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Life, Liberty, and the Pursuit of Food Rights: The Escalating Battle over Who Decides What We Eat

by David E. Gumpert

Do Americans have the right to privately obtain the foods of our choice from farmers, neighbors, and local producers, in the same way our grandparents and great grandparents used to do?

Yes, say a growing number...


A Bushel's Worth: An Ecobiography

by Kayann Short

From her Colorado farm, Short explores the harvest of food and friendship reaped in this place-based narrative about sustainable communities.


Global Food Futures: Feeding the World in 2050

by Brian Gardner

By 2050 the world will face the enormous challenge of feeding 9 billion people in the face of climate change, rising energy costs and pressure on food-growing land and resources. This is the first scholarly...


From the Ground Up: A Food Grower's Education in Life, Love, and the Movement That's Changing the Nation

by Jeanne Nolan & Alice Waters

An inspiring story for everyone who’s ever dreamed of growing the food they eat

 

When Jeanne Nolan, a teenager in search of a less materialistic, more authentic existence, left Chicago in 1987 to join a...


Land for the People: The State and Agrarian Conflict in Indonesia

Soil and Sacrament: A Spiritual Memoir of Food and Faith

by Fred Bahnson

A POWERFUL, PERSONAL STORY OF HOW GROWING AND SHARING FOOD PULLS US CLOSER TO GOD

Like many seekers of the authentic life, Fred Bahnson sought answers to big questions like What does it mean to follow God? and...


Dynamics of Disaster: Lessons on Risk, Response and Recovery

by Barbara Allen & Rachel A. Dowty Beech

Disasters are the result of complex interactions between social and natural forces, acting at multiple scales from the individual and community to the organisational, national and international level. Effective...


Bioenergy Production by Anearobic Digestion: Using Agricultural Biomass and Organic Wastes

by Nicholas E. Korres, Padraig O'Kiely & John A.H. Benzie

Interest in anaerobic digestion (AD), the process of energy production through the production of biogas, has increased rapidly in recent years. Agricultural and other organic waste are important substrates that...


To Eat

by Joe Eck, Wayne Winterrowd, Bobbi Angell & Beatrice Tosti di Valminuta

A memorable book about the path food travels from garden to table

A celebration of life together, a tribute to an utterly unique garden, a wonderfully idiosyncratic guide for cooks and gardeners interested in...


To Feed India, to Feed the World: Livelihoods, Entitlements and Capabilities

by Bill Pritchard, Anu Rammohan & Madhushree Sekher

Food security is one of the twenty-first century's key global challenges, and lessons learned from India have particular significance worldwide. Not only does India account for approximately one quarter of the...


Eating on the Wild Side: The Missing Link to Optimum Health

by Jo Robinson

Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.

Ever...


Food Tyrants: Fight for Your Right to Healthy Food in a Toxic World

by Nicole Faires

When author and homesteader Nicole Faires decided to retrofit an old school bus and tour America’s small farms with her husband and two small children, she expected to learn a lot, be inspired, and have some...


Classic Candy: America's Favorite Sweets, 1950-80

by Darlene Lacey

Candy may well have its origins in medicine (think peppermint sticks), and many Americans still think of candy as an edible salve with which to cure and to celebrate. Today, Americans consume more than 600 billion...


Food

by John Coveney

The centrality of food in life, and the importance of food as life, is undeniable. As a source of biological substrates, personal pleasure and political power, food is and has been an enduring requirement of...


Rice and Beans: A Unique Dish in a Hundred Places

by Richard Wilk & Livia Barbosa

An exploration of the dish around the world, from the culinary variances of this inherently local dish from cultures across Brazil to West Africa, to a broader account of the universal significance and symbolism...


Food: Ethnographic Encounters

by Leo Coleman

Food exchange and consumption are central to the fieldwork experience. This book presents a highly engaging study of anthropologists' field encounters of preparing, producing, sharing, and consuming food.


Foodist

by Darya Pino Rose

Foodist is a manifesto about real food and real science that proves once and for all that sustainable weight loss is possible by incorporating fresh, seasonal—and delicious—ingredients into every meal.

If...


Milk: The Surprising Story of Milk Through the Ages

by Anne Mendelson

Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy...


A Year in Food and Beer: Recipes and Beer Pairings for Every Season

by Emily Baime & Darin Michaels

With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers...


Cooked: A Natural History of Transformation

by Michael Pollan

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements-fire, water, air, and earth-to transform the stuff...