You are currently browsing 1–8 of 8 new and published books in the subject of Food Manufacturing & Related Industries — sorted by publish date from newer books to older books.
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This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates about the role and movement of commodities in the historical and contemporary world. The expert contributions collectively address a fundamental...
Published December 6th 2012 by Routledge
Series: Earthscan Food and Agriculture
Why have food crises seemingly become more frequent in recent years, compared to the last few decades? This book examines an array of different issues and distortions that are causing food supply chain dysfunction in many countries, particularly for staple non-perishable foods such as grains,...
Published June 13th 2012 by Routledge
Inequity of control over food systems is a particularly insidious form of injustice. Collectively, the contributors to this volume posit that this inequity is rooted in power asymmetries in the U.S. food system and codified through U.S. food policies. This process puts the public at risk in the U.S...
Published March 27th 2012 by Routledge
Series: Routledge Studies in Management, Organizations and Society
For several decades, social enterprises have been pioneers in the conception and implementation of a pathbreaking social innovation: Fair Trade (FT). Fair Trade Social Enterprises have created a movement which has challenged mainstream trading practices and offered development opportunities for...
Published March 20th 2012 by Routledge
Food Chains: Quality, Safety and Efficiency in a Challenging World addresses the many issues facing European food producers and other food chain stakeholders, who endeavour to improve their competitive position in a highly competitive world food market. The Food Chain is one of the main...
Published October 19th 2011 by Routledge
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity....
Published June 22nd 2006 by Routledge
This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of...
Published October 2nd 2005 by Routledge
This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe...
Published October 6th 1992 by Routledge
