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Food Politics - Robert Paarlberg - Bog - Oxford University Press Inc - Plusbog.dk

Covering the many important changes in food markets and food politics that have shaped both global and local farming and eating over the past decade, this compact and authoritative primer lays out everything you need to know to understand today''s global food landscape.The politics of food is changing fast. In rich countries, obesity is now a more serious problem than hunger. Consumers once satisfied with cheap and convenient food now want food that is also safe, nutritious, fresh, and grown by local farmers using fewer chemicals. Heavily subsidized and underregulated commercial farmers are facing stronger push back from environmentalists and consumer activists, and food companies are under the microscope. Where does power lie in this increasingly complex global food system? Moreover, what is the future of food politics, both in the United States and beyond? The third edition of Food Politics: What Everyone Needs to Know® has been thoroughly updated to reflect the latest developments and research on today''s global food landscape, including the realities of food markets, farm production methods, food manufacturing, and dietary health challenges. New material covers the rise of China in world food markets and global food politics, the unabated and increasing risks to farming from climate change, the impact COVID-19 had on incomes and hunger, the equally shocking impact from the war in Ukraine on food prices and trade, and surprising scientific and technical breakthroughs such as the genome editing of crops (CRISPR) and the marketing of cell-cultured (animal-free) meats. As well, each chapter has been updated with new data on population growth, hunger and food security, trade conflicts, humanitarian aid, carbon farming, regenerative agriculture, holistic grazing, animal welfare, genetically engineered food, and more. Discussing the politics and policies that continue to shape our contemporary food system, Robert Paarlberg challenges myths and critiques more than a few of today''s fashionable beliefs about farming and food. For those ready to have their thinking about food politics informed, but also challenged, this is the book to read.

DKK 141.00

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Food Power - Bryan L. Mcdonald - Bog - Oxford University Press Inc - Plusbog.dk

In Food Power, Bryan L. McDonald brings together the history of food, agriculture, and foreign policy to explore the use of food to promote American national security and national interests during the first three decades of the Cold War. In the years after World War II, Americans struggled to understand how an unprecedented abundance of food could be used to best advance American goals and values. Was food a weapon, a commodity to be valued and exchanged through markets, or a substance to be provided to those in need? The use of food as an element of national power is often referred to as "food power." McDonald traces different visions of food power and shows how food was an essential part of America''s postwar modernization strategy -- its vision of what it meant to be a stable, secure, and technologically advanced nation. Debates during the postwar years about how food power could help the United States achieve goals such as stability, prosperity, and security were part of a larger conversation about the role of food in the security of states, communities, and individuals. America helped build a new, postwar food system based on the steadying influence of American agricultural surpluses that helped maintain stable prices and food availability. This system averted a global-scale food crisis for almost three decades. The end of this food system in the early 1970s ushered in a much more unstable period in global food relations. Food Power argues that efforts to both interpret America''s role in the world during the mid-twentieth century and to address contemporary food problems can be strengthened by understanding more fully the ways postwar American policymakers and experts sought to shape the politics of security and prosperity by linking people and places around the world through food.

DKK 482.00

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Food & Addiction - - Bog - Oxford University Press Inc - Plusbog.dk

Food and Addiction: A Comprehensive Handbook, Second Edition brings scientific order to the issue of food and addiction, spanning multiple disciplines to create the foundation for what is a rapidly advancing field and to highlight needed advances in science and public policy. It assembles leading scientists and policy makers from fields such as nutrition, addiction, psychology, epidemiology, and public health to explore and analyze the scientific evidence on the addictive properties of food. It provides complete and comprehensive coverage of all subjects pertinent to food and addiction, from how the brain processes food reward and the role of the gut-microbiome in addictive eating, to diagnostic criteria for food addiction, the contribution of industry tactics to the creation of addictive foods, and behavioral, neurological, and pharmacologic interventions, as well as the clinical, public health, legal, and policy implications of recognizing the validity of food addiction. Each chapter reviews the available science and notes needed scientific advances in the field.

DKK 825.00

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The Oxford Handbook of Food Ethics - - Bog - Oxford University Press Inc - Plusbog.dk

Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity.

