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| '''Food''' is stuped and can cause breakouts] | |||
| '''Food''' is any substance, usually composed primarily of ]s, ]s, water and/or ]s, that can be ] or ] by an animal or ] for ] or pleasure. Items considered food may be sourced from plants, animals or other categories such as ] or fermented products like ]. Although many human cultures sought food items through ], today most cultures use ], ], and ], with ], ] and other methods of a local nature included but playing a minor role. | |||
| Most ] have a recognizable ], a specific set of cooking traditions, preferences, and practices, the study of which is known as ]. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption. | |||
| Many cultures study the dietary analysis of food ]. While humans are ]s, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with ] claiming many lives each year. In many languages, food is often used ]ically or figuratively, as in "food for thought". | |||
| ==Food sources== | |||
| Almost all foods are of plant or ] origin, although there are some exceptions. Foods not coming from animal or ] sources include various edible ], including ]s. ] and ambient ] are used in the preparation of ] and ] such as leavened ], ], ], ], ], and ]. Many cultures eat ], which is a ], or ] such as ].<ref>McGee, 333-334.</ref> Additionally, ] is often eaten as a flavoring or preservative, and ] is used in food preparation. Both of these are ] substances, as is ], an important part of human diet. | |||
| ===Plants=== | |||
| ] | |||
| Many ]s or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct ]s.<ref>McGee ,253.</ref> | |||
| Seeds of plants contain nutrients necessary for the plant's initial growth, and because of this, seeds are a good source of food for animals, including humans. In fact, the majority of food consumed by human beings are seed-based foods. These seeds include ]s (such as maize, ], and ]), ]s (such as ]s, ]s, and ]s), and ]s. ]s are often pressed to produce rich oils, such as ], ] (including ]), and ].<ref name=McGee9>McGee, Chapter 9.</ref> One of the earliest food ] made from ground chickpeas is called ], which can be traced back to ] times. | |||
| ] are the ripened extensions of plants, including the seeds within. Many plants have evolved fruits that are attractive as a food source to animals, so that animals will eat the fruits and excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomato, pumpkin and eggplant, are eaten as vegetables.<ref>McGee, Chapter 7.</ref> (For more information, see ].) | |||
| ]s are a second type of plant matter that is commonly eaten as food. These include ]s (such as ]es and ]s), ]s (such as ] and ]), ] (such as ] shoots and ]), and ] (such as ]s and ]). Many ]s and spices are highly-flavorful vegetables.<ref>McGee, Chapter 6.</ref> | |||
| ===Animals=== | |||
| ] | |||
| {{Main|Animal source foods}} | |||
| Animals can be used as food either directly, or indirectly by the products they produce. ] is an example of a direct product taken from an ], which comes from either ] systems or from ]. Food products produced by animals include ] produced by ]s, which in many cultures is drunk or processed into ]s such as ] or ]. In addition birds and other animals lay ], which are often eaten, and ]s produce ], a popular sweetener in many cultures. Some cultures ], some in the form of ], as a thickener for sauces, a ] salted form for times of food scarcity, and others use ] in stews such as ].<ref>Davidson, 81-82.</ref> | |||
| {{-}} | |||
| ==Production== | |||
| ] and ]]] | |||
| {{main|Agriculture}} | |||
| Food is traditionally obtained through ], ], and ], with ], ] and other ] locally important. More recently, there has been a growing trend towards more ] practices. This approach, which is partly fueled by ] ], encourages ], local self-reliance and ] methods.<ref>Mason</ref> Major influences on food production are international organizations, (e.g. the ] and ]), national government policy (or ]), and ].<ref name="Messer">Messer, 53-91.</ref> | |||
| ==Preparation== | |||
