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"He either enchants or antagonizes everyone he meets. But even his enemies agree there are three things Ray Kroc does damned well: sell hamburgers, make money, and tell stories." --from Grinding It Out
Few entrepreneurs can claim to have radically changed the way we live, and Ray Kroc is one of them. His revolutions in food-service automation, franchising, shared national training, and advertising have earned him a place beside the men and women who have founded not only businesses, but entire empires. But even more interesting than Ray Kroc the business man is Ray Kroc the man. Not your typical self-made tycoon, Kroc was fifty-two years old when he opened his first franchise. In Grinding It Out, you'll meet the man behind McDonald's, one of the largest fast-food corporations in the world with over 32,000 stores around the globe.
Irrepressible enthusiast, intuitive people person, and born storyteller, Kroc will fascinate and inspire you on every page.
Seen together for the first time, this fascinating collection of nearly 200 images illustrates Dorset's rich and varied brewing history. The brewing industry of the county is explored from the nineteenth century to the current crop of micro-brewers, with their remarkable range of ales, bringing history up to date. Aspects such as malting, transport, tied pubs and advertising are included in this comprehensive history, which provides an overview of Dorset's brewing heritage before looking more closely at individual concerns in geographically based chapters. A valuable insight into two centuries of changes in the brewing industry is provided by the wealth of photographs and prints. Informative captions complement the images, making the book an entertaining reference point. There was a time when most Dorset towns had a brewery chimney as a landmark. While many remain, some have fallen by the wayside. Across the county the number of micro-breweries continues to rise, reinvigorating the industry. The authors will take the reader through their individual stories. Fully illustrated, the book will inspire the reader to visit a Dorset pub and buy a Dorset beer.
'Gloucestershire is a poor county for real ale': that was the sad assessment of the county's brewing heritage in the 1976 Good Beer Guide according to the Campaign For Real Ale. Just two breweries were in operation then, supplying only four real ales. The ubiquitous Whitbread PA was easy to find, but it took a determined effort to seek out the delights of XXX, BB and SBA from the highly regarded and picturesque Donnington Brewery near Stow on the Wold. It was all a far cry from the glory days of brewing in Gloucestershire, when most towns could boast their own local brewery, producing beers of character. It's tempting to be overly sentimental about the closure of much-loved breweries such as Wintle's Forest Brewery of Mitcheldean, Tayler's Cotswold Brewery of Northleach and so on ... but there were economic and social factors that made such rationalisation inevitable. With the closure of the Whitbread Flowers Brewery in Cheltenham in 1997, it was feared that the rich history of brewing in Gloucestershire was under threat. However, nearly twenty years later, Gloucestershire is awash with breweries producing truly wonderful and distinctive beers. Indeed, beer drinkers have never had it better. Cheers!
The fourth edition of Gambero Rosso's Top Italian Food & Beverage Experience features a selection of the best Italian food and beverage producers. This is the only guide in the sector classified according to product category to bring together over 1200 exceptional entities ready and willing to export a range of quality items. The guide includes a section on the best fresh fruit and vegetables, indicating the relative producer consortia and associations, making it an indispensable tool for foodies, but especially for industry players wanting to promote the best of 'Made in Italy', and for the 50,000 buyers who participate annually in Gambero Rosso's international events.
