It's not easy to eat well. To choose food wisely, you need to know where it comes from and how it's produced. As consumers, most of us don't know what we're getting and eating in our supermarkets and restaurants. When rumours and food scares circulate in the media, we panic. Since most of us know very little about the real state of agriculture today and the ways in which the global agricultural industry produces the foods that end up on our plates, we have no basis on which to make informed judgements.In this important new book, Jos Bov and Franois Dufour - two men from modest farming...

This book is first and foremost an extended examination and discussion of the enslavement of men and women by others of their society and in particular of the means and causes of the gradual end of slavery in early medieval Europe between 500 and 1200. Drawing upon a very wide range of primary and archival sources, Professor Bonnassie places fresh findings about subjection, servitude and lordship in relation to the prevailing understanding of social history which has developed since the work of Marc Bloch. The author explains how slavery long persisted in southern France and Spain, as part of...

The Inquisition was the most powerful disciplinary institution in the early modern world, responsible for 300,000 trials and over 1.5 million denunciations. How did it root itself in different social and ethnic environments? Why did it last for three centuries? What cultural, social and political changes led to its abolition? In this first global comparative study, Francisco Bethencourt examines the Inquisition's activities in Spain, Italy, Portugal and overseas Iberian colonies. He demonstrates that the Inquisition played a crucial role in the Catholic Reformation, imposing its own members...