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Barolo and Barbaresco

Kerin O’Keefe

Barolo and Barbaresco

Following on the success of her books on Brunello di Montalcino, renowned author and wine critic Kerin O’Keefe takes readers on a historic and in-depth journey to discover Barolo and Barbaresco, two of Italy’s most fascinating and storied wines. In this groundbreaking new book, O’Keefe gives a comprehensive overview of the stunning side-by-side growing areas of these two world-class wines that are separated only by the city of Alba and profiles a number of the fiercely individualistic winemakers...

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Kerin O’Keefe

The Noodle Narratives

Deborah Gewertz

The Noodle Narratives

Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they appeal to young and old, affluent and impoverished alike. The authors examine the history, manufacturing, marketing, and consumption of instant noodles. By focusing on three specific markets, they reveal various ways in which these noodles enable diverse populations to manage their lives. The first market is in Japan, where instant noodles have...

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Deborah Gewertz

The Taste of Place

Amy B. Trubek

The Taste of Place

How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in...

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Amy B. Trubek

Italy's Native Wine Grape Terroirs

Ian D'Agata

Italy's Native Wine Grape Terroirs

A New York Times and Food & Wine Best Wine Book of 2019Italy’s Native Wine Grape Terroirs is the definitive reference book on the myriad crus and the grand cru wine production areas of Italy’s native wine grapes. Ian D’Agata’s approach to discussing wine, both scientific and discursive, provides an easy-to-read, enjoyable guide to Italy’s best terroirs. Descriptions are enriched with geologic data, biotype and clonal...

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Ian D'Agata

Bordeaux/Burgundy

Jean-Robert Pitte

Bordeaux/Burgundy

Seeking to penetrate the mysteries of two great wine regions—"two opposite civilizations, two distinct ways of feeling"—Jean-Robert Pitte embarks upon an evocative and fascinating exploration of the land, people, and wines of Bordeaux and Burgundy. His account is a rich tapestry of terroir, history, culture, and economics from Roman to modern times. The unique qualities of the wines of each region, Pitte believes, cannot be entirely explained by the differences in their physical environments:...

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Jean-Robert Pitte

Breaking Bread

Lynne C. Anderson

Breaking Bread

Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature...

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Lynne C. Anderson

Uncertain Tastes

Jon Holtzman

Uncertain Tastes

This richly drawn ethnography of Samburu cattle herders in northern Kenya examines the effects of an epochal shift in their basic diet-from a regimen of milk, meat, and blood to one of purchased agricultural products. In his innovative analysis, Jon Holtzman uses food as a way to contextualize and measure the profound changes occurring in Samburu social and material life. He shows that if Samburu reaction to the new foods is primarily negative—they are referred to disparagingly as «gray food»...

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Jon Holtzman

Ethical Eating in the Postsocialist...

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Ethical Eating in the Postsocialist and Socialist World

Current discussions of the ethics around alternative food movements–concepts such as «local,» «organic,» and «fair trade»–tend to focus on their growth and significance in advanced capitalist societies. In this groundbreaking contribution to critical food studies, editors Yuson Jung, Jakob A. Klein, and Melissa L. Caldwell explore what constitutes «ethical food» and «ethical eating» in socialist and formerly socialist societies. With essays by anthropologists, sociologists, and geographers, this...

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Hoptopia

Peter A. Kopp

Hoptopia

The contents of your pint glass have a much richer history than you could have imagined. Through the story of the hop, Hoptopia connects twenty-first century beer drinkers to lands and histories that have been forgotten in an era of industrial food production. The craft beer revolution of the late twentieth century is a remarkable global history that converged in the agricultural landscapes of Oregon’s Willamette Valley. The common hop, a plant native to Eurasia,...

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Peter A. Kopp

Flavors of Empire

Mark Padoongpatt

Flavors of Empire

With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles’s and America’s culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of vivid oral histories and new archival material, this book explores the factors that made foodways central to the Thai American experience. Starting with...

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Mark Padoongpatt

The Untold History of Ramen

George Solt

The Untold History of Ramen

A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture. Ramen’s popularity can be attributed to political and economic change on a global scale. Using declassified U.S. government documents and...

