Gluttony, excess, and the fall of the planter class in the British Caribbean

Food and rituals around eating are a fundamental part of human existence. They can also be heavily politicized and socially significant. In the British Caribbean, white slaveholders were renowned for their hospitality towards one another and towards white visitors. This was no simple quirk of local character. Hospitality and sociability played a crucial role in binding the white minority together. This solidarity helped a small number of whites to dominate and control the enslaved majority. By the end of the eighteenth century, British metropolitan observers had an entrenched opinion of Caribbean whites as gluttons. Travelers reported on the sumptuous meals and excessive drinking of the planter class. Abolitionists associated these features of local society with the corrupting influences of slavery. Excessive consumption and lack of self-control were seen as symptoms of white creole failure. This article explores how local cuisine and white creole eating rituals developed as part of slave societies and examines the ways in which ideas about hospitality and gluttony fed into the debates over slavery that led to the dismantling of slavery and the fall of the planter class

The U.S. Tobacco Buyout: A Partial and General Equilibrium Analysis

This article analyzes the impact of removing the U.S. tobacco program in both a partial and general welfare economics framework. In a partial-equilibrium framework, a consumer taxfunded quota buyout can result in producer gains, consumer losses, net losses resulting from higher prices, and deadweight losses. In a general-equilibrium framework, society can gain from the buyout resulting from considerable potential savings from reduced healthcare costs attributable to a reduction in smoking. Additionally, we present a model that addresses the addictive qualities of tobacco while considering the effects of the quota buyout. We also conclude that another possible effect of the buyout is an increase in worker productivity because employees who are able to quit smoking reduce the amount of smoking-related sick days taken

High pressure technology in the manufacture of minimally-processed meat products

Final report. Project Armis no 4531Available from British Library Document Supply Centre-DSC:7762.72089(no 47) / BLDSC - British Library Document Supply CentreSIGLEGBUnited Kingdo

Searching for a strong double tracing in a graph

U-turni, strong double tracing, eulerian graph, 90B06, 94C15, 68R05,

Compte-rendu du congrès intitulé Qualité durable de la viande bovine en Europe

Report of the workshop \u201cSustainable beef quality for Europe \u2013 A workshop for industry and scientists\u201d Beef industry representatives and scientists from across Europe met on 1-2 October 2015 in Milan for a workshop entitled "Sustainable beef quality for Europe \u2013 a Workshop for Industry and Scientists". The aim of the workshop was to facilitate knowledge exchange and strengthen links between scientists and industry across Europe. Short presentations were given on 15 topics of relevance to the quality, competitiveness and sustainability of European beef. These covered the eating quality of European beef, the practical application of science by the beef industry to improve quality, sustainability of European beef production and the tools available or in preparation to assist the industry in the delivery of quality beef. Participants also contributed to two workshops which asked "How can Europe get the best value from its beef?" and "What is needed to ensure sustainability of the European beef industry for the next 10 years?". This article presents a summary of these articles and the outcomes of the workshops.Des scientifiques et des repr\ue9sentants de la fili\ue8re \uab viande bovine \ubb en Europe se sont r\ue9unis les 1er et 2 octobre \ue0 Milan \ue0 l\u2019occasion d\u2019un congr\ue8s intitul\ue9 \uab Qualit\ue9 durable de la viande bovine en Europe \u2013 un congr\ue8s pour les professionnels et les scientifiques \ubb. Le but de ce congr\ue8s \ue9tait de faciliter les \ue9changes et de consolider les liens entre les acteurs de la fili\ue8re viande bovine et les chercheurs en viande. De courtes pr\ue9sentations ont eu lieu sur 15 sujets relatifs \ue0 la qualit\ue9, la comp\ue9titivit\ue9 et la durabilit\ue9 de la production de viande bovine en Europe. Ces pr\ue9sentations ont trait\ue9 de la qualit\ue9 gustative en bouche de la viande bovine produite en Europe, et des applications pratiques par les acteurs de la fili\ue8re des r\ue9sultats scientifiques afin d\u2019am\ue9liorer la qualit\ue9 et la durabilit\ue9 de la production de la viande bovine en Europe. Les pr\ue9sentations ont \ue9galement port\ue9 sur les outils disponibles ou en pr\ue9paration pour aider \ue0 la production de viande bovine de bonne qualit\ue9. Les congressistes ont particip\ue9 \ue0 deux r\ue9unions de travail pour r\ue9fl\ue9chir aux questions suivantes : \uab Comment l\u2019Europe peut-elle valoriser au mieux sa production de viande bovine ? \ubb et \uab Que faut-il faire pour assurer la durabilit\ue9 de la production de viande bovine en Europe durant les 10 prochaines ann\ue9es ? \ubb. Cet article pr\ue9sente un r\ue9sum\ue9 des pr\ue9sentations et des r\ue9flexions issues des deux r\ue9unions de travail