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Britain's Food Supplies

Britain's Food Supplies

Originally published in 1952. In this fascinating book that examines the statistics the term food supplies is interpreted in a wide sense and it deals among other matters with such subjects as supplies from home agriculture and from overseas; food consumption; controls rationing and price regulations and Government purchasing of food. Included are chapters on world food supplies international organizations concerned with food and agriculture and development schemes in the Commonwealth and colonies. Food supply from the eighteenth century onwards is outlined and the dependence on imported food is discussed. | Britain's Food Supplies

GBP 29.99
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Food and Nutrition Sustainable food and health systems

Food and Nutrition Sustainable food and health systems

Food-how we produce prepare share and consume it-is fundamental to our wellbeing. It also connects the human body to the complex and dynamic systems of our environment. This is more significant than ever before in human history as climate change and increasing population impact on global ecosystems. This fourth edition of Food and Nutrition has been completely rewritten to reflect an ecosystems approach to human health. It is shaped around four dimensions of human nutrition: biology society environment and economy. Food and Nutrition provides a comprehensive overview of food components and the biochemistry of foods and digestion. It outlines nutrition needs at different life stages dietary disorders and social and cultural influences on food selection and consumption. It also explores the increasing influence of technology on agriculture and food preparation and recent research into intergenerational nutrition and nutrigenomics. At every stage it points to how you can impact your own health and the health of others as a global citizen and as a health or other food-system-related professional. Extensively illustrated with informative graphs diagrams and data and with examples glossaries and reflective exercises Food and Nutrition is the ideal introduction to the field of nutrition and dietetics for the 21st century and a valuable professional reference for early career dietitians. | Food and Nutrition Sustainable food and health systems

GBP 34.99
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Food

Food

In Food John Coveney examines ‘food as … ’ identity politics industry regulation the environment justice and gastronomy. He explores how food helps us understand what it means to be human. The centrality of food in life and the importance of food as life is undeniable. As a source of biological substrates personal pleasure and political power food is and has been an enduring requirement of human biological social and cultural existence. In recent years interest in food has increased across the academic public and popular spheres fuelled by popular media’s constant play on the role of food and body size and food and cooking as a mass spectacle for TV audiences. Through food we construct our social identities our families and communities. However Coveney also highlights the tensions between the industrialisation of food the environment and the iniquitous distribution of food. He also considers how the food industries on which most of us must rely have also had direct effects on our bodies through diet and the development of illness and diseases. This accessible primer is for students and general readers alike indeed for anyone with an interest in food. It questions the idea that food is merely something inert on the plate. Instead it shows how influential symbolic powerful and transformative food has come to be.

GBP 19.99
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Food and Beverage Management

Food and Beverage Management

This introductory textbook provides a thorough guide to the management of food and beverage outlets from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining hotels and quality restaurants and event industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry covering consumers the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends including events management use of technology use of social media in marketing customer management and environmental concerns such as sourcing sustainability and waste management. Updated companion website including new case studies PowerPoint slides multiple choice questions revision notes true or false questions short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience this book is the ideal guide to the subject for hospitality students and industry practitioners alike. | Food and Beverage Management

GBP 48.99
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Feeding Children Inside and Outside the Home Critical Perspectives

Feeding Children Inside and Outside the Home Critical Perspectives

This cross-disciplinary volume brings together diverse perspectives on children’s food occasions inside and outside of the home across different geographical locations. By unpacking mundane food occasions - from school dinners to domestic meals and from breakfast to snacks - Feeding Children Inside and Outside the Home shows the role of food in the everyday lives of children and adults around them. Investigating food occasions at home schools and in nurseries during weekdays and holidays this book reveals how children mothers fathers teachers and other adults involved in feeding children understand make sense of and navigate ideological discourses of parenting health imperatives and policy interventions. Revealing the material and symbolic complexity of feeding children and the role that parenting and healthy discourses play in shaping perpetuating and transforming both feeding and eating this volume shows how micro and macro aspects are at play in mundane and everyday practices of family life and education. This volume will be of great interested to a wide range of students and researchers interested in the sociology of family life education food studies and everyday consumption. | Feeding Children Inside and Outside the Home Critical Perspectives

