Cultural studies: food and society Books
Sidestone Press Barely Surviving or More than Enough?: The
Book SynopsisHow people produced or acquired their food in the past is one of the main questions in archaeology. Everyone needs food to survive, so the ways in which people managed to acquire it forms the very basis of human existence. Farming was key to the rise of human sedentarism. Once farming moved beyond subsistence, and regularly produced a surplus, it supported the development of specialisation, speeded up the development of socio-economic as well as social complexity, the rise of towns and the development of city states. In short, studying food production is of critical importance in understanding how societies developed.Environmental archaeology often studies the direct remains of food or food processing, and is therefore well-suited to address this topic. What is more, a wealth of new data has become available in this field of research in recent years. This allows synthesising research with a regional and diachronic approach.Indeed, most of the papers in this volume offer studies on subsistence and surplus production with a wide geographical perspective. The research areas vary considerably, ranging from the American Mid-South to Turkey. The range in time periods is just as wide, from c. 7000 BC to the 16th century AD. Topics covered include foraging strategies, the combination of domestic and wild food resources in the Neolithic, water supply, crop specialisation, the effect of the Roman occupation on animal husbandry, town-country relationships and the monastic economy. With this collection of papers and the theoretical framework presented in the introductory chapter, we wish to demonstrate that the topic of subsistence and surplus production remains of interest, and promises to generate more exciting research in the future.Table of ContentsStudying subsistence and surplus production – Maaike Groot and Daphne LentjesThe role of gathering in Middle Archaic social complexity in the Mid-South: a diachronic perspective – Stephen B. Carmody and Kandace D. HollenbachRethinking Neolithic subsistence at the gateway to Europe with new archaeozoological evidence from Istanbul – Canan ÇakırlarAgricultural production between the 6th and the 3rd millennium cal BC in the central part of the Valencia region (Spain) – Guillem Pérez Jordà and Leonor Peña-ChocarroFrom subsistence to market exchange: the development of an agricultural economy in 1st-millennium-BC Southeast Italy – Daphne LentjesThree systems of agrarian exploitation in the Valencian region of Spain (400–300 BC) – Mª Pilar Iborra Eres and Guillem Pérez JordàThe well in the settlement: a water source for humans and livestock, studied through insect remains from Southeast Sweden – Magnus HellqvistThe Late Iron Age-Roman transformation from subsistence to surplus production in animal husbandry in the Central and Western parts of the Netherlands – Joyce van Dijk and Maaike GrootTracing changes in animal husbandry in Mallorca (Balearic Islands, Western Mediterranean) from the Iron Age to the Roman Period – Alejandro Valenzuela, Josep Antoni Alcover, Miguel Ángel CauFood production and exchanges in the Roman civitas Tungrorum – Fabienne Pigière and Annick LepotEntrepreneurs and traditional farmers: the effects of an emerging market in Middle Saxon England – Matilda HolmesScant evidence of great surplus: research at the rural Cistercian monastery of Holme Cultram, Northwest England – Don O’Meara
£33.75
Food & Agriculture Organization of the United Nations (FAO) Género y pérdida de alimentos en cadenas de valor
Book SynopsisBy linking key concepts from gender-sensitive value chain development and food loss, it emerges that gender inequalities affect the overall efficiency of the food value chain. This publication aims to help policy-makers, project designers and field practitioners to conceptualize the nexus between gender equality and food loss while offering practical guidance on and tools for integrating gender concerns into the planning and implementation of food loss studies and reduction strategies and interventions.
