Frankfurt Rights

Your Search Results

      Filter your results
      Filter your results
      • Events
      • Category
      • Seller
      • Publication Year
      • Original Language
      • Rights Available in Language
      • Publish Status
      • Publication Country or region
      • Rights Available in Territory
      • Offer Type
      • Permission selling companies
      • More
      View items

      • Cerkabella Publishing House

        Member of the Móra Publishing Group, Publishing House CERKABELLA was founded in 1997. The aim of Cerkabella is to publish high quality literature for children and young adults. Numerous Cerkabella books have received literary prizes in Hungary as well internationally, and many of our titles have also won awards due to the excellence of their design. The publishing house has been cooperating with numerous well-known authors of children’s books, poets, and prose writers, such as Erzsi Kertész, Szilvia May, Ágnes Mészöly, Tibor Zalán and others. Also, we are working with award winning illustrators, like Réka Hanga, Kinga Rofusz, Katalin Szegedi, Ildikó Petrók, Eszter Metzing, Tibor Kárpáti and others. Cerkabella’s titles were published recently in Germany, China, Slovakia, Serbia and Italy.

        View Rights Portal

      • Más Cerca Ediciones

        Más Cerca Ediciones is focused on disseminating science among children, working with researchers from the University of the Republic of Uruguay. It seeks to combine science and art, harmony of scientific texts with humor, illustrations and photos.

        View Rights Portal
      Search more members
      • Trusted Partner
        Food Composition Table for the Practice
        2023

        Food Composition Table for the Practice

        The small Souci/Fachmann/Kraut

        by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.

        ■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!

        More
      • Trusted Partner
        Qualities of food
        Business, Economics & Law
        October 2004

        Qualities of food

        by Mark Harvey, Andrew McMeekin, Alan Warde

        In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

        More
      • Trusted Partner
        Against the grain
        Socialism & left-of-centre democratic ideologies
        December 2014

        Against the grain

        by Edited by Evan Smith and Matthew Worley

        More
      • Trusted Partner
        Against the grain
        Humanities & Social Sciences
        January 2017

        Against the grain

        The British far left from 1956

        by Evan Smith, Matthew Worley

        This is the first general history of the British far left to be published in the twenty-first century. Its contents cover a range of organisations beyond the Labour Party, bringing together leading experts on British left-wing politics to examine issues of class, race and gender from 1956 to the present day. The essays collected here are designed to highlight the impact made by the far left on British politics and society. Though the predicted revolution did not come, organisations such as the International Socialists, the International Marxist Group and Militant became household names in the 1970s and 1980s. Taken as a whole, the collection demonstrates the extent to which the far left has weaved its influence into the political fabric of Britain.

        More
      • Trusted Partner
        Interactions between Medicines and Food
        2020

        Interactions between Medicines and Food

        by Prof. Dr. Martin Smollich and Dr. Julia Podlogar

        Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.

        More
      • Trusted Partner
        Lebenslang
        March 2012

        Lebenslang

        Ausgewählte Gedichte. Mit einer Radierung von Günter Grass

        by Günter Grass

        »Am meisten liegt mir Lyrik«, hat der Autor der »Blechtrommel« bekannt. Die lyrischen Miniaturen des Literaturnobelpreisträgers aus dem Alltagsleben, Gelegenheitsgedichte im besten Wortsinne, heißen »Meine alte Tasche« oder »Ehe«, »Geöffneter Schrank« oder »Lamento bei Regen«. »Lebenslang« versammelt Günter Grass' schönste Gedichte aus sechs Jahrzehnten.

        More
      • Trusted Partner
        »Wir leben im Ei«
        April 2005

        »Wir leben im Ei«

        Geschichten aus fünf Jahrzehnten

        by Günter Grass, Dieter Stolz, Dieter Stolz

        Persönliche Verlusterfahrungen und erkenntnistheoretisch fundierte Skepsis führten dazu, daß Grass den existentiell zu denkenden Zweifel zum Strukturprinzip seiner trotz allem durchaus sinnenfrohen Dichtung erhob. Der Band versammelt allerhand phantastischrealistische Lebensgeschichten aus der zweiten Hälfte des 20. Jahrhunderts, darunter wenig bekannte Kurzprosa und zwei in diesem Band erstmals abgedruckte Archivskizzen.

