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Portland: A Food Biography

by Heather Arndt Anderson Rowman & Littlefield Publishers (November 13, 2014)

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...


An Unlikely Vineyard: The Education of a Farmer and Her Quest for Terroir

by Deirdre Heekin & Alice Feiring Chelsea Green Publishing (October 29, 2014)

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...


Defending Beef: The Case for Sustainable Meat Production

by Nicolette Hahn Niman Chelsea Green Publishing (October 30, 2014)

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...


The Way of Tea and Justice: Rescuing the World's Favorite Beverage from Its Violent History

by Becca Stevens Jericho Books (November 04, 2014)

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...


Independence Days: A Guide to Sustainable Food Storage & Preservation

by Sharon Astyk New Society Publishers (November 01, 2009)

Declare food security in your own backyard.


Farmageddon

by Philip Lymbery Bloomsbury Publishing (January 30, 2014)

Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating Â? as the UK...


Food on the Rails: The Golden Era of Railroad Dining

by Jeri Quinzio Rowman & Littlefield Publishers (October 10, 2014)

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: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods

by Suzanne Cope Rowman & Littlefield Publishers (October 10, 2014)

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...


Stirring the Pot: A History of African Cuisine

by James C. McCann Ohio University Press (October 31, 2009)

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...


Hanging by a Thread: Cotton, Globalization, and Poverty in Africa

by William G. Moseley & Leslie C. Gray Ohio University Press (April 01, 2008)

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...


Got Milked?

by Alissa Hamilton William Morrow (April 21, 2015)

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...


Consuming Culture

by Jeremy MacClancy Henry Holt and Co. (September 16, 2014)

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...


The Emergent Agriculture: Farming, Sustainability and the Return of the Local Economy

by Gary Kleppel & John Ikerd New Society Publishers (June 30, 2014)

Local, diverse and resilient – the new culture of food


Plowing with Pigs and Other Creative, Low-Budget Homesteading Solutions

by Oscar H. Will & Karen K. Will New Society Publishers (January 25, 2013)

Off-the-wall solutions for real farmstead problems


Brunch: A History

by Farha Ternikar Rowman & Littlefield Publishers (July 10, 2014)

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....


Cultivating the Colonies: Colonial States and their Environmental Legacies

by Christina Folke Ax, Niels Brimnes, Niklas Thode Jensen & Karen Oslund Ohio University Press (June 16, 2014)

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...


Women Redefining the Experience of Food Insecurity: Life Off the Edge of the Table

by Janet Page-Reeves Lexington Books (July 03, 2014)

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...


The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat

by Mike Edison, Patrick Martins & Alice Waters Little, Brown and Company (June 10, 2014)

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,...


Eating on the Wild Side: The Missing Link to Optimum Health

by Jo Robinson Little, Brown and Company (June 04, 2013)

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...


Food and Everyday Life

by Thomas M. Conroy, David Livert, Hui-tun Chuang & Matthew Day et al. Lexington Books (February 18, 2014)

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...


Lunch: A History

by Megan Elias Rowman & Littlefield Publishers (February 16, 2014)

This six-continent survey of the history, customs, and representations of the midday meal explains

  • who eats what for lunch;
  • where and when they eat it;
  • and what it means in the larger cultural context.

The first...


A Farm Dies Once a Year

by Arlo Crawford Henry Holt and Co. (April 01, 2014)

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,...


Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence

by Janet Clarkson Rowman & Littlefield Publishers (December 24, 2013)

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.


The Meat Racket: The Secret Takeover of America's Food Business

by Christopher Leonard Simon & Schuster (February 18, 2014)

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...


The Chain

by Ted Genoways Harper (October 14, 2014)

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...


Growing Food in a Hotter, Drier Land: Lessons from Desert Farmers on Adapting to Climate Uncertainty

by Gary Paul Nabhan & Bill McKibben Chelsea Green Publishing (June 14, 2013)

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...


