Roundtable on Food: More food for thought

Rimas and Fraser present a detailed and informative account of beef consumption in our society, documenting how the domestication of cattle has evolved as a food source, economic resource and even as artistic and religious inspiration.

In From the Farm to the Table, over forty farm families from America's heartland detail the practices and values that relate to their land, work, and communities. Their stories reveal that those who make their living in agriculture are savvy to the influence of world politics on local issues.

Under the editorial guidance of agroecology experts Martha Rosemeyer and the internationally renowned Dr. Stephen R. Gliessman, this text establishes a framework for how the conversion to sustainable agriculture can be accomplished and presents case studies from around the world that illustrate how the process is already underway.

See chapter called "Wondrous fruit, bountiful land: from farms to agribusiness" for information for agribusiness' impact on Florida.

Across the country and around the world, people avidly engage in the cultural practice of hunting. Children are taken on rite-of-passage hunting trips, where relationships are cemented and legacies are passed on from one generation to another. Meals are prepared from hunted game, often consisting of regionally specific dishes that reflect a community’s heritage and character. Deer antlers and bear skins are hung on living room walls, decorations and relics of a hunter’s most impressive kills.   Only 5 percent of Americans are hunters, but that group has a substantial presence in the cultural consciousness. Simon J. Bronner investigates this debate, reflecting on the social, psychological, and anthropological issues of the debate, reevaluating notions of violence, cruelty, abuse, and tradition as they have been constructed and contested in the twenty-first century.

In this accessible guide, Newkirk teaches readers hundreds of simple ways to stop thoughtless animal cruelty and make positive choices. For each topic, Newkirk provides hard facts, personal insight, inspiration, ideas, and resources.

Learn more about current policies designed to protect consumers and how to challenge them if necessary. Issues of fraudulent promotion, labeling, and advertising by members of the food industry are also examined.

FoodSafety.gov is the gateway to food safety information provided by government agencies.

Food allergies are an increasing health issue in Western societies, presenting a major challenge for the food industry. As a result there has been a wealth of research into developing effective methods for detecting allergenic residues in food. Detecting allergens in food reviews the range of detection techniques and their application to all the main allergens in food.

Examines the potential food-safety benefits and other consequences of making establishment-specific data publicly available on the Internet. The report includes how factors such as level of aggregation, timing of release, level of completeness, and characterization of the data or context in which the data are presented might affect their utility in improving food safety. The report also examines potential ways that food-safety benefits and other effects of publicly posting the data might be measured.

This book gives us the facts about how genetically engineered food is entering our diet. It looks at what they are, how they are produced, why they remain unlabeled, and how they arrive on our plates unannounced. This edition includes a new introduction and is updated throughout.

"In Food, Inc., acclaimed journalist Peter Pringle shows how both sides in this overheated conflict have made false promises, engaged in propaganda science, and indulged in fear-mongering. In this urgent dispatch, he suggests that a fertile partnership between consumers, corporations, scientists, and farmers could still allow the biotech harvest to reach its full potential in helping to overcome the problem of world hunger, providing nutritious food and keeping the environment healthy."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

At last, here is a graduate-level textbook that focuses on the very latest information on the molecular and cellular mechanism of several major foodborne bacterial pathogens. For the first time in the field, this book makes the link between foodborne illness and immunology. It also covers virulence genes and their regulation in the host or the food environment, pathogenicity testing models, clinical symptoms and prevention and control strategies. Unlike other textbooks this one also covers the host/parasite interaction to a level where readers have a real appreciation of the disease mechanism. It is imperative that we acquire a better understanding of foodborne pathogens. And this is what this brilliant and timely contribution to the subject offers.

A history of milk and its many uses in different cultures of the world

Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention.

The importance of food in our individual lives raises moral questions from the debate over eating animals to the prominence of gourmet cookery in the popular media. Through philosophy, Elizabeth Telfer discusses issues including our obligations to those who are starving; the value of the pleasure of food; food as art; our duties to animals; and the moral virtues of hospitableness and temperance. Elizabeth Telfer shows how much traditional philosophy, from Plato to John Stuart Mill, has to say to illuminate this everyday yet complex subject.

Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in in the "Epicurean Trilogy." Essays are organized thematically and written by philosophers, food writers, and professional chefs.

This book is an extensive, original and systematic treatment of many important philosophical and ethical aspects of food (consumption and production). May we eat just anything? Can we do everything with animals, even genetic modification? If not, how can we regulate those processes so that they lead to optimum animal welfare while at the same time producing optimum taste? The production of food also causes environmental pollution a? does the fight against hunger have priority over the care of the environment? The care of the environment, animal welfare, and the quality of food should be in a certain harmony, but that is far from granted and hardly easy to achieve.

Includes philosophical discussions on food metaphysics, food epistemology, gustatory aesthetics, food ethics, food technology, food politics, and food identity.