Food

All animals have to eat, but feeding behavior goes far beyond predators and prey. Animals have a variety of ways to find food. Some sit and wait for food to come to them. Others chase or trap their food. Other animals are scavengers and decomposers, breaking down the leftovers of other animals' meals. "Animal Hunting and Feeding" explains these various techniques as well as the importance of food chains and food webs.

Author Biography:

This work offers everything readers need to know about food - in more than 300 entries. "The New Complete Book of Food, Second Edition" catalogs the physical, chemical, and medical properties of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to properly select, prepare, and store food; and, much, much more. In more than A-to-Z 300 entries, this comprehensive new resource provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food.

The global food, fuel, and financial crises have given new prominence to school feeding as a potential safety net and as a social support measure that helps keep children in school.

As more and more people seek locally grown food, independent, family owned and operated agriculture has expanded, creating local networks for selling and buying produce, meat, and dairy products and reviving local agricultural economies throughout the United States. In "Growing Good Things to Eat in Texas", author Pamela Walker and photographer Linda Walsh portray eleven farming and ranching families who are part of this food revival in Texas.

Unlike most other countries in the Middle East and North Africa, Morocco has had a stable government for centuries. Even when it was a French protectorate (1912-56), the Alaouite Sultans wielded centralized power. The reasons why are the subject of Stacy Holden's book, and the answers may come as a surprise. Holden successfully argues that, rather than the importance of a theocratic government to the citizenry, the key factor in the government's stability is its ability to provide food to its people in an equitable manner, despite arid conditions.

Why do millions of people in the less-developed countries go hungry - while there is an abundance of food in the world? What can be done about it? These are the issues explored in this accessible and comprehensive text.

Published in collaboration with the Michigan Sea Grant program, this book offers a complete and detailed guide to the fishes most commonly found in the Great Lakes. Readers will find quick facts for each species, tips for identification, descriptions of their typical habitats, a discussion of what they eat, and an update on their conservation status. Beautiful color illustrations by Emily S. Damstra accompany color photographs and line drawings to highlight distinguishing characteristics of each species.

New Mexico's Espanola Valley is situated in the northern part of the state between the fabled Sangre de Cristo and Jemez Mountains. Many of the Valley's communities have roots in the Spanish and Mexican periods of colonization, while the Native American Pueblos of Ohkay Owingeh and Santa Clara are far older. The Valley's residents include a large Native American population, an influential 'Anglo' or 'non-Hispanic white' minority, and a growing Mexican immigrant community.

In its early days, agroforestry may have been viewed as the domain of the 'landcare enthusiast'. Today, integrating trees and shrubs into productive farming systems is seen as a core principle of sustainable agriculture. "Agroforestry for Natural Resource Management" provides the foundation for an understanding of agroforestry practice in both high and low rainfall zones across Australia.

Africa's art of cooking is a key part of its history. All too often Africa is associated with famine, but in "Stirring the Pot", James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across Africa's diverse human and ecological landscape. McCann reveals how Africa's tastes and culinary practices are integral to the understanding of African history and more generally to the new literature on food as social history.