LEADER 04480nam 2200661Ia 450 001 9910463241303321 005 20200520144314.0 010 $a0-8122-0375-5 024 7 $a10.9783/9780812203752 035 $a(CKB)2670000000418294 035 $a(OCoLC)859160906 035 $a(CaPaEBR)ebrary10748606 035 $a(SSID)ssj0001054023 035 $a(PQKBManifestationID)11674628 035 $a(PQKBTitleCode)TC0001054023 035 $a(PQKBWorkID)11125654 035 $a(PQKB)11466752 035 $a(MiAaPQ)EBC3442174 035 $a(MdBmJHUP)muse26738 035 $a(DE-B1597)449217 035 $a(OCoLC)979622737 035 $a(DE-B1597)9780812203752 035 $a(Au-PeEL)EBL3442174 035 $a(CaPaEBR)ebr10748606 035 $a(CaONFJC)MIL682406 035 $a(EXLCZ)992670000000418294 100 $a20130903d2004 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aExposes and excess$b[electronic resource] $emuckraking in America, 1900/2000 /$fCecelia Tichi 210 $aPhiladelphia $cUniversity of Pennsylvania Press$d2004 215 $a1 online resource (243 p.) 225 0 $aPersonal Takes 225 0$aPersonal takes 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-322-51124-1 311 $a0-8122-1926-0 320 $aIncludes bibliographical references and index. 327 $tFront matter --$tContents --$tChapter 1. From The jungle to Fast Food Nation --$tChapter 2. Bulked Up and Hollowed Out --$tChapter 3. Muckrakers c. 1900 --$tChapter 4. Muckrakers c. 2000 --$tEpilogue. Tipping Point, or the Long Goodbye? --$tBibliography --$tIndex --$tAcknowledgments 330 $aFrom robber barons to titanic CEOs, from the labor unrest of the 1880's to the mass layoffs of the 1990's, two American Gilded Ages-one in the early 1900's, another in the final years of the twentieth century-mirror each other in their laissez-faire excess and rampant social crises. Both eras have ignited the civic passions of investigative writers who have drafted diagnostic blueprints for urgently needed change. The compelling narratives of the muckrakers-Upton Sinclair, Ida Tarbell, Lincoln Steffens, and Ray Stannard Baker among them-became bestsellers and prizewinners a hundred years ago; today, Cecelia Tichi notes, they have found their worthy successors in writers such as Barbara Ehrenreich, Eric Schlosser, and Naomi Klein. In Exposés and Excess Tichi explores the two Gilded Ages through the lens of their muckrakers. Drawing from her considerable and wide-ranging work in American studies, Tichi details how the writers of the first muckraking generation used fact-based narratives in magazines such as McClure's to rouse the U.S. public to civic action in an era of unbridled industrial capitalism and fear of the immigrant "dangerous classes." Offering a damning cultural analysis of the new Gilded Age, Tichi depicts a booming, insecure, fortress America of bulked-up baby strollers, McMansion housing, and an obsession with money-as-lifeline in an era of deregulation, yawning income gaps, and idolatry of the market and its rock-star CEOs. No one has captured this period of corrosive boom more acutely than the group of nonfiction writers who burst on the scene in the late 1990's with their exposés of the fast-food industry, the world of low-wage work, inadequate health care, corporate branding, and the multibillion-dollar prison industry. And nowhere have these authors-Ehrenreich, Schlosser, Klein, Laurie Garrett, and Joseph Hallinan-revealed more about their emergence as writers and the connections between journalism and literary narrative than in the rich and insightful interviews that round out the book. With passion and wit, Exposés and Excess brings a literary genre up to date at a moment when America has gone back to the future. 606 $aJournalism$xSocial aspects$zUnited States 606 $aSocial problems$xPress coverage$zUnited States 607 $aUnited States$xSocial conditions$y20th century 608 $aElectronic books. 