£19.76
Food & Agriculture Organization of the United Nations (FAO) Report of the Expert Meeting on Ciguatera
Book SynopsisThis publication provides a risk assessment of known toxins leading to ciguatera poisoning as well as guidance on risk management options, including establishing and/or strengthening surveillance programmes and monitoring transmission through the food web. Ciguatera poisoning (CP) is one of the most common food-borne illnesses related to seafood consumption. While in some regions it has been known for centuries, its true incidence is not fully understood, with an estimated 10 000–50 000 people affected every year. CP is predicted to become more common due to climate change and the globalization of trade, which may contribute to its spread. CP is caused by the consumption of marine species that have become toxic from feeding on toxic benthic dinoflagellates (Gambierdicus toxicus) or from the consumption of carnivorous marine species that have consumed other toxic species that have fed on the dinoflagellate. Gambierdicus toxicus is found primarily in the tropics and more than 400 aquatic species are known to be vectors of ciguatera
£34.36
Food & Agriculture Organization of the United Nations (FAO) Régimes alimentaires sains et durables: Principes
Book SynopsisCes principes directeurs sont le résultat d'une consultation d'experts dirigée conjointement par la FAO et l'OMS en juillet 2019. Ils adoptent une approche holistique des régimes alimentaires et tiennent compte des recommandations nutritionnelles internationales, du coût environnemental de la production et de la consommation alimentaires ainsi que de la capacité d'adaptation aux contextes sociaux, culturels et économiques locaux. L'expression «alimentation saine et durable» a été convenue au cours de la consultation pour englober les deux dimensions de l'alimentation – durabilité et salubrité. Les régimes alimentaires sains et durables sont des modèles alimentaires qui promeuvent toutes les dimensions de la santé et du bien-être des individus, présentent un faible impact environnemental, sont accessibles, abordables et sont culturellement acceptables. Ils visent le bien-être des individus à toutes les étapes de la vie, pour les générations actuelles et futures. Ils contribuent à prévenir la malnutrition sous toutes ses formes et à réduire les risques de maladies non transmissibles liées à l'alimentation, tout en soutenant la préservation de la biodiversité. Ces principes directeurs soulignent le rôle de la consommation et des régimes alimentaires dans la contribution à la réalisation des objectifs de développement durable (ODD) au niveau des pays, en particulier les objectifs 1 (Pas de pauvreté), 2 (Faim zéro), 3 (Bonne santé et bien-être), 4 (Éducation de qualité), 5 (égalité entre les sexes), 12 (consommation et production responsables) et 13 (action pour le climat). Ils sont transcrits sous forme de messages clairs et non techniques à l'usage des gouvernements et d'autres acteurs impliqués dans la prise de décision politique et la communication.
£21.56
Food & Agriculture Organization of the United Nations (FAO) Fruit and vegetables: your dietary essentials,
Book SynopsisThe International Year of Fruits and Vegetables 2021 (IYFV), as declared by the UN General Assembly in Resolution A/RES/74/244, aims at raising awareness of, directing policy attention to, and sharing good practices on the nutritional and health benefits of fruit and vegetable consumption, the contribution of fruit and vegetable consumption to the promotion of diversified, balanced and healthy diets and lifestyles, and reducing loss and waste of fruits and vegetables. This background paper outlines the benefits of fruit and vegetable consumption, but also examines the various aspects of the fruit and vegetable sector from a food systems approach: from sustainable production and trade to loss and waste management. This paper provides an overview of the sector and a framework and a starting point for discussion for the Year, highlighting the interlinkages of stakeholders and key issues to be considered for action during the IYFV
£38.36
Food & Agriculture Organization of the United Nations (FAO) Frutas y verduras – esenciales en tu dieta: Año
Book SynopsisEl Año Internacional de las Frutas y Hortalizas 2021 (IYFV) tiene como objetivo concienciar sobre los beneficios nutricionales y sanitarios del consumo de frutas y hortalizas. Este documento ofrece una visión general de las actividades que tendrán lugar durante el IYFV.