        More
      • Trusted Partner
        The Food Companions
        Humanities & Social Sciences
        August 2011

        The Food Companions

        Cinema and consumption in wartime Britain, 1939–45

        by Richard Farmer, Jeffrey Richards

        The introduction of rationing in January 1940 ensured that food became a central concern for the British people during the Second World War. The food companions investigates the cinema of this period and demonstrates the cultural impact that rationing and food control had on both government propaganda and commercial feature films. Combining archival research, detailed film analysis, and the extensive use of contemporary documents and resources, this book is the first to fully address the extensive propaganda work of the Ministry of Food both inside and outside the cinema. It also explores the tensions contained in images of communal dining, investigating the role that food played in Gainsborough's narratives of excess and identifying and analysing a cycle of black-market feature films. Lively and illuminating, The food companions will be welcomed by film scholars, historians, students, and anyone who has ever wondered about the important contribution that tea made during the war to shaping ideas of Britishness. ;

        More
      • Trusted Partner
        Qualities of food
        Business, Economics & Law
        July 2018

        Qualities of food

        by Mark Harvey, Stan Metcalfe, Andrew McMeekin, Mark Harvey, Alan Warde

        In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

        More
      • Trusted Partner
        Food, risk and politics
        Humanities & Social Sciences
        April 2009

        Food, risk and politics

        Scare, scandal and crisis - insights into the risk politics of food safety

        by Ed Randall

        This is a book about the risk politics of food safety. Food-related risks regularly grab the headlines in ways that threaten reasoned debate and obstruct sensible policy making. In this book, Ed Randall explains why this is the case. He goes on to make the case for a properly informed and fully open public debate about food safety issues. He argues that this is the true antidote to the politics of scare, scandal and crisis. The book skilfully weaves together the many different threads of food safety and risk politics and offers a particularly rewarding read for academics and students in the fields of politics and media studies. It will also appeal to scholars from other disciplines, particularly social psychology and the food sciences. The book is a lively and exceptionally readable account of food safety and risk politics that will engage policy makers and the general reader. It promises to help us all manage food safety issues more intelligently and successfully. ;

        More
      • Trusted Partner
        Colouring the Caribbean
        The Arts
        November 2023

        Colouring the Caribbean

        Race and the art of Agostino Brunias

        by Mia L. Bagneris

        Colouring the Caribbean offers the first comprehensive study of Agostino Brunias's intriguing pictures of colonial West Indians of colour - so called 'Red' and 'Black' Caribs, dark-skinned Africans and Afro-Creoles, and people of mixed race - made for colonial officials and plantocratic elites during the late-eighteenth century. Although Brunias's paintings have often been understood as straightforward documents of visual ethnography that functioned as field guides for reading race, this book investigates how the images both reflected and refracted ideas about race commonly held by eighteenth-century Britons, helping to construct racial categories while simultaneously exposing their constructedness and underscoring their contradictions. The book offers provocative new insights about Brunias's work gleaned from a broad survey of his paintings, many of which are reproduced here for the first time.

        More
      • Trusted Partner
        Reforming food in post-Famine Ireland
        Humanities & Social Sciences
        July 2014

        Reforming food in post-Famine Ireland

        Medicine, science and improvement, 1845–1922

        by Ian Miller

        Reforming food in post-famine Ireland: Medicine, science and improvement, 1845-1922 is the first dedicated study of how and why Irish eating habits dramatically transformed between the famine and independence. It also investigates the simultaneous reshaping of Irish food production after the famine. Adopting an interdisciplinary approach, the book draws from the diverse methodological disciplines of medical history, history of science, cultural studies, Irish studies, gender studies and food studies. Making use of an impressive range of sources, it maps the pivotal role of food in the shaping of Irish society onto a political and social backdrop of famine, Land Wars, political turbulence, the First World War and the struggle for independence. It will be of interest to historians of medicine and science as well as historians of modern Irish social, economic, political and cultural history. ;

        More
      • Trusted Partner
        No Place for Taste
        March 2020

        No Place for Taste

        Food Myths and the Rapid Change of Food Culture

        by Manfred Kriener

        This book is not a manual but provides an information kit so we can find our way intelligently and make decisions. Nutrition is a constant talking point, but often there is a lack of knowledge and judgement. Amidst this confusion of facts, Manfred Kriener clarifies the rapid change of our food culture. He covers the entire range from the vegan trend to insect food, from aquaculture to cultured meat. Kriener also focuses on the various obscure quality seals, chaotic labelling on the wine rack and our inconsistency as consumers. The new world of food in eleven chapters, spicy at times, but plenty of food for thought and to whet the appetite.

