Food Industry

This book examines policy responses to food waste and loss, an issue of significant, global concern, with one-third of food produced for human consumption lost or wasted.Investigating food waste and loss under an interdisciplinary lens, the contributors...

Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and...

Focusing on ethnography and interviews with subsistence food producers, this book explores the resilience, innovation and creativity taking place in subsistence agriculture in America. To date, researchers interested in alternative food networks have...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781638292517Author R Christopher LongstreetFormat PaperbackPage Count 192Imprint Austin MacauleyPublisher Austin MacauleyWeight(grams) 127g

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788772102948Author Steffen AndersenFormat HardbackPage Count 240Imprint Aalborg University PressPublisher Aalborg University Press

Imagine eating a burger grown in a laboratory, a strawberry picked by a robot, or a pastry created with a 3-D printer. You would never taste the difference, but these technologies might just save your health and the planet's. Today, landmark advances...

A pick-your-own-path guide to launching and sustaining a successful food or beverage businessThe specialty food and beverage business is a thriving industry, and the barriers to entry are low: all you need is a recipe idea and a place to make it. It...

In Catching Hell, longtime seafood mogul Allen Ricca and author Joe Muto take readers behind the scenes of the high-end restaurant world and the international market for seafood, and how that industry has been impacted perhaps like no other due to the...

This new edition offers a timely update to the leading textbook dedicated to all aspects of U.S. food policy. The update accounts for experience with policy changes in the 2014 Farm Bill and prospects for the next Farm Bill, the publication of the...

The Slow Food movement was set up in Italy as a response to the dominance of fast food chains, supermarkets and large-scale agribusiness. It seeks to defend what it calls 'the universal right to pleasure' and promotes an alternative approach to food...

The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented...

Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781760899332Author Gabrielle ChanFormat PaperbackPage Count 320Imprint Penguin Random House AustraliaPublisher Penguin Random House Australia

Neoliberals often point to improvements in public health and nutrition as examples of globalisation's success, but this book argues that the corporate food and medicine industries are destroying environments and ruining living conditions across the world...

Slow Food began in the late 1980s as a response to the spread of fast food establishments and as a larger statement against globalization and the perceived deterioration of modern life. Since then, slow practices have permeated into other areas,...

Satisfy Your Hunger for Success Catering to a new generation of foodies looking for quick and unique specialties, the mobile food business is booming with new opportunities for eager entrepreneurs like you. From gourmet food to all-American basics and...

Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the...

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first...

Around the world, food has probably never been as safe as it is today. However, periodic crises have aroused consumer anxiety and contributed to a general lack of confidence in the agro-industrial system. The diverse nature of these crises increases...

The interrelations between accounting and food have been hitherto neglected at an international level. This regret is particularly meaningful with regards to Italy, where 'Food', besides being a physiological need to satisfy, is one of the main pillars...

A key to the long-term success of a food business is being able to regularly review and advance its operations, products and services. Drawing on their industry and academic expertise the authors have identified three vital aspects of food business...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781774582473Author Renee GuilbaultFormat PaperbackPage Count 252Imprint Page Two PressPublisher Page Two PressWeight(grams) 372gDimensions(mm) 229mm * 152mm...

When's the last time you picked up a business book that was so engaging you couldn't put it down? Steve Difillippo was only 24 when he opened his first Davio's restaurant. Since then, he's wowed Julia Child with his pomodoro, overlooked some triple-X...

Culinary Man and the Kitchen Brigade offers an exploration of the field of normative subjectivity circulated within western fine dining traditions, presenting a theoretical analysis of the governing relationship between the chef, who embodies the...

Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York.Through the voices of chefs and other professionals in the industry, this book...

This thought-provoking, accessible book critically examines the dominant food regime on its own terms, by seriously asking whether we can afford cheap food and by exploring what exactly cheap food affords us.The author shows why today's global food...

This thought-provoking, accessible book critically examines the dominant food regime on its own terms, by seriously asking whether we can afford cheap food and by exploring what exactly cheap food affords us.The author shows why today's global food...

A shocking and unputdownable expose of the United States meat industry and the growing disappointment of alternative meat producers that "is required reading for anyone who eats" (Christopher Leonard, New York Timesbestselling author). Well before...