THE BUSINESS OF FOOD: Encyclopedia of the Food and Drink Industries

The Business of Food: Encyclopedia of the Food and Drink Industries

Volumn , Issue , 2007, Pages 1-438

  Allen, Gary ^a   Albala, Ken ^b   Nestle, Marion ^c  

^a SUNY EMPIRE STATE COLLEGE   (United States)

^b UNIVERSITY OF THE PACIFIC   (United States)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84874509966     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

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226. Said, Edward W. Culture and Imperialism. New York: Knopf, 1993. Reprint, New York: Vintage, 1994.
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236. Schwartz, Hillel. Never Satisfied: A Cultural History of Diets, Fantasies and Fat. New York: Free Press, 1986.
237. Schwartz, Marvin. Tyson from Farm to Market: The Remarkable Story of Tyson Foods. Fayetteville: University of Arkansas Press, 1991.
238. Segrave, Kerry. Vending Machines: An American Social History. Jefferson, NC: McFarland, 2002.
239. Seth, Andrew, and Geoffrey Randall. The Grocers: The Rise and Rise of the Supermarket Chains. 2nd ed. Dover, NH: Kogan Page, 2001.
240. Seth, Andrew, and Geoffrey Randall. Supermarket Wars: Global Strategies for Food Retailers. New York: Palgrave Macmillan, 2005.
241. Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Farrar, Straus, & Giroux, 1986.
242. Shapiro, Laura. Something from the Oven: Reinventing Dinner in the 1950s. Waterville, ME: Thorndike Press, 2004.
243. Sharples, Liz, Richard Mitchell, Nik Macionis, Brock Cambourne, and C. Michael Hall, eds. Food Tourism around the World: Development, Management and Markets. Oxford, U.K.: Butterworth-Heineman, 2003.
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247. Simoons, Frederick J. Eat Not This Flesh: Food Avoidances from Prehistory to the Present. Madison: University of Wisconsin Press, 1994.
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249. Singer, Peter. Animal Liberation. New York: New York Review, 1975. Reprint, New York: Ecco, 2002.
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253. Smith, Andrew F., ed. Peanuts: The Illustrious History of the Goober Pea. Urbana: University of Illinois Press, 2002.
254. Smith, Andrew F., ed. Popped Culture: A Social History of Popcorn in America. Washington, DC: Smithsonian Institution Press, 2001.
255. Smith, Andrew F., ed. Pure Ketchup: The History of America’s National Condiment. Columbia: University of South Carolina Press, 1996.
256. Smith, Andrew F., ed. Souper Tomatoes: The Story of America’s Favorite Food. New Brunswick, NJ: Rutgers University Press, 2000.
257. Smith, Andrew F., ed. The Turkey: An American Story. Urbana: University of Illinois Press, 2006.
258. Smith, C. Wayne, Javier Betran, and E. C. A. Runge. Corn: Origin, History, Technology, and Production. Hoboken, NJ: Wiley, 2004.
259. Smith, N. C. Morality and the Market: Consumer Pressure for Corporate Accountability. London: Routledge, 1990.
260. Smith, Page, and Charles Daniel. The Chicken Book. San Francisco: North Point Press, 1982.
261. Smith, W. H. Biscuits, Crackers and Cookies. London: Applied Science, 1972.
262. Snack Food Association. Fifty Years: A Foundation for the Future. Alexandria, VA: Snack Food Association, 1987.
263. Sokol, Ellen. The Code Handbook: A Guide to Implementing the International Code of Marketing of Breastmilk Substitutes. Penang, Malaysia: International Baby Food Action Network, 1997.
264. Spang, Rebecca L. The Invention of the Restaurant. Cambridge, MA: Harvard University Press, 2000.
265. Spang, Rebecca L. The Restaurant: Paris and Modern Gastronomic Culture. Cambridge, MA: Harvard University Press, 2001.
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267. Spivey, Diane M. The Peppers, Crackling, and Knots of Wool Cookbook: The Global Migration of African Cuisine. Albany: State University of New York Press, 1999.
