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A rising-star food writer takes us on a gastronomic adventure around Paris and its melting pot of cuisines

Newens C: Moveable Feasts / B

Moveable Feasts

A FINANCIAL TIMES BEST FOOD & DRINK BOOK OF THE YEAR

Fermenting for the Future reveals the fascinating story of tsukemono, the rich variety of pickles that have been an integral part of the Japanese diet for over a thousand years. Today, industrial pasteurization and declining agrodiversity have led to the disappearance of many of the hundreds of traditional tsukemono along with their benefits to human health. While fermenting vegetables and fruit was once a task of domestic drudgery, Aya Hirata Kimura shows how the art of tsukemono can now be appreciated as a catalyst for sociocultural change amid a growing awareness of the drawbacks of antibiotic modernity. By examining the complex socio-environmental facets of tsukemono, Kimura deepens our understanding of how the modernization of food and agriculture transform not only human relationships to plants and the land but also the microbial diversity in our food systems and bodies.

Japanese Pickles and Microbial Foodways

Fermenting for the Future

Dial up your inner Dior with this beautifully designed colouring book - a stylish homage to the fashion powerhouse.Featuring artwork inspired by the brand - collections, catwalk looks and key pieces - the world is your runway as you colour and customise stunning Dior ensembles and iconic signature looks through fashion history, from organza dresses and Oscars gowns to timeless handbags and signature perfumes, and beyond!Showcasing the Lady Dior bag, The New Look, celebrity clients and more, this is a celebration of one of the finest fashion brands in the world.

A Colouring Collection Inspired by Dior

The Art of Fashion

'Essential' CHRIS VAN TULLEKEN 'Punchy' JULIAN BAGGINI 'Gripping' TIM SPECTOR WINNER OF THE GUILD OF FOOD WRITERS AWARDS SHORTLISTED FOR THE FORTNUM &amp; MASON FOOD AND DRINK AWARDS Food is life but our food system is killing us. Our global food system lies in the tight grip of a handful of powerful players who are prioritising profit at any cost - despite rising obesity, ill-health and a worsening climate crisis - aided by governments who are letting them get away with it. Stuart Gillespie, a veteran of four decades at the frontline of global food policy, reveals how we can transform it into a system that can nourish all of us, as well as the planet we live on. Both unflinching exposé and revolutionary call to arms, Food Fight maps a way towards a new system and reveals the solutions within our grasp.

From Plunder and Profit to People and Planet

Food Fight

Earthscan Food and Agriculture

Sustainable Cacao Cultivation in Latin America

„Wenn du ein richtiger Mann sein willst, geh zur Müllabfuhr.“ Diesen Rat gab Simon Paré-Pouparts Stiefvater ihm und prägte damit sein weiteres Leben. Schon als Schüler begann Simon in Montreal als Müllmann zu arbeiten und ist diesem Beruf trotz Studiums und anderer Tätigkeiten bis heute treugeblieben.
Eindringlich, amüsant und mit soziologischem Gespür erzählt er von zwanzig Jahren zwischen überquellenden Mülltonnen, körperlicher Schwerstarbeit und außergewöhnlichem Teamgeist, und gibt Einblick in einen oft übersehenen, unverzichtbaren Beruf. Zugleich legt er Männlichkeitsbilder offen und wirft einen klugen Blick auf unsere Wegwerfgesellschaft. Eine Verneigung vor den Menschen, die unsere Städte am Laufen halten.