A clear and lively account of the machinery, innovation and personalities that have shaped the industry that provides the all-essential daily bread. Indispensible for anyone with an interest in industrial history. There is a wealth of literature on the traditional flour milling industry, much of it concerned with the charms of rural settings and ancient crafts, whereas the history of the dramatic changes in milling methods from the 1870s onwards has been somewhat neglected. Written by Glyn Jones, engineer and lecturer in technology, `The Millers' sets out to redress the balance and tells the story of the transformation of the flour milling industry by men of vision with enterprise and engineering skill, from the first experiments with roller mills before 1880 to the sleek, automated flour mills operating at the end of the twentieth century. It is a story of technological endeavour and industrial success. The innovations were revolutionary, with roller mills, purifiers and a variety of sifting and sorting machines replacing millstones and crude sieving equipment. Change was propelled by an increasing demand for white bread, and whiter flour could be produced by roller milling of hard foreign wheats, whereas traditional millstone methods were not suitable for the production of large quantities of branless flour. Henry Simon, who became the pioneering leader of the new field of milling engineering, installed his first roller plant in Manchester in 1878; by 1887 mills on the Simon system could produce enough flour to meet the requirements of 11 million people. The mass production of flour for our daily bread began in earnest. From 1904, the most forceful innovator among British millers was Joseph Rank, who commissioned Henry Simon Ltd to supply new plants at the main ports of Hull, London, Cardiff and Liverpool. The roles played by the other leading millers, many of which are still household names, are also included in this account. Despite the hugely impressive and far-reaching technological advances made by British millers and milling engineers, they have not received the credit they deserve. In truth, they replaced the traditional, basic form of the industry rapidly and effectively, and their inventions transformed milling in Britain and further afield. `The Millers' describes, in a clear and lively way, not only the changes in machinery and processing and the effects on the traditional industry, but the personalities who shaped the trade and the companies they ran, and the myths and legends which have surrounded them. Modern mills, rooted in British innovation and enterprise, are impressive in appearance and striking inside, with machinery that looks smart and is automatically controlled, processing wheat for a range of attractive foods and for the still essential daily bread.
Veuve Clicquot champagne epitomizes glamour and style, with tribute paid everywhere from Lord Byron to Casablanca. But who was this young widow - the 'Veuve' - Clicquot, whose champagne sparkled at the courts of France, Britain, and Russia, and how did she rise to celebrity and fortune? Newly widowed, she assumed the reins of the fledgling wine business she and her husband started, steering it through huge political and financial reversals to succeed as a single woman in a man's world. Visitors flocked to see this cultural icon and taste the vintages she imbued with magic. As much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered woman, "The Widow Clicquot" is a read to savour.
The county of Kent holds a unique place in the history of brewing in Great Britain. When hops were first cultivated in this country around 600 years ago, introduced by Dutch and Flemish merchants, it was at Westbere, just outside Canterbury, where they were grown. Indeed, the Kentish soil proved so suited to the growing of Humulus lupulus, the Latin name for the hop, that the Garden of England soon became the centre of the British hop industry. Perhaps this is why brewing was one of Kent's major industries for many, many years. The market town of Faversham is home to Shepherd Neame - the oldest surviving brewer in the country with a history that can be traced back to the mid-sixteenth century, perhaps a little earlier. Despite its hop heritage, Kent was not immune to the decline in regional brewing that blighted the post-war years. However, in the last decade or so a spectacular renaissance has taken place, and from the dark days of the mid-1990s when the county had only a handful of brewers, it can now boast in excess of forty. Kent is also the birthplace of the micropub, small and independent pubs that put the focus on locally sourced produce. They have helped revive the brewer's art in Kent and, in doing so, written the latest chapter in a charming and very colourful history. This fully illustrated book explores both the rich history of brewing in Kent, and all that the county has to offer today.
NOW A FEATURE DOCUMENTARY FILM NARRATED BY NATALIE PORTMAN From the bestselling author of the essential new 2019 book on animal agriculture and climate crisis: We are the Weather Discover Jonathan Safran Foer's eye-opening and life-changing account of the meat we eat 'Should be compulsory reading. A genuine masterwork. Read this book. It will change you' Time Out 'Shocking, incandescent, brilliant' The Times 'Everyone who eats flesh should read this book' Hugh Fearnley-Whittingstall 'Universally compelling. Jonathan Safran Foer's book changed me' Natalie Portman 'Gripping [and] original. A brilliant synthesis of argument, science and storytelling. One of the finest books ever written on the subject of eating animals' Times Literary Supplement 'Horrifying, eloquent, timely' Spectator 'If you eat meat and fish, you should read this book. Even if you don't, you should. It might bring the beginning of a change of heart about all living things' Joanna Lumley Eating Animals is the most original and urgent book on the subject of food written this century. It will change the way you think, and change the way you eat. For good. Whether you're flirting with veganuary, trying to cut back on animal consumption, or a lifelong meat-eater, you need to read this book.