| While some food can be eaten raw, many foods undergo some form of preparation for reasons of safety, palatability, or ]. At the simplest level this may involve ], ], trimming or adding other foods or ingredients, such as ]s. It may also involve mixing, heating or cooling, ], fermentation, or combination with other food. In a home, most food preparation takes place in a ]. Some preparation is done to enhance the ] or ] appeal; other preparation may help to ] the food; and others may be involved in cultural identity. A ] is made up of food which is prepared to be eaten at a specific time and place.<ref>Mead, 11-19</ref> | |||
| ===Animal slaughter and butchering=== | |||
| ] | |||
| The preparation of animal-based food will usually involve ], ], hanging, portioning and ]. In developed countries, this is usually done outside the home in ] which are used to process animals en mass for meat production. Many countries regulate their slaughterhouses by law. For example the ] has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter in accordance to religious law, such as ] ] and dhabiĥa halal. Strict interpretations of ] require the animal to be fully aware when its carotid artery is cut.<ref>McGee, 142-143.</ref> | |||
| On the local level a butcher may commonly break down larger animal meat into smaller manageable cuts and pre-wrapped for commercial sale or wrapped to order in ]. In addition fish and ] may be fabricated into smaller cuts by a ] at the local level. However fish butchery may be done on board a fishing vessel and quick-frozen for preservation of quality.<ref>McGee, 202-206</ref> | |||
| {{-}} | |||
| ===Cooking=== | |||
| {{main|Cooking}} | |||
| ] in China]] | |||
| The term "cooking" encompasses a vast range of methods, tools and combinations of ]s to improve the flavor or ]. Cooking technique, known as ], generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, ]s, and the skill of the individual cooking.<ref>McGee Chapter 14.</ref> The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.<ref name = "silhnc">Mead, 11-19.</ref> | |||
| Cooking requires applying heat to a food which usually, though not always, ] transforms it, thus changing its flavor, ], appearance, and nutritional properties.<ref>McGee</ref> Cooking proper, as opposed to roasting, requires the boiling of water in a container, and was practiced at least since the 10th millennium BC with the introduction of ].<ref>McGee, 784.</ref> There is archaeological evidence of roasted foodstuffs at ] campsites dating from 420,000 years ago.<ref>Campbell, 312.</ref> | |||
| ====Cooking equipment and methods==== | |||
| There are many types of cooking equipment used for cooking. ]s are one type of cooking equipment which can be used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of ]s, for example Indian culture uses a ] oven is a cylindrical clay oven which operates at a single high temperature,<ref>Davidson, 782-783</ref> while western ]s will use variable temperature ]s, conventional ovens, ]s in addition to non-radiant heat ovens like the ]. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired.<ref>McGee, 539,784.</ref> | |||
| ] | |||
| Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. cook-tops are used to heat vessels placed on top of the heat source, such as a ], sauce pot, ], ], etc. These pieces of equipment can use either a moist or dry cooking method and include methods such as ]ing, ]ing, ]ing, and ] for moist methods; while the dry methods include ]ing, ]ing, or ]ing.<ref>McGee, 771-791</ref> | |||
| ] | |||
| In addition, many cultures use grills for ]. A ] operates with a radiant heat source from below, usually covered with a metal grid and sometimes a cover. An open bit barbecue in the American south is one example along with the American style outdoor grill fueled by ], liquid ] or ] along with soaked wood chips for smoking.<ref>Davidson, 356.</ref> A ] style of barbecue is called ], which involves the cooking of meats and whole sheep over open fire. In ], ] is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal is grilled or in other cases smaller cuts of the animal.<ref>Asado Argentina</ref> | |||
| ====Raw food==== | |||
| ] | |||
| Certain cultures highlight animal and vegetable foods in their raw state. ] in ] is one such ] that features raw sliced ], either in ], nigiri, or maki styles.<ref>Davidson, 772.</ref> ] and salmon tartare are dishes made from diced or ground raw beef or salmon respectively, mixed with various ingredients and served with ], ] or ].<ref>Davidson, 786-787.</ref> In Italy, ] is a dish of very thin sliced raw ], drizzled with a ] made with olive oil.<ref>Robuchon, 224.</ref> A popular health food movement known as ] promotes a mostly ] diet of raw ]s, ]s and ]s prepared in various ways, including juicing, food dehydration, not passing the 118 degree mark, and sprouting.<ref>Davidson, 656</ref> | |||
