ForlagsserierCalifornia Studies in Food and Culture

LabelUdgivelse
Dangerous Tastes: The Story of Spices by Andrew Dalby 236 eksemplarer, 2 anmeldelser1
Eating Right in the Renaissance by Ken Albala 82 eksemplarer, 1 anmeldelse2
Food Politics: How the Food Industry Influences Nutrition and Health by Marion Nestle 891 eksemplarer, 11 anmeldelser3
Camembert: A National Myth by Pierre Boisard 48 eksemplarer4
Safe Food: Bacteria, Biotechnology, and Bioterrorism by Marion Nestle 160 eksemplarer5
Eating Apes by Dale Peterson 56 eksemplarer6
Revolution at the Table: The Transformation of the American Diet by Harvey A. Levenstein 129 eksemplarer, 2 anmeldelser7
Paradox of Plenty: A Social History of Eating in Modern America by Harvey Levenstein 168 eksemplarer8
Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California by Encarnación Pinedo 59 eksemplarer, 1 anmeldelse9
Zinfandel: A History of a Grape and Its Wine by Charles L. Sullivan 22 eksemplarer, 1 anmeldelse10
Tsukiji: The Fish Market at the Center of the World by Theodore C. Bestor 115 eksemplarer11
Born Again Bodies: Flesh and Spirit in American Christianity by R. Marie Griffith 47 eksemplarer12
Our Overweight Children: What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic by Sharron Dalton 14 eksemplarer13
The Art of Cooking: The First Modern Cookery Book by Maestro Martino of Como 100 eksemplarer, 2 anmeldelser14
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them by Susan Allport 78 eksemplarer, 1 anmeldelse15
Meals to Come: A History of the Future of Food by Warren Belasco 72 eksemplarer, 1 anmeldelse16
The Spice Route: A History by John Keay 292 eksemplarer, 4 anmeldelser17
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes by Lilia Zaouali 171 eksemplarer, 3 anmeldelser18
Arranging the Meal: A History of Table Service in France by Jean-Louis Flandrin 36 eksemplarer19
The Taste of Place: A Cultural Journey into Terroir by Amy B. Trubek 59 eksemplarer20
Food: The History of Taste by Paul Freedman 235 eksemplarer, 2 anmeldelser21
M.F.K. Fisher Among the Pots and Pans: Celebrating Her Kitchens by Joan Reardon 67 eksemplarer, 1 anmeldelse22
Cooking: the Quintessential Art by Hervé This 71 eksemplarer, 1 anmeldelse23
Perfection Salad: Women and Cooking at the Turn of the Century by Laura Shapiro 329 eksemplarer, 8 anmeldelser24
Of Sugar and Snow: A History of Ice Cream Making by Jeri Quinzio 44 eksemplarer25
Encyclopedia of Pasta by Oretta Zanini De Vita 133 eksemplarer, 1 anmeldelse26
Tastes and Temptations: Food and Art in Renaissance Italy by John Varriano 44 eksemplarer, 1 anmeldelse27
Free for All: Fixing School Food in America by Janet Poppendieck 64 eksemplarer, 3 anmeldelser28
Breaking Bread: Recipes and Stories from Immigrant Kitchens by Lynne Christy Anderson 35 eksemplarer, 2 anmeldelser29
Culinary Ephemera: An Illustrated History by William Woys Weaver 66 eksemplarer, 2 anmeldelser30
Eating Mud Crabs in Kandahar: Stories of Food during Wartime by the World's Leading Correspondents by Matt McAllester 28 eksemplarer, 2 anmeldelser31
Weighing In: Obesity, Food Justice, and the Limits of Capitalism by Julie Guthman 51 eksemplarer32
Why Calories Count: From Science to Politics by Marion Nestle 85 eksemplarer, 4 anmeldelser33
Curried Cultures: Globalization, Food, and South Asia by Krishnendu Ray 17 eksemplarer34
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne Willan 73 eksemplarer, 1 anmeldelse35
Coffee Life in Japan by Merry White 31 eksemplarer, 1 anmeldelse36
American Tuna: The Rise and Fall of an Improbable Food by Andrew F. Smith 31 eksemplarer37
A Feast of Weeds: A Literary Guide to Foraging and Cooking Wild Edible Plants by Luigi Ballerini 20 eksemplarer, 1 anmeldelse38
The Philosophy of Food by David M. Kaplan 20 eksemplarer39
Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel by Liora Gvion 23 eksemplarer40
The Life of Cheese: Crafting Food and Value in America by Heather Paxson 36 eksemplarer41
Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio by Oretta Zanini De Vita 22 eksemplarer42
Cuisine and Empire: Cooking in World History by Rachel Laudan 134 eksemplarer, 2 anmeldelser43
Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness by Joyce Goldstein 33 eksemplarer44
Cumin, Camels, and Caravans: A Spice Odyssey by Gary Paul Nabhan 67 eksemplarer, 2 anmeldelser45
Balancing on a Planet: The Future of Food and Agriculture by David A. Cleveland 16 eksemplarer46
The Darjeeling Distinction: Labor and Justice on Fair-Trade Tea Plantations in India by Sarah Besky 22 eksemplarer47
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century by Katherine Leonard Turner 31 eksemplarer, 1 anmeldelse48
The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze by George Solt 45 eksemplarer49
Word of Mouth: What We Talk About When We Talk About Food by Priscilla Parkhurst Ferguson 17 eksemplarer, 1 anmeldelse50
Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet by Amy Bentley 19 eksemplarer51
Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island by David E. Sutton 13 eksemplarer52
Breadlines Knee Deep in Wheat: Food Assistance in the Great Depression by Janet Poppendieck 11 eksemplarer53
Tasting French Terroir: The History of an Idea by Thomas Parker 12 eksemplarer54
Becoming Salmon: Aquaculture and the Domestication of a Fish by Marianne Elizabeth Lien 9 eksemplarer55
Divided Spirits: Tequila, Mezcal, and the Politics of Production by Sarah Bowen 17 eksemplarer56
The Weight of Obesity: Hunger and Global Health in Postwar Guatemala by Emily Yates-Doerr 8 eksemplarer57
Dangerous Digestion: The Politics of American Dietary Advice by E. Melanie Dupuis 6 eksemplarer58
A Taste of Power: Food and American Identities by Katharina Vester 9 eksemplarer59
More Than Just Food: Food Justice and Community Change by Garrett Broad 14 eksemplarer60
Hoptopia: A World of Agriculture and Beer in Oregon's Willamette Valley by Peter A. Kopp 15 eksemplarer61
A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise by Nicholas Bauch 11 eksemplarer62
Bitter and Sweet: Food, Meaning, and Modernity in Rural China by Ellen Oxfeld 6 eksemplarer63
A History of Cookbooks: From Kitchen to Page over Seven Centuries by Henry Notaker 49 eksemplarer, 1 anmeldelse64
Reinventing the Wheel : Milk, Microbes, and the Fight for Real Cheese by Bronwen Percival 32 eksemplarer, 1 anmeldelse65
Editions Making Modern Meals: How Americans Cook Today by Amy B. Trubek 8 eksemplarer66
Food and Power : A Culinary Ethnography of Israel by Nir Avieli 6 eksemplarer67
Let's Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health by Marion Nestle 11 eksemplarer74
Slow Cooked: An Unexpected Life in Food Politics by Marion Nestle 15 eksemplarer78
Yerba Mate: The Drink That Shaped a Nation by Julia J. S. Sarreal 6 eksemplarer79

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