Series
30 books in this series.
Food Politics
Marion Nestle
Safe Food: Bacteria, Biotechnology, and Bioterrorism
Eating Apes
Dale Peterson, Janet K. Museveni, Karl Ammann
Revolution at the Table: The Transformation of the American Diet
Harvey Levenstein
Born Again Bodies: Flesh and Spirit in American Christianity
R. Marie Griffith
The Art of Cooking: The First Modern Cookery Book
Jeremy Parzen, Maestro Martino, Stefania Barzini
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
Susan Allport
The Spice Route: A History
John Keay
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes
Lilia Zaouali, Malcolm DeBevoise, Charles Perry
Arranging the Meal: A History of Table Service in France
Beatrice Fink, Julie Johnson, Jean-Louis Flandrin
The Taste of Place: A Cultural Journey into Terroir
Amy B. Trubek
Food
Paul Freedman
M. F. K. Fisher among the Pots and Pans: Celebrating Her Kitchens
Joan Reardon
Cooking: The Quintessential Art
Hervé This, Pierre Gagnaire
Perfection Salad: Women and Cooking at the Turn of the Century
Ruth Reichl, Michael Stern, Laura Shapiro
Of Sugar and Snow: A History of Ice Cream Making
Jeri Quinzio
Encyclopedia of Pasta
Oretta Zanini De Vita, Maureen Fant, Carol Field
Tastes and Temptations: Food and Art in Renaissance Italy
John Varriano
Free for All: Fixing School Food in America
Janet Poppendieck
Eating Mud Crabs in Kandahar: Stories of Food during Wartime by the World's Leading Correspondents
Matt Mcallester
Weighing In: Obesity, Food Justice, and the Limits of Capitalism
Julie Guthman
Why Calories Count: From Science to Politics
Marion Nestle, Malden Nesheim
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Anne Willan, Mark Cherniavsky, Kyri Claflin
Coffee Life in Japan
Merry White
American Tuna: The Rise and Fall of an Improbable Food
Andrew F. Smith
The Life of Cheese
Heather Paxson
Cuisine and Empire: Cooking in World History
Rachel Laudan
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century
Katherine Leonard Turner
Divided Spirits: Tequila, Mezcal, and the Politics of Production
Sarah Bowen
A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise
Nicholas Bauch