Aufzeichnungen eines Müllmanns

Dreckskerl

This book presents an analysis of climate change and agricultural laws in Kenya, Nigeria, and South Africa in order to determine whether they adequately addressed the concept of agricultural adaptation.Agriculture is one of the sectors of the economy that is contributing to climate change, and at the same time the sector is heavily impacted by climate change. Therefore agricultural adaptation is required. Focusing on three countries, this book provides a novel, comparative examination of how and to what extent the law promotes agriculture-focused adaptation in these countries. The role of the law in addressing issues such as water management strategies, soil conservation methods, and crop production methods is discussed. This book identifies gaps in the regulatory frameworks for agricultural adaptation and highlights the lack of adaptive capacity of African agriculture due to weak or non-existing legal frameworks. It discusses ways to remedy these gaps through specific on-farm adaptation strategies, legislative amendments to consolidate all relevant national climate change-related policies and laws with agricultural policies and laws that have relevant provisions on adaptation as medium-term solutions, and the development of a specific framework law for agriculture-focused adaptation, incorporating essential agricultural adaptation strategies, could perhaps be enacted as long-term solutions to the regulatory gaps.This book will be of great interest to students and scholars of law, climate change, food and agriculture, sustainable development, and African studies.

Reflections from Kenya, Nigeria, and South Africa

Agricultural and Climate Change Adaptation Law in Africa

This book examines Kerala's recent development trajectory and highlights the impact of COVID-19 on its economy. It analyzes Kerala's growth and structural transformation while engaging critically with issues related to employment and migration. The book delves into policies aimed at reintegrating return migrants into Kerala's development process. It examines the implications of Free Trade Agreements and policies initiated by the Government of India under the WTO regime on agriculture. The chapters in the book also investigate the impact of the growth trajectories on distributional aspects of inequality and social mobility.Timely and topical, the book will be an indispensable resource for students and researchers of economics, development studies, trade, labour and migration, political economy, Kerala economy, and South Asian studies.

Labor and Trade Mobility in times of Pandemic

Kerala Transforming

POP. Kultur und Kritik

'Pop. Kultur und Kritik' analysiert und kommentiert die wichtigsten Tendenzen der aktuellen Popkultur in den Bereichen von Musik und Mode, Politik und Ökonomie, Internet und Fernsehen, Literatur und Kunst. Die Zeitschrift richtet sich sowohl an Wissenschaftler*innen und Student*innen als auch an Journalist*innen und alle Leser*innen mit Interesse an der Pop- und Gegenwartskultur. Heft 28 widmet sich neben vielen Gegenwartsthemen u.a. der aktuellen US-amerikanischen Popkultur.
Gefördert durch die Deutsche Forschungsgemeinschaft (DFG)&nbsp;- SFB 1472&nbsp;'Transformationen des Populären'.

»Pop. Kultur und Kritik« analysiert und kommentiert die wichtigsten Tendenzen der aktuellen Popkultur in den Bereichen von Musik und Mode, Politik und Ökonomie, Internet und Fernsehen, Literatur und Kunst. Die Zeitschrift richtet sich sowohl an Wissenschaftler*innen und Student*innen als auch an Journalist*innen und alle Leser*innen mit Interesse an der Pop- und Gegenwartskultur. Heft 28 widmet sich neben vielen Gegenwartsthemen u.a. der aktuellen US-amerikanischen Popkultur.
Gefördert durch die Deutsche Forschungsgemeinschaft (DFG)&nbsp;– SFB 1472&nbsp;»Transformationen des Populären«.

Kultur und Kritik (Jg. 15, 1/2026)

'Essential reading, as far as I'm concerned . . . Will become a classic' NIGELLA LAWSON'The millennial answer to Mary Berry and Jamie Oliver' MAIL ON SUNDAY This is a book for people who spend most of their time thinking about what to have for dinner.For people who communicate big feelings through food.And for people who know that a bowl of pasta is never really just a bowl of pasta.From crispy gnocchi with hot and sour tomatoes and grated halloumi to chubby ricotta basil dumplings, from spatchcocked chicken with pepper sauce to salty coconut granola, this is a book bursting with over sixty mouthwatering recipes for every occasion. Because in our real lives, we need all kinds of dinners. Food to keep our hands (and brain) busy, lap dinners for tired souls, batch cooks for busy days ahead and emergency treats, because sometimes we just need emergency treats.Weaving together recipes, memories, essays and Strong Feelings about supermarket cheddar, female friendship and food we eat when we're alone, But First, Dinner is Eleanor Steafel's hilarious and heartfelt manifesto on how to answer the dinner question - no matter what sort of day we are having.'Ellie Steafel has a Laurie Colwin-like ability to put into words the endless internal dialogue so many of us have about what we do (and don't) want to eat, with recipe suggestions so perfect I felt she was reading my mind: simply wonderful' RACHEL RODDY 'Brilliant. Once-in-a-generation warm, accessible food writing of the sort that makes you want to lick the page. You'll want a copy for the kitchen and another one to keep by your bed' INDIA KNIGHT

