This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly?
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations.
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.
Current discussions of the ethics around alternative food movements--concepts such as "e;local,"e; "e;organic,"e; and "e;fair trade"e;--tend to focus on their growth and significance in advanced capitalist societies.
In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens-along with their cultural heritage.
In the blizzard of attention around the virtues of local food production, food writers and activists place environmental protection, animal welfare, and saving small farms at the forefront of their attention.
Dacha Idylls is a lively account of dacha life and how Russians experience this deeply rooted tradition of the summer cottage amid the changing cultural, economic, and political landscape of postsocialist Russia.
People have always grown food in urban spaces-on windowsills and sidewalks, and in backyards and neighborhood parks-but today, urban farmers are leading an environmental and social movement that transforms our national food system.
Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon.
This book is an interdisciplinary primer on critical thinking and effective action for the future of our global agrifood system, based on an understanding of the system's biological and sociocultural roots.
Marion Nestle, acclaimed author of Food Politics, now tells the gripping story of how, in early 2007, a few telephone calls about sick cats set off the largest recall of consumer products in U.
Cheap Meat follows the controversial trade in inexpensive fatty cuts of lamb or mutton, called "e;flaps,"e; from the farms of New Zealand and Australia to their primary markets in the Pacific islands of Papua New Guinea, Tonga, and Fiji.
Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events.
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's and America's culinary scene in the 1980s.
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution.
A Vineyard Odyssey is a fascinating saga of wine-the journey from vine to bottle-that takes the reader on a travelogue of the many hazards that lie along the way.
Beginning as a party house in the forties, the then private home had one of the largest hardwood living room floors around, perfect for dancing the night away.
Treat yourself to a genuine taste of Texas with this collection of authentic and savory dishes as broad as the Texas sky and as hearty as a cowboy's laugh.
Through the centuries, the Dordogne has cherished a tradition of fine cuisine that is framed throughout France, and the region has produced a disproportionate number of Frances finest chefs: Brillat-Savarin, Careme, Escoffier, Andre Noel and, in our own times, Marcel Boulestin.
A completely revised edition of the James Beard-nominated The Ultimate Low-Fat Mexican Cookbook, this new book reinvents Anne McCann's award-winning and nationally renowned Southwest dishes.
**2021 Gourmand Cookbook Award Winner for Japan in Spirits and Other Drinks**The Japanese Sake Bible is the ultimate book about Japan's national drinkfrom its history, culture and production methods to how to choose the best sake and recommended food pairings.
In From Storebought to Homemade, Southern hostess extraordinaire, Emyl Jenkins, shares her top secret collection of 200 fast, foolproof recipes most can be prepared in 30 minutes or less for doctoring up storebought food: from Tell Me It's Homemade Clam Chowder and Everybody's Mother's Pork Chop Casserole to No-Fail Potatoes and Old-Fashioned Lemon Chess Pie.
Instant Pot Asian Pressure Cooker Meals shows you how to cook more than 60 Asian dishes at home using healthy, inexpensive ingredients and your Instant Pot!
