Food and Society

Cover
Food and Society
Copyright
Contents
List of figures
List of tables
Table of equations
Contributors
Biography
Foreword
Preface: What role food?
Acknowledgments
Abbreviations
Part One: The historic political, economic and social constructs of food
1 - Sociopolitical food and nutrition: pre-20th century
	1.1 The growth of agricultural civilizations
	1.2 Modern agriculture: on the shoulders of giants we prosper
		1.2.1 The eighth-century Muslim Agricultural Revolution
		1.2.2 The Columbian Exchange 1492 AD
		1.2.3 Colonial agriculturalism
	1.3 The agricultural and industrial revolutions
		1.3.1 Agricultural revolution
		1.3.2 Industrial revolution
	1.4 The enlightenment: sociocultural movements
	1.5 Health and nutrition: an emerging discipline
		1.5.1 The chemical revolution
			1.5.1.1 Lavoisier, Antoine
			1.5.1.2 Boussingault, Jean Baptiste
			1.5.1.3 Liebig, Justus von
			1.5.1.4 Voit, Carl
	1.6 The first dietary studies
		1.6.1 Frankland, Edward
		1.6.2 Voit, Carl
		1.6.3 Rubner, Max
		1.6.4 Atwater, Wilbur Olin
	References
2 - The 20th century: winds of change (1900–45)
	2.1 The agricultural landscape
		2.1.1 Agricultural productivity
	2.2 Health and diet: the final link
	2.3 Technology and biotechnology close the gap
		2.3.1 Plant hybridization
	2.4 Governance and early food production
		2.4.1 Interventionism: rationing
	2.5 Nutrition grows up
		2.5.1 Metabolic studies
	2.6 Bio-dynamics and organic farming
	2.7 Socio-political tectonics
		2.7.1 The League of Nations
		2.7.2 Surpluses and depression
		2.7.3 The Great Depression
	2.8 Continued hybridization
	2.9 The health organization of the League of Nations
		2.9.1 Dietary energy research
			2.9.1.1 Britain
			2.9.1.2 America
	2.10 Population pressure resurfaces: the First World Population Conference
	2.11 The gold standard
	2.12 Biotechnological advances
	2.13 Green shoots of agricultural evolution
	2.14 Health and nutrition studies foster acrimony and collaboration
		2.14.1 Cross-border nutritional collaboration
		2.14.2 The Burnet and Aykroyd report
		2.14.3 Joint memorandum of the BMA and MoH
		2.14.4 The Mixed Commission of the LoN
	2.15 Growing multilateralism
		2.15.1 Poverty and supply
		2.15.2 The League of Nations: for Whom the Bell Tolls
	2.16 Organic farming and environmentalism
	2.17 Second World War: provisioning and rationing
		2.17.1 Production of food
			2.17.1.1 Britain
			2.17.1.2 Europe
			2.17.1.3 Africa and Asia
			2.17.1.4 The Americas
			2.17.1.5 Russia
		2.17.2 Food and health on a war-footing
	2.18 Science and technology: increased momentum
		2.18.1 International standards of dietary nutrition
	2.19 Economic front
	2.20 More surpluses
	2.21 UK food stamp program
	2.22 The inception of the United Nations
		2.22.1 The Food and Agriculture Organization is born
