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Feeding the City

by Sara Roncaglia

Every day in Mumbai 5,000 dabbawalas (literally translated as "those who carry boxes") distribute a staggering 200,000 home-cooked lunchboxes to the city’s workers and students. Giving employment and status...


Portland: A Food Biography

by Heather Arndt Anderson

More than just food carts and microbrews, Portland has a story to tell. Its culinary history sings the song of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting...


An Unlikely Vineyard: The Education of a Farmer and Her Quest for Terroir

by Deirdre Heekin & Alice Feiring

Named one of the Best Wine Books of 2014 by The New York Times, An Unlikely Vineyard tells the evolutionary story of Deirdre Heekin's farm from overgrown fields to a fertile, productive, and beautiful landscape...


Defending Beef: The Case for Sustainable Meat Production

by Nicolette Hahn Niman

For decades it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one.

But is the matter really so clear cut? Hardly, argues environmental...


Independence Days: A Guide to Sustainable Food Storage & Preservation

Loving the Earth

by Carlo Petrini

An extraordinary collage of conversations between Carlo Petrini, founder of Slow Food, and a gallery of influential personages to mark the tenth anniversary of Terra Madre, the global network of food communities...


Food on the Rails: The Golden Era of Railroad Dining

by Jeri Quinzio

Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining...


Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods

by Suzanne Cope

Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing...


Stirring the Pot: A History of African Cuisine

by James C. McCann

Africa's art of cooking is a key part of its history. All toooften Africa is associated with famine, but in Stirring the Pot,James C. McCann describes how the ingredients, the practices,and the varied tastes...


Hanging by a Thread: Cotton, Globalization, and Poverty in Africa

by William G. Moseley & Leslie C. Gray

The textile industry was one of the first manufacturing activities to become organized globally, as mechanized production in Europe used cotton from the various colonies. Africa, the least developed of the world's...


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...


Got Milked?

by Alissa Hamilton

Refuting the milk industry’s overwhelmingly popular campaign—“Got Milk?”—which has convinced us that milk is essential, this scientifically based expose proves why we don’t need dairy in our daily...


Consuming Culture

by Jeremy MacClancy

Why do some pregnant American women eat clay? Why do Cornish women blush at the mention of skate? What is the secret of a healthy diet in Papua New Guinea.

Consuming Culture is about why we eat what we eat--and...


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

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

Brunch: A History

by Farha Ternikar

Brunch is the decadent meal of the week; a mix of the savory and salty, sweet and indulgent. Not exclusively an American phenomenon, brunch is also shared in South Asia, the Middle East, and parts of Europe....


Cultivating the Colonies: Colonial States and their Environmental Legacies

by Christina Folke Ax, Niels Brimnes, Niklas Thode Jensen & Karen Oslund

The essays collected in Cultivating the Colonies demonstrate how the relationship between colonial power and nature revealsthe nature of power. Each essay explores how colonial governments translated ideas about...


Women Redefining the Experience of Food Insecurity: Life Off the Edge of the Table

by Janet Page-Reeves

In Women Redefining the Experience of Food Insecurity: Life Off the Edge of the Table, contributors stress the relationship between food insecurity and women’s agency. By problematizing the mundane world of...


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...


Food and Everyday Life

by Thomas M. Conroy, David Livert, Hui-tun Chuang & Matthew Day et al.

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...