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The bioeconomy system
This book is a concise overall view of the status quo of the bioeconomy and its future developments - in Germany and beyond. Numerous practitioners from business, science, civil society and politics show how the bioeconomy is addressing the global problems of the future. Based on renewable raw materials and energies, the bioeconomy is developing new products and processes with the aim of shaping a more ecologically and economically sustainable future. But can it succeed? What are its opportunities and limitations? Which framework conditions influence it? The book answers these questions with a systemic view of the bioeconomy and thus enables a quick orientation in this topic. This is additionally supported by numerous graphics. The book thus invites readers to help shape the future of the bioeconomy.
Trace Elements in Man and Animals--9
Presents papers from an international meeting of specialists from a variety of disciplines sharing an interest in trace elements. The papers are organized into broad categories covering such topics as trace element interactions in the food supply and nutrition; trace elements and genetic regulation; trace elements in pregnancy and lactation; assessment of trace element status; kinetic modelling; trace elements in the environment and food supply; trace elements, brain function, and behaviour; membrane function and cell signalling; analytical, experimental, and isotopic techniques; ethics of trace element research; defining trace element requirements of infants; trace element intervention studies; trace elements and animal production, free-radical mediated disease, and food and nutrition policy; analytical quality control; infection and immune function; trace element binding proteins; trace elements in growth and metabolism; mechanisms of trace element toxicity; and metabolic and physiological consequences of trace element deficiencies.
Sustainable Nutrition in a Changing World
This book is the first of its kind to tackle in detail the nutritional requirements of the industrialized, so-called developed world. It discusses the link between socio-economic status and food security, focusing especially on the relationship between income and food security in different age groups. The authors calculate the actual levels of essential micronutrients delivered by current dietary patterns, identifying important shortfalls in the provision of key micronutrients, and elucidate the public health consequences of nutrition insecurity. Finally, the authors discuss future approaches for ensuring nutrition security on the basis of three pillars: access, availability and nutritional value. The approaches advocated in this ground-breaking publication will allow all people, irrespective of age and social status, to have access to a safe and nutritious diet. Key stakeholders such as legislators, government, academia and industry, as well as consumers themselves, all have important roles to play in making this a reality.
Modern Lager Beer
In the simplest definition, Viennas are amber-colored beers brewed with bottom-fermenting lager yeast. On the other hand, the terms Märzen and Oktoberfest originally referred to a brewing process—not a beer style. While the terms Vienna, Märzen and Oktoberfest may seem unrelated, history indicates otherwise. Over time, Viennas became standard beers brewed on a regular basis and often at a lower gravity. The Märzen and Oktoberfest beers became “festbiers,” brewed for celebrations each October. Historical records, nevertheless, indicate that successful versions of both latter styles had a definite “Viennese character,” and it is the primary goal of this book to delineate the fundamental attributes of the Vienna character. Recipes are included. Brewers Publications’ Classic Beer Style Series is devoted to offering in-depth information on world-class beer styles by exploring their history, flavor profiles, brewing methods, recipes, and ingredients.
British Envoys to Germany 1816-1866: Volume 1, 1816-1829
This edition consists of official reports sent by British envoys in Germany to the Foreign Office in London. The diversity and number of missions within the German Confederation offers the reader an opportunity for a pluralistic perception of German affairs by several British diplomats. The selection presents their main attitudes to the political, economic, cultural, military, and social situation in the German states. All despatches relevant to this first volume which covers the period 1816-1829 have been transcribed from the original for the first time.
Acquired Tastes
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Computing for Science, Engineering, and Production
Wie rechnete man bevor es Computer gab? Mit welchen Rechenhilfsmitteln konnten Ingenieure Maschinen konstruieren, die sicher und effizient funktionierten, Architekten Bauwerke planen, deren Statik sicher war, Wissenschaftler aus Meßreihen die Gesetze der Natur errechnen, und Kaufleute Gewinn und Verlust zahlenmäßg im Griff haben? Mit Rechenschiebern, Rechenmaschinen, Tabellenwerken und mathematischen Spezialinstrumenten erbrachten unsere Vorfahren verblüffende Leistungen. Dies galt ganz besonders in der Zeit der Zweiten Industriellen Revolution zwischen der Mitte des 19. und des 20. Jahrhunderts, als eine ganze Reihe technischer Erfindungen das Leben dramatisch veränderte, wie Strom und...
Sustainable food production and ethics
"Sustainability has become an issue widely debated in many countries. Given the central role of food supply and the emotional relationship that modern mankind still has to its food, sustainability is seen as a value which has to be maintained throughout food supply chains. The complexity of modern food systems invokes a variety of ethical implications which emerge from contrasts between ideals, perceptions and the conditions of technical processes within food systems, and the concerns connected to this. This book covers a broad range of aspects within the general issue of sustainable food production and ethics. Linking different academic disciplines, topics range from reflections about the roots of sustainability and the development of concepts and approaches to globalisation and resilience of food systems as well as specific ethical aspects of organic farming and animal welfare. Modern technologies which are intensely advocated by certain stakeholder groups and their societal challenges are addressed, as are many other specific cases of food production and processing, consumer perception and marketing."
