California Studies in Food and Culture Series
60 primary works • 60 total worksBook 1
Book 2
Eating Right in the Renaissance (California Studies in Food and Culture, 2) Ken Albala
4.02 avg. rating · 46 Ratings
Book 3
Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture) Marion Nestle
3.94 avg. rating · 4625 Ratings
Book 4
Camembert: A National Myth (California Studies in Food and Culture, 4) Pierre Boisard
3.85 avg. rating · 26 Ratings
Book 5
Safe Food: Bacteria, Biotechnology, and Bioterrorism (California Studies in Food and Culture) Marion Nestle
3.89 avg. rating · 272 Ratings
Book 6
Book 7
Revolution at the Table: The Transformation of the American Diet (California Studies in Food and Culture, 7) Harvey Levenstein
3.69 avg. rating · 120 Ratings
Book 8
Paradox of Plenty: A Social History of Eating in Modern America (California Studies in Food and Culture, 8) Harvey Levenstein
3.79 avg. rating · 192 Ratings
Book 10
Zinfandel: A History of a Grape and Its Wine (Volume 10) (California Studies in Food and Culture) Charles L. Sullivan
3.6 avg. rating · 20 Ratings
Book 11
Tsukiji: The Fish Market at the Center of the World (Volume 11) Theodore C. Bestor
3.86 avg. rating · 163 Ratings
Book 12
Born Again Bodies: Flesh and Spirit in American Christianity (California Studies in Food and Culture #12) R. Marie Griffith
3.95 avg. rating · 76 Ratings
Book 13
Book 14
The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture, 14) Maestro Martino
4.28 avg. rating · 18 Ratings
Book 15
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them Susan Allport
4.07 avg. rating · 237 Ratings
Book 16
Meals to Come: A History of the Future of Food (California Studies in Food and Culture, 16) Warren Belasco
3.8 avg. rating · 60 Ratings
Book 17
Book 18
Book 19
Arranging the Meal: A History of Table Service in France (California Studies in Food and Culture, 19) Jean-Louis Flandrin
3.27 avg. rating · 11 Ratings
Book 20
The Taste of Place: A Cultural Journey into Terroir (California Studies in Food and Culture, 20) Amy B. Trubek
3.58 avg. rating · 78 Ratings
Book 21
Book 22
M. F. K. Fisher among the Pots and Pans: Celebrating Her Kitchens (California Studies in Food and Culture) Joan Reardon
3.8 avg. rating · 69 Ratings
Book 23
Cooking: The Quintessential Art (California Studies in Food and Culture, 23) Hervé This
3.73 avg. rating · 37 Ratings
Book 24
Perfection Salad: Women and Cooking at the Turn of the Century (California Studies in Food and Culture, 24) Laura Shapiro
3.8 avg. rating · 452 Ratings
Book 25
Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture, 25) Jeri Quinzio
3.56 avg. rating · 43 Ratings
Book 26
Encyclopedia of Pasta (California Studies in Food and Culture, 26) Oretta Zanini De Vita
4.17 avg. rating · 65 Ratings
Book 27
Tastes and Temptations: Food and Art in Renaissance Italy (California Studies in Food and Culture, 27) John Varriano
4.12 avg. rating · 17 Ratings
Book 28
Free for All: Fixing School Food in America (California Studies in Food and Culture, 28) Janet Poppendieck
3.75 avg. rating · 214 Ratings
Book 29
Book 30
Culinary Ephemera (California Studies in Food and Culture, 30) William Woys Weaver
3.42 avg. rating · 24 Ratings
Book 31
Book 32
Weighing In: Obesity, Food Justice, and the Limits of Capitalism Julie Guthman
4.06 avg. rating · 293 Ratings
Book 33
Book 34
Curried Cultures: Globalization, Food, and South Asia (Volume 34) (California Studies in Food and Culture) Krishnendu Ray
3.43 avg. rating · 23 Ratings
Book 35
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (Volume 35) Anne Willan
4.29 avg. rating · 52 Ratings
Book 36
Book 37
American Tuna: The Rise and Fall of an Improbable Food (California Studies in Food and Culture) (Volume 37) Andrew F. Smith
3.48 avg. rating · 23 Ratings
Book 38
Book 40
Book 41
Life of Cheese: Crafting Food and Value in America (California Studies in Food and Culture) (Volume 41) Heather Paxson
3.9 avg. rating · 80 Ratings
Book 42
Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio (Volume 42) Oretta Zanini De Vita
4.17 avg. rating · 18 Ratings
Book 43
Book 44
Book 45
Cumin, Camels, and Caravans: A Spice Odyssey (Volume 45) Gary Paul Nabhan
3.72 avg. rating · 133 Ratings
Book 46
Book 47
Book 48
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century Katherine Leonard Turner
3.64 avg. rating · 69 Ratings
Book 49
Book 50
Book 51
Book 52
Book 53
Breadlines Knee Deep in Wheat: Food Assistance in the Great Depression Janet Poppendieck
3.7 avg. rating · 10 Ratings
Book 54
Book 55
Book 56
Book 57
Book 58
Book 59
A Taste of Power: Food and American Identities (Volume 59) (California Studies in Food and Culture) Katharina Vester
4.04 avg. rating · 23 Ratings
Book 60
More Than Just Food: Food Justice and Community Change (California Studies in Food and Culture) (Volume 60) Garrett M. Broad
4.06 avg. rating · 47 Ratings
Book 61
Book 62
A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise Nicholas Bauch
4.11 avg. rating · 9 Ratings