Cultural studies: food and society Books

Book SynopsisThe definitive condiment compendium by expert and TikTok sensation Claire Dinhut aka Condiment Claire''A love letter to the most underrated ingredients in your kitchen fresh, fun and genuinely useful. (Though don''t make me choose between mustard and butter.)'' Felicity Cloake''An utterly indispensable guide to flavour and eating well'' Nicola LambAre you Team Ketchup or Team Mustard? What are your Top 3 condiments? And is butter really a condiment? Let Claire guide you through the condiment world of flavour starting with the Classics that we all know and love Ketchup, Mayonnaise, Mustard and Butter right through to Hot Sauces, Ferments and Pickles (think Miso and Kimchi), Dressings & Oils, Fruit in Jars and Dips. With illustrations and charts throughout, The Condiment Book covers everything from failsafe recipes for much-loved condiments, hundreds of variations and

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Book Synopsis'He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...[This book] is a treasure. It is beautifully produced, designed and illustrated.' - John Carey, The Sunday Times WINNER OF THE GUILD OF FOOD WRITERS AWARD FOR FOOD BOOK OF THE YEAR 2020 WINNER OF WOODLANDS AWARDS BEST WOODLAND BOOK OF THE YEAR 2020 Look out of your window, walk down a country path or go to the beach in Great Britain, and you are sure to see many wild species that you can take home and eat. From dandelions in spring to sloe berries in autumn, via wild garlic, samphire, chanterelles and even grasshoppers, our countryside is full of edible delights in any season. John Wright is the country's foremost expert in foraging and brings decades of experience, including as forager at the River Cottage, to this seasonal guide. Month by month, he shows us what species can be found and where, how to identify them, and how to store, use and cook them. You'll learn the stories behind the Latin names, the best way to tap a Birch tree, and how to fry an ant, make rosehip syrup and cook a hop omelette. Fully illustrated throughout, with tips on kit, conservation advice and what to avoid, this is an indispensable guide for everyone interested in wild food, whether you want to explore the great outdoors, or are happiest foraging from your armchair.Trade ReviewJohn Wright writes as though he's talking directly to you, a good friend in the same room. His harvest of fascinating information is worn lightly, with funny, whimsical observations... this wonderful book should be well-thumbed by anyone who is interested in the natural world. * BBC Countryfile *A hugely useful, well-illustrated and often funny book * The Times *He writes so engagingly that it's hard to imagine that actual foraging can be more attractive than reading his accounts of it. ...the splendour of his book, which is a treasure. It is beautifully produced, designed and illustrated. -- John Carey * The Sunday Times *Praise for A Natural History of the Hedgerow: A beautifully presented field guide. -- Robbie Millen * The Times *This illustrated survey is historically detailed, enriched by the author's deep knowledge of British landscapes and natural history. * Guardian *A true labour of love spiced with a fine dry humour... [not] just a delightful one-off read, but an invaluable work of reference that will remain on my bookshelves for good. -- Christopher Hart * The Sunday Times *Under his expert guidance foraging just sounds like a gas, a kind of foody treasure hunt with a bracing hint of Russian roulette. John's writing is knowledgeable, and no less mischievous for its lyricism. -- Niki Segnit author of * The Flavour Thesaurus *John Wright is an authoritative and often funny guide ... by the end he makes finding one's dinner from the earth sound immensely appealing.' * Guardian *A thorough, fascinating primer, by a dedicated, knowledgeable enthusiast. You feel in safe hands here, if you follow the careful admonitions. Beautifully produced, lavishly illustrated, and a rewarding to read - even if you never step outside with your forager's basket. -- Woodlands AwardsThis colourful guide provides a comprehensive introduction to the UK's wild food, from the meaty-tasting hen of the woods mushroom to salty marsh samphire.' * National Geographic *

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Book SynopsisEssential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.David Zilber, chef and food scientist; coauthor of The Noma Guide to FermentationWith recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.Cheese is milk's destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation.A perfect companion to David's The Art

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Book SynopsisFully updated throughout and with a new foreword for this edition.Why do most diets fail? Why does one person eat a certain meal and gain weight, while another eating the same meal loses pounds? Why, despite all the advice about what to eat, are we all still getting fatter?The answers are much more surprising - and fascinating - than we''ve been led to believe. The key to health and weight loss lies not in the latest fad diet, nor even in the simple mantra of ''eat less, exercise more'', but in the microbes already inside us. Drawing on the latest science and his own pioneering research, Professor Tim Spector demystifies the common misconceptions about fat, calories, vitamins and nutrients. Only by understanding what makes our own personal microbes tick can we overcome the confusion of modern nutrition, and achieve a healthy gut and a healthy body.Trade ReviewA fascinating and original look at the impact of food on our bodies underpinned by cutting-edge researchCompletely fascinating -- Sheila DillonThe Diet Myth is fascinating, and I'm now obsessed with microbes!Ground-breaking -- Bee WilsonI don't read diet books and I certainly never plug them, but The Diet Myth is a worthy exception that provides new insight into why we should think twice about what we put in our mouths * THE TIMES *It's not often that a book changes my life in a mere three chapters...given my usual reluctance to jump on any nutritional bandwagon, I reckon this makes Tim Spector's work a rather compelling read. It's truly eye-opening stuff, and we owe it to ourselves and the 100 trillion friends inside our bodies to read this book * LITERARY REVIEW *He makes a brilliant case * EVENING STANDARD *Tim Spector carefully explains that we are NOT what we eat, but rather that our trillions of microbial inhabitants have a thing or two to say. Lucidly written, The Diet Myth provides a first-class education about the conjunction of our microbes and our healthA great book ... a lovely, easy, urbane read ... And it's very convincing. I'd advise anyone pondering a diet this season to read it first -- Alex Renton * The Food Programme, Book of the Year, BBC Radio 4 *

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Book SynopsisIn the early 1930s, the Australian family confectionery company Darrell Lea was a sensation, its shops stacked with delicious chocolates, marshmallows, nougat and much more in line with the company's motto to 'Stack 'em high, watch 'em fly'.It was at this time that Montague Lea met the vivacious teenage 'ticket writer' Valerie Everitt. Monty fell hard for her and, despite strong family opposition on both sides, they would marry.Valerie was keen to have a large brood and, though her pregnancies were difficult, she gave birth to four children. But they were not enough and in 1947 she adopted the first of three more children who were designed to be playmates for her own. It was a social experiment that would end in tears, as would the fortunes of the iconic company, destroyed by the glue that once bound it together - family.Rocky Road is the story of this chocaholic clan and the creative and eccentric woman who dominated it. Behind the irresistible sweetness of Darrell Lea lay a family who made bitter sacrifices to succeed in the candy business.

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Book SynopsisFirst published in 1990, Carol J. Adams' revolutionary work has engaged, enraged, inspired and challenged readers with its exploration of the interplay between society's ingrained cultural misogyny and its obsession with eating animals and masculinity. This iconic book, referenced in rock songs, feminist artwork and even a Law and Order SVU episode, continues to change the lives of its readers today.Published to celebrate the book's 35th anniversary, this Bloomsbury Revelations edition includes a new introduction that reflects on how recent events continue to prove the relevance of this influential work.

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Book SynopsisCompletely updated edition brings the reader even more handy tips on how to help combat the climate emergency and other environmental problems. For anyone who yearns for a realistic alternative to the destructive path the world is on, and wants practical advice on how they can make things better.Table of ContentsAcknowledgements; What is New in this Updated Edition? Notes on Units; Introduction; 1. Food; 2. More on Climate and Environment; 3. Energy; 4. Travel and Transport; 5. Growth, Money and Metrics; 6. People and Work; 7. Business and Technology; 8. Values, Truth and Trust; 9. Thinking Skills for Today's World; 10. Protest; 11. Big-Picture Summary; 12. What Can I Do? Summary; Appendix: Climate Emergency Basics; Alphabetical Quick Tour; Notes on Units; Endnotes; Index.

