Books: 'Food cultivation'

1

Oats: Cultivation, uses and health effects. Hauppauge, N.Y: Nova Science Publishers, 2011.

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Merrill, John Eric. Bull kelp cultivation handbook. [Portland, Or: National Coastal Resources Research and Development Institute, 1991.

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3

Ali, Taisier Mohamed Ahmed. The cultivation of hunger: State and agriculture. Khartoum: Khartoum University Press, 1989.

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4

Fano, Hugo. Los cultivos andinos en perspectiva: Producción y utilización en el Cusco. Cusco: Centro de Estudios Regionales Andinos "Bartolomé de las Casas", 1992.

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Plants For a Future: Edible & useful plants for a healthier world. 2nd ed. Hampshire, England: Permanent Publications, 2000.

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Fern, Ken. Plants for a future: Edible & useful plants for a healthier world. Clanfield: Permanent, 1997.

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7

Lyle, Susanna. Discovering vegetables, herbs and spices: A comprehensive guide to the cultivation, uses and health benefits of over 200 food-producing plants. Collingwood, Australia: CSIRO Publishing, 2009.

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8

Institute, World Resources, ed. Cultivating diversity: Agrobiodiversity and food security. Washington, DC: World Resources Institute, 1998.

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9

Il'yashenko, Natal'ya, Lyubov' Shaburova, and Marina Gernet. Microbiology. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1027239.

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The book outlines a brief history of the development of Microbiology, General properties of microorganisms, their position in nature, modern conceptions of the morphology of prokaryotic and eukaryotic microorganisms. Presents the basic principles of classification of microorganisms, basic physiology and genetics. Describes the methods and conditions of cultivation of microorganisms. Considered the most important biochemical processes caused chemoheterotrophic microorganisms and their practical significance in food production in the national economy. The considered methods of immobilization of cells of microorganisms and their practical significance. The role of microorganisms in food production from vegetable raw materials and to obtain practically important for the national economy of organic acids. The textbook is accompanied by illustrations. At the end of each Chapter test questions for self-examination. Meets the requirements of Federal state educational standards of higher education of the last generation. Designed for students majoring in "food from vegetable raw materials, production Technology and organization of public catering".

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10

Oxfam, ed. Cultivating hunger: An Oxfam study of food, power & poverty. Oxford: Oxfam, 1985.

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11

Dorothy, Bauer, and McPartlin Deirdre, eds. Early sprouts: Cultivating healthy food choices in young children. St. Paul, MN: Redleaf Press, 2009.

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12

Percy, Christine. Cultivating cuisines: Signifying the 'exotic' in food (re)presentations in women's magazines 1945 - 1975. [London]: Middlesex Polytechnic, 1991.

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13

What chefs feed their kids: Recipes and techniques for cultivating a love of good food. Guilford, Conn: Lyons, 2012.

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14

Shiva, Vandana. Cultivating diversity: Biodiversity conservation and the politics of the seed. Dehra Dun: Research Foundation for Science, Technology & Natural Resource Policy, 1993.

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15

Food and the City: Histories of Culture and Cultivation. Dumbarton Oaks Research Library and Collection, 2015.

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16

Rohde, Eleanour Sinclair. Culinary and Salad Herbs - Their Cultivation and Food Values with Recipes. Pomona Press, 2006.

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17

Arevalo, Willoughby. DIY Mushroom Cultivation: Growing Mushrooms at Home for Food, Medicine, and Soil. New Society Publishers, Limited, 2019.

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18

Sultanbawa, Yasmina, and Fazal Sultanbawa. Australian Native Plants: Cultivation and Uses in Alternative Medicine and the Food Industry. Taylor & Francis Group, 2016.

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19

National Research Council (U.S.). Advisory Committee on Technology Innovation., ed. Lost crops of the Incas: Little-known plants of the Andes with promise for worldwide cultivation. Washington, D.C: National Academy Press, 1989.

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20

Keeping It Living: Traditions of Plant Use and Cultivation on the Northwest Coast of North America. University of Washington Press, 2005.

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21

Keeping It Living: Traditions Of Plant Use And Cultivation On The Northwest Coast Of North America. University of Washington Press, 2005.

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Keeping It Living: Traditions of Plant Use and Cultivation on the Northwest Coast of North America. University of Washington Press, 2005.

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23

1969-, Deur Douglas, and Turner Nancy J. 1947-, eds. Keeping it living: Traditions of plant use and cultivation on the Northwest Coast of North America. Seattle: University of Washington Press, 2005.

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24

Lyle, Susanna. Discovering Fruit & Nuts: A Comprehensive Guide to the Cultivation, Uses and Health Benefits of Over 300 Food-Producing Plants. Landlinks Press, 2006.

