edited by John Wilkins, David Harvey, and Michael J Dobson From the publisher: Food as a cultural symbol was as important in antiquity as in our own times and Food in […]
Category: books
Black Potatoes: the story of the Irish potato famine
By Susan Campbell Bartoletti From the publisher: In 1845, a disaster struck Ireland. Overnight, a mysterious blight attacked the potato crops, turning the potatoes black and destroying the only real food […]
Graves Are Walking: The Great Famine and the Saga of the Irish People
by John Kelly From the publisher: In this masterful, comprehensive account of the Irish Potato Famine, delivered with novelistic flair, Kelly gives us not only the startling facts of this disaster–one of […]
We Are What We Eat: Ethnic Food and the Making of Americans
by Donna R. Gabaccia From the publisher: Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American […]
Story of Sushi: An Unlikely Saga of Raw Fish and Rice
by Trevor Corson From the publisher: Everything you never knew about sushi— its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it […]
Square Meal: A Culinary History of the Great Depression
by Jane Ziegelman and Andrew Coe From the publisher: From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation […]
Woman’s Place: The Inventors, Rumrunners, Lawbreakers, Scientists, and Single Moms Who Changed the World with Food
by Deepi Ahluwalia and Stef Ferrari From the publisher: Discover the trailblazing women who changed the world from their kitchens. If “a woman’s place is in the kitchen,” why is the history […]
Three Famines: Starvation and Politics
by Thomas Keneally From the publisher: Through the lens of three of the most devastating food crises in modern history—the Górta Mor of British-ruled Ireland, the great famine of British-ruled Bengal […]
No Foreign Food: The American Diet In Time And Place
by Richard Pillsbury From the publisher: No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet […]
Lesser Beasts: A Snout-to-Tail History of the Humble Pig
by Mark Essig From the publisher: Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost […]