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Landbrug og madproduktion

Her finder du spændende bøger om Landbrug og madproduktion. Nedenfor er et flot udvalg af over 876 bøger om emnet. Det er også her du finder emner som Titler om landbrugs- og madproduktionssektoren fra et indutri-/brancheperspektiv. Se også TV* Landbrug og havbrug.
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  • af Chris van Tulleken
    52,95 kr.

    THE NUMBER ONE SUNDAY TIMES BESTSELLERA TIMES AND SUNDAY TIMES SCIENCE BOOK OF THE YEAR 2023AN ECONOMIST, DAILY MAIL, GOOD HOUSEKEEPING and AMAZON BEST BOOK OF THE YEAR 2023SHORTLISTED FOR WATERSTONE''S BOOK OF THE YEAR 2023Chosen by the SUNDAY TIMES, GUARDIAN, FT and DAILY MAIL as one of their BEST SUMMER BOOKS OF 2023''If you only read one diet or nutrition book in your life, make it this one'' Bee Wilson''A devastating, witty and scholarly destruction of the shit food we eat and why'' Adam Rutherford---An eye-opening investigation into the science, economics, history and production of ultra-processed food.It''s not you, it''s the food.We have entered a new ''age of eating'' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it''s doing to our bodies?Join Chris in his travels through the world of food science and a UPF diet to discover what''s really going on. Find out why exercise and willpower can''t save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good).For too long we''ve been told we just need to make different choices, when really we''re living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.

  • - En fortælling fra de engelske bjerge
    af James Rebanks
    217,95 kr.

    Nogle mennesker har frihed til at vælge deres egen vej i livet. Det gjaldt ikke for James Rebanks. Han er fåreopdrætter på en gård i Lake District i England, der har været i familiens eje i mere end seks århundreder. James Rebanks bog, The Shepherd’s Life: A Tale of the Lake District, er allerede en stor succes hos både anmeldere og læsere. Hans skildringer af livet som fårebonde er både engagerende, rørende og ærlige. I en stemningsmættet tekst guider Rebanks os gennem et får-år. Bogen er en unik fortælling om livet på landet – et liv, som er fjernt for de fleste af os. Det er en historie om Rebanks arbejdsliv og menneskene omkring ham, hans barndom, hans forældre og bedsteforældre. Det er historien om at være vedholdende på trods af et vanskeligt erhverv, og den er fortalt med stor kærlighed til naturen. For Rebanks og hans familie danner vejret og årstiderne de altafgørende rammer om livet. Om sommeren er fårene på bjerget og høet i laden, om efteråret går man på markedet og bringer nye dyr til besætningen, om vinteren skal dyrene holdes i live, og med foråret kommer nye lam.

  • - Så det kan smages, ses og mærkes...
    af Carsten Graff & Niels Stokholm
    187,95 kr.

    Måske kender du allerede landmanden fra den prisvindende dokumentar ”Så meget godt i vente”. Med denne bog får du lejlighed til at komme længere ind i denne pioners fascinerende tankeverden. Bogen er vokset frem af en lang række samtaler mellem Niels Stokholm og filosoffen Carsten Graff og indeholder også kapitler af kokkene Claus Meyer, Rasmus Kofoed fra Geranium og klimakokken
Jesper Møller. Niels driver sit landbrug ud fra en særlig indsigt i jorden, dyrene og planterne og lever i overensstemmelse med dem. Udgangspunktet er en kærlighed til alt levende, og det kan både ses, mærkes og smages i de grøntsager og dyr, han fremelsker på gården Thorshøjgaard. Dette betyder blandt andet, at verdens bedste restaurant, Noma, og mange af de bedste danske kokke henter inspiration og råvarer hos Niels.Ifølge kokken Claus Meyer er Thorshøjgaard hjemstedet for Danmarks lykkeligste ko, og ifølge klimakokken Jesper Møller laver Niels verdens bedste mælk.”Menneskeheden er i puberteten. Vi er i oprør imod naturen, vil ikke samarbejde med den og i stedet spejder vi imod fjerne planeter, imens vi drømmer om at ytte væk hjemmefra.” Niels Stokholm Mere om Niels Stokholm www.landbruget-thorshoejgaard.dk www.facebook.com/nielsstokholmbog

  • af Tim Spector
    125,95 - 165,95 kr.

