Environmental patriotism, the belief that the national environment defines a country's greatness, is a significant strand in twentieth century American environmentalism. This book is the first to explore the history of environmental patriotism in America through the intriguing stories of environmental patriots and the rhetoric of their speeches and propaganda,
The See America First movement began in 1906 with the aim of protecting and promoting the landscapes of the American West. In 1908, Gifford Pinchot and President Theodore Roosevelt hosted the White House Conservation Conference to promote the wise use of natural resources for generations of Americans. In 1912, Pittsburgh's smoke investigation condemned the effects of coal smoke on the city's environment. In World War II, a massive propaganda effort mobilized millions of Americans to plant victory gardens to save resources for the war abroad. While these may not seem like crucial moments for the American environmental movement, this new history of American environmentalism shows that they are linked by patriotism.
The book offers a provoking critique of environmentalists' communication strategies and suggests patriotism as a persuasive hook for new ways to make environmental issues a national priority. This original research should be of interest to scholars of environmental communication, environmental history, American history and environmental philosophy.
The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
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