615 0$aJournalism$xSocial aspects 615 0$aSocial problems$xPress coverage 676 $a302.230973 700 $aTichi$b Cecelia$f1942-$0595969 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910463241303321 996 $aExposes and excess$92493010 997 $aUNINA LEADER 04729nam 2200793 a 450 001 9910781225703321 005 20170816125053.0 010 $a1-78238-034-5 010 $a0-85745-216-9 024 7 $a10.1515/9780857452160 035 $a(CKB)2550000000036964 035 $a(EBL)717891 035 $a(OCoLC)733040230 035 $a(SSID)ssj0000538600 035 $a(PQKBManifestationID)12193262 035 $a(PQKBTitleCode)TC0000538600 035 $a(PQKBWorkID)10559818 035 $a(PQKB)10266247 035 $a(MiAaPQ)EBC717891 035 $a(DE-B1597)637596 035 $a(DE-B1597)9780857452160 035 $a(EXLCZ)992550000000036964 100 $a20110225d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aLiquid bread$b[electronic resource] $ebeer and brewing in cross-cultural perspective /$fedited by Wulf Schiefenho?vel and Helen Macbeth 210 $aNew York $cBerghahn Books$d2011 215 $a1 online resource (264 p.) 225 1 $aThe anthropology of food and nutrition ;$vv. 7 300 $aDescription based upon print version of record. 311 $a1-78238-033-7 311 $a0-85745-215-0 320 $aIncludes bibliographical references and index. 327 $aLIQUID BREAD; Contents; LIST OF FIGURES; LIST OF TABLES; preface; LIST OF CONTRIBUTORS; INTRODUCTION - ASSEMBLING PERSPECTIVES ON BEER; CHAPTER 1 - NATURAL INGESTION OF ETHANOL BY ANIMALS: WHY?; CHAPTER 2 - HEALTHY OR DETRIMENTAL? PHYSIOLOGICAL, PSYCHIATRIC AND EVOLUTIONARY ASPECTS OF DRINKING BEER; CHAPTER 3 - BEER: HOW IT`S MADE - THE BASICS OF BREWING; CHAPTER 4 - INTERDISCIPLINARY INVESTIGATIONS INTO THE BREWING TECHNOLOGY OF THE ANCIENT NEAR EAST AND THE POTENTIAL OF THE COLD MASHING PROCESS; CHAPTER 5 - BEER IN PREHISTORIC EUROPE; CHAPTER 6 - BEER AND BEER CULTURE IN GERMANY 327 $aCHAPTER 7 - EUROPE NORTH AND SOUTH, BEER AND WINE: SOME REFLECTIONS ABOUT BEER AND MEDITERRANEAN FOOD1CHAPTER 8 - LIVING IN THE STREETS: BEER ACCEPTANCE IN ANDALUSIA DURING THE TWENTIETH CENTURY1; CHAPTER 9 - THE THIRST FOR TRADITION: BEER PRODUCTION AND CONSUMPTION IN THE UNITED KINGDOM; CHAPTER 10 - BEER IN THE CZECH REPUBLIC; CHAPTER 11 - ALCOHOL CONSUMPTION AND BINGE DRINKING IN GERMAN AND AMERICAN FRATERNITIES: ANTHROPOLOGICAL AND SOCIAL PSYCHOLOGICAL ASPECTS; CHAPTER 12 - RUGBY, RACING AND BEER IN NEW ZEALAND: COLONISING A CONSUMER CULTURE 327 $aCHAPTER 13 - BEER, RITUAL AND CONVIVIALITY IN NORTHERN CAMEROONCHAPTER 14 - THE GENDER OF BEER: BEER SYMBOLISM AMONG THE KAPSIKI/HIGI AND THE DOGON; CHAPTER 15 - RITUAL USE OF BEER IN SOUTH-WEST TANZANIA1; CHAPTER 16 - Brewing Sorghum Beer in Burkina Faso: A Study in Food Technology from the Perspective of Anthropological Linguistics; CHAPTER 17 - RICE BEER AND SOCIAL COHESION IN THE KELABIT HIGHLANDS, SARAWAK; Chapter 18 - TRADITION AND CHANGE: BEER CONSUMPTION IN NORTHEAST LUZON, PHILIPPINES; CHAPTER 19 - CULTURE, MARKET AND BEER CONSUMPTION 327 $aCHAPTER 20 - BEER AND EUROPEAN MEDIA: GLOBAL vs. LOCALGLOSSARY; index 330 $a Beer is an ancient alcoholic drink which, although produced through a more complex process than wine, was developed by a wide range of cultures to become internationally popular. This book is the first multidisciplinary, cross-cultural collection about beer. It explores the brewing processes used in antiquity and in traditional societies; the social and symbolic roles of beer-drinking; the beliefs and activities associated with it; the health-promoting effects as well as the health-damaging risks; and analyses the modern role of large multinational companies, which own many of the breweries 410 0$aAnthropology of food and nutrition ;$vv. 7. 606 $aDrinking customs$vCross-cultural studies 606 $aDrinking of alcoholic beverages$vCross-cultural studies 606 $aBeer$xSocial aspects 606 $aBrewing$xSocial aspects 610 $aanthropology of food. 610 $abeer culture. 610 $abeer. 610 $abrewing. 610 $aculinary tradition. 610 $acultural heritage. 610 $afood heritage. 610 $afood studies. 610 $ahistory of beer. 615 0$aDrinking customs 615 0$aDrinking of alcoholic beverages 615 0$aBeer$xSocial aspects. 615 0$aBrewing$xSocial aspects. 