I have written Habeas Codfish for people curious about the foods we eat and the legal system that pervades our lives . Although I have a legal background ( I think of myself as a " recovering lawyer " ) , I have not written Habeas ...
Author: Barry M. Levenson
Publisher: Univ of Wisconsin Press
A lively study of the relationships between food and the law sheds light on everything from Mr. Peanut to Oprah Winfrey's battle with the beef industry.
Cod: A Biography of the Fish that Changed the World. New York: Penguin Books, 1997. ______. Salt, a World History. ... Levenson, Barry M. Habeas Codfish: Reflections on Food and the Law. Madison: The University of Wisconsin Press, 2001.
Author: Linda Civitello
Publisher: John Wiley & Sons
An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.
This line is from a cartoon by Dennis Schmidt that is included in the book Habeas Codfish: Reflections On Food and the Law by Barry M. Levenson, founder of Mount Horeb Mustard Museum. At Katz's Deli in New York City, customers are ...
Author: Michele Anna Jordan
Publisher: Simon and Schuster
“Some single, simple things, like mustard, have a wealth of history and a path of stories, usually known only to a few. . . . Even if you don’t think you’re interested in mustard, after reading this delightful book, you will be!” —Deborah Madison, The Savory Way The sharp, bright taste of mustard has been used to enhance food for centuries, and all the varieties—from the classic yellow French’s and the traditional Dijon to the more exotic flavored mustards—are widely available to home cooks everywhere. The Good Cook’s Book of Mustard, an installment in the expertly researched and newly updated culinary series of the Good Cook’s Books, not only explains the history of this versatile condiment, but also shows how to use it to add flavor to your meals. Here, you will find a comprehensive collection of imaginative sauces, appetizers, salads, soups, main courses, condiments, and even desserts, as well as a section devoted to the process of making mustards at home. Recipes include: Rock Shrimp with Rémoulade Sauce Cream of Mustard Soup Grilled Tuna with Black Bean, Pineapple, and Serrano-Cilantro Mustard Pork Loin with Apricot-Mustard Glaze Chickpea Salad with Mustard-Anchovy Vinaigrette Spicy Toasted Pecans And more Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
[See also Adulterations; Pure Food and Drug Act.] Bibliography Levenson, Barry M. Habeas Codfish: Reflections on Food and the Law. Madison: University of Wisconsin Press, 2001. Robert W. Brower ...
Author: Andrew F. Smith
Publisher: Oxford University Press
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
bibliography Levenson, Barry M. Habeas Codfish: Reflections on Food and the Law. Madison: University of Wisconsin Press, 2001. Robert W. Brower Law: Recent Developments In recent times the questions and issues ofthe law of food seem to ...
Author: Andrew Smith
Category: Business & Economics
The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.
Habeas codfish: reflections on food and the law. The University ofWisconsin Press, Madison, WI, USA, pp. 184-198. Levi-Faur, D., 2010. Regulation and regulatory governance. Jerusalem Papers on Regulation and Governance No. 1.
Author: Bernd van der Meulen
Publisher: Wageningen Academic Publishers
Category: Technology & Engineering
Since the turn of the Millennium, world-wide initiatives from the private sector have turned the regulatory environment for food businesses upside down. For the first time in legal literature this book analyses private law initiatives relating to the food chain, often referred to as private (voluntary) standards or schemes. Private standards are used to remedy flaws in legislation, in order to reach higher levels of consumer protection than the ones chosen by the EU legislature and to manage risks and liability beyond the traditional limits of food businesses. We see that litigation is no longer solely framed by legislative requirements, but ever more by private standards such as GlobalGAP, BRC, IFS, SQF and ISO. These private standards incorporate public law requirements thus embedding them in contractual relations and exporting them beyond the jurisdiction of public legislators. Other standards focus on corporate social responsibility or sustainability. This book also addresses how private religious standards such as Kosher and Halal play a role in defining specific markets of growing importance. It is noted that organic standards have found an interesting symbioses with public law. Another development on this topic is that food businesses are inspected more often by private auditors than by public inspectors. Effects in terms of receiving or being denied certification far outweigh public law sanctions. In short private law has changed an entire legal infrastructure for the food sector. It emerges as competing with the public law regulatory infrastructure. This book is of interest to all who concern themselves with food law legislation and litigation and the evolving role of private standards on changing the landscape of food chains and innovation.
“Obesity: The Sixth Deadly Sin.” Gastronomica 7 (Winter 2007): 6–11. Levenson, Barry M. Habeas Codfish: Reflections on Food and the Law. Madison: University of Wisconsin Press, 2001. Vidal, John. McLibel: Burger Culture on Trial.
Author: Andrew F. Smith
• More than 700 A–Z entries on fast food, comfort food, and junk food, ranging from breakfast cereals to burgers and fries to snack chips and candy • A chronology of the significant events in the history of junk food and fast food • A bibliography containing more than 200 entries with citations to books, articles, and websites • A glossary of important terms used in the encyclopedia • A Resource Guide containing important DVDs, films and videos, and television series
See also Dunie, Ruth Ginsburg Ginsburg family, 44 Grape Tomatoe + Peach Butter, 67 Green Tomatoes, 55 gribenes (cracklings), 51 Habeas Codfish: Reflections on Food and Law (Levenson), 150 Haber, Barbara, 98 halachic (Talmudic ...
Author: Ellen F. Steinberg
Publisher: University of Illinois Press
Category: Social Science
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Service, Inc., 499 U.S. 340 (1991); Levenson, Barry M. Habeas Codfish. Madison: University of Wisconsin Press, 2001; Marcus v. Rowley, 695 F2d 1171 (9th Cir. 1983); Nimmer, Melville B., and David Nimmer. Nimmer on Copyright.
Author: Elizabeth M. Williams
Category: Health & Fitness
This two-volume set is a broad compendium of the law, policies, and legal influences that affect the food on our plates today. • Alphabetically arranged entries describe topics related to the intersection of law and food • An appendix offers examples of legislation, court cases, regulations, and international treaties related to food • A timeline shows the development of the law of food in the United States • A bibliography lists additional materials for reference
Annual Review of Nutrition 4 (1984): 1–20; Levenson, Barry M. Habeas Codfish: Reflections on Food and the Law. Madison: University of Wisconsin Press, 2001; Okun, Mitchell. Fair Play in the Marketplace: The First Battle for Pure Food ...
Author: Gary J. Allen
Category: Business & Economics
This is the first encyclopedia to help the general reader understand the myriad components of what sustains us: the food and drink industries.
Habeas Codfish Reflections on Food and the Law By Barry M. Levenson University of Wisconsin Press 2001 Did you know that the first health inspector was a Greek , and the year was around 500 B.C. ? Or that Americans devour 350 slices of ...
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The businessman , attorney and some would say shameless promoter is the selfappointed curator of the Mount Horeb Mustard Museum , Poupon U's one and only professor , and author of " Habeas Codfish : Reflections on Food and the Law .
Curator Barry Levenson has also written the critically acclaimed and most entertaining book , Habeas Codfish : Reflections on Food & The Law , and a book about his love of baseball , The Seventh Game ; you can buy signed copies at the ...
"Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches."--"Reference that rocks," American Libraries, May 2005.