£35.96
Food & Agriculture Organization of the United Nations (FAO) Drivers and stressors of resilience to food
Book SynopsisResilience is often associated with multivalued and multi-faceted strategies, programs, and projects. After approximately 15 years of empirical evidence in the literature, few research questions remain unexplored and unanswered, especially with the recent occurrence of a global pandemic. In this paper, we are assessing whether there are few and consistently relevant elements that determine resilience capacity as well as investigating which shocks are most dramatically reducing resilience. We also investigate which coping strategies are most frequently adopted in the presence of shocks. Our results show that diversification of income sources, education, access to land, livestock, and agricultural inputs, are the main drivers of households' resilience capacity. Moreover, the most prevailing shocks are found to be natural, health and livelihood-related shocks. In addition to this, we show that reducing the quantity and quality of food consumed, seeking an extra job, selling assets, taking credit, relying on relatives and social networks are the most adopted coping strategies. Finally, we found that coping strategies are able to mitigate the adverse effects of shocks on resilience capacity; however, they are not sufficient to offset their long-term negative consequences. Our conclusion is that adequate investments in resilience are conditional to a) engaging with activities that are broadly consistent across countries and b) fine-tuning the interventions based on context-specificity
£28.45
MER Paper Kunsthalle Resonances I: Food
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£19.00
Rupa Publications India Pvt Ltd. CHILLIES, CHANNA, AND RASA: HERITAGE FOODS OF
Book SynopsisImmerse yourself in the world of Bengali cooking with award-winning food writer Nina Mukerjee Furstenau as she cooks up Bengal''s most-loved dishes. Travel to Jharkhand in search of the perfect green mango; sail across the seas to the ports of Portugal and unravel the mystery of the ubiquitous chilli; then come home to the aromatic gondhorajemon, discovering mouth-watering dishes along the waysome classics, othersesser-known delightssuch asote Maacher Jhaal, Kosha Mangsho, Pitha Patishapta Narcole Gura, Hilbeh, and many, many more. These delicious recipes, perfectly spiced with heart-warming accounts from the author''sife, will nourish the mind and body alike.
£20.24
Manohar Publishers and Distributors Why Nations Fail to Feed the Poor: The Politics
Book SynopsisThis book examines the political and economic dimensions of food security in Bangladesh and assesses the role of the state in meeting the challenges of food security. The key concern, which is at the heart of this study, is to explore how Bangladesh responds, when its people go hungry. There are no detailed empirical studies that examine the Bangladesh's role by providing an historical cum political analysis; however conventional approaches are primarily concerned with a partial diagnosis of the economic or nutritional problems of food security. This work provides a detailed picture of the missing dimensions of stateness that include the strength of institutions, the scope of state functions, and other important attributes. In doing so, it uses the concept of neo-patrimonialism to explore the political system of Bangladesh. This book explicates the various impediments to food security, ranging from the process of policy formulation to their implementation mechanisms.
£56.52
Roli Books Pvt Ltd The Great Indian Thali: Seasonal Vegetarian
Book SynopsisBringing you vegetarian wholesomeness and stories from India, Thali is an immersive tour into India’s culinary landscape. As one of the largest consumers of a vegetarian diet in the world today, many Indian communities in the plains and the peninsula have depended on the huge variety of healthy local produce rich in vegetables, fruits, nuts, grains, and cereal due to suitable climatic conditions over generations. There’s a diversity of food available for every occasion, season, festival, age, region and even the day of the week – you name it. Exquisitely designed, with 70 easy-to-make quintessentially Indian recipes, Thali will make your mouth water and jaw drop with histories of India’s places and people telling you who they are and why they eat what they eat. Doctor, nutrition expert, wellbeing advocate and columnist, Nandita Iyer is the author of three bestselling books. She has been writing on nutrition, health and food for over 15 years. Since 2006, her popular blog, Saffron Trail, has been a major resource for healthy food and vegetarian recipes.
£26.96
New India Publishing Agency Cutting-Edge Technology and Libraries
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£128.48
New India Publishing Agency Food Technology : Objective Food Chemistry and
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£42.77
Lannoo Publishers Brewers of Belgian Beer: Belgian Beer Culture in
Book SynopsisBelgians take their beer seriously. With over 400 (!) breweries in Belgium, there are many beer-related stories and histories to tell. In this book, beer connoisseur and storyteller Erik Verdonck focuses on the best 50 breweries in Belgium, large and small. He relates the most interesting, amusing and surprising anecdotes that have been gathered together in this one volume.
