Agribusiness and primary industries Books

Book SynopsisThrough his ethnographic study of the fishermen and their religious beliefs, Webster speaks to larger debates about religious radicalism, materiality, economy, language, and the symbolic. These debates also call into question assumptions about the decline of religion in modern industrial societies.Trade Review"A provocative study that draws on the traditional strengths of [anthropology]: village community, reflexive ethnography, ritual and everyday life . . . In addition to scholars of Christianity, anthropologists of Europe, and those interested in the globalization of religion generally, this book could make a good pairing with other works on religious life taking different theoretical turns and engaging distinct ethnographic settings . . . Webster's work makes an excellent contribution to the Contemporary Anthropology of Religion series and portends more good things to come from this young scholar." - Anthropology News 'An innovative attempt to understand the relationship between language and materiality in terms of the Protestant doctrine of consubstantiation . . . The Anthropology of Protestantism enriches the engagement between anthropology and theology, and is a valuable contribution to the anthropology of Christianity and the study of language and materiality. It deserves to earn a wide readership.' - The Anthropology of Christianity Bibliographic Blog "Webster's timely and fascinating book takes us inside the world of an austere traditional community of Protestant Brethren who must confront the radical economic and ecological crisis of the contemporary fishing industry, but with their gaze always fixed on the End of Days. The Anthropology of Protestantism takes us beyond the established study of Pentecostal and charismatic churches, and offers compelling ethnographic and theoretical insights into contemporary Protestantism." - Fenella Cannell, PhD, Social Anthropology, London School of Economics and Political Science, UK "This is quite simply the most compelling, rounded account of the lives of fundamentalist Christians that we have in the anthropological literature. All that is important to the Christians of this Scottish fishing village is here the prayers, the sermons, the sense of human degradation and potential salvation, the immanence of the divine, the imminence of the end times, and the drive to proselytize everywhere, even in the midst of hard and dangerous work at sea. And of course the importance of divine word is here too, in a profound account of the 'sincere' bible reading and speaking that ties these lives together. Concluding with a stunning reconceptualization of modern enchantment as consubstantiation, this elegantly written and powerfully argued book should be read by anyone who wants to know how such demanding forms of Christianity are lived in the contemporary world." - Joel Robbins, Department of Anthropology, University of California, San Diego, USATable of ContentsIntroduction: Gamrie, Words, Signs PART I: GAMRIE 1. Situating Gamrie 2. The Triple Pinch PART II: WORDS 3. Preaching 4. Testimony 5. Fishing PART III: SIGNS 6. Providence and Attack 7. Eschatology Conclusion: Enchantment