  • af Mathilde Walter Clark
    72,95 - 87,95 kr.

    "Det blev en slags besættelse for mig at se de svin som levede i min skygge ...”I ET MIDTJYSK landskab går Mathilde Walter Clark rundt og undres. I verdens mest dyretætte land, hvor er så alle dyrene? I det vidt læste og diskuterede essay Hvordan man laver dyr kommer vi tættere på det der foregår inde i industrianlæggene når dansk landbrug ”laver dyr”. Hvilke liv lever dyrene? Hvad bruges dyrene til? Og hvordan taler vi om dem?

  • af George Monbiot
    107,95 kr.

    Regenesis is a captivating book penned by the acclaimed author, George Monbiot. Published in 2023 by Penguin Books Ltd (UK), this masterpiece is a must-read for those who are intrigued by innovative thoughts and ideas. The genre of the book is not specifically mentioned, but Monbiot's works usually revolve around environmental and political themes. Regenesis, like his other works, is likely to challenge your perspectives and provoke thought. It's a book that promises to take you on a journey, exploring new dimensions of understanding. So, if you are looking for a book that is compelling and intellectually stimulating, Regenesis by George Monbiot is the one for you.

  • af Kjeld Hansen
    187,95 - 205,95 kr.

    Flæskfødevarer skal ikke længere produceres for enhver pris. Produktionen skal bidrage til at løse klimakrisen, ikke forværre den, vende naturens nedtur til optur og forsyne os med fødevarer uden at frembringe livstruende virus. Sundhed, klima og biodiversitet står øverst på dagsordenen for fremtidens agroindustri.Den helt store disruption af den traditionelle agroindustri kommer i løbet af det næste tiår. Vi står over for den dybeste, hurtigste og mest konsekvensskabende forandring af fødevare- og landbrugsproduktionen, siden de første planter og dyr blev domesticeret for 10.000 år siden.Til trods for at vi kan købe stort set alle fødevarer til lavere priser fra udlandet, fortsætter vi med at højglanspolere myten om Danmark som et landbrugsland. Erhvervet selv går til yderligheder, som når Tulip i Randers sender sine svin til Tyskland for at få dem opskåret af østarbejdere på sulteløn, for derefter at reimportere de samme svin, nu forklædt som Tulip Danish Bacon.Vi holder stadig fast ved masseproduktionen af billigt flæsk og mælk i stedet for at bevæge os opad i værdikæden, som et højtudviklet land burde være i stand til. Ikke mindst økonomien taler for at ophøre med en 120 årgammel tradition for at eksportere bacon og smør til lave udsalgspriser.At det blev netop coronavirus, der lagde en hel verden ned, betragter virologerne som en tilfældighed. Den næste pandemi er allerede under opsejling, og det bliver en influenza A-virus. Med al sandsynlighed vil den spredes fra svinefabrikkerne, og ingen kan forudsige, hvor dødelig den kan blive. Sidst den ramte verden, kostede den 500.000 mennesker livet. Prisen for billigt flæsk kan blive skæbnesvanger høj, hvis vi tøver for længe. Velkommen til fremtidens bedste landmænd.

  • af Will Harris
    254,95 kr.

    "From a pioneer of the regenerative agriculture movement, a memoir-meets-manifesto on betting the farm on a better future for our food, animals, land, local communities, and our climate. Featured in Food and Country, premiering at Sundance 2023. Raised as a fourth-generation farmer, when Will Harris inherited White Oak Pastures he was a full-time commodity cowboy who played hard and fast with every tool the system offered - chemicals, antibiotics, steroids, and more. His ancestors had built a highly profitable, conventionally-run machine, but over time he found himself disgusted with the excess, cruelty, and smalltown devastation this system entailed. So he bet the farm on forging a different way of doing things. One that works with nature not against it, and bridges the quickly widening delta between consumers and their food. Armed with tenacity, conviction and an outsized tolerance for risk, Harris called his approach "radical traditional" and it made him the pioneer of regenerative agriculture long before the phrase existed. At once an intimate, multi-generational memoir and a microcosm of American agriculture at large, A BOLD RETURN TO GIVING A DAMN offers a pathway back to producing food the right way. At a time when food supply chains are straining, climate-induced catastrophes are playing havoc with harvests, and concern around who owns America's farmland are more prescient than ever, Will Harris urges us to consider where the food we eat really comes from, and to re-connect to the places and people who raise what we eat each day. With keen storytelling, a good dose of irreverence, and an unflinching willingness to speak truth to power, Harris shows us why it's never been more important to know your farmer than now"--

  • af Den Grønne Ungdomsbevægelse
    187,95 kr.

