Social science / Agriculture and food

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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...


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,...


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...


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,...


To Eat

by Joe Eck, Wayne Winterrowd, Bobbi Angell & Beatrice Tosti di Valminuta Farrar, Straus and Giroux (June 11, 2013)

A memorable book about the path food travels from garden to table

A celebration of life together, a tribute to an utterly unique garden, a wonderfully idiosyncratic guide for cooks and gardeners interested in...


The Sex Life of Food

by Bunny Crumpacker St. Martin's Press (April 01, 2007)

"The sex life of food" doesn't mean that the strawberries have fallen in love with the oatmeal. It's a look at food—and sex—and how they go together in our daily lives much more often than we realize. There...


Against the Grain

by Richard Manning Farrar, Straus and Giroux (February 01, 2005)

In this provocative, wide-ranging book, Against the Grain, Richard Manning offers a dramatically revisionist view of recent human evolution, beginning with the vast increase in brain size that set us apart from...


Food's Frontier

by Richard Manning Farrar, Straus and Giroux (October 30, 2000)

An eye-opening look at how the world will feed itself in the coming decades

By now it is clear that the techniques of the first "Green Revolution" that averted mass starvation a generation ago --pesticides, chemical...


The Meat You Eat

by Ken Midkiff & Wendell Berry St. Martin's Publishing Group (November 01, 2005)

"We have given up to the agribusiness corporations a crucial part of our responsibility as human beings and we must now think of ways to take it back."

- Wendell Berry, from the Foreword

In this eye-opening book,...


Sweet Tooth

by Kate Hopkins St. Martin's Press (May 22, 2012)

A cultural history of candy-how it evolved from medicine and a luxury to today's Kit Kat bars and M&M's

Told through the Kate Hopkins' travels in Europe and the U.S., Sweet Tooth is a first-hand account of her...


Chocolate

by Mort Rosenblum Farrar, Straus and Giroux (October 17, 2006)

A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of Olives.

Science, over recent years, has confirmed...


Why Italians Love to Talk About Food

by Elena Kostioukovitch, Anne Milano Appel, Carol Field & Umberto Eco Farrar, Straus and Giroux (October 13, 2009)

Italians love to talk about food. The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports,...


Appetite City

by William Grimes Farrar, Straus and Giroux (October 13, 2009)

New York is the greatest restaurant city the world has ever seen.

In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York's dining culture....


Animal Factory

by David Kirby St. Martin's Press (March 02, 2010)

Swine flu. Bird flu. Unusual concentrations of cancer and other diseases. Massive fish kills from flesh-eating parasites. Recalls of meats, vegetables, and fruits because of deadly E-coli bacterial contamination....


The Body Toxic

by Nena Baker Farrar, Straus and Giroux (August 05, 2008)

We are running a collective chemical fever that we cannot break. Everyone everywhere now carries a dizzying array of chemical contaminants, the by-products of modern industry and innovation that contribute to...


What to Eat

by Marion Nestle Farrar, Straus and Giroux (April 01, 2010)

Since its publication in hardcover last year, Marion Nestle's What to Eat has become the definitive guide to making healthy and informed choices about food. Praised as "radiant with maxims to live by" in The...


Alphabet Juice

by Roy Blount, Jr. Farrar, Straus and Giroux (September 29, 2009)

Ali G: How many words does you know?

Noam Chomsky: Normally, humans, by maturity, have tens of thousands of them.

Ali G: What is some of 'em?

—Da Ali G Show

Did you know that both mammal and matter derive from...


Hotbox

by Matt Lee & Ted Lee Henry Holt and Co. (April 09, 2019)

Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.

Hotbox reveals the real-life drama behind...


The Eating Instinct

by Virginia Sole-Smith Henry Holt and Co. (November 13, 2018)

An exploration, both personal and deeply reported, of how we learn to eat in today’s toxic food culture.

Food is supposed to sustain and nourish us. Eating well, any doctor will tell you, is the best way to...


Formerly Known As Food

by Kristin Lawless St. Martin's Publishing Group (June 19, 2018)

Sustainable Literature Commitee's 2018 Green Prize Winner One of Bustle's "17 Best Nonfiction Books Coming Out In June 2018" • One of The Revelator's "16 New Environmental Books for June" • One of Equinox's...


The Evolved Eater

by Nick Taranto St. Martin's Press (March 06, 2018)

From the co-founder of Plated, the home delivery food service, an inspirational business title that is a call-to-arms and investigation into the industrial American food complex.

In early 2012, Nick Taranto was...


The Fish Market

by Lee van der Voo St. Martin's Press (November 15, 2016)

**Winner of the Oregon Book Award**

Gulf Wild — the first seafood brand in America to trace each fish from the sea to the table — emerged after grouper, the star of fried fish sandwiches, fell off menus due...


Following Fish

by Samanth Subramanian St. Martin's Press (May 10, 2016)

In India's long and diverse coastline, fish inhabit the heart of many aspects of life: food of course, and also culture, commerce, sports, history, and society. Journeying along the edges of the peninsula, Samanth...


Unnaturally Delicious

by Jayson Lusk St. Martin's Press (March 22, 2016)

The food discussion in America can be quite pessimistic. With high obesity rates, diabetes, climate change, chemical use, water contamination, and farm animal abuse, it would seem that there wasn't very much...


Year of the Cow

by Jared Stone Flatiron Books (April 28, 2015)

This is the story of a man, a cow, and a question: What am I eating?

After realizing he knew more about television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone...


Big Weed

by Christian Hageseth & Joseph D'Agnese St. Martin's Press (April 21, 2015)

Marijuana legalization is the hottest story in the US today. 22 states have authorized sales in some form; Denver has more legal marijuana dispensaries than Starbucks franchises. We are witnessing the dawn of...