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Sodium triphosphate (STP), also sodium tripolyphosphate (STPP), or tripolyphosphate (TPP), [1]) is an inorganic compound with formula Na 5 P 3 O 10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products ...
Influence. Robbins's Essay is one of the most-cited works on the methodology and philosophy of economics for the period 1932–1960. Arguments therein have been widely accepted on the demarcation of economics as science from discussion of recommendations on economic policy. [7] In that period, economists started referring to Robbins' definition ...
The definition appears in the Essay by Robbins as: Economics is the science which studies human behaviour as a relationship between ends and scarce means which have alternative uses. [26] After contention in the 1930s, this definition reached some general acceptance among economists. The book has six chapters, and the second half remains ...
In agricultural economics and development economics, Bennett's law observes that as incomes rise, people eat relatively fewer calorie-dense starchy staple foods and relatively more nutrient-dense meats, oils, sweeteners, fruits, and vegetables. Bennett's law is related to Engel's law, which considers the relationship between rising household ...
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
Cliometrics (/ ˌ k l aɪ. oʊ ə ˈ m ɛ t. r ɪ k s /, also / ˌ k l iː oʊ ˈ m ɛ t. r ɪ k s /), sometimes called 'new economic history' [1] or 'econometric history', [2] is the systematic application of economic theory, econometric techniques, and other formal or mathematical methods to the study of history (especially social and economic history). [3]
The definition of agrifood systems' resilience is adapted from Tendall et al.'s definition of food system resilience, which is “capacity over time of a food system and its units at multiple levels, to provide sufficient, appropriate and accessible food to all, in the face of various and even unforeseen disturbances”.
Margaret Gilpin Reid was born in 1896 in Cardale, Manitoba in Canada, and completed a degree in Home Economics at the University of Manitoba in 1921. She received her PhD from the University of Chicago in 1931 titled The Economics of Household Production. She taught at Connecticut College, Iowa State College (Iowa State University) and later ...