Food & Society

Small-scale agricultural producers in the peripheral world are often condescendingly assumed to be a single social class (the peasantry) to be pitt...

Most agricultural production is of commodity or undifferentiated products. Producers suffer from a roller-coaster ride of price swings, over- or un...

A Twist in the Tail takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mig...

For fans of Michael Pollan and Anthony Bourdain, this surprising, flavorsome tour of ancient cuisines (Kirkus STARRED)from Neolithic bread to ancie...

Food as culture in literature and the artsThis issue of Alif seeks to contribute to current scholarship on food and foodways. Food, here, emerges a...

This book explores the moral and political significance of gastrospaces: the spaces where we eat. It adopts an innovative approach, combining analy...

Food stood at the centre of Mussolinis attempt to occupy Ethiopia and build an Italian Empire in East Africa. Seeking to redirect the surplus of It...

A wave of innovation driven by the convergence of digital and molecular technologies is transforming food production and ways of eating in the US, ...

Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional sci...

Wine in the Ancient World (1957) examines wine in all its forms in, primarily, ancient Greece and Rome. It looks at the origins of wine, its produc...

Mahatma Gandhi redefined nutrition as fundamental to building a more just world. What he chose to eat was intimately tied to his beliefs, and his k...

Russian Cuisine in Exile brings the essays of Pyotr Vail and Alexander Genis, originally written in the mid-1980s, to an English-speaking audience....

Reassessing interpretations of development with a new approach to fair trade Is fair trade really fair? Who is it for, and who gets to decide? Fair...

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...

A free ebook version of this title is available through Luminos, University of California Press's Open Access publishing program. Visit www.luminos...

In The Wisconsin Supper Clubs Story: An Illustrated History, with Relish, the third in his popular series, Ron Faiola invites readers to pull up a ...