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Books on the topic 'Locally produced food'

Author: Grafiati

Published: 4 June 2021

Last updated: 5 February 2022

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1

Owomugasho, Daisy. Limitations and opportunities of marketing locally produced foodstuffs in Kabale District. NURRU Publications, 2004.

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2

Engel, Allison. Food finds: America's best local foods and the people who produce them. HarperPerennial, 1991.

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3

Engel, Allison. Food finds: America's best local foods and the people who produce them. 3rd ed. Quill, an imprint of HarperCollins Publishers, 2000.

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4

Smith, Alisa. Plenty: Eating locally on the 100-mile diet. Three Rivers Press, 2007.

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5

Matson, James. The role of food hubs in local food marketing. United States Department of Agriculture, USDA Rural Development, 2013.

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6

Devon food heroes. Halsgrove, 2012.

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7

Raikes, Philip Lawrence. Business as usual: National and local food marketing in Kenya. Centre for Development Research, 1993.

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8

1954-, Mathé Jacques, ed. Une agriculture qui goûte autrement: Histoires de productions locales de l'Amérique du Nord à l'Europe. Éditions Multimondes, 2011.

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9

Radcliffe, Rogers Barbara, ed. Eating Napa & Sonoma: A food lover's guide to local produce & local dining. Countryman Press, 2005.

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10

Indarti, Eti. Foods from local agricultural products: Food processing activities and economic analysis of small-scale rural enterprises in Aceh. Collaboration between Agricultural Products Processing Dept. of Syiah Kuala University and Gruppo di Volontariato Civile (GVC), Embassy of Italy/Italian Corporation, 2007.

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11

1965-, Shimizu Hiroko, ed. The locavore's dilemma: In praise of the 10,000-mile diet. PublicAffairs, 2012.

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12

Sylvander, Bertil, and Elizabeth Barham. Labels of origin for food: Local development, global recognition. CABI, 2011.

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13

Cibo locale: Percorsi innovativi nelle pratiche di produzione e consumo alimentare. Liguori editore, 2013.

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14

To market, to market. Abrams Books for Young Readers, 2011.

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15

Radcliffe, Rogers Barbara, ed. Eating New England: A food love's guide to eating locally, from the traditional to the unexpected. Countryman Press, 2002.

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16

Farm to fork: Cooking local, cooking fresh. HarperCollins Publishers, 2010.

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17

Yuan, Zhong'an. Xianggang shi cai tu jian =: Fresh local : produce of Hong Kong. Wan li ji gou, yin shi tian di chu ban she, 2014.

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18

Locavore: From farmers' fields to rooftop gardens - how Canadians are changing the way we eat. HarperCollins Canada, 2010.

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19

Hoof, Raf van. Lekker Kempens: Een rondreis langs lokale producten en gerechten. Davidsfonds uitgeverij, 2013.

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20

Jude's kitchen: [200 recipes using fresh and seasonal ingredients to produce nutritious meals all year long]. Okanagan Institute, 2011.

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21

Milk: A local and global history. Yale University Press, 2011.

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22

United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Healthy food initiatives, local production and nutrition: Hearing before the Committee on Agriculture, Nutrition, and Forestry, United States Senate, One Hundred Twelfth Congress, second session, March 7, 2012. U.S. Government Printing Office, 2013.

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23

Costa, Temra. Farmer Jane: Women changing the way we eat. Gibbs Smith, 2010.

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24

Costa, Temra. Farmer Jane: Women changing the way we eat. Gibbs Smith, 2010.

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25

Morgan, Lane. Winter harvest cookbook: How to select and prepare fresh seasonal produce all winter long. 2nd ed. New Society Publishers, 2010.

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26

Farmer Jane: Women changing the way we eat. Gibbs Smith, 2010.

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27

Costa, Temra. Farmer Jane: Women who are changing the way we eat. Gibbs Smith, 2010.

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28

Lovejoy, Stéphanie. 101 produits québécois à découvrir--. Éditions Goélette, 2008.

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29

Protecting patients from defective medical devices: Hearing of the Committee on Health Education, Labor, and Pensions, United States Senate, One Hundred Eleventh Congress, first session, on examining S. 540, to amend the Federal Food, Drug, and Cosmetic Act with respect to liability under state and local requirements respecting devices, August 4, 2009. U.S. G.P.O., 2011.

