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More than just food carts and microbrews, Portland has a story to tell. Its culinary history sings the song of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting...
Named one of the Best Wine Books of 2014 by The New York Times, An Unlikely Vineyard tells the evolutionary story of Deirdre Heekin's farm from overgrown fields to a fertile, productive, and beautiful landscape...
For decades it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one.
But is the matter really so clear cut? Hardly, argues environmental...
What started as an impossible dream-to build a café that employs women recovering from prostitution and addiction-is helping to fuel an astonishing movement to bring freedom and fair wages to women producers...
Declare food security in your own backyard.
Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining...
Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing...
Africa's art of cooking is a key part of its history. All toooften Africa is associated with famine, but in Stirring the Pot,James C. McCann describes how the ingredients, the practices,and the varied tastes...
The textile industry was one of the first manufacturing activities to become organized globally, as mechanized production in Europe used cotton from the various colonies. Africa, the least developed of the world's...
Refuting the milk industry’s overwhelmingly popular campaign—“Got Milk?”—which has convinced us that milk is essential, this scientifically based expose proves why we don’t need dairy in our daily...
Why do some pregnant American women eat clay? Why do Cornish women blush at the mention of skate? What is the secret of a healthy diet in Papua New Guinea.
Consuming Culture is about why we eat what we eat--and...
Local, diverse and resilient the new culture of food
Off-the-wall solutions for real farmstead problems
Brunch is the decadent meal of the week; a mix of the savory and salty, sweet and indulgent. Not exclusively an American phenomenon, brunch is also shared in South Asia, the Middle East, and parts of Europe....
The essays collected in Cultivating the Colonies demonstrate how the relationship between colonial power and nature revealsthe nature of power. Each essay explores how colonial governments translated ideas about...
In Women Redefining the Experience of Food Insecurity: Life Off the Edge of the Table, contributors stress the relationship between food insecurity and women’s agency. By problematizing the mundane world of...
One of The Atlantic's Best Food Books of 2014
Fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA.
We have evolved as meat eaters,...
Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."
The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.
Ever...
This book is a qualitative, interpretive, phenomenological, and interdisciplinary, examination of food and food practices and their meanings in the modern world. Each chapter thematically focuses upon a particular...
This six-continent survey of the history, customs, and representations of the midday meal explains
The first...
A Book of the Month for GQ, The New Yorker, and Flavorwire
"Beautifully told...In this one season of life, Crawford's writing about the work, people, nature and his family legacy reveals much about a simple life,...
The Food History Almanac, covering 365 days of the year, is chock full of information and anecdotes relating to food history from around the world from medieval times to the present.
An investigative journalist takes you inside the corporate meat industry--a shocking, in-depth report every American should read.
How much do you know about the meat on your dinner plate? Journalist Christopher...
A harrowing investigation of the tortuous path our food products take—from slaughter to Spam
On the production line in American packing-houses, there is one cardinal rule: the chain never slows. Under pressure...
How to harvest water and nutrients, select drought-tolerant plants, and create natural diversity
Because climatic uncertainty has now become "the new normal," many farmers, gardeners and orchard-keepers in North...
What makes a farm sustainable and successful? And what special qualities and skills are needed for someone to become a successful farmer?
Rebecca Thistlethwaite addresses these and other crucial questions in...
In Cows Save the Planet, journalist Judith D. Schwartz looks at soil as a crucible for our many overlapping environmental, economic, and social crises. Schwartz reveals that for many of these problems-climate...
More and more entrepreneurs are using food-based businesses to solve social and environmental problems - and yet the majority of them report that a lack of access to capital prevents them from launching, maintaining,...
Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to...
Taste, Memory traces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor.
In Taste, Memory author David Buchanan...
In an era when fuel is a primary concern, draft horses are seen by many as the solution to small-scale, resilient farming with a closed-loop system. Horses bring farmers back to the roots of what it means to...
Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology,...
Do Americans have the right to privately obtain the foods of our choice from farmers, neighbors, and local producers, in the same way our grandparents and great grandparents used to do?
Yes, say a growing number...
Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines...
There is no despair in a seed. There's only life, waiting for the right conditions-sun and water, warmth and soil-to be set free. Everyday, millions upon millions of seeds lift their two green wings.
At no time...
Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar's unlikely career as a cheesemonger at San Francisco's worker-owned Rainbow Grocery...
Beginning in 2006, the agriculture departments of several large states-with backing from the U.S. Food and Drug Administration-launched a major crackdown on small dairies producing raw milk. Replete with undercover...
New York City’s first food biography showcases the vibrancy, innovation, diversity, and taste of this most-celebrated American metropolis.
This first culinary history of picnics reveals rustic outdoor dining in its more familiar and unusual forms, the history of the word itself, the cultural context of picnics and who arranged them, and, most important,...
What does America really eat? Which recipes do real home cooks turn to again and again? More often than not, they are dishes handed down from great aunts and painstakingly copied out of smudged recipe boxes...
A spirited food writer on the trail of obsessive scientists and entrepreneurs who want to titillate our taste buds.
This definitive guide explores the many rich dimensions of the bean and the beverage around the world. Leading experts consider coffee’s history, global spread, cultivation, preparation, marketing, and the...
Contemporary and imaginative interpretations of Native American cuisine, including lighter, healthier, and more nutritious versions of traditional recipes.
Alcohol can be an item of diet, a medicine, sometimes an element in religious ritual. It is a valued object for the connoisseur, a traded commodity and a symbol of national pride (wine for instance in France,...
This book is a comprehensive analysis of the barriers and opportunities confronting minority communities’ ability to access healthy, fresh foods. Mata uses three minority districts in Oakland—Chinatown,...
From #1 New York Times bestselling author Dr. Perlmutter, the devastating truth about the effects of wheat, sugar, and carbs on the brain, and a 4-week plan to achieve optimum health.
In Grain Brain, renowned...
This food biography focuses on how people have experienced the bounty of the City by the Bay.
When author and homesteader Nicole Faires decided to retrofit an old school bus and tour America's small farms with her husband and two small children, she expected to learn a lot, be inspired, and have some...
An indispensable book for every wine lover, from some of the world's leading wine experts.
Where do wine grapes come from and how are grape varieties related to one another? What is the historical background...
Part spiritual quest, part agricultural travelogue, this moving and profound exploration of the joy and solace found in returning to the garden is inspiring and beautiful.
A POWERFUL, PERSONAL STORY OF HOW GROWING...
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