Cultural studies: food and society Books

Book SynopsisPolitical Gastronomy examines the many meanings of food as a symbol of power in the daily life and the political culture of early America. Struggling to establish status and precedence, English settlers and American Indians alike conveyed authority through shared meals and other significant exchanges of food.Table of ContentsIntroduction Chapter 1. "Commutative Goodnesse": Food and Leadership Chapter 2. "Art of Authority": Hunger, Plenty, and the Common Stores Chapter 3. "By Shewing Power Purchasing Authoritie": Gender, Status, and Food Exchanges Chapter 4. "Would Rather Want Then Borrow, or Starve Then Not Pay": Refiguring English Dependency Chapter 5. "A Continuall and Dayly Table for Gentlemen of Fashion": Eating Like a Governor Chapter 6. "To Manifest the Greater State": English and Indians at Table Conclusion. "When Flesh Was Food": Reimagining the Early Period after 1660 Notes Index Acknowledgments

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Book SynopsisTakes us inside the debates over widespread honeybee deaths, introducing the various groups with a stake in solving the mystery of Colony Collapse Disorder (CCD). Drawing from extensive interviews and first-hand observations, Sainath Suryanarayanan and Daniel Lee Kleinman examine how members of each group have acquired, disseminated, and evaluated knowledge about CCD.Trade Review"A rigorous and provocative analysis of how scientists and citizens address a crisis."— Jay Evans, Research Leader, Bee Research Lab, USDA-ARS "Honey bees are dying and humans are responding with a kaleidoscope of views and approaches to explain why. The authors artfully bring multiple perspectives together and offer a welcome glimpse into how we might unify to restore bee health."— Marla Spivak, University of Minnesota "The authors provide impressive and compelling social scientific insights into a major agricultural and environmental issue. Vanishing Bees is a fascinating case study of how knowledge and ignorance are produced."— Elizabeth Popp Berman, University at Albany, SUNY "There’s a lot we don’t know about why bees are vanishing, and this book provides the tools to understand why ignorance prevails. The analysis explains how our struggles with complexity are compounded by biases about who speaks as an expert."— Steven Epstein, author of Impure Science: AIDS, Activism, and the Politics of Knowledge "Using the complex issues surrounding Colony Collapse Disorder, the authors perform an extraordinary feat, informing us about the politics of knowledge and ignorance, while showing how the strengths of modern science limits its ability to address problems of complexity."— Lawrence Busch, Michigan State UniversityTable of ContentsContentsAcknowledgments Introduction 1 Knowing with Their Eyes? Beekeepers’ Understandings of CCD 2 Keeping the Research Disciplined: Entomological Understandings of the Controversy over Insecticides 3 Bees under the Treadmill of Agriculture: Growers’ Responses to Bee Decline 4 The Bottom-line for Bayer: Agrochemical Companies and ‘Bee Care’ 5 Regulating Knowledge: The EPA and Pesticide Standards CodaNotesReference ListIndex

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Book SynopsisTakes us inside the debates over widespread honeybee deaths, introducing the various groups with a stake in solving the mystery of Colony Collapse Disorder (CCD). Drawing from extensive interviews and first-hand observations, Sainath Suryanarayanan and Daniel Lee Kleinman examine how members of each group have acquired, disseminated, and evaluated knowledge about CCD.Trade Review"A rigorous and provocative analysis of how scientists and citizens address a crisis."— Jay Evans, Research Leader, Bee Research Lab, USDA-ARS "Honey bees are dying and humans are responding with a kaleidoscope of views and approaches to explain why. The authors artfully bring multiple perspectives together and offer a welcome glimpse into how we might unify to restore bee health."— Marla Spivak, University of Minnesota "The authors provide impressive and compelling social scientific insights into a major agricultural and environmental issue. Vanishing Bees is a fascinating case study of how knowledge and ignorance are produced."— Elizabeth Popp Berman, University at Albany, SUNY "There’s a lot we don’t know about why bees are vanishing, and this book provides the tools to understand why ignorance prevails. The analysis explains how our struggles with complexity are compounded by biases about who speaks as an expert."— Steven Epstein, author of Impure Science: AIDS, Activism, and the Politics of Knowledge "Using the complex issues surrounding Colony Collapse Disorder, the authors perform an extraordinary feat, informing us about the politics of knowledge and ignorance, while showing how the strengths of modern science limits its ability to address problems of complexity."— Lawrence Busch, Michigan State UniversityTable of ContentsContentsAcknowledgments Introduction 1 Knowing with Their Eyes? Beekeepers’ Understandings of CCD 2 Keeping the Research Disciplined: Entomological Understandings of the Controversy over Insecticides 3 Bees under the Treadmill of Agriculture: Growers’ Responses to Bee Decline 4 The Bottom-line for Bayer: Agrochemical Companies and ‘Bee Care’ 5 Regulating Knowledge: The EPA and Pesticide Standards CodaNotesReference ListIndex