    Levedygtigt Landbrug er et bud på, hvordan vi kan løse de ­økologiske, ­økonomiske og sociale kriser, som det ­danske ­landbrug står i. I bogen skildrer Den Grønne Ungdoms­bevægelse en fremtids­vision for et jord­forbundet og retfærdigt ­land­brug og præsenterer de ­konkrete politiske tiltag, der kan føre os dertil. Et utopisk opråb for alt det, vi har at vinde.

  • af David Asher
    677,95 kr.

    With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season. Cheese is milk's destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation. A perfect companion to David's The Art of Natural Cheesemaking, Milk Into Cheese expands the cheesemaker's tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology. Milk Into Cheese also celebrates the world's most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography, helpful illustrations, and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs--and the ecological principles that guide--natural cheesemaking. Praise for The Art of Natural Cheesemaking "The wisdom [Asher] shares is complex in nature, but satisfyingly simple in practice." --Edible Manhattan

  • - Brødet og øllets historie
    af Åsmund Bjørnstad
    331,95 kr.

    Åsmund Bjørnstad er professor emeritus i planteforædling i Norge. I Kornbogen – brødets og øllets historie bygger han på det seneste tiårs indsigter indenfor genomforskning, arkæologi, kulturhistorie og bæredygtighedsforskning.Vi tæmmede kornet, og det os! Åsmund Bjørnstad formidler med kulturhistorisk spændvidde kornenes – det vil sige majsens, risens, hvedens, sorghums, hirsens, havrens og rugens – historie, fra vi begyndte at tæmme de vilde frø - og de tæmmede os. For ti, tolv, fjorten tusind år siden. Gennem denne kultivering opstod skriftsprog, tidsregning, religioner og klassesamfund – og den mangfoldighed af mutationer, som vi dagligt, uafvidende sætter på tallerkenerne. Eller svinger kruset med øl! Korn nok? Det var spørgsmålet for stenalderkvinden, som tæmmede kornet og frem til spørgsmålet ligesom gik i glemmebogen, og så lød det: Kød nok? Men nu er kornet igen kommet på den internationale dagsorden: Korn nok? At hver andet korn i dag går til dyrefoder eller til bioenergi, beskriver den nuværende udvikling. Kan den mon fortsætte – i et ændret klima, i en ny verdensorden? Bogens billedside er i absolut særklasse. Omkring 300 illustrationer rummer bogen.

  • af Chris Smaje
    145,95 kr.

    âEUR¿If you want real food, food security and a truly biodiverse countryside, please, please read this book.âEUR(TM) John Lewis-Stempel, author of Meadowland âEUR¿[A] timely response to those who are constructing a dystopia of farms without farmers, food without farms, while promoting more industrialisation of the food system.âEUR(TM) Vandana Shiva, activist and author of Terra VivaâEUR¿Brilliant and compelling âEUR¿ at once hopeful and persuasive about the future of food.âEUR(TM) Dan Barber, chef at Blue HillNamed the Inc. Non-Obvious Book Awards 'Best Books of 2023'Saying NO to a Farm-Free Future is a powerful and timely response to the ongoing search for our sustainable food future. In the face of ongoing food, energy and environmental crises, Chris Smaje, farmer and social scientist, has become one of the most prescient voices on the future of farming. In his new book, he explores the false promises and unconsidered consequences of food techno-solutions advocated by ecomodernists like George Monbiot, arguing that we should not divorce ourselves from rural living and must embrace a future that includes farming. Saying NO to a Farm-Free Future passionately argues for scaling up the pro-nature principles of low-energy, biodiverse and agroecological farming, and for putting the power back into the hands of small-scale farmers and producers, and the local communities that support them. âEUR¿A case for a rural agricultural landscape that delivers food without wrecking the planetâEUR(TM). Jake Fiennes, author of Land HealerâEUR¿Everyone in the food business needs to read this âEUR¿ lively and superbly written polemic.âEUR(TM) Joel Salatin, co-founder of Polyface Farm

  • af Ole Ebbesen
    167,95 kr.

