Browse Titles - 2139 results
Alma A Film By Patrick Rouxel
produced by Patrick Rouxel, 1966- (Mill Valley, CA: Green Planet Films, 2011), 1 hour 5 mins
Beautifully shot, alternately joyful and horrifying, Alma captures the ecological, and even spiritual, cost of meat, dairy, and leather production in the Amazon
Sample
produced by Patrick Rouxel, 1966- (Mill Valley, CA: Green Planet Films, 2011), 1 hour 5 mins
Description
Beautifully shot, alternately joyful and horrifying, Alma captures the ecological, and even spiritual, cost of meat, dairy, and leather production in the Amazon
Field of Study
Environmental Studies
Content Type
Documentary
Contributor
Patrick Rouxel, 1966-
Date Published / Released
2011
Publisher
Green Planet Films
Topic / Theme
Cattle, Livestock, Farms, Food supply, Food industry, Dairy farms
Copyright Message
Copyright © 2011 by Green Planet Films
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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
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Architects of Change, Season 1, Episode 7, Economics of Taste
directed by Sylvain Braun, in Architects of Change, Season 1, Episode 7 (Montréal, QC: CinéFête, 2009), 52 mins
In farmers' fields around the world, major issues have arisen surrounding intensive agriculture, mechanisation, standardization of farming practices and the use of chemical products.
Sample
directed by Sylvain Braun, in Architects of Change, Season 1, Episode 7 (Montréal, QC: CinéFête, 2009), 52 mins
Description
In farmers' fields around the world, major issues have arisen surrounding intensive agriculture, mechanisation, standardization of farming practices and the use of chemical products.
Field of Study
Environmental Studies
Content Type
Documentary
Contributor
Sven Eriksson
Author / Creator
Sylvain Braun
Date Published / Released
2009
Publisher
CinéFête
Series
Architects of Change
Speaker / Narrator
Sven Eriksson
Topic / Theme
Food supply, Industrialization, Farming, Agricultural pollution
Copyright Message
Copyright © 2009 by Ciné Fête
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Bringing the Food Economy Home: Local Alternatives to Global Agribusiness
written by Todd Merrifield, fl. 2002, Steven Gorelick, fl. 2002 and Helena Norberg-Hodge (West Hartford, CT: Kumarian Press, 2002, originally published 2002), 160 page(s)
If the many social, environmental, and economic crises facing the planet are to be reversed, argue the authors of Bringing the Food Economy Home, local food economies must be rebuilt. Their thought-provoking analysis demonstrates how bringing food production to a local level revitalizes rural economies in both the...
Sample
written by Todd Merrifield, fl. 2002, Steven Gorelick, fl. 2002 and Helena Norberg-Hodge (West Hartford, CT: Kumarian Press, 2002, originally published 2002), 160 page(s)
Description
If the many social, environmental, and economic crises facing the planet are to be reversed, argue the authors of Bringing the Food Economy Home, local food economies must be rebuilt. Their thought-provoking analysis demonstrates how bringing food production to a local level revitalizes rural economies in both the developing and the industrialized worlds at the same time that it benefits consumers and the environment.
Field of Study
Food Studies Online
Content Type
Book
Author / Creator
Todd Merrifield, fl. 2002, Steven Gorelick, fl. 2002, Helena Norberg-Hodge
Date Published / Released
2002
Publisher
Kumarian Press
Topic / Theme
Agricultural policy, Agricultural ecology, Food supply, Local foods, Sustainable agriculture, Early 21st Century United States (2001– )
Sections
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By-products in the Packing Industry
written by Rudolf Alexander Clemen, 1893-1969 (Chicago, IL: University of Chicago Press, 1927, originally published 1927), 482 page(s)
This book, by Rudolf A. Clemen, is about utilizing the by-products produced by the meat-packing industry in order to turn waste into a source of revenue and increase profits. Some of the by-products discussed are hides and skins, wool and hair, fats, oils, and greases, soap, pharmaceuticals, glues, fertilizers, an...
Sample
written by Rudolf Alexander Clemen, 1893-1969 (Chicago, IL: University of Chicago Press, 1927, originally published 1927), 482 page(s)
Description
This book, by Rudolf A. Clemen, is about utilizing the by-products produced by the meat-packing industry in order to turn waste into a source of revenue and increase profits. Some of the by-products discussed are hides and skins, wool and hair, fats, oils, and greases, soap, pharmaceuticals, glues, fertilizers, and animal feed. There is also a chapter on accounting and business management of by-product manufacturing.
Field of Study
Food Studies Online
Content Type
Book
Author / Creator
Rudolf Alexander Clemen, 1893-1969
Date Published / Released
1927
Publisher
University of Chicago Press
Topic / Theme
Meats and poultry, Food industry, Consumer products, Waste disposal, Butchering, World War I & Jazz Age (1914–1928)
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The Cambridge World History of Food (Volume Two)
edited by Kriemhild Coneè Ornelas, fl. 2008 and Kenneth F. Kiple, 1939-2016 (New York, NY: Cambridge University Press, 2015, originally published 2000), 1046 page(s)
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of...
