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by Douglas Gayeton

Living sustainably isn't a choice; it's a necessity.

ur current way of producing food isn't healthy for us or our planet. Paying closer attention to how we eat, what food we buy, and where we make these purchases...


American Catch: The Fight for Our Local Seafood

by Paul Greenberg

"A fascinating discussion of a multifaceted issue and a passionate call to action" --Kirkus

In American Catch, award-winning author Paul Greenberg takes the same skills that won him acclaim in Four Fish to uncover...


The House That Sugarcane Built: The Louisiana Burguières

by Donna McGee Onebane

The House That Sugarcane Built tells the saga of Jules M. Burguières Sr. and five generations of Louisianans who, after the Civil War, established a sugar empire that has survived into the present.

When twenty-seven-year-old...


The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat

by Mike Edison, Patrick Martins & Alice Waters

Fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA.

We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to...


Feeding Frenzy: Land Grabs, Price Spikes, and the World Food Crisis

by Paul McMahon

Feeding Frenzy traces the history of the global food system and reveals the underlying causes of recent turmoil in food markets. Supplies are running short, prices keep spiking, and the media is full of talk...


Organic: A Journalist's Quest to Discover the Truth behind Food Labeling

by Peter Laufer

Part food narrative, part investigation, part adventure story, Organic is an eye-opening and entertaining look into the anything goes world behind the organic label. It is also a wakeup call about the dubious...


The Third Plate: Field Notes on the Future of Food

by Dan Barber

"[E]ngaging, funny and delicious... I would call this The Omnivore's Dilemma 2.0." --Chicago Tribune

At the heart of today's optimistic farm-to-table food culture is a dark secret: the local food movement has...


Street Food: Culture, Economy, Health and Governance

by Ryzia De Cássia Vieira Cardoso, Michèle Companion & Stefano Roberto Marras

Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street...


I Eat, Therefore I Think: Food and Philosophy

by Raymond D. Boisvert

I Eat, Therefore I Think: Food and Philosophy radically rethinks the nature of key philosophical concerns by approaching the subject via a crucial but often overlooked prism: the stomach. Combining stomach and...


A Farm Dies Once a Year

by Arlo Crawford

An intimate, gorgeously observed memoir about family and farming that forms a powerful lesson in the hard-earned risks that make life worth living

The summer he was thirty-one, Arlo Crawford returned home for...


Caffeinated: How Our Daily Habit Helps, Hurts, and Hooks Us

by Murray Carpenter

The additive that flows under the radar

The most popular drug in America is a white powder. No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about...


Bitter Chocolate: Anatomy of an Industry

by Carol Off

Hailed in hardcover as “compelling” (Kirkus Reviews) and an “astonishing [and] wrenching story” (The London Free Press), Bitter Chocolate is an eye-opening look at one of our most beloved consumer products....


The Meat Racket: The Secret Takeover of America's Food Business

by Christopher Leonard

An investigative journalist takes you inside the corporate meat industry—a shocking, in-depth report every American should read.

How much do you know about the meat on your dinner plate? Journalist Christopher...


Lunch: A History

by Megan Elias

This six-continent survey of the history, customs, and representations of the midday meal explains

  • who eats what for lunch;
  • where and when they eat it;
  • and what it means in the larger cultural context.

The first...


Green Consumption: The Global Rise of Eco-Chic

by Bart Barendregt & Rivke Jaffe

Green lifestyles and ethical consumption have become increasingly popular strategies in moving towards environmentally-friendly societies and combating global poverty. Where previously environmentalists saw...


Farmageddon: The True Cost of Cheap Meat

by Philip Lymbery

Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating � as the UK...


Talking with My Mouth Full

by Bonny Wolf & Scott Turow

What does America really eat? Which recipes do real home cooks turn to again and again? More often than not, they are dishes handed down from great aunts and painstakingly copied out of smudged recipe boxes...


Food Activism: Agency, Democracy and Economy

by Carole Counihan & Valeria Siniscalchi

Across the globe, people are challenging the agro-industrial food system and its exploitation of people and resources, reduction of local food varieties, and negative health consequences. In this collection...


Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture

by Dana Goodyear

New Yorker writer Dana Goodyear combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain in a rollicking narrative look at the shocking extremes of the contemporary American food...


The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste

by Jon Bonne

A comprehensive guide to the must-know wines and producers of California's "new generation," and the story of the iconoclastic young winemakers who have changed the face of California viniculture in recent years....