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Book SynopsisBehind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.Trade ReviewForeWord Reviews- Cheese, glorious cheese. Who knew the 9,000 years of innovation, lore, history, and romance in your story? Who knew skim milk cheeses initially flourished not for diet reasons, but because they were cheaper for London’s working-classes? That higher-temperature cooking techniques contributed to the development of dry and aged cheeses? Or that economics, religion, social mores, climate, and—well, nearly anything—has influenced the evolution of cheese in all its forms, styles, tastes, shapes, and uses? Paul S. Kindstedt knows, and now, through his impeccably researched, and carefully assembled book, any cheese lover can know, too. Kindstedt’s is a book written with scholarly rigor; yet, that detail-laden precision also makes it palatable for foodies curious about how and why food choices, production, and tastes have emerged over centuries—the person jazzed to learn, for example, that ‘Grated cheese seems to have occupied a special place in Greek culture’ indicated by a wounded soldier being served ‘an elixir consisting of Pramnian wine on which (his slave) sprinkles goat’s-milk cheese, grated with a bronze grater,’ or that the seasonal movement of cows across south-central France inspired techniques for producing longer-lasting mountain cheeses. Like the range of cheeses available today, at times Cheese and Culture can be overwhelming, and the chapter on regulation reads like an alphabet soup of agency abbreviations and acronyms. But, like the veined or sharply flavored offerings on a cheese plate, one could choose to skip it and still be satiated.Library Journal- Kindstedt (food science, Univ. of Vermont) delivers an extensively researched and comprehensive history of cheese and its place in the development of Western civilization. Beginning with the ancient origins of cheese making and moving through the classical, medieval, and Renaissance periods to the modern era, the author examines the traditional cheeses that came about during each period and how they were tailored to the environment and culture of the time. Finally, he explores the friction that has developed between the United States and the European Union over issues surrounding cheese making and trade, such as protecting traditional product names, food safety regulation, and the use of new agricultural technologies such as genetically modified organisms (GMOs) and hormones. VERDICT: Incorporating archaeology, religion, and literature, this detailed, accessible history will appeal to readers who enjoy food histories.Choice- Cheese scientist Kindstedt (Univ. of Vermont) has written a lively history of cheese through an examination of the cultural environments from which specific types of cheese-making traditions were born and, in some cases, have continued to the present. Kindstedt begins as early as possible with archaeological evidence of early fresh cheese making in the Fertile Crescent and its role in pre-Christian religious ritual. He quickly moves on to the introduction of rennet in cheese making and cheese in Greek and Roman civilizations and incorporation into daily life, both mundane and sacred. The last half of the book concentrates on the European cheese-making tradition and the role of monasteries in the development of aged cheeses. Surprisingly, Kindstedt does not spend too much time discussing factory-made cheese and the move away from traditional cheese making. But he does end with a timely discussion on raw milk safety and multinational trade laws that impact traditional cheeses, as well as a brief discussion on the artisanal cheese movement. Cheese and Culture is a well-researched, concise, and valuable addition to any food history collection. Summing Up: Highly recommended. Lower-division undergraduates through graduate students; general readers."All honor and respect to Aristaious -- the Greek god who taught us to make cheese -- and to Paul Kindstedt, who in Cheese and Culture teaches us its glorious history ever since."--Rob Kaufelt, proprietor, Murray's Cheese NYC"From the Garden of Eden to the dairy industries of today, Paul S. Kindstedt unfolds the monumental story of cheese. Vast in scope, rich in detail, Cheese and Culture is a casein-inspired epic."--Eric LeMay, author of Immortal Milk"Cheese and Culture is the book both cheese professionals and cheese geeks have been waiting for. Professor Kindstedt gives us the mostly untold history of cheese and its societal import from 6500 BC to the present, answering all my cheese questions -- even the ones I didn't know I had. Cheese and Culture is the most comprehensive cheese book ever written by an American, a great addition to our collective cheese library."--Gordon Edgar, cheese buyer, Rainbow Grocery Cooperative, San Francisco, and author of Cheesemonger: A Life on the Wedge"In this painstakingly researched yet passion-laced book, Paul Kindstedt shows us how cheese, from its rudimentary beginnings to today's manufacturing, is inextricably linked to culture and, no less, to our future. Cheese and Culture is essential reading for anyone who loves cheese and, equally, cares about the future of food itself."--Laura Werlin, author, Laura Werlin's Cheese Essentials"I love this book - accessible in its prose and style with the breadth and depth of an academic work. All those interested in the role that cheesemaking has played in the development of the world we live in will come away after reading this book with context and understanding, and an intellectual appreciation of why cheese appeals to so many people at an emotional level. Paul Kindstedt has produced a seminal work in Cheese and Culture."--Mateo Kehler, cheesemaker, Jasper Hill Farm"Paul Kindstedt has fashioned a remarkable book about one of humankind's most distinctive foods. Drawing upon comprehensive evidence from archaeology to contemporary artisan cheese making, Dr. Kindstedt shapes the complex story of cheese. He examines the impact of geography and climate, religion, social status and wealth, transportation and commerce... to describe and explain the 8,500-year evolution of cheese from Neolithic humans to present-day America. From archaeologists and anthropologists and historians to cheesemakers and consumers who want to deepen their understanding and appreciation of cheese, Dr. Kindstedt's book will enlighten, entertain, and reveal the fascinating history and culture of cheese. Bravissimi e complimenti!"--Jeffrey Roberts, New England Culinary Institute, and author of The Atlas of American Artisan Cheese"Only a true scholar could weave together the complexity of history, anthropology, language, geography, religion and science to inform and enlighten our understanding of the evolution of cheese making throughout the millennia. Kindstedt, first and foremost with his discerning scientific mind, helps historians inform the heretofore mysteries in the cheese making continuum."--Catherine Donnelly, PhD, co-director, Vermont Institute for Artisan Cheese"Dr. Kindstedt's love and passion for the artisan cheese movement is inspiring. In his latest book, he has presented a beautiful and historically rich mosaic of the history of cheese on our little green planet. With reference to the past, and detailed attention paid to the present, as well as extrospection for the future, Dr. Kindstedt has created an amalgamation of artisan cheese reference, the like of which has not been attempted before."--Matt Jennings, co-owner/executive chef, Farmstead/La Laiterie, Providence, RI"This book will fascinate anyone who loves cheese. With a sweeping perspective, from the earliest prehistoric domestication of goats and sheep to the present, it chronicles how social, technological, and political developments gave rise to the vast array of cheeses we know and love."--Sandor Ellix Katz, author of The Art of Fermentation, The Revolution Will Not Be Microwaved, and Wild Fermentation"No cheese lover or cheesemaker's education will be complete without reading of the epic journey of cheese as it influences and is influenced by human civilization. Paul Kindstedt steers the reader through a vast sea of history with the steady, inspired hand and confidence of a seasoned captain of his subject. What a gift to the world of cheese!"--Gianaclis Caldwell, cheesemaker, Pholia Farm, and author of The Farmstead Creamery Advisor "Given the vast amount that's been written about cheese down the centuries, the surprising absence of a scholarly work on the history of cheese is all the more remarkable. With Cheese and Culture, noted dairy scientist and author Paul Kindstedt has admirably filled this gap to an extent that should satisfy even the most avid cheese geek."--Kate Arding, co-founder, Culture magazineTable of Contents1. Southwest Asia and the ancient origins of cheese 2. Cheese, religion, and the cradle of civilization 3. Bronze, rennet, and the ascendancy of trade 4. Greece, cheese, and the Mediterranean miracle 5. Caesar, Christ, and systematic cheese making 6. The manor, the monastery, and the age of cheese diversification 7. England, Holland, and the rise of market-driven cheese making 8. The Puritans, the factory, and the demise of traditional cheese making 9. The cultural legacy of cheese making in the Old and New Worlds

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Book Synopsis''Who would ever think that a book on cod would make a compulsive read? And yet this is precisely what Kurlansky has done'' Express on SundayThe Cod. Wars have been fought over it, revolutions have been triggered by it, national diets have been based on it, economies and livelihoods have depended on it. To the millions it has sustained, it has been a treasure more precious that gold. This book spans 1,000 years and four continents. From the Vikings to Clarence Birdseye, Mark Kurlansky introduces the explorers, merchants, writers, chefs and fisherman, whose lives have been interwoven with this prolific fish. He chronicles the cod wars of the 16th and 20th centuries. He blends in recipes and lore from the Middle Ages to the present. In a story that brings world history and human passions into captivating focus, he shows how the most profitable fish in history is today faced with extinction.Trade ReviewA must-have book for anyone who loves fish. Kurlansky was innovative (and is now much imitated) in writing a book about how a commodity shaped history. * The Week *This is an extraordinary little book, unputdownable, written in the most lyrical, flowing style which paints vivid pictures and, at the same time, punches into place hard facts that stop you dead in your tracks. Who would ever think that a book on cod would make a compulsive read? And yet this is precisely what Kurlansky has done -- Sir Roy Strong * Express on Sunday *An engrossing and timely little epic * Scotsman *To go out and buy a book on the subject (of cod) is to invite glances of suspicion. While a few eccentrics might think this is a good reason to purchase several copies, for the rest of us it requires a certain leap of faith. Cod...amply rewards such a leap. It is compact and beautifully produced * Mail on Sunday *Refreshing and invigorating, full of fascinating facts * Independent on Sunday *

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Book SynopsisThere is a new cookbook in town. Not just another. This one has the longest recipe to make. Not challenging enough? Edible art and music is possible. Your dinner will become an unforgettable experience for your guests even before you start eating. Your meals won’t be a still life painting on a table anymore or a cooking tv show to impress your friends. And its not just the simple how to bake a carrot cake, it’s a totally new and different one. Groundbreaking in its content. The Creative Chef takes us in his world of creativity and cooking and helps us to make our lives more beautiful when cooking for others. Do you know how to make music out of chocolate? Which scents go well with Russian Vodka and which stories go well with mushrooms? The innovation in your capacities as a chef doesn’t come only with new ingredients and presentation but mostly through these stories that will change not only the way you cook but also how to be inspired by the interconnection of food with everything around you. It´s not so much about cooking and recipes, but more about creating an amazing eating experience. It's full of tips, ideas, and instructions for activities and presentation on and around the dinner table and magic to turn your dinner party into an amazing food experience. You have to have this unique and groundbreaking cookbook, you dig? Don’t stop playing with your food!

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Book SynopsisWhat shall we have for dinner? Such a simple question has grown to have a very complicated answer. We can eat almost anything nature has to offer, but deciding what we should eat stirs anxiety. Should we choose the organic apple or the conventional? If organic, local or imported? Wild fish or farmed? Low-carb or low-cal? As the American culture of fast food and unlimited choice invades the world, Pollan follows his next meal from land to table, tracing the origin of everything consumed and the implications for ourselves and our planet. His astonishing findings will shock all who care about what they put on their plate.Trade Review‘Beautifully written and shocking investigation of what slips into the swelling American stomach ... entertaining and eloquent' * Daily Telegraph *‘This is one of the most thought-provoking books I've read in a while ... After you read this book there will be things you don't want to eat, ever again ... An honest, brilliant, troubling book. I recommend it to anyone' * Evening Standard *‘Convivial, creative and deeply disturbing, though he does offer hope ... it has certainly changed the way I think about food' * Audrey Niffenegger, Guardian *‘On our we-need-to-know-this reading list ... a patient investigation of his nation's calorie industries' * Mail on Sunday *

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Book Synopsis'Sophie Grigson has written twenty odd  excellent  cookbooks, but I think this is the best of them. It is her  first book  for a decade and was obviously driven by a real love of her  subjects,  which are Puglia, people and food. It is witty, informative,  fascinating  and stuffed full of recipes you want to cook.' Prue Leith'Puglia is a region I wanted to get to know intimately, to understand culture, life, history and geography, reflecting through the prism of the food that's put on the tables of locals and tourists, too. I'm reminded of my 20-year old self, scribbling in notebooks as I first travelled through Italy's south, only this time I'm back to stay.' After her children grew up and left home, Sophie Grigson found herself living  alone. About to turn 60, she took the decision to sell or give away most of her belongings, to pack up her car and to drive to Puglia on her ownTrade ReviewJane Grigson, the best cookery writer in my lifetime, would have been so proud of her daughter. Sophie Grigson has written twenty-odd excellent cookbooks, but I think this is the best of them. It is her first book for a decade and was obviously driven by a real love of her subjects, which are Puglia, people and food. It is witty, informative, fascinating and stuffed full of recipes you want to cook. * Prue Leith *Vivid, humorous and unsentimental, Sophie's portrait of modern Puglia, still steeped in old ways, is a delicious treat. * Xanthe Clay *OMFG! This beautiful book is transporting me there. I can't put it down. And the lack of chickens... I never bloody noticed! * Matt Tebbutt *Part travelogue, part recipe book, A Curious Absence of Chickens recounts a lone foodie's peregrinations through southern Italy with humour and candour. * The Times *[A] delicious account of new friends and fantastico food that will leave you hungry for more. * Daily Mail *Take a vicarious trip to southern Italy with seasoned cookery writer Sophie Grigson...She recounts her impressions of everything from the idiosyncrasies of her local market to the region's famous storied olive groves in this charming, sparingly illustrated read, bookended with traditional recipes (some with her slant). One to savour. * Delicious Magazine *

