In the late fifteenth century, Burgundy was incorporated in the kingdom of France. This, coupled with the advent of Protestantism in the early sixteenth century, opened up new avenues for participation in public life by ordinary Burgundians and led to considerably greater interaction between the elites and the ordinary people. Mack Holt examines the relationship between the ruling and popular classes from Burgundy's re-incorporation into France in 1477 until the Lanturelu riot in Dijon in 1630, focusing on the local wine industry. Indeed, the vineyard workers were crucial in turning back the tide of Protestantism in the province until 1630 when, following royal attempts to reduce the level of popular participation in public affairs, Louis XIII tried to remove them from the city altogether. More than just a local study, this book shows how the popular classes often worked together with local elites to shape policies that affected them.

In this anthology, editors Kym Anderson and Vicente Pinilla have gathered together some of the world's leading wine economists and economic historians to examine the development of national wine industries before and during the two waves of globalization. The empirically-based chapters analyze developments in all key wine-producing and consuming countries using a common methodology to explain long-term trends and cycles in wine production, consumption, and trade. The authors cover topics such as the role of new technologies, policies, and institutions, as well as exchange rate movements, international market developments, evolutions in grape varieties, and wine quality changes. The final chapter draws on an economic model of global wine markets, to project those markets to 2025 based on various assumptions about population and income growth, real exchange rates, and other factors. All authors of the book contributed to a unique global database of annual data back to the mid-nineteenth century which has been compiled by the book editors.

Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation and identification of bioactive compounds from spices Explores the utilization of spices as culinary use in food

Discusses information related to chemistry of maize components Comprehensive information on physical and milling properties of maize Explains the structure, functional and antioxidant properties in maize flour Provides the latest scientific development in the modification of maize starch Explores maize based various food products and their storage Discusses maize protein, scenario and quality improvement through bio-fortification

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Advances in Food Safety and Environmental Engineering is a compilation of selected papers from the 2022 4th International Conference on Food Safety and Environmental Engineering (FSEE 2022) and focuses on the research of food engineering and environmental engineering. The proceedings feature the most cutting-edge research directions and achievements related to health and environment. Subjects in these proceedings include: Food Safety and Health Food Nutrition Food Processing and Preservation Environmental Engineering and Technology Ecology and Ecosystem Management This collection of papers aims to promote food safety and environmental development, resource sharing, flexibility and high efficiency. An additional goal is to promote scientific information exchange globally between scientists from the best universities, research centers and high-tech companies.

Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere-whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate-the sensory experience fuels consumption. This book continues to discuss the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also focuses on the use of the sensory system to treat nutritional disorders including obesity, with attention to the mechanisms encompassing smell and taste and how this can influence satiety and weight. Nutrition and Sensation, Second Edition provides a deeper understanding of the fascinating link between the sensory system and nutrition.

Covers broad areas such as chemical properties, bioactive components and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumers sensory perception

We all know that as a nation our mental health is in crisis. But what most don't know is that a critical ingredient in this debate, and a crucial part of the solution - what we eat - is being ignored. Nutrition has more influence on what we feel, who we become and how we behave than we could ever have imagined. It affects everything from our decision-making to aggression and violence. Yet mental health disorders are overwhelmingly treated as 'mind' problems as if the physical brain - and how we feed it - is irrelevant. Someone suffering from depression is more likely to be asked about their relationship with their mother than their relationship with food. In this eye-opening and impassioned book, psychologist Kimberley Wilson draws on startling new research - as well as her own work in prisons, schools and hospitals around the country - to reveal the role of food and nutrients in brain development and mental health: from how the food a woman eats during pregnancy influences the size of her baby's brain, and hunger makes you mean; to how nutrient deficiencies change your personality. We must also recognise poor nutrition as a social injustice, with the poorest and most vulnerable being systematically ignored. We need to talk about what our food is doing to our brains. And we need decisive action, not over rehearsed soundbites and empty promises, from those in power - because if we don't, things can only get worse.

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.

Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services for older people. Fully updated and revised from the first edition, the book covers advances in various fields, introducing a number of new chapters, including, amongst others, topics on the economic determinants of diet in older adults, public policy and older people's diets, and interventions to support healthy eating in later life.

