xylanase, pectinase, and asparaginase have been discussed, along with their potent applications in the food industry. Also, microbial polysaccharides, organic acids, and pigments of microbial origin have been discussed. This book will provide important insight regarding microbial enzymes and additives for the food industry now and in the future. This text will be helpful for graduate, post graduate students, researchers, and industry professionals, extensively engaged in the area of food science and technology, food biotechnology, and industrial biotechnology.

Liberalizing Tanzania`s Food Trade - The Public and Private Faces of Urban Marketing Policy, 1939-88 (Paperback): Deborah... Liberalizing Tanzania`s Food Trade - The Public and Private Faces of Urban Marketing Policy, 1939-88 (Paperback)
Deborah Bryceson
R496 Discovery Miles 4 960 Ships in 10 - 15 working days

The author shows the way grain traders and households in five Tanzanian towns were affected by the Tanzanian government's decision to opt for liberalization in the trade of two staple food crops: rice and maize.

Best Before - The Evolution and Future of Processed Food (Hardcover): Nicola Temple Best Before - The Evolution and Future of Processed Food (Hardcover)
Nicola Temple 1
R447 R376 Discovery Miles 3 760 Save R71 (16%) Ships in 10 - 15 working days

Long before there was the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, our ancestors survived periods of famine by changing the very nature of their food. This ability to process food has undoubtedly made us one of the most successful species on the planet, but have we gone too far? Through manipulating chemical reactions and organisms, scientists have unlocked all kinds of methods of to improve food longevity and increase supply, from apples that stay fresh for weeks to cheese that is matured over days rather than months. And more obscure types of food processing, such as growing steaks in a test-tube and 3D-printed pizzas, seem to have come straight from the pages of a science-fiction novel. These developments are keeping up with the changing needs of the demanding consumer, but we only tend notice them when the latest scaremongering headline hits the news. Best Before puts processed food into perspective. It explores how processing methods have evolved in many of the foods that we love in response to big business, consumer demand, health concerns, innovation, political will, waste and even war. Best Before arms readers with the information they need to be rational consumers, capable of making informed decisions about their food.

The Mr Softee Story (Paperback): Steve Tillyer The Mr Softee Story (Paperback)
Steve Tillyer
R176 R148 Discovery Miles 1 480 Save R28 (16%) Ships in 10 - 15 working days

Written by the owner of a preserved Mr Softee vehicle, this book recaptures the story of a favourite brand.

Try Drying it! - Case Studies in the Dissemination of Tray Drying Techniques (Paperback, Reprinted edition): Barrie Axtell Try Drying it! - Case Studies in the Dissemination of Tray Drying Techniques (Paperback, Reprinted edition)
Barrie Axtell
R271 Discovery Miles 2 710 Ships in 10 - 15 working days

Shows how improving on the traditional techniques of drying by sun and air can provide income-generating activities for groups in the developing world. Examples from Peru, Colombia and Bangladesh; with detailed technical appendices.

Anglo-Saxon Food and Drink - Production, Processing, Distribution and Consumption (Paperback): Ann Hagen Anglo-Saxon Food and Drink - Production, Processing, Distribution and Consumption (Paperback)
Ann Hagen
R743 Discovery Miles 7 430 Ships in 10 - 15 working days

Oxbow says: This synthesis of primary and secondary sources, both literary and archaeological, on the subject of Anglo-Saxon food and drink, brings together a vast amount of data and authoritative discussion on a broad range of subjects. Ann Hagen stears away from drawing heavily on recipes as a means of revealing the types of foods, food choices and preferences in this period, to focus on the growing and harvesting of domestic and wild foods, preserving, food preparation and eating. Cereals, vegetables, herbs, fruit and nuts, cattle, sheep, goats and pigs, poultry and eggs, wild animals and birds, honey, fish and molluscs, are just some of the food types discussed. Within each section Ann Hagen delves deeper to consider such subjects as the methods of harvesting and processing food, hunting and animal husbandry, attitudes towards particular types of food, accessibility to foods, diet, food shortages, diseases and what foods were considered everyday and which were reserved for special occasions. Food as payment for rents or services rendered, markets, measures, fasting and feasting, are also discussed in detail. Moving on to drink, Ann Hagen examines the types of drinks available, the context in which they were consumed - domestic, religious and in the alehouse - and the prevalence of drunkenness. In her conclusion, she draws together the evidence to reveal changes in food production and preferences from the early 5th to 11th century, drawing largely on sources from Anglo-Saxon England and the Celtic West of Britain. The role of women, the importance of bread, the social status of feasting, nutrition and changes in diet, and table manners, are just some of the many subjects covered. An excellent study and great value for money.

