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Author:
Publisher:
ISBN: 9782336262536
Category :
Languages : en
Pages :
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Author:
Publisher:
ISBN: 9782336262536
Category :
Languages : en
Pages :
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Author: Alain Drouard
Publisher: Editions L'Harmattan
ISBN: 2296176615
Category : History
Languages : fr
Pages : 310
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Book Description
Que serait notre alimentation sans les conserves, le frigidaire, la cuisson au gaz ? Que serait-elle devenue sans la sélection végétale et animale, sans les apports des procédés alimentaires ou les certifications qualitatives ? Cet ouvrage revient sur les origines de l'industrie alimentaire, la formation des marchés, la place des normes, les labels de qualité et les techniques ainsi que sur la réaction des consommateurs et des différents acteurs face à l'innovation.
Author: Gilles Fumey
Publisher: QUE SAIS-JE
ISBN: 2715406843
Category : History
Languages : fr
Pages : 95
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Book Description
Jamais nos systèmes alimentaires n’ont été aussi bouleversés que dans la période que nous vivons. Non seulement de nombreux systèmes de production sont en transition vers de nouveaux modèles, mais les consommations évoluent vers des formes personnalisées dont le numérique accélère la mise en place. Dans cette histoire de l’alimentation, qu’ils ont pris le parti de ne pas traiter comme un continuum, Jean-Pierre Williot et Gilles Fumey parcourent toutes les évolutions de la chaîne alimentaire sur les différents continents et montrent à quel point nous devons revoir nos manières de penser l’alimentation. Matières premières, industrie agroalimentaire, mais aussi consommation à domicile et hors du foyer, enjeux politiques du repas : ils brossent un panorama mondial et thématique, sur fond de crise écologique et de famines récurrentes. L’abondance, de fait, est encore très loin d’être la chose la mieux partagée au monde...
Author: Jean-Pierre Williot
Publisher:
ISBN: 9782715406858
Category :
Languages : fr
Pages : 128
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Book Description
« Jamais nos systèmes alimentaires n'ont été aussi bouleversés que dans la période que nous vivons. Non seulement de nombreux systèmes de production sont en transition vers de nouveaux modèles, mais les consommations évoluent vers des formes personnalisées dont le numérique accélère la mise en place. Dans cette histoire de l'alimentation, qu'ils ont pris le parti de ne pas traiter comme un continuum, Jean-Pierre Williot et Gilles Fumey parcourent toutes les évolutions de la chaîne alimentaire sur les différents continents et montrent à quel point nous devons revoir nos manières de penser l'alimentation. Matières premières, industrie agroalimentaire, mais aussi consommation à domicile et hors du foyer, enjeux politiques du repas : ils brossent un panorama mondial et thématique, sur fond de crise écologique et de famines récurrentes. L'abondance, de fait, est encore très loin d'être la chose la mieux partagée au monde... » --
Author: Sylvie Vabre
Publisher: Routledge
ISBN: 1000390969
Category : History
Languages : en
Pages : 223
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Book Description
This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: • Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed. • Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer. • Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms. • Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.
Author: Université de Fribourg. Institut des études médiévales. Tagung
Publisher: Walter de Gruyter
ISBN: 9783110183597
Category : History
Languages : fr
Pages : 472
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Book Description
Fortschritt und Fortschrittsbewusstsein sind als Werte in unserer Gesellschaft problematisch geworden. Gleichwohl waren und sind sie Wesensmerkmale unserer Kultur. Ein Blick in die Vergangenheit soll Rechenschaft ablegen über eine fundamentale Denkfigur des Okzidents. Er soll Ursprünge offen legen. Die Untersuchungen in diesem Sammelband zeigen, wie im Mittelalter das Fortschrittskonzept mit der Bindung an Traditionen zu vereinbaren war oder in Gegensatz geriet.
Author: Arild Angelsen
Publisher: CABI
ISBN: 9780851998992
Category : Nature
Languages : en
Pages : 440
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Book Description
This book has been developed from a workshop on Technological change in agriculture and tropical deforestation organised by the Center for International Forestry Research and held in Costa Rica in March, 1999. It explores how intensification of agriculture affects tropical deforestation using case studies from different geographical regions, using different agricultural products and technologies and in differing demographic situations and market conditions. Guidance is also given on future agricultural research and extension efforts.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914551
Category : Soyfoods
Languages : en
Pages : 4016
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Book Description
Author: Arnold van Huis
Publisher: Bright Sparks
ISBN: 9789251075951
Category : Conservation of natural resources
Languages : en
Pages : 0
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Book Description
Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Although the majority of consumed insects are gathered in forest habitats, mass-rearing systems are being developed in many countries. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products. It highlights the need to develop a regulatory framework to govern the use of insects for food security. And it presents case studies and examples from around the world. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. To fully realise this potential, much work needs to be done by a wide range of stakeholders. This publication will boost awareness of the many valuable roles that insects play in sustaining nature and human life, and it will stimulate debate on the expansion of the use of insects as food and feed.
Author: Electre
Publisher:
ISBN: 9782765407881
Category :
Languages : fr
Pages : 1846
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