DKK 455.00

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Food and Addiction - - Bog - Oxford University Press Inc - Plusbog.dk

Can certain foods hijack the brain in ways similar to drugs and alcohol, and is this effect sufficiently strong to contribute to major diseases such as obesity, diabetes, and heart disease, and hence constitute a public health menace? Terms like "chocoholic" and "food addict" are part of popular lore, some popular diet books discuss the concept of addiction, and there are food addiction programs with names like Food Addicts in Recovery Anonymous. Clinicians who work with patients often hear the language of addiction when individuals speak of irresistible cravings, withdrawal symptoms when starting a diet, and increasing intake of palatable foods over time. But what does science show, and how strong is the evidence that food and addiction is a real and important phenomenon?Food and Addiction: A Comprehensive Handbook brings scientific order to the issue of food and addiction, spanning multiple disciplines to create the foundation for what is a rapidly advancing field and to highlight needed advances in science and public policy. The book assembles leading scientists and policy makers from fields such as nutrition, addiction, psychology, epidemiology, and public health to explore and analyze the scientific evidence for the addictive properties of food. It provides complete and comprehensive coverage of all subjects pertinent to food and addiction, from basic background information on topics such as food intake, metabolism, and environmental risk factors for obesity, to diagnostic criteria for food addiction, the evolutionary and developmental bases of eating addictions, and behavioral and pharmacologic interventions, to the clinical, public health, and legal and policy implications of recognizing the validity of food addiction. Each chapter reviews the available science and notes needed scientific advances in the field.

DKK 807.00

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Accidental Intolerance - Susan C. C. Hawthorne - Bog - Oxford University Press Inc - Plusbog.dk

In Accidental Intolerance, Susan Hawthorne argues that in the past few decades, our medical, scientific, and social approaches to ADHD have jointly -- but unintentionally-reinforced intolerance of ADHD-- diagnosed people. We have packed social values, such as interests in efficiency and productivity, into science and medicine. In turn, scientific results and medical practice reinforce the social values, and stigmatize those considered "disordered." Overreliance on the DSM model of ADHD contributes to this process; it may also slow the growth in our knowledge of mental health. Yet many of our current practices are optional. For ethical, practical, and scientific reasons, then, Hawthorne argues that those involved with ADHD-including clinicians, scientists, educators, parents, policy-makers, and diagnosed individuals-need to examine and change the attitudes, concepts, and practices typical of today''s approaches. To make this case, Hawthorne examines both standard practices and ongoing controversies in medical, scientific, and social approaches to ADHD, showing why professionals in each setting have chosen the practices and concepts they have. She then explains how the varying approaches influence one another, and how we might interrupt the pattern. Shared goals-decreasing stigmatization, providing new options for diagnosed people, and increasing knowledge-can drive the much-needed change. Adopting inclusive, responsive decision making in all areas of practice will foster it."Susan Hawthorne offers us a multifaceted, sensitive (and sensible) study of the emergence of ADHD as a distinct diagnostic condition in the last decade or so. Carefully analyzing the research from different disciplines and orientations, as well as the reports of experience of those so diagnosed and their families, she uncovers the ways in which values and factual findings from many directions have interacted to shape this psychiatric category. She concludes with recommendations intended to improve the scientific and clinical understanding of the phenomenon as well as the experience of ADHD-diagnosed individuals. An excellent contribution to contemporary science studies." - Helen Longino, Stanford University

DKK 494.00

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Food and Public Health - - Bog - Oxford University Press Inc - Plusbog.dk

A new introduction to public health''s most elemental topicFood is baked in to most things that public health is and does. But for a field charged with carrying torches as divergent as anti-hunger and anti-obesity, it''s unlikely, even impossible, to shape a unified approach to complex concepts like food environment, food access, or even nutrition. Food and Public Health offers a contextualized, accessible introduction to understanding the foundations (and contradictions) at the intersection of these two topics. It distills the historical, political, sociological, and scientific factors influencing what we eat and where our food comes from, then offers actionable insights for future nutritionists, social workers, dietitians, and researchers in public health.Guiding the reader through more than a century of food-focused regulation, policy, and education, Food and Public Health is an essential introduction to:· food production and availability on a global and neighborhood scale· dietary guidelines, agricultural subsidies, rationing, and other attempts by governments to shape their citizens'' diets· best practices in health promotion and chronic disease prevention· food insecurity and its paradoxical role as driver of both hunger and obesityEnriched with real-world examples and case studies, Food and Public Health offers a crucial link between kitchen tables and populations for the classroom.