£36.00
Amsterdam University Press Food Culture in Medieval Scandinavia
Book SynopsisThe making, eating, and sharing of food throughout society represents an important and exciting area of study with the potential to advance the field of scholarship, particularly in the context of Scandinavian Studies. This book analyses the historical, legal, and literary sources of the region during the medieval period to explore different aspects of Scandinavian culture relating to food and drink: production, consumption (including feasts), trading (distribution), and the associated social rituals. Using new and innovative approaches, this collection of studies offers broad insights into a great variety of social practices and includes fresh information on not only social history but also traditional topics such as trade, commercial exchange, legal regulation, and political organisation. The book unites contributors from a variety of backgrounds, further enriching the content of a collection that promises to make a significant contribution to the state of current research.Table of ContentsContributors Acknowledgements Notes List of common abbreviations Part I: Food Production: Natural and Supernatural Strategies. (Andrea Maraschi) Magic, miracles and rituals to fight famine in Old Norse Literature (Karoline Kjesrud) Divine intervention in the preparations of food and drink in Old Norse Culture (Stefan Figenschow) The Rise and Extent of Commercial Stockfish Production and Trade in Medieval north-Norwegian Coastal Society Part II: Food Trade, Distribution, and Commercial Activities (Marion Poilvez) Food and Exclusion: Beer, Chicken and Social Mobility in the Saga World (Erik Opsahl) What Did the Norwegians Drink? (Magne Njåstad) Stockfish Distribution: Getting Stockfish to the Consumer (Helen Leslie-Jacobsen) The Theft of Food in Thirteenth Century Norway and Iceland Part III: Food Spaces, Consumption, and Feasting (Philip Lavender) The Semiotics of Hanging Around in the Kitchen in Late Sagas and Rímur (Andrew McGillivray) Consumption and Intoxication in an Old Norse Legendary Saga (Viktória Gyönki) Conflicts Regarding Hospitality in Old Norse Sources (Martina Ceolin) The Practice of Feasting in Medieval Iceland
£111.15
Amsterdam University Press Commerce, Food, and Identity in
Book Synopsis“Tell me what you eat, and I’ll tell you who you are” was the challenge issued by French gastronomist Jean Brillat-Savarin. Champagne is declared a unique emblem of French sophistication and luxury, linked to the myth of its invention by Dom Pérignon. Across the Channel, a cup of sweet tea is recognized as a quintessentially English icon, simultaneously conjuring images of empire, civility, and relentless rain that demands the sustenance and comfort that only tea can provide. How did these tastes develop in the seventeenth century? Commerce, Food, and Identity in Seventeenth-Century England and France: Across the Channel offers a compelling historical narrative of the relationship between food, national identity, and political economy in the early modern period. These mutually influential relationships are revealed through comparative and transnational analyses of effervescent wine, spices and cookbooks, the development of coffeehouses and cafés, and the ‘national sweet tooth’ in England and France.Table of ContentsIntroduction: The Economics of Taste Chapter 1: Méthode Anglaise: Transnational Exchange and the Origins of Champagne Chapter 2: Primary Sauces: The Rise of Cookbooks, Cuisines, and Corporations Chapter 3: London Coffeehouse or Parisian Café? Chapter 4: Sugar and Empire: Tea’s ‘Inseparable Companion’ Conclusion Bibliography
£101.65
Amsterdam University Press In the Kitchen, 1550-1800: Reading English
Book SynopsisIn the Kitchen insists that the preparation of food, whether imaginative, physical, or spatial, is central to a deeper understanding of early modern food cultures and practices. Devoted to the arts of cooking and medicine, early modern kitchens concentrated on producing, processing, and preserving materials necessary for nourishment and survival; yet they also fed social and economic networks and nurtured a sense of physical, spiritual, and political connection to surrounding lands and their cultures. The essays in this volume illuminate this expansive view of cooking and aspire to show how the kitchen's inner workings prove tightly, though often invisibly, interwoven with local, national, and, increasingly, global surroundings. Engaging with literary and historical methodologies, including close reading, recipe analysis, and perspectives on gender, class, race, and colonialism, we begin to develop a shared theoretical and practical language for the art of cooking that combines the physical with the intellectual, the local with the global, and the domestic with the political.Table of ContentsNotes on Contributors Acknowledgments Introduction In the Kitchen (Madeline Bassnett and Hillary M. Nunn) Section 1: Embodied Ecologies Sympoeisis and Early Modern Cooking: Troubling the Boundaries of Human/Nonhuman (Jennifer Munroe) Between Earth and Sky: