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Author: Henry Bernstein Publisher: Routledge ISBN: 1134157940 Category : Technology & Engineering Languages : en Pages : 225
Book Description
Wasteful over-consumption (by some) in the developed countries and the continuing, in some cases worsening, hunger of millions in the Third World is a dramatic indication that food problems are urgent. Anger is not enough and this book, which comes from the research group on Development Policy and Practice in the Open University (DPP), aims to provide some of the analytical tools needed for serious action. Case studies to show ways in which food aid has been used by donor countries for political ends; descriptions of the relationships between markets and human needs; articles on the problems associated with the feminization of poverty; pieces on patterns and trends of food production; analysis of land reform; an evaluation of the effects of biotechnology are all part of this rich and lively collection of articles written specially for this book.
Author: Henry Bernstein Publisher: Routledge ISBN: 1134157940 Category : Technology & Engineering Languages : en Pages : 225
Book Description
Wasteful over-consumption (by some) in the developed countries and the continuing, in some cases worsening, hunger of millions in the Third World is a dramatic indication that food problems are urgent. Anger is not enough and this book, which comes from the research group on Development Policy and Practice in the Open University (DPP), aims to provide some of the analytical tools needed for serious action. Case studies to show ways in which food aid has been used by donor countries for political ends; descriptions of the relationships between markets and human needs; articles on the problems associated with the feminization of poverty; pieces on patterns and trends of food production; analysis of land reform; an evaluation of the effects of biotechnology are all part of this rich and lively collection of articles written specially for this book.
Author: Eugene Christian Publisher: Library of Alexandria ISBN: 1465606335 Category : Fiction Languages : en Pages : 674
Book Description
Countless centuries have come and gone and have left on the earth myriad forms of life; but just what life is, from whence it came, whether or not there is purpose or design behind it, whether or not all the sacred books are mere conceptions of the infant mind, of the whence and whither, we do not know; but when we put life beneath the searchlight of science, we do know that it is a mere assembling of ionic matter into organic forms, and that this strange work is done in accordance with certain well-defined laws. We know that these laws are a part of the great cosmic scheme. In harmony with them works evolution, which tends to lift to higher and higher degrees of perfection all forms of both animate and inanimate life. We believe that if all the natural laws governing life could be ascertained and obeyed, the number of disorders or interferences with Nature's scheme would be very greatly decreased. Man's system of co-operating with his fellow-creatures, which we call civilization, has imposed certain restrictions, duties and limitations upon him, which make it impossible for him to live in strict accordance with these laws; therefore if he would have his birthright, which is health, he must employ science to fit him into his artificial environment. Man has been brought to his present state of physical development on the rural, outdoor, close-to-nature plan, and since he must live in houses and pursue occupations foreign to those through which he was developed, he must make corresponding changes in the material from which his body is constantly being repaired and made; therefore, as the selections, combinations, and proportions of the various things he needs for nourishment are determined by his age, activity, and exposure to the open air, if he accurately or even approximately ascertains and observes these things, life will continually ascend in the scale of power and grandeur, and his endurance and period of longevity will be increased. Nearly all forms of life on this globe, except man, live approximately eight times their period of maturity. Man matures at twenty-four; measured by this scale he should live about two hundred years. But the average life of civilized man, reckoning from the age of six, is only about forty years, while if we include the infant class, and reckon the average age from his birth, he scarcely gets his growth before his hair and teeth are disappearing, and his eyesight is being propped up by the lens of the oculist, and he quietly drops into his grave. One hundred and sixty years of life, then, is about what civilization has cost him up to date. This is very expensive, but of course he has something to show for it. He has aeroplanes, wireless communication, the mile-a-minute train, politics, several kinds of religion, rum and cocain, the tramp, the billionaire, and the bread line. We cannot consistently leap over ten thousand years of heredity and habit, but we can recover some part of the one hundred and sixty years of life civilization has cost us. This can be done by feeding our bodies according to their requirements determined by age, temperature of environment, and work or activity; by cultivating mental tranquillity; by loving some one besides ourselves, and proving it; by breathing an abundance of fresh air, and by doing useful work. Of all these things food is the most important because it is the raw material that builds the temple wherein all other things dwell. Civilization and science are doing but little real good for man if they cannot select for him the material necessary to develop his body and all its faculties to their highest degree, or at least free him from much of his disease and materially increase his "ease"; they have brought him but little, I say, if they cannot show him a way to live more than forty years. Science would have nothing of which to boast if it only pointed out a way by which man could exist for two hundred years, as this is his birthright. It can only boast when it has given him more than his natural heritage. That man's general health and period of longevity have decreased, while all other branches of science have so vastly increased, is evidence sufficient to justify the assertion that he has not employed scientific methods to the art of living, or at least to those fundamental principles, such as nutrition, motion, and oxidation, which really govern his health and his life. The difference between youth and age, between virility and senility, is in reality a chemical difference only. The difference between the flexible cartilage of youth, and the stiff cartilage of age is one of chemistry.
