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      • Chemical Industry Press Co. Ltd.

        Chemical Industry Press( hereinafter called “CIP”) was established in 1953, and is one of the most distinguished state-owned publishers in China. As one of “top 100 publishers in China”, CIP has been seen as a well-known and trusted brand in China. For years, CIP is one of the most impressive Chinese publisher with powerful overseas libraries’ collection influence. Key subjects: Chemistry, Materials, Environment, Energy, Engineering, Machine, Automotive, Electric & Electrical, Architecture, Biology, Pharmacy, Medicine, Healthcare, Business & Management, Humanities, Lifestyle, Photography, Self-help, Baby & Parenting, Language learning, Literature&Arts,etc.

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      • Indiana University Press

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      • 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.

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      • Trusted Partner
        Simple Food!
        October 2020

        Simple Food!

        Anti the Food Frenzy in Our Minds

        by Thomas A. Vilgis

        This book follows a unique path in the ubiquitous food debate: it leads us on the trail of the origins of our food culture, from the Neolithic period to the present day. Thomas A. Vilgis has compiled a guide that combines scientific with cultural or sociological aspects. How did Stone Age man poach food? Which cereal varieties were cultivated first? What is the mysterious umami flavour all about? The cultural historical excursion gets interactive with plenty of recipes for those curious to test Kimchi with birch leaves or red cabbage in their dessert.

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      • 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.

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      • 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.

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      • 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.

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      • 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. ;

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      • 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.

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      • 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. ;

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      • 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. ;

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      • 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.

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      • Trusted Partner
        Gluttony
        September 2022

        Gluttony

        Blow-out

        by Jürgen Dollase

        One of Germany's best-known restaurant critics, Jürgen Dollase knowledgeably traces the ups and downs of our love of food. Following the historical-theological classification of the 'mortal sin' that is gluttony, he illuminates not only the physical and medical but also the so important psychological aspects of food. We learn just why his weight loss self-experiment was not successful in the long term as well as various enlightening facts regarding the fateful role of the discounters. This book is not an appeal for moderation, but a plea for moderate indulgence.

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      • Trusted Partner
        Critical race theory and inequality in the labour market
        Humanities & Social Sciences
        May 2021

        Critical race theory and inequality in the labour market

        by Ebun Joseph

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      • Trusted Partner
        Disability in the Industrial Revolution
        Humanities & Social Sciences
        April 2018

        Disability in the Industrial Revolution

        Physical impairment in British coalmining, 1780–1880

        by David M. Turner, Daniel Blackie, Julie Anderson

        An electronic version of this book is also available under a Creative Commons (CC-BY-NC-ND) license, thanks to the support of the Wellcome Trust. The Industrial Revolution produced injury, illness and disablement on a large scale and nowhere was this more visible than in coalmining. Disability in the Industrial Revolution sheds new light on the human cost of industrialisation by examining the lives and experiences of those disabled in an industry that was vital to Britain's economic growth. Although it is commonly assumed that industrialisation led to increasing marginalisation of people with impairments from the workforce, disabled mineworkers were expected to return to work wherever possible, and new medical services developed to assist in this endeavour. This book explores the working lives of disabled miners and analyses the medical, welfare and community responses to disablement in the coalfields. It shows how disability affected industrial relations and shaped the class identity of mineworkers. The book will appeal to students and academics interested in disability, occupational health and social history.

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      • Trusted Partner
        Qualities of food
        Economics
        August 2013

        Qualities of food

        by Edited by Mark Harvey, Alan Warde

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      • Trusted Partner
        Simplify your food
        September 2018

        Simplify your food

        Denn die Rettung der Welt beginnt in der Küche

        by Seethaler, Susanne

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      • Trusted Partner
        the bodycoach - personal food coaching
        March 2007

        the bodycoach - personal food coaching

        Figuroptimierung ohne Diät, Steigerung der Fitness, Ausstrahlung und Schönheit, Stressbewältigung und Anti-Aging

        by Bienert, Caroline; Carstensen, Regina

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      • Trusted Partner
        The rise of the modern art market in London
        Art: Financial Aspects

        The rise of the modern art market in London

        1850–1939

        by Edited by Pamela Fletcher and Anne Helmreich

        Now available in paperback for the first time, this study of the modern London art market establishes the central importance of London for the development of the modern retail market in fine art. Leading experts track the emergence and development of the structures and practices that have come to characterize the commercial art system, including the commercial art gallery, the professional dealer, the exhibition cycle and its accompanying rhetoric of press coverage and publicity, and an international network for the circulation of goods. This new commercial system involved a massive transformation of the experience of viewing art; of the relationships between artists, dealers, collectors, art objects and audiences; and of the very criteria of aesthetic value itself. Its history is thus a vital part of the history of modern art, and this anthology will be of interest to art historians as well as scholars of Victorian Studies, Museum Studies, and Social History.

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

        Reforming food in post-Famine Ireland

        by Ian Miller

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