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21H.S01 Food in American History (MIT) 21H.S01 Food in American History (MIT)

Description

This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and innovations; the emergence of restaurants, supermarkets, fast food, and slow food. The core concern of the course will be to understand the increasingly pervasive influence of the American model of food production and consumption patterns. This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and innovations; the emergence of restaurants, supermarkets, fast food, and slow food. The core concern of the course will be to understand the increasingly pervasive influence of the American model of food production and consumption patterns.

Subjects

food | food | American history | American history | industrialization | industrialization | globalization | globalization | slavery | slavery | plantations | plantations | farms | farms | labor | labor | processing | processing | preservation | preservation | economy | economy | chains | chains | nutrition | nutrition | nutritional science | nutritional science | food restrictions | food restrictions | surplus | surplus | famine | famine | cooking | cooking | restaurants | restaurants | supermarkets | supermarkets | fast food | fast food | slow food | slow food | production | production | consumption | consumption

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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The importance of hygiene

Description

Introduces concepts around the importance of food safety and hygiene standards for chilled food. Discusses food hygiene and safety legislation and food safety management systems.

Subjects

food production | food and drink | chilled food association | chilled foods | food manufacture | food industry | food safety | hygiene | WM : Food / Drink / Tobacco (Industrial) | None

License

Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ Chilled Food Association Chilled Food Association

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Hazards

Description

This resource provides information about the potential hazards and risks that are faced when preparing food

Subjects

contaminants | non- living contaminants | chemicals | living contaminants | viruses | bacteria | high risk foods | high risk people | raw meat | safe food handling practices | food handling | food storage | food preparation | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | e-coli | haccp | nvq level 2 | oxb:200811:007pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Cross contamination

Description

This resource looks at how to prevent the contamination of food stuff in kitchens and food preparation areas

Subjects

raw meat | food storage | raw hazard | bacteria | food poisoning | ready to eat food | contamination vehicles | uniforms | protective clothing | preparation zones | delivery zones | chemical | chemical contamination | safe food handling practices | food handling | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | contamination | haccp | nvq level 2 | oxb:200811:004pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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21A.265 Food and Culture (MIT) 21A.265 Food and Culture (MIT)

Description

Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture. Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture.

Subjects

anthropology | anthropology | cultural anthropology | cultural anthropology | social anthropology | social anthropology | food | food | food culture | food culture | organic food | organic food | locavore | locavore | sustainable farming | sustainable farming | artisanal cheese | artisanal cheese

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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Think about chilled food

Description

An introduction to the chilled food industry by the Chilled Food Association. Includes facts and figures and information about careers in the industry.

Subjects

food and drink | chilled foods | chilled food association | food | food production | food processing | UK | careers | competencies | roles | WM : Food / Drink / Tobacco (Industrial) | NE : Baking/Dairy/Food and Drink Processing | None

License

Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ Chilled Food Association Chilled Food Association

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National Progression Award in Food Manufacture: arrangement documents

Description

Group Award Code: GF4N 46. Arrangement document for the National Progression Award in Food Manufacture, which includes: background information on the development of the award, its aims, guidance on access, details of the award structure, and guidance on delivery. It briefly introduces the unit and topic areas for the award and defines essential skills and learning outcomes.

Subjects

food production | food and drink | food manufacture | food | food processing | food industry | scqf | sqa | national progression award | national unit specification | arrangement document | guidance | teaching | WM : Food / Drink / Tobacco (Industrial) | SCQF Level 6

License

Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ Scottish Qualifications Authority

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Sustainable Scotland: food production

Description

Open University resource introducing a number of different aspects of sustainability that impact on Scotland, particularly relating to food production. This unit focuses on the changing demands placed on food production systems and how that has impacted on the landscapes and seascapes of Scotland.

Subjects

food production | sustainability | food and drink | food industry | food manufacture | food processing | food culture | scotland | openlearn | WM : Food / Drink / Tobacco (Industrial) | None

License

Attribution-NonCommercial-ShareAlike 4.0 International Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ http://creativecommons.org/licenses/by-nc-sa/4.0/ The Open University

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Hazards

Description

This resource provides information about the potential hazards and risks that are faced when preparing food.

Subjects

contaminants | non- living contaminants | chemicals | living contaminants | viruses | bacteria | high risk foods | high risk people | raw meat | safe food handling practices | food handling | food storage | food preparation | E-coli | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:007PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Hazards

Description

This resource provides information about the potential hazards and risks that are faced when preparing food.

Subjects

contaminants | non- living contaminants | chemicals | living contaminants | viruses | bacteria | high risk foods | high risk people | raw meat | safe food handling practices | food handling | food storage | food preparation | E-coli | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:007PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

Creative Commons Licence
This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource.

