Bread, Beer and the Seeds of Change PDF Download
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Author: Thomas R. Sinclair
Publisher: CABI
ISBN: 1845937058
Category : Technology & Engineering
Languages : en
Pages : 203
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Book Description
The history of humankind is intimately tied to the history of agriculture: powerful societies rose, persisted and waned in parallel with their food supply systems. Describing what crops were grown, the constraints on their production and the foods that were obtained, this book traces the impact of cropping and food preparation in ten societies that were among the most powerful and influential in history, detailing how technology varied and developed as it related directly to agriculture and food production. The book initially considers growing and eating grains beginning with the transition from hunter-gatherers to agrarian communities. Five early agricultural societies are examined, followed by the advancement of technology from the ancient Greeks and Romans to the present. It concludes by addressing the implications for the future of agriculture and food supply as grain production moves towards biofuels. A compelling text for all those interested in the history of society and --
Author: Thomas R. Sinclair
Publisher: CABI
ISBN: 1845937058
Category : Technology & Engineering
Languages : en
Pages : 203
Get Book
Book Description
The history of humankind is intimately tied to the history of agriculture: powerful societies rose, persisted and waned in parallel with their food supply systems. Describing what crops were grown, the constraints on their production and the foods that were obtained, this book traces the impact of cropping and food preparation in ten societies that were among the most powerful and influential in history, detailing how technology varied and developed as it related directly to agriculture and food production. The book initially considers growing and eating grains beginning with the transition from hunter-gatherers to agrarian communities. Five early agricultural societies are examined, followed by the advancement of technology from the ancient Greeks and Romans to the present. It concludes by addressing the implications for the future of agriculture and food supply as grain production moves towards biofuels. A compelling text for all those interested in the history of society and --
Author: Richard B. Simon
Publisher: Univ of California Press
ISBN: 0520283554
Category : History
Languages : en
Pages : 442
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Book Description
Big History is a new field on a grand scale: it tells the story of the universe over time through a diverse range of disciplines that spans cosmology, physics, chemistry, astronomy, geology, evolutionary biology, anthropology, and archaeology, thereby reconciling traditional human history with environmental geography and natural history. Weaving the myriad threads of evidence-based human knowledge into a master narrative that stretches from the beginning of the universe to the present, the Big History framework helps students make sense of their studies in all disciplines by illuminating the structures that underlie the universe and the connections among them. Teaching Big History is a powerful analytic and pedagogical resource, and serves as a comprehensive guide for teaching Big History, as well for sharing ideas about the subject and planning a curriculum around it. Readers are also given helpful advice about the administrative and organizational challenges of instituting a general education program constructed around Big History. The book includes teaching materials, examples, and detailed sample exercises. This book is also an engaging first-hand account of how a group of professors built an entire Big History general education curriculum for first-year students, demonstrating how this thoughtful integration of disciplines exemplifies liberal education at its best and illustrating how teaching and learning this incredible story can be transformative for professors and students alike.
Author: Paul Graham
Publisher: Clarkson Potter
ISBN: 080418688X
Category : Cooking
Languages : en
Pages : 272
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Book Description
The funny, poignant memoir of one man’s struggle to come to terms with his celiac diagnosis, forcing him to reexamine his relationship with food. When Paul Graham was suddenly diagnosed with celiac disease at the age of thirty-six, he was forced to say goodbye to traditional pasta, pizza, sandwiches, and more. Gone, too, were some of his favorite hobbies, including brewing beer with a buddy and gorging on his wife’s homemade breads. Struggling to understand why he and so many others had become allergic to wheat, barley, rye, oats, and other dietary staples, Graham researched the production of modern wheat and learned that not only has the grain been altered from ancestral varieties but it’s also commonly added to thousands of processed foods. In writing that is effortless and engaging, Paul explores why incidence of the disease is on the rise while also grappling with an identity crisis—given that all his favorite pastimes involved wheat in some form. His honest, unflinching, and at times humorous journey towards health and acceptance makes an inspiring read.
