food industry

Takes an in-depth look at the American food culture from agriculture and fast food, to street vendors. Argues that food snobbery is negatively impacting entrepreneurship and innovation in America, and illustrates that local food is not necessarily better for the environment. Also proves that cheap food is not always bad food, showing how to find healthy, green, and affordable meals.

Looks at the application of science and new technologies to food production and nutrition, from food safety to processing and production, and how they affect our lives.

Explores how the food chain is affected by historical events, political economy, natural disasters, and changing lifestyles.

Provides reference information on food safety, including a comprehensive overview, chronology, biographical sketches, facts and statistics, directory of organizations, and annotated lists of print and nonprint resources.

Describes the job responsibilities of food industry workers and explains what is needed to get a position in the field. Information on how to dress and speak and how to obtain the necessary skills and training, education requirements, working conditions, and paths to advancement as well as how to interact with bosses and coworkers and flourish in the workplace.

Explains, in simple text and illustrations, the origins of a variety of foods including bread, french fries, eggs, ketchup, and milk.

Addresses the topic of food safety, providing background and history, examining related problems and controversies including special U.S. issues, and featuring a chronology, biographical sketches, a selection of data and documents, a directory of organizations, and resources.

Provides anecdotes and facts that look at the history of long-distance food from ancient times into the twenty-first century, following food from the place it originates to locations around the world, and discussing the effect of those movements on economics, politics, and culture.

Explores how cooking changes the way food looks and tastes, and how food scientists make packaged foods healthier.

Profiles more than eighty jobs available in the food and beverage industry and describes the duties and responsibilities, salary range, best locations, the career ladder, and education and training necessary for each position. Includes lists of culinary schools and academies, wine and beer classes and schools, culinary organizations and professional societies, magazines and periodicals available, and an index.