Book Description

The book that takes a comprehensive look at the threat to our food supply from genetic engineering. * 15,000 copies sold in the first six months. * Includes new studies about the dangers of genetically engineered food. * Refutes the "feed the poor" propaganda spread by agribusinesses. * Is both an expose and educational primer on this controversial technology that is already a part of every American's diet. * Explains the dangers of these foods to ourselves and our environment in easily understood terms. * Foreword by Ralph Nader

Picture a world where the french fries you eat are registered as a pesticide. Where corn plants kill monarch butterflies. Where multinational corporations own the life forms that farmers grow and legally control the farmers' actions.

That world exists now. Genetically engineered foods are already present in many of the products you buy in supermarkets. The threat of these organisms to human and environmental health has caused them to be virtually banned in Europe, yet the U.S. government and a handful of biotech corporations have actively encouraged their use while discouraging labeling that might alert consumers to what they are eating. The authors show what the future holds and give you the information you need to preserve the independence and integrity of our food supply. ... Read more

Reviews (7)

these reviewers blindly regirgitate antiscience gibberish
This book is garbage. Tell me of one documented case of human ill-effects from GMO's and maybe I will sway. Recently the Zambian gov't turned down 18000 tons of emergency grain from the US because it was GM. People died of starvation as a result. At least take the time to get the other side of the story before taking this book as the gospel truth. I respect Nader for alot of the things he has done. This book is certainly not on that list.

Explore genetically modified food and its dangers...
I first heard about the issue of genetically modified (GMO) food a few years ago when the protest movement against it began in Great Britain and then spread to the rest of Europe. However, I did not know the issues involved...

After reading this book, I think I have a better grasp on the problems with GMO foods as contrasted to traditional food. The most shocking assertion I found in the book is that GMO foods do not offer any benefits (whether it be higher yields, higher nutritional value etc...). I have not done enough research to verify this either way but if true that would be quite shocking.

Some of the interesting things I learned in the book:

- GMO science is quite imprecise. Researchers are often not sure if the insertion of foreign genes into a host (e.g. a plant) will have the predicted results or not.

- The immense size of some GMO companies, notably the American firm Monsanto. (To give some perspective: Microsoft is to the software industry as Monsanto is to the GMO industry)

One of the most pressing concerns for me was the commercialization of agriculture. For example, Monsanto spent $8 billion US in the first half of 1998 buying out seed companies (a few companies may end up owning patents to all the seeds in the world if this is left unchecked). The new trend of patenting seeds is also creating a dependency on the part of the farmers. Prior to GMO, farmers would save the seeds from their better crops and plant those next years. GMO companies, through contracts and other legal instruments, now insure that farmers buy from them EVERY year and they penalize the farmers if they attempt to save seeds. The whole concept of OWNING plants and organisms was very disturbing (it was interesting to note that a little known US Supreme Court decision Diamond v. Chakrabarty 1980 set a precedent in patenting life)

There was also some discussion of whether GMO foods should be labeled as such (the authors argue that GMO foods should be labeled). Of course, this is done in Western Europe, so there is no question of whether this is possible. GMO companies are vigorously fighting this, fearing that the public will immediately stop buying their products.

The main content of the book consisted of documenting various cases where GMO foods have caused problems of some sort or another. There was an interesting point made on how much of an influence GMO companies have on the Food and Drug Administration in the US. There was also an introductory section on genetic engineering, so the beginner will not get lost.

The authors offered a personal strategy whereby one can try to publicize the issue, find alternatives to buying and eating GMO foods and so on. The authors are clearly of the view that GMO foods are, at best, a strange unknown and, at worst, a foolish risk.

I took off a star off because the writing could have been better and the authors made their agenda a little too obvious. It would have improved the book if they had included and responded to some of the pro-GMO counter-arguments.

Essential Reading
The authors have succeeded in putting forward a well-researched and well-argued overview of genetically modified food which the layman can understand. It deals not just with the science, but with the moral, ethical and political debate. With one of the agri-giants reputed to be developing a courgette with a human conscience, this book examines the far reaching implications of genetic engineering.

A must read for anyone who eats (and thats everyone!)
This is a well written book that provides the facts about modern genetically modified foods such as corn and soy and explores the different avenues by which these foods can be harmful to us as well as other animals.

The book does not tell you what you should do, but it really does not have too because the evidence the authors provide is so compelling, that anyone who reads this book will think twice about their next purchase at the store.

