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Eating to Extinction: The World’’s Rarest Foods and Why We Need to Save Them

為了解決Sierra leone company的問題，作者Saladino, Dan 這樣論述：

A New York Times Book Review Editors’ ChoiceWhat Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like ＂foodie,＂ but a form of reverence . . . Enchanting. --Molly Young, The New Yor

k TimesDan Saladino’s Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than everOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: O

f the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these--rice, wheat, and corn--now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world’s food--seed

s--is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one b

rewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may neve

r be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health--and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan

Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey--not the familiar pr

oduct sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong--once the staple food of Aboriginal Australians, this sm

all root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee. From an Indigenous American chef refining precolo

nial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthi

er, more robust, and, above all, richer in flavor and meaning.

São Tomé & Príncipe

為了解決Sierra leone company的問題，作者Becker, Kathleen 這樣論述：

A tour leader, travel writer and translator, Kathleen Becker spends a large part of the year on São Tomé & Príncipe, the tiny cocoa islands on the equator, leading hiking groups for UK and German operators. A European Creole of German-Irish heritage, she first explored São Tomé & Príncipe for Bradt’

s pioneering guide in 2006. Recently picked up by mainstream travel media as one of the Top Ten Places to Visit in the World, São Tomé & Príncipe is one of those places that stays with you. With Kathleen’s guide, part the thick green curtains of the rainforest on a trail once taken by escaped slaves

, grapple with kizomba moves in the company of the dance-mad youngsters (the median age is 18), learn to tell the endemic Speirops from the White-eye or watch a turtle dig her nest on deserted beaches, sample the latest fluffy creation at a new chocolate factory, surf the warm waters of magic Seven

Waves Beach, and share a slice of humble daily life with the friendly and curious Santomeans. Leve-leve is the country’s motto with many meanings: a response to a greeting, an invitation to take things slowly, to go with the flow, but also in the right direction with an assured step. Based in a work

aday city neighbourhood of street food sellers when not leading tours, she was involved in ecotourism training along the Cocoa Route in the north in 2015 and started teaching English to local agency guides in 2018, picking up aspects of Santomean life and Creole words from her students along the way

- sharing in the lifelong adventure of learning.This edition was updated with the help of Sean Connolly ([ig] shanboqol), who first travelled to Africa as a student in 2008 and returns to the continent whenever possible to research, teach or simply soak up the ambiance in Africa’s countless little-

visited corners. He’s been poring over maps since before he could read them, and working with Bradt Guides since 2011. Along with authoring two editions of Bradt’s Senegal, he’s also updated or contributed to the Bradt guides to Somaliland, Malawi, Mozambique, Ghana, Uruguay, Sierra Leone, two editi

ons of Rwanda and Gabon. He first visited and fell in love with STP in 2015, and has been raving about it to anyone who will listen ever since.

為何公司不選擇財務報表的查核會計師事務所來確信CSR報告書？前因與後果

為了解決Sierra leone company的問題，作者廖子潁 這樣論述：

根據《上市公司編製與申報企業社會責任報告書作業辦法》及我國確信市場現況，發現企業社會責任報告書(以下簡稱CSR報告書)之確信方以會計師事務所以外的其他驗證單位居多，因此本研究旨在探討何種管理階層特質及公司治理特性會影響公司選擇查核財報的會計師事務所以外之其他單位(包含其他驗證單位及非查核財報之會計師事務所)來確信CSR報告書，並進一步分析選擇不同於查核財報之會計師事務所做為CSR報告書之確信方是否影響財務報導品質。以2014年至2019年我國已編製CSR報告書並交付確信之上市公司為研究樣本，實證結果顯示，管理階層權力較小、設置有CSR委員會，以及由總經理擔任CSR委員會主席之公司，較傾向選擇

財報之查核會計師事務所以外的其他單位來確信CSR報告書。此外，當公司設置有CSR專責單位時，能對公司CSR相關決策具重大影響力。最後，本研究亦發現當CSR報告書之確信方不同於財報之查核方時，公司會有較佳的財務報導品質。