GBP 38.99
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The Sociology of Food and Agriculture

The Sociology of Food and Agriculture

Thoroughly revised and updated the third edition of The Sociology of Food and Agriculture provides a cutting-edge comprehensive introduction to the study of food and society. The book begins by examining the food economy with chapters focusing on foodscapes the financialization of food and a new chapter dedicated to food and nutrition (in)security. In Part II the book addresses community and culture. While some books only look at the interrelationships between food and culture this section problematizes the food system from the standpoint of marginalized bodies. It contains chapters focusing on agricultural and food labor and the peasantries topics which are often overlooked and gender ethnicity and poverty. Part III examines food and the environment with chapters addressing important topics such as agro-ecosystems food justice sustainable food and agriculture and food sovereignty. The final part focuses on food futures and includes a brand-new chapter on sustainable diets and ethical consumption. The book concludes by showcasing how we can rethink food production and consumption in a way that can help heal social political and cultural divisions. All chapters draw on international case studies and include learning objectives suggested discussion questions and recommendations for further reading to aid student learning. The Sociology of Food and Agriculture is perfect for students of food studies including food justice food and nutrition security sustainable diets food sovereignty environmental sociology agriculture and cultural studies.

GBP 34.99
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Food Policy in the United Kingdom An Introduction

Food Policy in the United Kingdom An Introduction

This book provides an introduction to food policy in the United Kingdom examining policy development implementation influences and current issues. The book begins by providing a wide-ranging introduction to food policy in the UK situating it within wider global debates and establishing key drivers such as issues related to global citizenship trade and finance. The use of food control as a policy lever is also discussed and contrasted with alternative approaches based on behaviour change. The book presents an overview of the history of UK food policy from which there is much to be learned before moving onto current challenges posed by political instability both at home and abroad global pandemics and cost of living crises. Foremost is the need to manage public health including both malnutrition and obesity while promoting sustainable and healthy diets as well as the broader issues around addressing food security and food poverty. The book also examines public sector food initiatives such as school food and early childhood provisions and food regulation. As a part of food regulation chapters examine food scares and food fraud from chalk in flour to horsegate. The role of media marketing and advertising is also considered within a policy perspective. Taking a wider lens the book also discusses the impact of global food trade and the financialisation of food on food policy in the UK and vice versa. The book is supported by instructor eResources on the Routledge website designed to support student learning as well as provide regular updates on UK food policy developments. The eResources include student activities group exercises and links to further reading and additional resources. This book serves as a key introduction to UK food and agricultural policy for students scholars policymakers and professionals as well as those interested in food systems public health and social policy more widely. | Food Policy in the United Kingdom An Introduction

GBP 34.99
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Focus on Food Photography for Bloggers Focus on the Fundamentals

Focus on Food Photography for Bloggers Focus on the Fundamentals

Sharing your kitchen concoctions on your personal food blog has never been as popular as it is right now but if you've ever had trouble getting your tasty temptations to look like pretty plates on camera you know how difficult it can be to take amazing pictures of food. Matt Armendariz of Mattbites food blog fame shares his experiences and best practices for creating wonderful food photos in Focus On Food Photography for Bloggers. Written specifically for you the blogger Matt discusses the ins and outs of equipment lighting composition propping sparking your inspiration and getting creative all with what you have on hand at home! Learn how to avoid common pitfalls with foods that are notoriously camera shy how to successfully snap your dinner at a restaurant as well as on your kitchen table and how to style your food with what you have in your cupboards. He also includes advice on post-processing posting and protecting your prized images. As well as on his blog Matt's photography has been featured in The Skinny Bitch Cookbook on Martha Stewart Paula Deen's Best Dishes and Gordon Ramsay's Hell's Kitchen along with numerous food magazines and newspapers. Let this seasoned blogger give your food photography the boost it needs to really make your readers salivate! | Focus on Food Photography for Bloggers Focus on the Fundamentals

GBP 145.00
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Food in Wartime Britain Testimonies from the Kitchen Front (1939–1945)

Food in Wartime Britain Testimonies from the Kitchen Front (1939–1945)

