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An Introduction to Sustainability: Environmental, Social and Personal Perspectives
by Martin MulliganAn Introduction to Sustainability provides students with a comprehensive overview of the key concepts and ideas which are encompassed within the growing field of sustainability. The fully updated second edition, including new figures and images, teases out the diverse but intersecting domains of sustainability and emphasises strategies for action. Aimed at those studying the subject for the first time, it is unique in giving students from different disciplinary backgrounds a coherent framework and set of core principles for applying broad sustainability principles within their own personal and professional lives. These include: working to improve equality within and across generations; moving from consumerism to quality of life goals; and respecting diversity in both nature and culture. Areas of emerging importance such as the economics of prosperity and wellbeing stand alongside core topics including: · Energy and society · Consumption and consumerism · Risk and resilience · Waste, water and land. Key challenges and applications are explored through international case studies, and each chapter includes a thematic essay drawing on diverse literature to provide an integrated introduction to fundamental issues. Housed on the Routledge Sustainability Hub, the book’s companion website contains a range of features to engage students with the interdisciplinary nature of sustainability. Together these resources provide a wealth of material for learning, teaching and researching the topic of sustainability. This textbook is an essential companion to any sustainability course.
Introductory Agroforestry
by Alok Kumar PatraThe origin of agroforestry practices—growing trees and shrubs with food and fruit crops and grasses is traditional and very old—but the science of agroforestry is new. Years of experience and experiments have shown that agroforestry as a land-use system is capable of yielding both food and wood and at the same time helps in conserving and rehabilitating the ecosystems. It has the capability to increase the overall productivity of land, maintain the nutrient balance in the soil, and above all, protect the nature. In the recent years, agroforestry has been recommended as a core subject in the curriculum of B. Sc. (Forestry) and B. Sc. (Agriculture) courses of agricultural universities. This book has been divided into ten chapters covering very comprehensive information on all aspects of agroforestry including history, concepts, systems classification, tree-crop interactions, planning and management, diagnosis and design, policy and projects, and propagation and management practices of multipurpose trees. Print and electronic editions not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan, Afghanistan and Bhutan).
Introductory Agroforestry
by Alok Kumar PatraThe origin of agroforestry practices—growing trees and shrubs with food and fruit crops and grasses is traditional and very old—but the science of agroforestry is new. Years of experience and experiments have shown that agroforestry as a land-use system is capable of yielding both food and wood and at the same time helps in conserving and rehabilitating the ecosystems. It has the capability to increase the overall productivity of land, maintain the nutrient balance in the soil, and above all, protect the nature. In the recent years, agroforestry has been recommended as a core subject in the curriculum of B. Sc. (Forestry) and B. Sc. (Agriculture) courses of agricultural universities. This book has been divided into ten chapters covering very comprehensive information on all aspects of agroforestry including history, concepts, systems classification, tree-crop interactions, planning and management, diagnosis and design, policy and projects, and propagation and management practices of multipurpose trees. Print and electronic editions not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan, Afghanistan and Bhutan).
