This title includes a number of Open Access chapters. Toward a Sustainable Wine Industry: Green Enology in Practice takes a broad look at the emerging trend of using sustainable wine production methods and business practices. It covers a multitude of aspects of the sustainable wine industry, including production methods, recycling efforts, customer behavior, sustainable business practices, and more. The wine sector, which plays a big role in the agricultural industry around the world, has been facing increasing pressure to fulfill legal environmental requirements while maintaining a competitive position in a global market. Concern for the environment and rising costs have led to an increased interest in sustainable wine production practices. This valuable compendium addresses this trend and looks at different sectors within the wine industry. In all, the book provides a multi-faceted examination of the important aspects of the increasingly necessary and growing sustainable movement. The book aims to shed valuable light on how to build an integrated sustainable business and development system in the wine industry.

We live in a world saturated by chemicals--our food, our clothes, and even our bodies play host to hundreds of synthetic chemicals that did not exist before the nineteenth century. By the 1900s, a wave of bright coal tar dyes had begun to transform the western world. Originally intended for textiles, the new dyes soon permeated daily life in unexpected ways, and by the time the risks and uncertainties surrounding the synthesized chemicals began to surface, they were being used in everything from clothes and home furnishings to cookware and food. In A Rainbow Palate, Carolyn Cobbold explores how the widespread use of new chemical substances influenced perceptions and understanding of food, science, and technology, as well as trust in science and scientists. Because the new dyes were among the earliest contested chemical additives in food, the battles surrounding their use offer striking insights and parallels into today's international struggles surrounding chemical, food, and trade regulation.

Deals with the origin, production, processing and modification of lecithin and also with quality control

Epidemiology has long played a critical role in investigating outbreaks of foodborne illness and in identifying the microbial pathogens associated with such illness. Epidemiologists were the detectives who would track down the guilty culprit- the food vehicle carrying the pathogen, as well as the fateful errors that resulted in contamination or multiplication of pathogens. The first book of its kind, this volume describes the various ways epidemiologic principles are applied to meet the challenges of maintaining a safe food supply. It addresses both the prevention and control of food borne illness. Starting with a history and background of food borne illness, the book continues by describing the means of following up on an outbreak and measuring exposures. The book concludes by describing the regulatory context that shapes food safety activities at the local, national and international levels. Chapters are written by leaders in the field of public health and food safety, including experts in epidemiology, microbiology, risk assessment, economics, and environmental health and policy. This is the definitive book for students, researchers and professionals interested in how epidemiology plays a role in keeping our food safe.

An investigation of science, politics and our food production system, this text exposes the bogus science, political interference and flawed policies that threaten our food supply. The author tells the story of BSE, revealing how top scientists have been muzzled and how the epidemic continues. Then, against a backdrop of burning cows, Andrew Rowell exposes how trade and macro-economic policies overruled good science in the foot and mouth catastrophe. He also opens the black box of the so-called GM revolution to expose the myth behind the marketing. In tracing how critics are silenced in the bottom-line climate of commercialized science and privatized knowledge, Rowell tells the true story of the widely publicized Pusztai GM potato scandal of the late 1990s and the ongoing Mexican maize GM contamination affair. Finally, the book offers radical solutions to make science work in the public interest and provide food that really is safe to eat.

We live in a society as dominated by food preference as by sexual preference, as obsessed with eating too much as with eating too little. In this accessible, cross-disciplinary text, David Goodman and Michael Redclift look at the development of the modern food system, integrating different bodies of knowledge and debate concerning food, agriculture, the environment and the household. They link changes in our diet and concern with the environment to many of the problems afflicting developing countries: food shortages, poor nutrition and wholesale environmental destruction.

The welfare of production animals at slaughter is a major veterinary concern with debate on questions such as the degree of stunning required, how sentient animals are of their surroundings, slaughterhouse conditions and how quickly animals lose consciousness after having their throats cut in religious slaughter practices. This research monograph provides a thoroughly scientific evidence-based account of the physiology and behaviour of animals for slaughter, analysis of the different killing methods, legislation and operating procedures, lairage and movement, depopulation and handling.Animal Welfare at Slaughter is mainly aimed at animal welfare officers and policy makers, veterinary and meat inspectors and slaughterhouse auditors. However, this is a reliable resource also for veterinary and animal science students and the informed public.