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Book SynopsisDiet books have been some of the bestselling books of the 20th century and, upon close reading, reveal new philosophies depicting civilization itself as a disease and diet as the cure. Bitar shows how diet books serve as utopian manifestos for a better body, a healthier society, and a more perfect world. Trade Review"Bitar’s fascinating thesis is that diet books are ways to understand contemporary social and political movements. Whether or not you agree with her provocative arguments, they are well worth reading." -- Marion Nestle * professor emerita, New York University, author of Food Politics *"Diet and the Disease of Civilization is a timely and beautifully executed piece of work, providing a distinctly new perspective on the histories of food, the politics of fitness, and the development of popular self-help guides." -- Benjamin Reiss * author of Wild Nights: How Taming Sleep Created our Restless World *"Adrienne Rose Bitar lets you see contemporary American diet books as a continuation of the oldest, eighteenth-century American story: self-improvement as saving the world, and not vice-versa. She reads them as manifestos of a nineteenth-century American story, of America—of what was once called 'Americanitis'—as a disease: 'Modern life makes Americans sick.' Diet books are fictions, Bitar insists throughout, and not altogether negatively: many read them for the same reason we read novels. Which makes you wonder: if diet books were listed on the best-seller charts as fiction, would they drive out all the novels, or stop selling?" -- Greil Marcus"Instead of evaluating diets by their ability to promote weight loss, Bitar reads them as powerful stories. She discovered that these seemingly mundane diet books reinvent history, measuring the success or failure of civilization by the health of body and body politic." * Cornell Chronicle *"Starting a New Year diet? Cornell historian explores American history through diet books" by Jeff Tyson * Cornell University Media Relations Office *"Diet and the Disease of Civilization on The Page 99 Test" by Marshal Zeringue * The Page 99 Test *"Diet and the Disease of Civilization on Campaign for the American Reader" by Marshal Zeringue * Campaign for the American Reader *Diet and the Disease of Civilization spotlight on 360 Magazine Online * 360 Magazine *"[Diet and the Disease of Civilization] argues that mythologies of the 'Fall of Man' underlie the Paleo Diet and three other regimes popular in the United States." * Chronicle *Why Do Humans Diet? Cultural critic Adrienne Rose Bitar reveals how four popular diets tell us an awful lot about our anxieties and fears, even beyond health. * Clever Cookstr *"Business for Breakfast," Money Radio interview with Adrienne Rose Bitar * Business for Breakfast - Money Radio *"?An Unofficial History of Rich Women and Their Diets" * Town & Country *Diet and the Disease of Civilization: An Interview with Adrienne Rose Bitar by David Gerstle * Platypus Blog *"New Books Network Podcast" interview with Adrienne Rose Bitar * New Books Network *"Opinion: It’s past time for migrant children labor laws to grow up" by Adrienne Rose Bitar * San Jose Mercury News *"A multitude of controversial issues will encourage questions for discussion and analysis. This text is an appropriate addition to inquiry-type courses in food studies, the sociocultural aspects of food, and women’s studies. Complex language and ideas make this work best suited for advanced students. Recommended." * Choice *"Bitar’s very well-researched and intriguing analysis is worth the read, perhaps to those more interested in American studies than in utopian studies. For those whose interests overlap in the two areas, Diet and the Disease of Civilization is ideal." * Utopian Studies Review *"Diet Books as Utopian Manifestos: A Conversation with Adrienne Rose Bitar" * Nursing Clio *"The Food Readers Organization 'Featured Author' Adrienne Rose Bitar" * Food Readers *"The stories behind history's dumbest diets" by Raquel Laneri * New York Post *"Fake Meat: the Future of Food?" by Conan Milner * Epoch Times *"Bitar looks at the ways the multi-billion dollar diet book industry not only delivers dieting advice, but also tells readers how they should live. Through historical and literary analysis, Bitar examines four diets that, in their language, tell a story beyond food. Instead, Diet and the Disease of Civilization points out that dieting systems portray anxieties about modernity and American culture, showing readers how diets can cure a national disease: civilization." * EcoWatch *"The Government's Role in the Rise of Lab-Grown Meat," by Adrienne Rose Bitar * Wired *"Gift Guide for Book Lovers" by the editors of Stanfordmag.org * Stanford Magazine *"Diets can do more than help you lose weight – they could also save the planet," by Adrienne Rose Bitar * San Francisco Chronicle *"Important