Intuitive Fasting: The New York Times Bestseller
by Dr Will Cole'Intuitive Fasting is Will's clear four-week program designed to set you up to feel your best for all the other weeks to come... It's full of what he's learned about reducing inflammation, restoring balance, recharging metabolism, and resetting gut health.' GWYNETH PALTROW, founder and CEO of goopFor some, the idea of fasting by eating only one or two meals a day still sounds like an extreme and overly restrictive dieting tactic. But many of us already feel like victims of our daily eating schedule: three meals a day, plus snacks. The truth is: this is an artificially constructed schedule that does not reflect our bodies' natural cycles. In fact, eating three meals every day can cause metabolic inflexibility, which can easily lead to inflammation, weight gain, fatigue and chronic health problems. For millions of years, our bodies have functioned best with periodic times of fasting. With his fresh approach to fasting, New York Times bestselling author and functional medicine expert Dr Will Cole gives you the ability to take control of your hunger and make intermittent fasting intuitive. You'll get in touch with your instinctive eating patterns and become healthier and more mindful about how and when you eat. Intuitive Fasting will show you how to find metabolic flexibility - and once you've reached it, you can trust your body to function at optimal capacity, whether you've eaten six minutes or six hours ago. During his 4-Week Flexible Fasting Plan, Dr Cole will guide you through varying intermittent fasting windows, with each week of the plan tailored to focus on a different aspect of your health. He demonstrates the most effective ways to fast and eat to amplify the health benefits of intermittent fasting, balancing rest and repair with nutrient dense, delicious foods. By the end of the four weeks, you will have all the tools necessary to:- Reset your body- Recharge your metabolism- Renew your cells- Rebalance your hormonesAlong with more than 65 recipes, you'll find a maintenance plan, so you can adapt fasting and feeding windows to work sustainably with your lifestyle.'If you're looking for a way to recalibrate your body's hunger signals, rebalance your cravings, and comfortably and safely learn how to fast, Intuitive Fasting is a must-read.' ELLE MACPHERSON
Intuitive Living: A 6-week guide to self-love, intuitive eating and reclaiming your mind-body connection
by Pandora PalomaIt's time to throw away the diet book and start living intuitively. In our increasingly busy world, how to be healthy has become more and more confusing and our relationship with food is ever-changing and often complex. We're bombarded with so many messages that it's causing a disconnect between us and what true health really is: a connection to our body's innate wisdom. In other words, our intuition.This six-week guide introduces the concept that by using our intuition, we can become experts on ourselves and, in turn, learn how to best navigate our own health and happiness. Each week is broken down into steps, giving you the tools and techniques to make the right food and health choices for you. Through celebrating food, encouraging kindness and embracing a positive body image, Holistic Nutritionist and Life Coach, Pandora Paloma takes you on a journey to reconnect with your body and transform your life.
Intuitive Weaning: For calm mealtimes and happy babies
by Jo WestonThe introduction of solids can be a stressful time and parents put a lot of pressure on themselves to 'get it right'. I want to reassure parents that it is easier than they think.Beautifully photographed, this full-colour weaning book has over one hundred super easy and tasty baby and family recipes. It will encourage you to throw away the rule book and wean intuitively, learning to follow your baby's cues and not the clock! Bringing together the author's three R's of weaning - Respectful, Responsive, Realistic - you'll discover that weaning really doesn't have to be a struggle and can be used as a fun learning experience for baby - and you!
Inulin-Type Fructans: Functional Food Ingredients
by Marcel RoberfroidInulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as
Inventing the Pizzeria: A History of Pizza Making in Naples
by Antonio MattozziPizza is one of the best-known and widely exported Italian foods and yet relatively little is known about its origins in the late 18th and early 19th centuries. Myths such as the naming of pizza margherita after the Italian queen abound, but little serious scholarly attention has been devoted to the topic. Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants. It provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, Inventing the Pizzeria contributes not only to the commercial, social and food history of Italy but also provides an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English edition is updated with a revised introduction and conclusion, a new preface and additional images and sources.
Inventing the Pizzeria: A History of Pizza Making in Naples
by Antonio Mattozzi Zachary NowakPizza is one of the best-known and widely exported Italian foods and yet relatively little is known about its origins in the late 18th and early 19th centuries. Myths such as the naming of pizza margherita after the Italian queen abound, but little serious scholarly attention has been devoted to the topic. Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants. It provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, Inventing the Pizzeria contributes not only to the commercial, social and food history of Italy but also provides an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English edition is updated with a revised introduction and conclusion, a new preface and additional images and sources.
The Invention of Scarcity: Malthus and the Margins of History (Yale Agrarian Studies Series)
by Deborah ValenzeA radical new reading of eighteenth-century British theorist Thomas Robert Malthus, which recovers diverse ideas about subsistence production and environments later eclipsed by classical economics With the publication of Essay on the Principle of Population and its projection of food shortages in the face of ballooning populations, British theorist Thomas Robert Malthus secured a leading role in modern political and economic thought. In this startling new interpretation, Deborah Valenze reveals how canonical readings of Malthus fail to acknowledge his narrow understanding of what constitutes food production. Valenze returns to the eighteenth-century contexts that generated his arguments, showing how Malthus mobilized a redemptive narrative of British historical development and dismissed the varied ways that people adapted to the challenges of subsistence needs. She uses history, anthropology, food studies, and animal studies to redirect our attention to the margins of Malthus’s essay, where activities such as hunting, gathering, herding, and gardening were rendered extraneous. She demonstrates how Malthus’s omissions and his subsequent canonization provided a rationale for colonial imposition of British agricultural models, regardless of environmental diversity. By broadening our conception of human livelihoods, Valenze suggests pathways to resistance against the hegemony of Malthusian political economy. The Invention of Scarcity invites us to imagine a world where monoculture is in retreat and the margins are recentered as spaces of experimentation, nimbleness, and human flourishing.