Based on deep analysis of Mass Observation wartime diaries Food in Wartime Britain explores the food experience of the British middle classes in their own words throughout the course of the Second World War. It reveals that while the food practices of the population were modified by rationing and food scarcity social class and personal circumstances were key dimensions of the wartime food experience that demand to be taken into account in the historical narrative of the Home Front. | Food in Wartime Britain Testimonies from the Kitchen Front (1939–1945)

GBP 38.99
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Food and Foodways in African Narratives Community Culture and Heritage

Food and Foodways in African Narratives Community Culture and Heritage

Food is a defining feature in every culture. Despite its very basic purpose of sustaining life it directly impacts the community culture and heritage in every region around the globe in countless seen and unseen ways including the literature and narratives of each region. Across the African continent food and foodways which refer to the ways that humans consume produce and experience food were influened by slavery and forced labor colonization foreign aid and the anxieties prompted by these encounters all of which can be traced through the ways food is seen in narratives by African and colonial storytellers. The African continent is home to thousands of cultures but nearly every one has experienced alteration of its foodways because of slavery transcontinental trade and colonization. Food and Foodways in African Narratives: Community Culture and Heritage takes a careful look at these alterations as seen through African narratives throughout various cultures and spanning centuries. | Food and Foodways in African Narratives Community Culture and Heritage

GBP 38.99
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Food Pedagogies

Food Pedagogies

In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow buy prepare present cook taste eat and dispose of food. In light of this contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains including schools supermarkets families advertising and TV media. Illustrated with a range of empirical studies this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers churches activists health educators schools tourist agencies chefs - think we do not know enough about food and what to do with it the aims effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies diverse contexts genres and different methods this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ’food as classroom’ and ’food as teacher’ it provides theoretical resources for opening up the concept of pedagogy and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.

GBP 44.99
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Digital Food Cultures

Digital Food Cultures

This book explores the interrelations between food technology and knowledge-sharing practices in producing digital food cultures. Digital Food Cultures adopts an innovative approach to examine representations and practices related to food across a variety of digital media: blogs and vlogs (video blogs) Facebook Instagram YouTube technology developers’ promotional media online discussion forums and self-tracking apps and devices. The book emphasises the diversity of food cultures available on the internet and other digital media from those celebrating unrestrained indulgence in food to those advocating very specialised diets requiring intense commitment and focus. While most of the digital media and devices discussed in the book are available and used by people across the world the authors offer valuable insights into how these global technologies are incorporated into everyday lives in very specific geographical contexts. This book offers a novel contribution to the rapidly emerging area of digital food studies and provides a framework for understanding contemporary practices related to food production and consumption internationally.

GBP 29.99
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Healthy and Sustainable Food Systems

Healthy and Sustainable Food Systems

This comprehensive text provides the latest research on key concepts principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and in turn the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health sustainability and equity in relation to food systems Healthy and Sustainable Food Systems examines what constitutes a food system with chapters on production manufacturing distribution and retail among others. The text explores health and sustainable diets looking at issues such as overconsumption and waste. The book ends with discussions about the politics policy personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health this text introduces core knowledge for students academics practitioners and policy-makers from a range of disciplines including food and nutrition sciences dietetics public health public policy medicine health science and environmental science.

GBP 38.99
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Geographies of Food and Power

Geographies of Food and Power

This book provides a comprehensive overview of the production and consumption of food suitable for use in undergraduate classrooms either at the intermediate or advanced level. It takes an intersectional approach to difference and power and approaches standard subjects in the geography of food with a fresh perspective focusing on inequality uneven production and legacies of colonialism. The book also focuses on places and regions often overlooked in conventional narratives such as the Americas in the domestication of plants. The topics covered in the textbook include: descriptions and analyses of food systems histories of agricultural development with a focus on the roles of different regions major commodities such as meat grains and produce with a focus on the place of production contemporary challenges in the food system including labor disasters/conflict and climate change recent and emerging trends in food and agriculture such as lab-grown meat and vertical urban farms Geographies of Food and Power takes a synthetic approach by discussing food as something produced within an interconnected system in which labor food quality and the environment are considered together. It will be a valuable resource for students of human geography environmental geography economic geography food studies and development.