DKK 690.00

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The Evolving Sphere of Food Security - - Bog - Oxford University Press Inc - Plusbog.dk

Hundreds of millions of people still suffer from chronic hunger and food insecurity despite sufficient levels of global food production. The poor''s inability to afford adequate diets remains the biggest constraint to solving hunger, but the dynamics of global food insecurity are complex and demand analysis that extends beyond the traditional domains of economics and agriculture. How do the policies used to promote food security in one country affect nutrition, food access, natural resources, and national security in other countries? How do the priorities and challenges of achieving food security change over time as countries develop economically? The Evolving Sphere of Food Security seeks to answer these two important questions and others by exploring the interconnections of food security to security of many kinds: energy, water, health, climate, the environment, and national security. Through personal stories of research in the field and policy advising at local and global scales, a multidisciplinary group of scholars provide readers with a real-world sense of the opportunities and challenges involved in alleviating food insecurity. In sub-Saharan Africa, for example, management of HIV/AIDS, the establishment of an equitable system of land property rights, and investment in solar-powered irrigation play an important role in improving food security---particularly in the face of global climate change. Meanwhile, food price spikes associated with the United States'' biofuels policy continue to have spillover effects on the world''s rural poor with implications for stability and national security. The Evolving Sphere of Food Security traces four key areas of the food security field: 1) the political economy of food and agriculture; 2) challenges for the poorest billion; 3) agriculture''s dependence on resources and the environment; and 4) food in a national and international security context. This book connects these areas in a way that tells an integrated story about human lives, resource use, and the policy process.

DKK 593.00

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Kid Food - Bettina Elias Siegel - Bog - Oxford University Press Inc - Plusbog.dk

Most parents start out wanting to raise healthy eaters. Then the world intervenes. In Kid Food, nationally recognized writer and food advocate Bettina Elias Siegel explores one of the fundamental challenges of modern parenting: trying to raise healthy eaters in a society intent on pushing children in the opposite direction. Siegel dives deep into the many influences that make feeding children healthfully so difficult-from the prevailing belief that kids will only eat highly processed "kid food" to the near-constant barrage of "special treats." Written in the same engaging, relatable voice that has made Siegel''s web site The Lunch Tray a trusted resource for almost a decade, Kid Food combines original reporting with the hard-won experiences of a mom to give parents a deeper understanding of the most common obstacles to feeding children well: - How the notion of "picky eating" undermines kids'' diets from an early age-and how parents'' anxieties about pickiness are stoked and exploited by industry marketing- Why school meals can still look like fast food, even after well-publicized federal reforms- Fact-twisting nutrition claims on grocery products, including how statements like "made with real fruit" can actually mean a product is less healthy- The aggressive marketing of junk food to even the youngest children, often through sophisticated digital techniques meant to bypass parents'' oversight- Children''s menus that teach kids all the wrong lessons about what "their" food looks like- The troubling ways adults exploit kids'' love of junk food-including to cover shortfalls in school budgets, control classroom behavior, and secure children''s loveWith expert advice, time-tested advocacy tips, and a trove of useful resources, Kid Food gives parents both the knowledge and the tools to navigate their children''s unhealthy food landscape-and change it for the better.

DKK 190.00

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Labeling Genetically Modified Food - - Bog - Oxford University Press Inc - Plusbog.dk

Food products with genetically modified (GM) ingredients are common, yet many consumers are unaware of this. When polled, consumers say that they want to know whether their food contains GM ingredients, just as many want to know whether their food is natural or organic. Informing consumers is a major motivation for labeling. But labeling need not be mandatory. Consumers who want GM-free products will pay a premium to support voluntary labeling. Why do consumers want to know about GM ingredients? GM foods are tested to ensure safety and have been on the market for more than a decade. Still, many consumers, including some with food allergies, want to be cautious. Also, GM crops may affect neighboring plants through pollen drift. Despite tests for environmental impact, some consumers may worry that GM crops will adversely effect the environment. The study of risk and its management raises questions not settled by the life sciences alone. This book surveys various labeling policies and the cases for them. It is the first comprehensive, interdisciplinary treatment of the debate about labeling genetically modified food. The contributors include philosophers, bioethicists, food and agricultural scientists, attorneys/legal scholars, and economists.

