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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General

Measurement of Food Preferences (Hardcover): H.J.H. MacFie, D. M. H. Thomson Measurement of Food Preferences (Hardcover)
H.J.H. MacFie, D. M. H. Thomson
R5,660 Discovery Miles 56 600 Ships in 7 - 11 working days
Quality Assurance in Seafood Processing: A Practical Guide (Hardcover, 1994 ed.): A. David Bonnell Quality Assurance in Seafood Processing: A Practical Guide (Hardcover, 1994 ed.)
A. David Bonnell
R3,403 Discovery Miles 34 030 Ships in 7 - 11 working days

While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual examples of the "fins and bones" of quality programs. The author, in teaching quality assurance over nine years, has not been able to find a textbook that is suitable as a reference text in quality assurance courses for the seafood industry. It is this situation that has prompted the preparation of this book, which takes a practical approach to the subject of quality assurance in seafood processing operations. This book can serve as either a textbook or as a reference text. As a textbook it is written for students of quality assurance at the technician, technologist, and university levels. In this role it is intended that the student will start at the beginning of the book and proceed through in sequence, so as to gain a complete understanding of the design, implementation, and operation of a quality program in seafood processing operations. It is the hope of the author that the book also functions quite well as a desk reference for the managers of seafood processing operations who need to refer occa sionally to particular items or chapters. In this sense, each chapter is designed to stand alone as a discussion of a particular concept within the quality assurance discipline."

Rancidity in Foods (Hardcover, 3rd ed. 1994): John C. Allen, R.J. Hamilton Rancidity in Foods (Hardcover, 3rd ed. 1994)
John C. Allen, R.J. Hamilton
R5,265 Discovery Miles 52 650 Ships in 7 - 11 working days

This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing chapters up-to-date with current techniques and the inclusion of additional chapters on spectrophotometric and chromatographic analysis of oxidation, legislative and labeling aspects, and HACCP in the avoidance of rancidity. There are also new chapters on rancidity in fish and in confectionery products.

Salt and Civilization (Hardcover): S.A.M. Adshead Salt and Civilization (Hardcover)
S.A.M. Adshead
R4,579 Discovery Miles 45 790 Ships in 7 - 11 working days

'Highly recommended as a thorough examination of the commodity history of salt'-The Geographical Journal. Salt has been called the primordial addiction. It has been an object of almost universal consumption since Neolithic times. This book sets out to place the particular histories of salt in a global perspective and write the history of a human commodity as a theme in world history. From pagan man, through classical Rome, Byzantium, early Islam, the Dark Ages, the Renaissance to the modern world, the production, distribution, consumption and taxation of salt are examined. The author shows how a history of salt cannot be separated from the histories of commerce, medicine, diet, cooking, taxation, invention and war. Although taken for granted today, salt has been of critical economic and cultural importance to countries and peoples throughout history; the instigator and catalyst to actions and events ranging from the first maritime expedition of Muslim forces to Columbus's discovery of America. After Salt and Civilization salt can not be taken for granted again.

Asia and the Pacific regional overview of food security and nutrition 2018 - accelerating progress towards the SDGs... Asia and the Pacific regional overview of food security and nutrition 2018 - accelerating progress towards the SDGs (Paperback)
Food and Agriculture Organization
R954 R733 Discovery Miles 7 330 Save R221 (23%) Ships in 10 - 15 working days

This report seeks to accelerate progress toward the goals of a healthy and hunger-free Asia and the Pacific region in light of the slowdown that has become evident over the past three years. After years of gains in combating hunger, progress has stagnated in all parts of this vast region and nearly half a billion people remain undernourished. Children, in particular, continue to face the burden of malnutrition with one child in every four below the age of five suffering from stunting. At the same time, Asia and the Pacific has witnessed rapid growth in the number of overweight children and the serious consequences that entails for their future health and well-being. Efforts to fight hunger and malnutrition must go hand in hand with those to build and sustain peace and there is an urgent need to accelerate and scale up actions that strengthen the resilience and adaptive capacity of people and their livelihoods to climate variability and extremes. And, as migration from rural to urban areas continues apace, particularly involving poorer families, urban malnutrition is another challenge facing many countries.