Sample
edited by Kriemhild Coneè Ornelas, fl. 2008 and Kenneth F. Kiple, 1939-2016 (New York, NY: Cambridge University Press, 2015, originally published 2000), 1046 page(s)
Description
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunt...
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated|their nutritional makeup and uses|and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text--over 1,000 in all--and additionally supplies thousands of common names and synonyms for those foods. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 99 percent of the time humankind has lived on earth). 6 chapters 2. An extensive treatment of the domestication and development of each of humankind's staple foods. 60 chapters 3. The history of our dietary liquids from beer through soft drinks to water. 13 chapters 4. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. 37 chapters 5. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. 23 chapters 6. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. 18 chapters 7. Contemporary food-related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. 13 chapters 8. The last section of the work is a food-plant dictionary with over 1,000 entries that emphasize history and usage. The dictionary also includes over 4,000 synonyms for the names of plant food. Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that 'swedes' are rutabagas, and that 'bulgar' comes from bulghur, which means 'bruised grain.'
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Field of Study
Food Studies Online
Content Type
Book
Contributor
Kriemhild Coneè Ornelas, fl. 2008, Kenneth F. Kiple, 1939-2016
Date Published / Released
2000, 2015
Publisher
Cambridge University Press
Topic / Theme
Food habits, Nutrition, Diet and food, Early 21st Century United States (2001– ), Pre-Columbian Americas, to 1492, World War I & Jazz Age (1914–1928), The Sixties (1960–1974), The Gilded Age & Progressive Era (1876–1913), Revolutionary Era (1765–1789), Reconstruction (1866–1876), Post-war Era (1945–1960), Late 20th Century (1975–2000), Expansion & Sectionalism (1829–1859), Early...
Food habits, Nutrition, Diet and food, Early 21st Century United States (2001– ), Pre-Columbian Americas, to 1492, World War I & Jazz Age (1914–1928), The Sixties (1960–1974), The Gilded Age & Progressive Era (1876–1913), Revolutionary Era (1765–1789), Reconstruction (1866–1876), Post-war Era (1945–1960), Late 20th Century (1975–2000), Expansion & Sectionalism (1829–1859), Early National Era (1790–1828), Discovery and Exploration (1492–1650), Depression & World War II (1929–1945), Colonial Era (1650–1765), Civil War (1860–1865)
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Copyright Message
Copyright © 2000 Cambridge University Press
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Chatham University Master of Arts in Food Studies
written by Chatham University. Falk School of Sustainability (Pittsburgh, PA: Chatham University),
Source: falk.chatham.edu
Source: falk.chatham.edu
Sample
written by Chatham University. Falk School of Sustainability (Pittsburgh, PA: Chatham University),
Source: falk.chatham.edu
Source: falk.chatham.edu
Field of Study
Food Studies Online
Content Type
General reference website
Author / Creator
Chatham University. Falk School of Sustainability
Publisher
Chatham University
Topic / Theme
Sustainable agriculture, Food preparation, Food service occupations, Early 21st Century United States (2001– ), Americans
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Cheese Reporter, Vol. 115, no. 3, Friday, August 10, 1990
edited by Dick Groves, fl. 2002, in Cheese Reporter (Madison, WI: Cheese Reporter Publishing, 1990), 8 page(s)
Sample
edited by Dick Groves, fl. 2002, in Cheese Reporter (Madison, WI: Cheese Reporter Publishing, 1990), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Dick Groves, fl. 2002
Date Published / Released
1990-08-10, 1990
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Agricultural policy, Food industry, Dairy products, Trade and commerce, Late 20th Century (1975–2000)
Copyright Message
Copyright © 1990 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 115, no. 17, Friday, November 16, 1990
edited by Dick Groves, fl. 2002, in Cheese Reporter (Madison, WI: Cheese Reporter Publishing, 1990), 12 page(s)
Sample
edited by Dick Groves, fl. 2002, in Cheese Reporter (Madison, WI: Cheese Reporter Publishing, 1990), 12 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Dick Groves, fl. 2002
Date Published / Released
1990-11-16, 1990
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Agricultural policy, Food industry, Dairy products, Trade and commerce, Late 20th Century (1975–2000)
Copyright Message
Copyright © 1990 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 120, no. 14, October 20, 1995
edited by Dick Groves, fl. 2002, in Cheese Reporter (Madison, WI: Cheese Reporter Publishing, 1995), 12 page(s)
Sample
edited by Dick Groves, fl. 2002, in Cheese Reporter (Madison, WI: Cheese Reporter Publishing, 1995), 12 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Dick Groves, fl. 2002
Date Published / Released
1995-10-20, 1995
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Food industry, Agricultural policy, Dairy products, Regulations, International trade, Late 20th Century (1975–2000)
Copyright Message
Copyright © 1995 Cheese Reporter Publishing Co.
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