By Gordon W. Fuller
Prior to now, there were many alterations in foodstuff availability, creation and choice world wide. those adjustments, reminiscent of genetically transformed meals, increase questions about their long-range implications. How will they impact the global economics and administration of agriculture? foodstuff laws? the surroundings? the decision of nutrients protection and caliber? meals and well-being? nutrition, shoppers, and the nutrients undefined: disaster or chance? describes the most important alterations and solutions the questions pertaining to them. It offers info that decision-makers within the box can make the most of on such themes as:Consumers and consumerismMarketing and the marketplaceRetailingNutrition and healthImpact of recent technologiesFood, shoppers, and the nutrition encourages you to put aside the "truth" of technology to think about how political, fiscal, social, and cultural associations can paintings to prevent a potential obstacle.
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Extra info for Food, Consumers, and the Food Industry: Catastrophe or Opportunity?
Example text
A good overview of the state of agriculture can be had from the Domesday Book. Its creation was decreed by William the Conqueror in 1085 and was finished in 1086. It provides at the beginning of the second millennium an excellent catalogue of what was available in England respecting agriculture (see, for example, pages 463 et seq. Maitland, 1897). Maitland reviews the statistics in the Domesday Book and uses it to describe the agricultural potential of the many manors in the various regions of England: Ⅲ How the manor is rated according to a certain number of ‘units’ it contained Ⅲ That the manor contains land for a certain number of oxen or teams of oxen Ⅲ That some of the teams or oxen belonged to the lord and some to the men From this data and with the help of some population statistics Maitland prepares an almost bewildering array of agricultural statistics.
Appert’s work on the development of thermal processing of foods for preservation had several interesting outcomes for the food industry and for the diet of people in general and for exploration and war fare in particular: Ⅲ It began a break with the seasonality of food and its dominance over people’s diets. No longer was meat only plentiful at slaughter time in the fall when the herd was culled in proportion to the amount of feed available to last the winter. Salt meat was not the only method to conserve meat.
1976) a booklet describing food in the colonial days from roughly the 1700s. Here the techniques of preserving food were listed as cold storage, drying and sulfuring, salting and pickling (corning), and sugaring. Colonial cuisine depended on game as well as agricultural produce. Nevertheless, the early colonists did not by any means live off the land. They certainly raised their own meat animals and their early husbandry traditions determined their meat preferences. For the early North American © 2001 by CRC Press LLC colonists pigs were a better animal than sheep to keep.