Food & Society

Winner of the 2023 Donald L. Fixico Award for most innovative book on American Indian and Canadian First Nations History from the Western History A...

On any given day in Jordan, more than nine million residents eat approximately ten million loaves of khubz 'arabi—the slightly leavened flatbread k...

Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: Whe...

An anthropologist uncovers how "great coffee" depends not just on taste, but also on a complex system of values worked out among farmers, roasters,...

During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, politic...

Culinary Nostalgia is the first Western-language book to explore the unique significance that the Chinese people attach to their country's many dis...

In A Psychology of Food, Cooks, and Cooking, David Livert employs current psychological research and theory to provide insights into the ubiquitous...

This innovative archaeological study of diet and cooking technology sheds light on ancient cuisine. Ancient cuisine is one of the hot topics in tod...

How representations of the preparation, sale, and consumption of leftovers in nineteenth-century urban France link socioeconomic and aesthetic hist...

A collection of insightful and personal essays on the role of food in our lives In an age of mass factory farming, processed and pre-packaged meals...

A collection of insightful and personal essays on the role of food in our lives In an age of mass factory farming, processed and pre-packaged meals...

Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China,...

Examines the ways our conceptions of Asian American food have been shaped Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in t...

Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the com...

Strawberries are big business in California. They are the sixth‑highest‑grossing crop in the state, which produces 88 percent of the nation’s favor...

Celebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine.  The Kingdom of Rye unearths ...

Strawberries are big business in California. They are the sixth‑highest‑grossing crop in the state, which produces 88 percent of the nation’s favor...

There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with che...

Much of the produce that Americans eat is grown in the Mexican state of Baja California, the site of a multibillion-dollar export agricultural boom...

Less than a half century ago, China experienced a cataclysmic famine, which was particularly devastating in the countryside. As a result, older peo...

This innovative archaeological study of diet and cooking technology sheds light on ancient cuisine. Ancient cuisine is one of the hot topics in tod...

Winner, Bolton-Johnson Prize, Conference on Latin American History, 2011 Murdo J. McLeod Book Prize, 2011On the eastern coast of Brazil, facing wes...

Less than a half century ago, China experienced a cataclysmic famine, which was particularly devastating in the countryside. As a result, older peo...

Food is a challenging subject. There is little consensus about how and what we should produce and consume. It is not even clear what food is or whe...

In 2014 Sonja Trom Eayrs’s parents filed the first of three lawsuits against Dodge County officials and their neighbors, one of the few avenues ava...