Our books are sold around the world, have been translated into over 50 languages, won many awards, and have been adapted for film and stage. We publish stories that feature strong female characters and explore themes of social justice, human rights, equality, and ability issues. Our list spans adult fiction and nonfiction; children’s fiction, nonfiction and picture books; and young adult fiction and nonfiction.
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■ 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!
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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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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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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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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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In the wake of 9/11, the Asian crisis and the 2004 tsunami, traditional analytical frameworks are increasingly unable to explain how individuals and communities are rendered insecure, or advance individual, global or environmental security. In the Asia-Pacific, the accepted wisdom of realism has meant that analyses rarely move beyond the statist, militarist and exclusionary assumptions that underpin traditional realpolitik. This innovative new book challenges these limitations and addresses the missing problems, people and vulnerabilities of the Asia-Pacific region. It also turns a critical eye on traditional interstate strategic dynamics. Critical security in the Asia-Pacific applies both a critical theoretical approach that interrogates the deeper assumptions underpinning security discourses, and a human-centred policy approach that focuses on the security, welfare and emancipation of individuals and communities. Leading Asia-Pacific researchers combine to apply these frameworks to the most pressing issues in the region, from the Korean peninsula to environmental change, Indonesian conflict, the 'war on terror' and the plight of refugees. The result is a sophisticated and accessible account of often-neglected realities of marginalization in the region, and a compelling argument for the empowerment and security of the most vulnerable.
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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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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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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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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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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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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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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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EU security governance assesses the effectiveness of the EU as a security actor. The book has two distinct features. Firstly, it is the first systematic study of the different economic, political and military instruments employed by the EU in the performance of four different security functions. The book demonstrates that the EU has emerged as an important security actor, not only in the non-traditional areas of security, but increasingly as an entity with force projection capabilities. Secondly, the book represents an important step towards redressing conceptual gaps in the study of security governance, particularly as it pertains to the European Union. The book links the challenges of governing Europe's security to the changing nature of the state, the evolutionary expansion of the security agenda, and the growing obsolescence of the traditional forms and concepts of security cooperation. ;
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Making a bold intervention into critical security studies literature, this book explores the ontological relationship between mortality and security. It considers the mortality theories of Heidegger and Bauman alongside literature from the sociology of death, before undertaking a comparative exploration of the memorialisation of four prominent post-terrorist sites: the World Trade Centre in New York, the Bali bombsite, the London bombings and the Norwegian sites attacked by Anders Breivik. By interviewing the architects and designers of these reconstruction projects, the book shows that practices of memorialisation are a retrospective security endeavour - they conceal and re-narrate the traumatic incursion of death. Disaster recovery is replete with security practices that return mortality to its sublimated position and remove the disruption posed by mortality to political authority. The book will be of significant interest to academics and postgraduates working in the fields of critical security studies, memory studies and international politics.
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