The article tells about new for the Russian market models of direct interaction between producers and end users of agricultural production. The following directions are named to be the main directions of food sale development: retail servicization, electronic trade popularization and retail starting to make direct purchases from small agricultural producers.
The problem of protecting humanity from the effects of electromagnetic and ionizing radiation (EMR and AI) is now becoming increasingly important, because The number of sources of EMP and AI increases and their capacities increase. In particular, the use of electronic means (computers, televisions, radiotelephones, office equipment, household appliances, etc.) is growing, and the number of people who have health problems associated with exposure to this type of radiation proportionately grows. Goes into the category of global problems facing humanity. The book consists of three sections. The first section is devoted to electromagnetic radiation produced by industrial installations and household appliances. In the second section, ionizing radiation of both natural and artificial origin is considered. The third section considers the nature of torsion fields. The influence of all these radiations on humans and biological objects is shown. The methods and means of measuring these impacts are described. Recommendations for protection against electromagnetic and ionizing radiation are given. The book can serve as a training tool for studying courses "Life Safety", "Technospheric Security", "Environmental Protection" in higher and secondary educational institutions. It can be useful to specialists involved in the design and operation of devices that can be sources of dangerous electromagnetic and radiation radiation, as well as for specialists in preventive medicine, labor protection services, etc
Psychoanalytic tradition of study of food as a primary form of communication of a person and the world is represented in the researches of M. Klein, D. Frankl, F. Perls - in their works we can see evolution of the psychoanalytic tradition of study of food experience of a person - from the analysis of the primary food experience in the relationship mother-baby to the idea of mental metabolism, which has structural similarity with food metabolism. F. Perls and D. Frankl articulated the communicative concept of food experience, according to which the identity of a person is formed and his/her existential choice is constructed, too. The main psychoanalytic idea is that food experience is passed through the human positive / negative energy of libido - that is encounter with the world as Others in the primary act of food awakens ones own libidinal energy of an individual and serves as a stimulus to personal development. Psychoanalysis insists that the underlying constructs of interaction with the world are formed in early childhood, are based on the primary food reactions, and are projected to all other forms of its communications. The theory of assimilation and introjection of the authority is the most important discovery of F. Perls. Standards to ensure the quality of physical and mental metabolism are assimilation. At the level of introjection an embedded object maintains without any processing. Normal personal growth always implies a critical attitude toward any objects from the surrounding world, a molar, rather aggressive attitude towards them, and as a result - their assimilation. While introduction of any values in the consciousness of a person occurs when a person forms ability to introjecton and inability to assimilation. Therefore, a totalitarian society has a special food culture - when the level of the body inculcates the habit of introjection of the external object in the form of food, the habit, which is extrapolated to other areas of life, including the sphere of consciousness. Then mental metabolism is also disturbed, and the person is ready to introjection what is suitable for a totalitarian power. Therefore, a totalitarian society cannot be an affluent society - in particular, the culture of food of a totalitarian society must have defective nature and must be accompanied by repressive nutritional practices.
In the 1970s and 80s, Soviet sociology published a great deal about women's empowerment in the USSR. Researchers emphasized two sides of this phenomenon: on one hand the achievements of the state in equalizing the rights of women with those of men, along with the high levels of women's employment and participation in public life, and on the other hand the ensuing "double burden," resulting from the need to combine a career with the "traditional" duties of a spouse, mother and housewife
Two basic philosophical approachs to the analysis of food and gastronomic culture are analyse in the artikle. Porphyry`s analysis is based on a system of porphyria binary definitions - hunger / appetite, suffering / enjoyment, body / soul, dirt / cleanliness. E.Levinas analises food as transformation of otherwise in sameness, feast as complicity, food as an experience of sincerity of existence. These two concepts contain opportunities of methodological framework for the analysis of contemporary gastronomic culture.
Seasoned Socialism reflects on select Soviet everyday practices, their significance for those who wrote about them or performed them, and their impact on the meaning and quality of life in the former USSR. For the first time in the scholarship about late Soviet everyday life, all everyday practices chosen for this volume gravitate to food and foodways. As essential to Soviet everyday life as food is the notion of gender, which was largely the factor upon which most everyday Soviet experiences and practices are predicated. Seasoned Socialism, therefore, engages Soviet men and women where they eat—in the kitchen, the garden, the grocery, the marketplace and the dining establishment.