GBP 34.99
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Food Safety and Inspection An Introduction

Food Safety and Inspection An Introduction

The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment the judgment of whether a food is fit for human consumption requires an evaluation of health hazards many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues and is an essential read for anyone interested in becoming a food inspector. | Food Safety and Inspection An Introduction

GBP 46.99
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Life at Home for People with a Dementia

Life at Home for People with a Dementia

Life at Home for People with a Dementia provides an evidence-based and readable account of improving life at home for people with a dementia and their families. There are estimated to be 47 million people with a dementia worldwide the majority of whom will live or want to live in their own home. Yet there is a major shortcoming in available knowledge on what life is like for people with a dementia living at home. Most research focuses on care in hospitals or care homes and takes a medical perspective. This book bridges this gap in knowledge by providing a comprehensive and critical overview of the best available evidence on enabling people with a dementia to live well at home from the viewpoint of those living with the condition and in the context of global policy drivers on ageing and health as well as technological advances. The book includes chapters on citizenships – that is the diversity of people living with a dementia – enabling life at home rethinking self-management the ethics and care of people with a dementia at home technological care and citizenship and sharing responsibilities. It concludes with a care manifesto in which we set out a vision for improving life at home for people with a dementia that covers the areas of professional practice education and care research. By covering a wide range of interrelated topics to advance understanding and practice as to how people with a dementia from diverse backgrounds can be supported to live well at home this book provides a synthesised critical and readable understanding of the complexities and risks involved.

GBP 36.99
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Food Systems Law An Introduction for Non-Lawyers

Food Systems Law An Introduction for Non-Lawyers

Food law is a rapidly developing area with interest being driven at the consumer handler and farm level. This introductory textbook provides an overview of the concepts necessary for an understanding of food law and regulations providing the non-specialist reader with a more comprehensive understanding of food systems from production to consumption. Food Systems Law first introduces the US legal system and then moves on to explain the Federal Regulation of Food systems the Food Safety Modernization Act (FSMA) and the Farm Bill the single most important piece of legislation which impacts the way in which federal resources are used within the food industry. The following chapters provide concise explanations of key topics including food safety food labeling organic certification and food waste with examples from US law and policy included. Importantly the book also addresses key topics which overlap with food law such as environmental health and agricultural law. This textbook is geared towards a non-legal audience particularly students of interdisciplinary food studies and food science who are taking food law courses as well as those studying agricultural law food policy and environmental law. It will also be of interest to professionals working in the food industry and those who want to learn more about how food is regulated. | Food Systems Law An Introduction for Non-Lawyers

GBP 34.99
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How to Create a Sustainable Food Industry A Practical Guide to Perfect Food

How to Create a Sustainable Food Industry A Practical Guide to Perfect Food

This book presents a practical guide to help businesses navigate the complex topics of sustainability in the food industry. The book takes you on a journey along the food value chain from farm to fork exploring key opportunities to increase positive impacts and circularity at each step of the journey. Written by a team of authors with decades of experience in the food industry and academia it provides guidance on how to analyse sustainability across the value chain and life cycle of a food product and how to design implement and communicate strategies to customers. Furthermore the book shows that there are not always straightforward solutions but rather choices and trade-offs that require an understanding of what is best suited to the product customers and business in question. It demystifies a variety of topics such as local sourcing regenerative agriculture plant-based protein and the environmental impact of meat production and draws on a wide range of case studies from across the globe to provide concrete real-world examples. While a perfect food system may not exist informed decisions can go a long way to reshape and transform the food industry as we know it. This book will be of great interest to professionals working in the food and agriculture industries as well as students and scholars of sustainable food systems and sustainable business. | How to Create a Sustainable Food Industry A Practical Guide to Perfect Food

GBP 31.99
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Localizing Global Food Short Food Supply Chains as Responses to Agri-Food System Challenges

Localizing Global Food Short Food Supply Chains as Responses to Agri-Food System Challenges