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Book SynopsisAnne Murcott is Professorial Research Associate, Food Studies Centre, SOAS University of London and Honorary Professor, University of Nottingham, UK.Warren Belasco is Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. Peter Jackson is Professor of Human Geography at the University of Sheffield, UK.Trade ReviewThe Handbook of Food Research covers the whole spectrum of research related to food production, distribution and consumption -- Ellen J. Helsper * LSE Review of Books *This impressive compendium introduces readers to research in food history and sociology on diverse topics including food technologies, adulteration, marketing, and waste; nutrition, food security, and famine; farming, terroir, meals, and media; eating disorders, obesity, and food politics. It will be an invaluable resource for both beginning and established scholars seeking a comprehensive overview of foodways research. * Carole Counihan, Editor-in-Chief of 'Food and Foodways' and co-editor of 'Food and Culture: A Reader' and 'Taking Food Public: Redefining Foodways in a Changing World.' *An ambitious and judicious compilation of reviews of international research on the diverse topics constituting the fragmented field of food studies, this book amasses the evidence and theory from many disciplines needed for a coherent and relevant understanding of current issues of provision, consumption and policy. * Alan Warde, Professor of Sociology, School of Social Sciences, University of Manchester, UK. *This Handbook is a comprehensive examination of food in its social, ecological, nutritional, cultural and political dimensions by a stellar line-up of research-scholars. Its organizing frameworks of history, provisioning, consumption, and current issues underscore food’s centrality to all scales of social life. * Philip McMichael, Cornell University, USA *These authoritative essays illuminate key analytical themes and future challenges confronting contemporary and historical research on food in the social sciences. This erudite collection will be an indispensable companion for researchers in the rapidly expanding, diverse field of food studies. * David Goodman, Visiting Professor, Department of Geography, King's College London, and Professor Emeritus of Environmental Studies, University of California, Santa Cruz, USA *Making an inventory of paradigms and methods, with an abundance of very relevant empirical data, the authors of this handbook show, in an exemplary manner, how forty years of multidisciplinary interest for food led to the emergence of the "food research"; a sector becoming one of the most dynamic fields of the contemporary science. * Jean Pierre Poulain, Sociologist and Anthropologist, Taylor’s University, Malaysia and University of Toulouse 2, France *This is an important collection of writings by an international group of scholars on the production, distribution and consumption of food, that is both firmly anchored in history and addresses contemporary social problems. It is a valuable guidebook to the rapidly growing and highly diverse field of food research. * Jukka Gronow, Professor Emeritus, Department of Social Sciences, University of Helsinki, Finland *A cross-disciplinary and historically rich review, a future research agenda and much provocation. This book will encourage food studies scholars to chart the continuities and changes, consensus and contest in the biological, environmental and social relations of food. * Jane Dixon, Senior Fellow, Australian National University, Australia *Table of ContentsForeword by Sidney W. Mintz (John Hopkins University, USA) A Burgeoning Field: Introduction to The Handbook of Food Research - Anne Murcott (SOAS, University of Nottingham and London South Bank University, UK) Part One: Historical Essentials Editorial Introduction The History of Globalization and the Food Supply - Leigh Bush, Adrianne Bryant, and Richard Wilk (Indiana University, USA) Re-thinking the Economic and Social History of Agriculture and Food, Through the Lens of Food Choice - Richard Le Heron (University of Auckland, NZ) Feeding Growing Cities in the Nineteenth and Twentieth Centuries: Problems, Innovations and Reputations - Peter Scholliers and Patricia Van Den Eeckhout (Vrije Universiteit Brussel, Belgium) The Historical Development of Industrial and Domestic Food Technologies - Mónica Truninger (Institute of Social Sciences, University of Lisbon, Portugal) Social History of the Science of Food Analysis and the Control of Adulteration - Peter J. Atkins (University of Durham, UK) Representations of Food Production and Consumption: Cookbooks as Historical Sources - Kyri W. Claflin (Boston University, USA) Part Two: Frameworks of Provision: Production and Distribution Editorial Introduction Contemporary Food Systems - Terry Marsden (Cardiff University, UK) Economics, Food Demand and Nutrition - Richard Tiffin and Matthew Salois (University of Reading, UK) Food Chains - Bill Pritchard (University of Sydney, Australia) Food and the Audit Society - Hugh Campbell (University of Otago, NZ) Environmental Issues in Agriculture: Farming Systems and Ecosystem Services - Michael Winter (University of Exeter, UK) Appellations and indications of origin, terroir, and the social construction and contestation of place-named foods - Harry G. West (SOAS, UK) A Critical Turn in Hospitality and Tourism Research - Richard Mitchell and David Scott (School of Hospitality, Otago Polytechnic, NZ and Southern Cross University, Australia) Part Three: Buying and Eating Editorial Introduction Food Marketing - Marianne Elisabeth Lien (University of Oslo, Norway) and Eivind Jacobsen (National Institute for Consumer Research (SIFO), Oslo, Norway) Food Retailing - Allan G. Hallsworth (University of Portsmouth, UK) The Twenty-First Century 'Food Consumer': The Emergence of Consumer Science - Helene Brembeck (Centre for Consumer Science, CFK, University of Gothenburg, Sweden) Appetite and Satiety - A Psychobiological Approach - John Blundell, Michelle Dalton, Graham Finlayson (University of Leeds, UK) Sociology of Food Consumption - Lotte Holm (Copenhagen University, Denmark) Meals: Eating at Home and 'Eating Out' - Alice Julier (Chatham University, USA) Drinks: Water, 'Soft' and Alcoholic - Tom Brennan (United States Naval Academy, USA) Food and Identity - Krishnendu Ray (New York University, USA) Part Four: Contemporary Issues, Problems and Policy Editorial Introduction Hunger and Famine Worldwide - Ellen Messer (Boston University, USA) The Politics of Food and Nutrition Policies - David F. Smith (University of Aberdeen, UK) Risk and Trust in the Food Supply - Unni Kjærnes (The National Institute for Consumer Research, Oslo, Norway) Food (In)security in the Global "North" and "South" - Jane L. Midgley (University of Newcastle, UK) Food and the Media: Production, Representation and Consumption - Roger Dickinson (University of Leicester, UK) Eating Disorders and Obesity: Symptoms of a Socially Sanctioned Pathway in the Modern World - Jane Ogden (University of Surrey, UK) Food Waste - Catherine Alexander (Goldsmiths' College London, UK) Nicky Gregson (University of Sheffield, UK) and Zsuzsa Gille (University of Illinois at Urbana-champaign, USA) References Name Index Subject Index