The Cook as Environmental Mediator in Paradise Lost (Madeline Bassnett) Instinct and the Body of the Early Modern Cook (Katherine Walker) Section 2: Bread, Cake, and Carp Early Modern Leaven in Bread, Bodies, and Spirit (Margaret Simon) Cake: An Early Modern Chronicle of Trade, Technology, and Exchange (Amy L. Tigner) The Power of the Pot: Naturalizing Carp Through the Early Modern English Receipt Book (Rob Wakeman) Section 3: Royalist Cookery How to Make a Bisk: The Restoration Cookbook as National Restorative (David B. Goldstein) ‘A Little Winter Savory, A Little Time’: Making History in Elizabeth Cromwell’s Kitchen (Andy Crow) A Culinary Embassy: Diplomatic Home Making in Lady Ann Fanshawe’s Booke of Receipts (Melissa Schultheis) Section 4: Around the Hearth Minding the Fire: Human-Fire Coagency in Margaret Cavendish’s Matrimonial Trouble and Seventeenth-Century Recipes (Rebecca Laroche) ‘Teâgun kuttiemaûnch: What Food Shall I Prepare for You?’: Exchanges in Early New England Kitchens (Julie A. Fisher) ‘A New Source of Happiness to Man’?: Maple Sugaring and Settler Colonialism in the Early Modern Atlantic World (Edith Snook)
£107.35
Valiz Flourishing Foodscapes: Design for City-Region
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£24.22
Central European University Press The Making of Mămăligă: Transimperial Recipes for
Book SynopsisMămăligă, maize porridge or polenta, is a universally consumed dish in Romania and a prominent national symbol. But its unusual history has rarely been told. Alex Drace-Francis surveys the arrival and spread of maize cultivation in Romanian lands from Ottoman times to the eve of the First World War, and also the image of mămăligă in art and popular culture. Drawing on a rich array of sources and with many new findings, Drace-Francis shows how the making of mămăligă has been shaped by global economic forces and overlapping imperial systems of war and trade. The story of maize and mămăligă provides an accessible way to revisit many key questions of Romanian and broader regional history. More generally, the book links the history of production, consumption, and representation. Analyses of recipes, literary and popular depictions, and key vocabulary complete the work.Trade Review"This is not only a masterfully written account of Romanian modernity seen from a 'mămăligocentric perspective,' but also a thorough analysis of the interrelations between gastronomy, politics, economics, national identities, and social perceptions." https://www.liverpooluniversitypress.co.uk/doi/10.3828/jrns.2023.6 -- Constantin Ardeleanu * Journal of Romanian Studies *"The extent of the research is fantastic. Drace-Francis covered so many different aspects, from old recipes, to the 1848 Irish famine and their refusal to eat corn (so they don’t turn out black), to the Crimean War, and to different revolts. The links between corn and the Ottoman and russian occupation are covered too. It’s a short book, but filled with interesting facts and presented in an easy to follow and nice narrative." https://www.coffeeandbooks.co.uk/the-making-of-mamaliga-by-alex-drace-francis/ -- Coffee and Books * Coffee and Books *Table of ContentsList of Maps, Graphs, Tables Introduction: The Land is Waiting 1. From the Caribbean to the Carpathians: The Coming of Cucuruz, c.1492-1700 2. Conquerors, Cultivators, and Collaborators: Maize at Empire’s Edge, 1700-1774 3., Conflict, Contagion and Commerce: The Triumph of Maize, 1774-1812 4. Maize, Raki or Death: The Revolt of 1821 Reconsidered 5. Mămăligă 2.0: Maize on the World Market, 1821-1856 6. Independence, Capitalism, Disease and Revolt; Or, Why the Mămăligă Exploded, 1856-1907 7. Manna valachorum: Recipes at the Interface 8. ‘The sparrow dreams of cornmeal, and the idle man of a day of rest’: Mămăligă as Metaphor Conclusion: The Land is Waiting Appendix: Words and Things Glossary Mămăligography Illustration Credits Acknowledgements Index
£19.90
Oxford University Press,Pakistan Companion to Pakistani Cuisine
Book SynopsisPakistans diverse cuisine has been influenced by its rich history and varied topography. With a cuisine that is at once as old as the most ancient civilization that once inhabited these lands and as young as the latest fast-food recipe downloaded from the Internet, Pakistani cuisine is constantly evolving. This book is the first of its kind in Pakistan and aims to encompass all major aspects of Pakistans culinary offerings. Through an exhaustive but meticulous selection of subjects and detailed entries on them by experts in their field, this encyclopaedia offers an insight into the gastronomic history and food ethos of Pakistan. The volume will serve as a valuable reference book on almost all the elements of Pakistani food, including people, places, events, historical data, and food culture. It draws on subjects like archaeology, history, botany, and anthropology. Providing a wealth of information on food materials and the cuisine of the country, it includes descriptions of dishes from across Pakistan, cooking techniques practiced, and ingredients and utensils commonly used.