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Lyle, Susanna. Fruit and Nuts: A Comprehensive Guide to the Cultivation, Uses and Health Benefits of over 300 Food-Producing Plants. Timber Press, Incorporated, 2006.

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26

Organisation, National Sample Survey, ed. Ownership of livestock, cultivation of selected crops, and consumption levels: 5th quinquennial survey of consumer expenditure : NSS 50th round, July 1993-June 1994. [New Delhi]: National Sample Survey Organisation, Dept. of Statistics, Govt. of India, 1998.

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27

(Editor), Douglas Deur, and Nancy J. Turner (Editor), eds. Keeping It Living: Traditions of Plant Use And Cultivation on the Northwest Coast of North America. University of Washington Press, 2006.

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28

La Selva humanizada: Ecologia alternativa en el tropico humedo colombiano (Serie Amerindia). Fondo Editorial CEREC, 1990.

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29

François, Correa, ed. La Selva humanizada: Ecología alternativa en el trópico húmedo colombiano. Bogotá, D.E., Colombia: Instituto Colombiano de Antropología, 1990.

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30

Amarullah, Amarullah, Mardhiana Mardhiana, Willem Willem, and Nurul Chairiyah. Dasar Agronomi. Syiah Kuala University Press, 2021. http://dx.doi.org/10.52574/syiahkualauniversitypress.217.

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The world of agriculture promises development prospects both from the point of view of region, commodity and cultivation technology. The urgency of Agronomy is to recognize, understand the ins and outs of plants, and their breeding activities. Furthermore, food crops, plantations, fruit, vegetables, spices, and even flowers require a proper and adequate technique of propagation of planting material and growing media for plants to grow and develop into production. Modern plant cultivation technology with all its developments has become a practical plant management option such as tabulampot, hydroponics, silviculture and aeroponics also requires knowledge and skills, all of which are summarized and presented in "Basic Agronomy". Books with rich knowledge and benefits for humans and their lives, described in simple and easy-to-understand language, related to the history of agriculture and agronomy, the origin and distribution center of plants, conditions for growth and reproduction, cultivation techniques, harvest and post-harvest, technological developments. cultivation. The existence of this book is expected to answer people's curiosity about the world of agriculture, especially plant cultivation, from the selection of commodities, planting materials and growing media, planting to maintenance and even harvesting and post-harvest handling.

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31

Mauldin, Erin Stewart. Intensifying Production. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190865177.003.0004.

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Wartime damage intensified cotton production among small farmers. The disappearance of livestock, the increase in rates of animal diseases, and the lack of fencing materials meant that more farmers penned stock. Lapses in cultivation reinvigorated the land through crop rotation and vegetative regrowth, but this created false hopes for cotton yields at a time when preexisting debt posed enormous economic risk. The practice of shifting cultivation became less frequent throughout, but the fertilizers used to replace it did not halt erosion or correct soil-nutrient imbalances in the same way. Intensification gradually worsened farmers’ prospects. The environmental changes wrought by the war meant that southerners faced the “reconstruction” of their agricultural landscape without several cornerstones of the antebellum land-use regime. White farmers had to operate within the environmental limitations they had previously been able to circumvent, causing them to abandon food and livestock production in favor of cotton.

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32

Maslin, BR, LAJ Thomson, MW McDonald, and S. Hamilton-Brown. Edible Wattle Seeds of Southern Australia. CSIRO Publishing, 1998. http://dx.doi.org/10.1071/9780643100916.

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This book identifies 47 Acacia species which have potential for cultivation in the southern semi-arid region of Australia as a source of seed for human consumption. Eighteen species are regarded as having the greatest potential. Botanical profiles are provided for these species, together with information on the natural distribution, ecology, phenology, growth characteristics and seed attributes. Two species, Acacia victoriae and Acacia murrayana, appear particularly promising as the seeds of both these have good nutritional characteristics and were commonly used as food by Aborigines. Acacia victoriae is currently the most important wattle used in the Australian bushfood industry. This book is a useful reference for the bush food industry.

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33

Thomson, Jennifer. GM Crops and the Global Divide. CSIRO Publishing, 2021. http://dx.doi.org/10.1071/9781486312665.

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Attitudes to GM crops continue to generate tension, even though they have been grown commercially for over 20 years. Negative sentiment towards their development limits their adoption in Western countries, despite there being no evidence of harm to human health. These unfounded concerns about genetically modified crops have also inhibited uptake in many countries throughout Africa and Asia, having a major impact on agricultural productivity and preventing the widespread cultivation of potentially life-saving crops. GM Crops and the Global Divide traces the historical importance that European attitudes to past colonial influences, aid, trade and educational involvement have had on African leaders and their people. The detrimental impact that these attitudes have on agricultural productivity and food security continues to be of growing importance, especially in light of climate change, drought and the potential rise in sea levels – the effects of which could be mitigated by the cultivation of GM and gene-edited crops. Following on from her previous books Genes for Africa, GM Crops: The Impact and the Potential and Food for Africa, Jennifer Thomson unravels the reasons behind these negative attitudes towards GM crop production. By addressing the detrimental effects that anti-GM opinions have on nutrition security in developing countries and providing a clear account of the science to counter these attitudes, she hopes to highlight and ultimately bridge this global divide.

