Manufacturing industries Books

Book SynopsisFor readers of Bad Blood and Empire of Pain, an authoritative look at monopoly medicine from the dawn of patents through the race for COVID-19 vaccines and how the privatization of public science has prioritized profits over peopleOwning the Sun tells the story of one of the most contentious fights in human history: the legal right to produce lifesaving medicines. Medical science began as a discipline geared toward the betterment of all human life, but the merging of research with intellectual property and the rise of the pharmaceutical industry warped and eventually undermined its ethical foundations. Since World War II, federally funded research has facilitated most major medical breakthroughs, yet these drugs are often wholly controlled by price-gouging corporations with growing international ambitions. Why does the U.S. government fund the development of medical science in the name of the public only to relinquish exclusive rights to drug companies, and how does such a system impoverish us, weaken our responses to crises, and, as in the cases of AIDS and COVID-19, put the world at risk? Outlining how generations of public health and science advocates have attempted to hold the line against Big Pharma and their allies in government, Alexander Zaitchik’s first-of-its-kind history documents the rise of privatized medicine in the United States and its subsequent globalization. From the controversial arrival of patent-wielding German drug firms in the late nineteenth century to present-day coordination between industry and philanthropic organizations—including the influential Bill & Melinda Gates Foundation—that stymie international efforts to vaccinate the world against COVID-19, Owning the Sun tells one of the most important and least understood histories of our time.

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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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Book SynopsisThe Globalization of Food provides a comprehensive guide to all of the key issues involving globalization and the production, distribution and consumption of food in the present day. From domestic kitchens to factory farms, from corporate board-rooms to the fields of the Developing World, the book examines the most important sites and processes involved in changing the ways people all across the planet eat today. Rich in detail, expansive in scope and ambitious in coverage, The Globalization of Food forcefully demonstrates the central role of food in many of the crucial and most controversial social and political issues of the 21st century.The Globalization of Food:- Investigates the multiple ways in which globalization and food are interrelated- Spans established and emerging schools of thought in the field- Covers a broad range of examples and case studies from around the globe- Analyses the key controversies and dilemmas created by food globalization- Features contributions from leading experts in a range of disciplinesContributors include Pat Caplan, Carole Counihan, Marianne Elisabeth Lien, Alan Warde and Rick Wilk.Table of ContentsProvisional table of contents SECTION 1: The Globalization of Food Production Introduction Chapter 2: Delocalising Salmon: 'Tasmanian Atlantic Salmon' and the Emergence of a Universal Artefact Chapter 3: Localization and Globalization in the Livestock Industry (Rhoda Wilkie, University of Aberdeen) SECTION 2: Connecting Globalized Production and Globalized Consumption Editors' Introduction Chapter 4: Fair Trade Food: Connecting Producers and Consumers (Caroline Wright, University of Warwick) Chapter 5: Between Brand and Place: The Global Wine Market, Pedagogies of Tasting and the Tyranny of Parker's Scores (Stefano Ponte, Danish Institute for International Studies) Chapter 6: Globalization and Obesity (Jeffery Sobal, Cornell University and Wm. Alex McIntosh, Texas A&M University) SECTION 3: Globalization, Localization, Contestation, Politics Editors' Introduction Chapter 7: Virtue and Valorisation: 'Local Food' in the United States and France (Michaela DeSoucey, Northwestern University; Isabelle Techoueyres, University of Bordeaux) Chapter 8: Reign of the Terroir: the Cult of the Artisan in the French Gastronomic Field (Rick Fantasia, Smith College) Chapter 9: Unpacking the Localist Response to the Globalization of Food (Julie Guthman, University of California, Santa Cruz) Chapter 10: Gastronomic Revolutionaries: Slow food and the Politics of 'Virtuous Globalization' (Alison Leitch, Macquarie University) Chapter 11: Eating Your Way to Global Citizenship (Danielle Gallegos, Murdoch University) SECTION 4: Food, Selfhood, Identity and Globalization Editors' Introduction Chapter 12: Food Nationalism and American Identity (Shyon Baumann and Josee Johnston, University of Toronto) Chapter 13: Contemporary Hispanic Foodways in the San Luis Valley of Colorado: The Local, the Global, the Hybrid and the Processed (Carole Counihan, Millersville University) Chapter 14: Culinary Discourses: A Comparison of Four Ethnographic Settings (Pat Caplan, Goldsmiths College) SECTION 5: The Globalized Menu Editors' Introduction Chapter 15: Feeding Modern Desires: Exotic Restaurants and Expatriate Home Cooking (Krishnendu Ray, New York University) Chapter 16: Completely Unique but Appealing to Everyone: Managing Difference on the Globalized Menu of National and Ethnic Foods (Richard Wilk, Indiana University) Chapter 17: Convergent Tendencies in Global Context: A Comparison of Britain and France (Alan Warde, University of Manchester)

