Author: Nelly ShefferPublisher: Abrams
ISBN: 9780810911840
Category : Cooking
Languages : en
Pages : 204
Book Description
An illustrated tour of the food markets of the world. The author shares recipes, market lore and regional culinary traditions.
Food Markets of the World
Author: Nelly ShefferPublisher: Abrams
ISBN: 9780810911840
Category : Cooking
Languages : en
Pages : 204
Book Description
An illustrated tour of the food markets of the world. The author shares recipes, market lore and regional culinary traditions.
Food Buying and Our Markets
Author: Day MonroePublisher:
ISBN:
Category : Food supply
Languages : en
Pages : 344
Book Description
Food Buying & Our Markets
Author: Day MonroeFood Buying and Our Markets
Author: Day MonroeThe Secret Financial Life of Food
Author: Kara NewmanPublisher: Columbia University Press
ISBN: 0231156715
Category : Business & Economics
Languages : en
Pages : 210
Book Description
One morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing value of pork belly and frozen orange juice futures. The statement inspired Newman to take a closer look at agricultural commodities, from the iconic pork belly to the obscure peppercorn and nutmeg. The results of her investigation, recorded in this fascinating history, show how contracts listed on the Chicago Mercantile Exchange can read like a menu and how market behavior can dictate global economic and culinary practice. The Secret Financial Life of Food reveals the economic pathways that connect food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newman travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between "spot sales" and "sales for delivery." She retraces the storied spice routes of Asia and recounts the spice craze that prompted Christopher Columbus's journey to North America, linking these developments to modern-day India's bustling peppercorn market. Newman centers her history on the transformation of corn into a ubiquitous commodity and uses oats, wheat, and rye to recast America's westward expansion and the Industrial Revolution. She discusses the effects of such mega-corporations as Starbucks and McDonalds on futures markets and considers burgeoning markets, particularly "super soybeans," which could scramble the landscape of food finance. The ingredients of American power and culture, and the making of the modern world, can be found in the history of food commodities exchange, and Newman connects this unconventional story to the how and why of what we eat.
Online Food Shopping: Consumer perception and retailers market approach, contrasting the markets UK and Germany
Author: Marie von BreitenbuchPublisher: GRIN Verlag
ISBN: 3638332098
Category : Business & Economics
Languages : en
Pages : 108
Book Description
Master's Thesis from the year 2004 in the subject Business economics - Offline Marketing and Online Marketing, grade: 61 points (B), Bournemouth University (Business School), course: International Business Administration, language: English, abstract: The research’s aim was to contrast the retailers’ market approach and consumer perception of online food shopping in the markets Germany and UK. The first part of the research project was the review of existing literature to build up knowledge about the history and definition of the Internet and to give a market overview of Germany and the UK. The next areas investigated within the literature review were consumers’ online shopping behaviour and the food retail market. The last part was concerned with specific companies from both countries and their market approach. Research questions developed in the literature review were concerned with the food shopping behaviour and the perception of online food shopping. Additional questions were if payment security has an influence on online shopping and what other market sectors are of interest. The first part of the survey collecting quantitative data was carried out within a sample of 100 food shoppers from the UK and 100 from Germany. Questionnaires were distributed using the snowball sampling method – a method where each respondent passes the questionnaire to a number of further contacts. Interviews built the second survey part where two participants from each country were questioned in-depth about their food shopping behaviour and perceptions. The interviews backed findings from the questionnaire survey and gave further information. Quantitative data was gained and analysed by using the program SPSS. SPSS is a tool that provides the possibility to run statistical correlations between variables and provides graphical outputs to illustrate the findings. The findings show great differences in consumer perception and retailers’ market approach between Germany and the UK. While in the UK online food shopping is popular with consumers and some retailers found a way of establishing themselves in this market, German companies do not offer the service nationwide and consumers seem to have limited interest. Main reasons identified in the research lie in the differences within the economical markets and culture of the countries. The outlook in the future shows an ongoing increase in online food shopping in the UK but less activities in Germany.
