{"title":"Agriculture \u0026 Food","description":null,"products":[{"product_id":"cod-a-biography-of-the-fish-that-changed-the-world-paperback","title":"Cod: A Biography of the Fish that Changed the World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Kurlansky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A charming fish tale and a pretty gift for your favorite seafood cook or fishing monomaniac. But in the last analysis, it's a bitter ecological fable for our time.\" -\u003ci\u003eLos Angeles Times\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAn unexpected, energetic look at world history via the humble cod fish from the bestselling author of \u003ci\u003eSalt\u003c\/i\u003e and \u003ci\u003eThe Basque History of the World \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eCod\u003c\/i\u003e is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. \u003cp\u003e\u003c\/p\u003eAs we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly? \u003cp\u003e\u003c\/p\u003e\"Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.\" - \u003cb\u003eDavid McCullough\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMark Kurlansky\u003c\/b\u003e is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of many books, including \u003ci\u003eCheesecake\u003c\/i\u003e, \u003ci\u003eThe Food of a Younger Land\u003c\/i\u003e, \u003ci\u003eCod: A Biography of the Fish That Changed the World\u003c\/i\u003e; \u003ci\u003eSalt: A World History\u003c\/i\u003e; \u003ci\u003e1968: The Year That Rocked the World\u003c\/i\u003e; and \u003ci\u003eThe Big Oyster: History on the Half Shell\u003c\/i\u003e. He has received the Dayton Literary Peace Prize, Bon Appetit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 7 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 01, 1998\u003c\/div\u003e\n            \n                \u003cdiv\u003e\u003cstrong\u003eAccelerated Reader:\u003c\/strong\u003e\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eQuiz Name:\u003c\/strong\u003e Cod: A Biography of the Fish That Changed the World\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eInterest Level:\u003c\/strong\u003e Upper Grades, 9-12\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eReading Level:\u003c\/strong\u003e 8.8\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003ePoint Value:\u003c\/strong\u003e 10\u003c\/div\u003e\n                \n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914621161816,"sku":"9780140275018","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NEzcVGJq0a9780140275018.webp?v=1792781529"},{"product_id":"duck-season-eating-drinking-and-other-misadventures-in-gascony-frances-last-best-place-paperback","title":"Duck Season: Eating, Drinking, and Other Misadventures in Gascony--France's Last Best Place - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid McAninch\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA delicious memoir about the eight months food writer David McAninch spent in Gascony--a deeply rural region of France virtually untouched by mass tourism--meeting extraordinary characters and eating the best meals of his life.\u003c\/p\u003e\u003cp\u003eThough he'd been a card-carrying Francophile all of his life, David McAninch knew little about Gascony, an ancient region in Southwest France mostly overlooked by Americans. Then an assignment sent him to research a story on duck. After enjoying a string of rich meals--Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd's pie strewn with shavings of foie gras--he soon realized what he'd been missing.\u003c\/p\u003e\u003cp\u003eMcAninch decided he needed a more permanent fix. He'd fallen in love--not only with the food but with the people, and with the sheer unspoiled beauty of the place. So, along with his wife and young daughter, he moved to an old millhouse in the small village of Plaisance du Gers, where they would spend the next eight months living as Gascons. \u003cem\u003eDuck Season\u003c\/em\u003e is the delightful, mouthwatering chronicle of McAninch's time in this tradition-bound corner of France. There he herds sheep in the Pyrenees, harvests grapes, attends a pig slaughter, hunts for pigeons, distills Armagnac, and, of course, makes and eats all manner of delicious duck specialties--learning to rewire his own thinking about cooking, eating, drinking, and the art of living a full and happy life.\u003c\/p\u003e\u003cp\u003eWith wit and warmth, McAninch brings us deep into this enchanting world, where eating what makes you happy isn't a sin but a commandment and where, to the eternal surprise of outsiders, locals' life expectancy is higher than in any other region of France. Featuring a dozen choice recipes and beautiful line drawings, \u003cem\u003eDuck Season\u003c\/em\u003e is an irresistible treat for Francophiles and gourmands alike.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this smart, affectionate culinary memoir, food writer and lifelong Francophile David McAninch chronicles an eight-month epicurean journey in France's rural Southwest: the ancient Gallic cradle of foie gras, confit, and \u003cem\u003emagret de canard\u003c\/em\u003e, among other duck-centric delicacies. Intrigued by Gascony since traveling there on assignment for a cooking magazine, McAninch persuaded his wife and young daughter to move to an unprepossessing village in the Gers--Gascony's agricultural heartland--and attempt to live as the Gascons do.\u003c\/p\u003e\u003cp\u003eMcAninch sets out to master ultratraditional Gascon dishes, like wine-braised duck legs, \u003cem\u003epoule au pot\u003c\/em\u003e, \u003cem\u003egarbure \u003c\/em\u003e(a meaty peasant soup), and cured duck breast, and rustic yet exceedingly hard-to-pull-off desserts, including the formidable hearth-baked confection known as \u003cem\u003egâteau à la broche\u003c\/em\u003e. He provisions his meals at the weekly market; imbibes the inky local wines; immerses himself in Gascony's history and folklore; and takes part, occasionally at the cost of his pride, in such local rites of passage as the pigeon hunt, the wine harvest, and the distillation of Armagnac. When McAninch succeeds in these endeavors--and even more so when he doesn't--he learns some unexpected things about his potential as a cook, and ultimately undergoes a fundamental rewiring in the way he thinks about food, wine, and life in general.\u003c\/p\u003e\u003cp\u003eBeautifully illustrated with whimsical drawings and featuring a wonderful appendix of classic recipes, \u003cem\u003eDuck Season\u003c\/em\u003e is an irresistible invitation to embrace the pleasures of the table--guiltlessly and with gusto--joining such books as \u003cem\u003eA Year in Provence\u003c\/em\u003e and \u003cem\u003eUnder the Tuscan Sun\u003c\/em\u003e in the canon of sensual, food-infused memoirs of European country life.\u003c\/p\u003e--\u003cem\u003eBooklist\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn this smart, affectionate culinary memoir, food writer and lifelong Francophile David McAninch chronicles an eight-month epicurean journey in France's rural Southwest: the ancient Gallic cradle of foie gras, confit, and \u003cem\u003emagret de canard\u003c\/em\u003e, among other duck-centric delicacies. Intrigued by Gascony since traveling there on assignment for a cooking magazine, McAninch persuaded his wife and young daughter to move to an unprepossessing village in the Gers--Gascony's agricultural heartland--and attempt to live as the Gascons do.\u003c\/p\u003e\u003cp\u003eMcAninch sets out to master ultratraditional Gascon dishes, like wine-braised duck legs, \u003cem\u003epoule au pot\u003c\/em\u003e, \u003cem\u003egarbure \u003c\/em\u003e(a meaty peasant soup), and cured duck breast, and rustic yet exceedingly hard-to-pull-off desserts, including the formidable hearth-baked confection known as \u003cem\u003egâteau à la broche\u003c\/em\u003e. He provisions his meals at the weekly market; imbibes the inky local wines; immerses himself in Gascony's history and folklore; and takes part, occasionally at the cost of his pride, in such local rites of passage as the pigeon hunt, the wine harvest, and the distillation of Armagnac. When McAninch succeeds in these endeavors--and even more so when he doesn't--he learns some unexpected things about his potential as a cook, and ultimately undergoes a fundamental rewiring in the way he thinks about food, wine, and life in general.\u003c\/p\u003e\u003cp\u003eBeautifully illustrated with whimsical drawings and featuring a wonderful appendix of classic recipes, \u003cem\u003eDuck Season\u003c\/em\u003e is an irresistible invitation to embrace the pleasures of the table--guiltlessly and with gusto--joining such books as \u003cem\u003eA Year in Provence\u003c\/em\u003e and \u003cem\u003eUnder the Tuscan Sun\u003c\/em\u003e in the canon of sensual, food-infused memoirs of European country life.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8 x 5.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 27, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914666152280,"sku":"9780062309433","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/i9r-4NK_xx9780062309433.webp?v=1792781590"},{"product_id":"bread-wine-chocolate-the-slow-loss-of-foods-we-love-paperback","title":"Bread, Wine, Chocolate: The Slow Loss of Foods We Love - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSimran Sethi\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAward-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.\u003c\/p\u003e\u003cp\u003eFood is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. \u003cem\u003eBread, Wine, Chocolate\u003c\/em\u003e illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion--a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world's calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.\u003c\/p\u003e\u003cp\u003eSethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 11, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914677424472,"sku":"9780061581083","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/V8s-tRqL-R9780061581083.webp?v=1792781605"},{"product_id":"devoured-how-what-we-eat-defines-who-we-are-paperback","title":"Devoured: How What We Eat Defines Who We Are - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSophie Egan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA provocative look at how and what Americans eat and why--a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.\u003c\/p\u003e\u003cp\u003eFood writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character--work, freedom, and progress--and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great.\u003c\/p\u003e\u003cp\u003eEgan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of \"perks\" like free meals for employees; from the American obsession with \"having it our way\" to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture--artisan and organic and what exactly \"natural\" means--to low culture--the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine--like the nation itself--has been shaped by diverse influences from across the globe.\u003c\/p\u003e\u003cp\u003eDevoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis insightful exploration of the American food psyche reveals: \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eFood Psychology: \u003c\/b\u003e An analysis of how core American values--work, freedom, and progress--paradoxically create a food scene that is both deeply unhealthy and uniquely innovative.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWorkaholic Culture: \u003c\/b\u003e An inside look at the \"Sad Desk Lunch,\" the rise of snack-centered meals, and why we'll happily wait two hours for brunch but can't spare ten minutes for a weekday lunch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eCustomization and Choice: \u003c\/b\u003e From Starbucks to Chipotle, a deep dive into our national obsession with \"having it our way\" and how it has reshaped the entire food industry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDiet Evangelism: \u003c\/b\u003e Why every new food fad, from Paleo to meal replacements like Soylent, is preached with religious fervor and what it reveals about our search for scientific salvation.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eDevoured, \u003c\/em\u003e Sophie Egan reveals the deeper meaning behind our food choices: from our prioritizing of convenience over health to the ways food at work affects our happiness; from the American obsession with \"having it our way\" at Starbucks, Chipotle, and other chains to the fascinating dynamic between highbrow food culture--artisan this and small-batch that--and the lowbrow, such as Taco Bell's record-breaking sales of Doritos Locos Tacos.