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Cross-Contamination

Description

This resource looks at how to prevent the contamination of food stuff in kitchens and food preparation areas.

Subjects

Contamination | raw meat | food storage | raw hazard | bacteria | food poisoning | ready to eat food | contamination vehicles | uniforms | protective clothing | preparation zones | delivery zones | chemical | chemical contamination | safe food handling practices | food handling | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:004PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

Creative Commons Licence
This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England & Wales License, except where otherwise noted within the resource.

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Cross-Contamination

Description

This resource looks at how to prevent the contamination of food stuff in kitchens and food preparation areas.

Subjects

Contamination | raw meat | food storage | raw hazard | bacteria | food poisoning | ready to eat food | contamination vehicles | uniforms | protective clothing | preparation zones | delivery zones | chemical | chemical contamination | safe food handling practices | food handling | daily routine | catering | HACCP | basic food hygiene | NVQ Level 2 | oxb:200811:004PJ | sport | leisure | tourism | hospitality | cc-by | creative commons | UKOER | HLST | ENGSCOER | OER | LL2012 | London 2012 | Olympics | Olympic Games | Paralympics | Paralympic Games | Learning Legacies | JISC | HEA | Oxford Brookes University | HLSTOER.

License

This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource. This work is licensed under a Creative Commons Attribution 2.0 UK: England and Wales License,except where otherwise noted within the resource.

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Chilled Food Association and fresh produce

Description

An introductory slide presentation about the Chilled Food Association, their aims, objectives and recent activities. Also covers issues around food safety and hygiene.

Subjects

chilled foods | food and drink | food production | fresh produce | standards | chilled food association | pathogens | food safety | WM : Food / Drink / Tobacco (Industrial) | NE : Baking/Dairy/Food and Drink Processing | None

License

Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ Chilled Food Association Chilled Food Association

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Safety of imported foods: a commercial perspective

Description

A guide to food safety standards for the UK chilled food industry, particularly relating to imported foods. Introduces best practice production guidelines and key principles for food safety.

Subjects

food safety | hygiene | standards | uk | chilled food | chilled food association | food production | guidelines | imported foods | WM : Food / Drink / Tobacco (Industrial) | NE : Baking/Dairy/Food and Drink Processing | NH : Food Sciences/Technology | None

License

Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ Chilled Food Association Chilled Food Association

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Icould: food and drink manufacturing

Description

Icould features video interviews with a number of people working in the food and drink manufacturing industry. The videos provide advice on building a career in food and drink.

Subjects

careers | food and drink | food | food production | food manufacture | food technology | WM : Food / Drink / Tobacco (Industrial) | SCQF Level 4 | SCQF Level 5 | SCQF Level 6

License

Attribution-NonCommercial-NoDerivatives 4.0 International Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ icould

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Food allergies and intolerances

Description

This resource looks at the different types of allergies and intolerances that caterers and catering staff need to be aware of when preparing and serving food

Subjects

allergies | intolerances | food allergies | food intolerances | epipen | allergic reactions | allergens | intolerants | anaphylactic shock | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | food preparation | haccp | nvq level 2 | oxb:200811:001pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Food safety resources: an introduction

Description

This resources provides an overview of the content contained with the 10 resources that make up this course

Subjects

food hygiene law | food poison | risks | legislation | caterer's responsibilities | benefits | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | why practice food hygiene | haccp | nvq level 2 | oxb:200811:000pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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Cleaning for caterers

Description

This resource identifies processes and methods to ensure all food preparation areas are free from any potential contaminants

Subjects

cleaning | hygiene | food hygiene | food preparation | cleaning plan | daily routine | catering | basic food hygiene | sport | leisure | tourism | hospitality | cc-by | creative commons | food safety | haccp | nvq level 2 | oxb:200811:003pj | ukoer | hlst | engscoer | oer | ll2012 | london 2012 | olympics | olympic games | paralympics | paralympic games | learning legacies | jisc | hea | oxford brookes university | hlstoer | CATERING / FOOD / LEISURE SERVICES / TOURISM | N

License

Attribution 2.0 UK: England & Wales Attribution 2.0 UK: England & Wales http://creativecommons.org/licenses/by/2.0/uk/ http://creativecommons.org/licenses/by/2.0/uk/

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RJN0000PC0099

Description

Poor hygienic conditions in a butcher shop found during hygiene audits run as part of the official controls. Yennifher . Medicina Veterinaria, Universidad Santo Tomas (www.santotomas.cl/ust/facultad/portada/r_naturales), Chile.

