Landmarks In The Us Dairy Industry

This book reviews concepts and recent advances of biotechnological approaches for livestock production. Indeed, biotechnologies have recently emerged as powerful tools for animal breeding, genetics, production, nutrition, and animal health. Applications to the production of livestock such as cattle, camel, and poultry are detailed. Chapters also present biotechnological applications for diagnostics, animal nutrition, and animal food production.

A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas’ English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni. Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis—the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. With an eye-opening focus on bread, sugar, drink, and meat, Food City recovers the fruitful tradition behind today’s local brewers and confectioners, recounting how food shaped a city and a nation.

This book documents a little-known aspect of the Jewish experience in America. It is a fascinating account of how a group of Jewish refugees from Nazi Germany came to dominate cattle dealing in south central New York and maintain a Jewish identity even while residing in small towns and villages that are overwhelmingly Christian. The book pays particular attention to the unique role played by women in managing the transition to the United States, in helping their husbands accumulate capital, and in recreating a German Jewish community. Yet Levine goes further than her analysis of German Jewish refugees. She also argues that it is possible to explain the situations of other immigrant and ethnic groups using the structure/network/identity framework that arises from this research. According to Levine, situating the lives of immigrants and refugees within the larger context of economic and social change, but without losing sight of the significance of social networks and everyday life, shows how social structure, class, ethnicity, and gender interact to account for immigrant adaptation and mobility.

The transition from locally-produced, whole foods to distant-produced, fractioned foods marks food consumption patterns in the United States and other developed nations. Chief risk factors for prostate cancer - milk, meat and vegetable oils were examined to determine how modern processing of these foods has impacted the incidence of prostate cancer. Food consumption patterns in six nations with consistently low prostate cancer mortality were compared with seven nations with consistently high cancer mortality. Several of the low prostate cancer mortality nations included in this study have primitive food processing technology while all the high prostate cancer mortality nations have advanced refining and food fractionating technology. World Health Organization (WHO) mortality data for 1980-1995 were correlated with Food and Agricultural Organization (FAO) food consumption data for 1995. Milk consumption statistics are weakly supportive of the hypothesis that the effect of milk processing is important in prostate cancer etiology (p