Zinfandel

Charles L Sullivan

• Hardcover | Engels | California Studies in Food and Culture | nr. 10
• The Zinfandel grape--currently producing big, rich, luscious styles of red wine--has a large, loyal, even fanatical following in California and around... Lees meer

More Than Just Food

Garrett Broad

• Hardcover | Engels | California Studies in Food and Culture | nr. 60
• The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and "food deserts"... Lees meer

Sameness in Diversity

Laresh Jayasanker

• Paperback | Engels | California Studies in Food and Culture | nr. 72
• Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients--like mangoes, hot sauc... Lees meer

Meals to Come

Warren Belasco

• Paperback | Engels | California Studies in Food and Culture | nr. 16
• In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic:... Lees meer

The Untold History of Ramen

George Solt

• Hardcover | Engels | California Studies in Food and Culture | nr. 49
• A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly ... Lees meer

The Weight of Obesity

Emily Yates-Doerr

• Hardcover | Engels | California Studies in Food and Culture | nr. 57
• A woman with hypertension refuses vegetables. A man with diabetes adds iron-fortified sugar to his coffee. As death rates from heart attacks, strokes,... Lees meer

More Than Just Food

Garrett Broad

• Paperback | Engels | California Studies in Food and Culture | nr. 60
• The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and "food deserts"... Lees meer

From Label to Table

Xaq Frohlich

• Hardcover | Engels | California Studies in Food and Culture
• How did the Nutrition Facts label come to appear on millions of everyday American household food products? As Xaq Frohlich reveals, this legal, scient... Lees meer

Cumin, Camels, and Caravans

Gary Paul Nabhan

• Paperback | Engels | California Studies in Food and Culture | nr. 45
• Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the sp... Lees meer

Paradox of Plenty

Harvey Levenstein

• Paperback | Engels | California Studies in Food and Culture | nr. 8
• In this sweeping history of food and eating in modern America, Harvey Levenstein explores the social, economic, and political factors that have shaped... Lees meer

Sameness in Diversity

Laresh Jayasanker

• Hardcover | Engels | California Studies in Food and Culture | nr. 72
• Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients--like mangoes, hot sauc... Lees meer

The Taste of Place

Amy B Trubek

• Paperback | Engels | California Studies in Food and Culture | nr. 20
• How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vib... Lees meer

The Philosophy of Food

• Hardcover | Engels | California Studies in Food and Culture | nr. 39
• This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about fo... Lees meer

Cooking

Herve This, Pierre Gagnaire

• Paperback | California Studies in Food and Culture
• Investigates the question of culinary beauty in a series of dialogues. This book explores a variety of topics and elaborates a revolutionary method fo... Lees meer

From Label to Table

Xaq Frohlich

• Paperback | Engels | California Studies in Food and Culture
• How did the Nutrition Facts label come to appear on millions of everyday American household food products? As Xaq Frohlich reveals, this legal, scient... Lees meer

Slow Cooked

Marion Nestle

• Hardcover | Engels | California Studies in Food and Culture
• "A chronicle of hard work and a public health resource, Slow Cooked is also proof that it's never too late." -- New York Times​ Marion Nestle reflects... Lees meer

Meat Planet

Benjamin Aldes Wurgaft

• Paperback | Engels | California Studies in Food and Culture | nr. 69
• In 2013, a Dutch scientist unveiled the world's first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but ... Lees meer

Gastropolitics and the Specter of Race

María Elena García

• Paperback | Engels | California Studies in Food and Culture
• In recent years, Peru has transformed from a war-torn country to a global high-end culinary destination. Connecting chefs, state agencies, global capi... Lees meer

Cuisine and Empire

Rachel Laudan

• Paperback | Engels | California Studies in Food and Culture | nr. 43
• Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--from the mastery of grain cooking some twenty thousand ye... Lees meer

Why Calories Count

Marion Nestle, Malden Nesheim

• Paperback | Engels | California Studies in Food and Culture
• Calories--too few or too many--are the source of health problems affecting billions of people in today's globalized world. Although calories are essen... Lees meer

The Art of Cooking

Maestro Martino of Como

• Hardcover | Engels | California Studies in Food and Culture | nr. 14
• Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the fi... Lees meer

Cuisine and Empire

Rachel Laudan

• Hardcover | Engels | California Studies in Food and Culture | nr. 43
• Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--from the mastery of grain cooking some twenty thousand ye... Lees meer

The Weight of Obesity

Emily Yates-Doerr

• Paperback | Engels | California Studies in Food and Culture | nr. 57
• Based on years of fieldwork, this book offers poignant stories of how obesity is lived and experienced by Guatemalans who have recently found their di... Lees meer

Becoming Salmon

Marianne Elisabeth Lien

• Hardcover | Engels | California Studies in Food and Culture | nr. 55
• Becoming Salmon is the first ethnographic account of salmon aquaculture, the most recent turn in the human history of animal domestication. In this ca... Lees meer