Physical Properties of Foods and Food Processing Systems (Hardcover, New edition): Physical Properties of Foods and Food Processing Systems (Hardcover, New edition)
R2,023 Discovery Miles 20 230 Ships in 7 - 11 working days

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Genetically Modified Organisms in Food Production (Hardcover): Umaiyal Munusamy Genetically Modified Organisms in Food Production (Hardcover)
Umaiyal Munusamy
R4,012 R3,442 Discovery Miles 34 420 Save R570 (14%) Ships in 10 - 15 working days

This publication is packed with the information that introduces genetically modified foods, describing current research, health concerns, and their effect on modern agriculture. The book is a solid reference for researchers and professionals needing information on the safety of GMO and non-GMO food production, the economic benefits of both GMO and non-GMO foods, and includes in-depth coverage of the subject.

Achieving Sustainable Production of Milk Volume 1 - Milk Composition, Genetics and Breeding (Hardcover): Nico Van Belzen Achieving Sustainable Production of Milk Volume 1 - Milk Composition, Genetics and Breeding (Hardcover)
Nico Van Belzen; Contributions by James A. O'Mahony, Shane V. Crowley, Patrick F. Fox, Young W. Park, …
R3,865 Discovery Miles 38 650 Ships in 7 - 11 working days

Milk is one of the world's most important agricultural food products. In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety whilst optimising nutritional and sensory quality. At the same time farms need to become more sustainable as well as meet higher standards of animal health and welfare. Smallholder systems in developing countries face problems such as low productivity and vulnerability to disease which also impact on safety, quality, sustainability and animal welfare. Drawing on an international range of expertise, this book reviews research addressing these challenges. It begins by discussing the composition of milk including proteins and bioactive components, the wide range of ingredients produced from milk, as well as aspects sensory quality. It also reviews current understanding of genetic factors affecting protein and other aspects of milk composition, other desirable traits such as fertility and advances in breeding to achieve improvements in quality and productivity in dairy farming. Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in milk production. It is accompanied by two further volumes which review safety, quality and sustainability issues as well as dairy herd management and welfare.

Pioneering a Modern Small Business (Hardcover): Mansel G Blackford Pioneering a Modern Small Business (Hardcover)
Mansel G Blackford
R3,423 Discovery Miles 34 230 Ships in 7 - 11 working days

Industrial Development and the Social Fabric

Proteins, Pathologies and Politics - Dietary Innovation and Disease from the Nineteenth Century (Paperback): David Gentilcore,... Proteins, Pathologies and Politics - Dietary Innovation and Disease from the Nineteenth Century (Paperback)
David Gentilcore, Matthew Smith
R869 Discovery Miles 8 690 Ships in 10 - 15 working days

Proteins, Pathologies and Politics presents an international and historical approach to dietary change and health, contrasting current concerns with how issues such as diabetes, cancer, vitamins, sugar and fat, and food allergies were perceived in the 19th and 20th centuries. Though what we eat and what we shouldn't eat has become a topic of increased scrutiny in the current century, the link between dietary innovation and health/disease is not a new one. From new fads in foodstuffs, through developments in manufacturing and production processes, to the inclusion of additives and evolving agricultural practices changing diet, changes often promised better health only to become associated with the opposite. With contributors including Peter Scholliers, Francesco Buscemi, Clare Gordon Bettencourt, and Kirsten Gardner, this collection comprises the best scholarship on how we have perceived diet to affect health. The chapters consider: - the politics and economics of dietary change - the historical actors involved in dietary innovation and the responses to it - the extent that our dietary health itself a cultural construct, or even a product of history This is a fascinating and varied study of how our diets have been shaped and influenced by perceptions of health and will be of great value to students of history, food history, nutrition science, politics and sociology.

