Cadbury S Purple Reign

A unique expose of the Cadbury story, providing an unprecedented insight into the makings of an iconic brand. Cadbury's Puple Reign for the first time tells the in-depth story and definitive history of the Cadbury brand, and how it came to be the world's pre-eminent chocolate brand. It presents a no holds barred account of the rollercoaster ride the organization has experienced that has, ultimately, led to its success. It is a story of endurance, where, in the UK, Cadbury is a clear market leader. This fascinating journey that has been the history of Cadbury makes it an ideal example with which to illuminate the story of consumerism. The company was established even before there were a mass of consumers to sell to, and was at the forefront of many of the developments which facilitated the rise of mass markets: Putting product quality at the heart of the brand. Harnessing the miracles of the Industrial and Transportation Revolutions to drive explosive growth Industry consolidation via mergers and acquisitions to cement critical mass A radical approach to harnessing the potential of its workforce to create the most effectively run company in Britain The virtuous circle of economies of scale which slashed prices and brought chocolate to the masses Innovative marketing and selling approaches that put the Cadbury brand into not just the minds of consumers, but their hearts. Illustrated with fact, anecdote and beautiful images from previously archived material, this book provides the reader with an unprecedented insight into one of the world’s most iconic brands. These insights will help any consumer business that aspire to build longevity for their brand with lessons on how to better endear itself to consumers, and how to turn that relationship into profitable sales. The book has the full backing from Cadbury and chairman Sir John Sunderland provides the foreword.

A history of the unsustainable modern diet—heavy in meat, wheat, and sugar—that requires more land and resources than the planet is able to support. We are facing a world food crisis of unparalleled proportions. Our reliance on unsustainable dietary choices and agricultural systems is causing problems both for human health and the health of our planet. Solutions from lab-grown food to vegan diets to strictly local food consumption are often discussed, but a central question remains: how did we get to this point? In Diet for a Large Planet, Chris Otter goes back to the late eighteenth century in Britain, where the diet heavy in meat, wheat, and sugar was developing. As Britain underwent steady growth, urbanization, industrialization, and economic expansion, the nation altered its food choices, shifting away from locally produced plant-based nutrition. This new diet, rich in animal proteins and refined carbohydrates, made people taller and stronger, but it led to new types of health problems. Its production also relied on far greater acreage than Britain itself, forcing the nation to become more dependent on global resources. Otter shows how this issue expands beyond Britain, looking at the global effects of large agro-food systems that require more resources than our planet can sustain. This comprehensive history helps us understand how the British played a significant role in making red meat, white bread, and sugar the diet of choice—linked to wealth, luxury, and power—and shows how dietary choices connect to the pressing issues of climate change and food supply.

This fascinating and revealing work examines the incredible power of junk food and fast food—how nostalgic we are about them, the influence of the companies that manufacture or sell them, and their alarming effect on our country's state of health. In the last half century, junk food and fast food have come to play an extremely important role in American economic, historical, cultural, and social life. Today, they have a major influence on what Americans eat—and how healthy we are (or aren't). Fast Food and Junk Food: An Encyclopedia of What We Love to Eat tells the intriguing, fun, and incredible stories behind the successes of these commercial food products and documents the numerous health-related, environmental, cultural, and politico-economic issues associated with them. With more than 700 alphabetically arranged entries, this two-volume encyclopedia contains enough listings to allow readers to research a wide range of fascinating topics. The author treats the massive amount of subject material within this reference title in a fair and balanced manner. A secondary focus of this encyclopedia is to chart the spread of some American fast food chains and commercially produced junk foods internationally.

The history of the world-famous confectioner—maker of the Cadbury Creme Egg—from nineteenth-century shop to multinational brand. When John Cadbury came to Birmingham in 1824, he sold tea, coffee, and drinking chocolate in a small shop on Bull Street. Drinking chocolate was considered a healthy alternative to alcohol, something Cadbury, a Quaker, was keen to encourage. By 1879, the Cadburys were ready to make their historic move to Bournville, where they established their famous “factory in a garden,” built on the sprawling Bournbrook estate. A History of Cadbury recounts the history of this beloved British chocolatier and looks at the social impact the company has had, both on the chocolate and cocoa business and on British culture at large. This is the story of how Cadbury began, how it grew, and how it diversified in order to bring its chocolates and candies to one generation after the next.

This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.

Unearthing artistic creativity at the heart of British industrialism, Catherine Hindson tells the story of Bournville's employee theatre.

A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.

Master the art of marketing with strategies designed to captivate and engage audiences. This book offers practical insights and techniques for marketers looking to enhance their campaigns and achieve success in a competitive market.