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      • Trusted Partner
        Nutritive Requirements of Ruminant Animals
        Animal husbandry
        January 1992

        Nutritive Requirements of Ruminant Animals

        Protein

        by Agricultural and Food Research Council Technical Committee

        This books discusses the nuritive requirements of ruminant animals

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      • Trusted Partner
        Mammas Küche: Emiglia Romagna und Lombardei
        1994

        Mammas Küche: Emiglia Romagna und Lombardei

        Die Rezepte der Osterie d'Italia

        by Herausgegeben von Vereinigung Slow Food

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      • Trusted Partner
        One Welfare Animal Health and Welfare, Food Security and Sustainability
        November 2023

        One Welfare Animal Health and Welfare, Food Security and Sustainability

        by Rebeca García Pinillos, Stella Maris Huertas Canén

        This thought-provoking book explores the link between animals, people and their social and physical environments in relation to livestock farming, food safety, food security and sustainability. Providing an overview of livestock farming and animal related food production systems in a one welfare context, One Welfare: Animal Health and Welfare, Food Security and Sustainability begins by considering the interconnections of animals, humans and their environment. It then expands into the food production system, and considers the integration of positive welfare, stress, use of welfare indicators and the economic perspective. Written by a team of international experts, it connects theory with best practice examples and case studies from both organizations and individuals that have successfully implemented a one welfare approach. Essential reading for academics and practitioners who work within farming, food systems and international development, this ground-breaking text is also an important read for veterinary and animal welfare professionals.

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      • Trusted Partner
        Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
        Humanities & Social Sciences
        2021

        Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)

        by Olena Stiazhkina

        This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.

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      • Trusted Partner
        Simple Food!
        October 2020

        Simple Food!

        Anti the Food Frenzy in Our Minds

        by Thomas A. Vilgis

        This book follows a unique path in the ubiquitous food debate: it leads us on the trail of the origins of our food culture, from the Neolithic period to the present day. Thomas A. Vilgis has compiled a guide that combines scientific with cultural or sociological aspects. How did Stone Age man poach food? Which cereal varieties were cultivated first? What is the mysterious umami flavour all about? The cultural historical excursion gets interactive with plenty of recipes for those curious to test Kimchi with birch leaves or red cabbage in their dessert.

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      • Trusted Partner
        Qualities of food
        Business, Economics & Law
        October 2004

        Qualities of food

        by Mark Harvey, Andrew McMeekin, Alan Warde

        In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

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      • Trusted Partner
        Interactions between Medicines and Food
        2020

        Interactions between Medicines and Food

        by Prof. Dr. Martin Smollich and Dr. Julia Podlogar

        Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.

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      • Trusted Partner
        Ukraine. Food and History
        Humanities & Social Sciences
        2021

        Ukraine. Food and History

        by Olena Braichenko, Maryna Hrymych, Ihor Lylo, Vitaly Reznichenko

        This book tells the story of Ukrainian cuisine by placing it in its cultural context and presenting Ukrainian cooking as part of the intangible cultural heritage of Ukraine. The publication also explores the potential of cultural diplomacy and includes recipes that will make you fall in love with Ukraine.

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      • Trusted Partner
        Food Industry 4.0
        March 2022

        Food Industry 4.0

        Unlocking Advancement Opportunities in the Food Manufacturing Sector

        by Wayne Martindale, Linh Duong, Sandeep Jagtap, Mark Swainson

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      • Trusted Partner
        Food Safety
        Dietetics & nutrition
        April 2003

        Food Safety

        Contaminants and Toxins

        by Edited by J P F D'Mello

        Food safety is a concern for scientists, policy-makers and consumers especially as food poisoning outbreaks are becoming more common and as particular concerns arise over genetically modified foods. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare.

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      • Trusted Partner
        Chemical Food Safety
        Dietetics & nutrition
        April 2011

        Chemical Food Safety

        by Leon Brimer, Mette Tingleff Skaanild

        Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain. Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.

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      • Trusted Partner
        Consumer Behaviour in Food and Healthy Lifestyle
        Business, Economics & Law
        June 2020

        Consumer Behaviour in Food and Healthy Lifestyle

        by Isaac K Ngugi, Helen O'Sullivan, Hanaa Osman

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      • Trusted Partner
        Nutrition and Food Safety, Second Edition
        January 2019

        Nutrition and Food Safety, Second Edition

        by Terry L. Smith

        Praise for the previous edition: "...easy-to-read...well-balanced...a good amount of detail."—School Library Journal Food recalls have made people nervous about eating some of their favorite foods. Every year, millions of people contract a foodborne illness. While many cases are nothing more than an upset stomach, some result in serious sickness. Nutrition and Food Safety, Second Edition explores the many risks to our food and water supplies, including bacterial contamination, agricultural pesticides, food additives, allergens, and industrial chemicals. Rapid changes in the food industry often outpace the ability of government oversight to protect the consumer. Learn about the interconnecting responsibilities of farmers, food processors, retailers, government regulators, and consumers to assure a safe food supply.