	2.23 Freedom from want of food
		2.23.1 Bretton Woods Agreement
		2.23.2 UN Relief and Rehabilitation Administration
		2.23.3 Aid, welfare, and surpluses in the United States
		2.23.4 Inter-allied committee on post-war food and relief
		2.23.5 Recommended dietary allowances
	References
3 - Food, rights, and politics: the post-war years (1945–60)
	3.1 A new gold standard
	3.2 The United Nations human rights commission of 1948
	3.3 The Marshall plan
	3.4 General agreement on tariffs and trade
	3.5 Post-war nutritional reconstruction
		3.5.1 Food and agriculture organization
		3.5.2 The world health organization
		3.5.3 The UN international children's emergency fund
		3.5.4 FAO first world food survey (1946)
		3.5.5 International nutritional requirements (1949)
		3.5.6 Kwashiorkor and protein energy malnutrition
		3.5.7 Protein energy requirements
	3.6 FAO second world food survey 1952
	3.7 Gender and work rates
	3.8 The link between malnutrition and infection
	3.9 Genetic engineering further milestones
	3.10 Surpluses and the agricultural trade development and assistance act
	3.11 The European economic community
	3.12 The great leap forward famine (1958–61)
	3.13 Declaration of the rights of the child (1959)
	3.14 The freedom from hunger campaign
	3.15 World food program
		3.15.1 The returning burden of surplus
	3.16 Hope holds out
	3.17 The green revolution
	3.18 Single-cell proteins
	3.19 Protein and the growing kwashiorkor–marasmus debate
	3.20 The third world food survey
	References
4 - Mixed blessings: a time of hope and crisis (1960–2000)
	4.1 Rachel Carson and the environment
		4.1.1 Environmentalism
	4.2 To the White House
	4.3 International Bill of Human Rights
	4.4 Economic uncertainty
	4.5 Sustainable development
	4.6 World food crisis
	4.7 The developing world's debt
		4.7.1 Debt and economic reforms
	4.8 World Food Conference (WFC) 1974
	4.9 Recombinant DNA: the arrival of genetic engineering
	4.10 A decade of mixed blessings
	4.11 Maturing humanitarianism
	4.12 The 1984–85 famines in Africa
	4.13 Food mountains: the scourge of Europe
	4.14 A changing concept of food security: entitlement theory
	4.15 Hidden hunger
	4.16 Single cell protein's partial success
	4.17 Genetic engineering gains momentum
	4.18 Agriculture and the GATT rounds
	4.19 Earth Summit: environmentalism
	4.20 Genetic engineering comes of age
	4.21 World Food Summit (WFS)
	4.22 Footprints and ecological accounting
	References
5 - The 21st century: ideological convergence
	5.1 The much-heralded Millennium Summit
	5.2 World food summit: 5years later
	5.3 The Earth to support close to 8 billion
	5.4 The World Bank and nutrition
	5.5 The GMO backlash
	5.6 2010 UN summit on MDGs
	5.7 Food crisis and financial chaos
		5.7.1 Financial crisis
	References
Part Two: Food and...
