by Susan Levine From the publisher: Whether kids love or hate the food served there, the American school lunchroom is the stage for one of the most popular yet flawed social welfare […]
Category: books
Salt: A World History
by Mark Kurlansky From the publisher: An unlikely world history from the bestselling author of Cod and The Basque History of the World. In his fifth work of nonfiction, Mark Kurlansky turns his attention […]
Pure and Modern Milk: An Environmental History since 1900
by Kendra Smith-Howard From the publisher: Americans have never been more concerned about their food’s purity. The organic trade association claims that three-quarters of all consumers buy organic foods each year, […]
Polar Journeys: The Role of Food and Nutrition in Early Exploration
by Robert E. Feeney From the publisher: In this unique book, distinguished biochemist Robert E. Feeney relates the history of polar exploration to the history of the science of nutrition, showing, […]
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
by Sue Shephard From the publisher: We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation […]
Origins and Ancient History of Wine
Edited by Patrick E. McGovern, Stuart J. Fleming, Solomon H. Katz From the publisher: This volume presents contemporary evidence scientific, archaeological, botanical, textual, and historical for major revisions in our understanding […]
Orange Empire: California and the Fruits of Eden
by Doug Sackman From the publisher: This innovative history of California opens up new vistas on the interrelationship among culture, nature, and society by focusing on the state’s signature export—the orange. […]
Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century
by Frederick Errington, Tatsuro Fujikura, and Deborah Gewertz From the publisher: Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, […]
Nature’s Perfect Food: How Milk Became America’s Drink
by E. Melanie Dupuis From the publisher: For over a century, America’s nutrition authorities have heralded milk as “nature’s perfect food,” as “indispensable” and “the most complete food.” These milk “boosters” […]
Meat Racket: The Secret Takeover of America’s Food Business
by Christopher Leonard From the publisher: An investigative journalist takes you inside the corporate meat industry—a shocking, in-depth report every American should read. The American supermarket seems to represent the best […]