The true adventures of David Fairchild (1869-1954), a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes - and thousands more - to the American plate
Takes a theoretical approach through the presentation of four empirical Danish case studies alongside data gathered from the wider European context. This title is suitable for sociologists of consumption, risk and the environment, and policy makers and researchers in the fields …
Democracy and famine
by Rubin, Olivier, Rubin, Olivier
fromRoutledge research in comparative politics
Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, this book serves up a loaded plate of incredible ingredients, food adventures, and edible wonders
Food and culture: A reader
This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food …
Provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.
Developing new functional food and nutraceutical products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, ma…
As interest has increased in topics such as globalization of the agri-food system, food security and food safety, there are a growing number of courses in disciplines including agriculture and food studies. This book is an introductory textbook aimed at undergraduate students, a…
Food Chains: From farmyard to shopping cart
World population is forecast to grow from 7 to 9 billion by 2050, 1 in 6 is already hungry and food production must increase by 70-100% if it is to feed this growing population. No single solution will solve this problem but recent developments in the genetic technologies of pla…
Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food. It offers an impartial exploration of the most prominent ethical questions relating to food and agriculture including: ' Should we eat animals…