    Matematik i landbruget er bygget op omkring grundlæggende matematiske emner, der bliver relateret til landbruget. Bogen indeholder afsnit om brøker, procent, mål og vægt, ligninger og formler, gennemsnit, geometri, forholdstal, diagrammer og renter. Teorier og regneregler illustreres af praktiske eksempler, og bagest i bogen er der et stikordsregister, der gør det muligt at bruge bogen som opslagsværk, f.eks. ved opgaveløsning.

  • af Lise Marie Møller Søndergaard
    164,95 kr.

    Der kan være mange dyr på en gård.Men dyrene er ikke kæledyr.De er husdyr, som skal slagtes.Eller deres mælk og æg skal drikkes og spises.Vidste du, at en gris har 14 patter? Og at det kaldes at læmme, når fåret får et lam? Eller at en hest kan sove, mens den står op? I denne bog kan du lære mere om heste, grise, får – og en masse andre dyr på gården.Dyr på gården er en del af Maxi-serien. Maxi er en serie af letlæste fagbøger til børn i 2.-4. klasse. Bøgerne har en klassisk opbygning og er særdeles velegnede til faglig læsning i indskolingen og på mellemtrinnet. Bøgerne er rigt illustreret med forskellige grafiske elementer og faktabokse, der understøtter de faglige tekster. Maxi-serien berører en bred vifte af aktuelle og relevante emner om alt fra klima, gaming, sport, og naturens verden. Der følger elevopgaver med til alle bøgerne.

  • af Charlotte Tveen Hansen
    356,95 kr.

    TAG MED TIL DUE PAPAVERIDenne bog er en autentisk fortælling om landbrug, have, mad, kultur og livet i de italiensk bakker i Emilia Romagna.En fortryllende rejse i selskab med Charlotte Tveen Hansen og hendes mand Luca Madonia der inviterer ind i livet på det italienske agriturismo Due Papaveri i Emilia Romana.En uendelig opdagelsesrejse, der fylder hjertet og sanserne med nye indtryk, naturskønhed, vidunderlige dufte og dejlige smagsoplevelser.Nyd Maden og vinen, dvæl i roen og landskabet, forstå traditioner og kulturen og oplev det søde liv gennem årets 4 årstider med parret, der i fællesskab driver Due Papaveri, og begge har boet i området i mange år. Kom med til juleaften og nytår, byens karneval, gårdens mark- og havearbejde, kokkeskole, lavendelhøst og trøffeljagt og besøg parrets naboer og producenter, der leverer de bedste råvarer til Due Papaveri som parmesan, balsamico og skinke og mange andre himmelske italienske delikatesser.Bogen indeholder en lang række årstids opskrifter fra restauranten, der hylder de italienske traditioner og de bedste af Charlottes egne opskrifter med inspiration fra det italienske køkken, samt parrets plantebaserede vintermad.Velkommen til Due Papaveri-La dolce vita

  • af Bodil Pedersen
    367,95 kr.

    Kan du spotte afgrøderne på marken?Vi farer Danmark rundt på kryds og tværs. Fra bilruden ser vi marker, gårde, siloer, maskiner og dyr på markerne. Men hvad er det, vi ser, og hvad er det, der sker?Denne bog er din guide til landbrugslandet, som giver dig svar på, hvad du ser. Du følger årets gang. I vækstsæsonen lærer du afgrøderne at kende, som de ser ud måned for måned. I vintermånederne er der mere fokus på stalde, siloer og andre elementer i landbrugslandskabet.Storlandbrug og fritidslandbrug. Konventionelt og økologisk landbrug. Traditionelle afgrøder og nye trends som dyrkning af bælgfrugter og skovlandbrug. Hestehold og produktion af vin. Dit blik kan møde det hele og med bogen i hånden – undervejs eller hjemme i stuen – kan du få sat ord på dine oplevelser eller blive opmærksom på, hvad du kan opleve på din næste tur.Bogen rummer mange billeder, som gør det nemt at identificere, hvad du ser derude. Teksterne giver dig indblik og trækker tråde mellem landbrugsproduktion, biodiversitet, klima, natur, miljø, fødevarer og energi. Med udgangspunkt i det, du konkret kan se derude, kommer bogen omkring udfordringer, dilemmaer og nye takter for fremtidens landbrug.Guiden er til dig, som er nysgerrig på, hvad du kan se i landskabet. Så marker, gårde og maskiner ikke bare er et baggrundstæppe, men en levende fortælling. Så det bliver sjovt og konkret at snakke om, hvad familien ser fra bilen. Eller fra toget, bussen, cyklen, motorcyklen, hesteryggen eller vandrestøvlerne. God tur!