The Invention of Taste: A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art (Sensory Studies Series)
by Luca VercelloniThe Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni's ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste. Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
Invention of the Modern Cookbook
by Sandra ShermanThis eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun.Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time.Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted.
Invention of the Modern Cookbook
by Sandra ShermanThis eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun.Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time.Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted.
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies #135)
by Rebecca L. SpangDuring the 1760s and 1770s, those who were sensitive and supposedly suffering made public show of their delicacy by going to the new establishments known as "restaurateurs' rooms" and sipping their bouillons there. However, the restaurants that had begun as purveyors of health food soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed. From restoratives to Restoration, Spang establishes the restaurant at the very intersection of public and private in French culture--the first public place where people went to be private.
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies #135)
by Rebecca L. SpangAs Spang explains, during the 1760s and 1770s, sensitive, self-described sufferers made public show of their delicacy by going to the new establishments known as “restaurateurs’ rooms” to sip bouillons. But these locations soon became sites for extending frugal, politically correct hospitality and later became symbols of aristocratic greed.
Inverawe Seasons Cookbook
by Rosie Campbell-PrestonSeasonal smoked food recipes from the Inverawe Smoke House. Here Rosie Campbell-Preston, in her second book, takes you beyond the traditional ways of serving smoked food. The book has been divided into the four seasons and includes recipes for starters, light lunches and main courses. Its a cook book that is filled with modern, imaginative and inspirational recipes with an impeccable balance of flavours such as Oriental Smoked Sea Bass Korma to Smoked Venison Risotto. These uncomplicated and easy to prepare recipes will have the reader turning to this book again and again. Each recipe is deliciously illustrated
Inverawe Smoked Fish Cookbook
by Rosie Campbell-PrestonRosie has created this wonderful cookbook, designed to encourage everyone who loves smoked fish to be more adventurous. There's an introduction about the art of smoking and also smoking the Inverawe way, all with beautiful imagery. --Aga LivingThe Inverawe Smokehouse in Argyll is one of Britains best known producers of smoked salmon and trout. Among those who enjoy smoked fish, their products are legendary. Now Rosie Campbell-Preston who runs Inverawe with her husband Robert has produced a book of recipes based on more than 30 years experience in the fish smoking business. The book explains the art of fish smoking and then reveals the secrets of such splendid recipes as smoked salmon and halibut terrine, smoked salmon and whisky soup, roast smoked salmon and mango and, at last but by no means least, smoked eel, beetroot, potato and pickled dill cucumber salad. --Land & BusinessThe Inverawe Smoked Fish Cookbook is a useful collection of recipes, from an escabeche of kippers to smoked eel, chorizo and potato frittata and traditional cullen skink soup, by the smokehouse owner, Rosie Campbell-Preston --The Observer Food Monthly
Invisible Giant: Cargill and Its Transnational Strategies
by Brewster KneenTransnational corporations straddle the globe, largely unseen by the public. Cargill, with its headquarters in the US, is the largest private corporation in North America, and possibly in the world. Cargill trades in food commodities and produces a great many of them: grains, flour, malt, corn, cotton, salt, vegetable oils, fruit juices, animal feeds, and meat. *BR**BR*Among its most profitable activities is its trade in the global financial markets. There are few national economies unaffected by Cargill's activities, and few eaters in the north whose food does not pass through Cargill's hands at some point. Yet Cargill remains largely invisible to most people and accountable to no one outside the company.*BR**BR*This is an explosive book that breaks the silence on the true extent of Cargill's power and influence worldwide - its ability to shape national policies, and the implications of these strategies for all of us. Thoroughly revised and updated, Kneen's new book offers shocking new evidence of Cargill's activities since the book was first published.