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30

United, States Congress House Committee on Agriculture Subcommittee on Department Operations Research and Foreign Agriculture. Food safety issues: Hearings before the Subcommittee on Department Operations, Research, and Foreign Agriculture of the Committee on Agriculture, House of Representatives, One Hundred Second Congress, second session, February 19, 1992, minor-use pesticides, integrated pest management, and biological pesticides; February 26, 1992, risk assessment for establishing pesticide residue tolerance; March 4, 1992, preemption of local authority under the Federal Insecticide, Fungicide, and Rodenticide Act; March 11, 1992, USDA pesticide programs. U.S. G.P.O., 1992.

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31

Oxfordshire food directory: Promoting locally produced food. Newsquest Oxfordshire in association with the Oxfordshire Food Group, 2002.

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32

Food guide: Promoting locally produced food in Berkshire, Buckinghamshire & MIlton Keynes, Oxfordshire. Kall Kwik Aylesbury on behalf of the Berkshire, Buckinghamshire & Milton Keynes and Oxfordshire Food Groups, 2005.

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33

Tarulevicz, Nicole. Picked in Their Fresh Young Prime. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252038099.003.0008.

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This chapter focuses on food-related advertising. In the case of food advertising, the absence of local products is a direct consequence of the fact that the country is not able to produce its own food and water. For many postcolonial societies, buying local goods was a way to express a fledgling national identity and support the economy. Given the impossibility of doing so and the geographical limitations of Singapore, an alternative form of economic nationalism was instituted. It was, then, the consumption of foreign goods that formed the basis of nationalism. Food advertising is thus intimately bound with foreignness. The obvious foreignness of the foods purchased and the preparation techniques used have continued from the colonial period to the contemporary, made possible—and upheld—by Singapore's status as a port city.

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34

Morgan, Kevin, Terry Marsden, and Jonathan Murdoch. Worlds of Food. Oxford University Press, 2006. http://dx.doi.org/10.1093/oso/9780199271580.001.0001.

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From farm to fork, the conventional food chain is under enormous pressure to respond to a whole series of new challenges - food scares in rich countries, food security concerns in poor countries, and a burgeoning problem of obesity in all countries. As more and more people demand to know where their food comes from, and how it is produced, issues of place, power, and provenance assume increasing significance for producers, consumers, and regulators, challenging the corporate forces that shape the 'placeless foodscape'. Far from being confined to niche products, questions about the origins of food are also surfacing in the conventional sector, where labelling has become a major political issue. Drawing on theories of multi-level governance, three leading scholars in the field explore the geo-politics of the food chain in different spatial arenas: the World Trade Organization, where free trade principles clash with fair trade concerns in the debate about agricultural reform; the European Union, where producers are under pressure from environmentalists for a more traceable and sustainable food system; and the US, where there is a striking contradiction between the rhetoric of free markets and the reality of a heavily subsidised farming sector. To understand the local impact of these global trends, the authors explore three different regional worlds of food: the traditional world of localised quality in Tuscany, the peripheral world of commodity production in Wales, and the frontier world of agri-business in California.

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35

Association, Ontario Home Economics, ed. Homegrown: Celebrating the Canadian food we grow, raise and produce. 2015.

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36

Ankeny, Rachel A. Food and Ethical Consumption. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0026.

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Traditional stories about food consumption would indicate that over the course of history, choosing what to eat and drink has been a relative simple endeavor for most people, who often did not give much thought to their choices or the values underlying them. Today, our choices about what foodstuffs to consume are more than just a simple attempt to fill an empty stomach. This article examines contemporary food ethics, ethical food consumerism, and "ethical food consumption." It argues that contemporary and historic discussions of food ethics differ in terms of connection between identity and ethical food choices, which in turn has reshaped what we know about ethical food choices. The article first discusses vegetarianism and veganism before turning to animal welfare, local consumption, organic foods, food products that are free of genetically modified organisms, food miles and sustainable/green products, boycotts and cause-related marketing, fair trade, and overconsumption and freeganism.

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37

Amy, Francis, ed. The local food movement. Greenhaven Press, 2010.

