The business of food and drink is, for better and worse, the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more. The more than 150 essay entries also cover those issues that have been and continue to be of perennial importance. Historical context is emphasized and the focus is mainly on business in the United States. Most entries include Further Reading. The frontmatter includes an Alphabetical List of Entries and a Topical List of Entries to allow the reader to quickly find subjects of interest. Numerous cross-references in the entries and blind entries provide other search strategies. The person and subject index is another in-depth search tool. Sample entries: Advertising, Agribusiness, Altria, Animal Rights, Betty Crocker, Celebrity Chefs, Chain Restaurants, Commodities Exchange, Cooking Technology, Culinary Tourism, Eco-terrorism, Environmental Protection Agency, Ethnic Food Business, European Union, Flavors and Fragrances, Food Safety, Food Service Industry, Genetic Engineering, Internet, Labor and Labor Unions, Marketing to Children, McDonald's, Meat Packing, North American Free Trade Agreement, Nutrition Labeling, Organic Foods, Poultry Industry, Slow Food, SPAM, Television, Trader Joe's, Tupperware, TV Dinners, Whole Foods, Williams-Sonoma, Wine Business

'Epic' films, those concerned with monumental events and larger-than-life characters, cover the period from the Creation to the A.D. 1200s and have been churned out by Hollywood and overseas studios since the dawn of filmmaking. Arguably the master of the genre, Cecil B. DeMille hit upon the perfect mixture of sex, splendor, and the sacred to lure audiences to his epic productions.Each of the 355 alphabetically arranged entries in this book includes casts and credits, plot synopsis, and narratives on the making of the films. This second edition is accompanied by all new photographs.

Sauces Reconsidered: Apres Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces' physical properties. While it is not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces' intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.

A feast for all food writers, "The Resource Guide for Food Writers" is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others.
Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to:
* find appropriate libraries
* use catalogs, directories, bibliographies and periodicals
*and locate specialty booksellers.
Chapters on the writing process provide real guidance on:
*how to write
*what resources are helpful
*and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher.
An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.

First published in 1999. Routledge is an imprint of Taylor and Francis, an informa company.

There has been a tremendous amount of renewed interest in the output of Britain's Hammer Films. But there remain a great number of worthwhile British horror films, made at the same time by other companies that have received little attention. The author provides a comprehensive listing of British horror films - including science fiction, fantasy, and suspense films containing horror-genre elements - that were released between 1956 and 1976, the ""Golden Age"" of British horror. Entries are listed alphabetically by original British title, from Vincent Price in ""The Abominable Dr. Phibes"" (1971) to ""Zeta One"" (1969). Entries also include American title, release information, a critique of the film, and the film's video availability. The book is filled with photographs and contains interviews with four key figures: Max J. Rosenberg, cofounder of Amicus Productions, one of the period's major studios; Louis M. Heyward, former writer, film executive and producer; Aida Young, film and television producer; and Gordon Hessler, director of such films as ""The Oblong Box"" and ""Murders in the Rue Morgue"".

Today is doomsday for a young Venezuelan Indian boy's beloved rain forest and its animal life—unless he and a visiting naturalist can save it. "George makes drama large and small out of the minute-by-minute events in an ecosystem . . . gripping ecological theater." —C. "An example of nonfiction writing at its best." —SLJ.

Notable 1990 Children's Trade Books in Social Studies (NCSS/CBC)
Outstanding Science Trade Books for Children 1990 (NSTA/CBC)

From ancient medicines to the savoury dishes of today, there is hardly a culture in the world that does not know and make use of herbs. Despite often being little more than weeds, various cultures have found hundreds of uses for these plants, culinary, medicinal or otherwise. Indeed, many books have been written on their various purposes - with much information on cooking and healing with herbs - while little has been written about the history of the plants themselves, and of the incredible journeys they have made. In Herbs Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. He describes how, unlike spices that quickly made their way to cultures throughout the world, herbs were often hoarded by their cultivators and used to make distinctive regional dishes. Allen's truly global history examines herbs in a way never seen before. The first history of herbs around the world, this will be an essential read for any self-proclaimed foodie, as well as anyone with an interest in these delectable additions to our cuisine. With many beautiful illustrations and delicious recipes, no kitchen library is complete without Herbs: A Global History.

There's something about the idea of munching on a nice leg o' man that makes everyone want to be a comedian. We use jokes to hide anxiety about touchy subjects, of course, but it's more than nervous laughter. People like to discuss eating people--once someone else brings up the subject. William Bueller Seabrook, a man who acquired more firsthand knowledge about the fundamental facts of cannibalism than most of the civilized people who talk about it, wrote about cannibals in 1931, 'Even aside from their delightful humorous aspect they are a highly interesting and wholly legitimate subject, whether for the adventurer or the learned anthropologist.'" There's no doubt about it--cannibalism is fascinating. The stories, essays, poetry and drama in this anthology reveal that cannibalism can also be disgusting, sometimes frightening, sometimes hysterically funny, sometimes touching--but always interesting (at least once you get past the gag reflex). Includes (untested) recipes.

With one Australian exception, American scholars of religious, Judaic, and biblical studies explore the work of Lithuanian-born French Jewish thinker Emmanuel Levinas (1905-95) as it relates to their fields. His own essay On the Jewish Reading of Scriptures precedes ten others on such topics as his biblical hermeneutic, facing Job, eschatology, t