Browse Titles - 12 results
American Wasteland How America Throws Away Nearly Half Of Its Food (and What We Can Do About It)
written by Jonathan Bloom, fl. 2010 (New York, NY: Da Capo Press, 2011, originally published 2010), 392 page(s)
Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland, you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why...
Sample
written by Jonathan Bloom, fl. 2010 (New York, NY: Da Capo Press, 2011, originally published 2010), 392 page(s)
Description
Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland, you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why it matters, and how you can make a difference starting in your own kitchen—reducing waste and saving money. Interviews with experts...
Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland, you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why it matters, and how you can make a difference starting in your own kitchen—reducing waste and saving money. Interviews with experts such as chef Alice Waters and food psychologist Brian Wansink, among others, uncover not only how and why we waste, but, most importantly, what we can do about it.
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Field of Study
Food Studies Online
Content Type
Book
Author / Creator
Jonathan Bloom, fl. 2010
Date Published / Released
2010, 2011
Publisher
Da Capo Press
Topic / Theme
Waste disposal, Food industry, End food waste movement, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2010 by Perseus Books Group
Sections
×
Anthropology of Food and Nutrition, Volume 3, Food for Health, Food for Wealth
written by Lynn Harbottle, fl. 2000, in Anthropology of Food and Nutrition, Volume 3 (New York, NY: Berghahn Books, 2004, originally published 2000), 193 page(s)
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh...
Sample
written by Lynn Harbottle, fl. 2000, in Anthropology of Food and Nutrition, Volume 3 (New York, NY: Berghahn Books, 2004, originally published 2000), 193 page(s)
Description
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh'ite Iranians. Through the analysis of the consumption practices of this particular migrant group, this book illustrates how both the n...
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh'ite Iranians. Through the analysis of the consumption practices of this particular migrant group, this book illustrates how both the nutritional value and symbolic significance of food contribute to its health-giving properties and how gender and ethnic identities are preformed and reinforced through the medium of food-work in public and private spheres. At the same time, as this study demonstrates, migration modifies and transfigures such identities and produces hybrid cultures and cuisines.
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Field of Study
Food Studies Online
Content Type
Book
Author / Creator
Lynn Harbottle, fl. 2000
Date Published / Released
2000, 2004
Publisher
Berghahn Books
Series
Anthropology of Food and Nutrition
Topic / Theme
Health, Diet and food, Cultural identity, Gender, Late 20th Century (1975–2000), Iranians, British
Copyright Message
Copyright © 2000 by Berghahn Books
Sections
×
Cheese Reporter, Vol. 125, No. 23, Friday, December 15, 2000
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 125, No. 23, December 15, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 16 page(s)
Sample
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 125, No. 23, December 15, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 16 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Dick Groves, fl. 2002
Date Published / Released
2000-12-15, 2000
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Food industry, Dairy products, Trade and commerce, Late 20th Century (1975–2000)
Copyright Message
Copyright © 2000 Cheese Reporter Publishing Co.
×
Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002 (Madison, WI: Cheese Reporter Publishing, 2002), 16 page(s)
Sample
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002 (Madison, WI: Cheese Reporter Publishing, 2002), 16 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Dick Groves, fl. 2002
Date Published / Released
2002-12-13, 2002
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Food industry, Trade and commerce, Dairy products, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2002 Cheese Reporter Publishing Co.
Sections
×
Fast-food menu offerings vary in dietary quality, but are consistently poor
written by Susan Krebs-Smith, Punam Ohri-Vachaspati, fl. 2010, Jennifer L. Harris, fl. 2013, Lisa Kahle, Jill Reedy and Sharon Kirkpatrick, Public Health Nutrition (Cambridge, England: The Nutrition Society, 2012, originally published 2012),
Source: www.uconnruddcenter.org
Source: www.uconnruddcenter.org
Sample
written by Susan Krebs-Smith, Punam Ohri-Vachaspati, fl. 2010, Jennifer L. Harris, fl. 2013, Lisa Kahle, Jill Reedy and Sharon Kirkpatrick, Public Health Nutrition (Cambridge, England: The Nutrition Society, 2012, originally published 2012),
Source: www.uconnruddcenter.org
Source: www.uconnruddcenter.org
Field of Study
Food Studies Online
Content Type
Periodical article
Author / Creator
Susan Krebs-Smith, Punam Ohri-Vachaspati, fl. 2010, Jennifer L. Harris, fl. 2013, Lisa Kahle, Jill Reedy, Sharon Kirkpatrick, Public Health Nutrition
Date Published / Released
2012
Publisher
The Nutrition Society
Topic / Theme
Public health, Fast food restaurants, Diet and food, Dietary laws, Food quality, Early 21st Century United States (2001– )
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Food Establishment Plan Review Guideline
written by United States. Food and Drug Administration. Division of Human Resource Development (Rockville, MD: United States. Food and Drug Administration, 2000, originally published 2000),
Source: babel.hathitrust.org
Source: babel.hathitrust.org
Sample
written by United States. Food and Drug Administration. Division of Human Resource Development (Rockville, MD: United States. Food and Drug Administration, 2000, originally published 2000),
Source: babel.hathitrust.org
Source: babel.hathitrust.org
Field of Study
Food Studies Online
Content Type
Government/institutional document
Author / Creator
United States. Food and Drug Administration. Division of Human Resource Development
Date Published / Released
2000
Publisher
United States. Food and Drug Administration
Topic / Theme
Food industry, Government policy, Regulations, Restaurants, Late 20th Century (1975–2000), Americans
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Four Seasons Restaurant Shares Secrets With Cooking Class
produced by Bloomberg L. P. (New York, NY: Bloomberg L. P., 2016), 2 mins
May 11 - New York City will say goodbye to the Four Seasons restaurant on July 16. After 57 years in the Seagram Building, patrons of the power lunch will have to seek refuge elsewhere. For those looking to say farewell in style, the restaurant is offering Saturday cooking classes to give guests a sneak peek behin...
