- Table View
- List View
Meals That Heal Inflammation: Embrace Healthy Living and Eliminate Pain, One Meal at a Time
by Julie DanilukTV host and nutritionist Julie Daniluk reveals just how much pain is caused by inflammation and shows how to relieve it through diet. Featuring a practical nutrition guide, menu plan and 130 easy and delicious recipes, Meals that Heal Inflammation makes healthful eating a true pleasure. Inflammation is on the rise. Conditions such as allergies, skin disorders, asthma, heart disease, arthritis and any other condition ending in "itis" all have an inflammatory component. In Meals that Heal Inflammation registered holistic nutritionist Julie Daniluk shows how to change our immune response through diet. The first part of the book outlines the six causes of inflammation and gets to the root of the pain we experience. She then shows how to build a healthy kitchen full of foods that will contribute to our wellbeing. The book's easy and tempting recipes include quinoa salad, salmon with fennel and even key lime pie. Extensively researched, and full of information about the healing properties of everyday foods, Meals that Heal Inflammation will be a mainstay in any kitchen with a healthy focus.
Meals That Heal Inflammation: Embrace Healthy Living and Eliminate Pain, One Meal at at Time
by Julie DanilukTV host and nutritionist Julie Daniluk reveals just how much pain is caused by inflammation and shows how to relieve it through diet. Featuring a practical nutrition guide, menu plan and 130 easy and delicious recipes, Meals that Heal Inflammation makes healthful eating a true pleasure.Inflammation is on the rise. Conditions such as allergies, skin disorders, asthma, heart disease, arthritis and any other condition ending in "itis" all have an inflammatory component. In Meals that Heal Inflammation registered holistic nutritionist Julie Daniluk shows how to change our immune response through diet. The first part of the book outlines the six causes of inflammation and gets to the root of the pain we experience. She then shows how to build a healthy kitchen full of foods that will contribute to our well-being. The book's easy and tempting recipes include quinoa salad, salmon with fennel and even key lime pie. Extensively researched, and full of information about the healing properties of everyday foods, Meals that Heal Inflammation will be a mainstay in any kitchen with a healthy focus.From the Trade Paperback edition.
Meals That Heal - One Pot: Promote Whole-body Health With 100+ Anti-inflammatory Recipes For Your Stovetop, Sheet Pan, Instant Pot, And Air Fryer
by Carolyn WilliamsBoost your health with just one pot or pan, 15 minutes of prep, and 100 flexible anti-inflammatory recipes Why live with chronic inflammation when you can cure it with delicious food? Meals That Heal – One Pot presents over 100 quick-fix recipes for your stovetop, sheet pan, Instant Pot, and air fryer—packed with anti-inflammatory foods that will help you feel your best. Plus, James Beard Award winner and culinary nutrition expert Carolyn Williams includes vegetarian, low-carb, gluten-free, and dairy-free options perfect for everyone. Toss-and-go meals: Mediterranean Quinoa Salad, Avocado-Feta Shrimp Toss Soups and salads: Chile Verde with Shredded Pork, Street Corn Salad Meatless mains: Skillet Shakshuka, White Cheddar-Pumpkin Mac and Cheese Desserts and drinks: Chocolate Chip Almond Butter Cookies, Elderflower Margaritas Don’t brush off warning signs of inflammation (such as tiredness, frequent colds, or acid reflux). With Meals That Heal – One Pot, you’ll reduce not only these nuisance symptoms but also inflammation’s long-term risks: immune dysfunction, high blood pressure, heart disease, cancer, and more. Carolyn’s four-step approach, stress-busting tips, genius meal-prep hacks, and weekly menus make it easy to change your diet and heal inflammation with food—instantly.
Meals to Come: A History of the Future of Food (California studies in Food and Culture)
by Warren BelascoBelasco explores a fascinating array of material ranging over two hundred years--from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more. Placing food issues in this deep historical context, he provides an innovative framework for understanding the future of food today.
The Meals to Heal Cookbook: 150 Easy, Nutritionally Balanced Recipes to Nourish You during Your Fight with Cancer
by Susan Bratton Jessica IannottaFrom the founder and the chief operating officer of Meals to Heal (a company that provides vetted nutritional information and prepared meals delivery to cancer patients and their families): 150 nutritionally balanced recipes created with an eye toward the special needs of cancer patients (e. g. mouth sores, nausea, and difficulty swallowing) who often suffer from malnutrition.
