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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...

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...

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 has been kept primarily as a beast...

Food Toxins and Poisons from Microorganisms

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The Processes Affecting ToxicityRather than undertaking a categoric examination of the myriad toxins in food, this essay highlights various considerations that should provide a sense of perspective in viewing toxins as a whole....

Introduction

Mathilde Cohen

Mathilde Cohen is Professor of Law and the Robert D. Glass Research Scholar at the University of Connecticut, USA. Cohen is a Research Fellow at the CNRS, France. Author affiliation details are correct at time of print publication.

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and

Yoriko Otomo

Yoriko Otomo is Senior Lecturer in Law at SOAS, University of London, UK. She was recently a Visiting Fellow at the Oxford Centre for Global History, University of Oxford, UK and a Visiting Fellow at the University of New South Wales, Australia. Author affiliation details are correct at time of print publication.

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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...

Commodities

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

...Karl Marx once famously remarked that a commodity appears at first sight to be a “very trivial thing” but that further analysis showed it to be of bewildering complexity, “full...

Convenience

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

...Convenience is often invoked within the business and marketing literature as an explanatory term in accounting for consumer behavior whether...

Unreliable Matriarchs

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

Bloomsbury Academic, 2017

Book chapter

...Milk’s fluidity and ostensible purity belie a complex array of industrial and regulatory processes, and a thick web of social and cultural associations. It provokes a language for emotion and thinking. From the milk of human breasts...