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Book Synopsis“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.Trade ReviewNew York Times BestsellerWashington Post BestsellerNational Post Bestseller (Canada) “Olmsted’s well-researched exposé reveals how often what we eat isn’t what it seems. (Parmesan cheese made of wood pulp or fake lobster rolls, anyone?) Eye-opening.” —PEOPLE magazine “Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. Olmsted’s research is impressive, and he lets no stone go unturned. He lets the terrifying facts speak for themselves, adding just a little humor . . . Olmsted’s sharp language will hopefully put fires under counterfeiters everywhere . . . With the guiding hand of a good friend and prose that keeps the reader’s eye moving, Olmsted insists that readers ‘shop better and cook more.’” —Publishers Weekly, starred review “Equal parts foodie chronicle and investigative exposé . . . Real Food / Fake Food is less treatise than guidebook, showing readers how to navigate an increasingly complex food system.” —Outside magazine “Required reading for cooks who genuinely care about quality and health . . . a fascinating read that sheds light on our under-regulated food industry. The book also serves as a handy guide to what items consumers should avoid, and how to find and identify the real deal.” —CookingLight.com “A striking look at the food industry. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag — until now.”—Ming Tsai, author, chef, and host of PBS’s Simply Ming “Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.”—Steven Raichlen, author of the Barbecue! Bible cookbook series and host of Project Smoke and Primal Grill on PBS “Do not take another bite or swallow another sip of anything, for your sake and the sake of your children, before reading Real Food Fake Food. It is the health equivalent of Ralph Nader's expose Unsafe at any Speed. The content blows the doors off the kitchens.” —Michael Patrick Shiels, radio host and author of Invite Yourself to the Party “Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry. At the same time his love of great food and his skill in writing about it make me want to try every one of the real foods he recommends. A must-read for anyone with an interest in, well, eating.”—Dan Dunn, author of American Wino: A Tale of Reds, Whites and One Man’s Blues “The world is full of delicious, lovingly-crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors that are hard to identify. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. I'll never look at a menu the same way again.”—Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm “In his solidly researched new book, USA Today food and travel columnist Olmsted, a well-traveled and knowledgeable food writer, takes readers on an enlightening but frequently disturbing culinary journey. While providing fascinating insights into where and how some of the most delicious food products are produced, the author also reveals how often these are imitated to detrimental effect…A provocative yet grounded look at the U.S. food industry.” —Kirkus Reviews “This is an important book to help all buyers shop prudently and with a wary eye toward the claims of food producers. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.” —Library Journal “Olmsted gives us the lay of this seedy landscape with momentum and aplomb. He demystifies the process by which fake ingredients end up in your shopping cart, explains why some of these deceitful foods could be a real threat to your health, and sheds a light on the government policies and shortsighted commercialism that landed them there.” —Mother Jones

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Book Synopsis

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Book SynopsisThis book is an introduction to the management of Food & Beverage operations within luxury hotel environment. It provides detailed coverage of operational areas within the Food & Beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day to day running of outlets.A reference for any hospitality management student wishing to gain sufficient knowledge in the subject, it also demonstrates how to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. And it looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns. The textbook is divided in several main sections, gradually familiarizing the reader with the complexity of management activities within the Food and Beverage department. The main departments involved within Food & Beverage are presented, and their respective functions outlined in details. At the end of each chapter the reader is invited to test his knowledge through realistic industry case studies. Action plans and proposed solutions will be suggested, as well as recommendations of how to improve customer satisfaction and increase profitability within the organization. Students will then be able to conduct an operational analysis and a ""business health check"" to any given F&B organization. The book will be useful to hospitality management students, restaurant managers, and F&B professionals in supervisory positions already working in the hotel industry.

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Book SynopsisChocolate - the very word conjures up a hint of the forbidden and a taste of the decadent. Yet the story behind the chocolate bar is rarely one of luxury. From the thousands of children who work on plantations to the smallholders who harvest the beans, Chocolate Nations reveals the hard economic realities of our favourite sweet. This vivid and gripping exploration of the reasons behind farmer poverty includes the human stories of the producers and traders at the heart of the West African industry. Orla Ryan shows that only a tiny fraction of the cash we pay for a chocolate bar actually makes it back to the farmers, and sheds light on what Fair Trade really means on the ground. Provocative and eye-opening, Chocolate Nations exposes the true story of how the treat we love makes it on to our supermarket shelves.Trade ReviewA captivating read, painting a lively picture of the West African cocoa trade from a variety of perspectives. * Daniel Balint Kurti, Global Witness *Arresting and provocative. The author’s interviews with labourers movingly illuminate the struggles that lie behind an icon of western indulgence. * Financial Times *Presents the tragic and shocking detail behind the world's favourite confectionery. * New Agriculturist *I gave up eating chocolate years ago after seeing at first hand the exploitation that surrounds its production in Africa. Since then, endless panaceas and fair trading schemes have failed to improve the lot of the farmers. It was about time a book like this was written. * Stephen Chan OBE, author of The End of Certainty *Paints a disturbing and subtle picture of an industry few chocolate consumers think about. * Sydney Morning Herald *A fascinating account of the struggles of cocoa producers in West Africa, almost all of them smallholders, and what it takes to turn a crop of cocoa into a warehouse full of Ferrero Rocher. * The Guardian *That Mmmmoment when our lips meet the meltilicious chocolate bar we've been waiting for all day ... well, it could be the last bite we take of it that tastes right after reading this exposé of the cocoa industry. "Fair trade" is a great feelgood advertising line, but it is often a contradiction in terms. Not much profit trickles down from the shelves of our shops to the farmers and child labour (in reality, trafficked or slave labour, Ryan says) of Ghana and Ivory Coast whose poverty is covered up by weasel words from trade associations and financial interests glibly defending exploitation and profiteering. * The Times *A courageous and thoughtful account of a murky industry. * Times Literary Supplement *Table of ContentsPrologue 1. Ghana is Cocoa 2. Cocoa Wars 3. Child Labour 4. Follow the Money 5. From Bean to Bar 6. Fairtrade Myths and Reality 7. Trading Games 8. Building a Sustainable Future Epilogue Notes Index

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