Farms with a Future: Creating and Growing a Sustainable Farm Business

by Rebecca Thistlethwaite & Richard Wiswall Chelsea Green Publishing (January 10, 2013)

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...


Cows Save the Planet: And Other Improbable Ways of Restoring Soil to Heal the Earth

by Judith Schwartz & Gretel Ehrlich Chelsea Green Publishing (May 20, 2013)

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...


Raising Dough: The Complete Guide to Financing a Socially Responsible Food Business

by Elizabeth Ü & Michael Shuman Chelsea Green Publishing (June 13, 2013)

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,...


Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems

by Philip Ackerman-Leist & Deborah Madison Chelsea Green Publishing (March 01, 2013)

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: Forgotten Foods, Lost Flavors, and Why They Matter

by David Buchanan & Gary Paul Nabhan Chelsea Green Publishing (October 25, 2012)

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...


The New Horse-Powered Farm: Tools and Systems for the Small-Scale, Sustainable Market Grower

by Stephen Leslie & Lynn Miller Chelsea Green Publishing (March 05, 2013)

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...


Cheese and Culture: A History of Cheese and its Place in Western Civilization

by Paul Kindstedt Chelsea Green Publishing (April 01, 2012)

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,...


Life, Liberty, and the Pursuit of Food Rights: The Escalating Battle Over Who Decides What We Eat

by David E. Gumpert Chelsea Green Publishing (June 05, 2013)

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: Hot Spots along the Pepper Trail

by Gary Paul Nabhan, Kraig Kraft & Kurt Michael Friese Chelsea Green Publishing (March 16, 2011)

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...


The Seed Underground: A Growing Revolution to Save Food

by Janisse Ray Chelsea Green Publishing (July 06, 2012)

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...


Cheesemonger: A Life on the Wedge

by Gordon Edgar Chelsea Green Publishing (January 21, 2010)

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...


The Raw Milk Revolution: Behind America's Emerging Battle over Food Rights

by David E. Gumpert & Joel Salatin Chelsea Green Publishing (November 06, 2009)

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: A Food Biography

by Andrew F. Smith Rowman & Littlefield Publishers (November 26, 2013)

New York City’s first food biography showcases the vibrancy, innovation, diversity, and taste of this most-celebrated American metropolis.


The Picnic: A History

by Walter Levy AltaMira Press (November 26, 2013)

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,...


Talking with My Mouth Full

by Bonny Wolf & Scott Turow St. Martin's Press (December 10, 2013)

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 Taste of Molecules: In Search of the Secrets of Flavor

by Diane Fresquez The Feminist Press at CUNY (October 21, 2013)

A spirited food writer on the trail of obsessive scientists and entrepreneurs who want to titillate our taste buds.


Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry

by Robert W. Thurston, Jonathan Morris & Shawn Steiman Rowman & Littlefield Publishers (October 10, 2013)

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...


Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine

by Andrew George Arsenal Pulp Press (October 14, 2013)

Contemporary and imaginative interpretations of Native American cuisine, including lighter, healthier, and more nutritious versions of traditional recipes.


Alcohol

by Griffith Edwards St. Martin's Press (September 10, 2013)

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,...


Marginalizing Access to the Sustainable Food System: An Examination of Oakland's Minority Districts

by Camille Tuason Mata UPA (September 09, 2013)

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,...


Grain Brain: The Surprising Truth about Wheat, Carbs,  and Sugar--Your Brain's Silent Killers

by David Perlmutter & Kristin Loberg Little, Brown and Company (September 17, 2013)

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...


San Francisco: A Food Biography

by Erica J. Peters AltaMira Press (August 22, 2013)

This food biography focuses on how people have experienced the bounty of the City by the Bay.


Food Tyrants

by Nicole Faires Skyhorse (June 01, 2013)

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...


Wine Grapes

by Jancis Robinson, Julia Harding & José Vouillamoz Ecco (September 24, 2013)

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...