Food & Society

A global history of restaurants beyond white tablecloths and ma tre d's, Dining Out presents restaurants both as businesses and as venues for a ran...

Marvin is a contract hog farmer in Iowa. He owns his land, his barn, his tractor, and his animal crates. He has seen profits drop steadily for the ...

We've all been there. One minute you're fast asleep, and in the next you're tumbling from dreams of deserts and demons, into semi-consciousness, mo...

Practical and accessible solutions to our future food crisesBy 2050, we will have ten billion mouths to feed in a world profoundly altered by envir...

The humble soybean is the worlds most grown and most traded oilseed. But it is also a poorly understood crop that is often viewed in extreme terms ...

_________________ Winner of the Guild of Food Writers General Cookbook Award 2020 _________________ A manual for living and a declaration of hope...

It seems that everyone today is fascinated by food. Literature and popular culture prove it. We face an ever-expanding pantry of culinary poems, me...

Take a look at the packaging on a container of milk and you're likely to see bucolic idylls of red barns, green pastures, and happy, well-treated c...

Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for t...

The history of cane sugar from its origins in the east to its status as a luxury foodstuff and even medicine in the medieval period to a commodity ...

Africa has an immensely rich culinary history and a huge variety of foodstuffs is consumed there, reflecting the myriad influences that have shaped...

Africa has an immensely rich culinary history and a huge variety of foodstuffs is consumed there, reflecting the myriad influences that have shaped...

Along with London buses, bowler hats and cricket, few things are considered more British than fish and chips. In this book, Panikos Panayi unwraps ...

Drew Smiths Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature and politics fro...

Doughnuts, those deep-fried pieces of dough, have powerful associations with nostalgia, irreverence and playfulness. Treasured around the world, th...

In an era when fuel is a primary concern, draft horses are seen by many as the solution to small-scale, resilient farming with a closed-loop system...

From spit roasting pig to hanging cream cheese from the rafters, from baking roast pork under the ground in pits to cooking trout on wicker frames ...

Pilsners, blonde ales, India pale ales, lagers, porters, stouts: the varieties and styles of beer are endless. But as diverse as the drink is, its ...

To reduce risk of pandemics for ourselves, our gaze needs to turn to the health of animals. Discover Jonathan Safran Foer's eye-opening and life-ch...

An award-winning environmental journalist introduces a new generation of farmers and scientists on the frontlines of the next green revolution.When...

Ask about German food and most people think of beer and sausage, or pretzels and Limburger cheese. However, the 82 million inhabitants of modern-da...

With carbon farming, agriculture ceases to be part of the climate problem and becomes a critical part of the solution This book is the toolkit for...

'A must-read for anyone interested in food and the future' Yotam OttolenghiBased on ten years of surveying farming communities around the world, to...

This charming little book provides a feast of original recipes from Victorian times, which are still perfectly reliable today. How about spring so...