Major questions surround who, how, and by what means should the interests of government, the private sector, or consumers hold authority and powers over decisions concerning the production and consumption of foods. This book examines the development of food policy and regulation following the BSE (mad cow disease) crisis of the late 1990s, and traces the changing relationships between three key sets of actors: private interests, such as the corporate retailers; public regulators, such as the EU directorates and UK agencies; and consumer groups at EU and national levels. The authors explore how these interests deal with the conundrum of continuing to stimulate a corporately organised and increasingly globalised food system at the same time as creating a public and consumer-based legitimate framework for it. The analysis develops a new model and synthesis of food policy and regulation which reassesses these public/private sector responsibilities with new evidence and theoretical insights.

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All nutritionists, dietitians and health professionals interested in or dealing with those with food allergy should have a copy of this book.

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This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society. This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society. Readership: General public and a must-read for anyone interested in Singapore culture and society. Key Features: There is currently no single volume that addresses the history and geography of food in Singapore in the post-colonial years; this is the first of its kind The volume provides a critical analysis of food within a larger economic, social and cultural context, and is not merely a celebratory narrative It brings together some of the key scholars on food in Singapore

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This title covers a full range of dealing with people, beginning with the changes in the food industry that necessitate treating Human Resources in a scientific manner, to highlights of labor laws and regulations. The author draws on his 39 years of experience as a University Professor, as well as 40 plus years as an Association Manager. While this book is written expressly with food processing and related firms in mind, the tenets espoused in the book may be applicable to all industries.

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Raw food is energizing people around the world. Eating raw no longer means consuming carrot sticks and boring fruit plates-it's a whole new cuisine and lifestyle. Featuring the same fun and passionate style that has made hers one of the most popular raw food blogs, chef Kristen Suzanne takes readers step by step through the raw food lifestyle: equipping the kitchen, grocery shopping, eating out, dealing with setbacks (and family members!), improving digestion, and losing weight, until eating raw becomes second nature. Plus, the book features 50 fabulous recipes-no cooking required-for treats like sprouted protein bars, lasagna, soups, brownies, and even cheesecake! Accessible, fun, and packed with information not available anywhere else, this volume is a must-have for anyone who truly cares about health and nutrition.

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The Good Parenting Food Guide offers straightforward advice for how to encourage children to develop a healthy, unproblematic approach to eating. Explores key aspects of children's eating behavior, including how children learn to like food, the role of food in their life and how habits are formed and can be changed Discusses common problems with children's diets, including picky eating, under-eating, overeating, obesity, eating disorders and how to deal with a child who is critical of how they look Turns current research and data into practical tips Filled with practical solutions, take home points, drawings, and photos Mumsnet Blue Badge Award Winner

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Climate Resilient Agriculture for Ensuring Food Security comprehensively deals with important aspects of climate resilient agriculture for food security using adaptation and mitigation measures. Climatic changes and increasing climatic variability are likely to aggravate the problem of future food security by exerting pressure on agriculture. For the past few decades, the gaseous composition of the earth's atmosphere has been undergoing significant changes, largely through increased emissions from the energy, industry and agriculture sectors; widespread deforestation as well as fast changes in land use and land management practices. Agriculture and food systems must improve and ensure food security, and to do so they need to adapt to climate change and natural resource pressures, and contribute to mitigating climate change. Climate-resilient agriculture contributes to sustainably increasing agricultural productivity and incomes, adapting and building resilience to climate change and reducing and/or eliminating greenhouse gas emissions where possible. The information on climate resilient agriculture for ensuring food security is widely scattered. There is currently no other book that comprehensively and exclusively deals with the above aspects of agriculture and focuses on ensuring food security. This volume is divided into fourteen chapters, which include the Introduction, Causes of Climate Change, Agriculture as a Source of Greenhouse Gases, Impacts of Climate Change on Agriculture, Regional Impacts on Climate Change, Impacts on Crop Protection, Impacts on Insect and Mite Pests, Impacts on Plant Pathogens, Impacts on Nematode Pests, Impacts on Weeds, Impacts on Integrated Pest Management, Climate Change Adaptation, Climate Change Mitigation, and A Road Map Ahead. The book is extensively illustrated with excellent photographs, which enhance the quality of publication. It is clearly written, using easy-to-understand language. It also provides adoptable recommendation

