|
Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
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
has
already been lost. But he also shows what resilient farmers and
scientists in many regions are doing to save the remaining living
riches of our world. It is a cruel irony that Vavilov, a man who
spent his life working to foster nutrition, ultimately died from
lack of it. In telling his story, "Where Our Food Comes From"
brings to life the intricate relationships among culture, politics,
the land, and the future of the world's food.
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.
|
|