Food and Sustainability in the Twenty-First Century

Food and Sustainability in the Twenty-First CenturySustainability is one of the great problems facing food production today. Using cross disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face. Its cross disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case

evaluation and termination

Fitzgerald offers ethnographic case material to examine the meaning and changing metaphors of ethnicity

but the recent improvements in molecular methods for microbial ecology have made it possible to view the soil microbiome as a whole

and describing emerging practices and their impact

There have been books on the archaeology of nomadism in various regions

as are tools for optimizing orchard tree development

showing students how and when to use both methodologies

Clinical guidance and expertise to successfully teach diabetes self-management to adults

a looming energy crisis

Reveals the presence and consequences of ageism for individuals and societies

It embodies several levels of perspective related to patient-centered care planning

a bottom-up approach for defining what is a ‘fair’ price from the farmers’ perspective