The Story of Brewing in Burton on Trent (Paperback): Roger Protz The Story of Brewing in Burton on Trent (Paperback)
Roger Protz
R392 R325 Discovery Miles 3 250 Save R67 (17%) Ships in 10 - 15 working days

Beer has been made in the small Midland town of Burton-on-Trent for centuries: ale brewed by the monks at Burton Abbey was sent to Mary, Queen of Scots in captivity. Then, in the eighteenth century, the introduction of Burton Ale began the town s rise to brewing prominence, a fame which was cemented forever with the production of the first cask of the world-famous India Pale Ale. Today, brewing continues to thrive in the area, and a small renaissance has taken place with the arrival of a clutch of new breweries alongside such national institutions as Marston's. Raise a glass to Burton's unique and heady history, and celebrate its diverse and delicious heritage with this fascinating and richly illustrated historical compilation by The Good Beer Guide's editor, Roger Protz.

The United States Of Beer - The True Tale of How Beer Conquered America, From B.C. to Budweiser and Beyond (Paperback):... The United States Of Beer - The True Tale of How Beer Conquered America, From B.C. to Budweiser and Beyond (Paperback)
Huckelbridge
R366 R312 Discovery Miles 3 120 Save R54 (15%) Ships in 10 - 15 working days

A Freewheeling History of the All-American Drink

Foods Derived from Modern Biotechnology (Paperback, 2nd Revised edition): Fao Who Codex Alimentarius Commission Foods Derived from Modern Biotechnology (Paperback, 2nd Revised edition)
Fao Who Codex Alimentarius Commission
R507 R447 Discovery Miles 4 470 Save R60 (12%) Ships in 10 - 15 working days

The texts in this publication represent the outcome of the work of the Codex Alimentarius Commission on principles and guidelines for food safety assessment of foods derived from modern biotechnology. They give guidance on how to assess the safety of such foods and thus protect the health of consumers. This second edition includes texts adopted by the Codex Alimentarius Commission up to 2008. Also published in French and in Spanish.

Food Production & Eating Habits from Around the World - A Multidisciplinary Approach (Paperback): Francisco Entrena Duran Food Production & Eating Habits from Around the World - A Multidisciplinary Approach (Paperback)
Francisco Entrena Duran
R2,416 Discovery Miles 24 160 Ships in 10 - 15 working days

This book brings together a selection of studies written by specialists from universities and/or research institutions from every continent. The processes of change in systems of production, commercialisation, and consumption of food, as well as the problems and nutritional habits analysed here, develop within the framework of the technological and socio-productive transformations experienced in many parts of the world as a consequence of the transition from traditional rural societies to the predominantly urban and industrial societies of our time. Many of these societies are affected by the fluctuations, questions, or socio-economic uncertainties caused principally by what is named globalisation. The authors involved in this volume are from a variety of backgrounds and their theoretical-analytical focuses regarding eating habits are quite diverse. However, independent of their different perspectives and scientific disciplines (Anthropology, Communication, Economy, Marketing, Medicine, Nursing, Psychology and Sociology), all of these authors are united in their concerns regarding similar food processes and problems, such as the industrialisation of food production, junk food, fast food, eating disorders, overeating, obesity, the impacts of ideal body images on eating behaviours, lifestyles and feeding, anorexia, bulimia, organic foods, healthy foods, functional foods, and so on. Moreover, in a time shaped by a worldwide standardisation of eating habits, the search for identity, specificity, or distinction through the acquisition and consumption of foods is commonplace in many chapters of the book. Likewise, these chapters show a generalised interest on the negative effects of the advertising and communications media that often drive patterns of food consumption and provoke desires for ideals of beauty and body forms prejudicial to health. As the editor states in the preface, all this occurs in an ever more modernised and globalised world in which artificial procedures of the production of industrial foods that are quite opaque to the general public become increasingly widespread. In such a world, while people's concerns over the healthiness of foods increase, we are witnessing a non-stop expansion of markets for organic food, as well as the repeated manipulation of growing consumers' preferences for certain foodstuffs that they believe are healthy or have specific natural qualities. This manipulation frequently takes place through a variety of advertisements that announce a series of industrial foods as supposedly possessing these qualities. Obviously, a priority objective of these and other advertising strategies is to increase sales in the agro-alimentary sector in a context of obvious over-production and over-supply, which in turn is translated into the stimulation of food consumption. This would help explain such developments in the current consumer society, which is explored in further detail in many chapters of this book.