\u003c\/p\u003e\u003cp\u003eConsider this the \u003cem\u003eFreakonomics\u003c\/em\u003e of food. Weaving together psychology, anthropology, food science, marketing, and behavioral economics, \u003cem\u003eDevoured\u003c\/em\u003e takes us from the workplace to the home kitchen, from the grocery aisles to fast-food counters.\u003c\/p\u003e--Rachel Berman, RD, CDN, Head of Content for Verywell\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eDevoured, \u003c\/em\u003e Sophie Egan reveals the deeper meaning behind our food choices: from our prioritizing of convenience over health to the ways food at work affects our happiness; from the American obsession with \"having it our way\" at Starbucks, Chipotle, and other chains to the fascinating dynamic between highbrow food culture--artisan this and small-batch that--and the lowbrow, such as Taco Bell's record-breaking sales of Doritos Locos Tacos.\u003c\/p\u003e\u003cp\u003eConsider this the \u003cem\u003eFreakonomics\u003c\/em\u003e of food. Weaving together psychology, anthropology, food science, marketing, and behavioral economics, \u003cem\u003eDevoured\u003c\/em\u003e takes us from the workplace to the home kitchen, from the grocery aisles to fast-food counters.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 23, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914724151640,"sku":"9780062390998","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AX_BZsvwFF9780062390998.webp?v=1792781663"},{"product_id":"planet-taco-a-global-history-of-mexican-food-paperback","title":"Planet Taco: A Global History of Mexican Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeffrey M. Pilcher\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAs late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food--and Mexican food more broadly--become so ubiquitous?\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003ePlanet Taco\u003c\/em\u003e, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic \"Creole\" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine.\u003c\/p\u003e\u003cp\u003eFrom a taco cart in Hermosillo, Mexico to the \"Chili Queens\" of San Antonio and tamale vendors in L.A., Jeffrey Pilcher follows this highly adaptable cuisine, paying special attention to the people too often overlooked in the battle to define authentic Mexican food: Indigenous Mexicans and Mexican Americans.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eJeffrey M. Pilcher\u003c\/strong\u003e is Professor of History at the University of Minnesota. He is the author of \u003cem\u003eQue vivan los tamales!: Food and the Making of Mexican Identity; The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City\u003c\/em\u003e; and \u003cem\u003eFood in World History\u003c\/em\u003e. He also edited the \u003cem\u003eOxford Handbook of Food History\u003c\/em\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 5.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914912076120,"sku":"9780190655778","price":29.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/D_4yVIPzsa9780190655778.webp?v=1792785249"},{"product_id":"a-treatise-concerning-the-properties-and-effects-of-coffee-1792-paperback","title":"A Treatise Concerning The Properties And Effects Of Coffee (1792) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBenjamin Moseley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA Treatise Concerning The Properties And Effects Of Coffee is a book written by Benjamin Moseley in 1792. The book is a comprehensive guide to the history, properties, and effects of coffee. It covers the origins of coffee, its cultivation and processing, and the various ways in which it can be prepared and consumed. Moseley also discusses the chemical composition of coffee and its effects on the human body, including its stimulant properties and potential health benefits. The book is written in a clear and accessible style, making it an excellent resource for coffee enthusiasts, historians, and anyone interested in the science behind this popular beverage. Overall, A Treatise Concerning The Properties And Effects Of Coffee is a fascinating and informative read that provides a unique insight into the world of coffee.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 114\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.24 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 10, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914914042200,"sku":"9781165895724","price":31.61,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KdNNprF9K89781165895724.webp?v=1792785252"},{"product_id":"how-italian-food-conquered-the-worl-paperback","title":"How Italian Food Conquered the Worl - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn F. Mariani\u003c\/b\u003e (Author), \u003cb\u003eLidia Matticchio Bastianich\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNot so long ago, Italian food was regarded as a poor man's gruel--little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. Full of savory anecdotes from top chefs and resturateurs including Mario Batali, Danny Meyer, Tony Mantuan, Nigella Lawson, and many others, the book also goes inside famous restaurants such as Da Spiaggia, Piaggia, Union Square Cafe, Rao's and others.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJohn Mariani\u003c\/b\u003e is a food and travel columnist for \u003ci\u003eEsquire, \u003c\/i\u003ewine columnist for Bloomberg News\u003ci\u003e, \u003c\/i\u003e has a newsletter that goes out to 40,000 subscribers. He has been called by \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e \"the most influential food-wine critic in the popular press.\" He is author of \u003ci\u003eThe Encyclopedia of American Food \u0026amp; Drink, The Dictionary of Italian Food \u0026amp; Drink\u003c\/i\u003e, and with his wife Galina, \u003ci\u003eThe Italian-American Cookbook.\u003c\/i\u003e He lives in Tuckahoe, New York. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eLidia Bastianich\u003c\/b\u003e is an American chef and restaurateur. Specializing in Italian and Croatian cuisine, she has been a regular contributor to the PBS cooking show lineup since 1998. In 2007, she launched her third TV series, \u003ci\u003eLidia's Italy\u003c\/i\u003e. She also owns four Italian restaurants in the U.S.: Felidia and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh, Pennsylvania; and Lidia's Kansas City in Kansas City, Missouri.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 22, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914922889560,"sku":"9780230340350","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/N3RX4zoVz39780230340350.webp?v=1792785265"},{"product_id":"food-words-essays-in-culinary-culture-paperback","title":"Food Words: Essays in Culinary Culture - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePeter Jackson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Words \u003c\/i\u003eis a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWords like 'choice' and 'convenience' are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like 'taste' and 'value' are no less complex and contested. \u003cp\u003e\u003c\/p\u003eInspired by Raymond Williams, \u003ci\u003e Food Words\u003c\/i\u003e traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to active intervention -- an attitude that is reflected in the lively, sometimes combative, style of the essays. Each essay is research-based and fully referenced but accessible to the general reader. \u003cp\u003e\u003c\/p\u003eWith a foreword by eminent food scholar Warren Belasco, Professor of American Studies at the University of Maryland-Baltmore County, and written by an inter-disciplinary team associated with the CONANX research project (Consumer culture in an 'age of anxiety'), \u003ci\u003eFood Words\u003c\/i\u003e will be essential reading for food scholars across the arts, humanities and social sciences.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePeter Jackson \u003c\/b\u003eis Professor of Human Geography at the University of Sheffield where he leads the \u003cb\u003eCONANX research group\u003c\/b\u003e which focuses on consumer culture in an 'age of anxiety' with a particular interest in consumer anxieties about food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 312\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.5 x 6.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 16, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914926559576,"sku":"9780857851963","price":68.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/q3xdEQKm319780857851963.webp?v=1792785269"},{"product_id":"first-bite-how-we-learn-to-eat-paperback","title":"First Bite: How We Learn to Eat - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBee Wilson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWe are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a portion is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In \u003ci\u003eFirst Bite\u003c\/i\u003e, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. \u003cp\u003e\u003c\/p\u003e The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, \u003ci\u003eFirst Bite\u003c\/i\u003e also shows us how we can change our palates to lead healthier, happier lives.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBee Wilson\u003c\/b\u003e is a celebrated food writer, food historian, and author of five books, including \u003ci\u003eFirst Bite: How We Learn to Eat\u003c\/i\u003e and \u003ci\u003eConsider the Fork: A History of How We Cook and Eat\u003c\/i\u003e. She has been named BBC Radio's food writer of the year and is a three-time Guild of Food Writers food journalist of the year. She writes a monthly column on food in the \u003ci\u003eWall Street Journal\u003c\/i\u003e. She lives in Cambridge, England.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 360\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.1 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 08, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914926887256,"sku":"9780465094127","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/O2bKV4oObE9780465094127.webp?v=1792785269"},{"product_id":"gastropolis-food-and-new-york-city-paperback","title":"Gastropolis: Food and New York City - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnnie Hauck-Lawson\u003c\/b\u003e (Author), \u003cb\u003eJonathan Deutsch\u003c\/b\u003e (Author), \u003cb\u003eMichael LoMonaco\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAn irresistible sampling of the city's rich food heritage, \u003ci\u003eGastropolis\u003c\/i\u003e explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat. \u003cp\u003e\u003c\/p\u003eTouching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, \u003ci\u003eGastropolis\u003c\/i\u003e tells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnnie Hauck-Lawson is president of the Association for the Study of Food and Society, a registered dietitian, associate professor of foods and nutrition at Brooklyn College (ret.) and creator and Master Composter of Brooklyn Mompost. Jonathan Deutsch is associate professor of culinary arts at Kingsborough Community College and of public health at the Graduate Center of the City University of New York. He is the author, with Sarah Billingsley, of \u003ci\u003eCulinary Improvisation\u003c\/i\u003e.Michael Lomonaco is a restaurateur, chef, cookbook author, television host, teacher, and regular contributor to \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eNew York Magazine\u003c\/i\u003e, the \u003ci\u003eNew York Times\u003c\/i\u003e, and \u003ci\u003eTravel \u0026amp; Leisure\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 08, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929213784,"sku":"9780231136525","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/B5aOaabuJB9780231136525.webp?v=1792785273"},{"product_id":"candy-a-century-of-panic-and-pleasure-paperback","title":"Candy: A Century of Panic and Pleasure - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSamira Kawash\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA lively cultural history that explores how candy in America became food and how food became more like candy\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMany adults who wouldn't dream of indulging in a Snickers bar or jelly beans feel fine snacking on sports bars and giving their children fruit snacks. For most Americans, candy is enjoyed guiltily and considered the most unhealthy thing we eat. But why? Candy accounts for less than ten percent of the added sugar in the American diet. And at least it's honest about what it is--a processed food, eaten for pleasure, with no particular nutritional benefit. What should really worry consumers is the fact that today every aisle in the supermarket contains highly manipulated products that have all the qualities of candy. So how did our definitions of food and candy come to be so muddled?