Browse by category
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
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
Slow Cooked - An Unexpected Life in Food Politics by Marion Nestle
Category: Biography/Memoirs | Series: California Studies in Food and Culture Ser.
Marion Nestle reflects on her late-in-life career as a world-renowned food-politics expert, public-health advocate, and a founder of the field of food studies after facing decades of low expectations. In this engrossing memoir, Marion Nestle reflects on how she achieved late-in-life success as a leadin ...Show more
Ways of Eating: Exploring Food through History and Culture by Benjamin Aldes Wurgaft, Merry White
Category: Social Science | Series: California Studies in Food and Culture Ser.
What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurga ...Show more
1 - 5 of 5