Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry - A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE.
This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand.
Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis.
Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism - "a clear and present danger" - and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world's oceans.
In a special late chapter - written only three months before publication - the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu.
Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis.
Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement.
Featuring 35 delectable recipes for fish and seafood, this mini collection provides a good mix of Asian and Western fare suitable for daily meals, from Tom Yum Soup and Salmon Kamameishi, to Seafood Mariana and Baked Mussels. With recipes for easy one-dish meals that are quick and satisfying, as well as hearty sides dishes that can be paired with rice or noodles, feast on fish and seafood dishes for your next meal with the family or gathering with friends!
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
A 2012 survey by the Pew Research Center reported that Asian Americans are the best-educated, highest-income, and best-assimilated racial group in the United States. Before reaching this level of economic success and social assimilation, however, Asian immigrants' path was full of difficult, even demeaning, moments. This book provides a sweeping and nuanced history of Asian Americans, revealing how and why the perception of Asian immigrants changed over time.Asian migrants, in large part Chinese, arrived in significant numbers on the West Coast during the 1850s and 1860s to work in gold mining and on the construction of the transcontinental Railroad. Unlike their contemporary European counterparts, Asians, often stigmatized as "coolies," challenged American ideals of equality with the problem of whether all racial groups could be integrated into America's democracy. The fear of the "Yellow Peril" soon spurred an array of legislative and institutional efforts to segregate them through immigration laws, restrictions on citizenship, and limits on employment, property ownership, access to public services, and civil rights. Prejudices against Asian Americans reached a peak during World War II, when Japanese Americans were interned en masse. It was only with changes in the immigration laws and the social and political activism of the 1960s and 1970s that Asian Americans gained ground and acceptance, albeit in the still stereotyped category of "model minorities."Madeline Y. Hsu weaves a fascinating historical narrative of this "American Dream." She shows how Asian American success, often attributed to innate cultural values, is more a result of the immigration laws, which have largely pre-selected immigrants of high economic and social potential. Asian Americans have, in turn, been used by politicians to bludgeon newer (and more populous) immigrant groups for their purported lack of achievement. Hsu deftly reveals how public policy, which can restrict and also selectively promote certain immigrant populations, is a key reason why some immigrant groups appear to be more naturally successful and why the identity of those groups evolves differently from others.
This book brings together an enticing collection of dishes from Lebanon, Iran, Turkey, Syria, Egypt, Morocco, Sierra Leone, Nigeria, Cameroon, Ethiopia, Kenya, Tanzania and Mozambique. Recipes are included for all palates and every kind of meal, from delicious mezze starters such as Falafel and Baba Ganoush, spicy meat dishes, tagines, couscous and piquant fish curries, to an exciting array of rice and vegetable dishes, as well as delectable desserts such as Spiced Nutty Bananas. With 170 step-by-step recipes and over 650 superb photographs, this is an essential source of inspirational ideas for everyone who loves the food and cooking of Africa and the Middle East.