| ===Restaurants=== | |||
| ], a restaurant in New York]] | |||
| Many cultures produce food for sale in restaurants for paying customers. These restaurants often have trained ]s who prepare the food, while trained waitstaff serve the customers. The term ] is credited to the ] from the 19th century, as it relates to the restorative nature of the ]s that were once served in them. However, the concept pre-dates the naming of these establishments, as evidence suggests commercial food preparation may have existed during the age of the city of ], as well as an urban sales of prepared foods in ] during the ]. The ]s or ]s of 17th century ] may also be considered an early version of the restaurant.<ref>Davidson, 660-661.</ref> In 2005 the United States spent $496 billion annually for out-of-home dining. Expenditures by type of out-of-home dining was as follows, 40% in full-service restaurants, 37.2% in limited service restaurants (]), 6.6% in ]s or ]s, 5.4% in bars and ]s, 4.7% in ]s and ]s, 4.0% in recreational places, and 2.2% in other which includes ]s.<ref>United States Department of Agriculture</ref> | |||
| <br /> | |||
| ===Food manufacture=== | |||
| ] | |||
| {{main|Food manufacture}} | |||
| Packaged foods are manufactured outside the home for purchase. This can be as simple as a ] preparing meat, or as complex as a modern international ]. Early food processing techniques were limited by available food preservation, packaging and ]ation. This mainly involved ], ], curdling, ], ], ] and ].<ref>Aguilera, 1-3.</ref> During the ] in the 19th century, food manufacturing arose.<ref>Miguel, 3.</ref> This development took advantage of new ] and emerging new technology, such as ], preservation, ] and ] and transportation. It brought the advantages of pre-prepared time saving food to the bulk of ordinary people who did not employ ]s.<ref name=Jango>Jango-Cohen</ref> | |||
| At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well-known food ]s. There also exists a wide array of small local or national food processing companies.<ref>Hannaford</ref> Advanced ] have also come to change food manufacture. ]-based ], sophisticated ] and ] methods, and ] and ] advances, can enhance product ], improve ], and reduce costs.<ref name=Jango /> | |||
| ==Commercial trade== | |||
| ===International exports and imports=== | |||
| ] | |||
| ] reported that the EU was the top food importer in 2005 followed at a distance by the USA and Japan. Food is now ]d and marketed on a global basis. The variety and availability of food is no longer restricted by the diversity of locally grown food or the limitations of the local growing ].<ref>The Economic Research Service of the ]</ref> Between 1961 and 1999 there has been a 400% increase in worldwide food ]s.<ref>Regmi</ref> Some countries are now economically dependent on food exports, which in some cases account for over 80% of all exports.<ref>]</ref> | |||
| In 1994 over 100 countries became signatories to the ] of the ] in a dramatic increase in ]. This included an agreement to reduce subsidies paid to farmers, underpinned by the ] enforcement of ], ], import ]s and settlement of trade disputes that cannot be bilaterally resolved.<ref>World Trade Organization, The Uruguay Round</ref> Where trade barriers are raised on the disputed grounds of public health and safety, the WTO refer the dispute to the ] Commission, which was founded in 1962 by the ] ] and the World Health Organization. Trade liberalization has greatly affected world food trade.<ref>Van den Bossche</ref> | |||
| ===Marketing and retailing=== | |||
| ]]] | |||
| ] brings together the producer and the consumer. It is the chain of activities that brings food from "farm gate to plate."<ref>Wansink, ''],'' 501-3.</ref> The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one ] of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans.<ref>Smith, 501-3.</ref> The food marketing system is the largest direct and indirect non-government employer in the United States. | |||
