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Coffee : a comprehensive guide to the bean, the beverage and the industry / edited by Robert Thurston, Jonathan Morris and Shawn Steiman.

Contributor(s): Thurston, Robert W [editor] | Morris, Jonathan, 1961- [editor] | Steiman, Shawn [editor].
Material type: materialTypeLabelBookPublisher: Lanham, Maryland ; London : Rowman & Littlefield, [2013]Copyright date: ©2013Description: xv, 416 pages : illustrations, map ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781442214415 (paperback).Subject(s): Coffee industry | CoffeeDDC classification: 338.4766393
Contents:
Part I:The coffee business. Strategies for improving coffee quality -- The coffee plant and how it is handled - Digging deeper: cultivation and yields -- Coffee as a global system -- What does "organic" mean? -- Coffee under threat: the growing problem of the coffee berry borer -- Culture, agriculture, and nature: shade coffee farms and biodiversity -- A Guatemalan coffee farmer's story: a challenging life in a beautiful harsh land -- Pickers -- Coffee processing: an artisan's perspective - Women in coffee in Columbia -- How a country girl from Arkansas became an importer leading other women in coffee -- The role of nonprofits in coffee -- Hunger in the coffee lands -- The "price" of coffee: how the coffee commodity market works -- Appreciating quality: the route to upward mobility for coffee farmers -- What is specialty coffee -- Where does the money go in the coffee supply chain -- Part II:The state of the trade. The global trade in coffee: an overview -- Coffee certification programs -- Direct trade in coffee -- Fair trade: still a big plus for farmers and workers around the world -- Producer Country profiles. Hawaii -- India -- Indonesia -- Columbia -- Ethiopia -- Vietnam -- Brazil -- Supporting coffee farmers' response to market changes -- Consumer Country profiles. Introduction to consumer countries -- Denmark -- France -- Italy -- United Kingdom -- Russia -- China -- Japan -- Germany -- United States -- Part III:The history of coffee and its social life. Coffee, a condensed history -- Coffeehouse formats through the centuries: third places or public spaces? -- Why Americans drink coffee: the Boston Tea Party or Brazilian slavery -- The ecology of taste: Robusta coffee and the limits of the specialty revolution -- The Espresso menu: an international history -- The competing languages of coffee: signs, narratives, and symbols of American specialty coffee -- Part IV:The qualities of coffee. Coffee quality -- Why does coffee taste that way? Notes from the field -- Coffee quality and assessment -- Distinctive drinking: specialty coffee and class in the United States -- Brewing: dissolving the puzzle -- Roasting: developing flavor in the bean -- Roasting culture -- Barista culture -- Brewing culture -- Coffee and health. The long debate over coffee and health -- Caffeine: how much in in your cup, and how much is bad for you -- Recent research on coffee and health. Part V:The future of coffee. Coffee research in Kenya: current status and future perspectives -- Genetically modified (transgenic coffee) -- Mechanization -- A life in coffee -- How to make a great cup of coffee.
Holdings
Item type Current library Call number Status Barcode
General lending MTU Bishopstown Library Lending 338.4766393 (Browse shelf(Opens below)) Available 00214335
General lending MTU Bishopstown Library Lending 338.4766393 (Browse shelf(Opens below)) Available 00214336
Total holds: 0

Enhanced descriptions from Syndetics:

Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry offers a definitive guide to the many rich dimensions of the bean and the beverage around the world. Leading experts from business and academia consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain. Drawing on interviews and the lives of people working in the business--from pickers and roasters to coffee bar owners and consumers--this book brings a compelling human side to the story.

The authors avoid romanticizing or demonizing any group in the business. They consider basic but widely misunderstood issues such as who adds value to the bean, the constraints of peasant life, and the impact of climate change. Moving beyond simple answers, they represent various participants in the supply chain and a range of opinions about problems and suggested solutions in the industry. Coffee offers a multidimensional examination of a deceptively everyday but extremely complex commodity that remains at the center of many millions of lives. Tracing coffee's journey from field to cup, this handbook to one of the world's favorite beverages is an essential guide for professionals, coffee lovers, and students alike.

Contributions by: Sarah Allen, Jonathan D. Baker, Peter S. Baker, Jonathan Wesley Bell, Clare Benfield, H. C. "Skip" Bittenbender, Connie Blumhardt, Willem Boot, Carlos H. J. Brando, August Burns, Luis Alberto Cuéllar, Olga Cuellar, Kenneth Davids, Jim Fadden, Elijah K. Gichuru, Jeremy Haggar, Andrew Hetzel, George Howell, Juliana Jaramillo, Phyllis Johnson, Lawrence W. Jones, Alf Kramer, Ted Lingle, Stuart McCook, Michelle Craig McDonald, Sunalini Menon, Jonathan Morris, Joan Obra, Price Peterson, Rick Peyser, Sergii Reminny, Paul Rice, Robert Rice, Carlos Saenz, Vincenzo Sandalj, Jinap Selamat, Colin Smith, Shawn Steiman, Robert W. Thurston, Steven Topik, Tatsushi Ueshima, Camilla C. Valeur, Geoff Watts, and Britta Zeitemann

Includes bibliographical references and index.