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269. Staller, John E., Robert H. Tykot, and Bruce F. Benz, eds. Histories of Maize: Multidisciplinary Approaches to the Prehistory, Linguistics, Biogeography, Domestication, and Evolution of Maize. Burlington, MA: Elsevier Academic Press, 2006.
270. Sterba, James P., ed. Earth Ethics: Introductory Readings on Animal Rights and Environmental Ethics. Upper Saddle River, NJ: Prentice Hall, 2000.
271. The Story of a Pantry Shelf, an Outline History of Grocery Specialties. New York: Butterick, 1925.
272. Stull, Donald, and Michael Broadway. Slaughterhouse Blues: The Meat and Poultry Industry in North America. Belmont, CA: Wadsworth, 2004.
273. Stull, Donald D., Michael J. Broadway, and David Griffith. Any Way You Cut It: Meat Processing and Small-Town America. Lawrence: University Press of Kansas, 1995.
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282. VanWieren, Dale P. American Breweries II. West Point, PA: Eastern Coast Breweriana Association, 1995.
283. Veblen, Thorstein. The Theory of the Leisure Class: An Economic Study of Institutions. New York: Macmillan, 1899. Reprint, New York: Oxford University Press, 2007.
284. Wade, Louis Carroll. Chicago’s Pride: The Stockyards, Packingtown, and Environs in the Nineteenth Century. Urbana: University of Illinois Press, 1987.
285. Walker, John R. Introduction to Hospitality. 4th ed. Upper Saddle River, NJ: Pearson Prentice Hall, 2006.
286. Walker, John R. The Restaurant: From Concept to Operation. 5th ed. Hoboken, NJ: Wiley, 2007.
287. Walsh, William I. The Rise and Decline of the Great Atlantic & Pacific Tea Company. Secaucus, NJ: Lyle Stuart, 1986.
288. Watson, James L., ed. Golden Arches East: McDonald’s in East Asia. Stanford, CA: Stanford University Press, 1997.
289. Who’s Buying at Restaurants and Carry-Outs. Ithaca, NY: New Strategist Publications, 2004.
290. Wildman, Robert E. C., ed. Handbook of Nutraceuticals and Functional Foods. 2nd ed. Boca Raton, FL: CRC/Taylor & Francis, 2007.
291. Wilk, Rick, ed. Fast Food/Slow Food: The Cultural Economy of the Global Food System. Lanham, MD: Altamira Press, 2006.
292. Wilkinson, Alec. Big Sugar: Seasons in the Canefields of Florida. New York: Knopf, 1989.
293. Williams, Chuck. Celebrating the Pleasures of Cooking. San Francisco: Weldon-Owen, 1997.
294. Williams, E. W. Frozen Food: Biography of an Industry. Boston: Cahners, 1963.
295. Williams-Forson, Psyche. Building Houses Out of Chicken Legs: Black Women, Food, and Power. Chapel Hill: University of North Carolina Press, 2006.
296. Winter, Ruth. A Consumer’s Dictionary of Food Additives. 6th ed. New York: Three Rivers Press, 2004.
297. Witt, Doris. Black Hunger: Soul Food and America. Minneapolis: University of Minnesota Press, 2004.
298. Wolf, Erik. Culinary Tourism: The Hidden Harvest. Dubuque, IA: Kendall/Hunt, 2006.
299. Woolrich, Willis Raymond. The Men Who Created Cold: A History of Refrigeration. New York: Exposition Press, 1967.
300. Wright, Clifford A. A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs. New York: Morrow, 1999.
301. Wyckoff, D. Daryl, and W. Earl Sasser. The Chain-Restaurant Industry. New York: D. C. Heath, 1978.
302. Wyman, Carolyn. Spam: A Biography. New York: Harcourt Brace, 1999.
303. Young, James Harvey. Pure Food: Securing the Federal Food and Drugs Act of 1906. Princeton, NJ: Princeton University Press, 1989.
304. Zimmerman, M. M. The Super Market: A Revolution in Distribution. New York: McGraw-Hill, 1955.
305. Zurborg, Carl E. A History of Dairy Marketing in America. Columbus, OH: National Dairy Shrine, 2005.
306. Agricultural Associations http://agrinet.tamu.edu/groups/default.htm Directory of organizations, categorized as: general agriculture; fish and seafood; poultry; fruits and vegetables; grain; and livestock
307. Airlinemeals.net http://www.airlinemeals.net. Huge collection of photos and travelers’ reviews of airline food, including meals from 1950s onward.