| In the pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day, into the local ] ]. Here food was sold to ]s for sale in their local shops for purchase by local consumers.<ref name = "silhnc"/><ref name=Jango /> With the onset of industrialization, and the development of the food processing industry, a wider range of food could be sold and distributed in distant locations. Typically early grocery shops would be ]-based shops, in which purchasers told the shop-keeper what they wanted, so that the shop-keeper could get it for them.<ref name = "silhnc"/><ref>Benson</ref> | |||
| In the 20th century ]s were born. Supermarkets brought with them a ] approach to shopping using ]s, and were able to offer quality food at lower cost through ] and reduced staffing costs. In the latter part of the 20th century, this has been further revolutionized by the development of vast ]-sized out-of-town supermarkets, selling a wide range of food from around the world.<ref>Humphery</ref> | |||
| Unlike food processors, food retailing is a two-tier market in which a small number of very large ] control a large proportion of supermarkets. The supermarket giants wield great purchasing power over farmers and processors, and strong influence over consumers. Nevertheless, less than ten percent of consumer spending on food goes to farmers, with larger percentages going to ], ], and intermediate corporations.<ref>Magdoff, Fred (Ed.) "he farmer's share of the food dollar (after paying for input costs) has steadily declined from about 40 percent in 1910 to less than 10 percent in 1990."</ref> | |||
| ===Prices=== | |||
| Consumers worldwide faced rising food prices, it was reported on ] ]. Reasons for this development are freak weather, dramatic changes in the ], including higher ]s, lower food reserves and growing consumer demand in ] and ]. In the long term, prices are expected to stabilize. Farmers will grow more ] for both ] and food and eventually bring prices down. Already this is happening with ], with more ] to be planted in the ], ] and ] in ]. However, the ] projects that consumers still face at least until ] more expensive food. It is rare that the spikes are hitting all major foods in most countries at once. Food prices rose 4 percent in the United States ], the highest rise since ], and are expected to climb as much again ]. As of ], 37 countries faced food crises, and 20 had imposed some sort of food-price controls. In China, the price of ] has jumped 58 percent in ]. In the ]s and ]s, farm subsidies and support programs allowed major grain exporting countries to hold large surpluses, which could be tapped during food shortages to keep prices down. But new trade policies have made agricultural production much more responsive to market demands -- putting global food reserves at their lowest since ].<ref>CNN "[Food prices rising across the world" 24 March 2008</ref> | |||
| Food prices are rising, wealthier Asian consumers are westernizing their diets, and farmers and nations of the third world are struggling to keep up the pace. The past five years have seen rapid growth in the contribution of Asian nations to the Global Fluid and Powdered Milk Manufacturing industry, which in 2008 accounts for more than 30% of production, while China alone accounts for more than 10% of both production and consumption in the Global Fruit and Vegetable Processing and Preserving industry. The trend is similarly evident in industries such as Soft Drink and Bottled Water Manufacturing, as well as Global Cocoa, Chocolate and sugar Confectionery Manufacturing, forecast to grow by 5.7% and 10.0% respectively during 2008 in response to soaring demand in China and Southeast Asian markets <ref>, ''IBISWorld''</ref>. | |||
| ==Famine and hunger== | |||
| ] ] of 2004 celebrating the World Food Programme]] | |||
| Food deprivation leads to malnutrition and ultimately ]. This is often connected with ], which involves the absence of food in entire communities. This can have a devastating and widespread effect on human health and mortality. ] is sometimes used to distribute food in times of shortage, most notably during times of war.<ref name="Messer" /> | |||
| Starvation is a significant international problem. Approximately 815 million people are undernourished, and over 16,000 children die per day from hunger-related causes.<ref>]</ref> Food deprivation is regarded as a deficit need in ] and is measured using ].<ref>Howe, 353-372</ref> | |||
| ===Food aid=== | |||