The book also explores the nature by which large corporations such as Novartis and Monsanto are able to saturate the market with their products before ample (or any kind of) testing is performed. Monsanto is also on the path to a closed loop business whereby they sell the farmers the GMO seeds which in turn require the pesticide (or other chemical) also manufactured by saiid company and the farmer must also pay a technology fee for using the seed!

A must read!

Please read this for yourself and your loved ones!
Did you know that there are tomatoes on the market right now that have been engineered to contain the genes of arctic fish? Know anyone with a fish allergy? Or that the proliferation or GM foods threatens the existence of "organic" foods and your right to choose? Cross-pollenation and genetic pollution of soil threaten the health of you, your family and our environment. This slim volume is a fascinating (if horrifying) read and contains a comprehensive and realistic list of things you can DO ABOUT IT, in your kitchen, in your neighborhood and in your country. I'm buying copies for several friends.

As consumers, we need to say that we WILL NOT STAND for this! ... Read more

Reviews (3)

Accurate, technical reference.
Great resource! Technical background in chemistry a must!

This Book is for Highly skilled Brew Masters at a Brewery
This book deals with the highly skilled, advanced, scientific mind of a Brew Master or scientist who needs an answer in skilled scientific jargon, this is not a Homebrewing book by any means. I have been brewing for 16+ years, and have 80+ books on the subject of the Brewing Art and this book I doubt, I'll ever open!

Craft-brewers Bible
Finally, a book geared toward the craft-brewer! The information in this book is presented in a very straight forward, easy to understand manner. There is no overly technical language or formulas to confuse the reader, nor are there any costly or impractical techniques that are out of reach for most craft-brewers. This book is a must have for anyone working in the craft-brewing industry, or the home-brewer looking to reach the next level. ... Read more

Book Description

Approximately 12 million U.S. citizens consider themselves vegetarians, and 13.5 percent of all U.S. households claim to have at least one family member practicing some form of vegetarianism. In the past 30 years, scientific endeavors in the area of vegetarian nutrition have progressively shifted from investigating dietary concerns held by nutritionists and other health professionals to creative solutions for various medical conditions and preventive approaches to chronic diseases.Although professional interest in vegetarian nutrition has now reached unprecedented levels, scientific knowledge regarding vegetarian diets and their positive effects on human health is far from complete.Vegetarian Nutrition provides data to explain the preventive role of vegetarian diets for many chronic diseases such as heart disease and some types of cancers while including recommendations and guidelines for vegetarians and those prescribed vegetarian diets. Based on scientific sources and research, and presenting information in both tabular and prose formats, the book details various diet regimens, health concerns, and energy expenditure.This handbook is written for academic and clinical nutritionists, dieticians, and graduate students in nutrition ad public health, with each chapter rendering a scholarly review of the particular topic. While considering both health benefits and nutritional concerns Vegetarian Nutrition addresses such topics as chronic disease prevention; adequacy of the diet for children, in pregnancy, lactation, and for the aging population; recommendations for a healthy vegetarian diet; and global perspectives. ... Read more

Reviews (1)

Excellent literature review
Most vegetarian advocates are prone to selective citation of the scientific literature, quoting those studies that support their ethical beliefs, but omitting mention of the science that is contradictory. Sabate's Vegetarian Nutrition does not do this, and is a fair review of the literature. Each area of concern is addressed with a complete review. Does eating meat cause disease or do other factors in the vegetarian lifestyle than abstention from meat confer health protection? Are vegetarians and vegans at greater risk for nutritional deficiencies? Sabate explores these and other questions with thoroughness and integrity.

Paul Bergner, Adjunct Faculty in Nutrition, Naropa University ... Read more

Book Description

This laboratory manual was written to accompany FoodAnalysis, Third Edition, ISBN 0-306-47495-6, by the sameauthor. The 19 laboratory exercises in the manual cover 19 of the 32chapters in the textbook. Many of the laboratory exercises havemultiple sections to cover several methods of analysis for aparticular food component of characteristic. Most of the laboratoryexercises include the following: introduction, reading assignment,objective, principle of method, chemicals, reagents, precautions andwaste disposal, supplies, equipment, procedure, data and calculations,questions, and references. This laboratory manual is ideal for thelaboratory portion of undergraduate courses in food analysis. ... Read more

Amazon.com

To answer the question, "What does Mediterranean mean and what is Mediterranean food" in The Mediterranean Feast, Clifford Wright delves into not merely history, but also agronomy, economics, geography, and more. He dedicates this monumental synthesis of the influences that eventually produced Mediterranean food as we know it to "the philosophers and the cooks." Fortunately, when it seems the intellectuals have taken over completely, one comes on Wright's lyrical description of eating a cassoulet, the golden-crusted, complex French bean stew, and other passages proving that Wright's intense quest for knowledge is based on a cook's culinary passion.

