Suchergebnisse

If one were to embark on a trip down South, that is where the journey of what most consider 'good eating' will take place. Food within the African American community lies beyond more than just health disparities and the scraps left for slaves. Within the context of eating, food, for African Americans, plays an important role culturally and in how we behave and interact with one another. Food has impacted generations within the Black community with recipes, cultural identity, and household structures. Using an array of scholastic articles, alongside political journals, the importance of food in the African American community will highlight the ways in which identity, cultural attitudes, and the Black household structure shapes the way African Americans interconnect. With these resources the role of eating can be analyzed and dissected in order to collect a better understanding of the dimensions in eating within the African American experience.

A taste for AFNsA feel for uncertainty; A taste for adaptability; Conclusion; References; 6. Taste in competition; Introduction; Situating agricultural shows; The spectacle of the Royal Canberra Show; Taste, judging and being moved at the show; Relational tastes on show; Conclusion; References; 7. Introducing waste; Introduction; Confronting excess: the generative potential of encounters with waste's vitalities; Food flows: placing, removing and obscuring; Conceptualising food waste; The affective force of visceral encounters with food waste; Conclusion; References; 8. Waste in the home

1. Grassroots initiatives in food system transformation: the role of food movements in the second 'Great Transformation'Colin Sage, Cordula Kropp, and Irene Antoni-KomarPART I Transformative food movements 2. Women, agroecology and real food in Brazil: from national movement to local practice Isabelle Hillenkamp3. Alternative food politics: the production of urban food spaces in Leipzig (Germany) and Nantes (France) Cordula Kropp and Clara Da Ros4. Co-designing cities: urban gardening projects and the conflict between self-determination and administrative restrictions in German citiesAndrea Baier and Christa MüllerPART II Transformative food economies 5. Food cooperatives as diverse re-embedding forces: a multiple case study in Belgium Julien Vastenaekels and Jérôme Pelenc6. Innovating locally for global transformation: intermediating fluid, agroecological solutions -- examples from France, the USA, Benin and South America Allison Marie Loconto7. Cost effects of local food enterprises: supply chains, transaction costs and social diffusion Niko Paech, Carsten Sperling, and Marius RommelPART III Transformative local networks 8. Transformative communities in Germany: working towards a sustainable food supply through creative doing and collaboration Irene Antoni-Komar and Christine Lenz9. Context-specific notions and practices of 'solidarity' in food procurement networks in Lombardy (Italy) and Massachusetts (USA) Cristina Grasseni10. Transformative governance and food practices for sustainability in and by ecovillages: a German case study Iris Kunze11. An anthropological reflection on urban gardening through the lens of citizenship Robin Smith

Cover; Half Title; Series Page; Title Page; Copyright Page; Table of Contents; Acknowledgements; 1. Introduction; Introduction; Food in the city: exploring ethico-political potentialities; Encountering food in Canberra, Australia; Sketching out the theoretical terrain: attuning to material relations; Mapping the flows; References; 2. An appetiser: eating, being and playing with convivial dignity; Introduction; Digesting the material world; Alternative subjects in the Anthropocene: narrativising material matters; Material-semiotic experimentation: the pursuit of playful variations

Food safety and hygiene in Ghana was studied using desk top literature review. Food research was highly concentrated in the capital city of the country and most research focus were on commercial food operations specifically street foods and microbiological safety with limited information from institutional catering and other forms of food hazards. The media currently serves as the main source for reporting of food borne diseases. Food establishments and other sources contributing to food borne diseases included restaurants, food joints, food vendors, schools and individual homes. Limited use of prerequisites measures and food safety management systems was identified. Recommendations on regulating the General Hygiene Principles, implementation of HACCP to strengthen the food sector, regular food safety and hygiene workshops and training for food handlers that commensurate with their roles were made. Government support for SMEs and food handler's health screening were made. © 2014 Elsevier Ltd.