DKK 949.00

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Food Citizenship - Ray A. Goldberg - Bog - Oxford University Press Inc - Plusbog.dk

The global food system is the largest segment of the world''s economy. As agribusiness-studies pioneer Ray Goldberg suggests, it is also the largest health system on the planet. And it is changing fast. Its size and importance to human, environmental, and economic health means that no system is viewed with as much suspicion by so many people around the globe.Changing societal expectations and scientific and medical advances have made the drivers of the food system--the world''s food citizens--realize they must take more responsibility for society''s nutritional needs, economic development, and the health of the environment. Goldberg argues that the traditionally commodity-oriented, bargaining relationship between segments of the food system has become win-win, collaborative, and characterized by public and private partnerships. Those who are responding to society''s needs are succeeding; those who are not are losing out. The food system''s greatest growth area is the developing world, where millions of small-scale producers, workers, and impoverished consumers need help to become part of the commercial food system. In this book, Ray Goldberg interviews the change makers of today''s food system: leaders and constructive critics in government, private industry, nonprofits, and academia who provide a panoramic and in-depth look at a revolution in progress.

DKK 969.00

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Food Politics - Robert (betty Freyhof Johnson Class Of 1944 Professor Of Political Science Paarlberg - Bog - Oxford University Press Inc - Plusbog.dk

The politics of food is changing fast. In rich countries, obesity is now a more serious problem than hunger. Consumers once satisfied with cheap and convenient food now want food that is also safe, nutritious, fresh, and grown by local farmers using fewer chemicals. Heavily subsidized and underregulated commercial farmers are facing stronger push back from environmentalists and consumer activists, and food companies are under the microscope. Meanwhile, agricultural success in Asia has spurred income growth and dietary enrichment, but agricultural failure in Africa has left one-third of all citizens undernourished - and the international markets that link these diverse regions together are subject to sudden disruption. The second edition of Food Politics has been thoroughly updated to reflect the latest developments and research on today''s global food landscape, including biofuels, the international food market, food aid, obesity, food retailing, urban agriculture, and food safety. The second edition also features an expanded discussion of the links between water, climate change, and food, as well as farming and the environment. New chapters look at livestock, meat and fish and the future of food politics. Paarlberg''s book challenges myths and critiques more than a few of today''s fashionable beliefs about farming and food. For those ready to have their thinking about food politics informed and also challenged, this is the book to read.

DKK 122.00

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Agricultural and Food Controversies - Sarah Lancaster - Bog - Oxford University Press Inc - Plusbog.dk

The public is more interested in agricultural and food issues than ever before, as is evident in the many agricultural controversies debated in the media. Why is it that some people embrace new agricultural technologies while others steadfastly defend traditional farming methods? Why do some prefer to buy food grown around the world while others patronize small, local farmers? In the debates about organic food, genetically modified organisms, and farm animal welfare, it is not always clear what the scientific literature actually says.To understand these controversies, the authors encourage readers to develop first an appreciation for why two equally intelligent and well-intentioned people can form radically different notions about food. Sometimes the disputes are scientific in nature, and sometimes they arise from conflicting ethical views. This book confronts the most controversial issues in agriculture by first explaining the principles of both sides of the debate, and then guiding readers through the scientific literature so that they may form their own educated opinions. Is food safe if the farm used pesticides, or are organic foods truly better for your health? Are chemical fertilizers sustainable, or are we producing cheap food today at the expense of future generations? What foods should we eat to have a smaller carbon footprint? Is genetically-modified food the key to global food security, and does it give corporations too much market power? Is the prevalence of corn throughout the food system the result of farm subsidies? Does buying local food stimulate the local economy? Why are so many farm animals raised indoors, and should antibiotics be given to livestock? These are the issues addressed in Agricultural and Food Controversies: What Everyone Needs to Know. While it doesn''t claim to have all the answers, it provides a synthesis of research and popular opinions on both sides of these important issues, allowing readers to decide what they value and believe for themselves.

