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The transition from socialism in Eastern Europe is not an isolated event, but part of a larger shift in world capitalism: the transition from Fordism to flexible (or neoliberal) capitalism. Using a blend of ethnography and economic geography, Elizabeth C. Dunn shows how management technologies like niche marketing, accounting, audit, and standardization make up flexible capitalism's unique form of labor discipline. This new form of management constitutes some workers as self-auditing, self-regulating actors who are disembedded from a social context while defining others as too entwined in social relations and unable to self-manage. Privatizing Poland examines the effects privatization has on workers' self-concepts; how changes in "personhood" relate to economic and political transitions; and how globalization and foreign capital investment affect Eastern Europe's integration into the world economy. Dunn investigates these topics through a study of workers and changing management techniques at the Alima-Gerber factory in Rzeszow, Poland, formerly a state-owned enterprise, which was privatized by the Gerber Products Company of Fremont, Michigan.Alima-Gerber instituted rigid quality control, job evaluation, and training methods, and developed sophisticated distribution techniques. The core principle underlying these goals and strategies, the author finds, is the belief that in order to produce goods for a capitalist market, workers for a capitalist enterprise must also be produced. Working side-by-side with Alima-Gerber employees, Dunn saw firsthand how the new techniques attempted to change not only the organization of production, but also the workers' identities. Her seamless, engaging narrative shows how the employees resisted, redefined, and negotiated work processes for themselves."
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.
Strategic Winery Tourism and Management: Building Competitive Winery Tourism and Winery Management Strategy presents cutting-edge knowledge and research related to strategic winery tourism and winery management. It highlights the major theories on strategic winery tourism and winery management and encompasses a variety of topics ranging from strategic winery tourism development to winery tasting room management. With chapters written by academic researchers and winery industry professionals, the purpose of the book is to explore the theoretical foundations of winery tourism and winery management. Importantly, the book taps into the following topics: Examining the impact of winery tourism on local, regional, and national economies Understanding product development and marketing for wineries as tourism entities Examining the role of special events to promote wineries, such as wine festivals and wine education programs Understanding key managerial issues on winery tasting room management Exploring winery revenue management Understanding the key theories of winery service quality management Understanding winery brand management Understanding the key concepts of financial management on winery management There have been a few books dealing with winery tourism and management in spite of the significance of the topic. The editor of the book merges winery tourism with winery management. Importantly, some topics such as winery revenue management and winery tasting room management included in the book are critical in managing a winery. This is a must-have book for students majoring in culinary and hospitality and tourism management as well as for winery industry professionals such as winery general managers and owners. The Gourmand Awards jury has announced that Strategic Winery Tourism and Management is the national book winner in its category: Best Wine Book Professionals. "This academic book structures clearly the concepts and practice of wine tourism, studying all aspects in a very broad overview. It is useful for planning and action," says Edouard Cointreau, President of the Jury, Gourmand World Cookbook Awards. The book will now compete in its category against winners from other countries for the Best in the World. The results will be announced on May 27 & 28, 2017 at the annual Gourmand Awards Ceremony.
The public is more interested in agricultural and food issues than ever before, as is evident in the many agricultural controversies debated in the media. Why is it that some people embrace new agricultural technologies while others steadfastly defend traditional farming methods? Why do some prefer to buy food grown around the world while others patronize small, local farmers? In the debates about organic food, genetically modified organisms, and farm animal welfare, it is not always clear what the scientific literature actually says. To understand these controversies, the authors encourage readers to develop first an appreciation for why two equally intelligent and well-intentioned people can form radically different notions about food. Sometimes the disputes are scientific in nature, and sometimes they arise from conflicting ethical views. This book confronts the most controversial issues in agriculture by first explaining the principles of both sides of the debate, and then guiding readers through the scientific literature so that they may form their own educated opinions. Is food safe if the farm used pesticides, or are organic foods truly better for your health? Are chemical fertilizers sustainable, or are we producing cheap food today at the expense of future generations? What foods should we eat to have a smaller carbon footprint? Is genetically-modified food the key to global food security, and does it give corporations too much market power? Is the prevalence of corn throughout the food system the result of farm subsidies? Does buying local food stimulate the local economy? Why are so many farm animals raised indoors, and should antibiotics be given to livestock? These are the issues addressed in Agricultural and Food Controversies: What Everyone Needs to Know. While it doesn't claim to have all the answers, it provides a synthesis of research and popular opinions on both sides of these important issues, allowing readers to decide what they value and believe for themselves.
Food safety has fast become one of the nation's top issues. Three thousand people die each year in the U.S. from foodborne illnesses. Another 48 million are sickened annually and our government fails to protect us. Many foods and additives that we eat every day have been banned for years in other countries. Our government food safety agencies move in reverse--cutting back on inspections, allowing food producers to inspect themselves, and permitting the vast majority of potentially adulterated foods to enter this country without benefit of any testing or inspection. How, in a country so advanced in most areas, could we have descended to this alarming state of food safety? One answer: Budget cuts and bureaucrats. Eat, Drink, and Be Wary examines the multitude of dangers in food production, transportation, storing, and preparation that result in this shocking number of preventable illnesses and deaths. It takes a broad and detailed look, in all food groups, at the problems and potential solutions in food safety practices, inspections, and enforcements. This book answers the questions and concerns of millions of Americans who have reached new levels of serious doubts about the safety of our food. Charles Duncan points readers to the dangers to look for in deli foods, raw milk, seafood, poultry, eggs, beef, and others. For consumers who care about the food they eat, this book details the dangers, offers direction for choosing safe foods, and provides a critique of our current system that suggests ways it can be fixed, or at least improved.