Campbeltown was once the whisky capital of the world with 29 distilleries operating simultaneously in 1835. How had this remote fishing port and royal burgh become the epicentre of Scotland's greatest export? David Stirk reveals all in this engaging and well illustrated insight into the people who were the movers and shakers behind this huge industry. The origins lie in illicit distilling which was prevalent all over Kintyre in the late 18th century. Many women were involved in this business which made many ordinary folk very wealthy and out of these origins, the legal trade was established in 1817 with Campbeltown Distillery being the first of many. Over the course of the next two decades every street and corner in the burgh had a distillery or brewery built on it. The names were redolent of Kintyre history and placenames: Kinloch, Caledonian, Dalaruan, Lochhead, Longrow, Meadowburn, Burnside, Kintyre, Rieclachan, Union, Argyll, Glenramskill, Highland, Springbank and Albyn, to name only some. It is no idle boast that Campbeltown was the Victorian whisky capital of the world and just as great schemes rise, so do they fall. Ultimately the town's prosperity waned with the Great War, the depression, prohibition in the USA and the failure of local coal seams. Now only Springbank, Glen Scotia and Glen Gyle remain in production, solitary reminders of the once great whisky days of this Royal Burgh.
Over the past century, new farming methods, feed additives, and social and economic structures have radically transformed agriculture around the globe, often at the expense of human health. In Chickenizing Farms and Food, Ellen K. Silbergeld reveals the unsafe world of chickenization-big agriculture's top-down, contract-based factory farming system-and its negative consequences for workers, consumers, and the environment. Drawing on her deep knowledge of and experience in environmental engineering and toxicology, Silbergeld examines the complex history of the modern industrial food animal production industry and describes the widespread effects of Arthur Perdue's remarkable agricultural innovations, which were so important that the US Department of Agriculture uses the term chickenization to cover the transformation of all farm animal production. Silbergeld tells the real story of how antibiotics were first introduced into animal feeds in the 1940s, which has led to the emergence of multi-drug-resistant pathogens, such as MRSA. Along the way, she talks with poultry growers, farmers, and slaughterhouse workers on the front lines of exposure, moving from the Chesapeake Bay peninsula that gave birth to the modern livestock and poultry industry to North Carolina, Brazil, and China. Arguing that the agricultural industry is in desperate need of reform, the book searches through the fog of illusion that obscures most of what has happened to agriculture in the twentieth century and untangles the history of how laws, regulations, and policies have stripped government agencies of the power to protect workers and consumers alike from occupational and food-borne hazards. Chickenizing Farms and Food also explores the limits of some popular alternatives to industrial farming, including organic production, nonmeat diets, locavorism, and small-scale agriculture. Silbergeld's provocative but pragmatic call to action is tempered by real challenges: how can we ensure a safe and accessible food system that can feed everyone, including consumers in developing countries with new tastes for western diets, without hurting workers, sickening consumers, and undermining some of our most powerful medicines?
Coca-Cola s success in building a global empire out of sugary water drew on more than a secret formula and brilliant advertising. The real secret to Coke s success was its strategy, from the beginning, to offload production costs and risks onto suppliers and franchisees. Outsourcing and a trim corporate profile enabled Coke to scale up production of a low-price beverage and realize huge profits.
But the costs shed by Coke have fallen on the public at large. Coke now uses an annual 79 billion gallons of water, an increasingly precious global resource. Its reliance on corn syrup has helped fuel our obesity crisis. Bartow J. Elmore explores Coke through its ingredients, showing how the company secured massive quantities of coca leaf, caffeine, sugar, and other inputs. Citizen Coke became a giant in a world of abundance. In a world of scarcity it is a strain on resources and all who depend on them."