As aviation is celebrated as one of the world's fastest growing industries, with passenger numbers and cargo volumes projected to double in the next 20 years, Plane Truth sounds a note of caution. In addition to the environmental impact of airport expansion, devouring farmland and wildlife habitats, and aviation's impact of noise and air pollution on communities, Rose Bridger reveals the extraordinary government subsidies for the aviation industry, encompassing government expenditure on infrastructure to tax breaks, all of which serve to support the industry in the face of rising oil prices and global economic downturn. Disavowing 'greenwashing' claims of fuel-efficient aircraft and alternative fuels that will enable growth without climate change, from British Airways to American Airlines, the symbiotic relationship between aviation and the wider socio-economic problems facing humanity is manifest.

For the past two centuries, brewing has been a constantly innovative and evolving industry, subject to changes in technology, taste and industrial structure. This ground-breaking book is one of the first to examine the industry from the perspectives of economic and business history. It combines chapters on the major European nations with chapters on the United States and Australia.

The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.

The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and balanced overviews on a wide range of topics including GM crops; hazardous microorganisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic. Thought-provoking and of interest to a wide readership, this authoritative review will be welcomed by food scientists, legislators, government officials and advisors. Students of food science or environmental science will also find it essential reading.

The vibrant Irish public house of the nineteenth century hosted broad networks of social power, enabling publicans and patrons to disseminate tremendous influence across Ireland and beyond. During the period, affluent publicans coalesced into one of the most powerful and sophisticated forces in Irish parliamentary politics. Among the leading figures of public life, they commanded an unmatched economic route to middle-class prosperity, inserted themselves into the centre of crucial legislative debates, and took part in fomenting the issues of class, gender, and national identity which continue to be contested today. From the other side of the bar, regular patrons relied on this social institution to construct, manage and spread their various social and political causes. From Daniel O'Connell to the Guinness dynasty, from the Acts of Union to the Great Famine, and from Christmas boxes to Fenianism; Bradley Kadel offers a first and much-needed scholarly examination of the 'incendiary politics of the pub' in nineteenth-century Ireland.

A complete how-to guide with ALL you need to know to open and run a successful restaurant. Each month, countless new restaurants open their doors as others fail. Despite continuing industry growth, many new restaurants struggle to succeed. Even established restaurants are challenged to stay open. These businesses may have great food and amazing service, yet some still face uncertain futures. Now, help has arrived for restaurant owners and managers! Food and Beverage Magazine's Guide to Restaurant Success is written by an industry expert who has opened numerous restaurants and provided valuable restaurateur guidance in the role of a trusted consultant. This restaurant success guide provides vital information on how to protect the significant investment--sometimes ranging from $250,000 to $425,000--that's required to open a restaurant and keep it running during the first six months. Author Michael Politz started his career with an ice cream business and went on to found a number of restaurants, a frozen food distribution business, a restaurant consulting service, and a respected online magazine for the food and beverage industry. Politz shares his extensive knowledge gained through both success and failure. With his indispensable guide, you can easily double-check to make sure you're doing things right. Get guidance from a restaurant owner's handbook of what to do and not do Refer to handy tips and checklists that help you launch your business Discover insight into the triumphs of Wolfgang Puck, Bobby Flay, Emeril Lagasse, and more Gain food industry knowledge with a comprehensive restaurant how-to guide Whether you want to open a burger joint or a fine dining restaurant, this advice-filled resource will help you cover all the details that make a difference. You'll be better prepared before, during, and after your restaurant launch! Set your establishment up for rave reviews with Food and Beverage Magazine's Guide to Restaurant Success.

