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  • Food Production & Processing
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Innovation

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Innovation © Angela Meah. The ubiquity of innovation as a mantra for the betterment of economic and social conditions suggests that to innovate is to do great things. Being innovative with food,...

Artisan

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...According to the American Cheese Society, the word “artisan” (or “artisanal”) refers to goods that are produced primarily by hand, in small batches, with particular attention to the traditions of the cheesemaker’s art, using as little...

Fresh

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Words like “fresh” and “natural” are deployed in food marketing and similar contexts in an almost uniformly positive way. They are examples of the kind of “warmly persuasive” terms (like “community”) that never seem to be used unfavorably...

Future Food Animals, Future Protein

Henry Buller

Henry Buller is Professor of Geography at the University of Exeter, UK. Author affiliation details are correct at time of print publication.

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Emma Roe

Emma Roe is Associate Professor in Human Geography at the University of Southampton, UK. Author affiliation details are correct at time of print publication.

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Food and Animal Welfare

Bloomsbury Academic, 2018

Book chapter

...Farming, part of every child’s education. They learn the principles of agriculture at school, and they’re taken for regular outings into the fields near the town where they not only watch farm-work being done, but also do some themselves...

Food Sensitivities: Allergies and Intolerances

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Foods and beverages contain nutrients that are essential to human life, but they also contain elements that, for some individuals, may be harmful to health or even life-threatening. Foods and beverages may cause adverse reactions when...

Introduction: Food and Animal Welfare

Henry Buller

Henry Buller is Professor of Geography at the University of Exeter, UK. Author affiliation details are correct at time of print publication.

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Emma Roe

Emma Roe is Associate Professor in Human Geography at the University of Southampton, UK. Author affiliation details are correct at time of print publication.

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Food and Animal Welfare

Bloomsbury Academic, 2018

Book chapter

...We largely take farm animals’ lives (and deaths) for granted when we eat them and their products. For most of us, meat, egg and dairy consumption has become so distinct – geographically, morally, aesthetically – from livestock...

Conclusion

David L. Clough

David L. Clough is Professor of Theological Ethics in the Department of Theology and Religious Studies at the University of Chester, UK. Author affiliation details are correct at time of print publication.

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On Animals : Volume Two: Theological Ethics

T&T Clark, 2018

Book chapter

...This volume has argued that the theological account of non-human animals developed in Volume I has a broad range of implications for the Christian ethical evaluation of how humans treat other animals. This Conclusion provides an overview...

Food Toxins and Poisons from Microorganisms

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The Processes Affecting Toxicity Rather than undertaking a categoric examination of the myriad toxins in food, this essay highlights various considerations that should provide a sense...

Introduction

Making Milk : The Past, Present, and Future of Our Primary Food

Bloomsbury Academic, 2017

Book chapter

...Milk is a relational substance produced by a typically female mammal for consumption by another, typically infant, mammal of the same species. It is one of the few foods produced for others. Self-breastfeeding remains by and large...

Llamas and Alpacas

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The llama (Lama glama) and alpaca (Lama pacos) are among the few domesticated ungulates whose most important function has not been that of providing food for the people who control them. The llama...