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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

One of The Atlantic's Best Food Books of 2014

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,...


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...


Knish: In Search of the Jewish Soul Food

by Laura Silver

The one and only absolutely definitive biography of the knish


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...


Vinyl: The Analogue Record in the Digital Age

by Nuno Domingos, José Manuel Sobral & Harry G. West

At a time when the relationship between 'the country' and 'the city' is in flux worldwide, the value and meanings of food associated with both places continue to be debated. Building upon the foundation of Raymond...


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...


Seasonal Workers in Mediterranean Agriculture: The Social Costs of Eating Fresh

by Jörg Gertel & Sarah Ruth Sippel

Over the last three decades there has been a rapid expansion of intensive production of fresh fruit and vegetables in the Mediterranean regions of south and west Europe. Much of this depends on migrating workers...


Food and Everyday Life

by Thomas M. Conroy, J. Nikol Beckham & Hui-tun Chuang

This book is a qualitative, interpretive, phenomenological, and interdisciplinary, examination of food and food practices and their meanings in the modern world. Each chapter thematically focuses upon a particular...


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...


The Complete Guide to Small Scale Farming: Everything You Need to Know About Raising Beef and Dairy Cattle, Rabbits, Ducks, and Other Small Animals

by Melissa Nelson

Starting a small-scale farm is a dream of many, from those who watched the majesty of the great western farm in films to those who spent their childhood actually working on a farm. However, for many of these...