Author: Publisher: Editions Bréal
ISBN: 2749525764
Category :
Languages : en
Pages : 218
Book Description
Author: Publisher: Editions Bréal
ISBN: 2749525764
Category :
Languages : en
Pages : 218
Book Description
The Oxford Handbook of Food History
Author: Jeffrey M. PilcherPublisher: Oxford University Press
ISBN: 019972993X
Category : Cooking
Languages : en
Pages : 537
Book Description
The final chapter in this section explores the uses of food in the classroom.
The Routledge Handbook of Sustainable Food and Gastronomy
Author: Philip SloanPublisher: Routledge
ISBN: 1134457332
Category : Business & Economics
Languages : en
Pages : 459
Book Description
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
Legal Dictionary of Food Security in the World
Author: François Collart DutilleulPublisher: Primento
ISBN: 2804468992
Category : Law
Languages : en
Pages : 577
Book Description
This dictionary contains about 170 entries and presents an overview of the different issues related to worldwide food insecurity, with a particular yet not exclusive focus on the existing rules and regulations. The objective of food security is considered from a quantitative angle (security of supplies, access to food) and a qualitative angle (sanitary quality of food, commercial quality). Therefore, this dictionary analyzes the concept of food security “from farm to fork”. These entries were selected because they bring to light the international legal frame of food security and because they point out the current issues linked to the production of food, the local, regional or international trade of food, the food and health crises, the current situation in developing countries, etc. Consequently, among the issues that will be addressed inside this book, there will be some definitions of “land grabbing”, “bio-fuels”, “food allergies”, “fundamental needs”, “fair trade”, “the Doha Round”, “the right to food”, “women”, “international investments”, “the World Trade Organization”, “genetically modified organisms”, “the precautionary principle”, “protectionism”, “land reforms”, “corporate social responsibility”, “speculation”, food sovereignty”… With a wide variety of entries, approached through different perspectives, this dictionary is intended for all audiences.
Land, Law and Politics in Africa
Author: Jan AbbinkPublisher: BRILL
ISBN: 900421738X
Category : Law
Languages : en
Pages : 397
Book Description
This book offers a series of new studies on the dynamics of political and legal culture as well as of conflict management in contemporary Africa, taking inspiration from and honoring the scholarly contributions and impact of Prof. Gerti Hesseling (1946-2009) in African Studies.
Knowledge Production Modes between Science and Applications 1
Author: Jean-Claude AndrePublisher: John Wiley & Sons
ISBN: 1394275846
Category : Business & Economics
Languages : en
Pages : 141
Book Description
Inventing isn’t easy! In this book, twelve “valleys of death” are identified which, following a linear approach, correspond to the various obstacles that limit the various passages from an original idea to invention, and then to industrial innovation. These various limiting factors have a variety of origins: disciplined scientific training, weak general and scientific culture, New Public Management, hierarchical support, funding, evaluation, proof of concepts, complexity management, and heuristic and interdisciplinary approaches on the one hand, and attractiveness for the new on the other. After an idea is formulated, these contexts bring small elements of science into play, but above all human aspects ranging from motivation and the quality of exchanges to responsibility. In short, it is a possible dynamic way of living together to promote innovations stemming from science. This is not easy, but if the invention is profitable for society, the downstream sector can greatly facilitate the various stages of commercialization.
Development and Territorial Restructuring in an Era of Global Change
Author: Elisabeth PeyrouxPublisher: John Wiley & Sons
ISBN: 1394230001
Category : Business & Economics
Languages : en
Pages : 356
Book Description
Thinking about development and the environment simultaneously is one of the biggest scientific and societal challenges of the 21st century. Understanding the interactions between biophysical systems and human activities in an era of global change requires overcoming disciplinary divides and opening up new epistemological perspectives. This book explores these challenges using a territorial lens. Combining various scales of analyses (from global to local) and contexts (both urban and rural) in the North and in the South, it analyzes the relationships between environment and development through a variety of geographical objects (i.e. cities, rural and agricultural areas, coastlines, watershed), themes (i.e. ecological transitions, food, energy, transport, agriculture, mining activities) and methodologies (i.e. qualitative and quantitative approaches, modeling, in situ measurements). By engaging in a dialogue between social science and natural science disciplines, within different fields and with a variety of forms of knowledge production, this book provides essential information for understanding and reading the complexity of a globalized world. This book is targeted at academics and students in social sciences and at stakeholders in the field of territorial and environmental management.
Intercultural Perceptions and Prospects of World Christianity
Author: Richard FriedliPublisher: Peter Lang
ISBN: 9783631614624
Category : History
Languages : en
Pages : 156
Book Description
Studies in the Intercultural History of Christianity, published by Peter Lang since 1975, is nowadays the largest series in the wide field of missiology, intercultural theology, and comparative religion/theology. The present editors decided to celebrate the publication of no less than one hundred and fifty volumes by evaluating and rethinking «intercultural theology». This book is meant to encourage Christian theology to be done more thoroughly, adequately, and effectively in the contemporary global and local setting. On the one hand, the volume offers new insights into the nature of doing biblical studies, church history, and systematic and practical theology as well as comparative theology, in an intercultural way. On the other hand, it argues for accomplishing interdisciplinary studies in the fields of theology and religion.
Author: Publisher: Food & Agriculture Org.
ISBN: 9251390800
Category :
Languages : en
Pages : 55
Book Description
Vegetables
Author: Evelyne Bloch-DanoPublisher: University of Chicago Press
ISBN: 0226059960
Category : Science
Languages : en
Pages : 123
Book Description
From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens—and especially to vegetables. Whether it’s an heirloom tomato, curled cabbage, or succulent squash, from a farmers' market or a backyard plot, the humble vegetable offers more than just nutrition—it also represents a link with long tradition of farming and gardening, nurturing and breeding. In this charming new book, those veggies finally get their due. In capsule biographies of eleven different vegetables—artichokes, beans, chard, cabbage, cardoons, carrots, chili peppers, Jerusalem artichokes, peas, pumpkins, and tomatoes—Evelyne Bloch-Dano explores the world of vegetables in all its facets, from science and agriculture to history, culture, and, of course, cooking. From the importance of peppers in early international trade to the most recent findings in genetics, from the cultural cachet of cabbage to Proust’s devotion to beef-and-carrot stew, to the surprising array of vegetables that preceded the pumpkin as the avatar of All Hallow’s Eve, Bloch-Dano takes readers on a dazzling tour of the fascinating stories behind our daily repasts. Spicing her cornucopia with an eye for anecdote and a ready wit, Bloch-Dano has created a feast that’s sure to satisfy gardeners, chefs, and eaters alike.