Enhanced descriptions from Syndetics:

This new edition of what has become a bible for filmmakers internationally is completely rewritten, expanded and redesigned. This is the only book to describe and explain the whole process - from creating an original or adapted script, to producing and directing, to managing budgets and people, to financing, marketing and distributing your film. Whether you are embarking on your first YouTube project or planning a more ambitious, collaborative film, Making Short Films gives you the low-down on everything you need to know. Making Short Films includes-
A detailed, structured guide to the whole filmmaking process;
Information on new, digital and internet technology;
Interviews with key filmmakers;
A range of complete scripts for award-winning shorts with commentaries by the filmmakers;
Insider tips on making deals, renting equipment, securing funding and getting your short shown;
Details on all the major film festivals;
A glossary of film terms;
An accompanying website with supporting information and access to the key films discussed- making-short-films.com

Table of contents provided by Syndetics

• Section 1 The Globalization of Food Production Introduction
• Chapter 2 Delocalising Salmon: 'Tasmanian Atlantic Salmon' and the Emergence of a Universal Artefact
• Chapter 3 Localization and Globalization in the Livestock Industry
• Section 2 Connecting Globalized Production and Globalized Consumption Editors' Introduction
• Chapter 4 Fair Trade Food: Connecting Producers and Consumers
• Chapter 5 Between Brand and Place: The Global Wine Market, Pedagogies of Tasting and the Tyranny of Parker's Scores
• Chapter 6 Globalization and Obesity
• Section 3 Globalization, Localization, Contestation, Politics Editors' Introduction
• Chapter 7 Virtue and Valorisation: 'Local Food' in the United States and France
• Chapter 8 Reign of the Terroir: the Cult of the Artisan in the French Gastronomic Field
• Chapter 9 Unpacking the Localist Response to the Globalization of Food
• Chapter 10 Gastronomic Revolutionaries: Slow food and the Politics of 'Virtuous Globalization'
• Chapter 11 Eating Your Way to Global Citizenship
• Section 4 Food, Selfhood, Identity and Globalization Editors' Introduction
• Chapter 12 Food Nationalism and American Identity
• Chapter 13 Contemporary Hispanic Foodways in the San Luis Valley of Colorado: The Local, the Global, the Hybrid and the Processed
• Chapter 14 Culinary Discourses: A Comparison of Four Ethnographic Settings
• Section 5 The Globalized Menu Editors' Introduction
• Chapter 15 Feeding Modern Desires: Exotic Restaurants and Expatriate Home Cooking
• Chapter 16 Completely Unique but Appealing to Everyone: Managing Difference on the Globalized Menu of National and Ethnic Foods
• Chapter 17 Convergent Tendencies in Global Context: A Comparison of Britain and France