Food Chains: Quality, Safety and Efficiency in a Challenging World addresses the many issues facing European food producers and other food chain stakeholders, who endeavour to improve their competitive position in a highly competitive world food market. The Food Chain is one of the main economic pillars in Europe, providing employment and opportunities for economic development in rural areas. It is therefore imperative to continuously monitor the changes that affect the sector, in order to allow stakeholders to respond promptly and effectively to the new market conditions. Adjusting to the new market involves new technology, globalization, demographic and social changes within a challenging market environment. In order to adopt these new market parameters, food chain stakeholders need to adapt their activities in order to gain in terms of effectiveness and efficiency. This book was originally published as a special issue of Food Economics - Acta Agriculture Scandinavica, Section C.

This book analyzes the economics of the food industry at every stage between the farm gate and the kitchen counter. Central to the text are agricultural marketing problems such as the allocation of production between competing products (such as fresh and frozen markets), spatial competition, interregional trade, optimal storage, and price discrimination. Topics covered will be useful to students who expect to have careers such as food processing management, food sector buying or selling, restaurant management, supermarket management, marketing/advertising, risk management, and product development. The focus is on real world-relevant skills and examples and on intuition and economic understanding above mathematical sophistication, although the text does draw on the nuances of modern economic theory.

The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. Population growth and urbanization depended upon a break out from the 'biological ancien regime' in which hunger was an ever-present threat. The application of mass production techniques by the food industries was essential to the modernization of Europe. From the mid-nineteenth century the development of food industries followed a marked regional pattern. After an initial growth in north-west Europe, the spread towards south-east Europe was slowed by social, cultural and political constraints. This was notable in the post-Second World War era. The picture of change in this volume is presented by case studies of countries ranging from the United Kingdom in the west to Romania in the east. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing so that Europe's largest food producers, Danone, Nestle and Unilever, are numbered amongst the world's biggest companies.

A "deeply empathetic" (Publishers Weekly, starred review) "must-read" (Marion Nestle) that "weaves lyrical storytelling and fascinating research into a compelling narrative" (San Francisco Chronicle) to look at dietary differences along class lines and nutritional disparities in America, illuminating exactly how inequality starts on the dinner plate. Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how-and why-we eat the way we do. We get to know four families intimately: the Bakers, a Black family living below the federal poverty line; the Williamses, a working-class white family just above it; the Ortegas, a middle-class Latinx family; and the Cains, an affluent white family. Whether it's worrying about how far pantry provisions can stretch or whether there's enough time to get dinner on the table before soccer practice, all families have unique experiences that reveal their particular dietary constraints and challenges. By diving into the nuances of these families' lives, Fielding-Singh lays bare the limits of efforts narrowly focused on improving families' food access. Instead, she reveals how being rich or poor in America impacts something even more fundamental than the food families can afford: these experiences impact the very meaning of food itself. Packed with lyrical storytelling and groundbreaking research, as well as Fielding-Singh's personal experiences with food as a biracial, South Asian American woman, How the Other Half Eats illuminates exactly how inequality starts on the dinner plate. Once you've taken a seat at tables across America, you'll never think about class, food, and public health the same way again.

With a special focus on private label food brands and manufacturer brands, this book provides a comprehensive overview of the fast-moving consumer goods marketing landscape. The author illustrates the volatile nature of the relationship between the two types of brands as they compete and co-exist with each other on supermarket shelves. Topics such as brand and category management, product innovation, and consumer choice are discussed and supported with rich empirical case studies from countries around the world. Marketing and management scholars will find this new book an insightful read, as well as those generally interested in the worldwide phenomenon of private label brands.

Rice today is food to half the world's population. Its history is inextricably entangled with the emergence of colonialism, the global networks of industrial capitalism, and the modern world economy. The history of rice is currently a vital and innovative field of research attracting serious attention, but no attempt has yet been made to write a history of rice and its place in the rise of capitalism from a global and comparative perspective. Rice is a first step toward such a history. The fifteen chapters, written by specialists on Africa, the Americas, and Asia, are premised on the utility of a truly international approach to history. Each brings a new approach that unsettles prevailing narratives and suggests new connections. Together they cast new light on the significant roles of rice as crop, food, and commodity, and shape historical trajectories and interregional linkages in Africa, the Americas, Europe, and Asia.

