by Cary Coglianese, Adam M. Finkel, and David Zaring (2009)
Provides background and policy guidance on improving consumer safety in imported food, pharmaceuticals, medical devices, and toys and other products aimed at children. Considers whether policymakers should approach import safety issues through better funding of traditional interventions, such as regulatory oversight and product liability, or whether this problem poses a different kind of governance challenge, requiring wholly new methods. From publisher description.
Siobhan O'Sullivan
"Animals, Equality and Democracy examines the structure of animal protection legislation and finds that it is deeply inequitable, with a tendency to favor those animals the community is most likely to see and engage with. Siobhan O'Sullivan argues that these inequities violate fundamental principle of justice and transparency"--
Mick Isle
Explores the various types of food poisoning, how to identify and treat them, and how to avoid food poisoning in the first place.
Nicole Ponseca and Miguel Trinidad
A celebration of Filipino culture and cuisine includes recipes for such dishes as cured tuna with grilled pork, sour shrimp soup, coconut-stewed taro leaves, garlic fried rice, beef in spiced chocolate sauce, duck leg stew, and candied sweet potatoes--
Cathy Luchetti
This colorful account of cooking on the frontier from 1700 to 1915 describes the foods, preparation techniques, and recipes of pioneers by providing excerpts from their diaries, journals, and letters. Every kind of pioneer seems included: seafarers, trappers, military personnel, cowboys, homesteaders, clerics, mountain men, boarding-house cooks, chuck wagons on the cattle drives, various ethnic groups, etc. By profiling selected individuals in each category and weaving together their stories, recipes, and photographs (unseen), the author illustrates how the pioneering process democratized cooking and contributed to the culinary pluralism of the Old West. Dependent upon the weather, which determined available crops and food sources such as deer, wild fowl, and fish, many settlers subsisted on meager rations. Many original recipes are given, such as "A Recite for Peach Cordial," which calls for two gallons of "good old whiskey," and for cake made from flour and water shortened with coon oil and fried in coon fat, complete with actual spellings and abundant capitalizations. Documented throughout with primary sources, this well-researched history is amusing as well as educational. Black-and-white photographs poignantly and emphatically illustrate the harshness of their lives and the primitiveness of their facilities.