Livsmedelsindustri

For Heineken, `rising Africa' is already a reality: the profits it extracts there are almost 50 per cent above the global average, and beer costs more in some African countries than it does in Europe. Heineken claims its presence boosts economic d...

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Why is it... That almost all the processed foods we eat contain the same handful of ingredients?That these handful of ingredients are produced by only a handful of multi-nationals? That some cereals contain more salt per serving than a packet of c...

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Winner of the 2017 Quality of Communication Award presented by The Agricultural and Applied Economics AssociationAs the importance of food and nutrition becomes more widely recognized by practitioners and researchers in the health sciences, one pe...

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Eating Animals is Jonathan Safran Foer's eye-opening account of where meat comes from 'I simply wanted to know - for myself and my family - what meat is. Where does it come from? How is it produced? What are the economic, social and environmental ...

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Felicity Lawrence's Sunday Times bestseller Not on the Label, updated with extraordinary new material on the horsemeat scandal In 2004 Felicity Lawrence published her ground-breaking book, Not on the Label, where, in a series of undercover investi...

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For most people the global war over genetically modified foods is a distant and confusing one. A handful of corporate 'life sciences' giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. Th...

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Whenever we turn on the TV, flip a page in a magazine, or glance at a flyer in the grocery store, we are constantly bombarded with nutritional advice. Almond products can boost your memory! Milk helps build up your bones! Cereal is part of a docto...

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For years we've been told that traditional foods are unhealthy because of their saturated fat content. In place of grass-fed meat, grass-fed dairy products, and eggs from hens running on pasture, we now mostly eat grain-fed meat and processed fact...

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Counter-Cola charts the history of one of the world's most influential and widely known corporations, The Coca-Cola Company. Over the past 130 years, the corporation has sought to make its products, brands, and business central to daily life in ov...

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For centuries a bastion of tradition and the jewel in the crown of French viticulture, Bordeaux has in recent years become dogged by controversy, particularly regarding the 2012 classification of the wines of St.-Emilion, the most prestigious appe...

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Artisan and microdistilling are without doubt on a rapid trajectory. The Microdistillers' Handbook is the perfect guide to all those who aim to join this distilling 'revolution'.

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This edited collection examines the various influences, relationships, and developments beer has had from distinctly spatial perspectives. The chapters explore the functions of beer and brewing from unique and sometimes overlapping historical, eco...

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Few entrepreneurs can claim to have actually changed the way we live, but Ray Kroc is one of them. Hisrevolutions in food service automation, franchising, shared national training and advertising have earned him aplace beside the men who founded n...

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The No.1 New York Times Bestseller In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30...

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Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers - amphorae,...

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A profile of eccentric genius inventor Clarence Birdseye chronicles how his innovative fast-freezing process revolutionized the food industry and American agriculture. By the best-selling author of <IT>Salt: A World History<RO>. 35,000...

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In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turn...

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The history of Starbucks from its beginnings as six coffee stores to its current multinational company status, written by the Chairman of the company.

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Combining frontline investigation with startling new data, Tristram Stuart's Waste shows how the way we live now has created a global food crisis - and what we can do to fix it. With shortages, volatile prices and nearly one billion people hungry,...

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From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered ques...

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The epitome of effervescence and centrepiece of celebration, Champagne has become a universal emblem of good fortune, and few can resist its sparkleIn Champagne, Uncorked , Alan Tardi journeys into the heartland of the world's most beloved wine. A...

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Ett svenskt pionjärarbete i industrietnologi. Här följs ett företags historia i mer än hundra år. Huvuddelen av skildringen behandlar början av 1950-talet. Det lilla men närgångna perspektivet ger en unik bild av en liten social enhet i Stockholm ...

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For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of...

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A political scientist goes undercover in a modern industrial slaughterhouse for this twenty-first-century update of Upton Sinclair's The Jungle This is an account of industrialized killing from a participant's point of view. The author, political ...

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An A-to-Z guide to making it in your own specialty coffee business! Expert tips, tricks, and a gold mine of crucial how-to information you just can't find anywhere else-learn how to: * Get started in business for as little as USD15,000 * Secure th...

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Chocolate - the very word conjures up a hint of the forbidden and a taste of the decadent. Yet the story behind the chocolate bar is rarely one of luxury. From the thousands of children who work on plantations to the smallholders who harvest the b...

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Mat åt nio miljarder - klimatet är en joker, Johan Kuylenstierna Vi måste minska sårbarheten i ordlingssystemen, Jakob Lundberg och Fredrik Moberg Euoropas mat i nytt klimat, Thomas Ohlsson Kött och klimat - kunskap som funnits länge, Annika Carls...

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The delicious true story of the early chocolate pioneers by the award-winning writer, and direct descendant of the famous chocolate dynasty, Deborah CadburyIn 'Chocolate Wars' bestselling historian and award-winning documentary maker Deborah Cadbu...

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Whether in wartime or peace, tales of love, laughter and hardship from the girls in the Rowntrees factory in Yorkshire "On a warm Monday morning in 1932, just two days after leaving school, fourteen-year-old Madge was about to join her nine b...

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