Now in its 19th edition, the SA Wine Industry Directory 2018 simplifies and clarifies the multi-faceted business that makes South African wine go round. This includes key organisations, producer-businesses, and brands in the industry. These range from boutique outfits, right through private cellars and estate wineries, to co-ops and producing wholesalers. Also listed is a complete list of wine and industry writers, as well as the country’s wine competitions, guidelines on BEE implementation, production cost control and trading fair in our industry. Also suppliers of services and products to the industry, grape vine cultivars and clones, areas of origin and much more. Complete and updated SA wine statistics are presented in collaboration with Sawis (SA Wine Industry Information and Systems).
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
A classic work on Scotch and its origins, Lockhart's book has long been regarded as a whisky classic. Including the foreword written by his late son in 1995, fully updated and revised, this book covers some of the lesser known episodes in the industry's history. In particular the author's family's involvement with Balmenach Distilery on Speyside is well covered as are the polemics of the Scots and their relationship with whisky and where it might be heading. Much of what Lockhart stated back in the 60s still holds true 50 years later and the book is considered essential reading for the whisky enthusiast.
Master the design and operation of perfusion cell cultures with this authoritative reference. Discover the current state-of-the-art in the design and operation of continuous bioreactors, with emphasis on mammalian cell cultures for producing therapeutic proteins. Topics include the current market for recombinant therapeutic proteins, current industry challenges and the potential contribution of continuous manufacturing. Provides coverage of every step of process development and reactor operation, including small scale screening to lab-scale and scale-up to manufacturing scale. Illustrated through real-life case studies, this is a perfect resource for groups active in the cell culture field, as well as graduate students in areas such as chemical engineering, biotechnology, chemistry and biology, and to those in the pharmaceutical industry, particularly biopharma, biotechnology and food or agro industry.
From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How `natural' is the process for making a `natural' flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay `fresh' for six months? And why, when you eat a supermarket salad, does the taste linger in your mouth for several hours after? Swallow This is a fascinating exploration of the food processing industry and its products - not just the more obvious ready meals, chicken nuggets and tinned soups, but the less overtly industrial - washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. Forget illegal, horse-meat-scandal processes, every step in the production of these is legal, but practised by a strange and inaccessible industry, with methods a world-away from our idea of domestic food preparation, and obscured by technical speak, unintelligible ingredients manuals, and clever labelling practices. Determined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers and industry insiders, to give an utterly eye-opening account of what we're really swallowing.
One of the great names in chocolate history, Rowntree's, evolved from the humble retail beginnings of Mary Tuke, eighteenth-century mother of York's chocolate industry. This book explores how she was formative in shaping modern York as a city of confectionery manufacture, a city with a broader history in this industry than any other city in the UK. York emerged as the epicentre of an empire of competing chocolate kings. Strevens also insightfully reveals the impact that the development of York's confectionery production had on the lives of the rich, the poor and 'the middling sort', exploring growing social trends in the social capital of the North, such as chocolate and coffee houses, and the evolution of York as a destination for the 'polite and elegant'. This is an accessible and at times wry exploration of eighteenth-century York, vividly bringing to life the sumptuous splendours and profound murkiness of the city at the time of its commercial emergence as the 'Chocolate City'. Each chapter develops the detailed picture of what it must have been like to live in this city at the inception of York's most scrumptious of trades.
The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world-if they could secure a reservation during its six months of operation-to experience the wonder that chef Ferran Adria and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.
Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various food-related health problems. Despite the increasing emphasis of food policies and research to address these issues with ecologically sustainable innovations, there are still no studies that explain how to utilize and integrate ecodesign practices in food products development in a world of finite resources. This book explains how to employ ecodesign in business models to address the economic, social, environmental, and nutritional problems that face the worlds food systems. The lessons of the coTroph lia project ? a unique program implemented by a group of European agricultural higher education institutions to involve students in designing and developing food ecoinnovation projects ? are explored. Through an analysis of these projects, the authors describe the tools, methods and standards that were developed to institute ecodesign into the business models of 11 ecologically-friendly food products. This book provides operational good practices that can be implemented in educational programs and agri-food industries, to orient learning and practices towards greater sustainability.
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