Illustrated with maps and brimming with more than 500 recipes, A Mediterranean Feast is Wright's way of leading the reader beyond the popular, romantic image of this region as an eternally bountiful land. He explains how the complex web of influences between the fall of the Roman Empire in the 6th century and the Age of Reason in the 17th century transformed the Mediterranean from a harsh place where poverty and famine made "dying of hunger ... a defining occurrence," to one we could romanticize, seeing it as ever lush with citrus, sun-ripe tomatoes, laden vines, exquisite cheeses, artisanal breads, and simple but well-fed folk. Those who rise to absorb the encyclopedic knowledge and engage with the ideas set forth in this dense work, such as the peasants' willingness to accept new, unfamiliar foods to relieve the boredom and scarcity of subsistence eating, will receive a profound education about Mediterranean life as it historically relates to food.

While A Mediterranean Feast feeds the mind, it also offers a wealth of authentic and intriguing dishes from the entire region, from France to Algeria and Spain to the Near East. Readers primarily interested in cooking can flip through this massive book, picking out remarkable recipes such as the pine nut omelet of southern France, Umm Ali, a creamy Egyptian pudding containing phyllo, nuts, coconut, and raisins, and Nohutlu Pilavi, the buttery Turkish pilaf of rice simmered with chickpeas. --Dana Jacobi ... Read more

Reviews (14)

A Scholar, Storyteller, and Cook
A Scholar, Storyteller, and Cook
My guess is the one negative review of this book came from someone who wanted a dry reference book and found a storybook instead. This is not a complete and authoritative cookbook on cuisine of the Mediterranean, nor is it a compendium of the last 1000 years of Mediterranean history. That is clearly not what the author wanted and if that is what you are looking for then you are wasting your time.
What you do get is a beautiful book filled with well-researched articles, each one telling a slice out of the life and food of Mediterranean history. Each section flows with history, recipes, and detailed side articles on specific foods, concepts, or bits of history. While in many ways the scholarly style and depth of knowledge may seem like a college text at times, the lyrical changes in focus and the obvious passion and excitement that the author has for the subject make it into a series of compelling stories. These stories are not a bunch of facts presented in a linier and plain fashion, but facts synthesized into organizing concepts, a real forest through the trees look at the wide ranging multiple cuisines of the Mediterranean. It would be hard to study this book for a test, but who is getting tested here? This is a book to read for curiosity, enjoyment, and culinary inspiration.

Magnificent Encyclopedic Gastronomy
The Mediterranean is its own country and most positively well known for its cuisine. But it wasn't always like that. At one time peasants would be routinely found dead, face down, their teeth stuck in the earth. Wright brilliantly traces the evolution of the Mediterranean gastronomic sensibility from the times of famine and shows how trade, politics, religion and technology influenced the creation of the cuisine so many of us revere and enjoy. He shows how the Mediterranean psyche finds food a deeply sensual experience, and how appreciation of History and Culture is to be savored in every bite of a dish. He explains also why it's never proper to look down your nose at meat dishes when travelling in these countries. Recipes, most modern, some old, grace the book generously with blurbs on the ingredients and their interactions. Many are just delicious. I tried my versions of the leek stew, the cabbage rolls, and the salted cabbage with mint dressing and simply adored them. I can't wait for what the next three quarters of the book have in store for me, over time. This isn't a volume to just check out of the library. This is one to have on hand for whenever the mood or the necessity strikes you.

WONDERFUL BOOK FOR BEGINNERS AND PROFESSIONALS
This is a doctoral thesis and complete cookbook all in one. This was given to me as a gift and it is not only informative, but the recipes REALLY WORK. I have a lot of cookbooks, but I will never give this one up, ever. IT has hundreds of recipes with very simple ingredients. Even substitutions for ethnic seasonings is already provided in the book. It is healthy, tasteful, easy to cook and you dont need to be a genius to have wonderful meals with this one. EXCELLENT BOOK.

