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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

A Book of the Month for GQ, The New Yorker, and Flavorwire

“Beautifully told…In this one season of life, Crawford's writing about the work, people, nature and his family legacy reveals much about a simple...


Fat: Culture and Materiality

by Christopher E. Forth & Alison Leitch

"Fat". In contemporary society the word never fails to elicit powerful emotions, especially as it relates to bodily health and appearance. But fat is a noun as well as an adjective and has a cultural life outside...


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

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...


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

The popular New Yorker writer combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain.

Dana Goodyear's narrative debut is a highly entertaining, revelatory look into the raucous,...


The Medieval Cook

by Bridget Ann Henisch

Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing.' Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from...


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....


A Taste of Molecules: In Search of the Secrets of Flavor

by Diane Fresquez

A spirited food writer on the trail of obsessive scientists and entrepreneurs who want to titillate our taste buds.


Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine

by Andrew George

Contemporary and imaginative interpretations of Native American cuisine, including lighter, healthier, and more nutritious versions of traditional recipes.


Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry

by Robert W. Thurston, Jonathan Morris & Shawn Steiman

This definitive guide explores the many rich dimensions of the bean and the beverage around the world. Leading experts consider coffee’s history, global spread, cultivation, preparation, marketing, and the...


Agro-Ecological Intensification of Agricultural Systems in the African Highlands

by Bernard Vanlauwe, Piet van Asten & Guy Blomme

There is an urgent need to increase agricultural productivity in sub-Saharan Africa in a sustainable and economically-viable manner. Transforming risk-averse smallholders into business-oriented producers that...


The Stop: How the Fight for Good Food Transformed a Community and Inspired a Movement

by Nick Saul & Andrea Curtis

“[A] terrific book about a visionary post–food bank project.” —Michael Pollan

THE INTERNATIONAL BESTSELLER

British super chef Jamie Oliver called it "amazing," writing that he'd traveled all over the...