\u003cbr\u003e \u003ci\u003eCandy\u003c\/i\u003e tells the strange, fascinating story of how candy evolved in America and how it became a scapegoat for all our fears about the changing nature of food. Samira Kawash takes us from the moral crusaders at the turn of the century, who blamed candy for everything from poisoning to alcoholism to sexual depravity; to the reason why the government made candy an essential part of rations during World War I (and how the troops came back craving it like never before); to current worries about hyperactivity, cavities, and obesity.\u003cbr\u003e \u003ci\u003eCandy\u003c\/i\u003e is an essential, addictive read for anyone who loves lively cultural history, cares about food, and wouldn't mind feeling a bit better about eating candy.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSamira Kawash\u003c\/b\u003e has a PhD in literary studies from Duke University and is a professor emerita at Rutgers University. She is the author of \u003ci\u003eDislocating the Color Line\u003c\/i\u003e and the founder of the website Candyprofessor.com. Kawash lives in Brooklyn, New York.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 428\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.96 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 14, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914933604696,"sku":"9780865478176","price":31.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/wQnwcgnQ1t9780865478176.webp?v=1792785278"},{"product_id":"eating-animals-paperback","title":"Eating Animals - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJonathan Safran Foer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePart memoir and part investigative report, \u003ci\u003eEating Animals\u003c\/i\u003e is the groundbreaking moral examination of vegetarianism, farming, and the food we eat every day that inspired the documentary of the same name.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Bestselling author Jonathan Safran Foer spent much of his life oscillating between enthusiastic carnivore and occasional vegetarian. For years he was content to live with uncertainty about his own dietary choices but once he started a family, the moral dimensions of food became increasingly important. \u003cp\u003e\u003c\/p\u003e Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill. \u003cp\u003e\u003c\/p\u003e Part memoir and part investigative report, \u003ci\u003eEating Animals\u003c\/i\u003e is a book that, in the words of the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, places Jonathan Safran Foer \"at the table with our greatest philosophers\" -and a must-read for anyone who cares about building a more humane and healthy world.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJonathan Safran Foer is the author of Everything Is Illuminated, Extremely Loud and Incredibly Close and Eating Animals. His books have been translated into thirty-six languages. Everything Is Illuminated received a National Jewish Book Award and a Guardian First Book Award, and was made into a film by Liev Schreiber. Foer lives in Brooklyn with his wife, the novelist Nicole Krauss, and their children.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.99 x 8.22 x 5.55 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914940846424,"sku":"9780316069885","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fBwKBBzACE9780316069885.webp?v=1792785289"},{"product_id":"chopsticks-hardcover","title":"Chopsticks - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eQ. Edward Wang\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eChopsticks have become a quintessential part of the Japanese, Chinese and Korean culinary experience across the globe, with more than one fifth of the world's population using them daily to eat. In this vibrant, highly original account of the history of chopsticks, Q. Edward Wang charts their evolution from a simple eating implement in ancient times to their status as a much more complex, cultural symbol today. Opening in the Neolithic Age, at the first recorded use of chopsticks, the book surveys their practice through Chinese history, before exploring their transmission in the fifth century to other parts of Asia, including Vietnam, Korea, Japan and Mongolia. Calling upon a striking selection of artwork, the author illustrates how chopstick use has influenced Asian cuisine, and how, in turn the cuisine continues to influence chopstick use, both in Asia and across the globe.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.82 x 9.25 x 6.85 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 26, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914944319832,"sku":"9781107023963","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Eph1IXFT1O9781107023963.webp?v=1792785293"},{"product_id":"new-orleans-a-food-biography-hardcover","title":"New Orleans: A Food Biography - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth M. Williams\u003c\/b\u003e (Author), \u003cb\u003eKen Albala\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eBeignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth M. Williams is founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming. SoFab is one of Saveur's \"5 Great Museums Devoted to Food\" (5\/2011). Williams is also consulting professor at the Kabacoff School of Hotel, Restaurant and Tourism, University of New Orleans. Her roles there include teaching, writing, and researching issues in hospitality law, culinary history and culture, and nonprofit administration. She has contributed a number of articles on aspects of Southern food to journals. Williams has a law degree and co-authored The A to Z Encyclopedia of Food Controversies and the Law (2010).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 212\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.76 x 9.02 x 6.41 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 19, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945335640,"sku":"9780759121362","price":110.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lndCOQCSaT9780759121362.webp?v=1792785295"},{"product_id":"magic-bean-the-rise-of-soy-in-america-paperback","title":"Magic Bean: The Rise of Soy in America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMatthew Roth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eChoice Outstanding Academic Title\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAt the turn of the twentieth century, soybeans grew on so little of America's land that nobody bothered to track the total. By the year 2000, they covered upward of 70 million acres, second only to corn, and had become the nation's largest cash crop. How this little-known Chinese transplant, initially grown chiefly for forage, turned into a ubiquitous component of American farming, culture, and cuisine is the story Matthew Roth tells in \u003ci\u003eMagic Bean: The Rise of Soy in America\u003c\/i\u003e.\u003c\/p\u003e\u003cp\u003eThe soybean's journey from one continent into the heart of another was by no means assured or predictable. In Asia, the soybean had been bred and cultivated into a nutritious staple food over the course of centuries. Its adoption by Americans was long in coming--the outcome of migration and innovation, changing tastes and habits, and the transformation of food, farming, breeding, marketing, and indeed the bean itself, during the twentieth century. All come in for scrutiny as Roth traces the ups and downs of the soybean's journey. Along the way, he uncovers surprising developments, including a series of catastrophic explosions at soy-processing plants in the 1930s, the widespread production of tofu in Japanese-American internment camps during World War II, the decades-long project to improve the blandness of soybean oil, the creation of new southern soybean varieties named after Confederate generals, the role of the San Francisco Bay Area counterculture in popularizing soy foods, and the discovery of soy phytoestrogens in the late 1980s. We also encounter fascinating figures in their own right, such as Yamei Kin, the Chinese American who promoted tofu during World War I, and African American chemist Percy Lavon Julian, who played a critical role in the story of synthetic human hormones derived from soy sterols.\u003c\/p\u003e\u003cp\u003eA thoroughly engaging work of narrative history, \u003ci\u003eMagic Bean: The Rise of Soy in America\u003c\/i\u003e is the first comprehensive account of the soybean in America over the entire course of the twentieth century.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 25, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945696088,"sku":"9780700626342","price":62.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/wsRvZomocm9780700626342.webp?v=1792785296"},{"product_id":"san-francisco-a-food-biography-hardcover","title":"San Francisco: A Food Biography - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eErica J. Peters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSan Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books, but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eErica J. Peters is the author of Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (AltaMira, 2011). She lives in the Bay Area and is director and co-founder of the Culinary Historians of Northern California.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 242\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 22, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945892696,"sku":"9780759121515","price":110.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dkD0ylRmEt9780759121515.webp?v=1792785297"},{"product_id":"food-for-thought-essays-on-eating-and-culture-paperback","title":"Food for Thought: Essays on Eating and Culture - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLawrence C. Rubin\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Historically, few topics have attracted as much scholarly, professional, or popular attention as food and eating--as one might expect, considering the fundamental role of food in basic human survival. Almost daily, a new food documentary, cooking show, diet program, food guru, or eating movement arises to challenge yesterday's dietary truths and the ways we think about dining.\u003c\/p\u003e\u003cp\u003e This work brings together voices from a wide range of disciplines, providing a fascinating feast of scholarly perspectives on food and eating practices, contemporary and historic, local and global. Nineteen essays cover a vast array of food-related topics, including the ever-increasing problems of agricultural globalization, the contemporary mass-marketing of a formerly grassroots movement for organic food production, the Food Network's successful mediation of social class, the widely popular phenomenon of professional competitive eating and current trends in \"culinary tourism\" and fast food advertising.\u003c\/p\u003e\u003cp\u003e Instructors considering this book for use in a course may request an examination copy here.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eLawrence C. Rubin\u003c\/b\u003e is a professor of counselor education at St. Thomas University in Miami, Florida, and a practicing psychologist. He lives in Pompano Beach.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 315\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.71 x 9.03 x 6.39 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 02, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914947629400,"sku":"9780786435500","price":53.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/R84rc7byGW9780786435500.webp?v=1792785298"},{"product_id":"the-varied-kitchens-of-india-cuisines-of-the-anglo-indians-of-calcutta-bengalis-jews-of-calcutta-kashmiris-parsis-and-tibetans-of-darjeeling-paperback","title":"The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis, and Tibetans of Darjeeling - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCopeland Marks\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWell-known food writer Copeland Marks has a unique talent for going to exotic places and returning with cuisines home cooks can take great pleasure in cooking for themselves. Here is an Indian cookbook that helps us discover delightfully accessible food in unfamiliar kitchens. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMore than two hundred dishes gloriously represent the range of flavors and cuisines of India's regional groups including: \u003cp\u003e\u003c\/p\u003e- Anglo-Indians of Calcutta: Hearty, spicy and deeply satisfying foods. \u003cbr\u003e- Bengalis: Delicious seafood and vegetarian dishes, and exquisite desserts. \u003cbr\u003e- Jews of Calcutta: Imaginative combinations of Middle Eastern and Indian elements that follow the traditional dietary laws. \u003cbr\u003e- Kashmiris: Food that combines Hindu and Muslim traditions with creative use of vegetables, fruits and nuts. \u003cbr\u003e- Parsis: Piquant and innovative dishes from the descendents of the Persians. \u003cbr\u003e-Tibetans of Darjeeling: Food that displays the shared influence of China and India in Tibetan culture; stuffed breads are a particular favorite. \u003cp\u003e\u003c\/p\u003eHere is an extraordinary experience for the practical, health-conscious cook and the culinary folklorist alike. \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eCopeland Marks was a world traveler who authored 16 cookbooks on various exotic and little-known cuisines. His method involved traveling to various regions, cooking with and learning from the local people. His other books include False Tongues and Sunday Bread: A Guatemalan and Mayan Cookbook and The Burmese Kitchen: Recipes from the Golden Land. He lived in New York until his death in 1999.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.96 x 8.98 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 05, 1991\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914948219224,"sku":"9780871316721","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dO0d7KzqrS9780871316721.webp?v=1792785299"},{"product_id":"carnivores-manifesto-eating-well-eating-responsibly-and-eating-meat-hardcover","title":"Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePatrick Martins\u003c\/b\u003e (Author), \u003cb\u003eMike Edison\u003c\/b\u003e (With), \u003cb\u003eAlice Waters\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eOne of \u003ci\u003eThe Atlantic's\u003c\/i\u003e Best Food Books of 2014: fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. \u003cp\u003e\u003c\/p\u003e In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, \u003ci\u003eThe Carnivore's Manifesto\u003c\/i\u003e is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePatrick Martins\u003c\/b\u003e is a distributor of locally raised meat through his company Heritage Foods USA, which sends over 60,000 pounds of meat every week to New York's top restaurants. He is also a founder of Slow Food USA and a founder and on-air personality at Heritage Radio Network, which has over 1 million visitors a month. He lives in Brooklyn.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 10, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914951299416,"sku":"9780316256247","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/M-dEciidvY9780316256247.webp?v=1792785304"},{"product_id":"sacred-gifts-profane-pleasures-a-history-of-tobacco-and-chocolate-in-the-atlantic-world-paperback","title":"Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarcy Norton\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBefore Columbus's fateful voyage in 1492, no European had ever seen, much less tasted, tobacco or chocolate. Initially dismissed as dry leaves and an odd Indian drink, these two commodities came to conquer Europe on a scale unsurpassed by any other American resource or product. A fascinating story of contact, exploration, and exchange in the Atlantic world, \u003ci\u003eSacred Gifts, Profane Pleasures\u003c\/i\u003e traces the ways in which these two goods of the Americas both changed and were changed by Europe.\u003c\/p\u003e\u003cp\u003eFocusing on the Spanish Empire, Marcy Norton investigates how tobacco and chocolate became material and symbolic links to the pre-Hispanic past for colonized Indians and colonizing Europeans alike. Botanical ambassadors of the American continent, they also profoundly affected Europe. Tobacco, once condemned as proof of Indian diabolism, became the constant companion of clergymen and the single largest source of state revenue in Spain. Before coffee or tea became popular in Europe, chocolate was the drink that energized the fatigued and uplifted the depressed. However, no one could quite forget the pagan past of tobacco and chocolate, despite their apparent Europeanization: physicians relied on Mesoamerican medical systems for their understanding of tobacco; theologians looked to Aztec precedent to decide whether chocolate drinking violated Lenten fasts.The struggle of scientists, theologians, and aficionados alike to reconcile notions of European superiority with the fact of American influence shaped key modern developments ranging from natural history to secularization. Norton considers the material, social, and cultural interaction between Europe and the Americas with historical depth and insight that goes beyond the portrayal of Columbian exchange simply as a matter of exploitation, infection, and conquest.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMarcy Norton is Associate Professor of History at George Washington University. She is the Associate Editor of \u003ci\u003eTobacco in History and Culture: An Encyclopedia.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.2 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 07, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914956837208,"sku":"9780801476327","price":64.71,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/n9RfCPczYb9780801476327.webp?v=1792785312"},{"product_id":"food-on-the-page-cookbooks-and-american-culture-hardcover","title":"Food on the Page: Cookbooks and American Culture - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMegan J. Elias\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhat is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eFood on the Page\u003c\/i\u003e, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. \u003cp\u003e\u003c\/p\u003eExamining a wealth of fascinating archival material--and rediscovering several all-American culinary delicacies and oddities in the process--Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to \u003ci\u003eThe Joy of Cooking\u003c\/i\u003e to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, \u003ci\u003eFood on the Page\u003c\/i\u003e explains where contemporary assumptions about American food came from and where they might lead.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMegan J. Elias is Associate Professor of the Practice and Faculty Coordinator in Gastronomy at Boston University. She is the author of numerous books, including Stir It Up: Home Economics in American Culture, also available from the University of Pennsylvania Press.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 31, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914959425880,"sku":"9780812249170","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jIMyuwqEff9780812249170.webp?v=1792785315"},{"product_id":"educated-tastes-food-drink-and-connoisseur-culture-paperback","title":"Educated Tastes: Food, Drink, and Connoisseur Culture - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeremy Strong\u003c\/b\u003e (Editor), \u003cb\u003eJeremy Strong\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003eThe old adage \"you are what you eat\" has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address \"good taste\" and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. \u003cbr\u003e\u003ci\u003eEducated Tastes\u003c\/i\u003e is a collection of new essays that examine how taste is learned, developed, and represented. It spans such diverse topics as teaching wine tasting, food in \u003ci\u003eDon Quixote\u003c\/i\u003e, Soviet cookbooks, cruel foods, and the lambic beers of the Belgian Payottenland. A set of key themes connect these topics: the relationships between taste and place; how our knowledge of food shapes taste experiences; how gustatory discrimination functions as a marker of social difference; and the place of ethical, environmental, and political concerns in debates around the importance and meaning of taste. With essays that address, variously, the connections between food, drink, and music; the place of food in the development of Italian nationhood; and the role of morality in aesthetic judgment, \u003ci\u003eEducated Tastes\u003c\/i\u003e offers a fresh look at food in history, society, and culture.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJeremy Strong is the head of higher education at Writtle College in Essex.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914966372696,"sku":"9780803219359","price":56.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hpMdGSgs0I9780803219359.webp?v=1792785326"},{"product_id":"kentuckys-cookbook-heritage-two-hundred-years-of-southern-cuisine-and-culture-hardcover","title":"Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Van Willigen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFood is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals--from what we eat, to how we prepare it, to how we consume it--illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eKentucky's Cookbook Heritage\u003c\/i\u003e, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's \u003ci\u003eThe Kentucky Housewife\u003c\/i\u003e (originally published in 1839). Considered one of the earliest regional cookbooks, \u003ci\u003eThe Kentucky Housewife\u003c\/i\u003e includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima--the advertising persona of Nancy Green, born in Montgomery County, Kentucky--who was one of many African American voices in Kentucky culinary history.\u003c\/p\u003e\u003cp\u003e \u003ci\u003eKentucky's Cookbook Heritage\u003c\/i\u003e is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eJohn van Willigen\u003c\/b\u003e is professor emeritus of anthropology at the University of Kentucky and the author of many books, including \u003ci\u003eFood and Everyday Life on Kentucky Family Farms, 1920-1950\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 306\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.06 x 9.55 x 6.35 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 12, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914973679960,"sku":"9780813146898","price":68.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/iFzeNRXD8Z9780813146898.webp?v=1792785336"},{"product_id":"a-mess-of-greens-southern-gender-and-southern-food-paperback","title":"A Mess of Greens: Southern Gender and Southern Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth S. D. Engelhardt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCombining the study of food culture with gender studies and using per­spectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eShaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging--even as an untroubled source of nostalgia. \u003ci\u003eA Mess of Greens\u003c\/i\u003e offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. \u003cp\u003e\u003c\/p\u003eFive \"moments\" in the story of southern food--moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication--have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, \u003ci\u003eA Mess of Greens\u003c\/i\u003e shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eElizabeth S. D. Engelhardt is an associate professor in the Department of American Studies and Center for Women's and Gender Studies at the University of Texas, Austin. She is author or editor of three previous books, most recently \"Republic of Barbecue: Stories Beyond the Brisket.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 25, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914987311448,"sku":"9780820340371","price":46.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2v5_cm6iNS9780820340371.webp?v=1792785354"},{"product_id":"a-new-book-of-cookery-1912-paperback","title":"A New Book Of Cookery (1912) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFannie Merritt Farmer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 600\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.33 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 22, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914990096728,"sku":"9780548647356","price":64.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EIvGIB3BN_9780548647356.webp?v=1792785358"},{"product_id":"more-than-just-food-food-justice-and-community-change-volume-60-hardcover","title":"More Than Just Food: Food Justice and Community Change Volume 60 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGarrett Broad\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and \"food deserts\" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change. Focusing on the work of several food justice groups--including Community Services Unlimited, a South Los Angeles organization founded as the nonprofit arm of the Southern California Black Panther Party--\u003ci\u003eMore Than Just Food\u003c\/i\u003e explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the nonprofit industrial complex.