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A Feast of Weeds: A Literary History of Foraging by BALLERINI LUIGI
Category: Food Cooking Wine | Series: California Studies in Food & Culture
The primal experience of gathering is inscribed in every human's DNA, and this book invites us to look beyond the refrigerator and cupboard to the abundance of wild edible plants that can be found and harvested everywhere. Part reference guide, part cookbook, "A Feast of Weeds" encourages readers to for ...Show more
A History of Cookbooks: From Kitchen to Page over Seven Centuries by Henry Notaker
Category: Cook Books | Series: California Studies in Food and Culture
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes fro ...Show more
Becoming Salmon - Aquaculture and the Domestication of a Fish by Marianne Elisabeth Lien
Category: Nature | Series: California Studies in Food and Culture Ser.
Becoming Salmon is the first ethnographic account of salmon aquaculture, the most recent turn in the human history of animal domestication. In this careful and nuanced study, Marianne Elisabeth Lien explores how the growth of marine domestication has blurred traditional distinctions between fish and ani ...Show more
Cooking by Herve This
Category: Food and Drink | Series: California Studies in Food & Culture
From its intriguing opening question - "How can we reasonably judge a meal?" - to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientifi ...Show more
Cuisine and Empire: Cooking in World History by Rachel Laudan
Category: Food and Drink | Series: California Studies in Food and Culture
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity ...Show more
Cuisine and Empire: Cooking in World History by Rachel Laudan
Category: Food and Drink | Series: California Studies in Food & Culture
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines - from the mastery of grain cooking some twenty thousand years ago, to the present - in this superbly-researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplic ...Show more
Culinary Ephemera by Weaver William W
Category: Food & Wine | Series: California Studies in Food & Culture
This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, vale ...Show more
Eating Mud Crabs in Kandahar: Stories of Food During Wartime by the World's Leading Correspondents by Matt McAllester
Category: Culture | Series: California Studies in Food & Culture
These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous conflict zones around the world during the past twenty years. A profile of the former chef to Kim Jong Il of ...Show more
Encyclopedia of Pasta by Oretta Zanini De Vita
Category: Food and Drink | Series: California Studies in Food and Culture
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati - pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of s ...Show more
Encyclopedia of Pasta by Oretta Zanini De Vita; Maureen Fant; Carol Field
Category: Cook Books | Series: California Studies in Food and Culture Ser.
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of sh ...Show more
Food Politics by Marion Nestle
Category: Science & Natural History | Series: California Studies in Food and Culture Ser.
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing expos , Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to ...Show more
Hoptopia: A World of Agriculture and Beer in Oregonàs Willamette Valley by Peter Adam Kopp
Category: Beer, Wine & Spirits | Series: California Studies in Food and Culture
The contents of your pint glass have a much richer history than you could have imagined. Through the story of the hop, Hoptopia connects twenty-first century beer drinkers to lands and histories that have been forgotten in an era of industrial food production. The craft beer revolution of the late twent ...Show more