- Results include
Wright, John, 1934-[Niamey, Niger : Nouvelle imprimierie du Niger, 2006]
Grosglik, RafiAlbany : State University of New York Press, 
Globalizing Organic focuses on the globalization of a culture of eating for change and the ways in which local meanings attached to the production of foods embed ecological and social values. Rafi Grosglik examines how organic agriculture was integrated in Israel a state in which agriculture was a key mechanism in promoting Jewish nationalism and in time has become highly mechanized and technologically sophisticated. He explores how organic food, which signifies environmental protection and social equity, has been realized in a country where environmental issues are perceived as less pressing compared to inner political conflicts, the Israeli-Arab conflict, and recurrent wars. Based on more than a decade of ethnographic fieldwork, interviews, and analysis of historical documents and media, Grosglik traces how alternative food movements are affected by global and local trends. He covers a wide range of topics, including the ethos of halutzim (pioneers, Zionist ideological farmers and workers), the utopian visions of the Israeli kibbutz, indigeneity that is claimed both by Palestinians and Jewish settlers in the Gaza Strip and in the West Bank, biblical meanings that have been ascribed to environmental and countercultural ideas, the Americanization of Israeli society, and its neoliberalized economy."Traces how alternative food movements are affected by global and local trends, with a focus on how organic agriculture was integrated in Israel"--
Treitel, CorinnaCambridge, United Kingdom : Cambridge University Press, 2017.
Adolf Hitler was a vegetarian and the Dachau concentration camp had an organic herb garden. Vegetarianism, organic farming, and other such practices have enticed a wide variety of Germans, from socialists, liberals, and radical anti-Semites in the nineteenth century to fascists, communists, and Greens in the twentieth century. Corinna Treitel offers a fascinating new account of how Germans became world leaders in developing more 'natural' ways to eat and farm. Used to conserve nutritional resources with extreme efficiency at times of hunger and to optimize the nation's health at times of nutritional abundance, natural foods and farming belong to the biopolitics of German modernity. Eating Nature in Modern Germany brings together histories of science, medicine, agriculture, the environment, and popular culture to offer the most thorough and historically comprehensive treatment yet of this remarkable story.A study of vegetarianism, raw food diets, organic farming, and other 'natural' ways to eat and farm in Germany since 1850.