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Food Politics : How the Food Industry Influences Nutrition and Health by Marion Nestle
Paperback - REV
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How does the food industry influence what we eat and, therefore, our health? What are the food industry's marketing methods and what is its relationship to the political ... More
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2.
The Spice Route : A History by John Keay
Paperback
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The Spice Route is one of history's greatest anomalies shrouded in mystery, it existed long before anyone knew of its extent or configuration. Spices came from lands unseen, ... More
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Paradox of Plenty : A Social History of Eating in Modern America by Harvey Levenstein
Textbook Paperback - Revised
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Revised edition of a classic that continues the story of eating in America and how Americans think about food; Paradox starts where Revolution at Table left off and takes the ... More
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The Queen of Fats : Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them by Susan Allport
Hardcover - 1ST
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A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that ... More
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The Art of Cooking : The First Modern Cookery Book by Maestro Martino of Como, Jeremy Parzen (Translator) , Stefania Barzini (With)
Hardcover
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Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide ... More
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Food : The History of Taste by Paul Freedman (Editor)
Hardcover
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This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of ... More
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The Taste of Place : A Cultural Journey into Terroir by Amy B. Trubek
Paperback
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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 vibrant, personal book, Amy ... More
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8.
Arranging the Meal : A History of Table Service in France by Jean-Louis Flandrin, Antonio Roder (Translator) , Julie E. Johnson (Translator)
Hardcover
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The sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another, a fact noted in virtually every ... More
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9.
Camembert : A National Myth by Pierre Boisard, Richard Miller (Translator)
Textbook Hardcover
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A fun book that tells a far more complex tale than one would expect about the history of the cheese that symbolizes France. More
- List price: $31.95Online price: $30.54Member price: $27.48(Save 13%)Limited Time Offer! Everyone receives the Member Price on books.
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Cooking : The Quintessential Art by Herve This, Pierre Gagnaire, Malcolm DeBevoise (Translator)
Hardcover
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From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost ... More
- List price: $27.50Online price: $26.12Member price: $23.50(Save 14%)Limited Time Offer! Everyone receives the Member Price on books.
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California Studies in Food and Culture Series
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