Social science / Agriculture and food

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Land Justice: Re-imagining Land, Food, and the Commons

by Justine M. Williams & Eric Holt-Giménez

In recent decades, the various strands of the food movement have made enormous strides in calling attention the many shortcomings and injustices of our food and agricultural system. Farmers, activists, scholars,...


Upstream: Searching for Wild Salmon, from River to Table

by Langdon Cook

From the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon.

For some, a salmon evokes the distant wild, thrashing in the jaws of a hungry...


Grocery: The Buying and Selling of Food in America

by Michael Ruhlman

In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it-the grocery store.

 

In a culture obsessed...


Chasing the Harvest: Migrant Workers in California Agriculture

by Gabriel Thompson

Lives from an invisible community—the migrant farmworkers of the United States

The Grapes of Wrath brought national attention to the condition of California’s migrant farmworkers in the 1930s. Cesar Chavez...


The Potlikker Papers: A Food History of the Modern South

by John T. Edge

“The one food book you must read this year."

—Southern Living 

A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over...


Eat the Beetles!

by David Waltner-Toews

Will eating insects change the world for the better??

Meet the beetles: there are millions and millions of them and many fewer of the rest of us — mammals, birds, and reptiles. Since before recorded history,...


The Vegetarian's Guide to Eating Meat

by Marissa Landrigan

Growing up in a household of food-loving Italian-Americans, Marissa Landrigan was always a black sheep—she barely knew how to boil water for pasta. But at college, she thought she’d found her purpose. Buoyed...


The Takeover: Chicken Farming and the Roots of American Agribusiness

by Monica Gisolfi, James Giesen & Paul Sutter

Economists have described the upcountry Georgia poultry industry as the quintessential agribusiness. Following a trajectory from Reconstruction through the Great Depression to the present day, Monica R. Gisolfi...


Salted and Cured

by Jeffrey Roberts

From country ham to coppa, bacon to bresaola

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat...


Comfort Food

by Michael Owen Jones & Lucy M. Long

With contributions by:

Barbara Banks, Sheila Bock, Susan Eleuterio, Jillian Gould, Phillis Humphries, Michael Owen Jones, Alicia Kristen, William G. Lockwood, Yvonne R. Lockwood, Lucy M. Long, LuAnne Roth, Rachelle...


The Mezcal Rush

by Granville Greene

In pursuit of the story behind a beguiling drink, Granville Greene embarks on a journey through remote Mexican highlands to learn about the history, cultures, and traditions surrounding mezcal. In recent years...


Fertile Ground: Scaling Agroecology from the Ground Up

by Steven Brescia

Agroecology is our best option for creating an agrifood system capable of nurturing people, societies, and the planet. But it is still not widespread. Fertile Ground offers nine case studies, authored by agroecologists...


Land of Plenty: How Should We Ensure that People Have the Food They Need?

by Julie Pratt & Sue Williams

This guide explores different approaches and actions that are, or could be, taken to create a food system that works for all of us. While the approaches overlap in some respects, they do suggest different priorities...


Never Out of Season: How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future

by Rob Dunn

A Fast Food Nation for the foods we grow and depend on

The bananas we eat today aren't your parents' bananas: We eat a recognizable, consistent breakfast fruit that was standardized in the 1960s from dozens into...


Letters to a Young Farmer: On Food, Farming, and Our Future

by Martha Hodgkins & Stone Barns Center for Food and Agricult

An agricultural revolution is sweeping the land. Appreciation for high-quality food, often locally grown, an awareness of the fragility of our farmlands, and a new generation of young people interested in farming,...


MeatLess: Transform the Way You Eat and Live--One Meal at a Time

by Kristie Middleton

Countless people are now cutting back on meat by enjoying more plant-based meals-to look and feel better, have a lighter eco-footprint, or to help animals. If you want to eat less meat and dairy without giving...


Duck Season

by David McAninch

A delicious memoir about the eight months food writer David McAninch spent in Gascony—a deeply rural region of France virtually untouched by mass tourism—meeting extraordinary characters and eating the best...


Don Mills

by Scott Kennedy

  • A colourful local history that ties Toronto’s pioneer roots to its modern form, including an inside look at numerous historic structures to discover
  • Learn how the Evergreen Brick Works, an internationally...


From the Ground to the Grocery! Popular Healthy Foods, Fun Farming for Kids - Children's Agriculture Books

by Baby Professor

Farming is fun, especially if you’re growing the most popular and healthy foods you see in the grocery. But where do these produce come from? And how are they grown? Learn the basics of farming in this cool...


Where Our Food Comes from - Children's Agriculture Books

by Baby Professor

These days, food comes out frozen. Factories create processed meals and moms will just need to put them together or put them in the microwave. But where does food come? This is an interesting book that will...