Bi-Rite Market's Eat Good Food
Author: Sam MogannamPublisher: Ten Speed Press
ISBN: 1607740710
Category : Cooking
Languages : en
Pages : 306
Book Description
A cookbook and market guide from the nation’s premier neighborhood grocery store, featuring expert advice on how to identify the top ingredients in any supermarket and 90 vibrant recipes that make optimal use of the goods. San Francisco’s Bi-Rite Market has a following akin to a hot restaurant—its grocery goods and prepared foods have made it a destination for lovers of great food. In Eat Good Food, former chef turned market owner Sam Mogannam explains how to source and use the finest farm-fresh ingredients and artisanal food products, decipher labels and terms, and build a great pantry. Eat Good Food gives you a new way to look at food, not only the ingredients you buy but also how to prepare them. Featuring ninety recipes for the dishes that have made Bi-Rite Market’s in-house kitchen a destination for food lovers, combined with Sam’s favorite recipes, you’ll discover exactly how to get the best flavor from each ingredient. Dishes such as Summer Corn and Tomato Salad, Spicy String Beans with Sesame Seeds, Roasted Beet Salad with Pickled Onions and Feta, Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce, Apricot-Ginger Scones, and Chocolate Pots de Crème will delight throughout the year. No matter where you live or shop, Sam provides new insight on ingredients familiar as well unique, including: • Why spinach from open bins is better than prepackaged greens • What the material used to wrap cheese can tell you about the quality of the cheese itself • How to tell where an olive oil is really from—and why it matters • What “never ever” programs are, and why you should look for them when buying meat More engaging than a field guide and more informative than a standard cookbook, and with primers on cooking techniques and anecdotes that will entertain, enlighten, and inspire, Eat Good Food will revolutionize the way home cooks shop and eat.
A Study of the Consumers' Food Buying Practices at Selected Markets in Nashville, Tennessee
Author: Alphonsa W. ThomasPublisher:
ISBN:
Category : Consumer behavior
Languages : en
Pages : 8
Book Description
Grocery
Author: Michael RuhlmanPublisher: Abrams
ISBN: 1613129998
Category : Social Science
Languages : en
Pages : 372
Book Description
The New York Times–bestselling author “digs deep into the world of how we shop and how we eat. It’s a marvelous, smart, revealing work” (Susan Orlean, #1 bestselling author). In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen’s as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones. A mix of reportage and rant, personal history and social commentary, Grocery is a landmark book from one of our most insightful food writers. “Anyone who has ever walked into a grocery store or who has ever cooked food from a grocery store or who has ever eaten food from a grocery store must read Grocery. It is food journalism at its best and I’m so freakin’ jealous I didn’t write it.” —Alton Brown, television personality “If you care about why we eat what we eat—and you want to do something about it—you need to read this absorbing, beautifully written book.” —Ruth Reichl, New York Times–bestselling author
Market Orientation in Food and Agriculture
Author: Klaus Günter GrunertPublisher: Springer Science & Business Media
ISBN: 1461313015
Category : Technology & Engineering
Languages : en
Pages : 288
Book Description
In the fall of 1990, the Danish government started a comprehensive research pro gramme to improve the competitiveness of the Danish food sector: The Research and Development Programme in the Danish Food Sector (Det F!Ildevareteknologiske Forsk nings- og Udviklingsprogram, F0TEK). The programme was based on a combination of basic research to be carried out by universities and other research institutions, and a series of collaboration projects between researchers and food companies. The programme was originally designed as a technological research programme. However, in the planning phases of the research programme, the view that the development of new technologies and products may not be sufficient to improve competitiveness made some ground. A small comer of the overall research effort was therefore set aside for market-oriented research. This comer was filled by the research programme Market-based process and product innovation in the food sector (MAPP). MAPP was a joint research programme in which researchers from several Danish universities and business schools participated; it was coordinated by the Aarhus School of Business. MAPP set out to achieve a difficult task: to conduct high quality research on various aspects of the marketing of food products, to do so in cooperation with food companies, and to win under standing and recognition from the colleagues in the food technology departments.