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Recreates the transformative fundamentals of how we cook, building from the most basic principles: cooking with fire, cooking with water, cooking with air and cooking with earth. This book helps readers to take control of their own fates and revel again in what should be a lifet…
The food sector is the third most regulated industry in the EU. It is the most important production sector, but its competitiveness and innovativeness are under pressure. This book reports on a legal research into the question if there is a connection between the sector's declin…
Shows us what we can do to fix the global food crisis. This book introduces us to foraging pigs, potato farmers, freegans and food industry directors
Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not a…
This book explains how the phenomenal growth and industrialization of livestock production is a central part of the accelerating biophysical contradictions of industrial capitalist agriculture and of ongoing and future food crises.
An essential introduction to and analysis of the highly contentious issue of 'land grabbing' in Africa Large-scale land acquisitions have become one of the most talked about and contentious topics amongst those studying, working in or writing about Africa. Some have welcomed th…
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges--we live in t…