£12.99
World Scientific Publishing Co Pte Ltd Nourishing Tomorrow: Clean Engineering And
Book SynopsisHuman beings require nourishment for the body, mind, and soul. To nourish tomorrow demands sustainable, clean and healthy food, water, air, healthcare, energy, living quarters, communities, and governance for everyone. This volume brings together twenty-four experts — comprising engineers, scientists, economists, architects, academics, and public servants from around the world — to share their views on how we could sustainably nourish people and the planet.In this book, the theme of building environments in which life — human and non-human — can co-exist, grow, and thrive in, is explored from multiple aspects. From agriculture and food security to drinking water, energy generation, energy storage, waste management and treatment, to building for and encouraging biodiversity in marinas, to establishing resilient communities that can recover quickly from both manmade and natural disasters.This book is a valuable resource for readers in the fields of biological science, agriculture, and sustainability. It is also a thought-provoking volume for those who simply want to know more about the complex issue of nourishing the world.
£90.00
World Scientific Publishing Company From Streets To Stalls The History And Evolution
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£52.25
World Scientific Publishing Company From Streets to Stalls
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£23.75
Springer Verlag, Singapore Japan Nutrition
Book SynopsisThis Open Access auto-translation book demonstrates a time series of nutrition improvement in Japan since the introduction of nutrition sciences to Japan about 150 years ago. The chapters present the historical event where nutritional deficiency due to food shortage was improved in almost a century, by the introduction of nutrition policy and practices such as the "Nutrition Improvement Law". The book contributed to the construction of a longevity nation by resolving the double burden of malnutrition, which is a mixture of undernutrition and overnutrition and creating a social environment in which sustainable healthy diets can be accessed.This publication is designed mainly for nutrition specialists, nutritionists, nutrition administrators, medical doctors, pharmacists, nurses, physiotherapists, nutrition educators, cookers, nutrition volunteers, health and nutrition food developers, school lunch managers, and etc. Furthermore, students studying nutrition, teachers involved in the education and training of dietitians, and general consumers who are interested in nutrition, diets, and how to improve malnutrition, will find this book useful.Through this book, dietitians, nutrition volunteers, and consumers engaged in nutrition improvement can understand the significance of nutrition improvement and know specific methods. Young nutritionists who will study and research nutrition can learn the importance of nutrition and take pride in nutrition research. The government official who implements nutrition policy can know the concrete method of nutrition policy.Today, people around the world understand the importance of nutrition and are gaining international interest. However, malnutrition has not improved as much as expected. This book is an interesting way for everyone involved in nutrition to learn how to eradicate malnutrition from the world. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). The present version has been revised technically and linguistically by the author in collaboration with Professor Emeritus Dr. Andrew R. Durkin of Indiana University.Table of ContentsChapter 1. Preventing and Treating Disease with Nutrition.- Chapter 2. The Birth of Nutrition and the Systematization of Learning.- Chapter 3. History of Nutritional Improvement in Japan.- Chapter 4. Transformation to Human Nutrition.- Chapter 5. Team medicine and multidisciplinary education.- Chapter 6. Safe and appetizing patient meals.- Chapter 7. Nutrition for a 100 year life.- Chapter 8. Nutrition in Japan from an International Perspective.- Chapter 9. Cutting-edge science and technology and personalized nutritional advice.- Chapter 10. A Sustainable healthy diet.- Chapter 11. For those who hope to study health, medical care and welfare.- Chapter 12. Nutrition and diet in the future.
£40.49
World Scientific Publishing Co Pte Ltd Hunger And Malnutrition As Major Challenges Of
Book SynopsisThe UN's Sustainable Development Goal (SDG) for 'Zero Hunger' has refocused attention on hunger and malnutrition as major challenges for the 21st century and as essential desired goals for human development. This volume provides key insights on how these challenges for food security can be addressed globally and in a number of countries that face these challenges most acutely.According to the World Food Summit, food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life. The implication is that lack of food security would overlap with hunger — both overt and hidden — and undernutrition and would have spillover effects onto the health of and labor market performance of those affected by such insecurity. This range of issues have guided the choice of contributions to this volume. Several manifestations of these topics are covered for a number of countries in Asia and Africa.
