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American Catch: The Fight for Our Local Seafood

by Paul Greenberg

"A fascinating discussion of a multifaceted issue and a passionate call to action" --Kirkus

In American Catch, award-winning author Paul Greenberg takes the same skills that won him acclaim in Four Fish to uncover...


The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat

by Mike Edison, Patrick Martins & Alice Waters

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, proclaims Patrick Martins, and it's futile to...


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...


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...


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...


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...


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...


A Farm Dies Once a Year

by Arlo Crawford

An intimate, gorgeously observed memoir about family and farming that forms a powerful lesson in the hard-earned risks that make life worth living

The summer he was thirty-one, Arlo Crawford returned home for...


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...


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....


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...


Organized Agriculture and the Labor Movement Before the Ufw: Puerto Rico, Hawai'i, California

by Dionicio Nodín| Valdés

Puerto Rico, Hawai'i, and California share the experiences of conquest and annexation to the United States in the nineteenth century and mass organizational struggles by rural workers in the twentieth. Organized...


A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado

by Carole M. Counihan

Located in the southern San Luis Valley of Colorado, the remote and relatively unknown town of Antonito is home to an overwhelmingly Hispanic population struggling not only to exist in an economically depressed...


Republic of Barbecue: Stories Beyond the Brisket

by Elizabeth S. D. Engelhardt

It's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events,...


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...


FOOD SAFETY MANAGEMENT IN CHINA: A PERSPECTIVE FROM FOOD QUALITY CONTROL SYSTEM: A Perspective from Food Quality Control System

by Jiehong Zhou & Shaosheng Jin

In recent years, China has taken a number of effective measures to strengthen the supervision of food quality and safety, but food safety incidents still occur sometimes. The recurrence and intractability of...


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...


Food Shock: The Truth About What We Put on Our Plate ... and What We Can Do to Change It

by Dianne Loughnan

Everyone wants to eat fresh, clean, nutrient-rich food. The more sophisticated of us want our food ethically produced as well. But the vast majority of food in Australia is mass-produced in an industrialised...


Precision Agriculture for Sustainability and Environmental Protection

by Margaret Oliver, Thomas Bishop & Ben Marchant

Precision agriculture (PA) involves the application of technologies and agronomic principles to manage spatial and temporal variation associated with all aspects of agricultural production in order to improve...


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...