An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste. Therefore, it is designated as "true essence" of the spice and can replace spice powders in food products without altering the flavor profile. Our earth comprises a plethora of spices that have carved a niche in the global market in medicinal and health-related food products. These spices play a dual role as a food ingredient and a therapeutic agent preventing various diseases. This industry has acquired tremendous attention not only from consumers but also from scientific communities, and various food manufacturing organizations. Handbook of Oleoresins: Extraction, Characterization, and Applications is a snapshot of information on oleoresins-production, composition, properties, applications (medicinal & health properties), and more. It is designed to be a practical tool for the various professionals who develop and market spices and oleoresins Key Features: Contains comprehensive information on the major oleoresins of the world Dicusses the extraction and characterization of major spice oleoresins Covers the safety and toxicity of oleoresins Sheds light on relationship between oleoresins and health benefits The world is moving towards natural products. Spices lend color, taste, and flavor, and oleoresins are good source of antioxidants and have preservative as well as therapeutic power. Therefore it is important to understand and document the chemistry, characterization, properties and applications of oleoresins, as found in this handbook.

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

Irina Goryacheva authors this volume titled Rapid Immunotests for Clinical, Food and Environmental Applications that is devoted to the latest research in the area of the construction and application of rapid immunotests with plasmonic and luminescent detection, with special attention paid to the achievements of nanotechnology in the areas of labels and solid supports creation.With close attention to the basic principles and the specific issues, considering the breadth of the field that the rapid tests may offer, the coverage of this book is by no means complete, keeping open space for challenge and research

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.

This volume is the first to combine textual analysis of food media texts with interviews with media production staff, reality TV contestants, celebrity chefs, and food producers and retailers across the artisan-conventional spectrum. Intensified media interest in food has seen food politics become a dominant feature of popular media-from television and social media to cookbooks and advertising. This is often thought to be driven by consumers and by new ethics of consumption, but Media and Food Industries reveals how contemporary food politics is also being shaped by political and economic imperatives within the media and food industries. It explores the behind-the-scenes production dynamics of contemporary food media to assess the roles of-and relationships between-media and food industries in shaping new concerns and meanings with respect to food.

This new volume provides important information on potential applications and new developments in functional health foods and nutraceuticals. It looks at the health-promoting properties in functional foods and beverages as well as nutraceuticals. Some health issues that are considered in conjunction with these foods and nutraceuticals include oxidative stress, obesity, pharyngitis, low cognitive concentration, among others. Research topics include the antioxidant properties of certain products, the development of functional and medicinal beverages, nutraceuticals and functional foods for alternative therapies, and more.

Focusing on ethnography and interviews with subsistence food producers, this book explores the resilience, innovation and creativity taking place in subsistence agriculture in America. To date, researchers interested in alternative food networks have often overlooked the somewhat hidden, unorganized population of household food producers. Subsistence Agriculture in the US fills this gap in the existing literature by examining the lived experiences of people taking part in subsistence food production. Over the course of the book, Colby draws on accounts from a broad and diverse network of people who are hunting, fishing, gardening, keeping livestock and gathering and looks in depth at the way in which these practical actions have transformed their relationship to labor and land. She also explores the broader implications of this pro-environmental activity for social change and sustainable futures. With a combination of rigorous academic investigation and engagement with pressing social issues, this book will be of great interest to scholars of sustainable consumption, environmental sociology and social movements.

Honey is a supersaturated solution of sugar made by bees. Honeybees collect a liquid secretion from flowers, called nectar, and take this back to their hives. It is an appreciated natural gift to humanity derived entirely from honeybees. Honey is the by-product of nectar collected by bees from the flowers, with some digestive enzymes produced by the honeybees themselves. Honey: A Miraculous Product of Nature summarizes the current status of honey, it's uses and related aspects. This illustrated volume describes use of honey in traditional medicines, i.e. Ayurveda, Siddha, and Unani by acting as a preservative and nourishing agent. Also, other properties like digestibility, palatability, deliciousness, refreshing, thirst quencher, stomachic, anti-obtrusive, expectorant, anti-oxidative, anti-tussive and blood purifier are explained in beautiful manner. The role of honey in improving eyesight, strengthens gums and teeth and it's use in jaundice, spleen enlargement, sore throat, chest diseases, sexual debility, renal and cystic calculi, intestinal worms, heart diseases and leprosy is very well described. The compiled knowledge from range of bee scientists, Honey: A Miraculous Product of Nature aims to provide broad knowledge on honey to the researchers, apiculturists and students to continue their work on honey and honeybees.

