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Food Allergies and Sensitivities - Alice C. Richer - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Food Allergies and Sensitivities - Alice C. Richer - Bog - Bloomsbury Publishing Plc - Plusbog.dk

An easy-to-understand introduction to food allergies, sensitivities, and intolerances—unique but related conditions affecting many children and adults. The information, guidance, and resources offered make this a valuable tool for anyone struggling with negative reactions to certain foods.While many people think that any negative reaction after eating a food indicates an allergy, that''s not the case. True food allergies, along with more common food intolerances and sensitivities, can produce a wide range of symptoms, from unpleasant bloating to life-threatening anaphylactic shock. What causes these conditions, and how can they be treated or managed? Why are certain foods, like peanuts and milk, more problematic than others? Why are food allergies on the rise, and is this only a problem in the industrialized world? Food Allergies and Sensitivities: Your Questions Answered , a part of Greenwood''s Q&A Health Guides series, answers these and other questions related to this fascinating topic. Each book in this series follows a reader-friendly question-and-answer format that anticipates readers'' needs and concerns. Prevalent myths and misconceptions are identified and dispelled, and a collection of case studies illustrates key concepts and issues through relatable stories and insightful recommendations. The book also includes a section on health literacy, equipping teens and young adults with practical tools and strategies for finding, evaluating, and using credible sources of health information both on and off the internet—important skills that contribute to a lifetime of healthy decision-making.

DKK 405.00
1

Food Safety - Michele Morrone - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Food Safety - Michele Morrone - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Presenting compelling and current information about some of the most important food safety issues, this book is an invaluable reference for anyone interested in avoiding foodborne disease or understanding how food safety standards could be improved. Food safety affects everyone. For citizens who live in industrialized nations, it is easy to assume that our foods are always rigorously inspected and assessed for safety. While food safety standards and regulations are in place to protect the consumer public, food safety problems do exist: according to the Centers for Disease Control and Prevention, each year, 48 million Americans are sickened by food,128,000 people are sick enough that they are hospitalized as a result, and 3,000 people die from foodborne pathogens.This third edition of Food Safety: A Reference Handbook examines the history of food safety and describes in detail key events and trends that have created the food safety issues of today. It explores the many controversies concerning food consumption, including contaminants in food, GMOs, factory farm-produced meat, and standards regarding the labeling of food products as well as the ways that these issues have been handled by authorities. Readers will find this book''s overview of food safety topics informative and highly accessible. Additionally, the perspectives chapter provides varying viewpoints from food safety professionals and researchers on key issues.

DKK 566.00
1

Food Lit - Melissa Brackney Stoeger - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Food Lit - Melissa Brackney Stoeger - Bog - Bloomsbury Publishing Plc - Plusbog.dk

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking. Food Lit: A Reader''s Guide to Epicurean Nonfiction provides a much-needed resource for librarians assisting adult readers interested in the topic of food—a group that is continuing to grow rapidly. Containing annotations of hundreds of nonfiction titles about food that are arranged into genre and subject interest categories for easy reference, the book addresses a diversity of reading experiences by covering everything from foodie memoirs and histories of food to extreme cuisine and food exposés. Author Melissa Stoeger has organized and described hundreds of nonfiction titles centered on the themes of food and eating, including life stories, history, science, and investigative nonfiction. The work emphasizes titles published in the past decade without overlooking significant benchmark and classic titles. It also provides lists of suggested read-alikes for those titles, and includes several helpful appendices of fiction titles featuring food, food magazines, and food blogs.

DKK 642.00
1

Food Inequalities - Tennille Nicole Allen - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Food Inequalities - Tennille Nicole Allen - Bog - Bloomsbury Publishing Plc - Plusbog.dk

This book provides an accessible introduction to food inequality in the United States, offering readers a broad survey of the most important topics and issues and exploring how economics, culture, and public policy have shaped our current food landscape. Food inequality in the United States can take many forms. From the low-income family unable to afford enough to eat and the migrant farm worker paid below minimum wage to city dwellers stranded in an urban food desert, disparities in how we access and relate to food can have significant physical, psychological, and cultural consequences. These inequalities often have deep historical roots and a complex connection to race, socioeconomic status, gender, and geography.Part of Greenwood''s Health and Medical Issues Today series, Food Inequalities is divided into three sections. Part I explores different types of food inequality and highlights current efforts to improve food access and equity in the U.S. Part II delves deep into a variety of issues and controversies related to the subject, offering thorough and balanced coverage of these hot-button topics. Part III provides a variety of useful supplemental materials, including case studies, a timeline of critical events, and a directory of resources.

