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Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and …

Describes useful tools, equipment, and techniques, demonstrates how to butcher beef, pork, veal, lamb, venison, poultry, and small game, and discusses meat inspection, processing, …

**Wine and Spirits Book of the Year 2017** A fascinating look into the world of cheese and its creators. In little more than a century, the drive towards industrial and intensive …

'A visionary look at how quality food should replace money as the new world currency' Tim Spector'Hugely ambitious and beautifully written...destined to become a modern classic' …

Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, …

In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the …

By 2050, the world’s population is estimated to grow to 10 billion. To feed everyone, we will have to double our food production, to produce more food in the next 40 years than in …

This document contains monographs on residue evaluations of certain veterinary drugs, prepared at the seventy-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives …

Our lust for sugar has changed the shape of the world economically culturally and scoially. Sanjida O' Connell reveals, in accessible and scintillating prose, the extraordinary and …

How the King of Beers collapsed without a fight and what it means for America's place in the post-Recession world How did InBev, a Belgian company controlled by Brazilians, take …