Meals Without Squeals: Child Care Feeding Guide and Cookbook (3rd Edition)
by Christine Berman Jacki FromerAn essential resource, in a new expanded edition for parents and childcare providers. This book combines nutrition information with menus and recipes, while offering solutions to common feeding problems. With material on the new Food Guide Pyramid, it helps caregivers meet the nutritional needs of children in the 1990s.
Mealtimes and Milestones: A Teenager's Diary Of Moving On From Anorexia
by Constance BarterAn astonishingly moving and mature account of a young woman's struggle with anorexia nervosa, a serious mental illness affecting 1.1 million people in the UK. At fourteen years of age, Constance Barter was admitted as an in-patient to a specialist eating disorders unit where she remained for seven months. During that time, she kept a diary which sheds light on what it means to have anorexia, how it affects your life, and how it is not just a faddy diet or attention seeking disorder. Constance is an example to anyone suffering from this potentially life-threatening illness that with perseverance and support it can be beaten and sufferers can go on and lead a fulfilling, everyday life. This inspirational diary will help and inspire other sufferers to seek help and overcome their illness as well as providing an invaluable insight into the nature of the illness to families and friends.
Mealtimes and Milestones: A teenager's diary of moving on from anorexia
by Constance BarterAn astonishingly moving and mature account of a young woman's struggle with anorexia nervosa, a serious mental illness affecting 1.1 million people in the UK. At fourteen years of age, Constance Barter was admitted as an in-patient to a specialist eating disorders unit where she remained for seven months. During that time, she kept a diary which sheds light on what it means to have anorexia, how it affects your life, and how it is not just a faddy diet or attention seeking disorder. Constance is an example to anyone suffering from this potentially life-threatening illness that with perseverance and support it can be beaten and sufferers can go on and lead a fulfilling, everyday life. This inspirational diary will help and inspire other sufferers to seek help and overcome their illness as well as providing an invaluable insight into the nature of the illness to families and friends.
Mean Soup
by Betsy EverittIt has been a bad day for Horace. A very bad day. He's come home feeling mean. But his mother knows just what to do!
Meaningful Work: A Quest to Do Great Business, Find Your Calling, and Feed Your Soul
by Shawn Askinosie Lawren Askinosie<p>The founder and CEO of Askinosie Chocolate, an award-winning craft chocolate factory, shows readers how he discovered the secret to purposeful work and business − and how we can too, no matter what work we do. <p>Askinosie Chocolate is a small-batch, award winning chocolate company widely considered to be a vanguard in the industry. Known for sourcing 100% of his cocoa beans directly from farmers across the globe, Shawn Askinosie has pioneered direct trade and profit sharing in the craft chocolate industry with farmers in Tanzania, Ecuador, and the Philippines. In addition to developing relationships with smallholder farmers, the company also partners with schools in their origin communities to provide lunch to 1,600 children every day with no outside donations. Twenty-five years ago, Shawn Askinosie was a successful criminal defense lawyer trying his first murder death penalty case that would later go on to become a Dateline special. For many years he found law satisfying, but after several high profile trials he reached a breaking point and found solace in the search for a new career. <p>In this inspiring guide to discovering a vocation that feeds your heart and soul, Askinosie describes his quest to discover more meaningful work – a search that led him to volunteering in the palliative care wing of a hospital, to a Trappist monastery where he became inspired by the monks focus on “being” rather than “doing,” and eventually traipsing through jungles across the globe in search of excellent cocoa bean farmers to make award winning chocolate. Askinosie shares his hard-won insights into doing work that reflects one’s values and purpose in life. He shares with readers visioning tools that can be used in any industry or field to create a work life that is inspired and fulfilling. Askinosie shows us that everyone has the capacity to find meaning in their work and be a positive force for good in the world.</p>
The Measure of My Powers: A Memoir of Food, Misery, and Paris
by Jackie Kai EllisFor fans of Eat Pray Love, Wild, and H is for Hawk, The Measure of My Powers is the story of one woman's search for self-love, experienced through food and travel."With searing vulnerability and unflinching honesty, Jackie Kai Ellis takes us on an intense and immersive journey from her darkest moments to the redemption she finds through her love of food, Paris, and ultimately, herself."--Jen Waite, bestselling author of A Beautiful, Terrible ThingOn the surface, Jackie Kai Ellis's life was the one that every woman--herself included--wanted. She was in her late twenties and married to a handsome man, she had a successful career as a designer, and a home that she shared with her husband. But instead of feeling fulfilled, happy, and loved, each morning she'd wake up dreading the day ahead, searching for a way out. Depression clouded every moment, the feelings of inadequacy that had begun in childhood now consumed her, and her marriage was slowly transforming into one between two strangers--unfamiliar, childless, and empty. In this darkness, she could only find one source of light: the kitchen. It was the place where Jackie escaped, finding peace, comfort, and acceptance.This is the story of how, armed with nothing but a love of food and the words of the great 20th century food writer M.F.K. Fisher, one woman begins a journey--from France to Italy, then the Congo and back again--to find herself. Along the way, she goes to pastry school in Paris, eats the most perfect apricots over the Tuscan hills, watches a family of gorillas grazing deep in the Congolese brush, has her heart broken one last time on a bridge in Lyon, and, ultimately, finds a path to life and joy.Told with insight and intimacy, and radiating with warmth and humor, The Measure of My Powers is an unforgettable experience of the senses.
