Social practice theories help to challenge the often hidden paradigms, worldviews, and values at the basis of many unsustainable practices. Discourses and their boundaries define what is seen as possible, as well as the range of issues and their solutions. By exploring the connections between practices and discourses, Minna Kanerva develops a conceptual approach enabling purposive change in unsustainable social practices. Radical transformation towards new meatways is arguably necessary, yet complex psychological, ideological, and power-related mechanisms currently inhibit change.
Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption. This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout their evolution and around the world. Setting the scene with a chapter on meat’s role in human evolution and its growing influence during the development of agricultural practices, the book goes on to examine modern production systems, their efficiencies, outputs, and impacts. The major global trends of meat consumption are described in order to find out what part its consumption plays in changing modern diets in countries around the world. The heart of the book addresses the consequences of the "massive carnivory" of western diets, looking at the inefficiencies of production and at the huge impacts on land, water, and the atmosphere. Health impacts are also covered, both positive and negative. In conclusion, the author looks forward at his vision of “rational meat eating”, where environmental and health impacts are reduced, animals are treated more humanely, and alternative sources of protein make a higher contribution. Should We Eat Meat? is not an ideological tract for or against carnivorousness but rather a careful evaluation of meat's roles in human diets and the environmental and health consequences of its production and consumption. It will be of interest to a wide readership including professionals and academics in food and agricultural production, human health and nutrition, environmental science, and regulatory and policy making bodies around the world.
Written by leading international experts, this book explores one of the central difficulties faced by nutritionists today; how to improve people's health by getting them to change their dietary behaviour. It provides an overview of the current understanding of consumer food choice by exploring models of food choice, the motivations of consumers, biological, learning and societal influences on food choice, and food choices across the lifespan. It concludes by examining the barriers to dietary change and how nutritionists can best impact upon dietary behaviour.
This book is a broad-ranging and provocative study of the human passion for meat. It will intrigue anyone who has ever wondered why meat is important to us; why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction.
"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.
An interdisciplinary and quantitative account of human claims on the biosphere's stores of living matter, from prehistoric hunting to modern energy production. The biosphere—the Earth's thin layer of life—dates from nearly four billion years ago, when the first simple organisms appeared. Many species have exerted enormous influence on the biosphere's character and productivity, but none has transformed the Earth in so many ways and on such a scale as Homo sapiens. In Harvesting the Biosphere, Vaclav Smil offers an interdisciplinary and quantitative account of human claims on the biosphere's stores of living matter, from prehistory to the present day. Smil examines all harvests—from prehistoric man's hunting of megafauna to modern crop production—and all uses of harvested biomass, including energy, food, and raw materials. Without harvesting of the biomass, Smil points out, there would be no story of human evolution and advancing civilization; but at the same time, the increasing extent and intensity of present-day biomass harvests are changing the very foundations of civilization's well-being. In his detailed and comprehensive account, Smil presents the best possible quantifications of past and current global losses in order to assess the evolution and extent of biomass harvests. Drawing on the latest work in disciplines ranging from anthropology to environmental science, Smil offers a valuable long-term, planet-wide perspective on human-caused environmental change.
This handbook is currently in development, with individual articles publishing online in advance of print publication. At this time, we cannot add information about unpublished articles in this handbook, however the table of contents will continue to grow as additional articles pass through the review process and are added to the site. Please note that the online publication date for this handbook is the date that the first article in the title was published online.
Preservation of Meat and Poultry Products (Preservation Techniques, Luncheon Meats, Meat Loaves, Meat Spreads, Canned Meat Products, Maintenance of Eggs, Soups, Gravies, Sauces, Sausage with Machinery, Equipment Details & Factory Layout) About the Book Meat and poultry preservation refers to the process of extending the shelf life of meat and poultry products while maintaining their quality and safety. Preservation methods have been used for centuries to prevent spoilage and make these products available for consumption beyond their natural lifespan. This practice not only ensures that the meat and poultry stay edible for a longer time, but it also helps to reduce waste and increase convenience for consumers. There are various methods of meat and poultry preservation, each with its own unique benefits and requirements. Some common preservation techniques include freezing, drying, smoking, canning, and curing. The increasing consumption of meat and poultry worldwide is expected to drive this market in the Upcoming years. Poultry, pork, beef, and lamb are some of the types of meat that are widely consumed worldwide. The high popularity of Poultry meat due to its low price compared to red meats is expected to be the primary driver of market growth. The prominent meat product market players are embarking upon the utilization of meat and poultry from the companies that meet standards for animal welfare. As the demand for preserved meat and poultry products continues to rise, the market outlook for starting a preservation business is incredibly promising. The convenience, reduced food waste, flavor variety, and food safety that preserved products offer make them highly sought after by consumers. This trend is expected to continue growing in the coming years, presenting entrepreneurs with a golden opportunity to capitalize on this market demand. Some of the major aspects of the book are Principles of Various Preservation Techniques, Preservation of Poultry Meat, Utilisation of Poultry Industry By-Products, Preservation and Maintenance of Eggs, Poultry Products, Luncheon Meats, Meat Loaves and Meat Spreads, Sausage Manufacturing Process, Miscellaneous Canned Meat Products, Standards and Quality Control Measures for Meat and Meat Products, Soups, Gravies, and Sauces (Including Mixes), Meat and Poultry Products Packaging, Cold Chain Management in Meat Storage, Distribution and Retail. Lucrative and sustainable business prospects abound within the Meat and Poultry Industry. Consequently, embarking on your entrepreneurial journey is a commendable approach to enter this sector. To gain comprehensive insights into the Meat and Poultry Products industry, consider delving into this book. It will provide valuable guidance on establishing your own Preservation of Meat and Poultry Products Business. Given the growing demand for Meat and Poultry Products in today's market, it presents an excellent opportunity for profit generation.
