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Eat & Art, from the people behind Lisbon's famous Can the Can restaurant, brings together some of Portugal's finest chefs and artists, using the country's canned fish industry as the source of inspiration. Using striking photography and contemporary design, the book explores the undeniable affinities between gastronomy and art. It features a fascinating and expansive historical timeline, which charts parallel events in the two fields, such as early Egyptian tomb painting and the Chinese cultivating soybeans, rice, wheat and barley to create noodles in 3000 BCE. The book, which aims to place the canned fish industry, one of the oldest and most important in Portugal, firmly in the international spotlight, presents eighteen dynamic chef and artist pairings. The combined output of these pairings, either as an inspirational dish or innovative work of art, is a visual feast that will feed the hearts, heads and stomachs of readers.
Once considered a rare and exotic sweetener, sugar was not always as widely available or important as it is today. As part of the human diet for nearly all of recorded history, sugar has evolved over time, becoming quite a common commodity. Yet the very simplicity of this common sweetener masks the highly complex and elaborate global trade that has developed around it. Now, The International Sugar Trade offers the only comprehensive reference guide to the worldwide market. A sweeping analysis of the entire sugar industry, it covers everything from the product's historical beginnings to the complex geopolitical and financial forces that have dominated the worldwide sugar trade during recent decades.
Over the past fifty years, especially, the international trade in sugar has changed dramatically. Since it is either imported or exported by every country on earth, sugar has become an integral component of the economic relationships among nations. Because of that unique position, the trade in sugar has both reflected—and been affected by—a wide range of divergent forces, including global politics, health consciousness, the emergence of developing nations as suppliers and consumers, and many others.
Perhaps the greatest change in the international sugar trade has been the trend toward price stabilization. Historically at the mercy of everything from war to weather, the price of sugar has always been extremely volatile. But, following such trends as the development of sugar substitutes, an overall decline in per capita consumption, and an increase in the overall amount of sugar on the open market, the price of sugar has leveled off considerably. This comparatively recent stability has profoundly altered the manner in which sugar is traded on the world market, and while this has created new opportunities to profit in sugar, it has also made trading in sugar commodities more complex than ever before.
In this important new reference, A. C. Hannah and Donald Spence explore the broad scope of the entire sugar market, providing an essential global tour of the international sugar trade in all its intricacy. Everything is here, from cultivation and refinement to importing and exporting, from commodity trading and tariffs to substitutes and consumption. The International Sugar Trade provides comprehensive coverage of:
The International Sugar Trade contains the most essential and up-to-date information currently available. It includes numerous tables and graphs describing production, consumption, and trade for nearly every country. It also includes five complete appendices exploring sugar and the environment; sugar and health; the Brazilian Alcohol Programme; international sugar agreements; and historical statistics covering the period from 1955 to 1994. It is a vital resource for anyone involved in the international sugar trade.
"[The International Sugar Trade] is a comprehensive account of sugar, the commodity. [It] is aimed at a wide audience, from specialists looking for more background to traders coming to sugar for the first time, students, nonspecialists, and laymen in search of an introduction to the fascinating world of sugar."—from the Preface.
The only complete guide to sugar, one of the world's most important and heavily traded soft commodities, this authoritative overview provides in-depth coverage of a wide range of essential topics, including:
This report from the Federal Trade Commission provides the results of a comprehensive study of food and beverage industry marketing expenditures and activities directed to children and teens. It gauges the progress the industry has made since first launching self-regulatory efforts to promote healthier food choices to kids. The study serves as a follow-up to the Commission's 2008 report on food marketing requested by Congress. Also included in the report is a detailed analysis of the nutritional profile of foods marketed to youth.
This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.
This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lately, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.
Beer is defined as a fermented alcoholic beverage made of malted cereals, water, hops, and yeast. This alcoholic beverage has been consumed for thousands of years, when independent events revealed that some juices fermented when left in the open air, giving as a result a completely different product. The first chapter of this book aims to examine the role of beer in medicine from around 2000 B.C. to A.D. 1000 in Mesopotamian, Egyptian, Greek, and Roman texts. Chapter Two presents the possibilities of beer fermentation with encapsulated yeast cells. Chapter Three reviews the effects of the almond addition and the yeast strain used for fermentation, on the beer chemical properties. Chapter Four focuses on the quantitative analytical methods to organic ingredients in the quality control process for beer production. Chapter Five studies the role of Saccharomyces spp. in the brewing process and its serial repitching impact. Chapter Six provides a discussion on the inactivation of beer yeast by microbubbled carbon dioxide at low pressure and quality evaluation of the treated beer.
