Food & Society

A New York Times Book Review Summer Reading Selection Delves into not only what we eat around the world, but what we once ate and what we have los...

Since the turn of the millennium, rapid advances in technology, globalized markets, and atomized politics instigated in the American and Israeli Je...

Since the turn of the millennium, rapid advances in technology, globalized markets, and atomized politics instigated in the American and Israeli Je...

When Food Became Scarce is about the Great Leap Famine of 1958-61. Yixin Chen adopts a grassroots level analysis to explore an existential question...

Based on over ten years of fieldwork in Peru and Aotearoa New Zealand, Recovering Our Ancestral Foodways explores how Quechua and Mori peoples desc...

Based on over ten years of fieldwork in Peru and Aotearoa New Zealand, Recovering Our Ancestral Foodways explores how Quechua and Mori peoples desc...

In Feeding the Hustle, Jesse Dart draws on ethnographic fieldwork to consider the ways in which free food has become ubiquitous and even compulsory...

This book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications...

Who cares about foie gras? As it turns out, many do. In the last decade, this French delicacy--the fattened liver of ducks or geese that have been ...

This book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications...

Farming is essential to the American economy and our daily lives, yet few of us have much contact with farmers except through the food we eat. Who ...

In 1785 James Boswell and Dr Johnson were trying to come up with a way of distinguishing human beings from animals. ?The beasts have memory, judgem...

A concise and feisty takedown of the all-style, no-substance tech ventures that fail to solve our food crises. Why has Silicon Valley become the mo...

A concise and feisty takedown of the all-style, no-substance tech ventures that fail to solve our food crises. Why has Silicon Valley become the mo...

Food systems in Indonesia and worldwide have experienced major transformations in the wake of agricultural modernisation. Once intact eco-systems h...

Vegetables and herbs play essential role in food and nutritional security. They are considered protective foods in human diet due to their content ...

How hunger shaped both colonialism and Native resistance in Early America  In this bold and original study, Cevasco punctures the myth of colonial ...

Hailed as a grand theory of the American appetite (Rien Fertel, Wall Street Journal), food historian Paul Freedmans American Cuisine demonstrates t...

In 2013, a Dutch scientist unveiled the worlds first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals bu...

Everybody Eats tells the story of food justice in Greensboro, North Carolinaa midsize city in the southern United States. The city's residents foun...

The mutual history of art, agriculture, and American identity as told through the theme of the harvest.The harvest has traditionally been a product...

This agricultural history explores the transformation of the Santa Clara Valley over the past one hundred years from America's largest fruit-produc...

Chocolate and sugar, alcohol and tobacco, peyote and hallucinogenic mushroomsthese seductive substances have been a nexus of desire for both pleasu...

This volume is a detailed gazetteer of fish-salting production in the northwest Maghreb in antiquity. It consists of a catalogue of fish-salting si...

This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increa...

In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally...

Calories - too few or too many - are the source of health problems affecting billions of people in today's globalized world. Although calories are ...

This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tour...

The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food dur...

In An Ethnography of Hunger Kristin D. Phillips examines how rural farmers in central Tanzania negotiate the interconnected projects of subsistence...

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes-both culinary and cultural-from raw mat...

The Laboratory Manual is a valuable tool designed to enhance your lab experience. This comprehensive workbook tests students' knowledge and reinfor...

Discover the origins, traditions, and use of the everyday foods served on our plates, from salt to sushi and rice to ravioli. A true celebration of...

We know we should eat fewer ultra-processed foods; this book shows you how to do it.From expert dietitian, Nichola Ludlam-Raine, comes this simple,...

Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from...

Retail Inequality examines the failure of recent efforts to improve Americans' diets by increasing access to healthy food. Based on exhaustive rese...

Home gardens, in addition to providing sustenance and satisfaction, embody a sense of self identity. This groundbreaking work on Vietnamese foodway...

Discover the history, causes, impacts, and potential future of global food shortagesa problem for all of humanity, not just the developing world. ...

This collection represents a new and significant contribution to the study of recipe books from the early modern period (ca. 15001800) by situating...