Food, Inc.

Mendel to Monsanto--The Promises and Perils of the

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Author: Peter Pringle

Publisher: Simon and Schuster

ISBN: 9781439103845

Category: Science

Page: 256

View: 2863

For most people, the global war over genetically modified foods is a distant and confusing one. The battles are conducted in the mystifying language of genetics. A handful of corporate "life science" giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. And yet the possible benefits of biotech agriculture to our food supply are too vital to be left to either partisan. The companies claim to be leading a new agricultural revolution that will save the world with crops modified to survive frost, drought, pests, and plague. The greens warn that "playing God" with plant genes is dangerous. It could create new allergies, upset ecosystems, destroy biodiversity, and produce uncontrollable mutations. Worst of all, the antibiotech forces say, a single food conglomerate could end up telling us what to eat. 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.

Eating History

Thirty Turning Points in the Making of American Cuisine

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Author: Andrew F. Smith

Publisher: Columbia University Press

ISBN: 0231511752

Category: Cooking

Page: 392

View: 2963

Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

Just Food

Where Locavores Get It Wrong and How We Can Truly Eat Responsibly

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Author: James E. McWilliams

Publisher: Hachette UK

ISBN: 0316052639

Category: Social Science

Page: 272

View: 6289

We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.

Food in Time and Place

The American Historical Association Companion to Food History

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Author: Paul Freedman,Joyce E. Chaplin,Ken Albala

Publisher: Univ of California Press

ISBN: 0520959345

Category: Cooking

Page: 424

View: 6727

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

The Real Cost of Cheap Food

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Author: Michael Carolan

Publisher: Routledge

ISBN: 1136529764

Category: Business & Economics

Page: 288

View: 1307

This challenging but accessible book critically examines the dominant food regime on its own terms, by seriously asking whether we can afford cheap food and exploring what exactly cheap food affords us. Detailing the numerous ways that food has become reduced to a state, such as a price per ounce, combination of nutrients, yield per acre, or calories, the book argues for a more contextual understanding of food when debating its affordability. The author makes a compelling case for why today's global food system produces just the opposite of what it promises. The food produced under this regime is in fact exceedingly expensive. Thus meat production and consumption are inefficient uses of resources and contribute to climate change; the use of pesticides in industrial-scale agriculture may produce cheap food, but there are hidden costs to environmental protection, human health and biodiversity conservation. Many of these costs will be paid for by future generations – cheap food today may mean expensive food tomorrow. By systematically assessing these costs the book delves into issues related, but not limited, to international development, national security, health care, industrial meat production, organic farming, corporate responsibility, government subsidies, food aid and global commodity markets. The book concludes by suggesting ways forward, going beyond the usual solutions such as farmers markets, community supported agriculture, and community gardens. Exploding the myth of cheap food requires we have at our disposal a host of practices and policies. Some of those proposed and explored include microloans, subsidies for consumers, vertical agriculture, and the democratization of subsidies for producers.

State of the World 2004

Special Focus: The Consumer Society

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Author: The Worldwatch Institute

Publisher: Island Press

ISBN: 1610916352

Category: Nature

Page: 271

View: 4939

With chapters on food, water, energy, the politics of consumption and redefining the good life, Worldwatch’s award-winning research team asks whether a less-consumptive society is possible—and then argues that it is essential.

Global Issues

An Introduction

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Author: John L. Seitz,Kristen A. Hite

Publisher: John Wiley & Sons

ISBN: 047065564X

Category: Political Science

Page: 275

View: 4905

Extensively revised and updated, the new Fourth Edition of Global Issues: An Introduction offers a unique approach to the most important environmental, economic, social, and political concerns of modern life. Revised and updated to reflect the latest global developments Examines the most important environmental, economic, social, and political concerns of modern life The only book of its kind to use the concept of development to illustrate how different global issues are interrelated Includes a new section on nuclear energy Chapter boxes examine ways that individuals can have a positive impact on the issues examined within the text Key features include a glossary of terms; guides to further reading, media, and Internet resources; and suggestions for discussing and studying the material

Critical Perspectives on Genetically Modified Crops and Food

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Author: Susan Gordon

Publisher: The Rosen Publishing Group, Inc

ISBN: 9781404205413

Category: Science

Page: 184

View: 4234

Primary and secondary source documents discuss the evolution of genetically modified crops, their impact on society, and the laws that govern their use and sale.

Environmental Policy in North America

Approaches, Capacity, and the Management of Transboundary Issues

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Author: Robert G. Healy,Debora L. VanNijnatten,Marcela López-Vallejo

Publisher: University of Toronto Press

ISBN: 1442693770

Category: Political Science

Page: 224

View: 946

This comprehensive analysis of key issues in North American environmental policy provides an overview of how the US, Mexico, and Canada differ in their environmental management approaches and capacity levels, and how these differences play into cross-border cooperation on environmental problems. The book offers insights into transboundary cooperation both before and after NAFTA, and presents a framework for making environmental interaction more effective in the future. The book is organized into two parts. The first, more general, section compares the national contexts for environmental management in each country—including economic conditions, sociocultural dynamics, and political decision-making frameworks— and shows how these have led to variations in policy approaches and levels of capacity. The authors argue that effective environmental governance in North America depends on the ability of transboundary institutions to address and mediate these differences. The book's second section illustrates this argument, using four case studies of environmental management in North America: biodiversity and protected areas, air pollution (smog); greenhouse gas reduction, and genetically modified crops.

