A uniquely collaborative analysis of human adaptation to the Polynesian islands, told through oral histories, biophysical evidence, and historical records Humans began to settle the area we know as Polynesia between 3,000 and 800 years ago, bringing with them material culture, including plants and animals, and ideas about societal organization, and then adapting to the specific biophysical features of the islands they discovered.
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.
This book examines the current and future challenges facing the food and agricultural system and their implications for policymaking at the national and international level.
There is a widespread assumption that the American food system after World War II was transformed-toward an increasingly industrialized production of crops, more processed foods, and diets higher in fat, sugar, and calories-as part of a unified system.
The Proceedings of the 2015 International Conference on Food Hygiene, Agriculture and Animal Science provides an all-encompassing review of each contributor's study in topics such as food hygiene, agriculture, animal science, animal histology and embryology, and livestock production systems.
This volume is intended to provide a comprehensive understanding of recent innovations related to the study of agricultural and environmental management for sustainable development.
For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information.
This detailed analysis of the global food system looks at the way food is produced, distributed, and consumed in an effort to create a more equitable and healthful system worldwide.
Quinoa rose to global stardom pitched as an unparalleled sustainable development opportunity that heralded a bright future for rural communities devastated by decades of rural-urban migration, civil war, and state neglect.
This book takes a transdisciplinary approach and considers multisectoral actions, integrating health, agriculture and environmental sector issues to comprehensively explore the topic of sustainable diets.
Controlling food spoilage is critical not only to maintaining public health, but also to minimizing food loss, which in turn has broad impacts on the economy and the environment.
*Selected as one of openDemocracy's Best Political Books of 2017*Although widely criticised and hugely wasteful, The Common Agricultural Policy did at least afford British farmers a degree of support.
American food aid to foreigners long has been the most visible-and most popular-means of providing humanitarian aid to millions of hungry people confronted by war, terrorism and natural cataclysms and the resulting threat-often the reality-of famine and death.
In recent years, China has taken a number of effective measures to strengthen the supervision of food quality and safety, but food safety incidents still occur sometimes.
Undertaking a journey into the "e;hybrid governance"e; of urban food movements, this book offers an original and nuanced analysis of the urban milieu as epicentre of food activism and food governance.
Following the Fukushima Daiichi Nuclear Power Plant disaster in 2011 many concerned citizens-particularly mothers-were unconvinced by the Japanese government's assurances that the country's food supply was safe.
Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way.
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.
Small farms represent important components of food systems and rural areas, as sources of occupation and livelihood, factors of socio-economic diversity, cradles of grass-roots innovation and experimentation.
In comparative tastings, wines from California's Central Coast rival those from such renowned regions as Bordeaux, Burgundy, and Napa, yet they also offer superb value.