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George Solt

A Geography of Digestion

Nicholas Bauch

A Geography of Digestion

A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America’s most enduring and storied food enterprises. In the late nineteenth century, company founder John H. Kellogg was experimenting with state-of-the-art advances in nutritional and medical science at his Battle Creek Sanitarium. Believing that good health depended on digesting the right foods in the right way, Kellogg thought that proper digestion could not happen without...

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Nicholas Bauch

Agrarian Dreams

Julie Guthman

Agrarian Dreams

In this groundbreaking study of organic farming, Julie Guthman challenges accepted wisdom about organic food and agriculture in the Golden State. Many continue to believe that small-scale organic farming is the answer to our environmental and health problems, but Guthman refutes popular portrayals that pit «small organic» against «big organic» and offers an alternative analysis that underscores the limits of an organic label as a pathway to transforming agriculture. This...

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Julie Guthman

Inventing Baby Food

Amy Bentley

Inventing Baby Food

Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few...

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Amy Bentley

Wine and Place

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Wine and Place

The concept of terroir is one of the most celebrated and controversial subjects in wine today. Most will agree that well-made wine has the capacity to express “somewhereness,” a set of consistent aromatics, flavors, or textures that amount to a signature expression of place. But for every advocate there is a skeptic, and for every writer singing praises related to terroir there is a study or a detractor seeking to debunk...

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Food in Time and Place

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Food in Time and Place

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American...

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Secrets from the Greek Kitchen

David E. Sutton

Secrets from the Greek Kitchen

Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and...

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David E. Sutton

How the Other Half Ate

Katherine Leonard Turner

How the Other Half Ate

In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens—along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the...

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Katherine Leonard Turner

Terroir and Other Myths of Winegrow...

Mark A. Matthews

Terroir and Other Myths of Winegrowing

"A must-read for any wine grape grower or winemaker who has ever wrestled with the most important myths of winegrowing or debated them with colleagues—and that would be all of us! It is also a great read for any wine consumer interested in looking at 'the man behind the curtain,' so to speak: the myths promoted by wine writers, tasting room staff, sommeliers and other wine gatekeepers."—Wines & Vines<BR...

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Mark A. Matthews

Breadlines Knee-Deep in Wheat

Janet Poppendieck

Breadlines Knee-Deep in Wheat

At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of «unripe» little pigs. This contradiction was widely perceived as a «paradox.» In fact, as Janet Poppendieck makes clear in this newly expanded and updated volume, it was a normal, predictable working of an economic system rendered extreme by the Depression. The...

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Janet Poppendieck

Chianti Classico

Bill Nesto

Chianti Classico

“An important new book on Chianti Classico: Winners of the André Simon 2013 award for their book The World of Sicilian Wine, Nesto and Di Savino have produced the investigative, scholarly and detailed book that Chianti Classico has long deserved. Nesto and Di Savino are brilliant historic investigators. . . . A must-read for anyone seriously interested in wine.”—Walter Speller, JancisRobinson.com This book tells the story of the ancient...

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Bill Nesto

The Way to Make Wine

Sheridan Warrick

The Way to Make Wine

“Can you change a tire? Then you can make wine. This according to Sheridan Warrick, Berkeley author of The Way to Make Wine, a step-by-step guide for home vintners. Warrick walks readers through each step of the process, explaining in plain English crushing, the Brix scale, fermentation, racking and bottling. The second part of the book is a how-to on fine-tuning the process. Along the way Warrick includes tips, sidebars and sources for grapes and other supplies. And even if...

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Sheridan Warrick

Riesling Rediscovered

John Winthrop Haeger

Riesling Rediscovered

"What makes the book so encompassing, informative, and relevant is that Haeger has avoided focusing on viticulture or enology or economy in isolation, and has instead looked at all of them in their historic and contemporary scientific and socio-cultural context. . . . Not everyone loves Riesling, but those of us who do will find our passion articulately explained and expressed in Haeger’s book."—Anne Krebiehl, MW, The World of Fine...

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John Winthrop Haeger

Dangerous Digestion

E. Melanie Dupuis

Dangerous Digestion

Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive metaphors of choice (what to put in) and control (what to keep out). From the country’s founders to the abolitionists to the social activists of today, those seeking to form and reform American society have cast their social-change goals in ingestive terms of choice and...

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E. Melanie Dupuis

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