The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation... The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation (Hardcover, 5th Revised ed.)
Douglas Robert Brown
R1,738 R1,348 Discovery Miles 13 480 Save R390 (22%) Ships in 7 - 11 working days
Proceedings of a technical workshop - development of voluntary guidelines for the sustainability of the Mediterranean diet in... Proceedings of a technical workshop - development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region, 14-15 March 2017, CIHEAM-Bari, Valenzano (Bari) (Paperback)
Food and Agriculture Organization
R1,246 R989 Discovery Miles 9 890 Save R257 (21%) Ships in 10 - 15 working days

The Mediterranean diet is attracting increasing attention internationally not only as a healthy diet but also as a sustainable one. Paradoxically, Mediterranean countries are moving away from this diet towards a situation in which problems of undernutrition coexist with overweight, obesity and chronic food-related diseases. The erosion of the Mediterranean diet heritage not only affects health but also has social, cultural, economic and environmental implications. Based on the outcomes of a workshop, this publication highlights the need to consolidate the Mediterranean diet as a lever to improve the sustainability of food systems and consumption patterns in the Mediterranean region.

Sustainable woodfuel for food security - a smart choice, green, renewable and affordable (Paperback): Food and Agriculture... Sustainable woodfuel for food security - a smart choice, green, renewable and affordable (Paperback)
Food and Agriculture Organization
R914 R739 Discovery Miles 7 390 Save R175 (19%) Ships in 10 - 15 working days

With food insecurity, climate change and deforestation and forest degradation remaining key global issues, this paper highlights the role of sustainable woodfuel in improving the food security of households in developing countries. Food insecurity and a high dependence on woodfuel as a primary cooking fuel are characteristics common to vulnerable groups of people in developing regions. With adequate policy and legal frameworks in place, woodfuel production and harvesting can be sustainable and a main source of green energy. Moreover, the widespread availability of woodfuel, and the enormous market for it, present opportunities for employment and for sustainable value chains, providing further rationale for promoting this source of energy. This paper explains how sustainable woodfuel is closely linked to food security and provides insights in how the linkages could be strengthened at all stages of woodfuel production, trade and use.

Food Quality Control - Methods, Importance and Latest Measures (Hardcover): Cristina Garcia Jaime Food Quality Control - Methods, Importance and Latest Measures (Hardcover)
Cristina Garcia Jaime
R4,010 R3,439 Discovery Miles 34 390 Save R571 (14%) Ships in 10 - 15 working days

Food quality control and management has been an important issue since the time when ancient people dried meat, vegetables and fruits to be used in the next season. Over the years, people became more involved in the processing and production of safe and sustainable food items that brings better taste and quality to the consumer. But the fact is that the processing methods, the results and the way in which food was preserved for later use became even more complicated and sophisticated. One of the first preservation techniques used in ancient times was salting. Salt was used to reduce the risk of developing fungus and other microorganisms in food. Though, the lack of knowledge in microbiology and food pathology hindered the development of more techniques to preserve quality, texture, taste and aroma. For this reason, as the time passed, people started to develop new techniques that preserved food in it natural characteristics. It was studied how to control the decay process and how to improve the food quality by controlling various risk factors effectively. These methods were introduced with the help of increasing knowledge in the field of microbiology and biotechnology. The findings helped to develop different substances, methods and equipment to reduce the risks in preserved and packaged food. These techniques were useful for improving shelf life and for providing sustainable food items that stay healthy for a longer period of time. Nowadays, advancements in food quality and control have brought the innovative features of quality management that collect: management, checks, inspection and testing procedures. There is a great emphasis on managing the quality factor through multiple aspects and implementing the highest standards of HACCP and ISO so that consumers take safe and healthy food. The more recent developments are towards the environmentally friendly packaging and use of healthy methods to reduce risks to the ecosystem. This book covers all the basic concepts regarding the history, present practices and all the future possibilities affecting quality control in the food industry. This will help readers in the understanding of the importance of food quality control in the food industry and its evolution towards the highest standard of consumer-focused production.