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38

Hansen, Sophie. Local Is Lovely: For the Love of Fresh Seasonal Food, Nice Farmers and Their Produce. Little, Brown Book Group Limited, 2014.

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39

Pallot, Judith, and Tat'yana Nefedova. Russia's Unknown Agriculture. Oxford University Press, 2007. http://dx.doi.org/10.1093/oso/9780199227419.001.0001.

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Basing their findings on four years of research during which they studied rural districts drawn from a variety of contrasting regions of European Russia, the authors discuss the place of rural households in Russia's agri-food production system. They show that far from being solely concerned with 'survival' household plots in contemporary Russia are increasingly used to produce crops and livestock products for the market. In the book they describe the rich variety of forms that small and independent farming takes today from highly localised clusters of cucumber or tomato producers to specialization in crop or animal husbandry at a higher spatial scale or associated with particular ethnic groups. The authors systematically examine the influence on past and present practices of distance and the environment, the state of the large farm sector, local customs, and ethnicity on what households produce and how they produce it often using case studies of people they have met (plot holders, farmers, local officials) to illustrate their point. They criticise the tendency of the household production to be treated as the agricultural 'Other' in post-Soviet Russia and argue with the right incentives it has the potential for further development.

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40

Scilly local food directory: A guide to food producers, processors, retailers & caterers. Scilly Farmers & Growers, 2004.

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41

Plenty: Eating Locally on the 100-Mile Diet. Three Rivers Press, 2008.

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42

Eat right Montana eat Montana foods! Dept. of Public Health and Human Services, 2000.

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43

Lowitt, Kristen, Katherine Gray-Donald, Gordon M. Hickey, et al. The Obesity Pandemic and Food Insecurity in Developing Countries. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190626686.003.0010.

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Overweight and obesity affect over half a billion people globally and represent major public health concerns because excess weight gain is a key risk factor for non-communicable diseases. This chapter presents an overview of global trends in obesity, considering both developed and developing country contexts. It describes how this pandemic is rooted in the “nutrition transition” taking place around the world as a result of a globalized agri-food system that is changing the quantity, types, and desirability of foods available for consumption. In some countries, this is contributing to a “double burden of malnutrition,” as the problem of undernutrition now coexists alongside an increasing prevalence of over-nutrition. An overview of key policy responses and policy instruments that governments can utilize to address obesity is provided, recognizing that a holistic food systems response is needed to address the global challenge of obesity. The remainder of the chapter focuses on the food security and obesity challenges facing the Caribbean Community (CARICOM) and profiles a “farm to fork” school feeding project in the island nation of St. Kitts-Nevis that was designed to reduce obesity and improve food security among children. Implementation and key results of this integrated project are presented, including the core components of agricultural production, procurement of local produce, and children’s consumption of nutritious foods. The chapter concludes by identifying lessons for supporting “farm to school”-type projects as a possible food systems response to addressing obesity and food insecurity.

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44

Plenty: One Man, One Woman, and a Raucous Year of Eating Locally. Harmony, 2007.

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45

Milk: A Local and Global History. Yale University Press, 2012.

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46

Valenze, Deborah. Milk: A Local and Global History. Yale University Press, 2011.

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47

Robbins, Leslie. New Mexico Evolution of Increased Access to Local, Fresh Produce in New Mexico (Health Community Design). Natl Conference of State, 2005.

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48

Maurice, Greg de St. Savoring the Kyoto Brand. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.003.0009.

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This chapter explains how people in Kyoto city and prefecture crafted appealing identities for their regional foods—now seen as an integral aspect of the Kyoto brand—and how it became Japan’ most attractive city brand. Using an ethnographic approach, the chapter identifies how stakeholders, from farmers to chefs, have strengthened the local agricultural economy through promoting the heritage, craftsmanship, and provenance of Kyoto food products, especially its famed “traditional vegetables.” The efforts of these Kyoto actors have capitalized on current awareness of artisanality, terroir, and small-batch production—all parts of first-world foodie consciousness—to invent and promote a “traditional” brand.

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49

Plenty. Crown Publishing Group, 2007.

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50

McClure, Nikki. To Market, to Market. Abrams, Inc., 2013.

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