Difficult enterprise, difficult recipes
As a history book, even though Mr. Wright clearly knows a lot, he often seems a bit out of his depth, no doubt since the subject matter is so vast. Luckily, he invariably cites his sources, so the book could make a good jumping off place for someone curious to learn more. Given that this is a popular book, it is surprisingly sober and well-informed.

The organization truly is crazy, and you will have to use the index.

Most of the recipes seem to call for exotic ingredients and

complicated preparation. Anyone hoping to use this book as a cookbook should have time on their hands, access to to well-stocked specialty grocery stores, and a willingness to make creative substitutions.

Borrowed one...then bought two!
I borrowed this book from the public library. After spending time with it I ended up ordering a copy for my home library and another for the collection of the library where I work. Now I think I may have to buy one for my sister. If you like Mediterranean food, Mediterranean history, or both, this book is a bargain. Buy one while it is still in print. ... Read more

Reviews (1)

Accurate, up-to-date information for research microbiologist
Dr. Mike Doyle, the world's leading specialist in E. coli, the "hamburger bug" that can cause illness with as few as 10 bacteria present, now offers his knowledge to the scientific community. I haveworked with him as a graduate student, published his scientific papers inthe J. OF FOODSERVICE SYSTEMS, which I edit and have every respect forprofessional standing. An outstanding leader in the field of food scienceand food microbiology. ... Read more

Book Description

Only recently has bitterness control become of commercial importance to a food or pharmaceutical formulation chemist. Over the years, an increasing interest in more palatable food and beverage products with low fat and low sugar content has arisen, thus creating a market need for the control of bitterness perception. This is the first, comprehensive treatment of this subject in book form. Organized primarily by ingredients or processing approaches affecting the bitter taste reduction or inhibition, this thorough review includes an in-depth and thoroughly referenced review of mechanisms, ingredients and applications of bitter taste reduction or inhibition. ... Read more

Book Description

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems.Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health. ... Read more

Book Description

At what point in history did people start serving meals at regular hours? Would we still be eating communally today if the Black Plague hadn't forced diners to eat at a safe distance from each other? What's the real story behind the origin of pasta? These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present. This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast. ... Read more

Reviews (22)

A review of Food a Culinary history for culinary history
Book Review for Food a Culinary History

Food a Culinary History was the book that we had to read for Culinary History 101 this semester. It was about the culture of different countries and their way of life through history. It told of how food in these different cultures has evolved since man was living in caves and scavenging or food. It seemed to lack however the way people are today witch was a large let down because that is something that interests me a lot.
I thought that this book was way to drawn out and last the reader about half way in on the first page. It just gave so much detail about the different cultures. The language of the book was that of someone really trying to be smart and I feel didn't connect with me as the reader. I believe that the way the book was written with it's over whelming amounts of information made the book something that u didn't want to read at all. I feel that I learned a lot from this book but it was all useless information about cultures that existed thousands of years ago. When it did finally get to the modern world it still drowned on about the same things from earlier in the book. It didn't seem to matter with some countries because some didn't change over time they just stayed the same and yet the author still talked about those things.
I found nothing interesting in this book. It was just someone telling the history of the world and not using anything that would entertain the reader. I found it to be more like a badly written text book from junior high then a text book from college. It might have caught the readers attention better if their had been more important facts rather then the ramblings of the author. The format of the book was one of the things that I actually liked. I found that it stated in the most logical place and ended there too. It also gave u a good over view of the historical timeline and was easy to keep up with. I think that this books worthiness was less then poor. Not only did it not seem to go well with what was taught in class or even come close to following that at all but it was overly long. It was nothing that would catch anyone's attention I believe and could be shortened by a few hundred pages and still carry all the information one would need to know. Over all I believe that either the curriculum should be better tailored to the book or the book should be done away with and something new found to replace it.
I didn't like this book at all. I usually find history to be a most exciting subject. This went into so much detail that it made u just not want to read it. If u did decide to read you could only handle a couple pages at a time so your head didn't start to pound after a little while. If something could be found that was a little less long winded and maybe a little more interesting then I would have been a happy student.