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Book SynopsisFortnum & Mason Food Book of the Year 2020Addresses the paradox of our age: why as we become progressively wealthier, our diets become ever poorer . . . the villains of the piece are familiar and plentiful and Wilson lays them bare' The TimesA riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and where we''re going.''My Ultra-Processed journey began when someone sent me [Bee Wilson''s] article in the Guardian it remains the definitive work in my view and her writing continues to inspire so much of what I do'' Chris van Tulleken, author of Ultra-Processed PeopleAs she wrestles with how and what we eat Bee Wilson is fearless, rigorous, compassionate and totally readable. Thank God we have her' Diana HenryTrade Review‘Bee Wilson weaves staggering information and fascinating insights into a gripping and inspiring story that is both fairytale and horror story. A brilliant must-read about what touches us all’ Claudia Roden ‘Bee Wilson’s fascinating book is a guide to the future of food and how we eat and will be eating. Meticulously researched and written brilliantly’ Ken Hom ‘As she wrestles with how and what we eat Bee Wilson is fearless, rigorous, compassionate and totally readable. Thank God we have her’ Diana Henry ‘Bee Wilson once again proves herself one of the world’s most compelling voices in journalism … This book should be required reading for everyone’ Darra Goldstein ‘This is urgent reading. Bee Wilson writes with a deep understanding of the problems posed by the way we eat today, but she never loses sight of her own love for the joy and promise and power of eating well. I always walk away from her writing feeling more hopeful than despondent, resolved to do better for myself, my family, and the planet’ Chris Ying

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Book SynopsisHow a small handful of giant transnational corporations has come to dominate the farm inputs sector, why it matters, and what can be done about it.Every year, hundreds of billions of dollars? worth of farm machinery, fertilizer, seeds, and pesticides are sold to farmers around the world. Although agricultural inputs are a huge sector of the global economy, the lion?s share of that market is controlled by a relatively small number of very large transnational corporations. The high degree of concentration among these agribusiness titans is striking, considering that just a few hundred years ago agricultural inputs were not even marketed goods. In Titans of Industrial Agriculture, Jennifer Clapp explains how we got from there to here, outlining the forces that enabled this extreme concentration of power and the entrenchment of industrial agriculture.Clapp reveals that the firms that rose to the top of these sectors benefited from distinct market, technology, and policy advantages dating back a century or more that enabled them to expand their businesses through mergers and acquisitions that made them even bigger and more powerful. These dynamics matter because the firms at the top have long shaped industrial farming practices that, in turn, have generated enormous social, ecological, and health impacts on the planet and the future of food systems. Beyond analyzing how these problems have arisen and manifested, the book examines recent efforts to address corporate power and dominance in food systems and assesses the prospects for change.Among the first works to examine deep roots of corporate power in agriculture, Titans of Industrial Agriculture helps illuminate just how corporate actors have encouraged the ?lock-in? of industrial agriculture, despite all its known social and ecological costs.

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Vegan or carnivore? Vegetarian or gluten-free? Keto or Mediterranean? Fasting or Paleo? Our relationship to food is filled with confusion and insecurity. Every day we hear about a new ingredient that is good or bad, a new diet that promises everything. But the truth is that none of those labels matter. The secret to becoming healthier, losing weight, living a pain-free and energetic life and healing the planet has nothing to do with counting calories, reducing portion sizes or feeling deprived - the key is re-learning how to eat like a human.This means finding food that is as nutrient-dense as possible, and preparing that food using methods that release those nutrients and make them safe and bioavailable to our bodies, which is exactly what allowed our ancestors, millions of years ago, to not only live but thrive. Archaeologist and primitive technologist Dr Bill Schindler draws on cutting-edge science and a lifetime of research to show readers how to live like modern 'hunter-gatherers' by using the same strategies our ancestors used - as well as techniques still practiced by many cultures around the world - to make food as safe, nutritious, bioavailable and delicious as possible.With each chapter dedicated to a specific food group, in-depth explanations of different foods and cooking techniques and concrete takeaways, as well as 75+ recipes, Eat Like a Human will permanently change the way you think about food, and help you live a happier, healthier, and more connected life.

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Book SynopsisTraces Japan's coffee craze from the turn of the twentieth century, when Japan helped to launch the Brazilian coffee industry, to the present day. This title shows how coffee and coffee spaces have been central to the formation of Japanese notions about the uses of public space, social change, modernity, and pleasure.Trade Review"Required reading for coffee's true believers and industry insiders." -- Oliver Strand T: The New York Times Style Magazine "You'll find your eyes opened beyond the new and storied cafes you've heard of and into regional corners and paradoxical tastes." Serious Eats "A fascinating 130-year illumination of Japan's deeply rooted sipping culture." LA Weekly "This excellent book combines academic rigour with lively descriptions and compelling prose." Times Higher Education "Provides an engaging and often personal account of Japanese coffeehouses... Highly recommended." -- R. R. Wilk, Indiana University Choice "Merry White has whiled away many hours in cafes in Japan in her professional role as an anthropologist, and wishes to communicate the diversity and intimacy one can experience in them." Times Literary Supplement (TLS) "Perhaps this isn't really a review, more a recommendation - all I can really say is that I enjoyed it, and ... you'll probably enjoy this too." Jimseven "This book will certainly give you ... a lot of new knowledge and maybe a whole new perspective on Japanese culture." Yum "Coffee Life in Japan provides a novel and significant study on contemporary Japanese life." -- Willa Zhen, Culinary Institute of America Journal Of American-East Asian RelationsTable of ContentsIllustrations Preface 1. Coffee in Public: Cafe's in Urban Japan 2. Japan's Cafe's: Coffee and the Counterintuitive 3. Modernity and the Passion Factory 4. Masters of Their Universes: Performing Perfection 5. Japan's Liquid Power 6. Making Coffee Japanese: Taste in the Contemporary Cafe' 7. Urban Public Culture: Webs, Grids, and Third Places in Japanese Cities 8. Knowing Your Place Appendix: Visits to Cafe's, an Unreliable Guide Notes Bibliography Acknowledgments Index

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Book SynopsisA beautifully illustrated and packaged study of the cigar - its history, its production and its joys - from world-renowned expert Nicholas Foulkes and written in conjunction with Davidoff, the world's leading cigar importer. A fascinating gift for anyone wanting to be educated and entertained...'I would recommend it for every cigar-smoker's stocking this Christmas' -- The Field'Entertained, informed and kept me interested throughout' -- ***** Reader review'Amazingly entertaining' -- ***** Reader review'Encyclopaedic, scholarly, elegant, fun' -- ***** Reader review'A superb book' -- ***** Reader review******************************************************************************************"The most futile and disastrous day seems well spent when it is reviewed through the blue, fragrant smoke of a Cigar." Evelyn WaughExploring not just the extraordinary story of tobacco and cigars but also a history that has been instrumental in the foundations of societies and cultures, Cigars will take you on an astonishing journey through landscapes, scents and an incredible roll call of the great, the good and the not-so good. The cigar has provided solace and a chance for worldly contemplation to generations of thinkers, businessmen, writers, entrepreneurs and connoisseurs.In this elegiac offering to the pinnacles of hand-rolled tobacco, world-renowned expert Nicholas Foulkes guides you through the myths, legends, nuances and delicious realities of the smoke-savouring universe, serving as an introduction for the novice and a reference for the connoisseur.A stunning, fully-illustrated gift package, perfect for anyone wishing to be educated and entertained..."A cigar ought not to be smoked solely with the mouth, but with the hand, the eyes, and with the spirit." Zino DavidoffTrade ReviewI would recommend it for every cigar-smoker’s stocking this Christmas * The Field *

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Book SynopsisTiny Moons is a collection of essays about food and belonging. Nina Mingya Powles journeys between Wellington, Kota Kinabalu and Shanghai, tracing the constants in her life: eating and cooking, and the dishes that have come to define her. Through childhood snacks, family feasts, Shanghai street food and student dinners, she attempts to find a way back towards her Chinese-Malaysian heritage.

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Book SynopsisChina is a big country and its cookery is one of the world’s greatest. In the last century all nations everywhere have been introduced to its tastes, flavours and cooking methods. But an understanding of Chinese food history is hard to come by: the country is large and the history is long. Hsiang Ju Lin has interrogated the written record, some of it dating back to the 5th century BC, and most recently from books current in the People’s Republic today; she has translated it and set it into culinary context and thereby allows the modern reader to enter into some of the breadth and depth of literature available.In a sequence of chronological chapters Hsiang Ju Lin plunges into specific topics as diverse as the influence of the Silk Road, the administration of the Imperial palace, the role of tea and sugar, many of the grand banquets of which we have record, the differences witnessed in the southern provinces, vegetarianism, bean curd and soy sauce, birds’ eggs and birds’ nests, the role of salt, the impact of the Western missions, noodles, and the relationship of food and medicine.The reader is able to taste the richness of the heritage, to read for him or herself the words as diverse as the Essential Skills for Common Folk by Jia Sixie (6th cent. AD), Food and Drink by Shen Zinan (7th cent. ), Tao Gu; Zhu Yizun, and Yuan Mei (17th and 18th), the diary of a salt merchant on the east coast and Madame Wu’s Home Cooking from the late Song dynasty.