The Underground Culinary Tour - How the New Metrics of Today's Top Restaurants Are Transforming How America Eats... The Underground Culinary Tour - How the New Metrics of Today's Top Restaurants Are Transforming How America Eats (Hardcover)
Damian Mogavero, Joseph D'Agnese; Foreword by Danny Meyer
R588 R541 Discovery Miles 5 410 Save R47 (8%) Ships in 7 - 11 working days
A Handbook of Food Crime - Immoral and Illegal Practices in the Food Industry and What to Do About Them (Paperback): Allison... A Handbook of Food Crime - Immoral and Illegal Practices in the Food Industry and What to Do About Them (Paperback)
Allison Gray, Ronald Hinch
R759 Discovery Miles 7 590 Ships in 10 - 15 working days

Food today is over-corporatized and under-regulated. It is involved in many immoral, harmful, and illegal practices along production, distribution, and consumption systems. These problematic conditions have significant consequences on public health and well-being, nonhuman animals, and the environment, often simultaneously. In this insightful book, Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies. Bringing together the best contemporary research in this area, they argue for the importance of thinking criminologically about food and propose radical solutions to the realities of unjust food systems.

Appetite for Change - How the Counterculture Took On the Food Industry (Paperback, Second Updated Edition): Warren J. Belasco Appetite for Change - How the Counterculture Took On the Food Industry (Paperback, Second Updated Edition)
Warren J. Belasco
R499 R401 Discovery Miles 4 010 Save R98 (20%) Ships in 7 - 11 working days

In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods.

From reviews of the previous edition:

"Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food." Joan Jacobs Brumberg, The Nation

"This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read " The Digest: A Review for the Interdisciplinary Study of Food

"Now comes an examination of . . . the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America. . . . Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones." Publishers Weekly

"A challenging and sparkling book. . . . In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change." Food and Foodways

"Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply. . . . This is a thought-provoking and pioneering examination of recent events that are still very much part of the present." Tufts University Diet and Nutrition Letter"

Animal Food Production (Paperback, Second Edition): Fao Who Codex Alimentarius Commission Animal Food Production (Paperback, Second Edition)
Fao Who Codex Alimentarius Commission
R914 R780 Discovery Miles 7 800 Save R134 (15%) Ships in 10 - 15 working days

Codex guidelines and codes of practice concerning animal food production are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This second edition includes the texts adopted by the Codex Alimentarius Commission up to 2009. Published also in French and Spanish.

Meat Science - An Introductory Text (Paperback, 2nd edition): Paul Warriss Meat Science - An Introductory Text (Paperback, 2nd edition)
Paul Warriss
R954 Discovery Miles 9 540 Ships in 10 - 15 working days

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

Reinventing the Wheel, Volume 65 - Milk, Microbes, and the Fight for Real Cheese (Paperback): Bronwen Percival, Francis Percival Reinventing the Wheel, Volume 65 - Milk, Microbes, and the Fight for Real Cheese (Paperback)
Bronwen Percival, Francis Percival
R540 R442 Discovery Miles 4 420 Save R98 (18%) Ships in 7 - 11 working days

In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world--not just in France, but also in the United States, England, and Australia--enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.

Germplasm - Characteristics, Diversity & Preservation (Paperback): Melanie V. Walton Germplasm - Characteristics, Diversity & Preservation (Paperback)
Melanie V. Walton
R2,021 Discovery Miles 20 210 Ships in 10 - 15 working days

The need for germplasm banks that safeguard the vegetable genetic resources is more than justified by the genetic erosion aggravated in the last few decades, not only in the cultivars, but also in traditional landraces and wild relatives. Topics discussed in this book include the germplasm of melons, woodland grapes, sweet and sour cherries, soybean, and an alternative tool for the germplasm conservation in wild mammals.

