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Routledge International Handbook of Food Studies

by Ken Albala

Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating...


Reclaiming Food Security

by Michael S. Carolan

In this challenging work, the author argues that the goal of any food system should not simply be to provide the cheapest calories possible. A secure food system is one that affords people and nations - in both...


Hungry City

by Carolyn Steel

*Cities cover just 2% of the world's surface, but consume 75% of the world's resources

*Global food production increased by 145% in the last 4 decades of the 20th century - yet an estimated 800 million people...


Plowing with Pigs and Other Creative, Low-Budget Homesteading Solutions

Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories

by Joan Fitzpatrick

Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as read in the works of a range of European authors, including Shakespeare, from...


New Orleans: A Food Biography

by Elizabeth M. Williams & Ken Albala

New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography....


Community Biodiversity Management: Promoting resilience and the conservation of plant genetic resources

by Walter Simon de Boef, Abishkar Subedi & Nivaldo Peroni

The conservation and sustainable use of biodiversity are issues that have been high on the policy agenda since the first Earth Summit in Rio in 1992. As part of efforts to implement in situ conservation, a methodology...


Food Policy in the United States: An Introduction

by Parke Wilde

This book offers a broad introduction to food policies in the United States. Real-world controversies and debates motivate the book's attention to economic principles, policy analysis, nutrition science and...


Foodopoly: The Battle Over the Future of Food and Farming in America

by Wenonah Hauter

Wenonah Hauter owns an organic family farm that provides healthy vegetables to hundreds of families as part of the growing nationwide Community Supported Agriculture (CSA) movement. Yet, as one of the nation's...


Man Bites Dog: Hot Dog Culture in America

by Bruce Kraig & Patty Carroll

Whether you call them franks, wieners, or red hots, hot dogs are as American as apple pie—but how did these little links become icons of American culture? Man Bites Dog explores the almighty hot dog through...


Corn Meets Maize: Food Movements and Markets in Mexico

by Lauren E. Baker

Corn Meets Maize links the everyday practices of growing, cooking, and exchanging food in specific cultural, economic, and ecological contexts to broader social movements in Mexico and beyond. The local food...


Food Security, Biological Diversity and Intellectual Property Rights

by Muriel Lightbourne

This volume advances the claim that the FAO International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA) adopted in 2001 is the only existing international agreement with the potential...


Food Rebellions: Crisis and the Hunger for Justice

by Eric Holt-Gimenez & Raj Patel

Today there are over a billion hungry people on the planet, more than ever before in history. While the global food crisis dropped out of the news in 2008, it returned in 2011 (and is threatening us again in...


Drinking Water: A History

by James Salzman

When we turn on the tap or twist open a tall, cold plastic bottle, we might not give a second thought to where our drinking water comes from. But how it gets from the ground to the glass is far more complex...


High Steaks: Why and How to Eat Less Meat

by Eleanor Boyle

What’s the matter with meat? A solution-oriented guide to developing food systems that nourish people and the planet


You Aren't What You Eat: Fed Up with Gastroculture

by Steven Poole

We have become obsessed by food: where it comes from, where to buy it, how to cook it and – most absurdly of all – how to eat it. Our televisions and newspapers are filled with celebrity chefs, latter-day...


Food Full of Life: Nourishing Body, Soul and Spirit

by Gill Bacchus

Is organic and biodynamic food worth the higher price consumers often pay? Which aspects of us are nourished by the food we eat? How can different methods of growing and cooking food best preserve the life energies...


Milk Money: Cash, Cows, and the Death of the American Dairy Farm

by Kirk Kardashian & Bernie Sanders

The failing economics of the traditional small dairy farm, the rise of the factory mega-farm with its resultant pollution and disease, and the uncertain future of milk


The Future of Water in African Cities: Why Waste Water?

by Michael Jacobsen & Michael Webster

The objective of this study is to assist public authorities to identify and address the future challenges of urban water supply, sanitation, and flood management in cities. In order to do that, this report uses...


Gardens of New Spain: How Mediterranean Plants and Foods Changed America

by William W. Dunmire & Evangeline L. Dunmire

When the Spanish began colonizing the Americas in the late fifteenth and sixteenth centuries, they brought with them the plants and foods of their homeland-wheat, melons, grapes, vegetables, and every kind of...