| ] can benefit people suffering from a shortage of food. It can be used to improve peoples' lives in the short term, so that a society can increase its standard of living to the point that food aid is no longer required.<ref>World Food Programme</ref> Conversely, badly managed food aid can create problems by disrupting local markets, depressing crop prices, and discouraging food production. Sometimes a cycle of food aid dependence can develop.<ref>Shah</ref> Its provision, or threatened withdrawal, is sometimes used as a political tool to influence the policies of the destination country, a strategy known as ]. Sometimes, food aid provisions will require certain types of food be purchased from certain sellers, and food aid can be misused to enhance the markets of donor countries.<ref>Kripke</ref> International efforts to distribute food to the neediest countries are often co-ordinated by the ].<ref>United Nations World Food program</ref> | |||
| ==Safety== | |||
| {{Main|Food safety}} | |||
| ] | |||
| ], commonly called "food poisoning," is caused by ], ]s, ]es, ]s, and ]s. Roughly 7 million people die of food poisoning each year, with about 10 times as many suffering from a non-fatal version.<ref name=MedlinePlus>], MedlinePlus Medical Encyclopedia</ref> The two most common factors leading to cases of bacterial foodborne illness are cross-contamination of ready-to-eat food from other uncooked foods and improper temperature control. Less commonly, acute adverse reactions can also occur if chemical contamination of food occurs, for example from improper storage, or use of non-food grade soaps and disinfectants. Food can also be adulterated by a very wide range of articles (known as 'foreign bodies') during farming, manufacture, cooking, packaging, distribution or sale. These foreign bodies can include pests or their droppings, hairs, cigarette butts, wood chips, and all manner of other contaminants. It is possible for certain types of food to become contaminated if stored or presented in an unsafe container, such as a ceramic pot with lead-based glaze.<ref name=MedlinePlus /> | |||
| ] | |||
| ] has been recognized as a disease of man since as early as Hippocrates.<ref>], ].</ref> The sale of ], contaminated or adulterated food was commonplace until introduction of ], refrigeration, and ] controls in the 19th century. Discovery of techniques for killing ] using ] and other ] studies by scientists such as ] contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of ], which led to the development of modern ] and ] methods.<ref>Magner, 243-498</ref> In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the ] (]), which can identify and eliminate many risks.<ref>USDA</ref> | |||
| ===Allergies=== | |||
| {{main|food allergy}} | |||
| Some people have ] or sensitivities to foods which are not problematic to most people. This occurs when a person's ] mistakes a certain food protein for a harmful foreign agent and attacks it. About 2% of adults and 8% of children have a food allergy.<ref name=allergy>]</ref> The amount of the food substance required to provoke a reaction in a particularly susceptible individual can be quite small. In some instances, traces of food in the air, too minute to be perceived through smell, have been known to provoke lethal reactions in extremely sensitive individuals. Common food allergens are ], ], ] (mollusks), ]s, and ].<ref name=allergy /> Allergens frequently produce symptoms such as ], ]es, bloating, ]ing, and ]. The digestive complaints usually develop within half an hour of ingesting the ].<ref name=allergy /> | |||
| Rarely, food allergies can lead to a ], such as ], ] (low blood pressure), and loss of consciousness. An allergen associated with this type of reaction is ], although ] products can induce similar reactions.<ref name=allergy /> Initial treatment is with ] (adrenaline), often carried by known patients in the form of an ].<ref>, Epipen.com</ref> | |||
| ==Diet== | |||
| ]) from ] province, China]] | |||
| {{main|Diet (nutrition)}} | |||
| ===Cultural and religious diets=== | |||
| Dietary habits are the habitual decisions a person or culture makes when choosing what foods to eat.<ref name=Wansink>Wansink, '']''</ref> Although humans are omnivores, many cultures hold some food preferences and some food ]s. Dietary choices can also define cultures and play a role in religion. For example, only ] are permitted by ], and ]/] by ], in the diet of believers.<ref>Simoons</ref> In addition, the dietary choices of different countries or regions have different characteristics. This is highly related to a culture's ]. | |||