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003ci\u003e\"More Than Just Food \u003c\/i\u003ehighlights the powerful role that food can play in connecting communities, celebrating cultural histories, and establishing a more just society for all. Combining the rigor of a scholar and the passion of an activist, Garrett M. Broad offers both practical and theoretical contributions that will help the food justice movement continue to grow.--Bryant Terry, author, activist, and recipient of a 2015 James Beard Foundation Leadership Award \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Community-based organizations throughout the country are working to promote health, equity and sustainability through urban food activism. \u003ci\u003eMore Than Just Food\u003c\/i\u003e offers an in-depth investigation of the potential for such activism to achieve social and racial justice in Los Angeles and beyond. As a scholar-activist, Broad offers insightful suggestions for future movement organizing, media storytelling, and policy advocacy.\"--Alison Hope Alkon, Associate Professor of Sociology, University of the Pacific \u003cp\u003e\u003c\/p\u003e \"\u003ci\u003eMore Than Just Food \u003c\/i\u003eis an utterly compelling and intellectually satisfying discussion of the historical and contemporary relevance of food justice concerns to any serious conversation about racism, community organizing, and social justice more generally. Garrett M. Broad has written a powerful account of how and why the politics of healthy food access and activism can shed new and valuable light on questions of inclusion, fairness, and inequality in an interconnected and neoliberal world.\"--John L. Jackson, Jr., Richard Perry University Professor and Dean of the School of Social Policy and Practice at the University of Pennsylvania \u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eGarrett M. Broad\u003c\/b\u003e is Assistant Professor in the Department of Communication and Media Studies at Fordham University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 09, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914990260568,"sku":"9780520287440","price":171.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zafVuWl_kA9780520287440.webp?v=1792785359"},{"product_id":"100-million-years-of-food-what-our-ancestors-ate-and-why-it-matters-today-hardcover","title":"100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStephen Le\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA fascinating tour through the evolution of the human diet and how we can improve our health by understanding our complicated history with food.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eThere are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole grains are healthy, whole grains are a disaster; eat everything in moderation; eat only certain foods--and on and on. In\u003ci\u003e 100 Million Years of Food\u003c\/i\u003e, biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eToday many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called Western diseases, such as cancer, heart disease, and obesity.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eStephen Le\u003c\/b\u003e is currently a Visiting Professor in the Department of Biology at the University of Ottawa. He received a Ph.D. in Biological Anthropology from the University of California, Los Angeles in 2010 where he was a recipient of a UCLA Chancellor's Fellowship and a National Science Foundation grant for his fieldwork in Vietnam. \u003ci\u003e100 Million Years of Food \u003c\/i\u003eis his first book.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.4 x 6.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 02, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914990391640,"sku":"9781250050410","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hghi5BrPHH9781250050410.webp?v=1792785358"},{"product_id":"hog-meat-and-hoecake-food-supply-in-the-old-south-1840-1860-paperback","title":"Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSam Bowers Hilliard\u003c\/b\u003e (Author), \u003cb\u003eJames C. Cobb\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhen historical geographer Sam B. Hilliard's book \u003ci\u003eHog Meat and Hoecake\u003c\/i\u003e was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region's history, culture, and politics, and it has since become a landmark of foodways scholarship. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn the book Hilliard examines the food supply, dietary habits, and agricultural choices of the antebellum American South, including Arkansas, Louisiana, Mississippi, Tennessee, Alabama, Georgia, North Carolina, and South Carolina. He explores the major southern food sources at the time, the regional production of commodity crops, and the role of those products in the subsistence economy. \u003cp\u003e\u003c\/p\u003eFar from being primarily a plantation system concentrating on cash crops such as cotton and tobacco, Hilliard demonstrates that the South produced huge amounts of foodstuffs for regional consumption. In fact, the South produced so abundantly that, except for wines and cordials, southern tables were not only stocked with the essentials but amply laden with veritable delicacies as well. (Though contrary to popular opinion, neither grits nor hominy ever came close to being universally used in the South prior to the Civil War.) \u003cp\u003e\u003c\/p\u003eHilliard's focus on food habits, culture, and consumption was revolutionary--as was his discovery that malnutrition was not a major cause of the South's defeat in the Civil War. His book established the methods and vocabulary for studying a region's cuisine in the context of its culture that foodways scholars still employ today. This reissue is an excellent and timely reminder of that.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSAM BOWERS HILLIARD was professor emeritus in geography and anthropology at Louisiana State University. He taught there from 1971 to 1993.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 312\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914996191576,"sku":"9780820346762","price":53.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Na1Qxow3sP9780820346762.webp?v=1792785367"},{"product_id":"to-live-and-dine-in-dixie-the-evolution-of-urban-food-culture-in-the-jim-crow-south-paperback","title":"To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAngela Jill Cooley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSignificant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which--among other things--required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities--cooking and dining-- became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eANGELA JILL COOLEY is an assistant professor of history at Minnesota State University, Mankato. She has a PhD from the University of Alabama and a JD from the George Washington University Law School.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 15, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914997305688,"sku":"9780820347592","price":46.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/mmP0OPhbSD9780820347592.webp?v=1792785369"},{"product_id":"the-vegan-studies-project-food-animals-and-gender-in-the-age-of-terror-paperback","title":"The Vegan Studies Project: Food, Animals, and Gender in the Age of Terror - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLaura Wright\u003c\/b\u003e (Author), \u003cb\u003eCarol Adams\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis inescapably controversial study envisions, defines, and theorizes an area that Laura Wright calls vegan studies. We have an abundance of texts on vegans and veganism including works of advocacy, literary and popular fiction, film and television, and cookbooks, yet until now, there has been no study that examines the social and cultural discourses shaping our perceptions of veganism as an identity category and social practice. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eRanging widely across contemporary American society and culture, Wright unpacks the loaded category of vegan identity. She examines the mainstream discourse surrounding and connecting animal rights to (or omitting animal rights from) veganism. Her specific focus is on the construction and depiction of the vegan body--both male and female--as a contested site manifest in contemporary works of literature, popular cultural representations, advertising, and new media. At the same time, Wright looks at critical animal studies, human-animal studies, posthumanism, and ecofeminism as theoretical frameworks that inform vegan studies (even as they differ from it). \u003cp\u003e\u003c\/p\u003eThe vegan body, says Wright, threatens the status quo in terms of what we eat, wear, and purchase--and also in how vegans choose not to participate in many aspects of the mechanisms undergirding mainstream culture. These threats are acutely felt in light of post-9\/11 anxieties over American strength and virility. A discourse has emerged that seeks, among other things, to bully veganism out of existence as it is poised to alter the dominant cultural mindset or, conversely, to constitute the vegan body as an idealized paragon of health, beauty, and strength. What better serves veganism is exemplified by Wright's study: openness, debate, inquiry, and analysis.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis inescapably controversial study envisions, defines, and theorizes an area that Laura Wright calls vegan studies. Ranging widely across contemporary American society and culture, Wright unpacks the loaded category of vegan identity. She examines the mainstream discourse surrounding and connecting animal rights to (or omitting animal rights from) veganism. Her specific focus is on the construction and depiction of the vegan body both male and female as a contested site manifest in contemporary works of literature, popular cultural representations, advertising, and new media. At the same time, Wright looks at critical animal studies, human-animal studies, posthumanism, and ecofeminism as theoretical frameworks that inform vegan studies (even as they differ from it). \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e The vegan body, says Wright, threatens the status quo in terms of what we eat, wear, and purchase and also in how vegans choose not to participate in many aspects of the mechanisms undergirding mainstream culture. These threats are acutely felt in light of post-9\/11 anxieties over American strength and virility. A discourse has emerged that seeks, among other things, to bully veganism out of existence as it is poised to alter the dominant cultural mindset or, conversely, to constitute the vegan body as an idealized paragon of health, beauty, and strength. What better serves veganism is exemplified by Wright s study: openness, debate, inquiry, and analysis. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e Combining personal narratives and gender studies with ecofeminism and pop culture, The Vegan Studies Project offers a brilliant analysis of the impact of vegans and veganism on America s cultural landscape. Laura Wright s argument for a new field of vegan studies rings true, and this book will be the foundational text. \u003c\/p\u003e\u003cp\u003e Hal Herzog, author of Some We Love, Some We Hate, Some We Eat: Why It s So Hard to Think Straight about Animals \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e Studies like Wright s more than anything else show how the vegan and vegetarian label and identity are a millstone and a barrier that hinders wider society s willingness to engage seriously with the rights and wrongs of producing, killing, and eating so many animals. If our strategy is to lessen the harm wreaked on the animals with which humans share this planet, perhaps the strongest lesson we can draw from this work is to step aside from the vegan and vegetarian identity. \u003c\/p\u003e\u003cp\u003e Tristram Stuart, author of The Bloodless Revolution: A Cultural History of Vegetarianism from 1600 to Modern Times \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e LAURA WRIGHT is head of the English Department at Western Carolina University. Her books include Wilderness into Civilized Shapes: Reading the Postcolonial Environment (Georgia). \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e Cover design: Erin Kirk New\u003c\/p\u003e\u003cp\u003e Cover illustration: \u003c\/p\u003e\u003cp\u003e Author photo: Ashley T. Evans \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e The University of Georgia Press\u003c\/p\u003e\u003cp\u003e Athens, Georgia 30602\u003c\/p\u003e\u003cp\u003e www.ugapress.org \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e ISBN 978-0-8203-4856-8 (paper)\"\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eLAURA WRIGHT is the founder of the field of vegan studies. She is professor of English at Western Carolina University and the author of \u003ci\u003eThe Vegan Studies Project: Food, Animals, and Gender in the Age of Terror\u003c\/i\u003e (Georgia). Most recently, she edited \u003ci\u003eThe Routledge Handbook of Vegan Studies\u003c\/i\u003e. She lives in Cullowhee, North Carolina.