Sample
produced by Bloomberg L. P. (New York, NY: Bloomberg L. P., 2016), 2 mins
Description
May 11 - New York City will say goodbye to the Four Seasons restaurant on July 16. After 57 years in the Seagram Building, patrons of the power lunch will have to seek refuge elsewhere. For those looking to say farewell in style, the restaurant is offering Saturday cooking classes to give guests a sneak peek behind the magic. Bloomberg's Kelly Belknap reports.
Field of Study
Food Studies Online
Content Type
Documentary
Contributor
Bloomberg L. P.
Date Published / Released
2016
Publisher
Bloomberg L. P.
Topic / Theme
Cooking, Food industry, Restaurants
Copyright Message
Copyright © 2016 Bloomberg
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Green Economy, Organic Cooking
directed by Kyle Justice, fl. 2014 and Tim Van Blaricom, fl. 2014; presented by Andrew Mallory, fl. 2000 and Don McCoy, fl. 2014; produced by Kyle Justice, fl. 2014 and Tim Van Blaricom, fl. 2014, Film Ideas, in Green Economy (Wheeling, IL: Film Ideas, 2014), 20 mins
There’s nothing boring about organic cuisine anymore! Bland and dull are not words used to describe the food at places like Flying Lotus Café. This trend has to start up the stream a little further, which is where food giant like Sysco comes in. We find out what restaurants are looking for in the organic arena...
Sample
directed by Kyle Justice, fl. 2014 and Tim Van Blaricom, fl. 2014; presented by Andrew Mallory, fl. 2000 and Don McCoy, fl. 2014; produced by Kyle Justice, fl. 2014 and Tim Van Blaricom, fl. 2014, Film Ideas, in Green Economy (Wheeling, IL: Film Ideas, 2014), 20 mins
Description
There’s nothing boring about organic cuisine anymore! Bland and dull are not words used to describe the food at places like Flying Lotus Café. This trend has to start up the stream a little further, which is where food giant like Sysco comes in. We find out what restaurants are looking for in the organic arena straight from the source.
Field of Study
Environmental Studies
Content Type
Documentary
Contributor
Kyle Justice, fl. 2014, Tim Van Blaricom, fl. 2014, Film Ideas
Author / Creator
Kyle Justice, fl. 2014, Tim Van Blaricom, fl. 2014, Andrew Mallory, fl. 2000, Don McCoy, fl. 2014
Date Published / Released
2011, 2014
Publisher
Film Ideas
Series
Green Economy
Topic / Theme
Food preparation, Business enterprises, Local foods, Food supply, Food industry, Organic foods, Restaurants
Copyright Message
Copyright © 2014 Film Ideas, Inc.
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Jeff Broadhurst: Eat'n Park
produced by Prendismo (Ithaca, NY: Prendismo, 2010), 16 mins
Jeff Broadhurst joined Eat'n Park Hospitality Group as Director of Business Development for Parkhurst Dining Services in 1996, following a 5 year career with Federated Investors in their Chicago and Kentucky markets. In 2002, he was promoted to President of Parkhurst Dining Services, and in 2006, took over the res...
Sample
produced by Prendismo (Ithaca, NY: Prendismo, 2010), 16 mins
Description
Jeff Broadhurst joined Eat'n Park Hospitality Group as Director of Business Development for Parkhurst Dining Services in 1996, following a 5 year career with Federated Investors in their Chicago and Kentucky markets. In 2002, he was promoted to President of Parkhurst Dining Services, and in 2006, took over the responsibilities of President of Eat'n Park Restaurants. In 2008, Jeff became President and CEO of Eat'n Park Hospitality Group.
Field of Study
Food Studies Online
Content Type
Interview
Contributor
Prendismo
Date Published / Released
2010-10-27
Publisher
Prendismo
Speaker / Narrator
Jeff Broadhurst, 1969-
Person Discussed
Jeff Broadhurst, 1969-
Topic / Theme
Hospitality industry, Food industry, Restaurants, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2015 by Prendismo LLC
×
McDonald's, the Olympics & Fighting Obesity
produced by Bloomberg L. P. (New York, NY: Bloomberg L. P., 2012), 5 mins
Jill MacDonald, chief executive officer and president of McDonald's for Northern Europe, on how the company views rising levels of obesity and its plans for the London 2012 Olympics. She spoke on Bloomberg Television's 'The Last Word' on June 25.
Sample
produced by Bloomberg L. P. (New York, NY: Bloomberg L. P., 2012), 5 mins
Description
Jill MacDonald, chief executive officer and president of McDonald's for Northern Europe, on how the company views rising levels of obesity and its plans for the London 2012 Olympics. She spoke on Bloomberg Television's 'The Last Word' on June 25.
Field of Study
Business & Economics
Content Type
News story, Interview
Contributor
Bloomberg L. P.
Date Published / Released
2012-07-05
Publisher
Bloomberg L. P.
Topic / Theme
Food industry, Fast food restaurants, Food preferences, Food habits, Restaurants and Other Eating Places, Food and Beverage Stores
Copyright Message
Copyright © 2012 by Bloomberg LP
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