6 - The beginnings of modern development theory
	6.1 The growth of the agricultural economic development paradigm
	6.2 Development in practice
	6.3 Globalization
	6.4 Right to food
	6.5 Questioning agricultural free trade
	References
7 - Agriculture, forestry, and fisheries
	7.1 The agricultural landscape: a global structure
		7.1.1 A global track
		7.1.2 The local track
	7.2 Increased food production?
	7.3 Modern agricultural practices
		7.3.1 Slash and burn
		7.3.2 Annual, monocultivation, and polycultivation
		7.3.3 Pastoralism or pastoral farming (animal husbandry)
		7.3.4 Permaculture
		7.3.5 Agroforestry
	7.4 Fisheries and aquaculture
		7.4.1 The green and evergreen revolutions
		7.4.2 Evergreen revolution
	7.5 The intensification, concentration, and specialization of agriculture
	7.6 The impact of food consumption on the agroecological resource base
	References
8 - Organic food and agriculture
	8.1 What is it?
		8.1.1 Who cares?
	8.2 Organics by the numbers
	8.3 Organic pioneers
		8.3.1 Franklin King, China, Japan, Korea and “permanent agriculture”
		8.3.2 Rudolf Steiner at Koberwitz, and anthroposophic farming
		8.3.3 Ehrenfried Pfeiffer in Switzerland, and biodynamic farming
		8.3.4 Lord Northbourne and his manifesto of organics “Look to the Land”
		8.3.5 Jerome Rodale in the United States and “Organic Farming and Gardening”
		8.3.6 Harold White and the AOFGS, Australia
		8.3.7 Eve Balfour and the Soil Association, United Kingdom
		8.3.8 Marjorie Spock, Mary Richards, Rachel Carson, and “Silent Spring”
		8.3.9 Roland Chevriot in France, and IFOAM
		8.3.10 Pawan Chamling in Sikkim, India
		8.3.11 Vladimir Putin in Russia
	8.4 Pesticides and externalities
	8.5 Certification and the organics hinterland
	8.6 Conclusion
	References
9 - From agriculture to the global food chain/system
	9.1 Agriculture, forestry, and fisheries
	9.2 What is the food supply chain?
		9.2.1 Food supply chain characteristics
		9.2.2 Multi-disciplinary FSC's
			9.2.2.1 Drivers of FSC change
	9.3 Size of the global food sector
		9.3.1 Global food production
		9.3.2 Current food usage
	9.4 Employment in agriculture
		9.4.1 Education and employment
	9.5 Commercial control over the supply chain
	9.6 Food price volatility
	9.7 Current global food situation: production, usage and needs: food balance sheets
	9.8 Nutritional status: over- and undernutrition
		9.8.1 Chronic
		9.8.2 Acute
	9.9 Sufficient food
	References
10 - Global food waste
	10.1 Food waste: historical perspectives
	10.2 Attitudes to food: personal and cultural
	10.3 Terminology and typology
	10.4 Why now?
	10.5 Key causes of food waste
		10.5.1 Economic development
		10.5.2 Personal preferences
		10.5.3 Wholesale/retail sector
	10.6 Undervaluation of food
		10.6.1 Poor food planning
		10.6.2 Portion sizes
		10.6.3 Consumer demands
		10.6.4 Stock management
		10.6.5 Overordering
	10.7 Foodservice styles
		10.7.1 Staff feeding
		10.7.2 Lunch timings
		10.7.3 Transportation/distribution
		10.7.4 Storage, handling and packaging
	10.8 Data limitations
	10.9 The challenge ahead
	10.10 What can be done: waste prevention initiatives?
		10.10.1 Production
		10.10.2 Targeted awareness campaigns
	References
11 - The Hunger files: food security
	11.1 Food security: what is it?
		11.1.1 Access
		11.1.2 Availability
		11.1.3 Stability
		11.1.4 Biological utilization
	11.2 Pandora's box
	References
12 - Food: natural and environmental considerations
	12.1 Sustainable natural resource limitations and resource wastage
	12.2 Sustainable agriculture
	12.3 The impact of food consumption on the agroecological resource base
	12.4 Trophic's in action: wheat versus meat
	References
13 - Food: population rise and sustainability
	13.1 Population trends
	13.2 The Malthusian hypothesis
		13.2.1 A lasting legacy
	13.3 Population sustainability and the carrying capacity of the Earth
		13.3.1 Urbanization: the Rural–Urban dynamic
	References
Part Three: Anthropology of food
14 - Governance and food
	14.1 From human rights to food rights
	14.2 The food gap
	14.3 Land use and land ownership rights
	14.4 Food and global governance
	14.5 Regulation and trade