Established in 1887, Sanders Bros. was the UK's largest chain of corn, flour, seed and general produce merchants in the 1920s, trading from 154 branches in 1925 in London and the surrounding area and with a stock market value higher than Marks & Spencer. With more retail stores than Sainsbury or Tesco, Sanders Bros. was also a significant manufacturer and distributor of biscuits and grocery and a major importer of spices and rice. Taken over by a group of investors, it was quickly broken up and its records destroyed in the 1950s. The story of this major business is reconstructed using published and personal sources, including family memories, photos and advertisements. This is the unique and previously untold story of a national food retail chain in the pre-supermarket era, and the lessons taught by its rise and fall.
This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday cooking provide numerous cases for this. Using popular cooking myths as a springboard, this book discusses these riddles, interweaving a scientific rationale for the phenomena with a culinary or craftsman explanation. This book covers not only science (physics, chemistry, biology) but also cultural aspects (tradition, history, emotion), of what food/cooking is all about.
"The State of Food Insecurity in the World 2011" highlights the differential impacts that the world food crisis of 2006-08 had on different countries, with the poorest being most affected. This year's report focuses on the costs of food price volatility, as well as the dangers and opportunities presented by high food prices. Climate change and an increased frequency of weather shocks, increased linkages between energy and agricultural markets due to growing demand for biofuels, and increased financialization of food and agricultural commodities all suggest that price volatility is here to stay. The report describes the effects of price volatility on food security and presents policy options to reduce volatility in a cost-effective manner and to manage it when it cannot be avoided. Also published in Arabic, Chinese, French, Russian and Spanish
The future of our food depends on tiny seeds in orchards and fields
the world over. In 1943, one of the first to recognize this fact,
the great botanist Nikolay Vavilov, lay dying of starvation in a
Soviet prison. But in the years before Stalin jailed him as a
scapegoat for the country's famines, Vavilov had traveled over five
continents, collecting hundreds of thousands of seeds in an effort
to outline the ancient centers of agricultural diversity and guard
against widespread hunger. Now, another remarkable scientist--and
vivid storyteller--has retraced his footsteps. In "Where Our Food
Comes From," Gary Paul Nabhan weaves together Vavilov's
extraordinary story with his own expeditions to Earth's richest
agricultural landscapes and the cultures that tend them. Retracing
Vavilov's path from Mexico and the Colombian Amazon to the glaciers
of the Pamirs in Tajikistan, he draws a vibrant portrait of changes
that have occurred since Vavilov's time and why they matter. In his
travels, Nabhan shows how climate change, free trade policies,
genetic engineering, and loss of traditional knowledge are
threatening our food supply. Through discussions with local
farmers, visits to local outdoor markets, and comparison of his own
observations in eleven countries to those recorded in Vavilov's
journals and photos, Nabhan reveals just how much diversity
No spirit beverage encapsulates the essence of the Caribbean quite like rum. Rum, Rivalry and Resistance introduces readers to the political history of Caribbean rum, especially within the context of recent political and economic struggles to retain the nature, quality and market of this important Caribbean spirit. It concludes with a number of recommendations and strategies that may have to be explored in greater depth by Caribbean rum producers so that the sugar-rum industries may survive into the 21st century.
Le Manuel de procedure de la Commission du Codex Alimentarius a pour but d'aider les gouvernements des Etats Membres a participer efficacement aux travaux du Programme mixte FAO/OMS sur les normes alimentaires. Le Manuel est particulierement utile aux delegations envoyees par les pays aux reunions du Codex et aux organisations internationales invitees en qualite d'observateur. On y trouve le Reglement interieur de la Commission, la Procedure d'elaboration des normes Codex et textes apparentes, aux fins du Codex Alimentarius, certaines definitions essentielles et des orientations concernant les modalites de fonctionnement des comites du Codex. On y trouve egalement la liste des pays membres de la Commission. Publie egalement en anglais et en espagnol."
All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks failure to control food safety hazards can have devastating consequences. "Make It Safe" provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards.The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia s food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation.The content will also be useful for students of food technology who wish to seek employment in the industryor are planning on establishing their own manufacturing operation.Key features Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained Offers practical guidance on how to control food safety hazards Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter"
The U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) must inspect most meat, poultry, and processed egg products for safety, wholesomeness, and labelling. Federal inspectors or their state counterparts are present at all times in virtually all slaughter plants and for at least part of each day in establishments that further process meat and poultry products. This book addresses the debate that has ensued for decades over whether this system, designed in the early 1900s, has kept pace with changes in the food production and marketing industries. Several significant changes in meat and poultry inspection programs were included in the 2008 farm bill (P.L. 110-246), signed into law in June 2008. These changes are described in this book and include permitting some state-inspected meat and poultry products to enter interstate commerce, bringing catfish under mandatory USDA inspection and requiring establishments to prepare and maintain written recall plans. In recent years, the U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) has monitored numerous recalls of meat and poultry products sold in the U.S. The recalls have involved beef products possibly contaminated with E. coli, beef and poultry products possibly contaminated with Salmonella, and canned meat products possibly contaminated by botulism. These recalls raise issues of consumer confidence in the meat industry and questions about the adequacy of the USDA oversight of these products.
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