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The increasing numbers of college and university graduates from Africa’s tertiary institutions and the declining prospects for jobs in the public and private sector have reinforced the importance of creating avenues for self-employment. But job creation exposes a serious gap in education policies, for basic skills in entrepreneurship are not taught in most tertiary curricula across the continent. This nineteen-chapter volume provides essential course text material for developing the field of entrepreneurship in tertiary institutions, thus addressing the issue of appropriate pedagogy critical for the emerging field of entrepreneurship development in higher education institutions in Africa. Drawing from Nigeria, West Africa and other parts of the developing world, the volume furnishes much needed empirical information to fashion out appropriate policies and projects within macroeconomic framework to nurture small and medium enterprises as a development tool.
The links between agricultural growth and the rural nonfarm economy, known to be strong in Asia, are weaker in Africa but still important to the rural poor. Crucial for strengthening these links are policies and investments that (1) promote smallholders, (2) improve rural infrastructure, (3) encourage commerce and services, (4) foster the development of rural towns, and (5) explicitly recognize women as key actors in rural development.
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.