Measurement, Modeling and Automation in Advanced Food Processing
by Bernd HitzmannThis book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.
Measuring Progress in Obesity Prevention
by Committee on Accelerating Progress in Obesity Prevention Food Nutrition BoardNearly 69 percent of U. S. adults and 32 percent of children are either overweight or obese, creating an annual medical cost burden that may reach $147 billion. Researchers and policy makers are eager to identify improved measures of environmental and policy factors that contribute to obesity prevention. The IOM formed the Committee on Accelerating Progress in Obesity Prevention to review the IOM's past obesity-related recommendations, identify a set of recommendations for future action, and recommend indicators of progress in implementing these actions. The committee held a workshop in March 2011 about how to improve measurement of progress in obesity prevention.
Measuring the Economic Value of Research: The Case Of Food Safety
by Kaye Husbands Fealing Julia I. Lane John L. King Stanley R. JohnsonThe scientific advances that underpin economic growth and human health would not be possible without research investments. Yet demonstrating the impact of research programs is a challenge, especially in areas that span disciplines, industrial sectors, and encompass both public and private sector activity. All areas of research are under pressure to demonstrate benefits from federal funding of research. This exciting and innovative study demonstrates new methods and tools to trace the impact of federal research funding on the structure of research, and the subsequent economic activities of funded researchers. The case study is food safety research, which is critical to avoiding outbreaks of disease. The authors make use of an extraordinary new data infrastructure and apply new techniques in text analysis. Focusing on the impact of US federal food safety research, this book develops vital data-intensive methodologies that have a real world application to many other scientific fields.
Measuring Up
by Lily LaMotteAn ALA Top 10 Graphic Novel of 2021 · A Junior Library Guild Gold Standard Selection · Fall 2020 Kids Indie Next List · Featured in Today Show’s AAPI Heritage Month List · Amazon Best Books November Selection · Cybils Awards Finalist · An NBC AAPI Selection · Featured in Parents Magazine Book Nook October issue · A CBC Hot off the Press October Selection · WA State Book Awards Finalist · Texas Library Association Little Maverick SelectionFor fans of American Born Chinese and Roller Girl, Measuring Up is a don't-miss graphic novel debut from Lily LaMotte and Ann Xu!“A beautiful story about food, family, and finding your place in the world.” —Gene Luen Yang, author of American Born Chinese and Dragon Hoops“A delicious and heartwarming exploration of identity by a young immigrant trying to find her place in multiple cultures.” —Remy Lai, author of Pie in the Sky and Fly on the WallTwelve-year-old Cici has just moved from Taiwan to Seattle, and the only thing she wants more than to fit in at her new school is to celebrate her grandmother, A-má’s, seventieth birthday together.Since she can’t go to A-má, Cici cooks up a plan to bring A-má to her by winning the grand prize in a kids’ cooking contest to pay for A-má’s plane ticket! There’s just one problem: Cici only knows how to cook Taiwanese food.And after her pickled cucumber debacle at lunch, she’s determined to channel her inner Julia Child. Can Cici find a winning recipe to reunite with A-má, a way to fit in with her new friends, and somehow find herself too?
