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The business of food.

Autore: H.W. Wilson Company.
Editore: Ipswich, MA : H.W. Wilson, A Division of EBSCO Publishing, Inc., 2013.
Serie: Reference shelf, v. 85, no. 2.
Edizione/Formato:   Libro : EnglishVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
The business of food covers the complexity of the production and consumption of food, in a variety of social and cultural contexts. Topics include the growth of organics and local farm movements, which have provided Americans with an alternative food chain to the big food business industry. Readers will enjoy reports on the development of food and media, covering some of the most popular chefs and shows on  Per saperne di più…
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Tipo documento: Book
Tutti gli autori / Collaboratori: H.W. Wilson Company.
ISBN: 9780824212131 0824212134 9780824212117 0824212118
Numero OCLC: 829239293
Descrizione: xii, 199 pages : illustrations ; 26 cm.
Contenuti: Preface : Food movement politics --
gThe new farm movement : America's new farmer: a slow and local practice ; Slow food movement / Food Industry Watch, 2010 ; Bringing local food to the lunch line / Susan McCrory ; Sandhills Farm to Table Co-op goal: meeting local food needs with local food / James Matson and Jeremiah Thayer ; A new prescription for the local food movement / Kendra Klein ; Pastoral romance / Brent Cunningham ; The local-global food connection / Amy Mayer ; Top ten barriers to local food access for low-income individuals / localFoodconnection.org --
Media and how-to cooking : Celebrity chefs and foodie culture ; Kitchen gods / Lisa Abend ; How Food Network star whipped a hashtag into a Giada bump / Michael Humphrey ; The reality of reality TV: Jillian Hopke's sweet victory in the Cupcake Wars / Lynnette Porter ; Chocolate-dipped candies, and Geo. Abowd & Son, confectioners / Maureen Abowd ; Bobby Flay would like you to know that he's not the screaming type / Anna Roth ; Food rules / Ali Lorraine, Babriel Beltrone, and D.M. Levine ; Where do foodies come from? / Cliff Bostock --
Big food business : The dilemma of mass food production ; Food co-ops brace for arrival of giant rivals like Whole Foods, Trader Joe's / John Miller ; Monsanto, genetic engineering, and food / Betsey Piette ; Is the junk food industry buying the WHO? / Tom Philpott ; Organics "thrown under the bus" in farm bill extension, say industry advocates / Cookson Beecher ; Dissected dreams: California's engineered cornucopia falters / Matt Black ; The other side of the valley / Barry Estabrook --
The art of food writing : Everybody's a critic ; Incredible edibles / Kim Honey ; Should food critics be anonymous? My talk with Jonathan Kauffman / John Birdsall ; The food movement, rising / Michael Pollan ; Food anthropology and happy mediums / Dana Staves ; Comfort me with gnocchi / Sara B. Franklin ; My mom couldn't cook / Tim Junod --
Open for business : The ins and outs of the restaurant business ; Dinner for schmucks / Alan Richman ; Chef Q & A: Thomas Keller / Becky Paskin ; Charity case: can a restaurant that gives all its profits away succeed in D.C.? / Jessica Sidman ; Opening a restaurant takes sweat, savvy, courage, and cash / Nancy Leson ; Check, please / John Colapinto.
Titolo della serie: Reference shelf, v. 85, no. 2.

Abstract:

The business of food covers the complexity of the production and consumption of food, in a variety of social and cultural contexts. Topics include the growth of organics and local farm movements, which have provided Americans with an alternative food chain to the big food business industry. Readers will enjoy reports on the development of food and media, covering some of the most popular chefs and shows on television, beginning with the celebrity of Julia Child. A chapter on the art of food writing offers articles by writers who see the written word as important as quality food. Also covered is one of the most challenging business ventures -- the restaurant. This volume reveals the broad array of issues and stories of how we understand food industry today.

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