Автор: Kate Cairns, Jos?e Johnston Название: Food and Femininity ISBN: 0857855522 ISBN-13(EAN): 9780857855527 Издательство: Bloomsbury Academic Рейтинг: Цена: 14256.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Over the space of a few generations, women's relationship with food has changed dramatically. Yet - despite significant advances in gender equality - food and femininity remain closely connected in the public imagination as well as the emotional lives of women. While women encounter food-related pressures and pleasures as individuals, the social challenge to perform food femininities remains: as the nurturing mother, the talented home cook, the conscientious consumer, the svelte and health-savvy eater.
In Food and Femininity, Kate Cairns and Jos e Johnston explore these complex and often emotionally-charged tensions to demonstrate that food is essential to the understanding of femininity today. Drawing on extensive qualitative research in Toronto, they present the voices of over 100 food-oriented men and women from a range of race and class backgrounds. Their research reveals gendered expectations to purchase, prepare, and enjoy food within the context of time crunches, budget restrictions, political commitments, and the pressure to manage health and body weight. The book analyses how women navigate multiple aspects of foodwork for themselves and others, from planning meals, grocery shopping, and feeding children, to navigating conflicting preferences, nutritional and ethical advice, and the often-inequitable division of household labour. What emerges is a world in which women's choices continue to be closely scrutinized - a world where 'failing' at food is still perceived as a failure of femininity.
A compelling rethink of contemporary femininity, this is an indispensable read for anyone interested in the sociology of food, gender studies and consumer culture.
Автор: Ben Richardson Название: Sugar ISBN: 0745680143 ISBN-13(EAN): 9780745680149 Издательство: Wiley Рейтинг: Цена: 8712.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: * A new book in Polity`s successful Resources series which tells the fascinating story of sugar in the global economy * Ambitious and intriguing, this book advances our understanding of the hugely profitable sugar industry and the economic exploitation and health issues associated with it.
Автор: Massey, Garth Название: Subsistence And Change ISBN: 036728913X ISBN-13(EAN): 9780367289133 Издательство: Taylor&Francis Рейтинг: Цена: 20671.00 р. Наличие на складе: Поставка под заказ.
Описание: Focusing on an agropastoral society of southcentral Somalia, this book explores the seeming incompatibility of subsistence agriculture and development goals. The central question of the book is how change can best be introduced into such a society.
Описание: Through the integration of gender analysis into resilience thinking, this book shares field-based research insights from a collaborative, integrated project aimed at improving food security in subsistence and smallholder agricultural systems.
Автор: Manley Will Название: Dictionary of Agriculture and Land Management ISBN: 0199654409 ISBN-13(EAN): 9780199654406 Издательство: Oxford Academ Рейтинг: Цена: 2374.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This new dictionary provides over 2,000 A-Z entries, covering all aspects of agriculture and land management: from animals and crops to policies and legislation. Complemented by tables and illustrations, and a companion website, it is an ideal point of reference for students of agriculture and land management, and professionals in these areas.
Описание: The Proceedings of the 2015 International Conference on Food Hygiene, Agriculture and Animal Science provides an all-encompassing review of each contributor`s study in topics such as food hygiene, agriculture, animal science, animal histology and embryology, and livestock production systems.
Автор: Andreosso-O`Callaghan Название: The Economics of European Agriculture ISBN: 0333726448 ISBN-13(EAN): 9780333726440 Издательство: Springer Рейтинг: Цена: 18866.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Economics of European Agriculture explains the demand and supply characteristics of agricultural markets, as well as government intervention in agriculture, with an emphasis on the Common Agricultural Policy (CAP).
Описание: Agriculture is one of the most climate-sensitive of all economic sectors. In many countries, such as in FYR Macedonia, the risks of climate change are an immediate and fundamental problem because the majority of the rural population depends either directly or indirectly on agriculture for their livelihoods. The risks of climate change to agriculture in FYR Macedonia cannot be effectively dealt with—and the opportunities cannot be effectively exploited—without a clear plan for aligning agricultural policies with climate change, developing the capabilities of key agricultural institutions, and making needed investments in infrastructure, support services and on-farm improvements. Developing such a plan ideally involves a combination of high-quality quantitative analysis, consultation with key stakeholders, particularly farmers and local agricultural experts, and investments in both human and physical capital. The experience of FYR Macedonia, highlighted in this work, shows that it is possible to develop a plan to meet these objectives—one that is comprehensive and empirically driven as well as consultative and quick to develop. The approach of this study is predicated on strong country ownership and participation, and is defined by its emphasis on “win-win” or “no regrets” solutions to the multiple challenges posed by climate change for farmers in FYR Macedonia. The solutions are measures that increase resilience to future climate change, boost current productivity despite the greater climate variability already occurring, and limit greenhouse gas emissions. Reducing The Vulnerability of FYR Macedonia's Agricultural Systems to Climate Change: Impact Assessment and Adaptation Options applies this approach to the FYR Macedonia with the goal of helping the country mainstream climate change adaptation into its agricultural policies, programmes, and investments. The study projects impacts of climate change on agriculture across FYR Macedonia’s three agro-ecological areas through forecast variations in temperature and rainfall patterns so crucial to farming. It offers a map for navigating the risks and realising the opportunities, outlined through a series of consultations with local farmers. A detailed explanation of the approach is provided for those who would like to implement similar programmes in other countries of Europe, Central Asia, or anywhere else in the world. This is one of four country studies that were produced under the World Bank’s programme, “Reducing Vulnerability to Climate Change in European and Central Asian Agricultural Systems”. The other countries included in this series are Albania, Moldova, and Uzbekistan. The results from the four studies are consolidated in the book Looking Beyond the Horizon: How Climate Change Impacts and Adaptation Responses Will Reshape Agriculture in Eastern Europe and Central Asia website.
Автор: Leschziner Vanina Название: At the Chef`s Table: Culinary Creativity in Elite Restaurants ISBN: 0804787972 ISBN-13(EAN): 9780804787970 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 4013.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.
Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
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