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      • Trusted Partner
        The Food Companions
        Humanities & Social Sciences
        August 2011

        The Food Companions

        Cinema and consumption in wartime Britain, 1939–45

        by Richard Farmer, Jeffrey Richards

        The introduction of rationing in January 1940 ensured that food became a central concern for the British people during the Second World War. The food companions investigates the cinema of this period and demonstrates the cultural impact that rationing and food control had on both government propaganda and commercial feature films. Combining archival research, detailed film analysis, and the extensive use of contemporary documents and resources, this book is the first to fully address the extensive propaganda work of the Ministry of Food both inside and outside the cinema. It also explores the tensions contained in images of communal dining, investigating the role that food played in Gainsborough's narratives of excess and identifying and analysing a cycle of black-market feature films. Lively and illuminating, The food companions will be welcomed by film scholars, historians, students, and anyone who has ever wondered about the important contribution that tea made during the war to shaping ideas of Britishness. ;

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      • Trusted Partner
        Lam Chua: Travel Notes on Food 2

        Lam Chua: Travel Notes on Food 2

        by Lam Chua

        Lam Chua: Travel Notes on Food 2 is a sequel to Lam Chua: Travel Notes on Food, involving Mr. Chua's travel notes and random thoughts on his trip for savoring food, especially his new articles as well as his Weibo post about delicacies, anecdotes and scenery during 2018 to 2020. What Mr. Chua delivers to us in this book goes beyond just travelling and food, but more of his refreshing insight into life's ups and downs.

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      • Trusted Partner
        Biology and Breeding of Food Legumes
        Agronomy & crop production
        September 2011

        Biology and Breeding of Food Legumes

        by Geert Angenon, Ashwani K Basandrai, Judith Burstin, Steven B Cannon, S K Chaturvedi, H K Chaudhary, Percy Maruwa Chimwamurombe, Nazmul Haq, Manabu Ishitani, Shiv Kumar, Monika Lulsdorf, Michael Materne, Nobuko Ohmido, Klaus Oldach, Reid G Palmer, Marta Santalla, Jessica Schlueter, B B Singh, Mohar Singh, Carlos Roberto Spehar, Brijesh K Tiwari, Cenzig Toker, Rajeev K Varshney, Maria Wedzony, Asibuo James Yaw. Edited by Aditya Pratap, Jitendra Kumar.

        Food legumes are important constituents of human and animal nutrition, supplying high quality proteins crucial for a balanced diet. These crops also play an important role in low-input agricultural production systems by fixing atmospheric nitrogen. Despite systematic and continuous breeding efforts by legume researchers all over the world, substantial genetic gains have not been achieved. These issues require immediate attention, and overall, a paradigm shift is needed in breeding strategies to strengthen our traditional crop improvement programs. To this end, Biology and Breeding of Food Legumes provides extensive information on their history, origin, evolution and botany, as well as breeding objectives and procedures, nutritional improvement, industrial uses, post-harvest technology and recent developments made through biotechnological intervention.

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      • Trusted Partner
        Food Plants of the World
        Science & Mathematics
        May 2019

        Food Plants of the World

        Identification, Culinary Uses and Nutritional Value

        by Ben-Erik van Wyk

        Food Plants of the World is a comprehensive overview of the commercially important plants that provide us with food, beverages, spices and flavours. It includes descriptions of around 380 food and flavour plants and their close relatives. For each plant, the following information is given: plant description, origin & history, cultivation & harvesting, culinary uses & properties, and nutritional value. This revised edition is thoroughly updated throughout, and will include ~ 30 additional species, as well as an introduction to functional foods. This is an indispensable reference guide for anyone interested in the botanical origin of food ingredients and flavours.

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      • Trusted Partner
        Food, risk and politics
        Humanities & Social Sciences
        April 2009

        Food, risk and politics

        Scare, scandal and crisis - insights into the risk politics of food safety

        by Ed Randall

        This is a book about the risk politics of food safety. Food-related risks regularly grab the headlines in ways that threaten reasoned debate and obstruct sensible policy making. In this book, Ed Randall explains why this is the case. He goes on to make the case for a properly informed and fully open public debate about food safety issues. He argues that this is the true antidote to the politics of scare, scandal and crisis. The book skilfully weaves together the many different threads of food safety and risk politics and offers a particularly rewarding read for academics and students in the fields of politics and media studies. It will also appeal to scholars from other disciplines, particularly social psychology and the food sciences. The book is a lively and exceptionally readable account of food safety and risk politics that will engage policy makers and the general reader. It promises to help us all manage food safety issues more intelligently and successfully. ;

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