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Book SynopsisA beautiful new edition of seminal work Sri Owen's Indonesian Food with 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.Sri Owen's Indonesian Food is the most comprehensive account of this ancient and varied cuisine ever published. Sri Owen, the world''s leading authority in Indonesian cooking, provides more than 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions which place them in their regional and cultural settings.From her grandmother's cherished recipes to classic street food and modernized dishes, recipes include: An aromatic lamb stew; Savoury filled wontons; Javanese chicken soup; Pan-fried tuna with red chilli sauce; Sweet potato and vegetable satay; and Ricotta, guava and chilli ice cream.The book is split into two parts in part one a series of introductory chapters examine the role of food in Sri's life and in Indonesian culture

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Book SynopsisPerfect for readers of James Rebanks, Wendell Berry and Thomas Piketty, A Small Farm Future is a refreshingly new outlook on the way forward for society. A vital resource for activists, students, policy makers and anyone looking to enact change. In a time of UNCERTAINTY, what would a truly RESILIENT SOCIETY look like? The recent pandemic has brought to light the fragility of a globalised food system. We have seen firsthand how important farmers are and how scary it can be when supply chains break down. This is precisely the type of crisis farmer and former social scientist Chris Smaje delves into in his ground-breaking debut A Small Farm Future. Destined to become a modern classic, A Small Farm Future plants a flag at the intersection between economics, agriculture and society during a time of immense crisis. Smaje makes the case for organising human societies around small-scale, local and ecological farming in order to meet the environmental and political challenges of our times.Trade Review‘Food is the core of culture, and modern industrial culture is rotting from the inside out due to its reliance on fossil-fueled agriculture. The only viable future is one based on small, ecologically regenerative, labor-intensive farming. Chris Smaje’s brilliant book presents the rationale, surveys methods and issues, and supplies an abundance of insight derived from the author’s twenty years of experience. Every young person should read this book.’—Richard Heinberg, Senior Fellow, Post Carbon Institute ‘We are facing an existential crisis – with species extinction, climate catastrophes, desertification of soil, disappearance of water, pandemics of infectious and chronic diseases, hunger and malnutrition. Industrialized, globalized agriculture based on the myth that it feeds the world is driving the multiple, interconnected crisis. Eighty percent of the food we eat comes from small farms. Chris Smaje’s A Small Farm Future shows that the choice is clear. Either we have a small farm future, or we face collapse and extinction.’—Vandana Shiva, author of Oneness vs. the 1% and Who Really Feeds the World? ‘A Small Farm Future is a solid and truly inspiring book. I have dedicated the last 17 years of my life to creating a micro farm, and what I have learned fully confirms what Chris Smaje says: a small, ecologically inspired farm can produce high-quality, local food while also improving soil fertility, storing carbon, conserving water resources and improving biodiversity. Not to mention creating jobs and improving quality of life. A return to Mother Earth is the foundation on which we can build a new paradigm of sustainable and equitable abundance based on biological resources, renewable energies, eco-construction and solidarity – among individuals and cultures, and across generations. Getting out of a virtual and globalized economy to cultivate the land with love and respect is our only hope to pass on a viable planet to our children. This is also the secret to happiness!’—Charles Hervé-Gruyer, author of Miraculous Abundance; co-founder, Bec Hellouin Farm, France‘On one side we have science-based high tech with neoliberal economics, driven by the perceived need to control nature and to maximize material wealth; and on the other are traditional human skills and values. Whether it’s dressed in the trappings of communism or capitalism or autocracy or democracy, the former is undoubtedly winning. Governments and their chosen advisers the world over equate high tech and measurable economic “growth” with progress. ‘But the dominance of what now passes as modernity is killing us all. The methods it gives rise to and the mindset behind it are at the root of all the world’s crises. What we need now above all else is food production based on small farming – albeit assisted by excellent science and sometimes by high tech; feeding into localised economies; and deployed with true concern for the welfare of humanity and our fellow creatures. Chris Smaje, a sociologist-cum-anthropologist turned smallholder, is showing us exactly what is needed and why. A timely and valuable book – and a very readable read.’—Colin Tudge, co-founder, Oxford Real Farming Conference and the College for Real Farming and Food Culture; author of The Great Re-Think‘A Small Farm Future makes plain that the next 30 years will look very different to the last 30. Yet Smaje’s unique integration of big-picture insight and hard-won experience clears the fog, brilliantly revealing reliable and meaningful paths forward, even as the ground shifts beneath our feet.’—Shaun Chamberlin, author of The Transition Timeline; editor of Lean Logic and Surviving the Future‘This book is such a treat. In an era of generalized crisis, Chris Smaje articulates an appealing, beautiful vision of the future. Chris has walked the talk, which makes his plea all the more powerful and convincing.’—Dr. Giorgos Kallis, ICREA research professor, Universitat Autònoma de Barcelona (UAB)‘Anyone involved in political thought, agriculture, justice, or futurism who is not familiar with Chris Smaje’s writing from his blog should do themselves the favor of picking up this book as soon as possible. Smaje’s writing is pretty much always worth engaging with – whether for the wry humor, the ways he challenges us to think harder and more boldly, his relentless humanism or his ability to marry nuance with accessibility. He is a visionary in the most interesting and exciting meaning of the word. His writing consistently shows him to be an intellectual tour guide par excellence: he may or may not see further than others, but he certainly never fails to help us see what is in front of us better.’—M. Jahi Chappell, executive director, Southeastern African-American Farmers’ Organic Network (SAAFON); author of Beginning to End Hunger‘Chris Smaje brings intellectual rigour to the centuries-old demand for “three acres and a cow”.’—Simon Fairlie, author of Meat: A Benign Extravagance; editor, The Land magazine‘Superb! This book shows with great clarity why we are heading for planetary disaster and suggests ways in which new kinds of more stable social and economic practices might evolve around support for sustainable agriculture. A timely and compelling vision of a New Agrarianism. Highly recommended.’—Paul Richards, author of Indigenous Agricultural Revolution and Ebola; emeritus professor of technology and agrarian development, Wageningen University‘Time to tune in – these are powerful arguments for collective action in agriculture. We know that small farms offer solutions to the crises of our time. Stewardship, guardianship and rebuilding biodiversity is real, meaningful work. If each human engaged meaningfully, every day, in their own subsistence, imagine how much more accountable our society would become. This restoration of our food and ecosystems will take many hands, many years, and much patience and goodwill. This means that those of us already farming will need to become well versed in transmitting the why and the how to those who will join us. The coming radical shifts in ownership, tenure, settlement and structure present an incredible opportunity for sanity, subsistence and self-determination. Onward!’—Severine von Tscharner Fleming, director, Greenhorns; chair, Agrarian Trust‘As a breakdown of the climate, state power and globalized markets pushes us toward an epochal transition, Chris Smaje offers us a hopeful vision of a relocalized, self-sufficient world. With fierce intelligence and rich evidence, he explains the vital role that small farms must play in this emerging future, artfully weaving together neglected strands of economic, ecological, cultural and political thought.’—David Bollier, director, Reinventing the Commons Program, Schumacher Center for a New Economics; coauthor (with Silke Helfrich) of Free, Fair and Alive: The Insurgent Power of the Commons

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Book SynopsisRhiannon Lambert is one of the UK's leading Registered Nutritionists, Sunday Times best-selling author and founder of Rhitrition, a private nutrition clinic in London. In 2020 Rhiannon launched Rhitrition+ which champions evidence based nutritional supplements. Rhiannon is the host of the Food for Thought' podcast, which has surpassed over 7 million listens, where she explores a variety of nutrition topics each week with expert guests. Rhiannon holds a first-class degree in Nutrition and Health, a Master's degree in Obesity, Risks, and Prevention, and diplomas in sports nutrition, and in pre- and post-natal nutrition. She is a Master Practitioner in Eating Disorders, accredited by The British Psychological Society, and a Level 3 Personal Trainer.

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Book SynopsisFor the first time in human history, there is food in abundance throughout the world. More people than ever before are now freed of the struggle for daily survival, yet few of us are aware of how food lands on our plates. Behind every meal you eat, there is a story. Hamburgers in Paradise explains how. In this wise and passionate book, Louise FresTrade ReviewWinner of a 2017 Gourmand World Cookbook Award, National Winner in "Sustainable, for the Public" "[A] fine [book]; the author aims to engage the readers in issues that are crucial to our future existence and well-being, and show us how we can apply them in concrete and meaningful ways."--Amy Bentley, Times Literary Supplement "In Hamburgers in Paradise, Ms. Fresco offers a thought-provoking, encyclopedic analysis of contemporary food issues... Her international perspective is refreshing, her explanations clear and non-technical, and her refusal to endorse easy answers in favor of weighing the costs and benefits of different options a welcome change from the succession of simplistic ideas often found in the media... Hamburgers in Paradise could not come at a more opportune moment."--Rachel Laudan, Wall Street Journal "A pro-capitalist, pro-globalization, pro-technology food book, or so it seems. I am eager to spend more time with this one."--Tyler Cowen, Marginal Revolution "A painstaking study."--Francis Wilson, The Telegraph "In this painstaking study, Fresco has piled her plate high."--New Zealand Herald "A gorgeously produced and fascinating book."--Diane Coyle, The Enlightened Economist "A history of the many foods we eat, the state of global agriculture and a very optimistic view of sustainability in spite of the challenges facing humanity in the near future."--John Farrell, Forbes.com "The abiding and remarkable lingering taste of the book is optimism. This isn't the anticipated rant about food, retail, petrochemical industries, GM Farming, climate change, and every political hot potato, but an enjoyable collection of stories, recollections (and statistics) with an ultimately uplifting tone."--David Haslam, British Journal of General PracticeTable of ContentsINTRODUCTION Food-A Voyage of Discovery ix ONE Paradise: An Exceptional Ecology 1 Pictures of Paradise 1 Paradise as an Ecosystem 8 Paradise Measured against an Ecological Yardstick 11 Paradise as a Garden 15 The Paradise Theory 19 TWO Eve's Temptation: Apple and Hamburger 27 Fall and Knowledge 27 Scarcity and Temptation 33 Rules and Taboos 37 Eve's Hamburger 42 THREE Agriculture: A Triumph of Hard Work 49 Agriculture as Myth 49 The Very Beginning 53 Domestication of Plants and Animals 61 Farming as an Ecological Balancing Act 68 The Dominant Form of Land Use 72 Agriculture as a Matter of Public Interest 79 FOUR Bread: The Most Iconic of Foods 83 Bread as a Symbol 83 Bread as a Staple 88 Carbohydrates 97 Bread and Health 99 FIVE Meat: Necessity and Luxury 103 The Omnivorous Human 107 Essential Nutrients 113 Meat as an Unavoidable By-Product 115 Animal Proteins Have a Place in Almost All Cultures 117 Unease and Change 123 Traditional and Ritual Slaughter 128 Dangers of Livestock Farming 130 New Proteins, New Ideas 132 Meat Avoiders, Meat Reducers, and Flexitarians 137 SIX Liquid Paradise: Food from Water 141 Darting Fish and Dark Monsters 141 Human and Fish 145 From Fish 'n' Chips to Sashimi 152 Seas of Plenty 157 Taming Fish: Aquaculture 162 From Plenty to an Awareness of Scarcity 165 SEVEN Hairy Apples: The Challenge of Biotechnology 171 On Chaos, Monsters, and Paradise 171 Genetic Intervention as Part of Our History 174 Genetic Modification as Continuity and Discontinuity 179 The End and the Means 186 Biotechnology, Hunger, and Poverty (1): The Case of Cassava 189 Biotechnology, Hunger, and Poverty (2): Golden Rice 194 Risks and Continuing Controversies 197 Genetic Resources Aplenty 204 Lost Innocence 208 EIGHT Homesick for Paradise: "Organic" and "Natural" 213 "Organic" and "Natural" as a Moral Choice 213 Related Ideas 219 What Exactly Is "Organic"? 223 Is Organic Better? 227 The Weight of Good Intentions 236 NINE Biodiversity: From Landscape to Gene 243 The Renaissance of the Countryside 246 From Countryside to Cultivated Landscape 251 Farming and Biological Diversity 255 Diversity and Food Security 262 TEN Roast Wolf and Deconstructed Olive: Cooking and Eating as a Worldview 275 Cooking and Eating in the Food Chain 275 Raw, Cooked, and Pure 281 Food as a Mirror of a Changing World 290 Cooking as Construct and Philosophy 296 Slow Food and Whole Food 299 Dinner's Ready! 303 Eating and Cooking as a Dilemma 307 ELEVEN Paradise on Every Street Corner: Food in the City 311 Onions beside the Highways 311 The Belly of the City 319 Daily Temptation: The Supermarket 324 The City as a Public Eating Place 330 Food and Green Places as Urban Counterculture 335 City Farming: The New Interweaving of the City and Food Production 338 The High-Tech Green Metropolis 341 TWELVE An Embarrassment of Riches: The Food Chain 345 The Long Road from Farm to Fork 345 Safe, but Not Risk Free 349 Chained by Chains 354 The Dilemmas of Human Food Supplies 361 Reading Food: Logos, Certificates, and Labels 368 THIRTEEN A Shrinking Paradise: Back to Scarcity? 375 Paradise in Crisis 375 Nature and Guilt 380 How Scarcity Disappeared 386 Trouble in Paradise: Real Scarcity and Shrinkage 389 Paradise Won and Lost 399 FOURTEEN A Paradise within Reach: Sustainable Food Production 403 The Future Is Now 403 Lessons of the Green Revolution 408 The Price of Food 414 Sustainability as Political Consensus 417 Market Failures 421 Small Farms: The Key to Sustainable Food? 425 Sustainable Green Revolutions 428 FIFTEEN Food: Irresistible and Emotionally Charged 437 Hunger and Scarcity 437 Beyond Paradise: The Distribution of Scarcity 441 The Obesogenic Environment 444 Fat or Lean 448 Emotionally Charged Food 454 Food Choice and Moderation 457 From Abundance to a Healthy Balance 461 SIXTEEN In Conclusion: Eve's Paradise 471 The Hamburgerization of the World 471 Paradise Lost and Found 475 The Great Stalemate 479 Dietary Laws, Again 483 And Paradise? 487 Bibliography 491 Index 519 Color plates follow pages 174 and 270.