Author: Josh Berson Publisher: MIT Press ISBN: 0262042894 Category : Social Science Languages : en Pages : 321
Book Description
A provocative argument that eating meat is not what made humans human and that the future is not necessarily carnivorous. Humans are eating more meat than ever. Despite ubiquitous Sweetgreen franchises and the example set by celebrity vegans, demand for meat is projected to grow at twice the rate of demand for plant-based foods over the next thirty years. Between 1960 and 2010, per capita meat consumption in the developing world more than doubled; in China, meat consumption grew ninefold. It has even been claimed that meat made us human—that our disproportionately large human brains evolved because our early human ancestors ate meat. In The Meat Question, Josh Berson argues that not only did meat not make us human, but the contemporary increase in demand for meat is driven as much by economic insecurity as by affluence. Considering the full sweep of meat's history, Berson concludes provocatively that the future is not necessarily carnivorous. Berson, an anthropologist and historian, argues that we have the relationship between biology and capitalism backward. We may associate meat-eating with wealth, but in fact, meat-eating is a sign of poverty; cheap meat—hunger killing, easy to prepare, eaten on the go—enables a capitalism defined by inequality. To answer the meat question, says Berson, we need to think about meat-eating in a way that goes beyond Paleo diets and PETA protests to address the deeply entwined economic and political lives of humans and animals past, present, and future.
Author: Various Publisher: DigiCat ISBN: Category : Fiction Languages : en Pages : 70
Book Description
DigiCat Publishing presents to you this special edition of "The Food Question: Health and Economy" by Various. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: Daniel Holzman Publisher: HarperCollins ISBN: 0063062828 Category : Cooking Languages : en Pages : 588
Book Description
WINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS) In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer). A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show). When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including: Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.) When is it okay to cook with frozen vegetables? (Deep breath. It's very much OK, but only with certain types.) What is baker's math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.) Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz. From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don't know what you don't know.
Author: Malak S. Rouchdy Publisher: American University in Cairo Press ISBN: 1617978566 Category : Social Science Languages : en Pages : 164
Book Description
In recent years, the food question has been a central concern for politicians, economists, international organizations, activists and NGOs alike, as well as social scientists at large. This interest has emerged from the global food crisis and its impact on the environment and the political economy and security of the global south, as well as the expansion of scholarly studies relating food issues to agrarian questions with the objective of developing theoretical frameworks that would allow for a critical analysis of the current food issues at historical, cultural, social, political and economic levels. In this context, Cairo Papers organized its 2016 symposium around the food question in the Middle East. Papers in this collection address the food question from both its food and agricultural aspects, and approach it as the site of political and economic conflicts, as the means of sociocultural control and distinction, and as the expression of national and ethnic identities. Contributors: Ellis Goldberg, Saker ElNour, Hala Barakat, Khaled Mansour, Malak S. Rouchdy, Habib Ayeb, Christian Handerson, Sara Pozzi, and Sara El-Sayed.
Author: John T. Edge Publisher: Penguin ISBN: 0698195876 Category : Social Science Languages : en Pages : 386
Book Description
“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
Author: Michael Pollan Publisher: Penguin ISBN: 0143038583 Category : Health & Fitness Languages : en Pages : 481
Book Description
"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Review's Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind on Plants, How to Change Your Mind and the #1 New York Times Bestseller In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
Author: Michael Pollan Publisher: Penguin UK ISBN: 0141908513 Category : Health & Fitness Languages : en Pages : 243
Book Description
'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.
Author: Henry Bernstein
Author: Henry Bernstein
Author: Eugene Christian
Author: Josh Berson
Author: Various
Author: Daniel Holzman
Author: Malak S. Rouchdy
Author: John T. Edge
Author: Michael Pollan
Author: Michael Pollan
Author: Frank Heck