Browse Results For:
A Legal History of Wine in America
Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day—and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce. As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society—and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.
Perspectives on Growing Sustainable Food Systems in the Twenty-First
Interest in the food we eat and how it is produced, distributed, and consumed has grown tremendously in the last few years. Consumers are exchanging highly processed, genetically engineered, chemical-laden, and pesticide-contaminated food often associated with big agribusinesses for fresh produce grown using organic methods. The growth of farmers markets from 1,755 in 1994 to over 7,500 today, in both urban and rural areas, is just one indication that consumers are interested in knowing who produced their food and how the food was produced. This book addresses the importance of creating food systems that are sustainable by bringing together a number of experts in the fields of law, economics, nutrition and social sciences, as well as farmers and advocates. These experts share their perspectives on some of the pressing issues related to sustainable food systems and offer solutions for achieving healthy, sustainable, and equitable food systems in the future. Interest in the food we eat and how it is produced, distributed, and consumed has grown tremendously in the last few years. Consumers are exchanging highly processed, genetically engineered, chemical-laden, and pesticide-contaminated food often associated with big agribusinesses for fresh produce grown using organic methods. The growth of farmers markets from 1,755 in 1994 to over 7,500 today, in both urban and rural areas, is just one indication that consumers are interested in knowing who produced their food and how the food was produced.
Agricultural Technology and the Making of Hawai`i's Premier Crop
Sugarcane cultivation began in Hawai‘i with the arrival of Polynesian settlers, expanding into a commercial crop in the early 1800s. Hawai‘i’s sugar industry, a significant economic and political force in the last half of the nineteenth century entered the twentieth century heralding major improvements in sugarcane varieties, irrigation systems, fertilizer use, biological pest control, and the use of steam power for field and factory operations. By the 1920s the industry was probably the most technologically advanced in the world. However, Hawai‘i’s annexation by the United States in 1898 invalidated the Kingdom’s contract labor laws, reduced the plantations’ hold on labor, and resulted in successful strikes by Japanese and Filipino workers. The industry survived the low sugar prices of the Great Depression and labor shortages of World War II by mechanizing to increase labor productivity. The industry saw science-driven gains in productivity and profitability in the 1950s and 1960s, but beginning in the 1970s unprecedented economic pressures reduced the number of plantations from twenty-seven in 1970 to only four in 2000. By 2011 only one plantation remained.
This book focuses on the technological and scientific advances that allowed Hawai‘i’s sugar industry to become a world leader and HC&S to survive into the twenty-first century. The authors also discuss the enormous societal and environmental changes caused by the sugar industry’s aggressive search for labor, land, and water resources.
Two Centuries of Midwest Foodways
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners._x000B__x000B_Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, tangy ketchup concocted from wild sour grapes, rich Chicago cheesecakes, and savory gefilte fish from Minnesota northern pike._x000B__x000B_Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes and ample illustrations, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Biotechnology and the Kellogg Cereal Enterprise
A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America’s most enduring and storied food enterprises. In the late-nineteenth century, John H. Kellogg relentlessly experimented with state-of-the-art advances in nutritional and medical science at his Battle Creek Sanitarium. At the same time, he was directly involved in overhauling the form and function of the broader landscapes in which his health practice was situated. Innovations in food-manufacturing machinery, urban sewer infrastructure, and agricultural technology came together to forge an extensible geography of his patients bodies, changing the way Americans consumed and digested food.
In his novel approach to the study of the Kellogg enterprise, Bauch asks his readers to think geographically about the process of digesting food. Beginning with the stomach, the chapters move outward from the Sanitarium through the landscapes and technologies that materialized Kellogg’s particular version of digestion. Far from a set of organs confined to the epidermal bounds of the body, the digestive system existed in other places. From food processing machines, to urban sewerage, to agricultural fields, A Geography of Digestion paints a grounded portrait for one of the most basic human processes of survival – the incorporation of food into our bodies – leading us to question where exactly our bodies are located.