  • - Samarbejde om klima, migrationsforhold og bæredygtig fødevareproduktion i verdens brændpunkter
    af Ole Stokholm Jepsen
    287,95 kr.

    I den vestlige verden har vi stor tradition for at sendeudviklingsbistand til verdens brændpunkter, og det er selvfølgelig både vigtigt og nødvendigt. Men hvis du spørger Ole Stokholm Jepsen, skal det gribes anderledes an, hvis vi reelt vil gøre en forskel.Som landbrugsrådgiver har han rejst i det meste af verden, og med en finger i jorden vil han nu give sine anbefalinger til, hvordan vi kan løse nogle af de største globale udfordringer: migration, ligestilling, fødevare-sikkerhed og ikke mindst klimaændringerne.Vi har brug for et forpligtende langtidssamarbejde i forhold til ligestilling, aktivering af ungdommen og en styrket privat-sektor for at sikre økonomisk vækst, stabilitet og en bæredygtig fødevareproduktion

  • af Scott Gillespie
    207,95 - 337,95 kr.

  • af Zach Loeks
    305,95 kr.

    Searching for efficient, cost-effective ways to level up your growing? The Garden Tool Handbook is the essential guide to choosing the right tool for the right job at the right time. Covers must-have equipment, supplies, and techniques for every task from planting to harvest for farms, homesteads, or market gardens.

  • af Vaclav Smil
    151,95 kr.

    'There is no author whose books I look forward to more' BILL GATESIn this ambitious, myth-busting book, leading scientist and internationally bestselling author Vaclav Smil investigates many of the burning questions facing the world today:Why are some of the world's biggest food producers also the countries with the most undernourished populations?Why is food waste a colossal 1,000kcal per person daily, and how can we solve that?Could we all go vegan and be healthy? Should we?How will we feed the ballooning population without killing the planet?How Food Really Works shows how we misunderstand the essentials of where our food really comes from, how our dietary requirements shape us, and why this impacts our planet in drastic ways. Ultimately, this data-based, rigorously researched guide explains how we will survive and thrive long into the future.'There is perhaps no other academic who paints pictures with numbers like Smil' GUARDIAN

  • af Henry Louis Goll
    442,95 kr.

    This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

  • af Mach Rafeal
    327,95 kr.

    "Steamed Enjoyments: The Momo Odyssey" is a gastronomic excursion that takes lovers on an enthralling investigation of perhaps of the most valued and flexible culinary joy - momos. This odyssey rises above simple food appreciation, developing into a festival of social variety, culinary craftsmanship, and the common delight got from these steamed dumplings.At the core of "Steamed Enjoyments" is the masterfulness engaged with creating momos. The story unfurls with the fastidious course of making these heavenly packages, from setting up the ideal batter to creating perplexing creases that exemplify an ensemble of flavors. Each move toward the excursion mirrors the commitment and expertise of the people who leave on the momo-production odyssey, transforming a straightforward dish into a culinary work of art.The odyssey wanders into the social underlying foundations of momos, investigating their starting points in the Himalayan locales and the social importance they hold for networks that have valued them for ages. Through reminiscent narrating, the crowd is shipped to clamoring kitchens where ages join, passing down recipes as well as the pith of familial and social inheritances. "Steamed Enjoyments" turns into a social identification, welcoming members to cross the different scenes of the Himalayas and then some, disentangling the narratives implanted in each crease of the dumpling.As the odyssey advances, it wanders into the horde fillings that characterize momos. From conventional meat-based recipes to contemporary veggie lover and vegetarian choices, the story embraces the developing sense of taste of worldwide devotees. The investigation of assorted fillings reflects the flexibility of momos to different dietary tendencies, making them a comprehensive and adaptable dish that joins people with various preferences and inclinations.The excursion through "Steamed Enjoyments" stretches out past the kitchen, wandering into clamoring road markets and dynamic eateries where momos become the overwhelming focus. The sights and hints of these culinary centers become a necessary piece of the odyssey, catching the collective experience of appreciating momos in exuberant and friendly settings. The fragrance of steaming dumplings, the sizzling sound of broiling skillet, and the fellowship among different gatherings add to the vivid experience of the momo odyssey.