| ] | |||
| ===Diet deficiencies === | |||
| Dietary habits play a significant role in the ] and ] of all humans. Imbalances between the consumed fuels and expended energy results in either starvation or excessive reserves of ] tissue, known as body fat.<ref>Nicklas</ref> Poor intake of various vitamins and minerals can lead to ] which can have far-reaching effects on health. For instance, 30% of the world's population either has, or is at risk for developing, ].<ref>Merson, 245</ref> It is estimated that at least 3 million children are blind due to ] deficiency.<ref>Merson, 231.</ref> ] deficiency results in ].<ref>Merson, 464.</ref> ], ] and ] are inter-related; the consumption of each may affect the absorption of the others. ] and ] are childhood disorders caused by lack of dietary protein.<ref>Merson, 224.</ref> | |||
| ===Moral, ethical, and health conscious diet=== | |||
| Many individuals limit what foods they eat for reasons of morality, or other habit. For instance ]s choose to forgo food from animal sources to varying degrees. Others choose a healthier diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and ]s.<ref>Carpenter</ref> ], a serious problem in the western world, leads to higher chances of developing ], ], and many other diseases.<ref>Merson, 266-268.</ref> More recently, dietary habits have been influenced by the concerns that some people have about possible impacts on health or the environment from ].<ref>Parekh,187-206.</ref> Further concerns about the impact of industrial farming (]) on ], human health and the ] are also having an effect on contemporary human dietary habits. This has led to the emergence of a ] with a preference for ] and ].<ref>Schor</ref> | |||
| == Nutrition == | |||
| ] ]]] | |||
| Between the extremes of optimal health and death from ] or ], there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as ], ] or ], as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health. | |||
| Nutrients in food are grouped into several categories. Macronutrients means fat, protein, and carbohydrates. Micronutrients are the ] and ]. Additionally food contains water and ]. | |||
| ==Legal definition== | |||
| Some countries list a legal definition of food. These countries list food as any item that is to be processed, partially processed or unprocessed for consumption. The listing of items included as foodstuffs include any substance, intended to be, or reasonably expected to be, ingested by ]s. In addition to these foodstuffs ], ], ] or other items processed into said food items are part of the legal definition of food. Items not included in the legal definition of food include ], live animals unless being prepared for sale in a ], plants prior to ], medicinal products, ], ] and tobacco products, ] or ]s, and residues and ]s.<ref>] ]</ref> | |||
| ==See also== | |||
| *] | |||
| *] | |||
| *] | |||
| *] | |||
| *] | |||
| == Notes == | |||
| {{col-begin}} | |||
| {{col-2}} | |||
| {{reflist|2}} | |||
| {{col-2}} | |||
| {{commons|food}} | |||
| {{wikibooks|Cookbook}} | |||
| {{col-end}} | |||
| ==References== | |||
| <div class="references-small"> | |||
| *Aguilera, Jose Miguel and David W. Stanley. ''Microstructural Principles of Food Processing and Engineering''. Springer, 1999. ISBN 0-8342-1256-0. | |||
| *Asado Argentina. ''About Asado Argentina''. Retrieved from http://www.asadoargentina.com/about-asado-argentina/ on 2007-05-28. | |||
| *Campbell, Bernard Grant. ''Human Evolution: An Introduction to Man's Adaptations''. Aldine Transaction: 1998. ISBN 0-202-02042-8. | |||
| *Carpenter, Ruth Ann; Finley, Carrie E. ''Healthy Eating Every Day''. Human Kinetics, 2005. ISBN 0-7360-5186-4. | |||
| *Davidson, Alan. ''The Oxford Companion to Food''. 2nd ed. UK: Oxford University Press, 2006. | |||
| *Food and Agriculture Organization of the United Nations. ''The State of Food Insecurity in the World 2005''. . Retrieved from http://www.fao.org/docrep/008/a0200e/a0200e00.htm on 2006-09-29. | |||
| *Hannaford, Steve. ''Oligopoly Watch: Top 20 world food companies''. Retrieved from http://www.oligopolywatch.com/2005/10/06.html on 2006-09-23. | |||
| *Howe, P. and S. Devereux. ''Famine Intensity and Magnitude Scales: A Proposal for an Instrumental Definition of Famine''. 2004. | |||