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 232\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914997862744,"sku":"9780820348568","price":59.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/O1Z8CiodgU9780820348568.webp?v=1792785370"},{"product_id":"at-the-chefs-table-culinary-creativity-in-elite-restaurants-hardcover","title":"At the Chef's Table: Culinary Creativity in Elite Restaurants - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVanina Leschziner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers.\u003c\/p\u003e \u003cp\u003eChefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eVanina Leschziner is Assistant Professor of Sociology at the University of Toronto.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.1 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 03, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915003335000,"sku":"9780804787970","price":54.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/JFRlNFrtWi9780804787970.webp?v=1792785378"},{"product_id":"the-slaw-and-the-slow-cooked-culture-and-barbecue-in-the-mid-south-paperback","title":"The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJames R. Veteto\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eTexas has its barbecue tradition, and a library of books to go with it. Same with the Carolinas. The mid-South, however, is a region with as many opinions as styles of cooking. In \u003ci\u003eThe Slaw and the Slow Cooked\u003c\/i\u003e, editors James Veteto and Edward Maclin seek to right a wrong--namely, a deeper understanding of the larger experience of barbecue in this legendary American culinary territory. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e In developing the book, Veteto and Maclin cast a wide net for divergent approaches. Food writer John Edge introduces us to Jones Bar-B-Q Diner in Marianna, Arkansas, a possibly century-old restaurant serving top-notch pork and simultaneously challenging race and class boundaries. Kristen Bradley-Shurtz explores the 150-plus-year tradition of the St. Patrick's Irish Picnic in McEwen, Tennessee. And no barbecue book would be complete without an insider's story, provided here by Jonathan Deutsch's \"embedded\" reporting inside a competitive barbecue team. Veteto and Maclin conclude with a glimpse into the future of barbecue culture: online, in the smoker, and fresh from the farm.\u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003ci\u003eThe Slaw and the Slow Cooked\u003c\/i\u003e stands as a challenge to barbecue aficionados and a statement on the Mid-South's important place at the table. Intended for food lovers, anthropologists, and sociologists alike, \u003ci\u003eThe Slaw and the Slow Cooked\u003c\/i\u003e demonstrates barbecue's status as a common language of the South.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eEdward M. Maclin is a Ph.D. candidate at the University of Georgia. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJames R. Veteto is Assistant Professor of Anthropology at the University of North Texas. He is Director of the Southern Seed Legacy.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 232\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.8 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 30, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915005137240,"sku":"9780826518026","price":71.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Q0Pux1DvwH9780826518026.webp?v=1792785381"},{"product_id":"100-million-years-of-food-what-our-ancestors-ate-and-why-it-matters-today-paperback","title":"100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStephen Le\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA fascinating tour through the evolution of the human diet and how we can improve our health by understanding our complicated history with food.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eThere are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole grains are healthy, whole grains are a disaster; eat everything in moderation; eat only certain foods--and on and on. In\u003ci\u003e 100 Million Years of Food\u003c\/i\u003e, biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eToday many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called Western diseases, such as cancer, heart disease, and obesity.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eStephen Le\u003c\/b\u003e is currently a Visiting Professor in the Department of Biology at the University of Ottawa. He received a Ph.D. in Biological Anthropology from the University of California, Los Angeles in 2010 where he was a recipient of a UCLA Chancellor's Fellowship and a National Science Foundation grant for his fieldwork in Vietnam. \u003ci\u003e100 Million Years of Food \u003c\/i\u003eis his first book.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 09, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915006611800,"sku":"9781250117885","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/crwuqNNspo9781250117885.webp?v=1792785384"},{"product_id":"global-dishes-favorite-meals-from-around-the-world-hardcover","title":"Global Dishes: Favorite Meals from Around the World - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCaryn E. Neumann\u003c\/b\u003e (Author), \u003cb\u003eLori L. Parks\u003c\/b\u003e (Author), \u003cb\u003eJoel G. Parks\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWinner, 2024 \u003c\/b\u003e\u003cb\u003eRUSA Outstanding Reference Award\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eThrough an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFood is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever - smaller and more - interconnected world. \u003cp\u003e\u003c\/p\u003eFeaturing more than 100 recipes and detailed discussions of dishes from across the globe, \u003ci\u003eGlobal Dishes: Favorite Meals from around the World \u003c\/i\u003eexplores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCaryn E. Neumann\u003c\/b\u003e, PhD, teaches at Miami University of Ohio Regionals, USA. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eLori L. Parks\u003c\/b\u003e teaches at Miami University of Ohio Regionals, USA. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eJoel G. Parks\u003c\/b\u003e, a graduate of the New England Culinary Institute, USA, has more than 30 years of experience in the restaurant business.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 360\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.1 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 30, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915340812632,"sku":"9781440876479","price":198.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vMfhZflpyE9781440876479.webp?v=1792788727"},{"product_id":"beans-a-history-paperback","title":"Beans: A History - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKen Albala\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis is the story of the bean, the staple food cultivated by humans for over 10,000 years. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrom the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they \"tickle the genitals\"), to current research into the deadly toxins contained in the most commonly eaten beans. \u003cp\u003e\u003c\/p\u003eOver time, the bean has been both scorned as \"poor man's meat\" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, \u003ci\u003eBeans: A History \u003c\/i\u003etakes the reader on a fascinating journey across cuisines and cultures.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKen Albala\u003c\/b\u003e is Professor of History and Director of Food Studies at the University of the Pacific, USA. He is the author of \u003ci\u003eThe Food History Reader\u003c\/i\u003e and \u003ci\u003eA Cultural History of Food in the Renaissance\u003c\/i\u003e, both published by Bloomsbury.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 09, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915343663448,"sku":"9781350022270","price":50.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/d39SMiNHrj9781350022270.webp?v=1792788731"},{"product_id":"the-way-of-tea-and-justice-rescuing-the-worlds-favorite-beverage-from-its-violent-history-hardcover","title":"The Way of Tea and Justice: Rescuing the World's Favorite Beverage from Its Violent History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBecca Stevens\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhat started as an impossible dream -- to build a café that employs women recovering from prostitution and addiction -- is helping to fuel an astonishing movement to bring freedom and fair wages to women producers worldwide where tea and trafficking are linked by oppression and the opiate wars.\u003c\/p\u003e\u003cp\u003eBecca Stevens started the Thistle Stop Café to empower women survivors. But when she discovered a connection between café workers and tea laborers overseas, she embarked on a global mission called \"Shared Trade\" to increase the value of women survivors and producers across the globe.\u003c\/p\u003e\u003cp\u003eAs she recounts the victories and unexpected challenges of building the café, Becca also sweeps the reader into the world of tea, where timeless rituals transport to an era of beauty and the challenging truths about tea's darker, more violent history. She offers moving reflections of the meaning of tea in our lives, plus recipes for tea blends that readers can make themselves.\u003c\/p\u003e\u003cp\u003eIn this journey of triumph for impoverished tea laborers, hope for café workers, and insight into the history of tea, Becca sets out to defy the odds and prove that love is the most powerful force for transformation on earth.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBecca Stevens\u003c\/b\u003e is an Episcopal priest serving as chaplain at St. Augustine's at Vanderbilt University. She is the founder of Magdalene and Thistle Farms, social enterprises for women recovering from violence, prostitution, and addiction. The White House named her a Champion of Change in 2011. The Small Business Council of America named her the Humanitarian of the Year in 2014. \u003cbr\u003eLearn more: BeccaStevens.org\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.3 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915345924440,"sku":"9781455519026","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/RBnA7Y1Mos9781455519026.webp?v=1792788734"},{"product_id":"nomadic-food-anthropological-and-historical-studies-around-the-world-hardcover","title":"Nomadic Food: Anthropological and Historical Studies Around the World - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJean Pierre Williot\u003c\/b\u003e (Editor), \u003cb\u003eIsabelle Bianquis\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eIn this book, contributors examine the many meanings of the term 'nomad' through the study of food habits. Food and beverage products have become just as nomadic as other objects, such as telephones and computers, whereas in the past only food and money were able to move about with their carriers. Food industries have seized control of this trend to make it the characteristic feature of consumption outside the home - always faster and more convenient, the just-in-time meal: 'what I want, when I want, where I want', snacks, finger food, and street food. The terms reveal the contemporary modernity and spread of food practices, but they are only modified versions of older and more uncommon forms of behavior. Mobility, in the sense of multiple forms of moving about using public or individual, and possibly intermodal, means of transport, on spatial scales and temporal rhythms which are frequent and recurring but variable, responding to professional or leisure needs, can serve as a basic premise in order to gain insight into the concept of food nomadism.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIsabelle Bianquis is Professor of Anthropology at the University of Tours and in the Research team Citeres (UMR 7324). She studies the social and ritual life of the nomads of Mongolia and currently heads a research program on food mutations of the northern peoples in collaboration with the North-Eastern Federal University of Yakutsk (Russia). \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJean-Pierre Williot is Professor of Contemporary History at Sorbonne University, Paris. He is author or co-author of twenty books about various topics (history of gas industry, history of railways, food history). His main research interests history of consumption and innovation.