£135.00
World Scientific Publishing Co Pte Ltd Food Security And Farm Land Protection In China
Book SynopsisThe objective of publishing this book is to let the general public have a better understanding of the food security situation in China and better comprehension of the merit of allocating land through market mechanism. In addition, it makes the public aware of the inefficiencies of current government regulated land system.As a populous country in the world, China emphasizes too much importance of food to ensure people's sufficient consumption. There is a national policy to protect farm land, farm land protection refers to 18 hundred million mu of farmland which is specifically designated for food production only. Unirule defined the national food security as the capability to solve food shortages, and calculated the gap between food supply and demand. Two approaches can be used to solve the above food gap. Food security problems will not happen under situations of free trade and factors substitution in market economy, substantial storage and foreign exchange income. In modern China, food insecurity or great famine only happened in planned economy. To link tightly farm land size and grain yield and even food security is baseless both in theory and practices. The previous red line of 21 hundred million mu was already broken through. The current red line of 18 hundred million mu will also be broken through, in view of the process of industrialization and urbanization. In fact, farm land protection should focus on protecting the employment right of peasant in land.Table of ContentsResearch on the Total Area, Structure and Quality of China's Cultivated Land; The Unsuccessful Cultivated Land Protection System; Free Trade of Property Rights of Land is an Effective Land-Saving System - On Property Rights of Land Transaction System Reform; Literature Review on Food Security; Analysis on the Causes and Results of the Great Famine of China (1959 - 1961); Retrospect and Prospect of China's Food Trade; China's Grain Distribution; International Food Security and Food Trade; Measurement of Food Security - Food Gap; Domestic Solutions to China's Food Shortage; International Solutions to China's Food Shortage.
£112.50
World Scientific Publishing Co Pte Ltd Food, Foodways And Foodscapes: Culture, Community
Book SynopsisThis fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.
£80.75
World Scientific Publishing Co Pte Ltd Food, Foodways And Foodscapes: Culture, Community
Book SynopsisThis fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.
£21.85
Marshall Cavendish International (Asia) Pte Ltd The Food of Singapore Malays: Gastronomic Travels
Book SynopsisThis is not a cookbook. It is the unwritten story of a people. Between the vast Indian and Pacific oceans lies a realm of extraordinary natural abundance: the Malay Archipelago, known widely as the Nusantara. These islands of Southeast Asia have nourished the lives of indigenous Malays throughout the centuries and nurtured the diverse peoples that have set foot on their shores. Today, the Malays make up less than a fifth of the population in Singapore, a city with ancient ties to the Malay world. This book explores their food, not just as a means of sustenance but as a cultural activity. Inheriting the Nusantara’s rich flavours, Singapore Malays have a grand culinary heritage reflecting their worldviews, social values and historical interactions with other cultures. Through close examination of their daily objects, customs, art and literature, these pages reveal how the food Malays enjoy is deeply embedded in di¬fferent aspects of their identity. Following the broad sweep of Malay cuisine’s evolution – from the 7th-century kingdom of Srivijaya to the 21st-century emporium of cosmopolitan Singapore – this book traces the continuity and dynamism of a shared cultural consciousness. Sumptuously served with stunning photographs, delicious recipes and diligent research, this is essential reading for anyone – gourmets and amateurs alike – hungry for a deeper understanding of the relationship between people and their food.
£57.79
Hong Kong University Press The Making of Macau’s Fusion Cuisine: From Family Table to World Stage
£20.70
Austin Macauley Publishers FZE Food Food Food All is Good
Book SynopsisFood food food All is good I love fast food I love slow food I love hot food I love cold food I eat carrots But not parrots I eat corns But not horns Children can improve their literacy skills as well as their eating habits while having fun with rhyming words and zany thoughts. Inspired by the works of Dr. Suess, children and adults can equally have fun reading this book.
£8.54
NUS Press Chinese Food and Foodways in Southeast Asia and
Book SynopsisChinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be ""the finest in the world,"" into contact with a wide range of local and global cuisine's and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localisation and invention, and globalisation. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the ""embedding and fusing of foods"" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.
£30.48
Bloomsbury Publishing (UK) The Road to a HungerFree America
£20.89
