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Author: Gerardo Otero Publisher: University of Texas Press ISBN: 0292752830 Category : Business & Economics Languages : en Pages : 440
Book Description
Recent decades have seen tremendous changes in Latin America's agricultural sector, resulting from a broad program of liberalization instigated under pressure from the United States, the IMF, and the World Bank. Tariffs have been lifted, agricultural markets have been opened and privatized, land reform policies have been restricted or eliminated, and the perspective has shifted radically toward exportation rather than toward the goal of feeding local citizens. Examining the impact of these transformations, the contributors to Food for the Few: Neoliberal Globalism and Biotechnology in Latin America paint a somber portrait, describing local peasant farmers who have been made responsible for protecting impossibly vast areas of biodiversity, or are forced to specialize in one genetically modified crop, or who become low-wage workers within a capitalized farm complex. Using dozens of examples such as these, the deleterious consequences are surveyed from the perspectives of experts in diverse fields, including anthropology, economics, geography, political science, and sociology. From Kathy McAfee's "Exporting Crop Biotechnology: The Myth of Molecular Miracles," to Liz Fitting's "Importing Corn, Exporting Labor: The Neoliberal Corn Regime, GMOs, and the Erosion of Mexican Biodiversity," Food for the Few balances disturbing findings with hopeful assessments of emerging grassroots alternatives. Surveying not only the Latin American conditions that led to bankruptcy for countless farmers but also the North's practices, such as the heavy subsidies implemented to protect North American farmers, these essays represent a comprehensive, keenly informed response to a pivotal global crisis.
Author: Gerardo Otero Publisher: University of Texas Press ISBN: 0292752830 Category : Business & Economics Languages : en Pages : 440
Book Description
Recent decades have seen tremendous changes in Latin America's agricultural sector, resulting from a broad program of liberalization instigated under pressure from the United States, the IMF, and the World Bank. Tariffs have been lifted, agricultural markets have been opened and privatized, land reform policies have been restricted or eliminated, and the perspective has shifted radically toward exportation rather than toward the goal of feeding local citizens. Examining the impact of these transformations, the contributors to Food for the Few: Neoliberal Globalism and Biotechnology in Latin America paint a somber portrait, describing local peasant farmers who have been made responsible for protecting impossibly vast areas of biodiversity, or are forced to specialize in one genetically modified crop, or who become low-wage workers within a capitalized farm complex. Using dozens of examples such as these, the deleterious consequences are surveyed from the perspectives of experts in diverse fields, including anthropology, economics, geography, political science, and sociology. From Kathy McAfee's "Exporting Crop Biotechnology: The Myth of Molecular Miracles," to Liz Fitting's "Importing Corn, Exporting Labor: The Neoliberal Corn Regime, GMOs, and the Erosion of Mexican Biodiversity," Food for the Few balances disturbing findings with hopeful assessments of emerging grassroots alternatives. Surveying not only the Latin American conditions that led to bankruptcy for countless farmers but also the North's practices, such as the heavy subsidies implemented to protect North American farmers, these essays represent a comprehensive, keenly informed response to a pivotal global crisis.
Author: Amanda Little Publisher: Harmony ISBN: 080418903X Category : Business & Economics Languages : en Pages : 354
Book Description
"In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change"--
Author: Nigel Slater Publisher: Ten Speed Press ISBN: 1607747278 Category : Cooking Languages : en Pages : 647
Book Description
Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table. In this little book of fast food, Nigel Slater presents a wholly enjoyable ode to those times when you just want to eat. Pairing more than 600 ideas for deliciously simple meals with the same elegant prose and delightful photography that captivated fans of Tender, Ripe, and Notes from the Larder, Eat is bursting with recipes that are easy to get to the table, oftentimes in under an hour: a humble fig and ricotta toast; sizzling chorizo with shallots and potatoes; a one-pan Sunday lunch. From quick meals to comfort food, Nigel Slater has crafted a charming, inspired collection of simple food—done well.
Author: Timothy A. Wise Publisher: The New Press ISBN: 1620974231 Category : Political Science Languages : en Pages : 271
Book Description
"A powerful polemic against agricultural technology." —Nature A major new book that shows the world already has the tools to feed itself, without expanding industrial agriculture or adopting genetically modified seeds, from the Small Planet Institute expert Few challenges are more daunting than feeding a global population projected to reach 9.7 billion in 2050—at a time when climate change is making it increasingly difficult to successfully grow crops. In response, corporate and philanthropic leaders have called for major investments in industrial agriculture, including genetically modified seed technologies. Reporting from Africa, Mexico, India, and the United States, Timothy A. Wise's Eating Tomorrow discovers how in country after country agribusiness and its well-heeled philanthropic promoters have hijacked food policies to feed corporate interests. Most of the world, Wise reveals, is fed by hundreds of millions of small-scale farmers, people with few resources and simple tools but a keen understanding of what and how to grow food. These same farmers—who already grow more than 70 percent of the food eaten in developing countries—can show the way forward as the world warms and population increases. Wise takes readers to remote villages to see how farmers are rebuilding soils with ecologically sound practices and nourishing a diversity of native crops without chemicals or imported seeds. They are growing more and healthier food; in the process, they are not just victims in the climate drama but protagonists who have much to teach us all.
Author: Michael Ruhlman Publisher: Penguin ISBN: 1101525312 Category : Cooking Languages : en Pages : 385
Book Description
"...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking" -- Anthony Bourdain, The New York Times The classic account of what drives a chef to perfection by accaimed write Michael Ruhlman -- —winner of the IACP Cookbook Award In this in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry (and Per Se). This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing.
Author: Deb Perelman Publisher: Knopf ISBN: 0307961060 Category : Cooking Languages : en Pages : 696
Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: Gina Rae La Cerva Publisher: Greystone Books Ltd ISBN: 1771645342 Category : Social Science Languages : en Pages : 249
Book Description
A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal
Author: National Research Council Publisher: National Academies Press ISBN: 0309137284 Category : Medical Languages : en Pages : 114
Book Description
In the United States, people living in low-income neighborhoods frequently do not have access to affordable healthy food venues, such as supermarkets. Instead, those living in "food deserts" must rely on convenience stores and small neighborhood stores that offer few, if any, healthy food choices, such as fruits and vegetables. The Institute of Medicine (IOM) and National Research Council (NRC) convened a two-day workshop on January 26-27, 2009, to provide input into a Congressionally-mandated food deserts study by the U.S. Department of Agriculture's Economic Research Service. The workshop, summarized in this volume, provided a forum in which to discuss the public health effects of food deserts.
Author: Gerardo Otero
Author: Gerardo Otero
Author: Amanda Little![A Little Book. [On the Creation, with special reference to the Book of Revelation.] PDF](https://books.google.com/books/content/images/frontcover/Bj9VAAAAcAAJ?fife=w80-h100)
Author: 
Author: Nigel Slater
Author: Eric-Shabazz Larkin
Author: Timothy A. Wise
Author: Michael Ruhlman
Author: Deb Perelman
Author: Gina Rae La Cerva
Author: National Research Council