Why have food crises seemingly become more frequent in recent years, compared to the last few decades? This book examines an array of different issues and distortions that are causing food supply chain dysfunction in many countries, particularly for staple non-perishable foods such as grains, oilseeds, pulses and sugar. It outlines the underlying changes that are currently occurring, which will have an influence on the direction of future food supply chains, and provides some solutions to current food security problems. Based on an analysis of total regulation in the 1950s-60s through to deregulation during the 1980-90s, as well as post-deregulation, it focuses on liberal trade and deregulation as a more successful solution to creating efficiencies in food supply chains and distribution. The author highlights a common thread of either farmers using government for vested-interest intervention, or autocratic governments seeking market and supply-chain power.

The book examines the role of government after 70 years of food supply chain intervention. It discusses the role of commercial trade markets and cluster industries and how these can quickly disintegrate when price distortions occur. The author studies both food importing and exporting countries and concludes that comingled commoditization of food has led to increased hoarding, corruption, and dependence on food aid. He argues that a competitive food supply chain that has minimum intervention is more likely to provide future food security. In conclusion the book emphasizes that adequate rewards, competition, and striving for supply chain efficiencies are the essences of sustainable food security.

In Maharashtra state, nearly one hundred sugar factories are owned and operated by peasants. Large in scale and efficient in operation, these factories are organized as cooperatives, with half a million cane growers as their voting members. In many cases, the co-ops have out-competed factories owned by industrial capitalists. This book describes th

This collection of articles includes case studies of attempts to improve small-scale food processing, remembering that "small is beautiful, but difficult." Case studies cover grain and fruit processing, baking, beekeeping, and small-scale oil production.

Newly available in paperback, this book provides the first comprehensive evaluation of Britain's food laws from the 1860s to the 1930s and the first analysis of the Victorian anti-adulteration legislation for over 25 years. The book brings important historical perspectives to the pressing contemporary debate about food safety and the most appropriate forms of regulation by indicating that government policy has historically been shaped by competing business and consumer-protectionist pressures. Through food manufacturing groups and MPs like Jeremiah Colman, along with agricultural organisations, the food business successfully minimised the degree of state control. In a comparative analysis the authors indicate that in this respect the UK legislation resembled the American Pure Food and Drug and Meat Inspection laws. These emerged as a compromise between business and the Federal government after the fierce controversy generated by Upton Sinclair's famous revelations about the Chicago meat industry. A similar compromise emerged in the UK in the 1920s and 1930s, with legislators responding to business pressure by effectively abandoning one of the main original aims of the Victorian laws, the protection of consumers against fraudulently adulterated goods. The new Ministry of Health's decision to defend consumers' health, but not their pockets, satisfied the interests of business. The book will interest teachers, students and general readers concerned with British history and economic and social history, and appeal to specialists in the fields of business history, regulation and food, medicine and nutrition.

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries. They are a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, as well as in pharmaceuticals and industrial fermentations.

This book brings together all the relevant information on the manufacture and use of glucose syrups. Drawing on forty years' experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food (and some non-food) products in which the syrups are ingredients. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar (sucrose) or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book.

Like its predecessors, the new and updated edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism is an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. This book draws on inter-related sciences including biochemistry, genetics, and physiology to provide a full understanding of nutrition science. This third edition describes the chemistry, absorption, use and excretion of each of the essential nutrients. There is comprehensive coverage of nutrient-nutrient interactions and both macro and micronutrients. The book places strong emphasis on how nutrient-genetic interactions function with respect to disease development. The new edition includes some of the most recent descriptions of the roles nutrients play in the expression of genetic traits for a variety of degenerative diseases. It includes a new chapter explains the function of microorganisms in the maintenance and development of chronic degenerative disease. Features: Chapters address clinical conditions such as obesity, starvation, hyperlipemia, renal disease and organ function. Includes updated information on the body's microbiotica and the daily nutrient needs of humans across the life cycle. Material reveals the neurodegenerative response to dietary variables with respect to the regulation of food intake. Chapter summaries highlight key information and case studies challenge students to integrate what they have learned to solve clinical cases.