Subjects

foodsafety | foodhygiene | foodborne | meat | contamination | foodpreservation | chile | svmsvet | vph

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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RJN0000PC0086

Description

Meat drying in Dominican Republic. Food-borne diseases are a great concern, if not the greatest in health inspection. Despite this being a way of conservation (much like the drying of codfish) of the meat, it is prone to contamination by the lack of hygiene and lack of specific places for the practice. Afonso. Instituto de Ciências Biomédicas Abel Salazar (ICBAS)(sigarra.up.pt/icbas/pt/uni_geral.unidade_view?pv_unidade=46) Porto, Portugal.

Subjects

foodsafety | foodhygiene | foodborne | meat | contamination | foodpreservation | dominicanrepublic | svmsvet | vph

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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s Food Come From - and What will be the Consequences?

Description

The St Anne's Gaudy Seminar explores the topic of food security, focusing in particular on sustainability, supply and demand, and aid and trade. How will science, ecology and consumers have an impact on how food is produced and distributed? Wales; http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

Subjects

food security | sustainability | food | trade | society | genetic modification | ecology | scarcity | aid | agriculture | food security | sustainability | food | trade | society | genetic modification | ecology | scarcity | aid | agriculture | 2013-09-22

License

http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

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24.03 Good Food: The Ethics and Politics of Food Choices (MIT) 24.03 Good Food: The Ethics and Politics of Food Choices (MIT)

Description

This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. It analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values. This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. It analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values.

Subjects

food | food | hunger | hunger | human welfare | human welfare | obesity | obesity | weight | weight | omnivore | omnivore | ethics | ethics | agriculture | agriculture | poverty | poverty | ecology | ecology | locavorism | locavorism | vegan | vegan | vegetarian | vegetarian | speciesism | speciesism | activism | activism | junk food | junk food | gender | gender | animal death | animal death | nutrition | nutrition

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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STS.036 Technology and Nature in American History (MIT) STS.036 Technology and Nature in American History (MIT)

Description

This course considers how the visual and material world of "nature" has been reshaped by industrial practices, ideologies, and institutions, particularly in nineteenth- and twentieth-century America. Topics include land-use patterns; the changing shape of cities and farms; the redesign of water systems; the construction of roads, dams, bridges, irrigation systems; the creation of national parks; ideas about wilderness; and the role of nature in an industrial world. From small farms to suburbia, Walden Pond to Yosemite, we will ask how technological and natural forces have interacted, and whether there is a place for nature in a technological world. Acknowledgement This class is based on one originally designed and taught by Prof. Deborah Fitzgerald. Her Fall 2004 version can be viewed by This course considers how the visual and material world of "nature" has been reshaped by industrial practices, ideologies, and institutions, particularly in nineteenth- and twentieth-century America. Topics include land-use patterns; the changing shape of cities and farms; the redesign of water systems; the construction of roads, dams, bridges, irrigation systems; the creation of national parks; ideas about wilderness; and the role of nature in an industrial world. From small farms to suburbia, Walden Pond to Yosemite, we will ask how technological and natural forces have interacted, and whether there is a place for nature in a technological world. Acknowledgement This class is based on one originally designed and taught by Prof. Deborah Fitzgerald. Her Fall 2004 version can be viewed by

Subjects

landscape | landscape | technology | technology | nature | nature | wilderness | wilderness | industry | industry | industrial | industrial | commons | commons | America | America | history | history | agriculture | agriculture | systems | systems | conservation | conservation | preservation | preservation | development | development | environment | environment | native American | native American | railroad | railroad | transportation | transportation | aesthetics | aesthetics | colonial history | colonial history | Dust Bowl | Dust Bowl | National Parks | National Parks | water | water | drought | drought | natural resources | natural resources | food | food | materialism | materialism | capitalism | capitalism | organic food | organic food | photography | photography | film | film

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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RJN0000PC0099

Description

Poor hygienic conditions in a butcher shop found during hygiene audits run as part of the official controls. Yennifher . Medicina Veterinaria, Universidad Santo Tomas (www.santotomas.cl/ust/facultad/portada/r_naturales), Chile.

Subjects

foodsafety | foodhygiene | foodborne | meat | contamination | foodpreservation | chile | svmsvet | vph

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

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Nottingham Vet School | FlickR

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RJN0000PC0086

Description

Meat drying in Dominican Republic. Food-borne diseases are a great concern, if not the greatest in health inspection. Despite this being a way of conservation (much like the drying of codfish) of the meat, it is prone to contamination by the lack of hygiene and lack of specific places for the practice. Afonso. Instituto de Ciências Biomédicas Abel Salazar (ICBAS)(sigarra.up.pt/icbas/pt/uni_geral.unidade_view?pv_unidade=46) Porto, Portugal.

Subjects

foodsafety | foodhygiene | foodborne | meat | contamination | foodpreservation | dominicanrepublic | svmsvet | vph

License

http://creativecommons.org/licenses/by-nc-sa/2.0/

Site sourced from

Nottingham Vet School | FlickR

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