| *Humphery, Kim. ''Shelf Life: Supermarkets and the Changing Cultures of Consumption''. Cambridge University Press, 1998. ISBN 0-521-62630-7. | |||
| *Jango-Cohen, Judith. ''The History Of Food''. Twenty-First Century Books, 2005. ISBN 0-8225-2484-8. | |||
| *Jurgens, Marshall H. ''Animal Feeding and Nutrition''. Kendall Hunt, 2001. ISBN 0-7872-7839-4. | |||
| *Kripke, Gawain. ''Food aid or hidden dumping?''. Oxfam International,March 2005. Retrieved from http://www.oxfam.org/en/policy/briefingpapers/bp71_food_aid_240305 on 2007-05-26. | |||
| *Lawrie, Stephen; R A Lawrie. Lawrie's Meat Science. Woodhead Publishing: 1998. ISBN 1-85573-395-1. | |||
| *Magdoff, Fred; Foster, John Bellamy; and Buttel, Frederick H. ''Hungry for Profit: The Agribusiness Threat to Farmers, Food, and the Environment''. September 2000. ISBN 1-58367-016-5. | |||
| *Mason, John. ''Sustainable Agriculture''. Landlinks Press: 2003. ISBN 0-643-06876-7. | |||
| *Merson, Michael H.; Black, Robert E.; Mills, Anne J. ''International Public Health: Disease, Programs, Systems, and Policies''. Jones and Bartlett Publishers, 2005. | |||
| *McGee, Harold. ''On Food and Cooking: The Science and Lore of the Kitchen''. New York: Simon and Schuster, 2004. ISBN 0-684-80001-2. | |||
| *Mead, Margaret.'' The Changing Significance of Food''. In Carole Counihan and Penny Van Esterik (Ed.), Food and Culture: A Reader. UK: Routledge, 1997. ISBN 0-415-91710-7. | |||
| *Messer, Ellen; Derose, Laurie Fields and Sara Millman. ''Who's Hungry? and How Do We Know?: Food Shortage, Poverty, and Deprivation''. United Nations University Press, 1998. ISBN 92-808-0985-7. | |||
| *National Institute of Health. ''Food poisoning''. MedlinePlus Medical Encyclopedia F. ], ]. Retrieved from http://www.niaid.nih.gov/publications/pdf/foodallergy.pdf on 2006-09-29. | |||
| *Nicklas, Barbara J. ''Endurance Exercise and Adipose Tissue''. CRC Press, 2002. ISBN 0-8493-0460-1. | |||
| *Parekh, Sarad R. ''The Gmo Handbook: Genetically Modified Animals, Microbes, and Plants in Biotechnology''. Humana Press,2004. ISBN 1-58829-307-6. | |||
| *Regmi, Anita (editor).''Changing Structure of Global Food Consumption and Trade''. Market and Trade Economics Division, Economic Research Service, USDA, ], ]. stock #ERSWRS01-1. | |||
| *Schor, Juliet; Taylor, Betsy (editors). ''Sustainable Planet: Roadmaps for the Twenty-First Century''. Beacon Press, 2003. ISBN 0-8070-0455-3. | |||
| *Shah, Anup. ''Food Dumping (Aid) Maintains Poverty. Causes of Poverty''. Retrieved from http://www.globalissues.org/TradeRelated/Poverty/FoodDumping.asp on 2006-09-29. | |||
| *Simoons, Frederick J. ''Eat Not This Flesh: Food Avoidances from Prehistory to the Present''. ISBN 0-299-14250-7. | |||
| *Smith, Andrew (Editor). “Food Marketing,” in Oxford Encyclopedia of American Food and Drink, , New York: Oxford University Press, 2007. | |||
| *The Economic Research Service of the USDA. ''Global Food Markets: Briefing Rooms''. Retrieved from http://www.ers.usda.gov/Briefing/ on 2006-09-29. | |||
| *United Kingdom Office of Public Sector Information. ''Food Safety Act 1990 (c. 16)''. Retrieved from http://www.opsi.gov.uk/acts/acts1990/Ukpga_19900016_en_2.htm#mdiv1 on 2006-11-08. | |||
| *United States Department of Agriculture, USDA Economic Research Service: The Economics of Food, Farming, Natural Resources, and Rural America. ''"Briefing Rooms, Food CPI, Prices and Expenditures: Food Expenditure Tables"''. Retrieved from http://www.ers.usda.gov/briefing/CPIFoodAndExpenditures/Data/ on 2007-06-06. | |||
| *Van den Bossche, Peter. ''The Law and Policy of the bosanac Trade Organization: Text, Cases and Materials''. UK: Cambridge University Press, 2005. ISBN 0-521-82290-4. | |||
| *World Food Programme. ''Breaking out of the Poverty Trap: How We Use Food Aid''. Retrieved from http://www.wfp.org/food_aid/introduction/index.asp?section=12&sub_section=1 on 2006-09-29. | |||
| *World Health Organization. ''WHO Global Database on Child Growth and Malnutrition''. Retrieved from http://www.who.int/nutgrowthdb/en/ on 2006-09-29. | |||
| *World Trade Organization. ''The Uruguay Round''. Retrieved from http://www.wto.org/trade_resources/history/wto/urug_round.htm on 2006-09-29. | |||
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Revision as of 18:02, 20 July 2008
Food is stuped and can cause breakouts