		14.5.1 Free trade versus protectionism
	14.6 Safety nets and food reserves
	14.7 Globalization: hegemony, multilateral cooperation, and people power
	14.8 Land grabbing
	14.9 Food sovereignty
	References
	Further reading
15 - Food and social trends
	15.1 Food as an important social function
	15.2 Food and dining styles
	15.3 Food and social occasions
		15.3.1 Official occasions
			15.3.1.1 The People's Republic of China
			15.3.1.2 Great Britain
			15.3.1.3 Private occasions
				15.3.1.3.1 Hot pot
				15.3.1.3.2 Barbeque
				15.3.1.3.3 Picnic
	15.4 Food, solar terms, and festivals in China
		15.4.1 Chinese New Year
		15.4.2 Dragon boat festival
		15.4.3 Mid-Autumn festival (Moon festival)
		15.4.4 Chongyang festival/Qingming festival (tomb sweeping festivals)
			15.4.4.1 Qingming
		15.4.5 Winter Solstice festival (Winter festival)
	15.5 Conclusion
	References
16 - Trending foods and beverages
	16.1 Whole foods and raw foods
		16.1.1 Whole foods
		16.1.2 Raw foods
	16.2 Medicinal and superfoods
		16.2.1 Superfoods
	16.3 Medicinal or health foods
		16.3.1 Veganism
	16.4 Beverage trends
		16.4.1 Handcrafted beverages
		16.4.2 Nonalcoholic beer
		16.4.3 Mocktails
		16.4.4 Fermented drinks
	16.5 Brunching is the trend
	16.6 Food labels
	16.7 USDA organic
	16.8 FAIRTRADE
	16.9 The rainforest alliance certified
	16.10 Vegan logos
	16.11 Halal
	16.12 Kosher
	16.13 Marine Stewardship council
	References
17 - Food, culture, and food tourism
	17.1 Food and culture
	17.2 Food functions and beliefs
	17.3 Food habits
	17.4 Food and tourism
	17.5 Food identity, culture, and tourism
	17.6 Gastronomy tourism and cultural capital
	17.7 Trends and its importance
	17.8 UNESCO Creative Cities Network—Gastronomy
	17.9 The recent case of Macao Special Administrative Region, China
	17.10 Featured case study: Macanese cuisine and identity
	References
18 - Feeding the future: challenges and limitations
	18.1 Food confused?
	18.2 Food choices: evolution or moral and ethical blackmail?
	References
Part Four: Food, service, and other deliverables in the hospitality sector
19 - The sociology of the chef: a new theoretical proposition from the open professional kitchen
	19.1 Introduction
	19.2 The restaurant in the industrial era
	19.3 The changing orientation of the restaurant
	19.4 The restaurant kitchen in the service economy
	19.5 The open kitchen and the questioning of closed kitchen work
		19.5.1 The open kitchen or theater kitchen
		19.5.2 The experience economy and the development of the contemporary open kitchen
	19.6 Emotional labor
		19.6.1 Different emotional acting in closed and open environments
		19.6.2 The current emotional labor literature focus
		19.6.3 Esthetic Labor
		19.6.4 The changing masculine identity of the chef through public display
	19.7 Theoretical considerations debated
	19.8 Concluding remarks
	References
20 - Food ingredients
	20.1 Food additives
	20.2 Food additives today
	20.3 Preservatives
		20.3.1 Antimicrobials
		20.3.2 Antioxidants
		20.3.3 Antibrowning
	20.4 Nutritional additives
	20.5 Coloring agents
	20.6 Flavoring agents
		20.6.1 Sweeteners
		20.6.2 Natural and synthetic flavors
		20.6.3 Flavor enhancers
	20.7 Texturizing agents
		20.7.1 Emulsifiers
		20.7.2 Stabilizers
	20.8 Genetically modified organisms
		20.8.1 Common genetically modified foods
	20.9 Internationally deregulated and farmed genetically modified crops
		20.9.1 Apples
		20.9.2 Papayas
		20.9.3 Alfalfa
		20.9.4 Sugar beets
		20.9.5 Tomatoes
		20.9.6 Corn
		20.9.7 Soybeans
		20.9.8 Potatoes
		20.9.9 Canola
	20.10 Food labeling
		20.10.1 Legislation
	20.11 Highlights of the final nutrition facts label
	20.12 Compliance date
	20.13 Information shown on the food label in the United Kingdom
	20.14 Allergens
	20.15 Food and drink warnings
	20.16 Hong Kong–Macao labeling/marking requirements
		20.16.1 Labeling for biotech food
		20.16.2 Organic certification
		20.16.3 Others
	20.17 Expiration and use-by dates
	References
	Further reading
21 - The role of information technology in the food industry
	21.1 Introduction
	21.2 Means of interactivity
		21.2.1 Responsive websites
		21.2.2 Social media and blogs