This edited collection examines the various influences, relationships, and developments beer has had from distinctly spatial perspectives. The chapters explore the functions of beer and brewing from unique and sometimes overlapping historical, economic, cultural, environmental and physical viewpoints. Topics from authors - both geographers and non-geographers alike - have examined the influence of beer throughout history, the migration of beer on local to global scales, the dichotomous nature of global production and craft brewing, the neolocalism of craft beers, and the influence local geography has had on beer's most essential ingredients: water, starch (malt), hops, and yeast. At the core of each chapter remains the integration of spatial perspectives to effectively map the identity, changes, challenges, patterns and locales of the geographies of beer.
The sustainability of agri-food supply chains is particularly relevant for global sustainable development. Many existing food production systems do more harm than good. They compromise the natural rhythms of the Earth, introduce toxins, and therefore sacrifice future capability for current demands - the opposite of sustainable development norms. The existing system is also unbalanced with respect to its capacity to produce, the amount of waste it generates, the number of people who suffer from hunger, and the nutritional value it provides. Most of the current supply chains have been developed within the classic economic paradigm, where scale and leverage drive choices towards more profitable models. As a consequence, finding new ways to produce, distribute and consume food is a morale, financial, and environmental necessity. Sustainable development and triple bottom line perspectives provide the logic for questioning this paradigm. This book presents and discusses nine cases of organizational innovation in food supply chain, covering different phases of food production, facing different challenges, and proposing different solutions to the challenge of sustainable food development.
In January 1927 Gus Comstock, a barbershop porter in the small Minnesota town of Fergus Falls, drank eighty cups of coffee in seven hours and fifteen minutes. The "New York Times" reported that near the end, amid a cheering crowd, the man's "gulps were labored, but a physician examining him found him in pretty good shape." The event was part of a marathon coffee-drinking spree set off two years earlier by news from the Commerce Department that coffee imports to the United States amounted to five hundred cups per year "per person."
In "Coffee, Society, and Power in Latin America, " a distinguished international group of historians, anthropologists, and sociologists examine the production, processing, and marketing of this important commodity. Using coffee as a common denominator and focusing on landholding patterns, labor mobilization, class structure, political power, and political ideologies, the authors examine how Latin American countries of the late nineteenth and early twentieth centuries responded to the growing global demand for coffee.
This unique volume offers an integrated comparative study of class formation in the coffee zones of Latin America as they were incorporated into the world economy. It offers a new theoretical and methodological approach to comparative historical analysis and will serve as a critique and counter to those who stress the homogenizing tendencies of export agriculture. The book will be of interest not only to experts on coffee economies but also to students and scholars of Latin America, labor history, the economics ofdevelopment, and political economy.
Pomegranates are increasingly distributed and consumed worldwide both as fresh fruit or processed products, like juices and food supplements. The present commercial success of this fruit and its purported health benefits are associated with an impressive increase of scientific research published on the pomegranate. The huge amount of new data produced every year by the scientific community necessitates a periodic review of the results. The aim of this book is to provide an update of the results in pomegranate research. Each chapter is conceived as an in-depth, state-of-the art compilation on the main topics regarding pomegranates. This is to ensure the status of a reference manual for all the scientists approaching different aspects of pomegranate research and to the industrial sector in order to improve/develop the pomegranate chain. The choice of an edited collection originates from the need to have different specializations and a multi-disciplinary approach to describe all the different topics related to pomegranates, spanning from botany, chemistry, and nutrition to technology and medical research. Topics discussed in this book include pomegranate biodiversity and phytochemical composition of pomegranate pulp, peels, seeds and oil; polyphenols antioxidant activity, bioavailability and metabolism by gut microbiota; current evidence supporting the benefits of pomegranate products in the prevention and treatment of cardiovascular disease and cancer; allergies to pomegranate; pomegranate processing and recovery of waste from pomegranate juice production for their possible re-use as a source of nutraceuticals.
This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.
Thanks to a far-sighted band of creative pioneers, and thanks to a very special community intelligence and spirit, the Napa Valley has transformed itself from a sleepy, inward-looking farm and ranching enclave into one of the most prestigious and exciting wine-growing regions in the world. In Appellation Napa Valley, the renowned wine lawyer and industry authority Richard Mendelson takes us inside the legal and commercial struggles that did so much to make the Napa Valley into what it is today. Along the way, he brings us incisive portraits of the men and women who joined hands in common cause and common spirit, igniting a revolution in American wine and food in the process. Enlivened by exquisite maps and drawings from vineyards and cellars, plus a foreword by the celebrated French Laundry chef Thomas Keller, Appellation Napa Valley is a unique keepsake book to be savored and cherished for many years to come.
Originally published in 1919, this book provides a guide to cattle farming and beef production, with an emphasis on the importance of biological science for the future of these areas. The text is comprehensive in scope, putting forward authorial observations gained from 'long and varied experience as a practical farmer and as an investigator and teacher of scientific agriculture'. This book will be of value to anyone with an interest in animal husbandry, beef production and the history of agriculture.
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