Measuring Up: A History of Living Standards in Mexico, 1850-1950
by Moramay Lopez-AlonsoMeasuring Uptraces the high levels of poverty and inequality that Mexico faced in the mid-twentieth century. Using newly developed multidisciplinary techniques, the book provides a perspective on living standards in Mexico prior to the first measurement of income distribution in 1957. By offering an account of material living conditions and their repercussions on biological standards of living between 1850 and 1950, it sheds new light on the life of the marginalized during this period. Measuring Upshows that new methodologies allow us to examine the history of individuals who were not integrated into the formal economy. Using anthropometric history techniques, the book assesses how a large portion of the population was affected by piecemeal policies and flaws in the process of economic modernization and growth. It contributes to our understanding of the origins of poverty and inequality, and conveys a much-needed, long-term perspective on the living conditions of the Mexican working classes.
Meat: A Love Story
by Susan BouretteAfter working undercover at a slaughterhouse for an exposé on meat processing, Susan Bourette resolved to go completely vegetarian. She lasted approximately five weeks. Dissatisfied with tofu and lentils, Susan began her quest for the perfect meat- one she could enjoy without guilt. With a reporter's eye and a carnivore's appetite, Bourette takes readers behind the bucolic façade of the famous Blue Hill farm; on a long, hot Texas cattle drive, a whale hunt with the Inupiat and a Canadian moose hunt; and behind the counter in a Greenwich Village butcher shop. Humorous yet authoritative, Meat celebrates the pleasure of eating meat, as well as the lives of those who hunt, raise, and cook it-and most important, the rewards of being a compassionate carnivore.
Meat
by Simon FairlieFairlie, editor of Land Magazine and former livestock manager of a community farm in the UK offers a collection of essays on the environmental ethics of eating meat. He considers whether raising animals for meat is sustainable and along the way debunks many of the environmental arguments and statistics used to promote veganism and vegetarianism. Essays are grouped into the categories of land requirements for livestock, food security, energy and carbon, and land use change, and while UK centric, will be of interest to anyone concerned with making sustainable food choices. Fairlie does not address the morality of eating meat, nor does he discuss nutrition, but nevertheless provides a compelling argument for small-scale livestock farming as an environmentally sound practice. Several of the essays were published previously in Land Magazine and have been revised for this collection. Annotation ©2011 Book News, Inc. , Portland, OR (booknews. com)
Meat: Everything You Need to Know
by Pat LaFrieda Carolynn CarreñoPat LaFrieda, the third generation butcher and owner of America&’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry.For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.
Meat: A Kitchen Education [A Cookbook]
by James PetersonAward-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks--each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson's guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson's unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques--from trussing a whole chicken to breaking down a whole lamb. Whether you're planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you'll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.Winner - 2011 James Beard Cookbook Award - Single Subject Category
Meat!: A Transnational Analysis (ANIMA: Critical Race Studies Otherwise)
by Sushmita Chatterjee and Banu SubramaniamWhat is meat? Is it simply food to consume, or a metaphor for our own bodies? Can “bloody” vegan burgers, petri dish beef, live animals, or human milk be categorized as meat? In pursuing these questions, the contributors to Meat! trace the shifting boundaries of the meanings of meat across time, geography, and cultures. In studies of chicken, fish, milk, barbecue, fake meat, animal sacrifice, cannibalism, exotic meat, frozen meat, and other manifestations of meat, they highlight meat's entanglements with race, gender, sexuality, and disability. From the imperial politics embedded in labeling canned white tuna as “the chicken of the sea” to the relationship between beef bans, yoga, and bodily purity in Hindu nationalist politics, the contributors demonstrate how meat is an ideal vantage point from which to better understand transnational circuits of power and ideology as well as the histories of colonialism, ableism, and sexism.Contributors Neel Ahuja, Irina Aristarkhova, Sushmita Chatterjee, Mel Y. Chen, Kim Q. Hall, Jennifer A. Hamilton, Anita Mannur, Elspeth Probyn, Parama Roy, Banu Subramaniam, Angela Willey, Psyche Williams-Forson
Meat and Potatoes
by Rahm Fama Beth DooleyArmed with a cast-iron skillet and the best ingredients he can find, meat-loving chef Rahm Fama serves up a fresh take on chuck wagon cuisine for flavorful meals you can enjoy no matter where you are.Inspired by his early years on a Southwest cattle ranch, he followed his carnivorous curiosity across the country, seeking the choicest cuts and best ways to cook them. There's nothing like the thrill of throwing a pat of butter in a hot pan and searing a perfect steak, or grilling a pork chop, or braising chicken. Meat and Potatoes presents 52 irresistible and simple meals--one for every week:* Pepper-Crusted New York Strip Steak, Hand-Cut Fries & Wilted Mustard Greens* Pan-Seared Pork Tenderloins, Granny Smith Apple Mashed Potatoes & Roasted Fennel Ragu* Turkey Kabobs, Tzatziki Couscous Salad & Eggplant Caviar* Lamb Medallions, Sweet Potato Galette & Crusty Fried Green TomatoesHere, too, are one-pot recipes, including Shepherd's Pie Cupcakes and Paella with Pepper Bacon, plus ideas for sandwiches to make with leftover meat. Meals that take less than an hour are highlighted throughout for fast, delicious weeknight options. Rahm's knowledge about meat and rustic recipes from the range will help you upgrade your dishes, no matter who rides into town.
