Food Consumption In Global Perspective

Author: J. Klein
Publisher: Springer
ISBN: 1137326417
Size: 56.89 MB
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Food Consumption In Global Perspective. With studies of China, India, West Africa, South America and Europe, this book provides a global perspective on food consumption in the modern world. Combing ethnographic, historical and comparative analyses, the volume celebrates the contributions of Jack Goody to the anthropology of food.

Halal Matters

Author: Florence Bergeaud-Blackler
Publisher: Routledge
ISBN: 1317597397
Size: 22.73 MB
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Halal Matters. In today’s globalized world, halal (meaning ‘permissible’ or ‘lawful’) is about more than food. Politics, power and ethics all play a role in the halal industry in setting new standards for production, trade, consumption and regulation. The question of how modern halal markets are constituted is increasingly important and complex. Written from a unique interdisciplinary global perspective, this book demonstrates that as the market for halal products and services is expanding and standardizing, it is also fraught with political, social and economic contestation and difference. The discussion is illustrated by rich ethnographic case studies from a range of contexts, and consideration is given to both Muslim majority and minority societies. Halal Matters will be of interest to students and scholars working across the humanities and social sciences, including anthropology, sociology and religious studies.

Writing Food History

Author: Kyri W. Claflin
Publisher: Berg
ISBN: 0857852175
Size: 59.72 MB
Format: PDF, ePub
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Writing Food History. The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Development And Social Change

Author: Philip McMichael
Publisher: Pine Forge Press
ISBN: 1412992079
Size: 63.80 MB
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Development And Social Change. In his Fifth Edition of Development and Social Change: A Global Perspective, author Philip McMichael examines the project of globalization and its instabilities (climate, energy, food, financial crises) through the lens of development and its origins in the colonial project. The book continues to help students make sense of a complex world in transition and explains how globalization became part of public discourse. Filled with case studies, this text makes the intricacies of globalization concrete, meaningful, and clear for students and moves them away from simple social evolutionary views, encouraging them to connect social change, development policies, global inequalities and social movements. The book challenges students to see themselves as global citizens whose consumption decisions have real social and ecological implications.

Fermented Cereals

Author: N. F. Haard
Publisher: Food & Agriculture Org.
ISBN: 9789251042960
Size: 52.76 MB
Format: PDF, Kindle
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Fermented Cereals. This bulletin reviews the fermentation of cereals to produce alcoholic beverages, vinegar, breads and porridges in the various regions of the world. It documents information on traditional fermentation technologies, and on potential areas for the development and improvement of small-scale food fermentations in the developing world.

Food Nutrition Physical Activity And The Prevention Of Cancer

Author:
Publisher:
ISBN:
Size: 18.27 MB
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Food Nutrition Physical Activity And The Prevention Of Cancer. "The production of the second expert report has been a huge undertaking for the WCRF global network, involving over 100 scientists from 30 different countries. WCRF/AICR commissioned and funded the report, but the content has been driven by an independent panel of 21 world renowned scientists. The Expert Panel worked for five years to assess the research and their conclusions and recommendations are firmly based on the scientific evidence"--Website.

Food Security And Vegetables

Author: Prem Nath
Publisher:
ISBN:
Size: 69.75 MB
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Food Security And Vegetables. Contributed articles presented at the International Conference on Vegetables during November 2002, at Bangalore, India.

Fermented Grain Legumes Seeds And Nuts

Author: S. S. Deshpande
Publisher: Food & Agriculture Org.
ISBN: 9789251044445
Size: 10.50 MB
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Fermented Grain Legumes Seeds And Nuts. This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirement for their preparation. It is hoped that this document will generate wider interest in, and contribute to, the development and improvement of small-scale food fermentations in the developing world.

Global Food Security And Supply

Author: Wayne Martindale
Publisher: John Wiley & Sons
ISBN: 1118699297
Size: 35.75 MB
Format: PDF, Docs
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Global Food Security And Supply. With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure and sustainable diet for a rapidly increasing population. We are now in a position, through methods including life cycle assessment (LCA), carbon footprinting and other tools, to accurately measure and assess our use – or misuse – of natural resources, including food. The impact of new technologies and management systems can therefore improve efficiencies and find new ways to reduce waste. Global Food Security and Supply provides robust, succinct information for people who want to understand how the global food system works. The book demonstrates the specific tools available for understanding how food supply works, addresses the challenges facing a secure and safe global food supply, and helps readers to appreciate how these challenges might be overcome. This book is a concise and accessible text that focuses on recent data and findings from a range of international collaborations and studies. The author provides both a snapshot of global food supply and security today, and a projection of where these issues may lead us in the future. This book will therefore be of particular interest to food policy leaders, commercial managers in the food industry, and researchers and students seeking a better understanding of a rapidly evolving topic.

Time For Food

Author: Patricia Lysaght
Publisher:
ISBN: 9789517656429
Size: 21.30 MB
Format: PDF, ePub, Docs
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Time For Food. 4e de couv.: The papers included in this volume deal with historical and ongoing cultural processes concerned with foor and meals in local, regional, national and transnational contexts. They also focus on issues such as food production, organic agriculture, ecological food, ethical consumption, and food marketing, and on the food choices and practices involved in the daily organisation of food intake in the home, restaurant or public institution. How global trends affect, or even re-invent, the notion of traditional food is also discussed, as is the subject of future food consumption and the role of ecological food in that context.