  • af Alina Hazel
    277,95 kr.

    "Brilliant Curves Rising: The Beam Kroc Story" is a dazzling investigation of the visionary excursion that transformed an unassuming San Bernardino eatery into a global cheap food monster. In the mid 1950s, the American cheap food scene was overwhelmed by neighborhood cafes and drive-ins, and it was in this milieu that Beam Kroc found the McDonald siblings' little yet flourishing foundation. Section 1, "The Visionary Experience," reveals the game changing gathering among Kroc and the McDonald siblings, Richard and Maurice, making way for an extraordinary organization that would reshape the business. As Kroc digs into the universe of inexpensive food, Part 2, "Diversifying Dreams," accounts his steady interest to establishment the McDonald's idea. Courageous by introductory difficulties and dismissals, Kroc persists, eventually laying out the principal fruitful McDonald's establishment. Section 3, "Building the Establishment," dives into Kroc's instrumental job in molding the McDonald's image character. It investigates the fastidious advancement of normalized cycles and frameworks that turned into the foundation of the establishment. The difficulties of keeping up with quality control in the midst of fast extension are featured, displaying the careful meticulousness that portrayed Kroc's administration. The development of McDonald's famous picture is the focal point of Part 4, "Moving Techniques." This section investigates the presentation of the Brilliant Curves and the foundation of a conspicuous brand. It dives into Kroc's imaginative showcasing and promoting systems that pushed McDonald's into mainstream society and made way for its rising as a worldwide peculiarity. "Preliminaries and Wins," Section 5, explores the promising and less promising times of McDonald's excursion through the 1960s. It offers experiences into Kroc's particular administration style and the administration challenges that molded the establishment. Key snapshots of misfortune are analyzed, uncovering the versatility that characterized McDonald's during basic points. Part 6, "Past Hamburgers and French fries," investigates McDonald's broadening technique. From the acquaintance of new menu things with weighty help developments like the drive-through idea, this part shows how McDonald's continually advanced to fulfill changing shopper needs, hardening its job as a pioneer in the business. "Worldwide Extension," Section 7, follows McDonald's excursion past American boundaries. It inspects the difficulties and wins of worldwide extension, enumerating social variations that made ready for McDonald's to turn into a worldwide brand. The section highlights the meaning of McDonald's in forming the worldwide cheap food scene. In Section 8, "Heritage and Effect," the account shifts towards Beam Kroc's humanitarian undertakings and commitments to society. The enduring effect of McDonald's on the inexpensive food industry and American culture is investigated, giving a thorough outline of Kroc's getting through inheritance and McDonald's proceeded with development. The last part, "Difficulties and Contentions," addresses the intricacies McDonald's confronted. It investigates discussions and reactions, offering bits of knowledge into the difficulties presented by a changing industry scene.

  • af Silvia Gomez
    495,95 - 1.526,95 kr.

    Drawing on the expertise of marine researchers from both the natural and social sciences, this book examines how we, as both scientists and societies, can return to a sustainable co-existence with the ocean and use the tools of transdisciplinarity to bring together the diverse forms of knowledge needed to achieve this important task.

  • af Jasem Nassar
    132,95 kr.

