Cinnamon is the common name for the spice obtained from the dried inner bark of several species of the genus Cinnamomum in the Lauraceae family. In world trade, Cinnamomum cassia (L.) J. Presl Cinnamomum burmannii dominate, but it is of a different quality to ‘true’ or ‘Ceylon’ cinnamon produced from Cinnamomum zeylanicum Blume (C. verum J. Presl), with the latter much easier to process, giving a more delicate, sweeter flavor with nuances of clove, but more importantly with only traces (often below detection thresholds) of coumarin, compared with 5–7 g/kg in other species. Cinnamon has been a popular and expensive spice in many civilizations, including ancient Egypt, Rome and in 14th and 15th century Europe, where it was used primarily to preserve meat for its antibacterial properties, fine aroma and flavor. Ancient Egyptians used cinnamon in mummification process due to its antibacterial properties and fragrance. The quest for cinnamon brought many explorers to Ceylon, whose ancient history is intertwined with the cinnamon trade. Ancient Egyptians and Romans used cinnamon as a valued spice and as an incense. In recent years, much research has been conducted in crop improvement, processing and value addition in cinnamon. In addition to direct use as a condiment/spice, cinnamon has found a multitude of uses in the food and beverage, traditional medicine, pharmacology, nutraceutical and cosmetics industries. Ceylon cinnamon is unique in that oils distilled from the bark (major constituents are cinnamaldehyde and oleoresins), leaf (eugenol is the major constituent used in dentistry, perfumes, flavorings and as an antioxidant) and roots (camphor) have different industrial uses. Cinnamaldehyde is now a proven natural bactericide widely used in food and beverage industry, effective against Salmonella spp. and Escherichia coli. Thus, it has become an important natural component of organic fruit and vegetable juices to enhance microbial safety of these nutritious beverages. Because of its manifold uses, cinnamon is an important crop. There have been many recent publications on its ethnobotany, genetics, crop improvement, agronomy, processing, biotechnology, chemistry, food and medicinal uses, and industrial applications. However, one book condensing all these findings is lacking. Our publication, with chapters devoted to all these aspects of cinnamon written by experts in these fields, condenses current knowledge into a single source and contribute to the advancement and dissemination of knowledge and technology. Contributors to the book constitute internationally renowned senior scientists and academics with hands-on experience as well as movers and shakers of industry, thereby striking a right balance between theory and practice. Therefore it is a valuable source for students, teachers, scientists, planners policy makers, practicing agriculturists and industrialists, and a prized acquisition to any library in higher education institutions, R & D institutions and public and private sector institutions in agriculture and allied fields.

Sri Lanka is an ancient civilization, shaped and thrust into the modern globalizing world by its colonial experience. With its own unique problems, many of them historical legacies, it is a nation trying to maintain a democratic, pluralistic state structure while struggling to come to terms with separatist aspirations. This is a complex story, and there is perhaps no better person to present it in reasoned, scholarly terms than K.M. de Silva, Sri Lanka’s most distinguished and prolific historian. A History of Sri Lanka, first published in 1981, has established itself as the standard work on the subject. This fully revised edition, in light of the most recent research, brings the story right up to the early years of the twenty-first century. The book provides comprehensive coverage of all aspects of Sri Lanka’s development—from a classical Buddhist society and irrigation economy, to its emergence as a tropical colony producing some of the world’s most important cash crops, such as cinnamon, tea, rubber and coconut, and finally as an Asian democracy. It is a study of the political vicissitudes of Sri Lanka’s ancient civilization and the successive phases of Portuguese, Dutch and British colonial rule. The unfortunate consequences of becoming a centre of ethnic tension and Sri Lanka’s long-standing relationship with India are also discussed. Exhaustively researched and analytical, this book is an invaluable reference source for students of ancient, colonial and post-colonial societies, ethnic conflict and democratic transitions, as well as for all those who simply want to get a feel of the rich and varied texture of Sri Lanka’s long history.

This publication emphasizes the importance of participation and engagement of governments in standards development in Codex and in resolving trade concerns in the WTO SPS and TBT Committees, as well as the importance of capacity development, which together contribute to the dynamism and robustness of the global system of food standards and trade.

Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. Written with the needs of students in mind, Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present presents nearly 100 entries on foods that have shaped history—fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself. Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.

This unique encyclopedia enables students to understand the myriad ways that the Columbian Exchange shaped the modern world, covering every major living organism from pathogens and plants to insects and mammals. Most people have only the vaguest notion of how profoundly the world was changed by Christopher Columbus's arrival in the Americas. Indeed, some of what is commonly regarded as "traditional" Native American life and culture—living in teepees and hunting buffalo from horseback, for example—came from the arrival of Europeans. This encyclopedia helps students acquire fundamental information about the Columbian Exchange through approximately 100 alphabetically arranged entries on animals, plants, diseases, and items that were exchanged, accompanied by sidebars throughout that provide interesting discussions of key people, companies, and other related topics. The work begins with an introductory essay that overviews the Columbian exchange and not only addresses its biological and cultural components but also treats it as a political and economic event. The alphabetically organized entries cover topics ranging from the African slave trade, almonds, and alpacas to watermelon, whooping cough, and yellow fever. The encyclopedia also offers a chronology of the major events of the Columbian Exchange as well as 15 transcribed primary source documents that enable students to "look into history directly," including passages about the exchange that focus on the Irish Potato Famine, the slave trade, and the influenza pandemic of 1918–1919.

Historically, few topics have proven to be so controversial in international intellectual property as the protection of geographical indications (GIs). The adoption of TRIPS in 1994 did not resolve disagreements, and countries worldwide continue to quarrel today as to the nature, the scope, and the enforcement of GI protection nationally and internationally. Thus far, however, there is little literature addressing GI protection from the point of view of the Asia-Pacific region, even though countries in this region have actively discussed the topic and in several instances have promoted GIs as a mechanism to foster local development and safeguard local culture. This book, edited by renowned intellectual property scholars, fills the void in the current literature and offers a variety of contributions focusing on the framework and effects of GI protection in the Asia-Pacific region. The book is available as Open Access.

Fifty-four images and more than ninety classic and contemporary texts introduce Sri Lankas recorded history of more than two and a half millennia.