Author: Dennis B Egli
Publisher: CABI
ISBN: 1780647700
Category : Technology & Engineering
Languages : en
Pages : 231
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Book Description
This new edition of an established title examines the determination of grain crop yield from a unique perspective, by concentrating on the influence of the seed itself. As the food supply for an expanding world population is based on grain crops harvested for their seeds, understanding the process of seed growth and its regulation is crucial to our efforts to increase production and meet the needs of that population. Yield of grain crops is determined by their assimilatory processes such as photosynthesis and the biosynthetic processes in the seed, which are partly regulated within the seed itself. Substantially updated with new research and further developments of the practical applications of the concepts explored, this book is essential reading for those concerned with seed science and crop yield, including agronomists, crop physiologists, plant breeders, and extension workers. It is also a valuable source of information for lecturers and graduate students of agronomy and plant physiology.
Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1317451600
Category : Political Science
Languages : en
Pages : 1882
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Book Description
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
Author: Jeff Alworth
Publisher: Workman Publishing Company
ISBN: 1523515317
Category : Cooking
Languages : en
Pages : 812
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Book Description
The most comprehensive guide to the world of beer, with everything you need to know bout what to drink, where, when and why. “The ultimate guide.” —Sports Illustrated Imagine sitting in your favorite pub with a good friend who just happens to have won a TACP Award—a major culinary accolade—for writing the book about beer. Then imagine that he’s been spending the years following the first edition exploring all the changes that continue to shape and evolve the brewing world. That’s this book, the completely revised and updated bible on beer that covers everything: The History, or how we got from the birth of malting and national traditions to a hazy IPA in 12,000 years. The Variety: dozens of styles and hundreds of brews, along with recommended “Beers to Know.” The Curiosity: If beer’s your passion, you’ll delight in learning what type of hops went into a favorite beer and where to go for beer tourism, as well as profiles of breweries from around the world. And lastly, The Pleasure. Because, ultimately, that’s what it’s all about. “A tome worthy of its name.” —Food and Wine “Easily digestible for drinkers of all levels.”—Imbibe “Pick up this book as a refresher or a gift, lest we forget that spreading beer education is just as important as advocating for good beer itself.”—Beer Advocate
Author: Dennis B. Egli
Publisher: CABI
ISBN: 1789245958
Category : Technology & Engineering
Languages : en
Pages : 191
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Book Description
This book presents a simple, straightforward discussion of the principles and processes involved in the production of grain yield by agronomic crops, and how these processes underlie and influence management decisions. The focus is on grain crops, principally maize and soybean, although the general principles apply equally well to cereals, grain legumes and oil crops. Intended for researchers in crop science, agronomy and plant science, and crop production practitioners, this book will enable readers to make better, more informed management decisions; decisions that will help maintain a well-fed world in the future.
![Food and World Culture [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/aETPEAAAQBAJ?fife=w80-h100)
Author: Linda S. Watts
Publisher: Bloomsbury Publishing USA
ISBN: 1440870004
Category : Cooking
Languages : en
Pages : 878
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Book Description
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Author: Gale A. Buchanan
Publisher: Texas A&M University Press
ISBN: 1623493692
Category : Social Science
Languages : en
Pages : 346
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Book Description
The astounding success of agricultural research has enabled farmers to produce increasingly more—and more kinds—of food throughout the world. But with a projected 9 billion people to feed by 2050, veteran researcher Gale Buchanan fears that human confidence in this ample supply, especially in the US, has created unrealistic expectations for the future. Without a working knowledge of what types and amounts of research produced the bounty we enjoy today, we will not be prepared to support the research necessary to face the challenges ahead, including population growth, climate change, and water and energy scarcity. In this book, Buchanan describes the historical commitment to research and the phenomenal changes it brought to our ability to feed ourselves. He also prescribes a path for the future, pointing the way toward an adequately funded, more creative agricultural research system that involves scientists, administrators, educators, farmers, politicians, and consumers; resides in one “stand alone” agency; enjoys a consistent funding stream; and operates internationally.
Author: Kurt A. Rosentrater
Publisher: Woodhead Publishing
ISBN: 0081005326
Category : Technology & Engineering
Languages : en
Pages : 924
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Book Description
Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literature Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies Useful for students, researchers and industrial practitioners alike