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Improving Water and Nutrient Use Efficiency in Food Production Systems provides professionals, students, and policy makers with an in-depth view of various aspects of water and nutrient us in crop production. The book covers topics related to global economic, political, and social issues related to food production and distribution, describes various strategies and mechanisms that increase water and nutrient use efficiency, and review te curren situation and potential improvements in major food-producing systems on each continent. The book also deals with problems experienced by developed countries separtaely from problems facing developing countries. Improving Water and Nutrient Use Efficiency emphasizes judicious water and nutrient management which is aimed at maximising water and nutrient utilisation in the agricultural landscape, and minimising undesirable nutrient losses to the environment.

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A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.

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The Cottage exudes the upmarket serenity of old LaJolla. Sunlight streaming in the windows makes pale yellows glow; mellow jazz recordings waft through the dining room and into the palm-shaded patio; pretty waitresses in short shorts carry fruit-garnished dinners of salubrious California food," says author Michael Stern. Southern California Cooking from The Cottage captures the romance, the relaxation, and the good life of The Cottage itself. Included are the recipes that have made The Cottage one of Southern California's most beloved restaurants with breakfast items such as muffins, coffee cakes, Greek, Italian, and seafood omelets, Belgian waffles, and oatmeal pancakes. From the lunch and dinner menu there are light Southern California seafood and pasta dishes, signature soups and salads, as well as traditional American classics. The book includes an eight-page color insert. The Cottage is the ninth restaurant to be chosen by Jane and Michael Stern for their Roadfood cookbook series, which celebrates the finest regional restaurants in the United States.

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Why We Like the Toast It! Cork Toast Coasters - Set of 8: Decorative and useful table accessory. Perfect table setting that fits well with any décor. Adorable design for a commonly used item. TOAST IT! CORK TOAST COASTERS - SET OF 8 The KarmaKiss Toast it! Cork Toast Coasters are the absolute ideal table accessory. Protect your tables from the moisture that is created from the condensation on cups and containers with adorable coasters shaped in the form of slices of bread. This wonderful Toast it design is manufactured from cork, so they are durable and easily performs the duty of protecting table tops. These coasters (a set of 8 per package) even come packaged to resemble an entire loaf of bread. A perfect fit for breakfast, dinner or lunch. TOAST IT! CORK TOAST COASTERS - SET OF 8 Features: Material: Cork. Includes 8 "slices". Packaged in the shape of a bread loaf. Size (per Coaster): 4 x 4 W x 0.375

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This 3 in 1 Sandwich Panini and Waffle Press is perfect for someone that wants quick hot meals fast. Breakfast, lunch or dinner, this press has you covered. Waffles in the morning, Panini sandwich for lunch, and pizza pockets for dinner. Features Include: Includes 3 Sets of Detachable Heating Plates Plates Have an 8.5 X 5 Inch Cooking Surface Non-Stick Plate Surface for Easy Cleanup Dual Heating Zones for Faster Cooking Power On Indicator Light Ready To Cook Indicator Light Easy Open Cool Touch Handle with Lock 38 Inch Power Cord Measures 9.25(W) X 3.25(H) X 9(D) Inches

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Dallas Moods: Drinks and Food, An Entertainment Guide. Marilyn Romweber, 1979, Evergreen Press, first printing. Detailed information on where to go in Dallas, Texas for the best breakfasts, lunches and dinners. A 118 page soft cover An interesting look at Dallas Dining over 30 years ago.