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34

Wallach, Jennifer Jensen. Every Nation Has Its Dish. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469645216.001.0001.

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This book gives a nuanced history of black foodways across the twentieth century, challenging traditional narratives of "soul food" as a singular style of historical African American cuisine. It details the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory. While differing widely in their approaches to diet and eating, they uniformly made the cultivation of "proper" food habits a significant dimension of their work and their conceptions of racial and national belonging. Tracing their quests for literal sustenance brings together the race, food, and intellectual histories of America. Directly linking black political activism to both material and philosophical practices around food, this book frames black identity as a bodily practice, something that conscientious eaters not only thought about but also did through rituals and performances of food preparation, consumption, and digestion. This book argues that the process of choosing what and how to eat played a crucial role in the project of finding one's place as an individual, as an African American, and as a citizen.

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35

Bar-Yosef, Ofer, Miryam Bar-Matthews, and Avner Ayalon. 12,000–11,700 cal BP. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780199329199.003.0002.

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We take up the question of “why” cultivation was adopted by the end of the Younger Dryas by reviewing evidence in the Levant, a sub-region of southwestern Asia, from the Late Glacial Maximum through the first millennium of the Holocene. Based on the evidence, we argue that the demographic increase of foraging societies in the Levant at the Terminal Pleistocene formed the backdrop for the collapse of foraging adaptations, compelling several groups within a particular “core area” of the Fertile Crescent to become fully sedentary and introduce cultivation alongside intensified gathering in the Late Glacial Maximum, ca. 12,000–11,700 cal BP. In addition to traditional hunting and gathering, the adoption of stable food sources became the norm. The systematic cultivation of wild cereals begun in the northern Levant resulted in the emergence of complex societies across the entire Fertile Crescent within several millennia. Results of archaeobotanical and archaeozoological investigations provide a basis for reconstructing economic strategies, spatial organization of sites, labor division, and demographic shifts over the first millennium of the Holocene. We draw our conclusion from two kinds of data from the Levant, a sub-region of southwestern Asia, during the Terminal Pleistocene and early Holocene: climatic fluctuations and the variable human reactions to natural and social calamities. The evidence in the Levant for the Younger Dryas, a widely recognized cold period across the northern hemisphere, is recorded in speleothems and other climatic proxies, such as Dead Sea levels and marine pollen records.

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36

Alkon, Alison Hope, Sandy Brown, E. Melanie Dupuis, and Christy Getz. Cultivating Food Justice: Race, Class, and Sustainability. MIT Press, 2011.

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37

Cultivating Food Justice Race Class And Sustainability. MIT Press (MA), 2011.

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38

Agyeman, Julian, Alison Hope Alkon, Sandy Brown, and E. Melanie Dupuis. Cultivating Food Justice: Race, Class, and Sustainability. MIT Press, 2011.

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39

Agyeman, Julian, and Alison Hope Alkon. Cultivating Food Justice: Race, Class, and Sustainability. MIT Press, 2011.

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40

Kirchman, David L. Introduction. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198789406.003.0001.

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The goal of this chapter is to introduce the field of microbial ecology and some terms used in the rest of the book. Microbial ecology, which is the study of microbes in natural environments, is important for several reasons. Although most are beneficial, some microbes cause diseases of higher plants and animals in aquatic environments and on land. Microbes are also important because they are directly or indirectly responsible for the food we eat. They degrade pesticides and other pollutants contaminating natural environments. Finally, they are important in another “pollution” problem: the increase in greenhouse gases such as carbon dioxide and methane in the atmosphere. Because microbes are crucial for many biogeochemical processes, the field of microbial ecology is crucial for understanding the effect of greenhouse gases on the biosphere and for predicting the impact of climate change on aquatic and terrestrial ecosystems. Even if the problem of climate change were solved, microbes would be fascinating to study because of the weird and wonderful things they do. The chapter ends by pointing out the difficulties in isolating and cultivating microbes in the laboratory. In many environments, less than one percent of all bacteria and other microbes can be grown in the laboratory. The cultivation problem has many ramifications for identifying especially viruses, bacteria, and archaea in natural environments, and for connecting up taxonomic information with biogeochemical processes.

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41

Resilient agriculture: Cultivating food systems for a changing climate. 2015.