676 $a641.873 701 $aSchiefenho?vel$b Wulf$f1943-$01514148 701 $aMacbeth$b Helen M$01269437 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910781225703321 996 $aLiquid bread$93749074 997 $aUNINA LEADER 04312nam 2200961z- 450 001 9910557283703321 005 20210501 035 $a(CKB)5400000000041203 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69335 035 $a(oapen)doab69335 035 $a(EXLCZ)995400000000041203 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aOptimal Tourism Development 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (186 p.) 311 08$a3-03943-691-0 311 08$a3-03943-692-9 330 $aThe early days of tourism development had a nai?ve vision of tourism's impacts on society in terms of economic, social, and environmental benefits. Time has passed, and we have learnt lessons regarding the success and failure of tourism development. Mass tourism development has pros and cons and is not necessarily the optimal development model. Alternative development strategies should be contemplated. This Special Issue deals with different topics concerning optimal tourism development. Destination management requires further understanding of different issues, such as carrying capacity, income-based optimal supply size, identification and development of optimal market niches, and adaptation or environmental protection strategies. Tourism planning is concerned with the role of economies of agglomeration, i.e., the advantages of spatial clusters vs scattered development. Additionally, support for and investment in innovation, accessibility, and mobility are relevant nowadays. From the stakeholders' perspective, it is relevant to discuss ways of cooperating and sources of conflicts among different sectors and actors, governance and incentives for sustainable tourism practices, and equity and economic distribution of benefits. Finally, the development of methodological tools for the assessment of optimal tourism development is necessary for policy making, in particular the development of methods that are capable of integrating economic, environmental, and social criteria. 606 $aEconomics, finance, business & management$2bicssc 610 $aair pollution 610 $aChina 610 $acluster analysis 610 $acommunication 610 $aconstruction materials 610 $acore resource identification 610 $acorporate social responsibility 610 $adestination image 610 $adevelopment process design 610 $aeconomic 610 $aenvironment 610 $aenvironmental and social responsibility 610 $aenvironmental barriers 610 $aEU 610 $aExtremadura 610 $ageographical information systems 610 $aGetis-Ord G (d) 610 $agravity model 610 $ahealthy architecture 610 $aheritage building 610 $ahotel services 610 $ainbound tourism 610 $aInternet 610 $aLISA 610 $amarketing strategies 610 $aMoran's I 610 $amulticriteria assessment 610 $aNational Parks 610 $anature tourism 610 $aPM2.5 610 $aproduct innovation model 610 $apublic use 610 $aradon 610 $areal-estate market 610 $arural development 610 $asegmentation 610 $asituational 610 $asociodemographic 610 $aSpain 610 $aspatial analyses 610 $aspatial clusters 610 $aspatial statistics 610 $asustainable destination 610 $asustainable tourism 610 $aterritorial sustainability 610 $atourism 610 $atourism product development 610 $atourist housing 610 $atourist recycling behaviour 610 $atransformative tourism experience 610 $aunderground building 610 $aWard's method 615 7$aEconomics, finance, business & management 700 $aCampos-Soria$b Juan A$4edt$01296142 702 $aCampos-Soria$b Juan A$4oth 906 $aBOOK 912 $a9910557283703321 996 $aOptimal Tourism Development$93023803 997 $aUNINA LEADER 02721nam 2200757z- 450 001 9910557617303321 005 20220321 035 $a(CKB)5400000000045228 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/79623 035 $a(oapen)doab79623 035 $a(oapen)79623 035 $a(EXLCZ)995400000000045228 100 $a20202203d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aEmerging Trends in Beverage Processing 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (128 p.) 311 08$a3-0365-1090-7 311 08$a3-0365-1091-5 330 $aEmerging Trends in Beverage Processing describes several non-thermal emerging technologies and biotechnologies. The use of non-thermal technologies represnts the future of food processing because due to the ability of such technologies to increase the shelf life, preserving nutritional and sensory quality. 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