1.Provides detailed information about two healthy substitutes for cereal crops 2.Explains the importance of utilizing ancient crops as new era Superfoods 3.Promotes the concept of utilizing food crops as nutraceuticals by discussing physical, chemical and physiological characteristics of Chia and Quinoa 4.Describes the importance of using Chia and Quinoa to help as functional foods

Build an iconic shopping experience that your customers love-and a work environment that your employees love being a part of-using this blueprint from Trader Joe's visionary founder, Joe Coulombe. Infuse your organization with a distinct personality and culture that draws customers in a way that simply competing on price cannot. Joe Coulombe founded what would become Trader Joe's in the late 1960s and helped shape it into the beloved, quirky food chain it is today. Realizing early on that he could not compete and win by playing the same game his bigger competitors were playing, he decided to build a store for educated people of somewhat modest means. He brought in unusual products from around the world and promoted them in the Fearless Flyer, providing customers with background on how they were sourced and their nutritional value. He also gave the stores a tiki theme to reinforce the exotic trader ship concept with employees wearing Hawaiian shirts. In this way, Joe laid down a blueprint for other business owners to follow to build their own unique shopping experience that customers love, and a work environment that employees love being a part of. In Becoming Trader Joe, Joe shares the lessons he learned by challenging the status quo and rethinking the way a business operates. He shows readers of all types: How moving from a pure analytical approach to a more creative, problem-solving approach can drive innovation. How finding an affluent niche of passionate customers can be a better strategy than competing on price and volume. How questioning all aspects of the way you do business leads to powerful results. How to build a business around your values and identity.

Using real cases of food fi rms and agriculture supply chains as a context, How is Digitalization Affecting Agri-food? New Business Models, Strategies and Organizational Forms aims to understand the key themes in strategic and organizational research in this area. Despite the importance of food and agriculture in the current political and societal context, analysis of the impact of digitalization and information technologies on the industry is still limited. The objective of this monograph is to understand the direction of this change. With case studies of food firms and agriculture supply chains it sets out to conceptualize food organizing and organizations as a fruitful object of inquiry, both at the intra and interorganizational levels. It aims to understand new business models, strategies, and organizational forms. Contributions in this stream of research have the potential to yield important and relevant insights for both scholars and societies. This book is written primarily for academics engaged in innovation management or strategy, or conducting organizational behavior research. It will also be of relevance to practitioners and managers in the agri-food industry.

Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. This is an essential reference for research outcomes.

1.Provides detailed information about two healthy substitutes for cereal crops 2.Explains the importance of utilizing ancient crops as new era Superfoods 3.Promotes the concept of utilizing food crops as nutraceuticals by discussing physical, chemical and physiological characteristics of Chia and Quinoa 4.Describes the importance of using Chia and Quinoa to help as functional foods

Outbreaks of Mad Cow Disease, reports of potentially harmful genetically engineered corn and irradiated vegetables are fueling consumers' demands for clear, concise information about the safety and quality of the food supply. Librarians and consumers alike can quickly locate authoritative sources of up-to-date and accurate information in this easy to use handbook. There is a brief history of food safety with a chronology of incidents, products, and legislation. Recommended books, pamphlets, articles, Web sites, and other electronic resources are described. This one-stop handbook brings together in one volume food safety statistics, laws and regulations, and contact information for hot lines and help lines, organizations, and education and training opportunities. This book includes

An Overview of Food Safety

Issues in Food Safety

Chronology of Food Safety-related events

Food Safety Regulation

Food Safety Statistics

Careers in Food Safety

Food Safety Resources

Glossary DEGREESR"