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New Dining Table Product Details Dimensions (inches): 30H x 46W x 46D Floor to Bottom of Apron 28.50H Comment: This spectacular new dining table has the look of a traditional European antique. It evokes palazzo living, even if your palace isn't on the Mediterranean! The solid wood table enjoys a smooth round table top, 1.5 inches thick with a hand-rubbed cherry veneer, and at nearly 4 feet wide it's generously sized for your intimate dinner or lunch party. Or you can just appreciate the beautiful distressed finish when you tuck in to a rather splendid breakfast! The central pedestal in Antique White offers a tasteful contrast to the wood top, and the column is sumptuously carved with bud-like detailing above multiple rings on the round base. Lovingly made by highly skilled craftsmen, the new table is 30 inches high (28.5 inches high to the bottom of the apron) and the round top is 46 inches wide. EuroLux Antiques ships this stylish round dining table to you at no charge within the continental U.S. and most of Canada. Date: New Color: Antique White, Santa Fe Misc: Carved, Smooth Top Availability: Condition of this New Dining Table Condition: NEW REPRODUCTION This is a newly-made. Read More. Item Specifics: New Additional Information Material: Alder, Cherry Mark: Woodbridge Style: TraditionalTraditional Availability for this Dining Table Availability: Date: New Material: Alder, Cherry Color: Antique White, Santa Fe Style: TraditionalTraditional Mark: Woodbridge Misc: Carved, Smooth Top Pedestal, Round Size: 46-Inch Shipping for this Dining Table

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The trace determination of pesticides continues to be a topic for analytical chemists working in research centres, government and universities. With four chapters devoted to chromatography-mass spectrometry methods, readers are able to understand the analytical basis, technical characteristics and possibilities to evaluate pesticides in food by gas chromatography (GC) and liquid chromatography (LC) mass spectrometry. The book also provides a well-defined and critical compilation of the sample treatment and clean-up procedures, as well as injection techniques applied in GC and LC food analysis. Finally the book deals with aspects related to analytical quality control requirements for pesticide residues, in addition to pesticide regulation aspects* Contains specific chapters devoted to chromatography-mass spectrometry methods* Provides a well-defined and critical compilation of the sample treatment and clean-up procedures* Contains aspects related to analytical quality control requirements for pesticide residues

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Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in livestock. Focuses attention on drug and chemical residues in edible animal products Covers novel computational, statistical, and mathematical strategies for dealing with chemical exposures in food animals Details major drug classes used in food animal production and their residue risks Highlights efforts at harmonizing and the differences among areas like US, EU, Canada, Australia, South America, China, and Asia, where the issue of chemical exposures has significant impact on livestock products Ties veterinary clinical practice and the USE of these drugs in food animals with regulatory standards and mitigation practices

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Small Portions" is a story that comes in… small portions. In precisely 111 little parts - AND a recipe. To explore the many facets of modern life, the author has chosen the literary form of vignettes, those short impressionistic scenes that focus on one moment or give a trenchant impression about a character, idea, setting, object. Dieter Moitzi tells his own story in poignant scenes that vary from a snapshot of his christening in the early 70s to his father's death in a skiing accident at the beginning of the 2000s. It's small things he talks about, those many small things that compose a life - his life. He recalls the painful process of coming out of the closet, relates in funny detail the first encounters and love stories of his happy-go-lucky twenties, delves with analytical distance into aspects and turning points of two long-time relationships. He takes you by the hand and guides you through the streets of Paris, the city he lives in. He writes about food and the internet and his travel experiences in Greece, Morocco, Vienna, Tunisia, London… In just so many carefully chosen words, sometimes poetic, sometimes blunt, but always with a good deal of wry and self-deprecating humour, the author succeeds in creating little universes with each story. Each one stands alone, yet when you link them together, another story takes shape. The story of a life, the sketch of a person, the mirror of a time. Our time.

