"This is a book about food, philosophy, and intellectual property rights. Taken separately, these are three well-known subjects; but it is uncommon to consider them together. Delivering a rich field of disputes, the book is comprised of 50 case studies, organized around eight themes: images;...

Americans have become considerably more obese over the past 25 years. This increase is primarily the result of consuming more calories. The increase in food consumption is itself the result of technological innovations which made it possible for food to be mass prepared far from the point of...

"Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed both...

1. Introduction to Encapsulation Processes Steva Lević, Branko Bugarski and Viktor Nedović2. Carrier Materials for Encapsulation Ch.V.K. Sudheendra and Ami Patel3. Encapsulation Techniques for Food Purposes Laura G. Gómez-Mascaraque, Bojana Balanč, Verica Djordjević, Branko Bugarski and...