Production of Sugarcane

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John Baines

Chaque livre de cette collection fait le point sur les menaces touchant les ressources naturelles (ici, les ressources énergétiques) et propose quelques solutions possibles aux problèmes. Le texte, clair et bien documenté, est appuyé de statistiques, d'études de cas illustrant des enjeux particuliers, de capsules d'informations et de citations. Le tout est illustré de nombreuses photographies, dans une mise en pages soignée, bien qu'un peu serrée. [SDM].

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H. Douglas Goff, Richard W Hartel

<p><i>Ice Cream</i>, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. </p><p> </p><p>This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, <i>Ice Cream</i>, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.</p><p> </p><p><b>H. Douglas Goff</b> is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years. </p><p> </p><p><b>Richard W. Hartel</b> is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA. He has over 20 years of experience working on the structural attributes of ice cream.</p>

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R. Douglas Hurt

The explosion of recent Civil War history titles has focused incisively on why soldiers fought, how their commanders mobilized their troops, and the war's bigger meaning within the American national and international contexts. Yet not since Paul W. Gates's classic work Agriculture and the Civil War (1965) has any historian asked what soldiers and those on the home front ate; how civilians produced and marketed foodstuffs during a devastating civil war; how the conflict impeded, encouraged, or altered agriculture, North and South; and how it impacted the world of land owners and farm laborers. The Civil War revolutionized the agricultural labor system in the South, and it had dramatic effects on farm labor in the North relating to technology. Agriculture also was an element of power for both sides during the Civil War--one that is often overlooked in traditional studies of the conflict. R.^ Douglas Hurt argues that Southerners viewed the agricultural productivity of their region as an element of power that would enable them to win the war, while Northern farmers considered their productivity not only an economic benefit to the Union and enhancement of their personal fortunes but also an advantage that would help bring the South back into the Union. This fascinating study by one of America's foremost agricultural historians examines the effects of the Civil War on agriculture for both the Union and the Confederacy from 1861 to 1865, emphasizing how agriculture directly related to the war effort in each region--for example, the efforts made to produce more food for military and civilian populations; attempts to limit cotton production; cotton as a diplomatic tool; the work of women in the fields; slavery as a key agricultural resource; livestock production; experiments to produce cotton, tobacco, and sugar in the North; and the adoption of new implements.^ Food and Agriculture during the Civil War fills a major void in Civil War scholarship and introduces the economic and social history of agricultural staples to 21st-century readers. Like today, Civil War-era armies reflected the societies they serve. Hurt's book offers deep insights into the communities that spawned soldiers blue and gray and that tranformed America into a permanent Union based on free labor. -- Inside jacket flaps.

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Daniel E. Moerman

"Native American Ethnobotany is a comprehensive account of the plants used by Native American peoples for medicine, food, and other purposes. The author, anthropologist Daniel E. Moerman, has devoted more than 25 years to the compilation of the ethnobotanical knowledge slowly gathered over the course of many centuries and recorded in hundreds of firsthand studies of American Indians made over the past 150 years. This research has yielded a treasure-trove of information whose magnitude will surprise even those familiar with the anthropological and botanical literature: it documents Native American use of 4029 kinds of plants with a total of 44,691 usages."--Jacket.