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Book SynopsisLos Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—EsquireTrade Review"I’m super jazzed about this book because this is what I stay up at night thinking about . . . . For a lot of people getting into fermentation, understanding the ideas and philosophies around it will help put them at ease with the practical application and act of fermenting, growing molds, and using them to produce food."—Jeremy Umansky, coauthor of Koji Alchemy"This book is a must read for anyone eager to transform our society for the better." —Rob Greenfield, author of Food Freedom"A strange, wondrous book that does exactly what the title promises. Katz, a high priest of fermentation, poetically draws together threads that link the world of the microbiome to the macro: art, religion, sex, emotion, memory, activism, growth, death, family and one’s own sense of self."—Helen Rosner, the New Yorker, via Instagram"This book is amazing... I’m a huge fan of [Sandor’s] so I think I can say this straight up: I think it is the best thing [he’s] written.... A meditative, analytical call for change."—Chef Dan Barber"An amazing, beautiful meditation . . . A meditation in the classical sense of thinking and fermenting through your emotions and feelings about the world.... I knew this was going to be different and I am so thrilled it is."—Chef David Zilber, coauthor of The Noma Guide to Fermentation"A swift, spicy, and timely read."—Bill Addison, Los Angeles Times"The book’s full-page images are mesmerizing."—Saveur Booklist— “Having written his comprehensive guide to all things fermented, The Art of Fermentation, Katz turns philosophical, trying to find deeper meanings in what the physical nature of fermentation means in the wider culture.”"This is not really a food book. It’s something much deeper. It’s a manifesto for living and thinking in a new way."—Jeff Gordinier, Food & Drinks Editor, Esquire "Katz taught us how to make sauerkraut and kimchi. Fermentation as Metaphor helps us think about them." —Boston Globe"Fermentation as Metaphor is audacious, often surprising."—The Guardian"A new book by Sandor is always an event for us fermentos!"—Michael Pollan, via Twitter

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Book SynopsisDavid J. Mabberley is a botanist and writer. He is director emeritus, Botanic Gardens of Sydney; an emeritus fellow at Wadham College, University of Oxford; adjunct professor at Macquarie University, Sydney; and professor emeritus at the University of Leiden. He is the author of Mabberley's Plant-book, now in its fourth edition, and co-author of Joseph Banks' Florilegium.

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Book SynopsisPoached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life. One of the most enduring symbols throughout antiquity, eggs were used by the Romans to dispel evil spirits, modeled as priceless artifacts for the Russian nobility, and were woven into Egyptian mythology. In the debut volume of TASCHEN’s series with cult-favorite The Gourmand journal, we celebrate the link between food and culture in a visual and literary exploration of the powerhouse kitchen staple. A collection of original essays and archetype recipes, from the perfect poach to artful desserts, celebrates the diversity of culinary traditions around the world. The Gourmand’s Egg. A Collection of Stories and Recipes is illustrated with exclusive commissions by acclaimed still life photographers—equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably The Gourmand. Rounding out the volume are works from art history’s titans, including Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney, and Man Ray alongside texts from chef, food writer, and critic Ruth Reichl and writer and editor Jennifer Higgie, and more. “In cooking — as in almost every-thing else,” Reichl said. “It all starts with an egg.”Trade Review“This tasty title is well worth dipping (your soldiers) into.” * World of Interiors *“[A] gorgeous, frothy offering from food-culture journal The Gourmand.” * World of Interiors *“…entertainingly explores the cultural and culinary history of the egg, with spectacular imagery and essential recipes.” * Delicious *“As this lavishly ovophilic work demonstrates, eggs are loaded with symbolic and metaphoric potential, and their hold on the artistic imagination, as well as our appetites, can be traced back through the millennia.” * The Observer New Review *“The humble egg has provided inspiration well beyond the kitchen and is celebrated in all its guises in The Gourmand’s Egg: A Collection of Stories and Recipes.” * ArtReview *“…an absolute playground for the eyes and mind.” * vanityfair.com *“Celebrating the endless possibilities of the egg… whether it’s poached, scrambled, boiled, whipped, deviled, painted, or even tossed, the egg is here celebrated in all its various guises: as both humble household ingredient and ever-powerful source of life.” * vogue.com *“The Gourmand's Egg. A Collection of Stories & Recipes dives into the cultural relevance and history behind the oval wonder, while blessing our eyes with the most eclectic visual companions we've ever seen inside the pages of a cookbook.” * Tasting Table *“…turns the staple (ingredient) into a star, and charts its significant beyond the kitchen.” * Apollo *“A closer look at how eggs became a complex motif in countless works of art.” * Salon *“Every food-lover’s favourite magazine ‘The Gourmand’ has begun a series of books dedicated to singular foods, featuring essays, recipes and always beautiful imagery. Scramble to get your mitts on the first, centred on the humble egg.” * ES Magazine *“The Gourmand’s Egg is the first in a new series of sumptuous art books by TASCHEN, celebrating the connections between art and food.” * The Telegraph *“A cracking new look at the egg… Culinary, cultural… it’s all collected in this fascinating compendium of all things ovoid.” * The Financial Times *“Cracked, over-easy or richly symbolic: the humble egg in art.” * The Observer *“Editorially experimental, visually conceptual, but highly accessible because of the sheer wit of its inventive features, The Gourmand offers surprising delicacies.” * The Guardian *