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Book SynopsisAn investigation of science, politics and our food production system, this text exposes the bogus science, political interference and flawed policies that threaten our food supply. The author tells the story of BSE, revealing how top scientists have been muzzled and how the epidemic continues. Then, against a backdrop of burning cows, Andrew Rowell exposes how trade and macro-economic policies overruled good science in the foot and mouth catastrophe. He also opens the black box of the so-called GM revolution to expose the myth behind the marketing. In tracing how critics are silenced in the bottom-line climate of commercialized science and privatized knowledge, Rowell tells the true story of the widely publicized Pusztai GM potato scandal of the late 1990s and the ongoing Mexican maize GM contamination affair. Finally, the book offers radical solutions to make science work in the public interest and provide food that really is safe to eat.Trade Review'A brilliant expos of the dangerously cosy relations between the regulators and the regulated.' The Ecologist It's so readable as to be unputdownable.' GM Watch 'An eye-opening book.' Scientific and Medical Network Research 'Rowell's title could hardly have been more ironic. his survey of the state of our eating will have choking on your steak and chips.' The Scotsman '...anyone interested in the sources and the safety of their food will find it engrossing and disturbing.' BBC Wildlife 'Don't Worry, It's Safe To Eat is as relevatory as it is common senseical and the perfect antidote to government and industry toxic spin. It will open the eyes of the sleepy and give those who are awake a clear insight into the food industry meltdown and how it could be reversed.' GM Watch 'The book is very detailed in parts... A good, informative read.' The Social Crediter 'As a book intended to spark an honest debate about food safety and the future of science, it certainly deserves admiration.' Landwards 'Considerable detail' FUTURE SURVEY, Feb 2004 'a compelling read' The New AgriculturalistTable of ContentsIntroduction * Safe to Eat * Treated with Derision * Silent Spread * Hot Potato * The 'Star Chamber' * Stars in their Eyes * Immoral Maize * Science for Sale * Whitehall Whitewash * Towards Safe Food and Public Interest Science * Notes * Index

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Book SynopsisDieses technologische Buch behandelt Produktions- und Herstellverfahren, die in der industriellen Oberflächentechnik eingesetzt werden. Es wird das Wissen dargestellt, das der Praktiker über die Fertigungsendstufe Oberflächentechnik benötigt. Dabei stehen weniger die wissenschaftlichen Grundlagen als vielmehr die notwendigen Praxiskenntnisse im Vordergrund.Trade Review"Wenn ein Fachbuch zu einem eher speziellen technischen Thema in so kurzer Zeit - die erste Auflage erschien 1995- bereits in dritter Auflage vorliegt, dann hat der Autor nicht nur einen dringenden Bedarf richtig erkannt, er konnte auch die richtige Antwort darauf geben." Maschinenmarkt 105/(8/99)35; Betriebstechnik 9/99 "Der Autor gibt mit dem Buch einen umfassenden Überblick über die oberflächentechnischen Verfahren, die in der Produktion eines metallverarbeitenden Betriebes eingesetzt werden." Maschinenmarkt 105/(1999)35Table of ContentsMechanische Verfahren der Oberflächentechnik - Oberflächenbehandlung durch Strahlmittel - Öle und Fette in der Industrie - Reinigen und Entfetten - Phosphatieren - Chromatierverfahren und Brünierungen - Beizen und Entrosten - Spültechnik nach Vorbehandlungen - Wassertrockner - Angewandte Vorbehandlungsverfahren - Auftragsschichten - Organische Beschichtungen: Farbe und Lack - Das Emaillieren - Chemisches Metallisieren - Galvanisches Metallisieren - Schmelztauchschichten - Diffusionsschichten - Metallische Dickschichten - Dünnschichttechnologie - Chemische und anodische Oxidschichtbildung bei Aluminium - Behandlungsgerechtes Konstruieren - Korrosion metallischer Oberflächen - Reibung und Verschleiß - Grundzüge der Abwasserbehandlung im oberflächentechnischen Betrieb - Beschichtungsfehler und ihre Ursachen - Umweltschutz - Die wichtigsten DIN-Vorschriften

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Book SynopsisDer Band widmet sich den Werkstoffproblemen, die beim Schweißen auftreten können – bei der Verarbeitung von Eisenwerkstoffen und nichteisenmetallischen Werkstoffen. Die Metallurgie aller technisch bedeutsamen Werkstoffe wird ausführlich besprochen. Jedes Kapitel enthält Aufgaben zur Vertiefung des Stoffs. Ein Schwerpunkt der Neubearbeitung für die 4. Auflage ist die Anpassung an neue europäische und internationale Normen (bis März 2009), soweit sie für Deutschland Bedeutung haben. Neu hinzugekommen sind u. a. auch Hinweise zu neueren Stahlnormen.Trade ReviewAus den Rezensionen zur 4. Auflage: “... Das Buch für Maschinenbauer und Studierende ist praxisnah und geht bei dem wahrlich umfangreichen Stoff ins Detail, wo nötig. ... So ist ein Werk aus einem Guss entstanden, das beste Einführung in das Thema bietet, aber auch versierten Praktikern als Nachschlagewerk im Lauf des Ingenieurslebens zur Seite steht.“ (Reinhold Kampmann, in: buchkatalog.de, March/2012)Table of ContentsGrundlagen der Werkstoffkunde und der Korrosion.- Stähle – Werkstoffgrundlagen.- Einfluss des Schweißprozesses auf die Eigenschaften der Verbindung.- Schweißmetallurgie der Eisenwerkstoffe.- Schweißmetallurgie der nichteisenmetallischen Werkstoffe.- Anhang (spezielle Werkstoffprüfverfahren).- Sachwortverzeichnis.

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