Mass Spectrometry for Food Quality and Safety (Hardcover): Valeria Severino Mass Spectrometry for Food Quality and Safety (Hardcover)
Valeria Severino
R4,010 R3,439 Discovery Miles 34 390 Save R571 (14%) Ships in 10 - 15 working days

This book integrates the most recent data on the topic, providing an important resource towards greater food safety and quality. Many studies and approaches have been proposed, along with innovative methods, including different processes such as packaging, application of antimicrobials, high pressure processing, and many others, in order to reduce contamination levels and ensure safe products. Presents a framework on enormous technological improvements made to ensure food quality and safety.

Barrel Strength Bourbon - The Explosive Growth of America's Whiskey (Hardcover): Carla Harris Carlton Barrel Strength Bourbon - The Explosive Growth of America's Whiskey (Hardcover)
Carla Harris Carlton
R520 R423 Discovery Miles 4 230 Save R97 (19%) Ships in 7 - 11 working days

The art of creating and consuming bourbon is exploding, Carla Carlton's Barrel Strength Bourbon is a must read for all bourbon aficionados. Barrel Strength Bourbon provides an in-depth examination of the bourbon industry in Kentucky, the creation of an American spirit, its resurrection following Prohibition, its astronomical growth in the past decade, and its potential for the future. Readers will meet the colorful family of characters who craft bourbon by hand, visit the picturesque distilleries along rural backroads and urban centers, and learn the secrets of an American original. The author, Carla Harris Carlton, gives readers an up-close look at how bourbon is made, how the industry was built, and how the close-knit families of bourbon crafters continue to grow a multibillion-dollar global industry while staying true to their Kentucky roots. Readers will learn how to nose, taste, and appreciate a spirit that, while created from time-tested recipes, is evolving so quickly that new varieties and brands appear weekly on liquor store shelves. The author, a leading bourbon journalist who routinely helps select barrels for special edition bottlings and tastes new products before most bartenders do, takes readers on a behind-the-scenes tour of distilleries and rickhouses, shares anecdotes from her chats with bourbon legends, and provides insight on what to expect next from one of the fastest growing spirits on Earth. Also available are two companion ebooks: Spirited Perfection: Building Your Bourbon Bar (ASIN: B07333YXMM) In the past 10 years, choosing a bourbon has gone from underwhelming to overwhelming and author Carla Carlton is here to help you navigate this boom. In this book, she offers tasting notes on various bourbons and rye whiskies so you know what to stock at home. Carlton also helps you choose the appropriate bar tools, glassware and mixers to have on hand. Still Life: The Resurgence of Craft Bourbon (ASIN: B07335HMMM) The art of creating and consuming bourbon is exploding. Today you will find craft bourbon distilleries in all 50 states. As mixologists and distillers find the space, market and financial success to fully explore their trade, the world is taking notice. It's in the middle of this expanding industry that author Carla Carlton takes the time to connect all the dots for you, the bourbon enthusiast. She concisely maps out the seeds of the newest trends and shows why certain classic bourbon brands and bottles have grown while others have been washed away. These special edition e-only books are a wonderful and informative read on their own, but are also the perfect chaser to Carlton's Barrel Strength Bourbon, now out in bookstores and online everywhere.

Food Safety and Security (Hardcover): Ellis Simmons Food Safety and Security (Hardcover)
Ellis Simmons
R2,985 R2,552 Discovery Miles 25 520 Save R433 (15%) Ships in 7 - 11 working days
Agrifood System Transitions in Brazil - New Food Orders (Hardcover): Paulo Andre Niederle, Valdemar Joao Wesz Junior Agrifood System Transitions in Brazil - New Food Orders (Hardcover)
Paulo Andre Niederle, Valdemar Joao Wesz Junior
R3,029 Discovery Miles 30 290 Ships in 10 - 15 working days

This book explores the agrifood system transitions in Brazil to provide a new understanding of the trajectory of agriculture and rural development in this country. It accentuates the increasing diversifi cation and hybridization of food production and consumption practices throughout history. With a framework that combines convention theory, neoinstitutional approaches and practice theory, this book suggests the concept of "food orders" which represents different arrangements of practices, institutions and sociotechnical artifacts. By exploring the interrelations between these elements, the book looks at six different food orders: industrial, commercial, domestic, aesthetic, civic and fi nancial, in tandem with examples of practices, sectors and territories to understand the dynamics of each one. This aids in understanding the main tendencies of the agrifood sector in such a vast country that, being a major player in global food markets, also affect production and consumption dynamics in several other countries. Besides, this book also seeks to comprehend the current institutional changes in Brazil that may be critical to interpret the global dissemination of populist and autocratic governments. Offering key insights into the contemporary sociology of agriculture and food, this book demonstrates how strengthening democracy and supporting the organization of civil society are major challenges when we think about transition for sustainable food systems.