DKK 123.00

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Halal Food - Febe (associate Professor Of History Armanios - Bog - Oxford University Press Inc - Plusbog.dk

Food trucks announcing "halal" proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? Here Middle Eastern historians Febe Armanios and Boğaç Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition, exploring what halal food means to Muslims and how its legal and cultural interpretations have changed in different geographies up to the present day.Historically, Muslims used food to define their identities in relation to co-believers and non-Muslims. Food taboos are rooted in the Quran and prophetic customs, as well as writings from various periods and geographical settings. As in Judaism and among certain Christian sects, Islamic food traditions make distinctions between clean and impure, and dietary choices and food preparation reflect how believers think about broader issues. Traditionally, most halal interpretations focused on animal slaughter and the consumption of intoxicants. Muslims today, however, must also contend with an array of manufactured food products -- yogurts, chocolates, cheeses, candies, and sodas -- filled with unknown additives and fillers. To help consumers navigate the new halal marketplace, certifying agencies, government and non-government bodies, and global businesses vie to meet increased demands fofor food piety. At the same time, blogs, cookbooks, restaurants, and social media apps have proliferated, while animal rights and eco-conscious activists seek to recover halal''s more wholesome and ethical inclinations.Covering practices from the Middle East and North Africa to South Asia, Europe, and North America, this timely book is for anyone curious about the history of halal food and its place in the modern world.

DKK 590.00

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Food and Nutrition Economics - Elena L. (associate Professor Serrano - Bog - Oxford University Press Inc - Plusbog.dk

Winner of the 2017 Quality of Communication Award presented by The Agricultural and Applied Economics Association As the importance of food and nutrition becomes more widely recognized by practitioners and researchers in the health sciences, one persisting gap in the knowledge base remains: what are the economic factors that influence our food and our health?Food and Nutrition Economics offers a much-needed resource for non-economists looking to understand the basic economic principles that govern our food and nutritional systems. Comprising both a quick grounding in nutrition with the fundamentals of economics and expert applications to food systems, it is a uniquely accessible and much-needed bridge between previously disparate scholarly and professional fields. This book is intended for upper level undergraduates, graduate students, and health professionals with no background in economics who recognize that economics affects much of their work. Concerned because previous encounters with economics have been hampered by math hurdles? Don''t be; this book offers a specialized primer in consumer economics (including behavioral economics of food consumption), producer economics, market-level analysis, cost-effectiveness, and cost-benefit analysis, all in an accessible and conversational manner that requires nothing more than middle-school math acumen. Grounding these lessons in contemporary issues such as soft drink taxes, food prices, convenience, nutrition education programs, and the food environment, Food and Nutrition Economics is an innovative and needed entry in the rapidly expanding universe of food studies, health science, and their related fields.

DKK 735.00

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The Oxford Companion to American Food and Drink - Andrew F. Smith - Bog - Oxford University Press Inc - Plusbog.dk

During the last decade, curiosity about food and drink in America has rapidly accelerated and interest in the social, historical and economic aspects of food has dramatically expanded. The Oxford Companion to American Food and Drink will satiate this hunger for knowledge with fascinating entries on everything from the origin of Bloody Marys to vegetarianism. Placing American food and drink in context, this unique resource colorfully explains how the culinary world is influenced by American food, points out disappearing traditions and includes sidebars, definitions, bibliographies, and lists of popular festivals, museums, and websites for readers anxious to learn more about this mouth-watering subject. With over 950 articles and 300 illustrations, the Oxford Companion to American Food and Drink will stand alongside Davidson''s Companion as the ideal complement for any food lover wishing to explore this related topic in even greater detail.

DKK 263.00

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French Beans and Food Scares - Susanne Freidberg - Bog - Oxford University Press Inc - Plusbog.dk

From mad cows to McDonaldization to genetically modified maize, European food scares and controversies at the turn of the millennium provoked anxieties about the perils hidden in an increasingly industrialized, internationalized food supply. These food fears have cast a shadow as long as Africa, where farmers struggle to meet European demand for the certifiably clean green bean. But the trade in fresh foods between Africa and Europe is hardly uniform. Britain and France still do business mostly with their former colonies, in ways that differ as dramatically as their national cuisines. The British buy their "baby veg" from industrial-scale farms, pre-packaged and pre-trimmed; the French, meanwhile, prefer their green beans naked, and produced by peasants. Managers and technologists coordinate the baby veg trade between Anglophone Africa and Britain, whereas an assortment of commercants and self-styled agro-entrepreneurs run the French bean trade. Globalization, then, has not erased cultural difference in the world of food and trade, but instead has stretched it to a transnational scale. French Beans and Food Scares explores the cultural economies of two "non-traditional" commodity trades between Africa and Europe--one anglophone, the other francophone--in order to show not only why they differ but also how both have felt the fall-out of the wealthy world''s food scares. In a voyage that begins in the mid-19th century and ends in the early 21st, passing by way of Paris, London, Burkina Faso and Zambia, French Beans and Food Scares illuminates the daily work of exporters, importers and other invisible intermediaries in the global fresh food economy. These intermediaries'' accounts provide a unique perspective on the practical and ethical challenges of globalized food trading in an anxious age. They also show how postcolonial ties shape not only different societies'' geographies of food supply, but also their very ideas about what makes food good.

