Серия "California Studies in Food and Culture"

57 кн.

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The Labor of Lunch

Jennifer E. Gaddis

The Labor of Lunch

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There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower “lunch ladies” to do more than just unbox and...

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Jennifer E. Gaddis

Breaking Bread

Lynne C. Anderson

Breaking Bread

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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

Canned

Anna Zeide

Canned

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2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature...

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Anna Zeide

Free for All

Janet Poppendieck

Free for All

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How did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is the first to provide a comprehensive assessment of school food in the United States. Janet Poppendieck explores the deep politics of food provision from multiple perspectives–history, policy, nutrition, environmental sustainability, taste, and more. How did we get into the absurd situation in which nutritionally...

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Janet Poppendieck

Why Calories Count

Marion Nestle

Why Calories Count

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Calories—too few or too many—are the source of health problems affecting billions of people in today’s globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand. In Why Calories Count, Marion Nestle and Malden Nesheim explain in clear and accessible language what calories are and how they work, both biologically and politically. As they take readers through the issues that are...

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Marion Nestle

Born Again Bodies

R. Marie Griffith

Born Again Bodies

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R. Marie Griffith

M. F. K. Fisher among the Pots and...

Joan Reardon

M. F. K. Fisher among the Pots and Pans

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Joan Reardon

Zinfandel

Charles L. Sullivan

Zinfandel

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Charles L. Sullivan

Our Overweight Children

Sharron Dalton

Our Overweight Children

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Sharron Dalton

Encarnación’s Kitchen

Encarnación Pinedo

Encarnación’s Kitchen

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Encarnación Pinedo

Camembert

Pierre Boisard

Camembert

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Pierre Boisard

Meals to Come

Dr. Warren Belasco

Meals to Come

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Dr. Warren Belasco

Eating Apes

Dale Peterson

Eating Apes

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Dale Peterson

Of Sugar and Snow

Geraldine M. Quinzio

Of Sugar and Snow

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Geraldine M. Quinzio

The Art of Cooking

Maestro Martino of Como

The Art of Cooking

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Maestro Martino of Como

Encyclopedia of Pasta

Oretta Zanini De Vita

Encyclopedia of Pasta

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Oretta Zanini De Vita

Eating Right in the Renaissance

Ken Albala

Eating Right in the Renaissance

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Ken Albala

Popes, Peasants, and Shepherds

Oretta Zanini De Vita

Popes, Peasants, and Shepherds

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The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its...

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Oretta Zanini De Vita

American Tuna

Andrew F. Smith

American Tuna

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Andrew F. Smith

Culinary Ephemera

William Weaver

Culinary Ephemera

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William Weaver

Coffee Life in Japan

Merry White

Coffee Life in Japan

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This fascinating book—part ethnography, part memoir—traces Japan’s vibrant café society over one hundred and thirty years. Merry White traces Japan’s coffee craze from the turn of the twentieth century, when Japan helped to launch the Brazilian coffee industry, to the present day, as uniquely Japanese ways with coffee surface in Europe and America. White’s book takes up themes as diverse as gender, privacy, perfectionism, and urbanism. She shows how coffee and coffee spaces have been central to...

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Merry White

Balancing on a Planet

David A. Cleveland

Balancing on a Planet

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This book is an interdisciplinary primer on critical thinking and effective action for the future of our global agrifood system, based on an understanding of the system’s biological and sociocultural roots. Key components of the book are a thorough analysis of the assumptions underlying different perspectives on problems related to food and agriculture around the world and a discussion of alternative solutions. David Cleveland argues that combining selected aspects of small-scale traditional...

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David A. Cleveland

Word of Mouth

Priscilla Parkhurst Ferguson

Word of Mouth

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Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean,...

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Priscilla Parkhurst Ferguson

Safe Food

Marion Nestle

Safe Food

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Food safety is a matter of intense public concern, and for good reason. Millions of annual cases of food «poisonings» raise alarm not only about the food served in restaurants and fast-food outlets but also about foods bought in supermarkets. The introduction of genetically modified foods—immediately dubbed «Frankenfoods»—only adds to the general sense of unease. Finally, the events of September 11, 2001, heightened fears by exposing the vulnerability of food and water supplies to attacks by...

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Marion Nestle

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