Short food supply chains (SFSCs) rely primarily on local production and processing practices for the provision of food and are in principle more sustainable in social economic and environmental terms than supply chains where production and consumption are widely separated. This book reviews and assesses recent initiatives on this topic from an interdisciplinary perspective. In theoretical terms it draws on and advances two key concepts namely place (particularly embeddedness in local economic networks and communities) and governance (particularly in addressing sustainability concerns in an inclusive and socially just manner). Empirically the book examines a diverse set of SFSCs such as small-scale entrepreneurship farmers’ markets community supported agriculture and grassroots and solidarity networks. The main examples discussed are from Europe and North America but the issues are applicable in a global context. The book is of interest to advanced students researchers and professionals in food studies sociology geography planning politics and environmental studies. | Localizing Global Food Short Food Supply Chains as Responses to Agri-Food System Challenges

GBP 38.99
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Routledge Handbook of Food as a Commons

Routledge Handbook of Food as a Commons

This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought interpreted and practiced around the old/new paradigms of commons and commoning. The overall aim is to investigate the multiple constraints that occur within and sustain the dominant food and nutrition regime and to explore how it can change when different elements of the current food systems are explored and re-imagined from a commons perspective. The book sparks the debate on food as a commons between and within disciplines with particular attention to spaces of resistance (food sovereignty de-growth open knowledge transition town occupations bottom-up social innovations) and organizational scales (local food national policies South–South collaborations international governance and multi-national agreements). Overall it shows the consequences of a shift to the alternative paradigm of food as a commons in terms of food the planet and living beings. Chapters 1 and 24 of this book are freely available as downloadable Open Access PDFs at http://www. taylorfrancis. com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4. 0 license. | Routledge Handbook of Food as a Commons

GBP 42.99
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Food in World History

Food in World History

Now in its third edition Food in World History explores culinary cultures and food politics throughout the world from ancient times to the present day with expanded discussions of industrialization indigeneity colonialism gender environment and food and power. It examines the long history of globalization of foods as well as the political social and environmental implications of our changing relationship with food showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods such as Maya and Inca cuisines and peasant agriculture in the early modern era Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? How will the climate crisis affect food production and culinary cultures? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? With the inclusion of more global examples this comprehensive survey is an ideal resource for all students who study food history or food studies.

GBP 34.99
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Food & Fitness Community Partnerships

Food & Fitness Community Partnerships

This book describes many of the unique contributions of the Food & Fitness program including a number of early successes drawing lessons from efforts to form and maintain partnerships and from the strategies employed to create structural change in communities. This important study introduces the Food and Fitness community partnerships and their work to increase access to healthy locally grown food and opportunities for physical activity in vulnerable communities across the United States. Established in 2007 and funded by the WK Kellogg Foundation the partnerships are increasing the capacity of communities to participate in policy and systems change to positively affect their health and well-being. The material covered in the chapters provide an illustration of how funders grantees and partners can work together to create sustainable change at the neighborhood level to ensure that all children and families are able to thrive. A range of studies ae looked at from the various initiatives funded nationwide to evaluation methods and results and an explanation of the role of philanthropy in community development from the viewpoint of the funders. This book was originally published as a special issue of Community Development. | Food & Fitness Community Partnerships

GBP 42.99
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Food and Agricultural Tourism Theory and Best Practice

Food and Agricultural Tourism Theory and Best Practice

This book fills a gap in the growing academic discipline of food and agricultural tourism offering the first multidisciplinary approach to food tourism and the role it plays in economic development destination marketing and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture food consumption and safety and rural heritage and sustainability. The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally Part IV looks at the financial policy and legal requirements relating to food tourism development providing hands-on tools for students entering food tourism businesses or industries. Complemented by a wide range of international case studies key definitions and study questions Food and Agricultural Tourism is essential reading for students of tourism geography and economic development studies. | Food and Agricultural Tourism Theory and Best Practice

GBP 42.99
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World Population and World Food Supplies

World Population and World Food Supplies

Originally published in 1954. This great work surveys the distribution of the world’s population and the food production of all countries chosen as important by reason of either their demands on the world food market or their contributions to it. The author concludes that the more advanced countries can be reasonably assured of food supplies for an indefinite period. The less advanced countries can no longer rely on self-contained systems: they must seek co-operation with the advanced countries to supply them with the appliances needed for a more highly developed agriculture. This book at the time gave statesmen and their scientific advisers agriculturalists and agricultural economists an invaluable new instrument. | World Population and World Food Supplies

GBP 44.99
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