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Book Synopsis‘There is more history in a bowl of pasta than in the Colosseum,’ writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City, and global civilization. Food, he argues, is history’s secret driving force. From the starter of bread, Viestad traces the origins of wheat and its role in Rome’s rise and downfall; from his sorbet dessert he recounts how the hunger for sugar fuelled the slave trade. Viestad’s dinner may be local, but his story is universal. His ‘culinary archaeology’ is an entertaining, flavourful journey across the dinner table and time. You’ll never look at spaghetti carbonara the same way again.Trade Review'As enchanting as it is fascinating: Andreas Viestad has a calm gift for evocative scene-setting, story-telling and, crucially, for making and exploring connections that bring everything illuminatingly to life.' – Nigella Lawson; 'A fascinating look at food and its history through the prism of one classic restaurant in Rome. Andreas Viestad has created a “culinary archaeology” that’s as erudite as it is gripping. He’s as comfortable with amusing asides and anecdotes as he is with the deepest digs. His writing leaves you entranced, hugely enlightened – and hungry.' – Marina O’Loughlin, Restaurant Critic for The Sunday Times; 'Andreas Viestad has written a fascinating, thought-provoking and funny book about the importance of food in history. He zips seamlessly between the smells and flavors of a meal in a restaurant in Rome and the long lines of history.' – Alice Waters; 'Viestad comes across as a genial companion, both confident and unassuming . . . Dinner in Rome avoids the florid excesses of much food writing and offers instead the simpler pleasures of a well-crafted book with satisfying body and depth.' – Financial Times; 'Approaching the history of Rome – and civilisation more widely – through a single meal enjoyed at an Italian restaurant is an ambitious premise, but it's one the makes for rewarding reading . . . This accessible account is a perfect pairing of food and history.' – BBC History magazine; 'Viestad . . . has had the strikingly good idea of writing a foodie history of the world by examining a single meal eaten there . . . [a] riveting volume.' – Paul Levy, The Spectator; 'Food serves as a gateway into the rich history of Rome. Viestad works as a culinary archaeologist using food to unearth the historic narratives of the Eternal City from the rise and fall of ancient Rome built from the loaves of bread to how lemons influenced the nineteenth-century mafia. Dinner In Rome is perfect for the history buff more interested in a good story than cooking their own dinner.' – America Domani; 'Perfect for an armchair traveler or as a bit of homework before your own Roman adventures, Dinner in Rome provides plenty of history alongside some contemporary dining suggestions.' – Ivory Owl Reviews; '10 mejores libros para devorar de 2022.' – Tapas Magazine, Spain; 'It’s fun! You learn a lot reading this book. And you get hungry, too. Take up the opportunity to read this creative and interesting book. Dinner in Rome by Andreas Viestad is highly recommended. A fine addition to your food and wine bookshelf.' – Mike Veseth, The Wine Economist; 'History and food memories are everlasting. They bring an eternal pleasure of time and place throughout the decades and centuries. This book reminds us of how deeply rooted food is in our travels, stories and traditions.' – Daniel Boulud; 'A uniquely beautiful, historical account of Andreas’ two-hour meal at a well-known trattoria in the Campo dei Fiori area of Rome. For me, Rome is the eternal city and one that I love for its history, art, architecture, and food. Andreas has brought the history of the world to life through a meal at a Roman table. He writes an entertaining and beautifully written account of how food shapes not only who we are but where we were and where we go as humans. This is a wonderful addition to my collection of cookbooks and culinary memoirs and travel books. It is a book that tells the history of the world according to the food that is eaten on a leisurely afternoon in one of the world’s most beautiful and historical cities. A must-read.' – Lidia Bastianich, author, chef and host of PBS’s Lidia’s Kitchen; 'If 'Culinary Archaeology' had been a course major back when I was in college, I just might have graduated with honors. Andreas Viestad takes us on an evocative journey through time, effortlessly weaving past and present, and transforming one classic Roman meal into an appetite-inducing learning experience. This is the best possible insalata mista: with equal parts cookbook, history lesson, travelogue, and fantasy. It’s right up there with sitting in the Campo dei Fiori on a gorgeous spring day, devouring a hillock of crispy carciofi alla guidea.' – Danny Meyer, restaurateur, author of Setting the Table: The Transforming Power of Hospitality in Business; 'Insightful and enchanting. Viestad reminds us of the power of food and how it has greatly impacted the formation of world history.' – Eric Ripert, chef; 'Everyone’s dream is to visit Rome, to sit down at a restaurant and enjoy one Italian meal that makes you experience flavor, tradition, and passion all at the same time. Andreas Viestad’s must-read Dinner in Rome takes things a step further, inviting you to travel with your mind and your palate. His two-hour dinner is a journey to last a lifetime.' – Cristina Bowerman, chef patron, Glass Hostaria, Rome; 'Fantastic book! Essential reading for anyone who loves Italian food and wants to immerse themselves in the incredible food culture of Italy.' – Giorgio Locatelli, chef; 'Dinner in Rome is, like a good carbonara, an effortless combination of ingredients that come together to make the perfect dish . . . filled with humour, as well as a deep appreciation of the subject . . . the book lives up to expectations: every section is as tasty as promised, every chapter a joyful mouthful of information, bursting in surprising and juicy ways . . . utterly scrumptious.' – GetHistory.co.uk; 'Combining history, gastronomic know-how, and 50,000-plus restaurant meals, Norwegian food writer Viestad begins this armchair-traveling foodie history with a June dinner at his favorite Roman restaurant, La Carbonara in Campo de Fiori, going on to dissect elements of his meal in food-titled chapters . . . Dinner in Rome is a must-read, even for those not so fascinated by the foodie-verse.' – Booklist starred reviewTable of ContentsThe Center of the Universe Bread Antipasto Oil Salt Pasta Pepper Wine Meat Fire Lemon Sources Acknowledgments

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Book SynopsisWINNER OF THE FORTNUM AND MASON FOOD BOOK AWARDLONGLISTED FOR THE ANDRE SIMON AWARDA brilliant, passionate and spellbinding tour de force' Claudia RodenThe epic tale of the world''s most sophisticated gastronomic culture, told through a banquet of thirty Chinese dishesChinese was the earliest truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese food has the curious distinction of being both one of the world''s best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication - but today that is beginning to change.In this book, the James Beard Award-winning cook and writer Fuchsia Dunlop explores the history, philosophy and techniques of China''s rich and ancient culinary culture. Each chapter examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular aspect of Chinese gastronomy, whether it''s the importance of the soybean, the lure of exotic ingredients or the history of Buddhist vegetarian cuisine. Meeting local food producers, chefs, gourmets and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is made, cooked, eaten and considered in its homeland.Weaving together historical scholarship, mouth-watering descriptions of food and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.

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Book SynopsisFor a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today?In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age.From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From theTrade ReviewBread, a name that tastes ancient and "natural". But bread does not exist in nature. Since it was invented it has been a symbol of innovation and creativity. Bread is the perfect food, designed by humans for humans. After millennia, it continues to hold the secret of humanity. * Massimo Montanari, Professor of Medieval History, Bologna University, Italy *In a masterful and lively study, as rigorous as it is graceful, Scholliers insists on the essential : bread is at the core of public and private life, as much a political and social as a nutritional and gastronomical object, a powerful force of and for life, yet also a reminder of its fragility. * Steven Laurence Kaplan, Goldwin Smith Professor emeritus of European History, Cornell University, USA *Bread was, for centuries, the staple of most Europeans’ diets. Here Peter Scholliers weaves together economic and medical histories, the daily lives of workers, the histories of technology and consumption, to demonstrate how a simple item like a loaf of bread can trace historical change in all its complexity. * Rachel Rich, Reader in Modern European History, Leeds Beckett University, UK *Table of ContentsIntroduction Part I: The Consumer 1. Eating Bread 2. Types of Bread 3. Prices and Purchasing power 4. Acquiring Bread: Baking, Buying and Stealing 5. Calories, Kilos and Grams 6. Bad bread: Fraud, Additives and Riots Part II: The Baker 7. Artisanal Baking 8. Technology and Hygiene 9. The Factories 10. Wages, Costs and Profits 11. Image, Status and Wealth 12. Politics, Strikes and Consultations Part III: The Government 13. Grain Policy 14. Price Control 15. Fraud on the Track 16. School and Education 17. Committees, Councils, Institutes and Agencies Conclusion: Good Bread Glossary Bibliography Appendices Index

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Book Synopsis'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life… without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain… so grateful to have this.' - Stephen Fry 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' – Marina O'Loughlin, British journalist, writer and restaurant critic Discover over 550 much-loved authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland, celebrating the rich traditions of regional and seasonal British cooking In The British Cookbook, author and food historian Ben Mervis takes readers on a mouth-watering culinary tour across England, Wales, Scotland, and Northern Ireland, revealing a cuisine as diverse as the landscape from which it originates. Part cookbook, part cultural history, this deeply researched collection of 550 authentic recipes encompasses home-cooked classics, such as Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, and Victoria Sponge; lesser-known and regional recipes, such as Bonfire Night Black Peas and Dublin Bay Prawns; dishes deeply steeped in British history, such as Haggis and Devils on Horseback; and iconic dishes with roots outside of the United Kingdom, such as Chicken Tikka Masala, Curry Goat, and Sesame Prawn Toast. The recipes are fascinating to read and easy to follow, with lively descriptions of each dish's origins; clear, user-friendly instructions; and helpful notes on unique ingredients and techniques. Stunning photographs of food and local scenery complete this exciting ode to British cuisine. Chapters include: Eggs and Dairy Soups and Stews Vegetables Fish and Shellfish Poultry Game and Game Birds Beef Pork and Lamb Savoury Pies and Pasties Stuffings, Dumplings, Porridge and Pastry Griddle Cakes and Breads Oven-Baked Breads and Savoury Bakes Cakes, Buns and Biscuits Puddings and Pies Sauces, Confections and PreservesTrade ReviewFeatured in Travel + Leisure's Best Fall Food Books Featured in Eater's Top 10 Best Cookbooks of Fall 2022 Featured in Food & Wine's Best Fall 2022 Cookbook 'Oh what a perfect book. It makes me want to take a year off and stand in a kitchen, all day every day trying to bring these wonderful dishes to life … without a hint of jingoistic grandstanding it reminds us what a rich, varied and proud cuisines we have in Britain … so grateful to have this.' – Stephen Fry 'Staggeringly comprehensive and deeply researched, it's a big, greedy, engrossing banquet of a book.' – Marina O'Loughlin, British journalist, writer and restaurant critic 'A fascinating dive into the historic underbelly of British cuisine … required reading for any person interested in food.' – René Redzepi, head chef and owner of restaurant noma in Copenhagen 'Just what the doctor ordered: a thoughtful, intelligent, tried-and-true compendium ... lovely stuff, and timely.' – Elisabeth Luard, food writer, artist and broadcaster 'A great compendium of traditional recipes, and an excellent introduction for home and professional cooks alike; I greatly enjoyed learning about many regional recipes I'd never heard of before.' – Pierre Koffmann, internationally acclaimed chef 'A wonderfully rich book' – Diana Henry, The Telegraph 'A treasure trove of splendidly named delicacies … This is one of those cookbooks that works as well for reference as it does for actual cooking, though the wealth of griddle cakes, crumpets, loaves, and buns alone makes a compelling case for the latter.' – Eater 'The reader comes away with a newfound understanding and appreciation of the wonderful nuances of good British fare' – Delicious 'Mervis masterfully moves between the sublime and the scrumptious ... Pure poetry' – Monocle 'Ready for a culinary tour of England, Wales, Scotland, and Northern Ireland? Author and food historian Ben Mervis is your guide answering your questions on British cooking.' – Philadelphia Inquirer 'This cookbook celebrates both traditional British cuisine as well as the multi-faceted cuisine it has evolved into with the influences of migration and immigration - truly representing the essence of Britain as a country that embraces change and integration.' – Sumayya Usmani, author Summers Under the Tamarind Tree 'Nothing goes to waste in this bountiful feast. Anglophiles and hungry history buffs will find much to explore.' – Publishers Weekly 'Looking for your meat pies and puddings? [The British Cookbook] has 'em, along with roasts, trifles, all manner of cakes and breads, and much more.' – Stained Page News 'This 464-page, fire-engine-red tome is a once-in-a-generation anthology containing hundreds of British recipes both familiar … and more obscure.' – Saveur 'The tide is finally turning on the outdated notion that British food isn't crave-worthy. Ben Mervis showcases the variety of British cooking with a robust collection of favored staples like the Full Breakfast, Mince and Tatties, and the Scotch Egg (a dish I've yet to master), as well as many, many more. The book is laid out with an easily navigable index and punctuated by dreamy images of the English countryside. For those who love a good British dish and want some inspiration in between trips across the pond, this cookbook is for you.' – Sean Flynn, Food & Wine

