Description : This three-volume work examines all facets of the modern U.S. food system, including the nation's most important food and agriculture laws, the political forces that shape modern food policy, and the food production trends that are directly impacting the lives of every American family. • Examines a breadth of contemporary food controversies and offers diverse viewpoints on them, placing these perspectives fairly into a broader historical context • Presents a multidisciplinary approach to the subject of food that highlights related issues in transportation, business, diet and nutrition, public health, the environment, and public policy • Includes primary documents that illuminate important laws, policies, and perspectives on the environmental, public health, and economic impact of food • Provides readers with the latest information about food controversies as well as extensive resources for further study on major food controversies
Description : This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns. Everyday, without realizing it, Americans plan their days around food—what to make for dinner, where to meet for brunch, what to bring to a party. As a nation of immigrants, the U.S. has food and foodways that few countries in the world have. This addition to the Global Kitchen series examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era. The volume opens with a Chronology that looks at United States history and significant food events. Coverage then dives deep into the history of food in the U.S., and is followed by a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it. Additional chapters examine food eaten during holidays and on special occasions, street food and snacks, and restauarants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter. Provides a comprehensive view of dishes that Americans eat and drink at all times of day and night Examines how American food reflects the country's immigrant origins Addresses problems in food production, nutrition, and practices in light of major changes in environments and society A Chronology provides an at-a-glance look at food history in the United States Recipes accompany each chapter, perfect for student readers and general audiences to try out at home Sidebars help to illuminate the text, providing anecdotal "fun facts" about food in American culture
Description : This collection considers the future of climate innovation after the Paris Agreement. It analyses the debate over intellectual property and climate change in a range of forums – including the climate talks, the World Trade Organization, and the World Intellectual Property Organization, as well as multilateral institutions dealing with food, health, and biodiversity. The book investigates the critical role patent law plays in providing incentives for renewable energy and access to critical inventions for the greater public good, as well as plant breeders’ rights and their impact upon food security and climate change. Also considered is how access to genetic resources raises questions about biodiversity and climate change. This collection also explores the significant impact of trademark law in terms of green trademarks, eco labels, and greenwashing. The key role played by copyright law in respect of access to environmental information is also considered. The book also looks at deadlocks in the debate over intellectual property and climate change, and provides theoretical, policy, and practical solutions to overcome such impasses.
Description : This book explores the social history of training and development and describes how ordinary training systems were linked to extraordinary events. Using instrumental case studies, the author explores the direct and indirect motives behind famous and infamous training systems of history such as the methods used by John Lennon and Paul McCartney in the Beatles, those used by the Third Reich in training forced labor, and in the social guidance films of the 1950’s, among others. This book links modern-day themes of corporate and community social responsibility and social justice to historical cases of workplace and community training; in addition, it offers a unique view of business history that students and scholars can relate to, and contributes to a more thorough and robust inquiry into critical human resource development, ethics in the workplace, and the nature of training adults, in general.