Social science / Agriculture and food

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An Unlikely Vineyard

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...


Plowed Under

by Ann Folino White

During the Great Depression, with thousands on bread lines, farmers were instructed by the New Deal Agricultural Adjustment Act to produce less food in order to stabilize food prices and restore the market economy....


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

by Jeri Quinzio

In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth.

The founders of the first railroad companies cared more about hauling...


Small Batch

by Suzanne Cope

Artisanal foods are making a comeback as more and more people seek to stock their pantries, and their bellies, with handcrafted or locally grown and made foods. Specialty markets and sections at grocery stores...


Stirring the Pot

by James C. McCann

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


The Locavore’s Kitchen

by Marilou K. Suszko

More and more Americans are becoming dedicated locavores, people who prefer to eat locally grown or produced foods and who enjoy the distinctive flavors only a local harvest can deliver. The Locavore?s Kitchen...


Prosperity Far Distant

by Charles M. Wiltse & Michael J. Birkner

Fresh from receiving a doctorate from Cornell University in 1933, but unable to find work, Charles M. Wiltse joined his parents on the small farm they had recently purchased in southern Ohio. There, the Wiltses...


The Emergent Agriculture

by Gary S. Kleppel

Local, diverse and resilient – the new culture of food

Long embraced by corporations who are driven only by the desire for profit, industrial agriculture wastes precious resources and spews millions of...


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

by Oscar H. Will & Karen K. Will

Off-the-wall solutions for real farmstead problems

Fueled by a failing economy and a passionate desire for a return to simpler times, a new wave of homesteaders is seeking the good life and the kind of true...


Brunch

by Farha Bano Ternikar

Brunch is the decadent meal of the week. It includes savory and salty, sweet and indulgent. Brunch conjures up images of eggs Benedict and mimosas for some, and fried chicken and waffles for others. For Americans...


From Mastery to Mystery

by Bryan E. Bannon

From Mastery to Mystery is an original and provocative contribution to the burgeoningfield of ecophenomenology. Informed by current debates in environmental philosophy, Bannon critiques the conception of nature...


The Food Section

by Kimberly Wilmot Voss

Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers. Until the early 1970s, these sections were housed in the women’s pages...


Markets and States in Tropical Africa

by Robert H. Bates

Following independence, most countries in Africa sought to develop, but their governments pursued policies that actually undermined their rural economies. Examining the origins of Africa’s "growth tragedy,"...


Lunch

by Megan Elias

Can you be a good mother without packing a cute bento box for your child? Should lunch always be followed by a nap? Is lunch a place to demonstrate democracy or hierarchy? These questions and more are considered...


Food History Almanac

by Janet Clarkson

The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as...


Growing Food in a Hotter, Drier Land

by Gary Paul Nabhan & Bill McKibben

How to harvest water and nutrients, select drought-tolerant plants, and create natural diversity

Because climatic uncertainty has now become "the new normal," many farmers, gardeners and orchard-keepers in North...


Cows Save the Planet

by Judith Schwartz & Gretel Ehrlich

In Cows Save the Planet, journalist Judith D. Schwartz looks at soil as a crucible for our many overlapping environmental, economic, and social crises. Schwartz reveals that for many of these problems?climate...


Raising Dough

by Elizabeth Ü & Michael Shuman

More and more entrepreneurs are using food-based businesses to solve social and environmental problems - and yet the majority of them report that a lack of access to capital prevents them from launching, maintaining,...


Rebuilding the Foodshed

by Philip Ackerman-Leist & Deborah Madison

Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to...