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Inescapable Ecologies
Among the most far-reaching effects of the modern environmental movement was the widespread acknowledgment that human beings were inescapably part of a larger ecosystem. With this book, Linda Nash gives us a wholly original and much longer history of "ecological" ideas of the body as that history unfolded in California’s Central Valley. Taking us from nineteenth-century fears of miasmas and faith in wilderness cures to the recent era of chemical pollution and cancer clusters, Nash charts how Americans have connected their diseases to race and place as well as dirt and germs. In this account, the rise of germ theory and the pushing aside of an earlier environmental approach to illness constituted not a clear triumph of modern biomedicine but rather a brief period of modern amnesia. As Nash shows us, place-based accounts of illness re-emerged in the postwar decades, galvanizing environmental protest against smog and toxic chemicals. Carefully researched and richly conceptual, Inescapable Ecologies brings critically important insights to the histories of environment, culture, and public health, while offering a provocative commentary on the human relationship to the larger world.
Canned
Condensed milk : the development of the early canning industry -- Growing a better pea : canners, farmers, and agricultural scientists in the 1910s and 1920s -- Poisoned olives : consumer fear and expert collaboration -- Grade A tomatoes : labeling debates and consumers in the New Deal -- Fighting for safe tuna : postwar challenges to processed food -- BPA in Campbell's soup: new threats to an entrenched food system
Aquatic Chemistry
Developed from a symposium sponsored by the Division of Environmental Chemistry, at the 203rd National Meeting of the American Chemical Society, San Francisco, California, April 5-10, 1992.
Thermally Generated Flavors
The first book to comprehensively cover microwave and extrusion generated volatiles. Includes discussion of food flavor applications. Features new isolation and analysis techniques to evaluate flavors generated from heated food systems. Examines generation of Maillard-reaction flavors and characteristic odor compounds from complex model systems that mimic food-processing conditions. Describes reactions between carbohydrates and amino acids in the presence of lipids. Proposes mechanisms to explain differences between volatile compounds generated by microwave, extrusion, and conventional heating processes. Examines legal and regulatory aspects of process flavors.
Pesticide Chemistry: Human Welfare and the Environment
Pesticide Chemistry: Human Welfare and the Environment, Volume 4: Pesticide Residues and Formulation Chemistry covers the proceedings of the Fifth International Congress of Pesticide Chemistry. The book covers research topics that tackle both improved agricultural production and public health concerns. The papers presented in this volume are organized into two parts. The first part tackles pesticide residues and methodology, which includes analysis of xenobiotics in air; pesticides residues in soil and water; and schematic flow diagram for pesticide analysis. The second part covers formulation chemistry, such as formation of drift and basic considerations for its reduction; the effects of adjuvants on biological activity of herbicides; and effect of formulation on vapor transfer. The book will be of great interest to professionals and researchers whose work involves pesticides.
The Literature of Forestry and Agroforestry
Discusses the evolution of forestry and agroforestry and presents the core literature in these fields, covering both traditional and emerging areas. Topics include changes in forest science in the 20th century, the development of agroforestry literature, the role of professional societies and the US