Invisible Giant: Cargill and Its Transnational Strategies
by Brewster KneenTransnational corporations straddle the globe, largely unseen by the public. Cargill, with its headquarters in the US, is the largest private corporation in North America, and possibly in the world. Cargill trades in food commodities and produces a great many of them: grains, flour, malt, corn, cotton, salt, vegetable oils, fruit juices, animal feeds, and meat. *BR**BR*Among its most profitable activities is its trade in the global financial markets. There are few national economies unaffected by Cargill's activities, and few eaters in the north whose food does not pass through Cargill's hands at some point. Yet Cargill remains largely invisible to most people and accountable to no one outside the company.*BR**BR*This is an explosive book that breaks the silence on the true extent of Cargill's power and influence worldwide - its ability to shape national policies, and the implications of these strategies for all of us. Thoroughly revised and updated, Kneen's new book offers shocking new evidence of Cargill's activities since the book was first published.
Invitation to a Banquet: The Story of Chinese Food
by Fuchsia DunlopWINNER OF THE FORTNUM AND MASON FOOD BOOK AWARDLONGLISTED FOR THE ANDRE SIMON AWARD‘A brilliant, passionate and spellbinding tour de force’ Claudia RodenThe epic tale of the world's most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishesChinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication - but today that is beginning to change.In this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China's rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it's the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. Meeting local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland.Weaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.
IPA: A Legend In Our Time
by Roger ProtzThis is a long-awaited book from Roger Protz, a highly respected authority on beer, on the rebirth of IPA or India Pale Ale – one of the most popular styles in today’s craft beer revolution.
Ireland’s Green Larder: The story of food and drink in Ireland
by Margaret HickeyIreland’s Green Larder tells the story of food and drink in Ireland, for the first time. From the ancient system of the Céide Fields, established a thousand years before the Pyramids were built, right up to today’s thriving food scene.Rather than focusing on battles and rulers, Margaret Hickey digs down to what has formed the day-to-day life of the people. It’s a glorious ramble through the centuries, drawing on diaries, letters, legal texts, ballads, government records, folklore and more. The story of how Queen Maeve died after being hit by a piece of hard cheese sits alongside a contemporary interview with one of Ireland’s magnificent cheese makers, and the tale of the author’s day in Clew Bay on the wild Atlantic coast, collecting the world’s freshest oysters, is countered by Jonathan Swift’s complaint about dubiously fresh salmon being sold on the streets of Dublin.Beautifully illustrated and dotted with recipes, there are chapters covering everything from strong tea to the Irish rituals and superstitions associated with food and drink. With a light touch and a flair for finding the most telling details, Hickey draws on years of research to bring this sweeping history brilliantly to life.
Irish Baking Book: Traditional Irish Recipes
by Ruth Isabel RossThese wonderful, wholesome and traditional recipes have been carefully collected and baked by Ruth Isabel Ross over many years. Good, plain, wholesome cooking at it's best. Favourites such as Irish brown bread, soda bread and scones are included, along with recipes for fruit breads, cakes and biscuits, puddings, pies and savoury dishes. Many of the recipes have been made in Irish homes for hundreds of years and the author has included recipes that were made for certain feastdays, such as Boxty, traditionally served on All Saints' Day, and Barm Brack eaten on 1 February (St Brigid's Day) and at Hallowe'en. The last section is for simple 'no flour' bakes and includes savoury and sweet recipes.
The Irish Countrywomen's Association Cookbook: Recipes from Our Homes to Yours
by Irish Countrywomen's AssociationWhether you are looking for a comforting soup, a family meal or something sweet, the beauty of this book is that you know the recipe will work. There are over 100 delicious recipes for everything from Spring Nettle Soup and Dublin Coddle to Crusted Rack of Lamb with Orange and Olive Salad, together with ‘How To’ sections on baking, making preserves and cooking potatoes as well as cooking for a crowd and within a budget. This cookbook will also prove an invaluable resource for the next generation of home-makers, those novice cooks still building up confidence in the kitchen who might call home for that foolproof recipe. Think of The ICA Cookbook as akin to having not just your own mammy on speed dial but rather a whole host of mammies and grannies from all over the country, each sharing their own words of wisdom and precious firsthand experiences.
The Irish Farmers’ Market Cookbook
by Clodagh McKennaBoth a cookbook and a culinary tour of Ireland, celebrating the diversity and quality of local food and showing how the experience of shopping at farmers' markets can transform your everyday cooking.