California Studies in Food and Culture
1. 
Food Politics: How the Food Industry Influences Nutrition and Health
by:
Marion Nestle
3.94 avg rating — 4,625 ratings 
4. 
Eating Right in the Renaissance (California Studies in Food and Culture, 2)
by:
Ken Albala
4.02 avg rating — 46 ratings 4. 
The Food of Paradise: Exploring Hawaii's Culinary Heritage (A Kolowalu Book)
by:
Rachel Laudan
4.30 avg rating — 33 ratings 
7. 
Camembert: A National Myth (California Studies in Food and Culture, 4)
by:
Pierre Boisard
3.85 avg rating — 26 ratings 8. 
Safe Food: Bacteria, Biotechnology, and Bioterrorism
by:
Marion Nestle
3.89 avg rating — 272 ratings 9. 
Eating Apes (California Studies in Food and Culture, 6)
by:
Dale Peterson
4.17 avg rating — 90 ratings 10. 
Revolution at the Table: The Transformation of the American Diet (California Studies in Food and Culture, 7) 3.69 avg rating — 120 ratings
11. 
Paradox of Plenty: A Social History of Eating in Modern America (California Studies in Food and Culture, 8) 3.79 avg rating — 192 ratings
12. 
Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California 4.27 avg rating — 22 ratings
13. 
Zinfandel: A History of a Grape and Its Wine (Volume 10) (California Studies in Food and Culture) 3.60 avg rating — 20 ratings
15. 
Born Again Bodies: Flesh and Spirit in American Christianity (California Studies in Food and Culture #12) 3.95 avg rating — 76 ratings
16. 
Our Overweight Children: What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic (California Studies in Food and Culture, 13)
by:
Sharron Dalton
liked it 3.00 avg rating — 6 ratings 17. 
The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture, 14)
by:
Maestro Martino
4.28 avg rating — 18 ratings 18. 
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
by:
Susan Allport
4.07 avg rating — 237 ratings 19. 
Meals to Come: A History of the Future of Food (California Studies in Food and Culture, 16)
by:
Warren Belasco
3.80 avg rating — 60 ratings 
21. 
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture, 18)
by:
Lilia Zaouali
3.92 avg rating — 83 ratings 22. 
Arranging the Meal: A History of Table Service in France (California Studies in Food and Culture, 19) 3.27 avg rating — 11 ratings
23. 
The Taste of Place: A Cultural Journey into Terroir (California Studies in Food and Culture, 20)
by:
Amy B. Trubek
3.58 avg rating — 78 ratings 
25. 
M. F. K. Fisher among the Pots and Pans: Celebrating Her Kitchens (California Studies in Food and Culture, 22)
by:
Joan Reardon
3.80 avg rating — 69 ratings 26. 
Cooking: The Quintessential Art (California Studies in Food and Culture, 23)
by:
Hervé This
3.73 avg rating — 37 ratings 27. 
Perfection Salad: Women and Cooking at the Turn of the Century (California Studies in Food and Culture, 24)
by:
Laura Shapiro
3.80 avg rating — 452 ratings 28. 
Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture, 25)
by:
Jeri Quinzio
3.56 avg rating — 43 ratings 
30. 
Tastes and Temptations: Food and Art in Renaissance Italy (California Studies in Food and Culture, 27)
by:
John Varriano
4.12 avg rating — 17 ratings 31. 
Free for All: Fixing School Food in America (California Studies in Food and Culture, 28) 3.75 avg rating — 214 ratings
32. 
Breaking Bread: Recipes and Stories from Immigrant Kitchens (California Studies in Food and Culture, 29) 3.88 avg rating — 32 ratings
34. 
35. 
Weighing In: Obesity, Food Justice, and the Limits of Capitalism
by:
Julie Guthman
4.06 avg rating — 293 ratings