The Meat Club Cookbook: For Gals Who Love Their Meat!
by Kristina Fuller Caroline Hwang Gemma Depalma Vanessa DinaThe rules of the Meat Club:- You have to be a girl- You have to eat meat (any kind)- You have to love to talk about meat- What's said in the Meat Club, stays in the Meat ClubTired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa, Gemma, and Kristina confided their guilty secret to each other (for what, after all, are girlfriends for?): What they really wanted to eat was meat. And so the Meat Club was formed. The Meat Club Cookbook is a collection of tried-and-true recipes culled from the authors' favorite meals together. Roasted, braised, sauted, stewed, or grilled (yes, these girls can handle a grill with the best of them), as long as it's meat, they'll cook it up and eat with gusto. With tips on how to choose and cook the most popular cuts, this substantial book is the perfect companion for girls who want to have their beef, their pork, their lamb--and eat it too.
The Meat Cookbook: Know the Cuts, Master the Skills, over 250 Recipes
by Nichola FletcherA meat feast awaits! Become an expert on buying, preparing and cooking meat.From discovering why cuts matter to learning how to recognize top-quality meat, this is your one-stop, practical guide. It contains everything you&’ve ever wanted to know about meat.Inside the pages of this meat recipe book, you&’ll find: • A comprehensive course in preparing and cooking meat with over 250 recipes. • Recipes feature timing and temperature charts to help you create the perfect flavor, plus help you choose which herbs go with different dishes. • A unique &“How to Butcher&” section provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home. • Expert advice from butchers on the best cooking techniques, as well as tips on how to use a meat thermometer, how to test for &“doneness&” and how to experiment with flavor pairings. Whether you want to learn how to slow-cook for maximum flavor or create the perfect Sunday roast, this cookbook has all the answers for meat lovers eager to try working with different meats and cuts. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, like needling, frenching, rolling and tying.Find out everything there is to know about well-raised meat — where to buy it and why it tastes better. Cook more than 250 of the world's best poultry, pork, beef, lamb and game dishes like Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala Beef and Barbecued Moroccan Lamb. With The Meat Cookbook, you&’ll become a connoisseur in no time!
The Meat Crisis: Developing more Sustainable and Ethical Production and Consumption (Earthscan Food and Agriculture)
by John Webster Joyce D'SilvaMeat and dairy production and consumption are in crisis. Globally, 70 billion farm animals are used for food production every year. It is well accepted that livestock production is a major contributor to greenhouse gas emissions. The Food and Agriculture Organization of the United Nations (FAO) predicts a rough doubling of meat and milk consumption in the first half of the 21st century, with particularly rapid growth occurring in the developing economies of Asia. What will this mean for the health and wellbeing of those animals, of the people who consume ever larger quantities of animal products, and for the health of the planet itself? The new edition of this powerful and challenging book explores the impacts of the global growth in the production and consumption of meat and dairy, including cultural and health factors, and the implications of the likely intensification of farming for both small-scale producers and for animals. Several chapters explore the related environmental issues, from resource use of water, cereals and soya, to the impact of livestock production on global warming and issues concerning biodiversity, land use and the impacts of different farming systems on the environment. A final group of chapters addresses ethical and policy implications for the future of food and livestock production and consumption. Since the first edition, published in 2010, all chapters have been updated, three original chapters re-written and six new chapters added, with additional coverage of dietary effects of milk and meat, antibiotics in animal production, and the economic, political and ethical dimensions of meat consumption. The overall message is clearly that we must eat less meat to help secure a more sustainable and equitable world.