Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés “If you’ve ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” —Boston Globe In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm We all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.

What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food. The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism.

Effective national food control systems are essential for food security, public health, consumer protection and international trade. This guide has been developed by the FAO to assist countries to systematically identify the capacity building needs of their food control system through a simple five-step process.

Diet is one of the single most important contributors to health, but also to disease. Food-Based Dietary Guidelines (FBDGs) provide information on healthy eating and lifestyle aimed at preventing all forms of malnutrition, including non­communicable diet-related diseases and keeping people well-nourished and healthy. The FBDGs is a fruit of joint efforts and collaboration made by mainly four institutions: the Ministry of Public Health (MoPH), the Ministry of Agriculture, Irrigation and Livestock (MAIL), the Ministry of Education (MoE), and Food and Agriculture Organization of the United Nations (FAO). The development, promotion and dissemination of FBDGs for Afghans is an important part of the strategy of the Ministry of Public Health (MoPH) for improving the nutritional status of the Afghan population. Its realization is in accordance with the Ministry's mission of improving the health and nutritional status of the Afghan people. The aim is to achieve this in an equitable and sustainable manner, through the provision of quality health services, advocacy for the development of healthy environments and living conditions, and the promotion of healthy eating and lifestyles.

Policy making in food security is at a crossroads in India, particularly for the rice crop. Whereas India has emerged has a leading rice exporter over the last two years, the government has also introduced a large food subsidy program called the National Food Security Act. The program requires that 33.6 million metric tons of rice per year be distributed to the marginalized rural and urban populations of the country. In this study, we analyze the long-term impact of India’s Food Security Act on its domestic rice market and the international market for rice. We specify and apply a structural demand-and-supply model to India’s rice market and link it with the world rice market, as part of a broad partial equilibrium modeling system of international agriculture commodity markets. We specifically focus on three different scenarios—subsidy as a price effect, subsidy as an inelastic income effect, and subsidy as an elastic income effect—under the broader framework of the National Food Security Act. We find that at the end of the projection period (the 2024/2025 crop year), as a result of the rice subsidy program, the consumption of rice increases significantly by 6,831 thousand metric ton (MT) in the case of the price effect while the inelastic income effect has little on production, consumption which increase by 265 thousand MT and 269 thousand MT, respectively and no impact on rice export of India.

Considers status of DOD food irradiation research programs. Focuses on Army Dept cancellation of plans to construct an Ionizing Radiation Center at Stockton, Calif. b. "Logistic and Economic Feasibility Study on Radiation Sterilization of Foods," Quartermaster and Container Inst for the Armed Forces, June 28, 1955 - Aug. 28, 1956 (p. 475-569). c. "Evaluation of Size of USAIRC and Logistics of Irradiated Meat," Rpt to Quartermaster Radiation Planning Agency, Quartermaster RPD Command, Dec. 11, 1959 (p. 571-627). a. "Food Preservation by Ionizing Energy," Army Dept, Office of the Quartermaster Gen, Dec. 1959 (p. 147-235). Includes following reports. Continuation of hearings on the Army's revised national food irradiation programs, "Medical Nutrition Laboratory: "An assessment of the possible effects to human beings of short-term consumption of food sterilized with gamma rays" p. 771-804; An evaluation in human beings of the acceptability, digestibility, and toxicity of port sterilized by gamma radiation and storied at room temperature" p. 805-822; Short-term human feed in studies of foods sterilized by gamma radiation and stored at room temperature," p. 823-850