Food for Our Real Lives - 'Will become a classic' Nigella Lawson

But First, Dinner

'If you're interested in what we really eat, read this' Felicity Cloake 'Benton is the man for the job' Pen Vogler, TLS Isn't British food meant to be bad? Stiff sandwiches, limp vegetables, dry roasts crying out for gravy. We've come a long way from the bad old days. Modern Britain is a vibrant culinary home to the world's most diverse range of foods, constantly evolving with every restaurant opening and new viral trend - and Ben Benton has been in hot pursuit, eating his way across Britain to discover what our national cuisine really tastes like today. Join the chef and food writer on a hungry odyssey in search of Britain's best (and worst) foods, travelling around the country to meet the chefs, shopkeepers, farmers and producers shaping our tastes with new dishes, fusions and flavours. From trendy bakeries in Manchester to the oyster sheds of Essex and the Balti houses of Birmingham, and from Bradford's mouth-watering masala fish and chips to the Korean hotspots of south-west London, All You Can Eat reveals a nation whose food is far wilder and more delicious than it knows.

The Search for a New British Menu

All You Can Eat

Timeless, iconic, and endlessly covetable, the Hermès carré is more than a silk scarf - it's wearable art with a story to tell.This captivating book traces the evolution of the Hermès scarf from its debut in the early twentieth century to its cult status today, offering an insider's look into the craftsmanship at Hermès' French ateliers. Explore over 2,000 designs - from 'Grail' scarves to limited editions - and discover the artistry of legendary collaborators like Hugo Grygkar, Kermit Oliver, and Annie Faivre.With detailed insights into design themes, colour palettes, issue dates, and styling through the decades, this is the definitive guide to the Hermès scarf in fashion, film, and culture - and the women who made it iconic, from Grace Kelly to Queen Elizabeth II.

The Story of the Hermès Scarf

Routledge Food Studies

This book presents a critical analysis of the concept of food heritage through a dialogue between its academic definitions and the vaguer, more common-sense meaning of the term. By addressing the notion of heritage through the question of food and eating practices, this book allows us to revisit the very meaning of this concept, now well established yet still interpreted through a wide variety of perspectives. In a mirror image, viewing the notion of heritage through the lens of food allows us to investigate an important dimension of our modern foodways. Beyond the conceptual discussion, the book analyses the concrete processes through which foods and food practices come to be defined, recognized, and mobilized as heritage, showing how these dynamics unfold in varied cultural and institutional contexts. Chapters draw on case studies from across the world-in Belgium, Catalonia, China, Brazil, Estonia, France, Japan, Korea, Morocco, Poland, Serbia, as well as across Africa and the Mediterranean region-and propose different temporalities while involving a range of actors. Among these actors, however, UNESCO occupies a particularly important place in this volume, due to the role it plays as a legitimizing body, supposed to officially consecrate certain elements as heritage. The practical cases reveal the complexity of the situations and provide detailed examples of specific issues and difficulties involved in thinking about the heritagization of food and assessing the practices related to it. This volume will be of great interest to students and scholars from across food studies, heritage studies, cultural studies, tourism studies, and anthropology.

Critical Perspectives

Food Heritage

Moveable Feasts

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