How is Digitalization Affecting Agri-food? - New Business Models, Strategies and Organizational Forms (Hardcover): Maria... How is Digitalization Affecting Agri-food? - New Business Models, Strategies and Organizational Forms (Hardcover)
Maria Carmela Annosi, Federica Brunetta
R3,033 Discovery Miles 30 330 Ships in 10 - 15 working days

Using real cases of food fi rms and agriculture supply chains as a context, How is Digitalization Affecting Agri-food? New Business Models, Strategies and Organizational Forms aims to understand the key themes in strategic and organizational research in this area. Despite the importance of food and agriculture in the current political and societal context, analysis of the impact of digitalization and information technologies on the industry is still limited. The objective of this monograph is to understand the direction of this change. With case studies of food firms and agriculture supply chains it sets out to conceptualize food organizing and organizations as a fruitful object of inquiry, both at the intra and interorganizational levels. It aims to understand new business models, strategies, and organizational forms. Contributions in this stream of research have the potential to yield important and relevant insights for both scholars and societies. This book is written primarily for academics engaged in innovation management or strategy, or conducting organizational behavior research. It will also be of relevance to practitioners and managers in the agri-food industry.

Responsible food purchasing - four steps towards sustainability for the hospitality sector (Paperback): United Nations... Responsible food purchasing - four steps towards sustainability for the hospitality sector (Paperback)
United Nations Environment Programme
R478 Discovery Miles 4 780 Ships in 10 - 15 working days

For many countries, tourism provides a significant source of foreign exchange and foreign direct investment. If managed sustainably, tourism can make an important contribution towards conserving natural and cultural heritage resources, generating and distributing wealth equitably, empowering the disadvantaged, generating jobs and supporting infrastructure development. This guidance document, entitled "Responsible Food Purchasing: Four Steps Towards Sustainability for the Hospitality Sector", will help food purchasers to understand better the importance to their business of responsible food purchasing, while providing practical advice and guidance to enable them to make the right decisions and choices. This guidance outlines an approach to integrating food sustainability into your business, with practical steps, checklists and tips reinforced by case studies that provide valuable learning from those already embarked on responsible food purchasing. The resources listed at the end of the document will enable you to explore the wider sustainability agenda further, as responsible food purchasing remains a rapidly evolving field.

Food and Drug Legislation in the New Deal (Hardcover): Charles O. Jackson Food and Drug Legislation in the New Deal (Hardcover)
Charles O. Jackson
R1,965 R1,462 Discovery Miles 14 620 Save R503 (26%) Ships in 10 - 15 working days

In June 1938, Franklin D. Roosevelt signed into law a new Food, Drug, and Cosmetic Act, the first major legislation regulating these industries since the 1906 Wiley law. Eliminating many serious and long-standing abuses in production, labeling, and advertising, the 1938 Act was, in the words of David L. Cowen, "a milestone in federal interest in consumer protection." Despite its importance to the American public, however, its passage was effected only after a long, complex battle between conflicting interest groups. This volume is a study in depth of that five-year struggle, fully documented by records, correspondence, and publications, as well as a social history of the period. The author analyzes the inadequacy of the 1906 law, the roles of Franklin Roosevelt, Henry Wallace, and Rexford Tugwell, the American Medical Association, drug associations, and consumers' and women's groups. Originally published in 1970. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

