Books

California Studies in Food and Culture (publisher series)

 

This series contains 28 books.


  1. Book 1

    Dangerous Tastes (2000)

    The Story of Spices

    by Andrew Dalby

  2. Book 3

    Food Politics (2002)

    How the Food Industry Influences Nutrition and Health

    by Marion Nestle

  3. Book 4

    Camembert (2003)

    A National Myth

    by Pierre Boisard

  4. Book 5

    Safe Food (2003)

    Bacteria, Biotechnology, and Bioterrorism

    by Marion Nestle

  5. Book 6

    Eating Apes (2003)

    by Dale Peterson

  6. Book 7

    Revolution at the Table

    The Transformation of the American Diet

    by Harvey A. Levenstein

  7. Book 8

    Paradox of Plenty (1993)

    A Social History of Eating in Modern America

    by Harvey A. Levenstein

  8. Book 10

    Zinfandel (2003)

    A History of a Grape and Its Wine

    by Charles L. Sullivan

  9. Book 11

    Tsukiji

    The Fish Market at the Center of the World

    by Theodore C. Bestor

  10. Book 12

    Born Again Bodies (2004)

    Flesh and Spirit in American Christianity

    by R. Marie Griffith

  11. Book 13

    Our Overweight Children (2005)

    What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic

    by Sharron Dalton

  12. Book 14

    The Art of Cooking (2005)

    The First Modern Cookery Book

    by Maestro Martino

  13. Book 15

    The Queen of Fats (2006)

    Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them

    by Susan Allport

  14. Book 16

    Meals to Come (2006)

    A History of the Future of Food

    by Warren James Belasco

  15. Book 17

    The Spice Route (2005)

    A History

    by John Keay

  16. Book 18

    Medieval Cuisine of the Islamic World

    A Concise History with 174 Recipes

    by Lilia Zaouali

  17. Book 19

    Arranging the Meal

    A History of Table Service in France

    by Jean Louis Flandrin

  18. Book 20

    The Taste of Place (2008)

    A Cultural Journey into Terroir

    by Amy B. Trubek

  19. Book 21

    Food (2007)

    The History of Taste

    by Paul H. Freedman

  20. Book 22

    M. F. K. Fisher Among the Pots and Pans

    Celebrating Her Kitchens

    by Joan Reardon

  21. Book 23

    Cooking

    The Quintessential Art

    by Hervé This

  22. Book 25

    Of Sugar and Snow

    A History of Ice Cream Making

    by Jeri Quinzio

  23. Book 27

    Tastes and Temptations

    Food and Art in Renaissance Italy

    by John L. Varriano

  24. Book 28

    Free For All

    Fixing School Food in America

    by Janet Poppendieck

  25. Book 29

    Breaking Bread

    Recipes and Stories from Immigrant Kitchens

    by Lynne C. Anderson

  26. Book 30

    Culinary Ephemera

    An Illustrated History

    by William Woys Weaver

  27. Encarnación's Kitchen

    Mexican Recipes from Nineteenth-Century California

    by Encarnacio?n Pinedo

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