This series contains 28 books.
Series / List Order
Publication Date
Book 1
The Story of Spices
Book 3
How the Food Industry Influences Nutrition and Health
Book 5
Bacteria, Biotechnology, and Bioterrorism
Book 7
The Transformation of the American Diet
Book 8
A Social History of Eating in Modern America
Book 10
A History of a Grape and Its Wine
Book 11
The Fish Market at the Center of the World
Book 12
Flesh and Spirit in American Christianity
Book 13
What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic
Book 14
The First Modern Cookery Book
Book 15
Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
Book 16
A History of the Future of Food
Book 18
A Concise History with 174 Recipes
Book 19
A History of Table Service in France
Book 20
A Cultural Journey into Terroir
Book 21
The History of Taste
Book 22
Celebrating Her Kitchens
Book 23
The Quintessential Art
Book 25
A History of Ice Cream Making
Book 27
Food and Art in Renaissance Italy
Book 28
Fixing School Food in America
Book 29
Recipes and Stories from Immigrant Kitchens
Book 30
An Illustrated History
Mexican Recipes from Nineteenth-Century California
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