308. American Brewery History Page http://www.beerhistory.com Amazing collection of memories—both mild and bitter; frothy facts and foamy photos; links to other beer sites; a catalog of beer books, videos, and collectibles
309. The American Cheese Society http://www.cheesesociety.org ‘‘Educational resource for American cheesemakers and the public’’; articles, industry news and research, contacts, calendar of events
310. American Frozen Food Institute (AFFI) http://www.affi.com Tradegroup site, with press releases, facts and statistics, and calendar of events
311. The American Meat Institute (AMI) http://www.meatami.com industry news, research events—and some recipes
312. Bureau of Labor Statistics, U.S. Department of Labor. ‘‘Chefs, Cooks, and Food Preparation Workers.’’ Occupational Outlook Handbook, 2006–07 http://www.bls.gov/oco/ocos161.htm Job descriptions, working conditions, training, opportunities for advancement, earnings, etc. for kitchen workers
313. Business History Books—Food: Business History of Manufacturers http://www.kipnotes.com/food.htm Chronology, bibliography, and food history links
314. Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration http://vm.cfsan.fda.gov/index.html Links to government food science, nutrition, and food safety information http://www.foodsafety.gov/list.html Food safety news, articles and links from USDA’s Food Safety and Inspection Service
315. Center for Science in the Public Interest. ‘‘Food Additives.’’ http://www.cspinet.org/reports/chemcuisine.htm What these chemicals are, what to avoid, what’s safe to eat, and what additives have been banned in the United States
316. Code of Federal Regulations, Title 21 (Food and Drink) http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm Searchable database of U.S. government definitions of foodstuffs
317. Cookery Collection http://www.lib.msu.edu//coll/main/spec_col/cookery/ Two thousand cookbooks in the Michigan State University Libraries: 18thcentury British, 19th-century American, African-American, American regional and ethnic, church and charity, early works, international, Jewish/kosher, unusual
318. Emergence of Advertising in America, 1850–1920 http://scriptorium.lib.duke.edu/eaa/ Duke University’s Hartman Center for Sales, Advertising and Marketing History, including the Nicole Di Bona Peterson Collection of Advertising Cookbooks, 1878–1929
319. Fish Information and Services http://fis.com ‘‘Global seafood industry information’’; members get access to daily market information and more, but there are plenty of free data and links
320. Food History News http://foodhistorynews.com Food historian Sandy Oliver’s mecca for food historians: booksellers, calendar of events, culinary history groups, food products for food history, hearth cooking classes, heirloom seeds and plants, historic recipes, learning opportunities, libraries, museums, reproduction cooking equipment, speakers and consultants, miscellaneous, FAQ, newsletter subscription info
321. Food Institute Daily Update http://www.foodinstitute.com/dailyupdate.cfm Subscription-based food industry news, with a free version and a more comprehensive version for a fee
322. Food Museum http://www.foodmuseum.com Articles on current exhibits, info on other food museums, great links
323. Foodnavigator http://www.foodnavigator.com ‘‘Breaking news and analysis on food ingredients’’; provides news, market reports, and science on food safety, fibers, proteins, and enzymes for the bakery, beverage, and dairy industries
324. Food Production Daily http://FoodProductionDaily.com/nl/archives.asp ‘‘Breaking news on food processing and packaging’’; archive of back issues
325. Food Reference Website http://www.foodreference.com Culinary history, facts, trivia, quotes, humor, poetry, crossword puzzle, recipes, newsletter
326. Fruit Online http://www.fruitonline.com Fruit industry news, trends, statistics, import/export data, links
327. Gateway to Government Food Safety Information http://www.foodsafety.gov Links to all government programs on food safety, consumer advice, educational programs, assistance to the food industry, and issues of foodborne illnesses
328. History of Kitchen Innovations http://inventors.about.com/library/inventors/blkitchen.htm From apple peelers to waffle irons and more—including links to lots of food history