DKK 776.00

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French Beans and Food Scares - Susanne Freidberg - Bog - Oxford University Press Inc - Plusbog.dk

From mad cows to McDonaldization to genetically modified maize, European food scares and controversies at the turn of the millennium provoked anxieties about the perils hidden in an increasingly industrialized, internationalized food supply. These food fears have cast a shadow as long as Africa, where farmers struggle to meet European demand for the certifiably clean green bean. But the trade in fresh foods between Africa and Europe is hardly uniform. Britain and France still do business mostly with their former colonies, in ways that differ as dramatically as their national cuisines. The British buy their "baby veg" from industrial-scale farms, pre-packaged and pre-trimmed; the French, meanwhile, prefer their green beans naked, and produced by peasants. Managers and technologists coordinate the baby veg trade between Anglophone Africa and Britain, whereas an assortment of commercants and self-styled agro-entrepreneurs run the French bean trade. Globalization, then, has not erased cultural difference in the world of food and trade, but instead has stretched it to a transnational scale. French Beans and Food Scares explores the cultural economies of two "non-traditional" commodity trades between Africa and Europe--one anglophone, the other francophone--in order to show not only why they differ but also how both have felt the fall-out of the wealthy world''s food scares. In a voyage that begins in the mid-19th century and ends in the early 21st, passing by way of Paris, London, Burkina Faso and Zambia, French Beans and Food Scares illuminates the daily work of exporters, importers and other invisible intermediaries in the global fresh food economy. These intermediaries'' accounts provide a unique perspective on the practical and ethical challenges of globalized food trading in an anxious age. They also show how postcolonial ties shape not only different societies'' geographies of food supply, but also their very ideas about what makes food good.

DKK 435.00

1

The Science and Craft of Artisanal Food - - Bog - Oxford University Press Inc - Plusbog.dk

You are what you eat, and today''s consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan''s vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice. Each chapter is written in a collaboration between scientists and artisans, comparing the production methods used to create beer, wine, chocolate, coffee, cheese, honey, olive oil, and fruits and vegetables. These expert contributors highlight the differences in practices that cause artisanal food to vary in composition, flavor, and texture from mass-produced food. Milk from particular breeds, grapes adapted to the local climate, olives and cacao from a historically important cultivar, or coffee beans from a specific climate can make all the difference. This book reveals the factors that make a difference in each product, and teaches readers how to assess the producer''s messages to evaluate their authenticity.

DKK 370.00

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Kid Food - Bettina Elias (founder And Editor Siegel - Bog - Oxford University Press Inc - Plusbog.dk

Most parents start out wanting to raise healthy eaters. Then the world intervenes. In Kid Food, nationally recognized writer and food advocate Bettina Elias Siegel explores one of the fundamental challenges of modern parenting: trying to raise healthy eaters in a society intent on pushing children in the opposite direction. Siegel dives deep into the many influences that make feeding children healthfully so difficult-from the prevailing belief that kids will only eat highly processed "kid food" to the near-constant barrage of "special treats." Written in the same engaging, relatable voice that has made Siegel''s web site The Lunch Tray a trusted resource for almost a decade, Kid Food combines original reporting with the hard-won experiences of a mom to give parents a deeper understanding of the most common obstacles to feeding children well: - How the notion of "picky eating" undermines kids'' diets from an early age-and how parents'' anxieties about pickiness are stoked and exploited by industry marketing- Why school meals can still look like fast food, even after well-publicized federal reforms- Fact-twisting nutrition claims on grocery products, including how statements like "made with real fruit" can actually mean a product is less healthy- The aggressive marketing of junk food to even the youngest children, often through sophisticated digital techniques meant to bypass parents'' oversight- Children''s menus that teach kids all the wrong lessons about what "their" food looks like- The troubling ways adults exploit kids'' love of junk food-including to cover shortfalls in school budgets, control classroom behavior, and secure children''s loveWith expert advice, time-tested advocacy tips, and a trove of useful resources, Kid Food gives parents both the knowledge and the tools to navigate their children''s unhealthy food landscape-and change it for the better.