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Desertion during the Civil War, originally published in 1928, remains the only book-length treatment of its subject. Ella Lonn examines the causes and consequences of desertion from both the Northern and Southern armies. Drawing on official war records, she notes that one in seven enlisted Union soldiers and one in nine Confederate soldiers deserted. Lonn discusses many reasons for desertion common to both armies, among them lack of such necessities as food, clothing, and equipment; weariness and discouragement; non-commitment and resentment of coercion; and worry about loved ones at home. Some Confederate deserters turned outlaw, joining ruffian bands in the South. Peculiar to the North was the evil of bounty-jumping. Captured deserters generally were not shot or hanged because manpower was so precious. Moving beyond means of dealing with absconders, Lonn considers the effects of their action. Absenteeism from the ranks cost the North victories and prolonged the war even as the South was increasingly hurt by defections. This book makes vivid a human phenomenon produced by a tragic time-Print ed."[The book is] better calculated to convey a sense of the sickening realities of the Civil War than many volumes of military history."-American Historical Review"An excellent piece of historical research."-Journal of Negro History

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Currently, the major challenge of humanity is focused on population growth through agricultural production in order to meet the demand for food. The food crunch is mainly due to pest and disease. Traditional methods, synthetic insecticides and microbicides cause health hazards to human beings, domestic animals and also affect our immediate environments. Serious concerns were implemented by both developing and developed countries as Integrated Pest Management (IPM) and Bio-intensive Integrated Pest Management (BIPM) systems where biopesticides play an important role worldwide. The available books are limited to particular aspects of biopesticides. Hence, it is imperative to bring out a holistic documentation which will provide the reader information on all aspects of biopesticides. The book consists of five sections namely microbials, botanicals, natural enemies semio- chemicals and biotechnology and equipments, bioinformatics tools and IPM. In Section I, microbial deals with utilization of Bacillus in control of phytonematodes; biological control of pest and diseases with fluorescent pseudomonads, entomopathogenic fungus and entomopathogenic nematodes in pest management, microbial viral insecticides and microbial elicitors to induce immunity for plant disease control in chilli and tomato. Importance of plant essential oils, botanicals in endocrine disruption, relevance of botanicals and use of plant volatile on pest management has been discussed in Section II. Importance and role of reduviidae, weaver ants, ground beetles, Odonatas, spiders in biological control has been discussed in Section III. In addition, genetic improvement of biocontrol agents for sustainable pest management has also been highlighted. In Section IV, classical practices and pheromone, kairomonal enhancement to natural enemies and use of transgenic plants in insect control are highlighted. Equipment and their application methodologies for application of biopesticides; relevance of bioinformatics

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CELEBRATING TAOIST FESTIVALS is Fr. Axel's latest addition to his growing list of Taoist publications. Follow the author through the ANNUAL LITURGICAL CYCLE. A swirl of faith, colours and magic, across the 12 LUNAR MONTHS of Han-Chinese's deepest beliefs. The Taoist Ritual Calendar is as colourful as the Catholic/Orthodox spiritual docket. It centers around TAO, being the source and engine of the liturgical year. Like the Roman-Catholic and Greek-Orthodox celebrate the resurrection of Christ at Easter, so the Chinese people rekindle their defunct Yang Chi on New Year's Day. Fr. Axel takes the reader on a journey from light into darkness and back again. Like the emerging Sun, which gives us hope during CNY, soon it loses its power as a lighthouse over the upcoming months. Perusing this book as a manual of the only indigenous High-Religion of China, the reader rides on the heavenly chariot of waxing and waning Yin and Yang of agricultural China and its diaspora. Like the seeds planted by the farmer and the reaping of harvest, so the faithful find spiritual sustenance in the rituals of the Taoist Faith. The first part deals with the overall pattern of the liturgical year. In the second part are described in detail the Taoist Gods and Saints, who descend from Heaven into the ritual area. The author also narrates the hagiographies of those exalted beings. It is the intention of Fr. Axel, to introduce the reader to the splendour and magnificence of the Taoist Liturgical Year. He shows the foods, preparations, customs, sayings and symbolic meanings of the Festivals. This book also commemorates Fr. Axel's 20th Anniversary as a Taoist in South-East Asia.

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