329. Home Economics Archive: Research, Tradition, History (HEARTH) http://hearth.library.cornell.edu Free core electronic collection of books and journals in home economics and related disciplines that were published between 1850 and 1950
330. How Products Are Made http://www.madehow.com History and technology behind things of interest to food writers, from aspartame to candy corn, chopsticks to condensed milk, fruit leather to imitation crab meat, ketchup to popsicles, rice cakes to Teflon, TV dinners to yogurt— and a host of nonfood products as well
331. International Association of Ice Cream Vendors http://www.iaicv.org Trade group site for manufacturers and purveyors of frozen treats
332. International Dairy Foods Association http://www.idfa.org Trade group site with news, industry facts and statistics, news about legislation and economic analyses, access to publications
333. ‘‘Irradiation.’’ Foodsafety.gov: Gateway to Government Safety Information. http://www.foodsafety.gov/_fsg/irradiat.html Links to federal and state sites dealing with irradiation of foods
334. ‘‘It’s a McWorld After All’’ http://www.salon.com/books/review/2005/12/10/hungry_planet/print.html
335. Language of the Food Industry http://www.fmi.org/facts_figs/glossary_search.cfm Glossary of arcane supermarket terminology
336. Manufacturing of Foods in the Tenements http://www2.arts.gla.ac.uk/www/ctich/eastside/foods12.html 1906 account of commercial food production in New York’s Lower East Side— focusing on unsanitary conditions, but revealing much more
337. National Council of Chain Restaurants http://www.nccr.net Trade group site with news, press releases, industry facts and discussion of government regulation of the industry
338. National Marine Fisheries Service http://www.nmfs.noaa.gov The science, technology, conservation and protection—by the government—of saltwater seafood species
339. National Restaurant Association http://www.restaurant.org Trade group site with news, press releases, discussions of careers, education, food safety, nutrition, and recent research
340. Nationwide Food Consumption Survey http://www.barc.usda.gov/bhnrc/foodsurvey/home.htm USDA’s Food Service Research Group looks at ‘‘What We Eat in America’’
341. New York Food Museum http://www.nyfoodmuseum.org Exhibits on New York City foodways as they used to be: production, distribution, history, economics; links to wonderful period photos and other historical resources
342. Organic Agriculture Information Access http://www.hti.umich.edu/n/nal/ Searchable collection at the Alternative Farming Systems Information Center, a part of the National Agricultural Library
343. Prepared Foods http://www.preparedfoods.com Online trade magazine’s site includes a Wellness and Organic Ingredients Directory with listings of suppliers with addresses, phone numbers, key contacts, and other critical information; the Food Master Ingredient Directory, the ‘‘phone book’’ of the food industry; calendar of events; list of food associations; index of back issues; and links to media kits, product literature, and Cahner’s other trade magazines: Dairy Foods, Food Explorer, Food Manufacturing, Foodservice Equipment & Supplies, Packaging Digest, and R&I Marketplace
344. Sodamuseum.com http://www.sodamuseum.bigstep.com History of, and myths about, some favorite brands of soft drinks
345. Sugar Knowledge International. ‘‘Welcome to the World of Sugar Technology’’ http://www.sucrose.com/home.html How sugar is made, the technologists who work with sugar, industry news, jobs available in the industry, a library of industry facts, and a sugar forum
346. UC Davis Viticulture Department http://wineserver.ucdavis.edu University of California at Davis is the place for American winemakers to get their education; its site features a news journal, home winemaking information, wine books, links to wine websites, wine and health, the aroma wheel, Trellis Alliance; facilities, weatherpests, a library, wine yeast, brandy science, wine research, thesis search, viticultural areas, and wine regulations
347. U.S. Department of Agriculture, Food and Nutrition Service. ‘‘Food Stamp Program’’ http://www.fns.usda.gov/fsp How the program works, informational materials available, nutritional education, research
348. U.S. Patent and Trademark Office http://www.uspto.gov/patft/index.html Search through all the U.S. patents to get the details about ingredients and processes, back to 1790
349. U.S. Poultry and Egg Association http://www.poultryegg.org Industry news and press releases