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Book Synopsis

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Book Synopsis

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Book Synopsis''I cannot recommend this book enough'' Dr Rupy Aujla''Your diet affects your body but it also affects your brain.Brain Food uses cutting-edge research to highlight the connection between nutrition and our brain''s health, busting through pseudoscience and demonstrating how we can all change our diet most effectively. Based partly on her own discoveries, and using emerging science, for example on the connection between the brain and the gut, Dr Lisa Mosconi, an expert in both neuroscience and nutrition, reveals the foods and drinks that can prevent dementia, stress, cognitive decline and memory loss - no matter how old we are.Innovative and timely, and with accompanying brain-boosting recipes and lists of what to eat and what to avoid, Brain Food provides the ultimate plan for maximizing our brain power.Reveals the foods that will keep your brain in tip-top shape AND prevent dementia''Daily Mail''A criTrade ReviewBrain Food is a critically important book. Food is medicine or it is poison. The brain uses 20-30% of the calories you consume. If you want to keep and save your brain you have to get your food right. Brain Food will help you do just that in a delicious, easy way. -- Daniel G. Amen, MD, Founder, Amen Clinics and author of Memory RescueIf we knew what our brains looked like, we'd take better care of them. Often surprising, always accessible, this fascinating book not only reveals the science behind neuro-nutrition, it shows us what we could be eating for maximum brain power. -- Sara Gottfried MD, New York Times bestselling author of Younger, The Hormone Reset Diet, and The Hormone CureThis is one of the most exciting reads on brain health that I have ever come across. As well as the fascinating and relatable science, Dr Mosconi has expertly complemented the wealth information with delicious recipes influenced by her work and emerging research into gut health. A doctor after my own heart! I cannot recommend this book enough and it gives yet further evidence about the true power of nutrition on our health. -- Rupy Aujla, author of The Doctor’s KitchenNatural food, rooted in the Mediterranean style and gut-friendly, is the miracle pill we have the opportunity to ingest 3 x a day for a healthy brain and body. Dr Lisa Mosconi explains the science and how to reap the benefits of foods in all their complexities and synergies eaten with pleasure at each meal. -- Jeannette Hyde, Author of The Gut MakeoverCan a Mediterranean diet help avert Alzheimer's? Mosconi's persuasive account of the surprising connection between food and brain health sparkles with well-researched nutritional evidence. Brain Food offers culinary wisdom and reasons for hope in equal measure. -- Richard Wrangham, PhD, Ruth B. Moore Professor of Biological Anthropology at Harvard University and author of Catching FireOver the years, I have learned so much from the work of Dr. Mosconi, whose accomplished credentials spanning both neuroscience and nutrition are wholly unique. This book represents the first time her studies on the interaction between food and long-term cognitive function reach a general audience. Dr. Mosconi always makes the point that we would eat differently and treat our brains better if only we could see what we are doing to them. From the lab to the kitchen, this is extremely valuable and urgent advice, complete with recommendations that any one of us can take. -- Dr. Richard S. Isaacson, MD, author of The Alzheimer's Prevention and Treatment Diet, and Alzheimer's Treatment Alzheimer's Prevention: A Patient & Family GuideScientists know that diet plays a huge role in brain health - and now Brain Food distils this research into a practical guide. Dr. Mosconi provides accessible advice and lots of options for fuelling your brain and ageing well. This is an empowering resource for anyone who wants to take their brain health into their own hands (and spoons, and forks). -- Kelly McGonigal, PhD, author of The Willpower Instinct and The Upside of Stress

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Book SynopsisAs we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we share our fleshy substance with other living beings, whom we cultivate, cut into pieces, transport, prepare, and incorporate—and to whom we leave our excesses. This has far-reaching philosophical consequences. Taking human eating seriously suggests a reappraisal of being as transformative, knowing as entangling, doing as disperseTrade Review“Its writing limpid, its organization elegant, its argument scintillating, this book is inspirational. And radical. Annemarie Mol effectively unseats the mindset that cannot see past people as thinking and embodied beings. While her address is to questions as they are posed in philosophy, this book will find huge sympathy among those dealing with anthropological materials of all kinds and stages a striking provocation for the general reader who asks whether scholarship can tell us anything new.” -- Marilyn Strathern, author of * Relations: An Anthropological Account *“In characteristically crisp and inviting prose, Annemarie Mol thinks through eating—its social acts, sensory experiences, and metabolic processes—to re-metabolize the wisdoms so many of us have absorbed about knowing and relating, being and doing, subjectivity and agency. Eating in Theory offers a nourishingly pluralistic vision of humans permeable to their surroundings, interdependent rather than autonomous, and hungry for further thinking. It’s a book to savor.” -- Heather Paxson, Professor of Anthropology, Massachusetts Institute of Technology"Eating in Theory is a tasty and satisfying treat for anyone interested in human-nature relationships, refreshing theoretical perspectives, food studies, ethnography and more." -- Ola Plonska * LSE Review of Books *"[I]n detailing much of her critical reflection on a certain valued practice of thinking over those of eating, Mol eloquently brings into the limelight the vitality of abandoning grand theories aimed at explaining all human beings, and especially those not situated in their own theorization." -- Elin Linder * Anthropology Book Forum *"A remarkable book. . . . By dispensing with the ontological need for knowledge to be universal, Eating in Theory lives up to its title and truly theorizes eating as an act of meaning and meaning making. . . . Mol’s analysis unfolds fluidly and clearly. . . . Highly recommended. Graduate students, faculty, and professionals." -- M. A. Lange * Choice *"I know of no health researcher who so compellingly takes health out of individual bodies and situates it in the collective ecology that bodies depend on. . . . No writings seem more relevant to the crises of the present moment." -- Arthur W. Frank * Journal of Medical Humanities *"[A] terrific little book. . . . . Anthropologists and sociologists with an interest in Food Studies can easily make strong use of Eating in Theory, as well as of course philosophers of many disciplines preoccupied with the question of what we can wrap our collective Western mouth—rather than our head—around the most pernicious theoretical effects of the Anthropocene." -- Megan Volpert * Popmatters *"I find this book a valuable philosophical and theoretical contribution to our understanding of eating and food. I find it especially useful because Annemarie Mol demonstrates, through her scrutiny of such philosophical categories as Being, Knowing, Doing, and Relating, the multiple entanglements between people, between humans and nonhumans, that highlight the complexities of eating. As she successfully demonstrates, this traditionally banalized act can be productive for thinking about what it means to be human at a time when multiple empirical realities challenge universal philosophical understandings." -- Steffan Igor Ayora-Diaz * Journal of Anthropological Research *"Eating in Theory proves to be not only brief and approachable, but exciting and thought-provoking for foodways scholars. Reminiscent of Sarah Pink’s work on sensory ethnography, Mol introduces the reader to exciting new approaches in studying food and eating. Through thoughtful fieldwork passages and engaging analysis, Mol teaches us to view the world through eating, relating it to larger issues of overconsumption and ecological sustainability." -- Ema Noëlla Kibirkstis * Digest *"This book unravels the particular and ever-present model of the human derived from Western epistemologies while demonstrating its perniciousness by experimenting with alternatives. . . . Mol's voice is precise, challenging, and insightful. . . . Mol's ideas inspire a way of laboring in the world, of which the academia is part." -- Jessica Hardin * Anthropological Quarterly *"Eating in Theory brings Mol’s sophisticated approach to materiality and its enactment to bear on the prosaic topic of eating. This fascinating yet complex topic is much enriched by her approach and clarity. . . . Mol’s choice of the familiar yet always fascinating topic of eating has allowed her to create a very helpful primer and companion for a posthuman understanding of being, knowing, thinking, and relating. Naturally it is of interest to anyone interested in the topic of food and eating but should also be read widely across the humanities and social sciences for its contributions to thinking around ecological sustainability and philosophy." -- Hannah Drayson * Leonardo *Table of Contents1. Empirical Philosophy 2. Being 3. Knowing 4. Doing 5. Relating 6. Intellectual Ingredients Acknowledgments Notes Bibliography Index