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42

Fung, C. Victor. Complementary Bipolar Continua in Music Education. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190234461.003.0005.

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Classic Confucianism and classic Daoism were inspired by Yijing and were established during a period of nihilism. Both philosophical schools value human lives, expect individuals to improve continuously by self-cultivation, and recognize the world as a living organism. Despite their different emphases of dao, they are compatible to a great extent. For most people, it is necessary to utilize the different emphases to maintain a healthy diet, much like eating different types of food at different times of the day. Based on principles of yin and yang, the author proposes four complementary bipolar continua: active and passive musical motions, music teacher and learner roles, high-energy and low-energy activities, and familiar and unfamiliar musical experiences. The chapter ends with an explanation on how the complementary bipolar continua are connected among themselves and with the broader life.

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43

Moberg, Jessica. Material Religion. Edited by James R. Lewis and Inga Tøllefsen. Oxford University Press, 2016. http://dx.doi.org/10.1093/oxfordhb/9780190466176.013.28.

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This chapter introduces material studies, a theoretical field rooted in performance studies, embodiment phenomenology, critical theory and post-functionalist anthropology. It lays out central analytical points and presents four approaches that can be used in the study of NRMs: 1) material mediation – the process by which objects and bodies are transformed into mediators of the otherworldly; 2) material socialization – how practitioners learn religion by acquiring correct ways of relating to objects and material worlds; 3) circulation of artifacts – how religious objects are produced, distributed and used; and 4) foodways – the process where food and drink is cultivated, prepared and consumed, and its importance for the cultivation of religious communities. The chapter includes an example of how material theory can be applied, and a discussion of how such perspectives can contribute to, and further, the study of new religions.

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44

Patico, Jennifer. The Trouble with Snack Time. NYU Press, 2020. http://dx.doi.org/10.18574/nyu/9781479835331.001.0001.

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In the wake of school lunch reform debates, heated classroom cupcake wars, and worries about childhood obesity, children’s food is a locus of anxiety and “crisis” in the United States. What does the feeding of children—and adults’ often impassioned, worried talk about the foods children eat—say about middle-class parents’ understandings of what it means to parent well, and about the kinds of individuals they feel compelled to create in their children? How are these understandings reflective of a larger political economic moment, and how do they reinforce existing forms of social inequality? This book takes up those questions through in-depth ethnographic research in “Hometown,” an urban Atlanta charter school community. Embedding herself in school events, after-school meetings, school lunchrooms, and private homes, the author observed how children’s food was a locus for fundamental moral tensions about how to live, how to present oneself, and how to be protected from harm in a neoliberal environment. Middle-class parents took responsibility for protecting their children from an industrialized food system and for cultivating children’s self-management in food and other realms; yet they did so in ways that ultimately and unintentionally tended to reinforce class privilege and the effects of social inequality. Listening closely to adults’—and children’s—food concerns and contextualizing them both very locally and vis-à-vis a broader political economy, this book interrogates those unintended effects and asks how the “crisis” of children’s food might be reimagined toward different ends.

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45

Robinson, Jennifer Meta, and J. A. Hartenfeld. The Farmers' Market Book: Growing Food, Cultivating Community (Quarry Books). Quarry Books, 2007.

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46

Collecting Food, Cultivating People: Subsistence and Society in Central Africa. Yale University Press, 2016.

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47

Luna, Kathryn M. de. Collecting Food, Cultivating People: Subsistence and Society in Central Africa. Yale University Press, 2016.

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48

Dyer, Christopher. Rural Living 1100–1540. Edited by Christopher Gerrard and Alejandra Gutiérrez. Oxford University Press, 2018. http://dx.doi.org/10.1093/oxfordhb/9780198744719.013.9.

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This chapter considers the material culture of rural life in the later Middle Ages and the motives behind peasant consumption. Rural settlements with their houses and plots may contain evidence for agricultural tasks such as ploughing, tools of cultivation, and the storage of crops as well as space for the production of pigs, poultry, honey, and garden produce. The house, its buildings, yards, gardens, and orchards was not just the base from which cultivators set out to work in the fields, meadows, and woods. Much of the working lives of the family, especially the females, was devoted to processing crops for household consumption and sale. Food preparation has left archaeological traces such as fragments of hand-mills for home grinding of grain and malt in the home, and shallow pottery pans for dairying; meat production is suggested by butchers’ waste. The article argues that the rural poor made skilful adaptations to their environment.

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49

Lengnick, Laura. Resilient Agriculture, Second Edition: Cultivating Food Systems for a Changing Climate. New Society Publishers, Limited, 2021.

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50

Growing beautiful food: A gardener's guide to cultivating extraordinary vegetables and fruit. 2015.

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Books on the topic 'Food cultivation'

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