Disappointing
I tend to really enjoy books on culinary history; unfortunately this one left me wanting more. The chapters are disjointed, with no true unifying theme. The prose is stilted, though I suspect alot of this is due to poor translation. The information itself is good, but badly presented; overall a boring mess of a book. Pick up Tannahill's "Food in History" instead.

An Intellectual Endeavor
This is an academic study filled with essays by forty contributing authors. "FOOD: A culinary History" has been compiled by two of Europe's great food historians. This is more of a textbook than a book you can simply enjoy reading one afternoon on the couch. It is a hefty 553 pages plus Index. This is for the serious student or overly ambitious cook. I read it because I'm darn curious.

This book took me about a week to read. It is extremely well written and yet somewhat dry in places with the occasional oasis. You cannot skim over the pages, you have to analyze the sentences at times and then look up a few words here and there. I also thought the organization of the essays could have been greatly improved to provide more interesting reading. I wanted maps, timelines and perhaps more pictures of actual food from the time periods. There are a few pictures of famous art displaying food.

While reading, you will soon realize how fortunate we are to live in America in the present day. In general, the world has not eaten very well according to the descriptions in this book.

Some comments on the essays:

Some of the authors neglect to take religious beliefs into consideration when they discusses why man became an omnivore although he does touch on some facts about the Ancient Hebrews.

Evolution is presented as a "fact," while creation is presented as a "myth." I feel we have more evidence that points towards a creator and evolution seems somewhat illogical to me at least. Cooked meat is a natural byproduct of forest fires? Oh, I had a good laugh over that one. Sure, it could have happened, but what about considering what we do know about the past.

What about cooked meat being a natural result of sacrifices to the creator or even a goddess? I guess it is just a different way of looking at the past. I'd say you should take the first few chapters with a grain of "Fleur de Sel/French Sea Salt."

Francis Joannes writes a wonderful essay on "The Social Function of Banquets in the Earliest Civilizations" and mentions the epic of Gilgamesh and explains some details about a marriage in Assyria.

Jean Soler writes a fascinating chapter on "Biblical Reasons: The Dietary Rules of the Ancient Hebrews." I had never understood the concept of "culinary incest" which completely awakened my curiosity and Jean Soler provided well-thought out explanations as to why prescribed rituals had to be observed. I didn't realize that many cultures in history actually only consumed meat after ritual sacrifice. The taking of an animal's life takes on an entirely new meaning after reading this chapter. There are reasons why humans did not originally eat meat and they are very complex and have to do with a Creator having the power over life and death. In a way, humans were given the right to take away life in certain instances.

I enjoyed reading Chapter 18 which deals with "Mediterranean Jewish Diet and Traditions in the Middle Ages." Here you can learn the basics of Rosh Hashanah, Yom Kippur, Sukkoth, Purim and Passover.

If you are especially interested in Medieval Life, then you will love this book for the content on Medieval Cooking. It really is extensive.

Things you might learn from this book:
That the sycamore tree has fruit. Who knew.
How beer played a role in the invention of yeast breads
That the Etruscans had cheese graters
What "Dionysiac possession" means.
How we have the luxury of avoiding wheat while the Romans embraced it
as a buffer against famine.
That ale was used in pagan rituals since wine was sacred to Christianity.
That the cultivation of oats and other wild grasses began in Medieval times.
The reasons why peasants boiled meat and the nobles preferred roasting methods.
How the Arabs contributed to Medieval European culture.
Why Byzantine cuisine was mostly found in taverns.
Insight into why Muslims don't consume alcoholic beverages.
How Persia's culinary traditions influenced Arab cuisine.
How the European conquest of the Seven Seas influenced cooking.
How the tomato, potatoes and corn transformed European cooking.
Lists of Table Manners from the past.
That chestnuts are ground into flour and can be used to make polenta.
That the bread in Europe contained "peas."
Why people needed a kneading trough.

It does seem that in the past, many ate to live while today we have the luxury of living to eat. The way we cook does seem to be a result of lifestyle choices. If you like to study and read, you will more than likely spend less time cooking and have simple methods of combining foods without recipes. If you want to spend time reading this book, may I suggest Lean Cuisine? I did not have as much time to cook while trying to read this book.

However, you have to have a good laugh at all the "forbidden" foods and drink. Even today, this trend continues. One day we are told not to eat fat, the next not to eat as many carbohydrates. I'll say eating more protein and less carbohydrates does seem to have some charm and I'm seeing results. Bread = Bad in my present world of weight loss. At least, with certain diets, you are not supposed to eat bread or highly processed grains. They are also doing studies that point towards skin conditions caused by the way in which we process wheat. Time will tell. In the past, humans relied on bread in a big way. Today we have the luxury of saying no and reaching for a soy protein shake.