Part I:The coffee business. Strategies for improving coffee quality -- The coffee plant and how it is handled - Digging deeper: cultivation and yields -- Coffee as a global system -- What does "organic" mean? -- Coffee under threat: the growing problem of the coffee berry borer -- Culture, agriculture, and nature: shade coffee farms and biodiversity -- A Guatemalan coffee farmer's story: a challenging life in a beautiful harsh land -- Pickers -- Coffee processing: an artisan's perspective - Women in coffee in Columbia -- How a country girl from Arkansas became an importer leading other women in coffee -- The role of nonprofits in coffee -- Hunger in the coffee lands -- The "price" of coffee: how the coffee commodity market works -- Appreciating quality: the route to upward mobility for coffee farmers -- What is specialty coffee -- Where does the money go in the coffee supply chain -- Part II:The state of the trade. The global trade in coffee: an overview -- Coffee certification programs -- Direct trade in coffee -- Fair trade: still a big plus for farmers and workers around the world -- Producer Country profiles. Hawaii -- India -- Indonesia -- Columbia -- Ethiopia -- Vietnam -- Brazil -- Supporting coffee farmers' response to market changes -- Consumer Country profiles. Introduction to consumer countries -- Denmark -- France -- Italy -- United Kingdom -- Russia -- China -- Japan -- Germany -- United States -- Part III:The history of coffee and its social life. Coffee, a condensed history -- Coffeehouse formats through the centuries: third places or public spaces? -- Why Americans drink coffee: the Boston Tea Party or Brazilian slavery -- The ecology of taste: Robusta coffee and the limits of the specialty revolution -- The Espresso menu: an international history -- The competing languages of coffee: signs, narratives, and symbols of American specialty coffee -- Part IV:The qualities of coffee. Coffee quality -- Why does coffee taste that way? Notes from the field -- Coffee quality and assessment -- Distinctive drinking: specialty coffee and class in the United States -- Brewing: dissolving the puzzle -- Roasting: developing flavor in the bean -- Roasting culture -- Barista culture -- Brewing culture -- Coffee and health. The long debate over coffee and health -- Caffeine: how much in in your cup, and how much is bad for you -- Recent research on coffee and health. Part V:The future of coffee. Coffee research in Kenya: current status and future perspectives -- Genetically modified (transgenic coffee) -- Mechanization -- A life in coffee -- How to make a great cup of coffee.

Reviews provided by Syndetics

Library Journal Review

This massive volume is truly comprehensive, examining coffee from soil to cup. Thurston (Phillip R. Shriver Professor, history, Miami Univ., OH), Jonathan Morris (modern history, Univ. of Hertfordshire, England), and Shawn Steiman (head, Coffea Consulting, Honolulu) have pulled together 63 essays that address agriculture, economics, gender, culture and history, assessment of quality, effects on health, and future research and development of the coffee bean and coffee production. The authors include coffee farmers, scientists, industry leaders, journalists, historians, and even a mechanical engineer. In addition, there are country profiles providing detailed information about both coffee-producing and coffee-consuming countries (e.g., Vietnam, Brazil, Italy, Germany, Colombia, the United States) that cover subjects such as the history of coffee in the region, climate, business costs, companies in the marketplace, and trends in consumption. The pieces vary in length, depth, and quality: some are familiar and casual, while others have a more scholarly bent. Verdict It's hard to imagine that the audience for this title is very large; it's neither strictly a scholarly examination nor a work of creative nonfiction. But for those who have a serious coffee addiction, the book offers a wealth of content.-Laura Krier, Sonoma State Univ., Rohnert Park, CA (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

CHOICE Review

In light of today's caffeine-obsessed culture, this new work focusing on coffee production and consumption is highly interesting and informative. The book is composed of 63 relatively short chapters gathered into five overall sections, beginning with "The Coffee Business" and "The State of Trade." The trade section includes chapters on each of the world's seven major coffee-growing areas and nine of the biggest coffee-consuming countries. The third section focuses on coffee's history and coffee (and coffeehouse) culture, followed by a section on coffee qualities, including health aspects. The book concludes with an exploration of coffee's future. This is not a compendium of academic papers, as are so many edited collections these days. Chapters, contributed by experts in their respective fields, are written in an engaging, accessible style. They are well researched and often include an extensive notes section at the end. Black-and-white photos, maps, graphs, and other illustrations are interspersed, depending on the topic. A glossary and detailed index round out the text. Summing Up: Highly recommended. All public and academic library collections. S. Hurst Miami University

Author notes provided by Syndetics

Robert W. Thurston is professor emeritus of history at Miami University. Jonathan Morris is research professor of modern European history at the University of Hertfordshire. Shawn Steiman is owner of Coffea Consulting in Honolulu.