by John Vidal From the publisher: McLibel is the unlikely but true story of how a pamphlet called “What’s Wrong with McDonald’s?” led to the longest trial in British history. […]
Category: books
Maize for the Gods: Unearthing the 9,000-Year History of Corn
by Michael Blake From the publisher: Maize is the world’s most productive food and industrial crop, grown in more than 160 countries and on every continent except Antarctica. If by […]
Mad Feast: An Ecstatic Tour Through America’s Food
by Matthew Gavin Frank From the publisher: A richly illustrated culinary tour of the United States through fifty signature dishes, and a radical exploration of our gastronomic heritage. Following his […]
Lunch: A History
by Megan Elias From the publisher: Lunch has never been just a meal; the meal most often eaten in public, lunch has a long tradition of establishing social status and […]
K’Oben: 3,000 Years of the Maya Hearth
by Amber M. O’Connor and Eugene N. Anderson From the publisher: K’Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which […]
Kansas City: A Food Biography
by Andrea L. Broomfield From the publisher: While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest […]
It’s Disgusting and We Ate It! True Food Facts from Around the World and Throughout History
by James Solheim From the publisher: An interesting and nose-wrinkling collection of true food facts from around the world and throughout history. How about a nice dish of Colonial Squirrel […]
Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet
by Amy Bentley From the publisher: Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding […]
Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness
by Joyce Goldstein From the publisher: In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative […]
Ice Cream: A Global History
by Laura B. Weiss From the publisher: Be it soft-serve, gelato, frozen custard, Indian kulfi or Israeli glida, some form of cold, sweet ice cream treat can found throughout the world […]