Saltmarsh's Essential Guide to Food Additives (Hardcover, 5th New edition): Mike Saltmarsh Saltmarsh's Essential Guide to Food Additives (Hardcover, 5th New edition)
Mike Saltmarsh
R1,920 Discovery Miles 19 200 Ships in 10 - 15 working days
Women, Migration & the Cashew Economy in Southern Mozambique - 1945-1975 (Hardcover): Jeanne Marie Penvenne Women, Migration & the Cashew Economy in Southern Mozambique - 1945-1975 (Hardcover)
Jeanne Marie Penvenne
R1,154 R1,063 Discovery Miles 10 630 Save R91 (8%) Ships in 10 - 15 working days

JOINT RUNNER-UP FOR THE 2017 AIDOO-SNYDER BOOK PRIZE Between the late 1940s and independence in 1975, rural Mozambican women migrated to the capital, Lourenco Marques, to find employment in the cashew shelling industry. This book tells the labour and social history of what became Mozambique's most important late colonial era industry through the oral history and songs of three generations of the workforce. In the 1950s Jiva Jamal Tharani recruited a largely female labour force and inaugurated industrial cashew shelling in the Chamanculo neighbourhood. Seasonal cashew brews had long been an essential component of the region's household, gift and informal economies, but by the 1970s cashew exports comprised the largest share of the colony's foreign exchange earnings. This book demonstrates that Mozambique's cashew economy depended fundamentally on women's work and should be understood as "whole cloth". Drawing on over 100 interviews, the rich narratives convey layered histories: the rural crises that triggered the flight of women, their lives as factory workers, widespread payment and wage fraud, the formation of innovative urban families, and the health costs that all African families paid for municipal neglect of their neighbourhoods. Jeanne Marie Penvenne is Professor of History, and core faculty in International Relations, Africana and Women, and Gender and Sexuality Studies at Tufts University.. She is the author of the Herskovits shortlisted African Workers and Colonial Racism (James Currey/Heinemann, 1995)

Plunkett's Food Industry Almanac 2018 - Food & Beverages Industry Market Research, Statistics, Trends & Leading Companies... Plunkett's Food Industry Almanac 2018 - Food & Beverages Industry Market Research, Statistics, Trends & Leading Companies (Paperback)
Jack W Plunkett
R8,137 Discovery Miles 81 370 Ships in 10 - 15 working days

The food industry is among the most competitive and globally-linked of all business sectors. Plunkett's Food Industry Almanac will be your guide to the entire food business, from production, to distribution, to retailing. This exciting new book covers everything you need to know about the food, beverage and tobacco industry, including: Analysis of major trends and markets; historical statistics and tables; major food producers such as Kraft and Frito Lay; retailers of all types, from convenience store operators to giant supermarket chains; emerging technologies including genetically-engineered (GM) foods; giant distributors such as Sysco; beverage companies such as Coca-Cola; wine, liquor and beer producers; tobacco, candy and gum; and much more. We discuss trends in food commodities demand, agricultural biotechnology, imports and exports, as well as growing demand in China and other emerging markets. This book includes statistical tables, industry contacts and indexes. The corporate section includes our proprietary, in-depth profiles of 450 leading companies, public and private, in all facets of the industry. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

Food and Drug Legislation in the New Deal (Paperback): Charles O. Jackson Food and Drug Legislation in the New Deal (Paperback)
Charles O. Jackson
R816 R635 Discovery Miles 6 350 Save R181 (22%) Ships in 10 - 15 working days

In June 1938, Franklin D. Roosevelt signed into law a new Food, Drug, and Cosmetic Act, the first major legislation regulating these industries since the 1906 Wiley law. Eliminating many serious and long-standing abuses in production, labeling, and advertising, the 1938 Act was, in the words of David L. Cowen, "a milestone in federal interest in consumer protection." Despite its importance to the American public, however, its passage was effected only after a long, complex battle between conflicting interest groups. This volume is a study in depth of that five-year struggle, fully documented by records, correspondence, and publications, as well as a social history of the period. The author analyzes the inadequacy of the 1906 law, the roles of Franklin Roosevelt, Henry Wallace, and Rexford Tugwell, the American Medical Association, drug associations, and consumers' and women's groups. Originally published in 1970. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

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