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 15, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915349692760,"sku":"9781538115985","price":194.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/5blTc27Y629781538115985.webp?v=1792788739"},{"product_id":"ten-tomatoes-that-changed-the-world-a-history-paperback","title":"Ten Tomatoes That Changed the World: A History - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWilliam Alexander\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA WASHINGTON STATE BOOK AWARD FINALIST \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eNew York Times \u003c\/i\u003ebestselling author William Alexander provides \"an entertaining, broad-ranging history of the tomato\" (Mark Pendergrast) in this fascinating and erudite microhistory. \u003cp\u003e\u003c\/p\u003e The tomato gets no respect. Never has. Lost in the dustbin of history for centuries, accused of being vile and poisonous, subjected to being picked hard-green and gassed, even used as a projectile, the poor tomato has become the avatar for our disaffection with industrial foods -- while becoming the most popular vegetable in America (and, in fact, the world). Each summer, tomato festivals crop up across the country; the Heinz ketchup bottle, instantly recognizable, has earned a spot in the Smithsonian; and now the tomato is redefining the very nature of farming, moving from fields into climate-controlled mega-greenhouses the size of New England villages. \u003cp\u003e\u003c\/p\u003e Supported by meticulous research and told in a lively, accessible voice, \u003ci\u003eTen Tomatoes That Changed the World \u003c\/i\u003eseamlessly weaves travel, history, humor, and a little adventure (and misadventure) to follow the tomato's trail through history. A fascinating story complete with heroes, con artists, conquistadors, and--no surprise--the Mafia, this book is a mouth-watering, informative, and entertaining guide to the food that has captured our hearts for generations.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eWilliam Alexander\u003c\/b\u003e is a \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author and the writer of three critically-acclaimed books, including \u003ci\u003eThe $64 Tomato: How One Man Nearly Lost His Sanity, Spent a Fortune, and Endured an Existential Crisis in the Quest for the Perfect Garden\u003c\/i\u003e. He's been featured on NPR's Morning Edition and Weekend Edition, and has written for the \u003ci\u003eNew York Times, the LA Times, Saveur, \u003c\/i\u003e and others.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 7.95 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 06, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915379446104,"sku":"9781538753330","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7kC-j-E0ES9781538753330.webp?v=1792788754"},{"product_id":"the-science-of-spice-understand-flavor-connections-and-revolutionize-your-cooking-hardcover","title":"The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStuart Farrimond\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eTransform your dishes from bland and boring to punchy and flavorsome with this definitive guide to spices.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eItâ (TM)s time to spice up your home cooking! \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTaking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. \u003cbr\u003e\u003cb\u003e\u003cbr\u003eSure to get your tastebuds tingling, you can explore:  \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e- 52 exciting recipes from around the world which showcase each spice blend\u003cbr\u003e- An explanation of what spices are and how they're produced\u003cbr\u003e- Which countries favor which spices and a bit of the history behind it\u003cbr\u003e- Dozens of spice blends you can make and what you can use it for\u003cbr\u003e- A reference guide where you can conveniently look up each spice to understand how to use it\u003cbr\u003e- Various color-coded charts to help you learn the chemical compound that make up the flavors\u003cbr\u003e- Instructions on how to design your own spice blends\u003cbr\u003e- Beautiful photographs of spices and food \u003cp\u003e\u003c\/p\u003eGreat cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. From learning how the flavor compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether youâ (TM)re a fan of spice seeking to experiment with new flavor combinations, or simply a beginner-level home cook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love. \u003cp\u003e\u003c\/p\u003eIf you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, \u003ci\u003eThe Science of Spice\u003c\/i\u003e has all the answers! Discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eAt DK, we believe in the power of discovery. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eSo why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with \u003ci\u003eThe Science of Cooking\u003c\/i\u003e, paired together they make the ideal cookery gifts for your food-loving friends too!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eDr Stuart Farrimond, food scientist and author of the DK bestseller The Science of Cooking (2017), is a science and medical writer, presenter, and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity. He is the main author of this book and will reveal the science behind spices, in a way never before seen. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eChef contributors will write each of the regional spice palette sections and the blend recipes.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 06, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915403366744,"sku":"9781465475572","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/okSuC5EXR59781465475572.webp?v=1792788787"},{"product_id":"florida-sweets-key-lime-pie-kumquat-cake-citrus-candy-paperback","title":"Florida Sweets: Key Lime Pie, Kumquat Cake \u0026 Citrus Candy - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoy Sheffield Harris\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eBite in to this refreshing history of sweet foods in the Sunshine State! \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eSweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly pears and other wild fruits and berries. Spanish explorers introduced citrus to the area, leading to a major industry. Florida pioneers planted sugar cane and sweet potatoes as basic crops. Cane grinding, taffy pulls and homemade ice cream socials were once beloved community events across the state. The state pie of Florida, the Key lime pie, has been an addition to family affairs and restaurant menus since its inception in the late 1800s. From strawberry festivals to Florida flan, author Joy Sheffield Harris uncovers the state's unique sweets with a taste of sunshine.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoy Sheffield Harris was born in Tripoli, Libya, on Wheelus Field Air Base and then moved to Florida just in time to attend Humpty Dumpty Kindergarten and later Florida State University. She went on to become a home economics and history teacher at her alma mater, Rutherford High School, in Panama City and a marketing specialist for the State of Florida. Joy met her husband, Jack, while promoting Florida's natural bounty on television in the early '80s. After they were married, they briefly owned a restaurant with friends called Harris and Company, and in 2010, they co-wrote Easy Breezy Florida Cooking. Their son, Jackson, works in the aviation industry, and when he comes to visit, they all enjoy traveling throughout the state of Florida. In 2014, Joy wrote A Culinary History of Florida, and she continues her studies of Florida food with Florida Sweets.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 144\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 17, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915429712216,"sku":"9781467137652","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VUPWhHXAn09781467137652.webp?v=1792788820"},{"product_id":"food-in-the-air-and-space-the-surprising-history-of-food-and-drink-in-the-skies-paperback","title":"Food in the Air and Space: The Surprising History of Food and Drink in the Skies - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRichard Foss\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous--at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It's an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eRichard Foss has been writing about food and drink since 1986, when he became restaurant reviewer for the Los Angeles Reader Newspaper. Since then he has written for over twenty different publications, both journalistic and academic, authored a book on the history of rum, and written scholarly articles for the Encyclopedia of World Food Cultures and Oxford Companion to Sweets. He is currently on the board of the Culinary Historians of Southern California and is the California Curator for the Museum of the American Cocktail and the SoFAB Institute. You can see a full bio and read more of his writings at www.richardfoss.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 25, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915433021784,"sku":"9781442272392","price":58.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NxyuTaT_MU9781442272392.webp?v=1792788823"},{"product_id":"a-culinary-history-of-florida-prickly-pears-datil-peppers-key-limes-hardcover","title":"A Culinary History of Florida: Prickly Pears, Datil Peppers \u0026 Key Limes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoy Sheffield Harris\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences season southern, soul and Cracker foods to make up Florida's eclectic flavors. Learn how Florida orange juice changed the look of the American breakfast table and discover the state's festival-worthy swamp cabbage. Through syllabubs, perloos, frog legs and Tupelo honey, author Joy Sheffield Harris serves up a delectable helping of five hundred years of Florida cuisine--all with a side of key lime pie, of course.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 07, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915433251160,"sku":"9781540211316","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/bjPOKPuc549781540211316.webp?v=1792788823"},{"product_id":"new-york-city-a-food-biography-hardcover","title":"New York City: A Food Biography - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew F. Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eNew York City's first food biography showcases all the vibrancy, innovation, diversity, influence, and taste of this most-celebrated American metropolis. Its cuisine has developed as a lively potluck supper, where discrete culinary traditions have survived, thrived, and interacted. For almost 400 years New York's culinary influence has been felt in other cities and communities worldwide. New York's restaurants, such as Delmonico's, created and sustained haute cuisine in this country. Grocery stores and supermarkets that were launched here became models for national food distribution. More cookbooks have been published in New York than in all other American cities combined. Foreign and \"fancy\" foods, including hamburgers, pizza, hot dogs, Waldorf salad, and baked Alaska, were introduced to Americans through New York's colorful street vendors, cooks, and restaurateurs. As Smith shows here, the city's ever-changing culinary life continues to fascinate and satiate both natives and visitors alike.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAndrew F. Smith teaches food studies and professional food writing at the New School University in New York City. He is the author or editor of twenty-one books, including Eating History: Thirty Turning Points in the Making of American Cuisine (2009), and serves as the editor of the Oxford Encyclopedia on Food and Drink in America. He has written and lectured extensively about New York City food history.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.78 x 9.08 x 6.39 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 26, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915434135896,"sku":"9781442227125","price":110.