edited by John Wilkins and Robin Nadeau From the publisher: A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, […]
Category: books
Can It! The Perils and Pleasures of Preserving Foods
by Gary Allen From the publisher: What do beer, cheese, yogurt, sauerkraut, miso, jam, even chocolate—I’ll bet you didn’t know—have in common? They are all preserved foods. Artisanal canned tomatoes […]
Building Nature’s Markets: The Business and Politics of Natural Foods
by Laura J. Miller From the publisher: For the first 150 years of their existence, “natural foods” were consumed primarily by body builders, hippies, religious sects, and believers in nature […]
Building a Housewife’s Paradise: Gender, Politics, and American Grocery Stores in the Twentieth Century
by Tracey Deutsch From the publisher: Supermarkets are a mundane feature in the landscape, but as Tracey Deutsch reveals, they represent a major transformation in the ways that Americans feed themselves. […]
Breadlines Knee-Deep in Wheat: Food Assistance in the Great Depression
by Janet Poppendieck From the publisher: At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government’s attempt to […]
Bitter Chocolate: a book about the history of chocolate and injustice
by Carol Off From the publisher: A shocking exposé of the little-known corruption and exploitation found at the heart of the multibillion-dollar cocoa industry—“Blood Diamond” for chocolate “It’s the measure […]
Bite-Sized History of France: a history of the most popular French foods and wines
by Stéphane Hénaut and Jeni Mitchell From the publisher: “The complex political, historical, religious and social factors that shaped some of [France’s] . . . most iconic dishes and culinary […]
Beyond Bratwurst: A History of Food in Germany
by Ursula Heinzelmann Ask about German food and most people think of beer and sausage, or pretzels and Limburger cheese. However, the 82 million inhabitants of modern-day Germany do not […]
Barbecue: a history of barbecue around the world
by Jonathan Deutsch and Megan J. Elias If there is one thing the United States takes seriously (outside of sports), it’s barbecue. Different in every region, barbecuing is an art, and […]
Bananas: An American History
by Virginia Scott Jenkins Before 1880 most Americans had never seen a banana. By 1910 bananas were so common that streets were littered with their peels. Today Americans eat on […]