        More
      • Trusted Partner
        The Eco-Balance on the Plate
        October 2020

        The Eco-Balance on the Plate

        How What We Eat Can Protect the Climate

        by Dr. Malte Rubach

        How much CO₂ is emitted by one serving of spaghetti bolognese? About 1.5 kilograms! This example shows what the meat industry and food logistics mean for the eco-balance of our food. But is it enough to switch to meat-free and dairy-free alternatives or local specialities? Dr. Malte Rubach takes a closer look and reviews our food regime and its impact on our climate. We live in a society influenced by technology and the rising consumption of resources. Rubach argues for a sensible attitude to food and shows what we can still eat with a clear conscience.

        More
      • Trusted Partner
        Why We Should Care if a Sack of RiceFalls Over in China
        February 2024

        Why We Should Care if a Sack of RiceFalls Over in China

        The food of the future

        by Dr. Malte Rubach

        It is time to counter the numerous utopias, myths and established narratives of the future of nutrition with a fact-based scenario. This book shows where the natural limits of what is currently technologically feasible lie and how the global diversity of food cultures will ensure the survival of humanity in the future. It exposes the great promises of meat substitutes from the laboratory as well as vegan renunciation scenarios, and shows a realistic path for the future of global nutrition along the lines of the United Nations’ 17 Sustainable Development Goals.

        More
      • Trusted Partner
        Waiting for the revolution
        Humanities & Social Sciences
        March 2019

        Waiting for the revolution

        The British far left from 1956

        by Evan Smith, Matthew Worley, Jacquelyn Arnold, Daniel Finn, Michael Fitzpatrick, Diarmaid Kelliher, Jack Saunders, J Daniel Taylor, Jodi Burkett, Gavin Brown, Daisy Payling, Christopher Massey, Sheryl-Bernadett Buckley, Daryl Leeworthy, Rory Scothorne, Ewan Gibbs, Lyndon White (Lawrence Parker)

        Waiting for the revolution is a volume of essays examining the diverse currents of British left-wing politics from 1956 to the present day. The book is designed to complement the previous volume, Against the grain: The far left in Britain from 1956, bringing together young and established academics and writers to discuss the realignments and fissures that maintain leftist politics into the twenty-first century. The two books endeavour to historicise the British left, detailing but also seeking to understand the diverse currents that comprise 'the far left'. Their objective is less to intervene in ongoing issues relevant to the left and politics more generally, than to uncover and explore the traditions and issues that have preoccupied leftist groups, activists and struggles. To this end, the book will appeal to scholars and anyone interested in British politics.

        More
      • Trusted Partner
        Experimental British television
        Popular culture
        July 2015

        Experimental British television

        by Martin Hargreaves

        Throughout its history, British television has found a place, if only in its margins, for programmes that consciously worked to expand the boundaries of television aesthetics. Even in the present climate of increased academic interest in television history, its experimental tradition has generally either been approached generically or been lost within the assumption that television is simply a mass medium. Avaible for the first time in paperback, Experimental British television uncovers the history of experimental television, bringing back forgotten programmes in addition to looking at relatively more privileged artists or programme strands from fresh perspectives. The book therefore goes against the grain of dominant television studies, which tends to place the medium within the flow of the 'everyday', in order to scrutinise those productions that attempted to make more serious interventions within the medium.

        More
      • Trusted Partner
        Experimental British television
        Humanities & Social Sciences
        May 2015

        Experimental British television

        by Laura Mulvey, Martin Hargreaves, Jamie Sexton

        Throughout its history, British television has found a place, if only in its margins, for programmes that consciously worked to expand the boundaries of television aesthetics. Even in the present climate of increased academic interest in television history, its experimental tradition has generally either been approached generically or been lost within the assumption that television is simply a mass medium. Avaible for the first time in paperback, Experimental British television uncovers the history of experimental television, bringing back forgotten programmes in addition to looking at relatively more privileged artists or programme strands from fresh perspectives. The book therefore goes against the grain of dominant television studies, which tends to place the medium within the flow of the 'everyday', in order to scrutinise those productions that attempted to make more serious interventions within the medium. ;

        More

      Subscribe to our

      newsletter

      Powered by:

      (c) Copyright 2024 - Frankfurt Rights. All Right Reserved