DKK 214.00

1

The Oxford Companion to American Food and Drink - - Bog - Oxford University Press Inc - Plusbog.dk

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking an eating for the last three centuries should own the Oxford Companion to American Food and Drink. BL Nearly 1,000 articles on American food and drink, from the curious to the commonplace BL Beautifully illustrated with hundreds of historical photographs and color images BL Includes informative lists of food websites, museums, organizations, and festivals

DKK 483.00

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Meet the Food Radicals - Tamara L. Mix - Bog - Oxford University Press Inc - Plusbog.dk

The food system has changed considerably in the last century. Horsepower was replaced by machine, better crop breeding programs helped usher in the Green Revolution, and problems of malnutrition began to run parallel with those of obesity. Despite changes, many of the problems we face remain the same. Farms continue to lose soil, and low income households still have difficulty acquiring healthy food. Add to these challenges a host of new ones. Globalization has caused some agricultural communities to feel threatened. Everyone recognizes problems of malnutrition, obesity and food sustainability, but many disagree on solutions. One thing is certain: confronting both familiar and new challenges will lead to radical changes in the food system. Though the exact form of radical change is unknown, this book looks to a host of candidates by interviewing the people who champion them. We are winning the battle against soil erosion through new no-till farming methods. Progress is being made in food sustainability by a spectrum of new innovations, but also a return to traditional farming techniques. New innovations include robots on the farm, advances in molecular biology, and alternative protein sources. As we embrace the farming strategies of our ancestors, we see farms returning to polycultures, local food systems, and food sovereignty. This book gains insight from interviews with twenty-seven individuals who are either creating or proposing radical changes in how food is produced and distributed. An eclectic group ranging from farmers to activists to spiritual gurus, they are the most interesting people you have never met. By getting to know each "radical" personally we can better access their voices and visions to understand both the problems and likely solutions to today''s most pressing food problems.

DKK 329.00

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Epidemiologic Principles and Food Safety - - Bog - Oxford University Press Inc - Plusbog.dk

Epidemiology has long played a critical role in investigating outbreaks of foodborne illness and in identifying the microbial pathogens associated with such illness. Epidemiologists were the detectives who would track down the guilty culprit - the food vehicle carrying the pathogen, as well as the fateful errors that resulted in contamination or multiplication of pathogens. The first book of its kind, this volume describes the various ways epidemiologic principles are applied to meet the challenges of maintaining a safe food supply. It addresses both the prevention and control of foodborne illness. Starting with a history and background of foodborne illness, the book continues by describing the means of following up on an outbreak and measuring exposures. The book concludes by describing the regulatory context that shapes food safety activities at the local, national and international levels. Chapters are written by leaders in the field of public health and food safety, including experts in epidemiology, microbiology, risk assessment, economics, and environmental health and policy.

DKK 687.00

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Food and Nutrition - P.k. Newby - Bog - Oxford University Press Inc - Plusbog.dk

From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we''re bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal on the table. But the exhilarating truth is that scientists know an astounding amount about the power of food. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes, and diet is the single largest contributing factor. And we also know the secrets to eating sustainably to protect our planet. In Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and why, when it comes to diet, the whole is greater than the sum of its parts-and one size doesn''t fit all. At the same time, Newby debunks popular myths and food folklore, encouraging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, and engineering to help create healthier diets for ourselves, and a more sustainable future for the planet we share.

DKK 380.00

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Twenty Lessons in the Sociology of Food and Agriculture - Jason Konefal - Bog - Oxford University Press Inc - Plusbog.dk

Twenty Lessons in the Sociology of Food and Agriculture examines food and agriculture from farm to fork using a sociological lens. Following the "Lessons" format, the book presents twenty sociological lessons on food and agriculture from both established and up-and-coming scholars. Each lesson is written in an accessible and engaging format, incorporates historical and contemporary topics and examples, and discusses hot button issues wherever relevant. The book draws primarily on cases and issues in the United States, but given the global character of food and agriculture, it also incorporates relevant examples from other countries.

DKK 561.00

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Food and Nutrition - P.k. Newby - Bog - Oxford University Press Inc - Plusbog.dk

Twenty Lessons in the Sociology of Food and Agriculture - Jason Konefal - Bog - Oxford University Press Inc - Plusbog.dk

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