Plädoyer gegen die Perfektion

Ethik im Zeitalter der genetischen Technik. Mit einem Vorwort von Jürgen Habermas

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Author: Michael Sandel

Publisher: N.A

ISBN: 9783737413077

Category:

Page: 175

View: 1690

Journal of food law & policy

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Author: University of Arkansas, Fayetteville. School of Law

Publisher: N.A

ISBN: N.A

Category: Law

Page: N.A

View: 8810

The Real Story

A Guide to Nonfiction Reading Interests

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Author: Sarah Statz Cords

Publisher: Libraries Unltd Incorporated

ISBN: 9781591582830

Category: Language Arts & Disciplines

Page: 460

View: 9932

Explores the genres and sub-genres of nonfiction and provides an annotated bibliography of more than five hundred popular nonfiction titles, organized according to genre with a focus on titles published in the last decade.

Feeding the Future

From Fat to Famine, how to Solve the World's Food Crises

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Author: Andrew Heintzman,Evan Solomon

Publisher: N.A

ISBN: N.A

Category: Business & Economics

Page: 317

View: 8892

As humanity enters the 21st century, globalization and modernization promise to make for more consumption of grains, beef, and fish than ever before. The 2 billion inhabitants of India and China are set to purchase at unprecedented levels, and sub-Saharan Africa will need to overcome its many torturous famines. What kinds of fixes can ensure the stability of the food supply throughout the 21st century and beyond? Feeding the Future provides pragmatic, learned solutions to the issues that loom large. Nine chapters, each penned by a different expert, examine issues ranging from food safety to the business of food to conservation. "Fish or Cut Bait" examines overfishing and other practices that threaten to ruin the world's seas, while "Between Feast and Famine" takes on the issue of global trade, showing how globalization can be made to work for all. Combining social ingenuity, emerging technologies, and smart business models, Feeding the Future offers real solutions for a world that needs them now more than ever.

The New Book of Popular Science

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Author: N.A

Publisher: Grolier

ISBN: 9780717212248

Category: Science

Page: 3870

View: 9183

- Designed and written in nontechnical language for 21st-century students- Packed with current, accurate, in-depth information--more than a dozen areas of science and technology- All categories are clearly marked on the spine of each volume- Set kicks off with What Is Science?, a sweeping overview of the scientific disciplines and their applications to our lives- Brand-new Past and Future category includes new articles on Archaeologists and Their Science and Futurism- New Human Sciences articles include Physicians and Their Science, Excretory System, Pain, Nursing, and Learning Disabilities- New Animal Life articles include Zoos, Aquariums, and Wildlife Parks and Pets- Six new articles on careers in science include a special Careers in the Technical Trades piece- Major text and photo revisions to energy articles- Hundreds of contributors and reviewers

Choice

Publication of the Association of College and Research Libraries, a Division of the American Library Association

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Author: N.A

Publisher: N.A

ISBN: N.A

Category: Academic libraries

Page: N.A

View: 7315

Companion encyclopedia of geography

from local to global

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Author: Ian Douglas,Richard J. Huggett,C. R. Perkins

Publisher: N.A

ISBN: 9780415339773

Category: Science

Page: 1022

View: 6444

Public Library Catalog

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Author: Juliette Yaakov

Publisher: Hw Wilson Co

ISBN: 9780824210397

Category: Language Arts & Disciplines

Page: 1434

View: 3287

Highly recommended reference works in all subject areas and non-fiction books for adults, plus information on electronic editions when available. More than 8,000 books in the main volume. More than 2,400 new titles in annual paperbound supplements. More than 2,000 analytic entries for items in collections and anthologies.

Where our food comes from

retracing Nikolay Vavilov's quest to end famine

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Author: Gary Paul Nabhan

Publisher: Shearwater

ISBN: 9781597263993

Category: Biography & Autobiography

Page: 223

View: 7228

The future of our food depends on tiny seeds in orchards and fields the world over. In 1943, one of the first to recognize this fact, the great botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat for the country’s famines, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientist—and vivid storyteller—has retraced his footsteps. In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov’s extraordinary story with his own expeditions to Earth’s richest agricultural landscapes and the cultures that tend them. Retracing Vavilov’s path from Mexico and the Colombian Amazon to the glaciers of the Pamirs in Tajikistan, he draws a vibrant portrait of changes that have occurred since Vavilov’s time and why they matter. In his travels, Nabhan shows how climate change, free trade policies, genetic engineering, and loss of traditional knowledge are threatening our food supply. Through discussions with local farmers, visits to local outdoor markets, and comparison of his own observations in eleven countries to those recorded in Vavilov’s journals and photos, Nabhan reveals just how much diversity has already been lost. But he also shows what resilient farmers and scientists in many regions are doing to save the remaining living riches of our world. It is a cruel irony that Vavilov, a man who spent his life working to foster nutrition, ultimately died from lack of it. In telling his story, Where Our Food Comes From brings to life the intricate relationships among culture, politics, the land, and the future of the world’s food.

Food Safety

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Author: Stuart A. Kallen

Publisher: Greenhaven Press, Incorporated

ISBN: 9780737723731

Category: Health & Fitness

Page: 125

View: 2777

Presents essays and other secondary sources to offer various opinions on the controversial topic of food safety in the world today.