LEADER 00000cam  22000004i 4500 
001    ocn829239293 
003    OCoLC 
005    20130703124132.0 
008    130221s2013    maua     b    001 0 eng   
010      2013002196 
019    840822254 
020    9780824212131|qissue 2 
020    0824212134|qissue 2 
020    9780824212117|qseries 
020    0824212118|qseries 
035    (OCoLC)829239293 
035    (OCoLC)829239293|z(OCoLC)840822254 
040    DLC|beng|erda|cDLC|dYDXCP|dOCLCO|dEGM|dGVA|dIAD|dPHA|dLMR
       |dCOA|dFM0|dCGN|dVP@|dOCLCQ|dSGB|dCKE 
042    pcc 
049    CKEA 
050 00 GN407|b.B87 2013 
082 00 394.1/2|223 
245 04 The business of food. 
264  1 Ipswich, MA :|bH.W. Wilson, A Division of EBSCO Publishing,
       Inc.,|c2013. 
300    xii, 199 pages :|billustrations ;|c26 cm. 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
490 1  The reference shelf ;|vv. 85, no. 2 
504    Includes bibliographical references (pages 193-194) and 
       index. 
505 00 |gPreface :|tFood movement politics --|tgThe|tnew farm 
       movement : America's new farmer: a slow and local practice
       ;|tSlow food movement /|rFood Industry Watch, 2010 ;
       |tBringing local food to the lunch line /|rSusan McCrory ;
       |tSandhills Farm to Table Co-op goal: meeting local food 
       needs with local food /|rJames Matson and Jeremiah Thayer 
       ;|tA new prescription for the local food movement /
       |rKendra Klein ;|tPastoral romance /|rBrent Cunningham ;
       |tThe local-global food connection /|rAmy Mayer ;|tTop ten
       barriers to local food access for low-income individuals /
       |rlocalFoodconnection.org --|tMedia and how-to cooking : 
       Celebrity chefs and foodie culture ;|tKitchen gods /|rLisa
       Abend ;|tHow Food Network star whipped a hashtag into a 
       Giada bump /|rMichael Humphrey ;|tThe reality of reality 
       TV: Jillian Hopke's sweet victory in the Cupcake Wars /
       |rLynnette Porter ;|tChocolate-dipped candies, and Geo. 
       Abowd & Son, confectioners /|rMaureen Abowd ;|tBobby Flay 
       would like you to know that he's not the screaming type /
       |rAnna Roth ;|tFood rules /|rAli Lorraine, Babriel 
       Beltrone, and D.M. Levine ;|tWhere do foodies come from? /
       |rCliff Bostock --|tBig food business :|tThe dilemma of 
       mass food production ;|tFood co-ops brace for arrival of 
       giant rivals like Whole Foods, Trader Joe's /|rJohn Miller
       ;|tMonsanto, genetic engineering, and food /|rBetsey 
       Piette ;|tIs the junk food industry buying the WHO? /|rTom
       Philpott ;|tOrganics "thrown under the bus" in farm bill 
       extension, say industry advocates /|rCookson Beecher ;
       |tDissected dreams: California's engineered cornucopia 
       falters /|rMatt Black ;|tThe other side of the valley /
       |rBarry Estabrook --|tThe art of food writing :
       |tEverybody's a critic ;|tIncredible edibles /|rKim Honey 
       ;|tShould food critics be anonymous? My talk with Jonathan
       Kauffman /|rJohn Birdsall ;|tThe food movement, rising /
       |rMichael Pollan ;|tFood anthropology and happy mediums /
       |rDana Staves ;|tComfort me with gnocchi /|rSara B. 
       Franklin ;|tMy mom couldn't cook /|rTim Junod --|tOpen for
       business :|tThe ins and outs of the restaurant business ;
       |tDinner for schmucks /|rAlan Richman ;|tChef Q & A: 
       Thomas Keller /|rBecky Paskin ;|tCharity case: can a 
       restaurant that gives all its profits away succeed in 
       D.C.? /|rJessica Sidman ;|tOpening a restaurant takes 
       sweat, savvy, courage, and cash /|rNancy Leson ;|tCheck, 
       please /|rJohn Colapinto. 
650  0 Food|xSocial aspects. 
650  0 Food habits. 
650  0 Food consumption. 
650  0 Food|xEconomic aspects. 
710 2  H.W. Wilson Company. 
830  0 Reference shelf ;|vv. 85, no. 2. 
938    YBP Library Services|bYANK|n10370917 
994    02|bCKE 
999    Not a dup