DKK 461.00
1

Food Cultures of France - Maryann Tebben - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Food Cultures of France - Maryann Tebben - Bog - Bloomsbury Publishing Plc - Plusbog.dk

As a comprehensive overview of French food from fine dining to street food and from Roman Gaul to current trends, this book offers anyone with an interest in French cuisine a readable guide to the country and its customs. In France, food is integral to the culture. From the Revolutionary cry for good bread at a fair price to the current embrace of American bagels and "French tacos," this book tells the full story of French food. Food Cultures of France: Recipes, Customs, and Issues explores the highs and lows of French cuisine, with examples taken from every historical era and all corners of France. Readers can discover crêpes from Brittany; fish dumplings from Lyon; the gastronomic heights of Parisian restaurant cuisine; glimpses of the cuisines of France''s overseas territories in Africa and the Caribbean; and the impact of immigrant communities on the future of French food. Learn how the geography of France shaped the diet of its people and which dishes have withstood the test of time. Whether the reader knows all about French cuisine or has never tasted a croissant, this book will offer new insights and delicious details about French food in all its forms.

DKK 596.00
1

Food as a Human Right - William D. Schanbacher - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Food as a Human Right - William D. Schanbacher - Bog - Bloomsbury Publishing Plc - Plusbog.dk

This important work addresses the difficult ethical issues surrounding the accessibility of food to all people as a human right, and not a privilege that emerges because of social structure or benefit of geography.Food sovereignty—the right of peoples to define their own chosen food and agriculture, free of monopolization or threats—is the path to stopping global hunger. This book approaches the topic from a solutions-based perspective, discussing concrete policy providing for sovereignty, or control, of one''s own food sources as a solution that, while controversial, offers more promise than do the actions of international organizations and trade agreements. Providing access to safe, healthy food is an ethical responsibility of the world''s nations, not just a right of the elite or wealthy.This book presses the need to formulate policies that address the problems of poverty and hunger on a more humane and meaningful level. Organized thematically, chapters are based on such topics as food security, food sovereignty, human rights, and sustainability that focus on the global food system. Specific case studies provide examples of global hunger and poverty issues. Taken in its entirety, the book informs readers of how their food consumption might negatively affect the global poor, while its concluding chapters offer solutions for alleviating problems in the global food system.

DKK 606.00
1

Food Labels - Barbara A. Brehm - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Food Labels - Barbara A. Brehm - Bog - Bloomsbury Publishing Plc - Plusbog.dk

This book provides an approachable introduction to food labels. While aimed primarily at teens and young adults, it is a valuable tool for anyone who wants to better understand what food labels are really saying and make healthy food choices. How accurate is the Nutrition Facts Panel, and who decides what information goes on it? Why don''t all foods have nutrition or ingredient information? How can you tell if a product is organic, non-GMO, or ethically produced? Are words such as "all-natural" and "light" on packaging meaningful or just clever marketing? Food Labels: Your Questions Answered , a part of Greenwood''s Q&A Health Guides series, provides clear, concise answers to these and many other questions readers may have about the labels and health claims found on food packaging.Each book in this series follows a reader-friendly question-and-answer format that anticipates readers'' needs and concerns. Prevalent myths and misconceptions are identified and dispelled, and a collection of case studies illustrates key concepts and issues through relatable stories and insightful recommendations. The book also includes a section on health literacy, equipping teens and young adults with practical tools and strategies for finding, evaluating, and using credible sources of health information both on and off the internet—important skills that contribute to a lifetime of healthy decision-making.

DKK 405.00
1

From Famine to Fast Food - - Bog - Bloomsbury Publishing Plc - Plusbog.dk

From Famine to Fast Food - - Bog - Bloomsbury Publishing Plc - Plusbog.dk

The foods eaten by a nation''s population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world''s population.A country''s food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international contexts.An ideal aid for high school and college students in completing research and writing assignments, this book supplies detailed diet- and health-related information about most major countries and regions in a single source. Each country profile will also include a convenient fact box with statistical information such as life expectancy, average caloric intake, and other health indicators.

DKK 405.00
1

Organic Food and Farming - Shauna M. Mcintyre - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Organic Food and Farming - Shauna M. Mcintyre - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Organic Food and Farming: A Reference Handbook is a valuable resource for students and general readers curious about the history, evolution, and growth of the organic food movement. This book begins with a deep dive into the origins of organic farming, offering a clear discussion of what constitutes organic production and how that has changed over time. Next, the volume provides a comprehensive overview of growth of organics as both an industry and a social movement and the inherent challenges that occur from trying to be both. The book additionally covers controversial issues and challenges, along with good news about what is working and what is possible. Included are essays by scholars, farmers, and experts working with NGOs as well as profiles of key people and organizations in the organic food movement. Additional chapters include data and documents, a comprehensive resource list, and a detailed chronology of the key events in the history of the organic sector. Distinguishing it from others that laud or dismiss organic food and farming practices is this book''s objective nature, which allows it to be used as a definitive resource on the topic.

