The rapid rise in Covid-19 infection to a pandemic stage in the face of lack of few choices for treatment, prevention has taken a special purpose in this battle. The 1918 Spanish Flu with no vaccine to protect against the infection and no antibiotics to treat secondary bacterial infections associated with influenza infections, control efforts worldwide were limited to non-pharmaceutical interventions including, isolation, quarantine, good personal hygiene, use of disinfectants, and limitations of public gatherings, which were applied unevenly. These same measures hold good for Covid-19 pandemic today. Nutraceuticals and Functional foods for many reasons, largely its perceived safety, have gained popularity in disease prevention. Also, in the last 2-3 decades there have been well designed and controlled basic and clinical investigations that have steadily added credence to nutraceuticals for disease prevention. This book is a compilation of reviews of data on different nutraceuticals that may be of relevance to Covid-19 pandemic. These include, probiotics, melatonin, plant bioactive, lipoic acid, curcumin, selenium, zinc, magnesium and boron to name some.

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Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.

Core values of society, health and wellbeing impact today on all aspects of our lives, and have also increasingly influenced patterns of tourism consumption and production. In this context wellness has developed into a significant dimension of tourism in a number of new and long established destinations. However, although it is consistently referred to as one of the most rapidly growing forms of tourism worldwide there still remains a dearth of academic literature on this topic. This book uniquely focuses on the supply side of wellness tourism from a destination perspective in terms of the generation and delivery of products and services for tourists who seek to maintain and improve their health. This approach provides a better understanding of how wellness tourism destinations develop and explores the specific drivers of that growth in a destination context and how destinations successfully compete against each other in globalised market place. A range of wellness destination development and management issues are examined including the importance of authenticity, an appropriate policy framework, delivery of high quality goods and services, participation of a broad range of stakeholders and the development of networks and clusters as well as collaborative strategies essential for a successful development and management of a wellness tourism destination. International case studies and examples from established and new wellness tourism destinations are integrated throughout. This timely volume written by leaders in this sector will be of interest to tourism and hospitality students and academics internationally.

Since antiquity, the she-wolf has served as the potent symbol of Rome. For more than two thousand years, the legendary animal that rescued Romulus and Remus has been the subject of historical and political accounts, literary treatments in poetry and prose, and visual representations in every medium. In She-Wolf: The Story of a Roman Icon, Cristina Mazzoni examines the evolution of the she-wolf as a symbol in western history, art, and literature, from antiquity to contemporary times. Used, for example, as an icon of Roman imperial power, papal authority, and the distance between the present and the past, the she-wolf has also served as an allegory for greed, good politics, excessive female sexuality, and, most recently, modern, multi-cultural Rome. Mazzoni engagingly analyzes the various role guises of the she-wolf over time in the first comprehensive study in any language on this subject.

Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences. Among this discussion, the term "food literacy" has emerged to acknowledge the broad role food and eating play in our lives and the empowerment that comes from meeting food needs well. In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level. These varying perspectives will give the reader an introduction to this emerging concept. The book gathers current insights and provides a platform for discussion to further understanding and application in this field. It stimulates the reader to conceptualise what food literacy means to their practice and to critically review its potential contribution to a range of outcomes.