If I learned anything from this book it is that most of us have slowly freed ourselves from "culinary" tradition and regulation. While still clinging to some semblance of food preparation, we are advancing into a world where food preparation seems less important than getting a meal on the table fast. We freely make use of canned foods and boxed mixes. I think the new term is "Semi-Homemade."

Recommended for Serious Food Writers and Serious Students of Culinary History.

good
The book has good content and great detil. It is a must read

for any person that want to learn where the food came from and

how it got there. The only bad thing, is the book was kind of

hard to understand at some part. Overall is a great book.

My Book Review
This book was required for my CULA 101 class and i found it very hard to understand some of the terms used in the text. I know the book was translated from french to english, nut i feel that the book is on a level that on professionals of the highest ranking can understand. I would hate to say it, but if you "dummy down" the book, i am sure more people would be able to understand it. ... Read more

Book Description

OPPORTUNITIES IN . . . SERIES PROVIDES VALUABLE CAREER INSIGHT TO STUDENTS AND JOB SEEKERS!

The most comprehensive career book series available, Opportunities in . . . explores a vast range of professions.

Each book offers:

• The latest information on a field of interest
• Training and education requirements for each career
• Salary statistics for different positions within each field
• Up-to-date professional and Internet resources
• And much more

Book Description

For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability.This book aims to support the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. It is hoped that such an approach will also encourage the future logical development and use of preservatives. ... Read more

Book Description

Every fifteen minutes a jumbo jet filled with children crashes, leaving no survivors. The jet is actually hunger, but the haunting image is real--33,000 children dead each day. What is even more haunting is that the deaths are unnecessary because the world has long had the technology and experience to end hunger. Its persistence is a challenge to the integrity of everyone who claims the name Christian.

This primer on the causes and cures of hunger is written by Bread for the World's founding president Arthur Simon and current president David Beckmann. Never oversimplifying, the book shows how issues such as population, resources, economics, and human rights are interwoven in their impact on hunger. The book gives compelling biblical motivation for personal action and public policy--and explains practical strategies individuals can take to help effect worldwide change.

Using a question-and-answer format for clear reading, stories and examples for personalization, and graphics and sidebars for eye-appeal, this is an important book for all Christians. It's of special interest to Bread for the World members, social justice workers, parish social-action committees, grassroots activists, historians, political scientists, and anyone concerned with the poor. ... Read more

Reviews (2)

A superb book on the problems and solutions on hunger
The insightful authors, both Lutheran ministers active with Bread for the World, start with a careful overview of the biblical teachings related to hunger and poverty and then examine the state of the hungry in the USA andthroughout God's world.There is plenty in the book to celebrate: thepercentage of those living in poverty in the USA has dropped in the lastforty years, child mortality in developing countries is one half of what itwas in 1960, world grain production per acre has doubled in the same timeperiod, the global population's rate of growth is slowing, the proportionof hungry people in developing countries has fallen sharply, and the numberof people who die in famines has also decreased in the last few decades. There is still far too much bad news: the percentage of U.S. childrenliving in poverty (one in five) is triple that of other industrializednations; thousands of children are dying daily in developing nationsbecause of hunger (one child is dying for every breath we take); and lessthan one percent of our national budget goes for foreign assistance.Thebook's question and answer format makes for easy reading while its contentcan be troubling, but also inspiring for people of faith who can make adifference.

A nuts and bolts book on hunger,and what you can do about it
While it can get a bit technical at times, overall, this book is very good at explaining why we should care about poor and hungry people in our country and around the world.It also gives people the tools they need tobe citizen advocates on hunger -- going beyond helping at soup kitchens ordonating money to good causes.It shows how we can use our power ascitizens to affect the root causes of hunger and poverty, and not just puta Band-Aid on the problem. A great book for anyone who cares about thisissue, but especially for Christians who understand the teachings of Jesusto mean that we are obligated to care for all of God's children. ... Read more

Book Description

Provides detailed information on how to assess requirements, produce unambiguous specifications for suppliers and procure seasonings of appropriate quality and cost. DLC: Spices Handbooks, manuals. ... Read more