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Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture

by John van Willigen

Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals -- from what we eat, to how we prepare it, to how we consume it -- illuminate our culture...


Writing in the Kitchen: Essays on Southern Literature and Foodways

by Tara Powell, David A. Davis & Jessica B. Harris

Scarlett O’Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner’s Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories...


Savoring Alternative Food: School gardens, healthy eating and visceral difference

by Jessica Hayes-Conroy

Advocates of the alternative food movement often insist that food is our "common ground" - that through the very basic human need to eat, we all become entwined in a network of mutual solidarity. In this challenging...


Local

by Douglas Gayeton

Combining stunning visuals with insights and a lexicon of more than 200 agricultural terms explained by today’s thought leaders, Local showcases and explores one of the most popular environmental trends: rebuilding...


Agrarian Crisis in India: The Case of Bihar

by F. Tomasson Jannuzi

Although much has been written on agrarian reforms in India, there are few in-depth studies of specific states and none concerning the relevance of agrarian reforms to the economic development and political...


The Emergent Agriculture: Farming, Sustainability and the Return of the Local Economy

American Catch: The Fight for Our Local Seafood

by Paul Greenberg

INVESTIGATIVE REPORTERS & EDITORS Book Award, Finalist 2014

"Greenberg’s breezy, engaging style weaves history, politics, environmental policy, and marine biology." --New Yorker

In American Catch, award-winning...


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,...


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

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post

Today’s optimistic farm-to-table food culture has a dark secret: the local food movement...


Food, Eating and Identity in Early Medieval England

by Allen J. Frantzen

Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and...


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 life,...


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

by Murray Carpenter

“You’ll never think the same way about your morning cup of coffee.” —Mark McClusky, editor in chief of Wired.com and author of Faster, Higher, Stronger

 

Journalist Murray Carpenter has been under the...


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...