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Book SynopsisWe all need to understand the story behind our food. This is the strongest and most articulate case for understanding the central importance of grazing livestock in sustainable food systems that I’ve read. Patrick Holden, founder and chief executive, Sustainable Food Trust With more public awareness of the connection between health and diet, food, climate and farming, Defending Beef – a modern classic on sustainable food culture – has never been more timely. As the meat industry – from small-scale ranchers and butchers to sprawling slaughterhouse operators – respond to climate threats, a pandemic and the rise of plant-based and lab-produced meats, environmental lawyer turned cattle farmer Nicolette Hahn Niman delivers a passionate argument for responsible grassfed, meat production and consumption in this updated and expanded new edition of her bestselling Defending Beef. Hahn Niman dispels popular myths about how eating beef is bad for our bodies and the planet. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight, livestock can play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there.Grounded in empirical scientific data and citing examples of regenerative agriculture from around the world, she illustrates how cattle can help build carbon-sequestering soils to mitigate climate change, enhance biodiversity, prevent desertification and provide essential nutrition.Trade Review“Defending Beef is a no-nonsense, scientific yet holistic look at the important role well-raised meat has in our food system and in ecosystem function. Nicolette Hahn Niman intelligently busts the common misperceptions about cattle and explains how, when managed properly, they can have a positive impact on the environment.”—Diana Rodgers, registered dietitian, filmmaker and coauthor of Sacred Cow: The Case for (Better) Meat“With all the rhetoric we are hearing today about how cows are destroying the planet, it is enlightening to hear the truth. Nicolette Hahn Niman delves deep into the science and sets the record straight: ‘It’s not the cow, it’s the how’! Now, consumers can enjoy the health benefits of nutrient-dense beef while healing our ecosystems! A must-read for consumers, ranchers, and policymakers.”—Gabe Brown, regenerative rancher and author of Dirt to Soil“The original edition of Defending Beef offered a compendium of everything a person should know about the role of beef cattle on the landscape and in our diets. This brand-new edition is more like a meta-analysis, chock-full of references, that dismantles almost every argument made against the ecological and nutritional importance of beef. While Nicolette Hahn Niman decries the industrial beef model, she makes a clear and compelling case why well-managed cattle grazing is a critical tool for capturing carbon and turning nonedible plant material into protein, as well as for supporting regenerative farming methods. This book should be on the shelf of anyone who cares about our climate and food system.”—Rebecca Thistlethwaite, coauthor of The New Livestock Farmer“In this exhaustive and well-documented treatise, Nicolette Hahn Niman manages to be both informative and engaging from cover to cover. I especially appreciate the long myth-busting section that debunks many oft-cited anti-beef studies. This is the perfect book to have at your fingertips when you’re in a dispute with someone who thinks meatless lab burgers are a great way to go.”—Ridge Shinn, founding CEO, Big Picture Beef“In this remarkable book, Nicolette Hahn Niman proves herself to be a true environmentalist—one who is willing to dig deeply, challenge orthodoxies, and get to the truth. You should read Defending Beef not only for the compelling case she makes for sustainable meat production, but also as an example of critical thinking at its finest.”—Bo Burlingham, editor-at-large of Inc. magazine and author of Small Giants and Finish Big: How Great Entrepreneurs Exit Their Companies on Top“I have traveled to every state in the U.S. during both summer and winter and have seen the land in extensive rural areas. There are huge land areas in this country that cannot be used for crops. The only way to grow food on these lands is by grazing animals. Grazing done properly will improve the land. Defending Beef shows clearly that beef cattle are an important part of sustainable agriculture.”—Temple Grandin, author of Animals Make Us Human and professor of animal science, Colorado State University“Anyone hesitating to eat beef due to environmental or nutritional concerns needs to learn the other side of the story. Defending Beef is both scientifically accurate and highly readable. Kudos to Nicolette Hahn Niman for successfully engaging in one of the biggest environmental tensions of our day.”—Joel Salatin, farmer and author“Creating healthful, delicious food in ecological balance is among humanity’s greatest challenges. In this insightful book, Nicolette Hahn Niman shows why cattle on grass are an essential element. Every chef in America should read this book.”—Alice Waters, founder/owner, Chez Panisse, and author of We Are What We Eat“Anyone who doubts that beef can be part of a sustainable food system and healthy diet should read this book. Defending Beef proves beyond a shadow of a doubt that we can feel good about eating beef that’s raised the right way.”—Steve Ells, founder and CEO, Chipotle Mexican Grill“Nicolette Hahn Niman just became beef’s most articulate advocate. In Defending Beef, she pivots gracefully between the personal and the scientific, the impassioned and the evenhanded. It’s a deeply compelling and delicious vision for the future of food.”—Dan Barber, author of The Third Plate“Defending Beef is a brave, clear-headed, and necessary addition to the discussion about sustainable food systems. Using hard data and solid scientific research, Nicolette Hahn Niman, a lawyer turned rancher, presents a convincing case that everything we thought we knew about the environmental and human health damage caused by beef is just plain wrong.”—Barry Estabrook, author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit“The prosecution will never rest after the case presented here by this unusually well-armed defense lawyer. Exactly how much and in what ways cattle benefit our world—whether or not we eat beef—have never been more thoroughly explained. Cattle are lucky to have such a remarkable rancher gal come to their aid on our behalf.”—Betty Fussell, author of Raising Steaks: The Life and Times of American Beef“Nicolette Hahn Niman’s Defending Beef is as timely as it is necessary. With patience and passion she separates truth from fiction in the emotional debate about the role of beef in our lives and the effect of its production on our planet. Far from being a bogeyman of climate change and other environmental concerns, she argues, cattle, when properly managed, can play an important role in local food systems, land health, and carbon sequestration. The key is treating cattle as an ally, not an enemy, and exploring opportunities instead of simply pointing fingers. In this exploration, Defending Beef leads the way!”—Courtney White, founder, Quivira Coalition, and author of Grass, Soil, Hope“In our collective confusion and desperation about the environment, many zero in on cattle as an unlikely culprit for everything from water pollution to climate change. In Defending Beef, author, rancher, and environmental lawyer Nicolette Hahn Niman takes a nuanced look at the impact of livestock on land, water, the atmosphere, and human health. With clarity and eloquence, she puts research in context and shows that the raising of cattle can be destructive or restorative, depending on how the animals are managed. Cattle—and common sense—have found their champion.”—Judith D. Schwartz, author of Cows Save the Planet“Issues related to the long-term health effects of red meat, saturated fat, sugar, and grains are complex and I see the jury as still out on many of them. While waiting for the science to be resolved, Hahn Niman’s book is well worth reading for its forceful defense of the role of ruminant animals in sustainable food systems.”—Marion Nestle, professor of nutrition, food studies, and public health at New York University and author of What to Eat“I hope this book, which is more about the future of humanity, will be read by every citizen—not just those who feel the need to defend their meat-eating preferences. Biologist, environmental lawyer, and mother Nicolette Hahn Niman has provided a balanced report on the effects of cattle production on our environment, health, and climate change. Openly accepting the damage done by modern-day cattle production—on the land and in factory feedlots—she effectively argues that cattle themselves are not the problem; it is the way they are being managed that is endangering our health, environment, and economy. We can do something about that, and we must for the sake of our children and grandchildren. Key to our success will be an informed citizenry—for whom this book will be an invaluable tool.”—Allan Savory, founder and president, the Savory Institute“Defending Beef is an important book. Nicolette Hahn Niman had me at the chapter ‘All Food Is Grass,’ where she unpacks the complex clash of views over animal rights, ecology, and the legacy of human impact upon bioregions. The more I read, the more I came to value the passion and insight of someone who (like me) does not herself consume meat but recognizes that it rests at the center of what’s troubling with our food system and how we might set it right. "At Slow Food, we believe that better, less meat should become a rallying cry for a shift in our relationship to animals and each other. Scale, biodiversity, and rural economies get ample attention in this comprehensive yet easy-to-digest manifesto. If we ever hope to challenge the prevailing culture of confinement that defines the industrial meat system today, then we need to make this book required reading for butchers, bakers, and policymakers.”—Richard McCarthy, executive director emeritus, Slow Food USA “Defending Beef clearly and unequivocally connects the dots for us on how vitally important raising pastured beef is to humanity. From increasing the glomalin in soil that helps create healthy grass, to sequestering carbon, battling desertification, enhancing the water supply, mitigating climate change, and promoting biodiversity, Nicolette Hahn Niman carefully draws a constellation for understanding just how our food production systems affect people, culture, and our ecosystem—for good or ill. The case is airtight and the jury is in: Cattle on pasture are an integral part of the solution.”—Mary R. Cleaver, former owner/executive chef, The Cleaver Company and The Green Table“A breakthrough book that reclaims our relationship with farm animals and nutritious food. Comprehensive and insightful, Defending Beef delivers a compelling description of a food system that works with nature and wildlife, supports humane animal husbandry, and builds strong local economies. With a keen mind and passionate love of life, Nicolette Hahn Niman provides an insightful solution to feeding our growing world population and shows us a way of life that is both beautiful and sustaining.”—Judy Wicks, founder of White Dog Café and the Business Alliance for Local Living Economies and author of Good Morning, Beautiful Business“It is so important that we free our minds of conventional beef wisdom and open up to the solution set that uses nature’s wisdom as well as the smart agricultural practices of the future. In Defending Beef, Nicolette Hahn Niman gives us an exacting and compelling defense of land management that solves for environmental resiliency, human health, climate change mitigation, and prosperity. How could we not listen?”—Kat Taylor, CEO and cofounder, Beneficial State Bank; cofounder and director, Tomkat Ranch Educational Foundation“As a chef, I am concerned with not just the flavor of my ingredients, but also their ecological, economic, social, biodiversity, and health implications. In Defending Beef, Nicolette Hahn Niman delves deeply into the many impacts of beef production. Through both scholarly research and her own personal journey, she shows how, again and again, the ‘conventional wisdom’ has missed the mark, while making an extremely convincing case for well-raised cattle having a necessary place in our global agriculture system and on our plates. Simply put, this book doesn’t just make me a better chef, but also a better person."—Michael Leviton, food activist and former chair, Chefs Collaborative“Nicolette Hahn Niman, a lawyer, long-time vegetarian, and cattle rancher, serves up a well-argued defense of an American icon: the hamburger. Passionate and persuasive, Hahn Niman delivers a tough-minded critique of industrial animal operations along with an eloquent case on behalf of pasture-raised beef. The good news? It's safe to eat steak again—so long as you know where it comes from.”—Marc Gunther, editor-at-large, Guardian Sustainable Business US

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Book SynopsisOver the past century our tastes have been transformed, pulled into supermarket aisles and seduced by Michelin stars, transfixed by MasterChefs and shaped by fads. How did food, once an important yet contained part of life, come to dominate our desires? And why are we drawn to the foods we hunger for today? From the rise of supermarkets and the golden age of ice cream innovation (including Viennetta and its sultry waves), to the unlikely adoption of bubble tea and advent of Instagram influencers, Ruby Tandoh's startlingly original exploration leads her to question - as we surely will, too - how our tastes have been shaped and how much they are, in fact, our own.

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Book SynopsisTrade ReviewThe book is ethnographically rich and presents us with new ways of thinking about development practices and environmental politics broadly defined. More importantly, An Ethnography of Hunger makes a significant contribution to the understanding of the relationship between power, politics and the environment. The book, for many years to come, will provoke intellectual debate about the place of politics and the environment in Tanzania, Africa, and beyond. * Political and Legal Anthrology Review *Recommended. * Choice *Phillips's nuanced analysis of the lived experience of hunger, its embeddedness in social relationships, and its impact on political subjectivity are truly original and set this book apart from other anthropological studies of hunger, subsistence farming, or political subjectivity. -- Jennie E. Gurnet - Georgia State University * African Studies Review *Table of ContentsPreface AcknowledgementsIntroduction: Subsistence CitizenshipPART I: The Frames of Subsistence in Singida: Cosmology, Ethnography, HistoryChapter 1 Hunger in Relief: Village Life and Livelihood Chapter 2 The Unpredictable Grace of the Sun: Cosmology, Conquest, and the Politics of SubsistencePART II: The Power of the Poor on the Threshold of SubsistenceChapter 3 We Shall Meet at the Pot of Ugali: Sociality, Differentiation, and Diversion in the Distribution of FoodChapter 4 Crying, Denying, and Surviving Rural HungerPART III: Subsistence CitizenshipChapter 5 Subsistence versus DevelopmentChapter 6 Patronage, Rights, and the Idioms of Rural Citizenship Conclusion: The Seasons of Subsistence and CitizenshipNotesBibliographyIndex

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