		21.2.3 Mobile apps
		21.2.4 Loyalty programs
	21.3 IT tools for food industry
		21.3.1 Point of sales
		21.3.2 Reservations
		21.3.3 Placing orders
		21.3.4 Payment
	21.4 The new opportunities
		21.4.1 Internet of Things
		21.4.2 The Cloud
	21.5 Big data
		21.5.1 Data collection
		21.5.2 Opportunities
		21.5.3 Challenges
	21.6 Conclusion
	References
22 - Food service in hospitality management
	22.1 Scenario 1
	22.2 Scenario 2
	22.3 CEOs, Director of Operations, and General Managers (operational level)
		22.3.1 Senior management team
		22.3.2 General Manager
			22.3.2.1 Hotel Manager/Resident Manager
		22.3.3 Director level
		22.3.4 Managerial level
			22.3.4.1 Diversity
			22.3.4.2 I guess you changed your mind
	22.4 Customer-oriented (operational level)
	References
23 - The power of service quality: front-of-house service skills
	23.1 Introduction
	23.2 Service and service quality
	23.3 Managing service quality
		23.3.1 Frontend service skills
			23.3.1.1 Communication skill
		23.3.2 Guidelines on good telephone skills
			23.3.2.1 Knowing your “catering product”
			23.3.2.2 Do's and Don'ts
	23.4 The way forward
	References
24 - The financial environment: Culinary math
	24.1 Percentages (%)
	24.2 Variance
		24.2.1 Gibby's French Burger Town Center revenue variance
			24.2.1.1 Gibby's French Burger Beach Front revenue variance
	24.3 Average check
	24.4 Forecasting
	24.5 The Profit and Loss (P&L) Statement
	24.6 The food and beverage cost percentage on the P&L statement
		24.6.1 Food cost percentage (%)
		24.6.2 Beverage cost percentage (%)
	24.7 Analyzing the P&L statement
		24.7.1 Analyzing the revenue
		24.7.2 Analysis of food and beverage expense
			24.7.2.1 Analyzing the food cost
			24.7.2.2 Analyzing the beverage cost
		24.7.3 Analyzing the labor expense
		24.7.4 Analyzing other expenses
		24.7.5 Analyzing the profit
	24.8 Cost/volume/profit analysis
		24.8.1 Fixed and variable expenses
		24.8.2 Contribution margin
	Further reading
25.- Controlling costs and purchasing food
	25.1 Maintaining sales histories
	25.2 Forecasting future sales
	25.3 Purchase and store-needed food and beverage supplies
		25.3.1 Standardized recipes
			25.3.1.1 Product yield
		25.3.2 Purchasing the ingredients
			25.3.2.1 What to purchase?
			25.3.2.2 What is the best price to pay?
			25.3.2.3 How much is required to be purchased?
			25.3.2.4 Preparing the purchase order
		25.3.3 Receiving the goods
			25.3.3.1 Placing the items in storage
			25.3.3.2 Determining inventory value
				25.3.3.2.1 Actual purchase price method
				25.3.3.2.2 Weighted-average purchase price method
				25.3.3.2.3 Latest purchase price method (most recent price)
		25.3.4 Determining the food cost
	25.4 Plan daily production levels
	25.5 Issue needed products to production areas
	25.6 Manage the food and beverage production process
		25.6.1 Waste
		25.6.2 Overcooking
		25.6.3 Overportioning
		25.6.4 Improper carryover utilization
		25.6.5 Inappropriate make or buy decisions
	25.7 Price the products at a price so that customers feel it is a value for money operation
		25.7.1 Assigning menu prices
			25.7.1.1 Product cost %
			25.7.1.2 Product contribution margin
	References
26 - F&B spatial design and functionality
	26.1 Introduction
	26.2 Foodservice design factors: front and back of house—location and site characteristics
	26.3 Spatial allocation with types of service
	26.4 The space layout
		26.4.1 Front of house
		26.4.2 Back of house
	26.5 Features of a comfortable restaurant design
	26.6 Thermal
	26.7 Ventilation
	26.8 Lighting and color
	26.9 Acoustics
		26.9.1 The trend in foodservice design
	References
Part Five: Summary
Summary: What role food?
General economic theory
	A2.1 Economics of food: general background
	A2.2 Macro- and microeconomic principles
	A2.3 Balance of payments
	A2.4 Current account
		A2.4.1 Capital account
		A2.4.2 Reserve account
		A2.4.3 Exchange rates
Millennium Development Goals (MDG)
	The 2030 Agenda for Sustainable Development
Nutritional guidelines
	References
Glossary
Index
	A
	B
	C
	D
	E
	F
	G
	H
	I
	J
	K
	L
	M
	N
	O
	P
	Q
	R
	S
	T
	U
	V
	W
	Y
	Z
Back Cover