    Dive into the luscious world of chocolate with "Decadence Unwrapped," a captivating exploration that goes beyond the mere taste of cocoa and sugar. From the captivating history of chocolate's origins in ancient civilizations to its contemporary global dominance, this book is a tantalizing journey through the fascinating realm of the chocolate business.Unravel the historical tapestry that weaves through the ages, tracing chocolate's evolution from an esteemed commodity of ancient cultures to its refinement in European courts, revealing its cultural significance and culinary allure. But this book isn't just a stroll down memory lane-it's a comprehensive guide that navigates the complex landscape of the modern chocolate industry.Explore the intricate inner workings of chocolate production, from the cultivation of cocoa beans to the meticulous craft of turning them into delectable treats. Delve into the diverse spectrum of businesses, from small-scale artisanal chocolatiers to global corporations, understanding their unique approaches and the market forces that shape their success."Decadence Unwrapped" isn't just about business-it's a narrative that immerses readers in the challenges and opportunities facing the industry. Dive deep into sustainability issues, ethical sourcing dilemmas, and the technological innovations reshaping the way we perceive and produce chocolate.But this book isn't all logistics and business strategies-it's also a celebration of the artistry and storytelling behind chocolate. Discover the secrets of effective branding that captivates not just taste buds, but also emotions and aspirations.More than a guidebook, "Decadence Unwrapped" is a source of inspiration for aspiring entrepreneurs and seasoned business minds alike. It's a roadmap that leads through the present while envisioning a future where chocolate continues to enchant, innovate, and remain an indispensable part of our lives.Whether you're a chocolate aficionado, a budding entrepreneur, or simply curious about the secrets behind this beloved treat, "Decadence Unwrapped" promises a delightful, informative, and immersive journey into the irresistibly sweet world of chocolate business.

  • af Drausin Wulsin
    357,95 kr.

    This is Volume I of A Farmer's Almanac Series, Fascination of Discovery. Drausin Wulsin's initial venture on the land was developing one of the first grass-based, New Zealand-style dairies in Ohio. The next enterprise entailed creating a wetlands mitigation bank on 200 acres. The third was developing a grass-based meat business, involving beef, sheep, laying hens, broilers, turkeys, hogs, and a certified commercial kitchen. Wulsin wrote blogs over ten years describing the rewards and challenges of these enterprises. These blogs are assembled into four volumes of passionate, insightful, well-written, and entertaining stories, entitled A Farmer's Almanac, Stories about Land, Food, and Life.

  • af John Lok
    122,95 - 262,95 kr.

  • af Veeresalingam
    262,95 kr.

    Mindful eating is the process of paying attention to the food we are eating, experiencing its taste, smell, appearance, and physical sensation. It is also important to notice our thoughts, emotions, and feelings when we are eating. We should also pay attention to how the food we are eating makes us feel, how it is affecting our body.Key PrinciplesHere are some key principles of mindful eating:· Eat in a calm environment: To focus on your food, it is important to eat in a calm and uninterrupted environment. Turn off your phone and turn off the TV or recorded sounds.Calm Environment· Pay attention to your food: When you are eating, focus your attention on your food. Experience its taste, smell, appearance, and physical sensation. Try to be aware of what you are eating with each bite.· Notice your thoughts and feelings: It is also important to notice your thoughts and feelings when you are eating. Know what you are thinking and how you are feeling. Also pay attention to how the food you are eating is affecting your thoughts and feelings.· Listen to your body's signals: It is also important to listen to your body's signals when you are eating. Only eat when you are hungry and stop when you are full. If you don't listen to your body's signals, you may overeat or undereat.Benefits of Mindful EatingMindful eating has been shown to have a number of benefits, including:· Improved weight management: Mindful eating can help you to be more aware of how much you are eating and how you feel after eating. This can lead to healthier eating habits and weight loss.· Reduced stress: Mindful eating can help to reduce stress and anxiety. When you are focused on your food, you are less likely to be thinking about other things that are causing you stress.· Increased enjoyment of food: Mindful eating can help you to enjoy your food more. When you are paying attention to the taste, smell, and appearance of your food, you are more likely to savor it and appreciate it.How to Get Started with Mindful EatingIf you are interested in trying mindful eating, here are a few tips to get started:· Start slowly: Don't try to do too much too soon. Start by paying attention to your food for just a few minutes at a time.· Find a quiet place: Find a quiet place where you will not be interrupted.

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