Restaurant OSHA Safety and Security - The Book of Restaurant Industry Standards & Best Practices (Paperback): Howard Cannon,... Restaurant OSHA Safety and Security - The Book of Restaurant Industry Standards & Best Practices (Paperback)
Howard Cannon, Shirley Walters
R1,853 R1,410 Discovery Miles 14 100 Save R443 (24%) Ships in 7 - 11 working days
Economic Impacts of Foreign-Source Animal Disease (Paperback, New): Jace R. Corder Economic Impacts of Foreign-Source Animal Disease (Paperback, New)
Jace R. Corder
R1,128 Discovery Miles 11 280 Ships in 10 - 15 working days

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.

Agriculture and Food in India - A Half-Century Review, from Independence to Globalization (Hardcover): Bruno Dorin, Frederic... Agriculture and Food in India - A Half-Century Review, from Independence to Globalization (Hardcover)
Bruno Dorin, Frederic Landy
R1,026 R858 Discovery Miles 8 580 Save R168 (16%) Ships in 10 - 15 working days

More than a fifth of the worlds farmers live in India, which has over a billion inhabitants to support and feed. From Independence in 1947 to the lifting of trade barriers in 2001, this book explains how the Indian Union has succeeded in becoming one of the worlds leading food producers, but also why it is still a land of poverty. The various aspects of the question are addressed, from the environment (cultural and natural, local and international) to institutions and food products. The ins and outs of the green revolution are obviously discussed, but so are those of other less familiar coloured revolutions (white for dairy, yellow for vegetable oils, blue for agriculture), not forgetting horticultural and poultry dynamics, as well as products that give India its flavour (spices, tea and other plantation crops). Three core issues are debated at the end: the unsolved problem of poverty and under-nutrition, the worrying deterioration of natural resources, and the recent economic liberalization. This half-century review, which takes the form of a handbook for a broad readership, enlightens us on both the past and future paths of the worlds biggest democracy.

Catering Business - End Money Worries Business Book: Secrets to Starting, Financing, Marketing and Making Massive Money Right... Catering Business - End Money Worries Business Book: Secrets to Starting, Financing, Marketing and Making Massive Money Right Now! (Paperback)
Brian Mahoney
R213 Discovery Miles 2 130 Ships in 7 - 11 working days
The New Zealand Land & Food Annual 2017 - Volume 2 (Paperback): Claire Massey The New Zealand Land & Food Annual 2017 - Volume 2 (Paperback)
Claire Massey
R797 R622 Discovery Miles 6 220 Save R175 (22%) Ships in 10 - 15 working days

The world needs nutrition-driven agriculture that operates within planetary boundaries. But a recent OECD report on New Zealands environmental performance shows how our agricultural sectors continual push at those boundaries poses grave risks. Meantime, a range of health indices show that how and what we eat makes many of us ill. Plus, valuable revenue and jobs are lost because we dont champion the great food we do produce. Robust policies, new solutions and best practice for sustainable food production and consumption are needed. Thirty-one experts give their views on how New Zealand can lead the way.

Gruel, Bread, Ale and Fish - Changes in the Material Culture related to Food Production in the North Atlantic 800-1300 AD... Gruel, Bread, Ale and Fish - Changes in the Material Culture related to Food Production in the North Atlantic 800-1300 AD (Paperback)
Ditlev L Mahler
R752 R648 Discovery Miles 6 480 Save R104 (14%) Ships in 10 - 15 working days
Successful Social Media and Ecommerce Strategies in the Wine Industry (Hardcover, 1st ed. 2090): Gergely Sznolnoki, Liz Thach,... Successful Social Media and Ecommerce Strategies in the Wine Industry (Hardcover, 1st ed. 2090)
Gergely Sznolnoki, Liz Thach, Dani Kolb
R1,331 Discovery Miles 13 310 Ships in 7 - 11 working days

This book focuses on principles and practices in digital wine marketing. By providing a global overview of social media and e-commerce strategies and practices in the wine business, this book allows readers to understand how consumers and producers deal with these modern communication and selling platforms.

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