DKK 556.00
1

Food and Drink in Antiquity: A Sourcebook - John F. Donahue - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Food and Drink in Antiquity: A Sourcebook - John F. Donahue - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Amid growing interest in food and drink as an academic discipline in recent years, this volume is the first to provide insight into eating and drinking by focusing on what the ancients themselves actually had to say about this important topic. A thorough and varied sourcebook, it is structured thematically and is a unique asset to any course on food and foodways. The chronological scope of the material extends from Greece of the 8th century BCE to the Late Roman Empire of the 4th century CE. Each chapter consists of an introduction along with a concluding bibliography of suggested readings. The excerpts themselves, rendered in clear and readable English that remains faithful to the original Latin or Greek, are set in their proper social and historical context, with the author of each passage fully identified. An unparalleled compilation of essential source material for Classics courses and with a wide range of evidence, drawing upon literary, inscriptional, legal and religious testimony, Food and Drink in Antiquity will also be particularly well suited to the interdisciplinary focus of modern food studies.

DKK 423.00
1

GMO Food - David E. Newton - Bog - Bloomsbury Publishing Plc - Plusbog.dk

GMO Food - David E. Newton - Bog - Bloomsbury Publishing Plc - Plusbog.dk

GMO Food: A Reference Handbook offers an in-depth discussion of genetically modified food. It covers the history of, opposition to, regulation of, and labeling of genetic modifications, along with the potential benefits and harm involved. This reference handbook is intended to serve as a research guide for young adults in high school and beyond. Students at all grade levels should be able to use the book as an introduction to the history of genetic engineering of organisms and the use of this technology for the development of new forms of crops and foods.They will learn briefly about historic methods of plant and animal modification (such as cross-breeding) and, in more detail, how discoveries since the late nineteenth century have greatly changed the process of plant and animal modification. These discoveries include important steps forward in genetics, biochemistry, molecular biology, genetic engineering, and related fields. They will also learn about the variety of social, political, philosophical, economic, and other issues that have arisen alongside these scientific advances, as well as about some of the laws, regulations, and other solutions that have been developed for dealing with the range of attitudes about genetically modified foods. The second edition covers developments since 2014.

DKK 556.00
1

Anti-Badiou - Professor Francois Laruelle - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Anti-Badiou - Professor Francois Laruelle - Bog - Bloomsbury Publishing Plc - Plusbog.dk

This compelling and highly original book represents a confrontation between two of the most radical thinkers at work in France today: Alain Badiou and the author, François Laruelle.At face value, the two have much in common: both espouse a position of absolute immanence; both argue that philosophy is conditioned by science; and both command a pluralism of thought. Anti-Badiou relates the parallel stories of Badiou''s Maoist ''ontology of the void'' and Laruelle''s own performative practice of ''non-philosophy'' and explains why the two are in fact radically different. Badiou''s entire project aims to re-educate philosophy through one science: mathematics. Laruelle carefully examines Badiou''s Being and Event and shows how Badiou has created a new aristocracy that crowns his own philosophy as the master of an entire theoretical universe. In turn, Laruelle explains the contrast with his own non-philosophy as a true democracy of thought that breaks philosophy''s continual enthrall with mathematics and instead opens up a myriad of ''non-standard'' places where thinking can be found and practised.

DKK 430.00
1

What the Slaves Ate - Dwight Eisnach - Bog - Bloomsbury Publishing Plc - Plusbog.dk

What the Slaves Ate - Dwight Eisnach - Bog - Bloomsbury Publishing Plc - Plusbog.dk

Carefully documenting African American slave foods, this book reveals that slaves actively developed their own foodways-their customs involving family and food. The authors connect African foods and food preparation to the development during slavery of Southern cuisines having African influences, including Cajun, Creole, and what later became known as soul food, drawing on the recollections of ex-slaves recorded by Works Progress Administration interviewers. Valuable for its fascinating look into the very core of slave life, this book makes a unique contribution to our knowledge of slave culture and of the complex power relations encoded in both owners' manipulation of food as a method of slave control and slaves' efforts to evade and undermine that control. While a number of scholars have discussed slaves and their foods, slave foodways remains a relatively unexplored topic. The authors' findings also augment existing knowledge about slave nutrition while documenting new information about slave diets.

DKK 627.00
1