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This book analyzes the impact food aid programmes have had over the past fifty years, assessing the current situation as well as future prospects. Issues such as political expediency, the impact of international trade and exchange rates are put under the microscope to provide the reader with a greater understanding of this important subject matter.This book will prove vital to students of development economics and development studies and those working in the field.

Food relief. --- Food relief --- Food relief, American --- Development economics. --- Economics --- Economic development --- American food relief --- Famine relief --- Food aid programs --- Food assistance programs --- Disaster relief --- Humanitarian assistance --- Public welfare --- Emergency food supply --- Government policy --- Food distribution programs

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Cet ouvrage étudie en détail deux questions liées à l’aide alimentaire. D’abord il examine l’efficacité de l’aide alimentaire pour promouvoir la sécurité alimentaire et la lutte contre la pauvreté. Il s’agit là d’une question qui n’est toujours pas tranchée : les études indépendantes sur les activités de développement liées à l’aide alimentaire oscillent entre un optimisme prudent et un pessimisme nuancé. Cette étude montre clairement que l’aide alimentaire en nature a des coûts importants estimés à au moins 30% en moyenne. Par contre, la plupart des achats locaux et des importations issues de la région sont des moyens efficaces de fournir une aide alimentaire. On pourrait ainsi réaliser des gains d’efficience considérables en élargissant les sources d’approvisionnement en denrées alimentaires. Cette étude montre qu’une aide financière constitue dans la plupart des cas la meilleure solution. C’est presque toujours le moyen le plus efficace de financer une distribution directe de vivres ou d’apporter une aide budgétaire au développement en général ou à des projets.

Electronic books. -- local. --- Food relief -- Evaluation. --- Food relief, American -- Management. --- Social Welfare & Social Work --- Social Sciences --- Social Welfare & Social Work - General --- Food relief --- Food relief, American --- Evaluation. --- Management. --- American food relief --- Famine relief --- Food aid programs --- Food assistance programs --- Disaster relief --- Humanitarian assistance --- Public welfare --- Emergency food supply --- Food distribution programs

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"Uses recently declassified sources to trace the successes and limitations of the Johnson administration's efforts to use food aid as a diplomatic tool during the Cold War, both to gain support for U.S. policies and to reward or punish allies such as Israel, India, and South Vietnam"--Provided by publisher.

Food relief, American --- Food supply --- Political aspects. --- Political aspects --- Johnson, Lyndon B. --- United States --- Developing countries --- Foreign relations --- Food control --- American food relief --- Johnson, Lyndon Baines, --- Chan-sên, --- Dzhonson, Lindon, --- L. B. J. --- ג'ונסון, לינדון --- ジョンソン, --- Johnson, L. --- Čhō̜nsan, Lindō̜n Bī., --- Produce trade --- Agriculture --- Food security --- Single cell proteins

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How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.

Diet --- Food crops --- academic. --- agriculture. --- american food. --- cooking. --- cuisine. --- culinary history. --- culinary. --- cultural history. --- cultural studies. --- culture. --- farm to table. --- food and drink. --- food history. --- food. --- hickory nuts. --- maple syrup. --- northern california. --- personal. --- regional cuisine. --- regional culture. --- regional foods. --- regional. --- scholarly. --- shagbark. --- social history. --- social studies. --- sommelier. --- terroir. --- traditional cuisine. --- traditional foods. --- vermont. --- wine lover. --- wine. --- wisconsin.

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Suzanne Junod's essay "Proscribing Deception": The Gould Net Weight Amendment and the Origins of Mandatory Nutrition Labeling" is the winner of the 2017 Charles Thomson Prize of the Society for the History of the Federal Government. In the second half of the nineteenth century, ways of thinking about food changed as chemists and physiologists identified nutrients and bodily needs and as urbanization, industrialization, and colonial encounters challenged traditional dietary customs and assumptions. Emerging as a reaction to concerns about industrial and military power, social welfare, and public health, the science of nutrition sought to define the norms and needs of variable human bodies, setting standards for bodies and foods that would enable physicians and politicians to develop nutritional recommendations and food policies for individuals and populations. Setting Nutritional Standards brings together authors from a variety of disciplines to explore perspectives on the theory, practices, and policies of modern nutrition science from the 1860s to the 1960s. The essays place the new science of nutrition within the changing social landscapes of Western Europe and the United States at the intersection of medicine, policy, social reform agendas, and public health initiatives. CONTRIBUTORS: Nick Cullather, Suzanne Junod, Deborah Neill, Elizabeth Neswald, David F. Smith, Ulrike Thoms, Corinna Treitel, Ina Zweiniger-Bargielowska Elizabeth Neswald is associate professor for the history of science and technology at Brock University, Canada. David F. Smith is Honorary Senior Lecturer in the history of medicine at the University of Aberdeen. Ulrike Thoms is a historian of science and researcher at the Max Planck Institute for the History of Science.

Food --- Diet --- Nutrition policy --- Food policy --- Nutrition --- Nutrition and state --- State and nutrition --- Social policy --- Health --- Food habits --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Dietaries --- Gastronomy --- Standards --- History --- Government policy --- Alimentation --- Physiology --- Dietetics --- Digestion --- Malnutrition --- Health aspects --- Polityka żywnosciowa --- Żywienie --- Żywność --- historia --- normy --- Primitive societies --- American food. --- European food. --- diet. --- doctors. --- eighteen hundreds. --- food planning. --- history of food. --- literature for nutritionists, history of nutrition science. --- medical history. --- modern history. --- nineteenth century. --- nutritionists. --- sociology. --- twentieth century.