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4nKKJPMHmR9781442227125.webp?v=1792788824"},{"product_id":"portland-a-food-biography-hardcover","title":"Portland: A Food Biography - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHeather Arndt Anderson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe infant city called The Clearing was a bald patch amid a stuttering wood. The Clearing was no booming metropolis; no destination for gastrotourists; no career-changer for ardent chefs -- just awkward, palsied steps toward Victorian gentility. In the decades before the remaining trees were scraped from the landscape, Portland's wood was still a verdant breadbasket, overflowing with huckleberries and chanterelles, venison leaping on cloven hoof. Today, Portland is seen as a quaint village populated by trust fund wunderkinds who run food carts each serving something more precious than the last. But Portland's culinary history actually tells a different story: the tales of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting land between the Pacific and the Cascades feel like home. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe foods that many people associate with Portland are derived from and defined by its history: salmon, berries, hazelnuts and beer. But Portland is more than its ingredients. Portland is an eater's paradise and a cook's playground. Portland is a gustatory wonderland. Full of wry humor and captivating anecdotes, Portland: A Food Biography chronicles the Rose City's rise from a muddy Wild West village full of fur traders, lumberjacks and ne'er-do-wells, to a progressive, bustling town of merchants, brewers and oyster parlors, to the critical darling of the national food scene. Heather Arndt Anderson brings to life in lively prose the culinary landscape of Portland, then and now.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eHeather Arndt Anderson, a Portland native, is a freelance journalist and food writer. She is the author of Breakfast: A History (AltaMira Press, 2013) and Portland: A Food Biography (Rowman \u0026amp; Littlefield Studies in Food and Gastronomy, 2014). She is presently writing Chilies: A Global History. In a previous life, she was a plant ecologist and blogger. She plays hobby-homesteader in Portland with her husband, son, cats, and chickens.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 326\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10 x 5.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915435872600,"sku":"9781442227385","price":97.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C0uGjbwNKR9781442227385.webp?v=1792788826"},{"product_id":"florida-sweets-key-lime-pie-kumquat-cake-citrus-candy-hardcover","title":"Florida Sweets: Key Lime Pie, Kumquat Cake \u0026 Citrus Candy - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoy Sheffield Harris\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly pears and other wild fruits and berries. Spanish explorers introduced citrus to the area, leading to a major industry. Florida pioneers planted sugar cane and sweet potatoes as basic crops. Cane grinding, taffy pulls and homemade ice cream socials were once beloved community events across the state. The state pie of Florida, the Key lime pie, has been an addition to family affairs and restaurant menus since its inception in the late 1800s. From strawberry festivals to Florida flan, author Joy Sheffield Harris uncovers the state's unique sweets with a taste of sunshine.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 146\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 17, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915436003672,"sku":"9781540217240","price":35.62,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/X-fs-2G_0p9781540217240.webp?v=1792788827"},{"product_id":"lunch-a-history-hardcover","title":"Lunch: A History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMegan Elias\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLunch has never been just a meal; the meal most often eaten in public, lunch has a long tradition of establishing social status and cementing alliances. From the ploughman's lunch in the field to the power lunch at the Four Seasons, the particulars of lunch decisions--where, with whom, and what we eat--often mark our place in the world. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eLunch itself has galvanized political movements and been at the center of efforts to address poverty and malnutrition; the American School Lunch Act of 1946 enforced the notion that lunch could represent the very health of the nation, and sit-ins and protests at lunch counters in the 1960s thrust this space into moral territory. Issues of who cooks lunch, who eats what, and how and when we eat in public institutions continue to spur activists. \u003cp\u003e\u003c\/p\u003eExploring the rich history and culture of this most-observed and versatile meal, Lunch draws on a wide range of sources: \u003cbr\u003eLetters and memoirsFiction CookbooksInstitutional recordsArt and popular mediaTea room menus Lunch truck Twitter feeds, and more \u003cbr\u003eElias considers the history of lunch not only in America, but around the world to reveal the rich traditions and considerable changes this meal has influenced over the years.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMegan Elias is associate professor of history at Queensborough Community College.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 204\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 9.13 x 6.27 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 06, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915436495192,"sku":"9781442227460","price":110.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sdOZ_57iIV9781442227460.webp?v=1792788827"},{"product_id":"kansas-city-a-food-biography-hardcover","title":"Kansas City: A Food Biography - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrea L. Broomfield\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWhile some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers and traders headed west, and later with provisioning the nation with meat and wheat. Throughout its history, thousands of Kansas Citians have also made their living providing meals and hospitality to travelers passing through on their way elsewhere, be it by way of a steamboat, Conestoga wagon, train, automobile, or airplane. As Kansas City's adopted son, Fred Harvey sagely noted, \"Travel follows good food routes,\" and Kansas City's identity as a food city is largely based on that fact. Kansas City: A Food Biography explores in fascinating detail how a frontier town on the edge of wilderness grew into a major metropolis, one famous for not only great cuisine but for a crossroads hospitality that continues to define it. Kansas City: A Food Biography also explores how politics, race, culture, gender, immigration, and art have forged the city's most iconic dishes, from chili and steak to fried chicken and barbecue. In lively detail, Andrea Broomfield brings the Kansas City food scene to life.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAndrea Broomfield is a culinary historian and an English professor at Johnson County Community College. She is the author of Food and Cooking in Victorian England: A History (2007) and writes extensively about the Victorian era.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 8.9 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 16, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915437085016,"sku":"9781442232884","price":89.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/A2xdvZrVKv9781442232884.webp?v=1792788828"},{"product_id":"iconic-san-francisco-dishes-drinks-desserts-hardcover","title":"Iconic San Francisco Dishes, Drinks \u0026 Desserts - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLaura Smith Borrman\u003c\/b\u003e (Author), \u003cb\u003eBrandon Borrman\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003eThe roots of San Francisco's celebrated food and drink culture are as diverse as the city itself. A bountiful ocean, rich soil and ingenious residents combined to create unforgettable and enduring gastronomic legacies. Discover the disputed origins of local specialties like the Chicken Tetrazzini, chop suey and the classic martini, along with the legend behind the creation of Green Goddess Dressing. Learn how the abundance of the bay contributed to classics like the Hangtown Fry and Cioppino. Marvel at the introduction of America's first fortune cookie by Benkyodo Candy Factory and how a lack of refrigeration spawned the iconic Anchor Steam Beer. Pile the guacamole on a Mission Burrito and grab an Its-It for dessert. With classic and modern recipes from beloved establishments, author Laura Smith Borrman brings these and other culinary stories to life. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 194\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 13, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915445866840,"sku":"9781540235657","price":37.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/cyHBstxAoJ9781540235657.webp?v=1792788840"},{"product_id":"hungry-for-change-beyond-the-paleo-diet-paperback","title":"Hungry for Change: Beyond the Paleo Diet - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNiklas Gustafson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn Hungry for Change: Beyond the Paleo Diet, Niklas Gustafson offers us a thorough and detailed explanation of all aspects of the food we eat: from the vested interests of the food industry - one of the most powerful in the world - to the disastrous consequences of consuming too many refined carbohydrates and sugars. Hungry for Change provides the key elements to help us turn away from foods that potentially do us harm and, instead, to choose the most suitable foods for our body to thrive and be as healthy as possible. To help put into practice what is essentially a revolutionary change in our eating habits, the second part of the Hungry for Change contains a wide range of recipes based on an approach to nutrition that allows us to continue to evolve through more beneficial and healthier foods for our body. Whilst being healthy, these recipes are delicious and, in most cases, simple to prepare. Although the roots of the book are found in the Paleo Diet and its principles, this book goes further. Niklas Gustafson encourages us to listen to our bodies again and understand what feels good to us, without imposing norms or rules. He reminds us of the importance of rest, of contact with nature, of re-enjoying those around us, of living in a responsible way. In short, he proposes a change in our lifestyle to help us live longer, better and happier.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNiklas Gustafson\u003c\/b\u003e is a Swedish businessman based in Spain since 1999. He specialises in nutrition and healthy living and is the co-founder of Natruly, a brand of natural foods inspired by the paleo diet. In 2018 within Alianza Editorial's Singular Books collection, he published \u003ci\u003eChange what you eat and change the world, The Natural Athlete: beyond the paleo diet\u003c\/i\u003e, wherein he invites readers to forget weight loss diets and calorie calculators, advocating instead food value based on its nutritional quality and what it contributes to the body.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 254\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 06, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915447144792,"sku":"9781912969326","price":34.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YxOVngTqQ99781912969326.webp?v=1792788841"},{"product_id":"new-jersey-fresh-four-seasons-from-farm-to-table-hardcover","title":"New Jersey Fresh: Four Seasons from Farm to Table - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRachel Weston\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eNew Jersey's bounty is ripe for the picking. The state boasts thousands of thriving farms, hundreds of CSAs, dozens of community farmers' markets and countless residents dedicated to the locavore lifestyle. Jersey food writer and chef Rachel J. Weston takes a seasonal tour of the state, showcasing the bounty that its down-to-earth farmers, creative artisan producers and innovative chefs produce for their patrons throughout the year. See how globally inspired cuisine representing New Jersey's diverse population is created and adapted using locally sourced products. Savor a juicy August peach, pucker up for a tart cranberry in October and nourish body and soul with local bok choy, asparagus and tomatoes. With local recipes for every season, this book shows why New Jersey is the Garden State.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 194\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 11, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915459006808,"sku":"9781540213907","price":37.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/bQrFqNB7ag9781540213907.webp?v=1792788858"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-agriculture-food.oembed","provider":"usa-markt","version":"1.0","type":"link"}