Grounded Practical Theology
Christians in the United States are on a quest for good food. And yet, at every turn, they confront brokenness in the food system. Access to healthy food is not secure. Farmers and laborers struggle to find meaningful agricultural work that pays a livable wage. Animals and the land are abused. At the public policy level, legislation has increasingly favored mass-produced products in order to provide the largest amount of food to the greatest number of people at the lowest possible prices— regardless of the consequences. Unable to trace the sources of their food, and perhaps even the ingredients, consumers are vulnerable to a deep and abiding alienation. Still, many religions, including the Christian tradition, orient themselves around the table, a site for connection and nourishment. Good Food is a practical theology grounded in a rich ethnographic study of the food practices of diverse faith communities and populations. In the midst of the wounded food system, they are hopeful but not naïve, and in their imaginative work, the seeds for a thriving food system are taking root. Grounded in unflinching analysis and encompassing both theological and moral implications, Ayres examines actual religious practices of food justice, discovering in the process a grounded theology for food. Ayres challenges people of faith to participate in communal initiatives that will make a real difference—to support local farmers, grow their own food, and advocate for fair food policies. Good Food equips readers with the theological and practical tools needed to safeguard that which sustains us: food.
Perspectives on Eating from the Past and a Preliminary Agenda for the Future
Grow Food, Cook Food, Share Food is a practical food history lesson, an editorial on our use of packaged convenience foods, and a call to arms—of the kitchen variety. Mixing food writing and history, adding a dash of cookbook, author and scholar Ken Albala shares the story of what happened when he started taking food history seriously and embarked on a mission to grow, cook, and share food in the ways that people did in the past.
Albala considers what the traditions we have needlessly lost have to offer us today: a serious appreciation for the generative power of the earth, the great pleasures of cooking food, and the joy of sharing food with family, friends, and even strangers. In Albala’s compelling book, obscure seventeenth-century Italian farmer-nobles, Roman statesmen, and quirky cheesemakers from the fifteenth and sixteenth centuries all offer lessons about our relationship with the food we eat.
A rare form of historical activism, Grow Food, Cook Food, Share Food is written for anyone who likes to eat, loves to cook, and knows how to throw a great dinner party.
Case Studies on Local Food Supply Chains
In an increasingly commercialized world, the demand for better quality, healthier food has given rise to one of the fastest growing segments of the U.S. food system: locally grown food. Many believe that “relocalization” of the food system will provide a range of public benefits, including lower carbon emissions, increased local economic activity, and closer connections between consumers, farmers, and communities. The structure of local food supply chains, however, may not always be capable of generating these perceived benefits.
Growing Local reports the findings from a coordinated series of case studies designed to develop a deeper, more nuanced understanding of how local food products reach consumers and how local food supply chains compare with mainstream supermarket supply chains. To better understand how local food reaches the point of sale, Growing Local uses case study methods to rigorously compare local and mainstream supply chains for five products in five metropolitan areas along multiple social, economic, and environmental dimensions, highlighting areas of growth and potential barriers. Growing Local provides a foundation for a better understanding of the characteristics of local food production and emphasizes the realities of operating local food supply chains.
Four Seasons, Six Generations
From Prohibition to the Present
A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods. Thomas Pinney goes on to examine the effects of World War II and how the troubled postwar years led to the great wine boom of the late 1960s, the spread of winegrowing to almost every state, and its continued expansion to the present day.
The history of wine in America is, in many ways, the history of America and of American enterprise in microcosm. Pinney's sweeping narrative comprises a lively cast of characters that includes politicians, bootleggers, entrepreneurs, growers, scientists, and visionaries. Pinney relates the development of winemaking in states such as New York and Ohio; its extension to Pennsylvania, Virginia, Texas, and other states; and its notable successes in California, Washington, and Oregon. He is the first to tell the complete and connected story of the rebirth of the wine industry in California, now one of the most successful winemaking regions in the world.