Food Forever

We are at a critical point in human history and that of the planet. In this book, a world leader in agricultural research, Professor Sayed Azam-Ali, proposes a radical transformation of our agrifood system. He argues that agriculture must be understood as part of global biodiversity and that food systems have cultural, nutritional, and social values beyond market price alone. He describes the perilous risks of relying on just four staple crops for most of our food and the consequences of our current agrifood model on human and planetary health.In plain language for the wider public, students, researchers, and policy makers, Azam-Ali envisions the agrifood system as a global public good in which its practitioners include a new and different generation of farmers, its production systems link novel and traditional technologies, and its activities encompass landscapes, urban spaces, and controlled environments. The book concludes with a call to action in which diversification of species, systems, knowledge, cultures, and products all contribute to The Ninth Revolution that will transform food systems for good.Related Link(s)

Why do sugary beverage and fast food industries thrive in the emerging world? An interesting public health paradox has emerged in some developing nations. Despite government commitment to eradicating noncommunicable diseases and innovative prevention programs aimed at reducing obesity and type 2 diabetes, sugary beverage and fast food industries are thriving. But political leaders in countries such as Mexico, Brazil, India, China, and Indonesia are reluctant to introduce policies regulating the marketing and sale of their products, particularly among vulnerable groups like children and the poor. Why? In Junk Food Politics, Eduardo J. Gómez argues that the challenge lies with the strategic politics of junk food industries in these countries. Industry leaders have succeeded in creating supportive political coalitions by, ironically, partnering with governments to promote soda taxes, food labeling, and initiatives focused on public awareness and exercise while garnering presidential support (and social popularity) through contributions to government anti-hunger and anti-poverty campaigns. These industries have also manipulated scientific research by working with academic allies while creating their own support bases among the poor through employment programs and community services. Taken together, these tactics have hampered people's ability to mobilize in support of stricter regulation for the marketing and sale of unhealthy products made by companies such as Coca-Cola, PepsiCo, and Nestlé. Drawing on detailed historical case studies, Junk Food Politics proposes an alternative political science framework that emphasizes how junk food corporations restructure politics and society before agenda-setting ever takes place. This pathbreaking book also reveals how these global corporations further their policy influence through the creation of transnational nongovernmental organizations that support industry views.

This book examines the challenges and impacts of poor diets and nutrition from current food systems and the potential contribution of biodiversity and ecosystem services in addressing these problems. There is a strong need for a multi-level, cross-sectoral approach that connects food biodiversity conservation and sustainable use to address critical problems in our current food systems, including malnutrition. Building on research from the Biodiversity for Food and Nutrition Project (BFN), which aims to better link biodiversity, diets and nutrition, the book presents a multi-country, cross-sectoral analysis of initiatives that have promoted local food biodiversity in four countries: Brazil, Kenya, Turkey and Sri Lanka. This book offers a comprehensive summary of the BFN Project results in each of the four countries along with lessons learned and how this work could be upscaled or applied in other regions. It argues that the strategic promotion and use of food biodiversity is critical in uniting attempts to address conservation, nutrition and livelihood concerns. The book is structured around chapters and case studies encompassing the BFN Project with specific experiences related by partners who played key roles in the work being done in each country. By offering a comparative view capable of furthering dialogue between the respective countries, it is also meant to connect the individual cases for a “greater than the sum of its parts” effect. This means consideration of how localized activities can be adapted to more countries and regions. Therefore, the book addresses global issues with a foot planted firmly in the grounded case study locations. This book will be of great interest to policymakers, practitioners and NGOs working on food and nutrition, as well as students and scholars of agriculture, food systems and sustainable development.

The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

For anyone concerned about the health, safety, affordability, diversity, and sustainability of their food - and the peace of our planet.

I took home more in a year than the CEOs of McDonald's, IKEA, Ford, Motorola, and Yahoo combined as a kid in my 20s using the $100M Offers method. It works. And it will work for you. Not that long ago, though, my business had gotten so bad that I literally couldn’t even give my services away for free. At the end of each month, I would look at my bank account hoping to see progress (but there wasn’t). I knew something had to change...but what? Over the next 48 months, I went from losing money to making $36 for every $1 spent. In that time period, we generated over $120,000,000 across four different industries: service, ecommerce, software, and brick and mortar. But, unlike everyone else, we didn’t have great funnels, great ads, or a wealthy niche. In fact, we didn’t even send emails until we had crossed $50M in sales. Instead, we were able to do this one thing really well: We created offers so good, people felt stupid saying no. Here’s exactly what this book will show you how to do: How to charge a lot more than you currently are The tiny market, big money process we use to laser focus on niche markets overflowing with cash The “unfair” pricing formula: How we multiplied our pricing by 100 (and got more people to say yes...for real) The value flip...so you never get price compared again (That’s a promise.) The virtuous cycle of price: Use it to outspend your competition (for good) while using your product to attract the best talent. How to make your product so good, prospects find a way to pay for it The unbeatable value equation: to make what you sell worth more than your prospects have ever received The delivery cube: to make delivering your products and services cost less but provide more The trim and stack hack: to maximize profit using the absolute best delivery methods. (This has never been shared publicly and was how we made $17m in profit on $28m in revenue in a year when I was 28 years old) How to enhance your offer so much, prospects buy without hesitating The scarcity stack: How to use the three different types of scarcity in every offer you make (without lying) to get people to buy the moment you ask The “everyday” urgency blueprint: to get prospects to buy right now, using everyday life to create real, ethical time pressure Unbeatable bonuses...and watch your prospects' hesitations melt away as they begin reading their credit cards to you before you even finish! God-mode guarantees: So good they make anyone say yes (even people who would never normally consider buying). I’ll show you how to stack and layer all four types of guarantees together. I even give you my 13 favorite guarantees word-for-word to swipe for yourself. Magic naming formula to get the absolute highest response rates and conversion rates from everything you do to get new clients And so much more The methods contained within this book are so simple, so instantaneous, and so effective, it’s as if they work by magic. If you implement even one tactic in this book, you’ll see the change in your prospects' demeanor. And you’ll know the $100M Offers method worked when you start hearing, “What do I need to do to move forward?” before you even ask for the sale.