Steps To Shaping A Healthier Future Of Food," by Julia B. Olayanju * Forbes.com *"America's Weirdest Historical Fad Diets," by Jen Rose Smith * Huff Post *"Diet and the Disease of Civilization is an important first foray into a critical analysis of contemporary diets that takes a cultural studies and literary criticism approach. I commend Bitar for bringing a new lens to this material and agree that these texts, and their corresponding subcultures, offer rich fodder for further study." * H-Net *"A historical survey of American diet books has been waiting to happen, and Adrienne Rose Bitar has carried out this project with great success. She finds these books to be in dialogue with American culture and that, no matter which diet book you open, the theme is about civilization in decline." * Journal of Interdisciplinary History. *"The Truth Found in Diet Books" podcast interview with Adrienne Rose Bitar http://radiomd.com/show/her/item/40205-the-truth-found-in-diet-books * Her podcast *"What to Know Before Starting Intermittent Fasting," by Michael Easter https://www.menshealth.com/nutrition/a29192545/intermittent-fasting-beginners-guide/ * Men's Health *"How Instagram brought nightmare retro food back to life" by Raquel Laneri https://nypost.com/2019/12/10/how-instagram-brought-nightmare-retro-food-back-to-life/ * New York Post *"The Turkey Has Been the Subject of Thanksgiving-Day Arguments for Longer Than You Probably Think," by Adrienne Bitar https://time.com/5738997/vegeterian-thanksgiving-turkey-history/ * Time *"Bitar creates a compelling argument about the connections between diets and national identity....[A]rtful and captivating, and they provide important lessons for the reader." * Digest: A Journal of Foodways and Culture *"MEATHEADS: How red meat became the red pill for the right" by Eamon Whelan * The Nation *"Inside the Knockdown, Drag-Out War on Saturated Fat," by Michael Easter * Men's Health *"For God So Loved the World He Gave Us Sundried Tomatoes," by Agnes Howard * Patheos *"What Is A Toxin?" by Erin Blakemore * Popular Science *"Bitar’s fascinating thesis is that diet books are ways to understand contemporary social and political movements. Whether or not you agree with her provocative arguments, they are well worth reading." -- Marion Nestle * professor emerita, New York University, author of Food Politics *"Diet and the Disease of Civilization is a timely and beautifully executed piece of work, providing a distinctly new perspective on the histories of food, the politics of fitness, and the development of popular self-help guides." -- Benjamin Reiss * author of Wild Nights: How Taming Sleep Created our Restless World *"Adrienne Rose Bitar lets you see contemporary American diet books as a continuation of the oldest, eighteenth-century American story: self-improvement as saving the world, and not vice-versa. She reads them as manifestos of a nineteenth-century American story, of America—of what was once called 'Americanitis'—as a disease: 'Modern life makes Americans sick.' Diet books are fictions, Bitar insists throughout, and not altogether negatively: many read them for the same reason we read novels. Which makes you wonder: if diet books were listed on the best-seller charts as fiction, would they drive out all the novels, or stop selling?" -- Greil Marcus"Instead of evaluating diets by their ability to promote weight loss, Bitar reads them as powerful stories. She discovered that these seemingly mundane diet books reinvent history, measuring the success or failure of civilization by the health of body and body politic." * Cornell Chronicle *"Starting a New Year diet? Cornell historian explores American history through diet books" by Jeff Tyson * Cornell University Media Relations Office *"Diet and the Disease of Civilization on The Page 99 Test" by Marshal Zeringue * The Page 99 Test *"Diet and the Disease of Civilization on Campaign for the American Reader" by Marshal Zeringue * Campaign for the American Reader *Diet and the Disease of Civilization spotlight on 360 Magazine Online * 360 Magazine *"[Diet and the Disease of Civilization] argues that mythologies of the 'Fall of Man' underlie the Paleo Diet and three other regimes popular in the United States." * Chronicle *Why Do Humans Diet? Cultural critic Adrienne Rose Bitar reveals how four popular diets tell us an awful lot about our anxieties and fears, even beyond health. * Clever Cookstr *"Business for Breakfast," Money Radio interview with Adrienne Rose Bitar * Business for Breakfast - Money Radio *"An Unofficial History of Rich Women and Their Diets" * Town & Country *Diet and the Disease of Civilization: An Interview with Adrienne Rose Bitar by David Gerstle * Platypus Blog *"New Books Network Podcast" interview with Adrienne Rose Bitar * New Books Network *"Opinion: It’s past time for migrant children labor laws to grow up" by Adrienne Rose Bitar * San Jose Mercury News *"A multitude of controversial issues will encourage questions for discussion and analysis. This text is an appropriate addition to inquiry-type courses in food studies, the sociocultural aspects of food, and women’s studies. Complex language and ideas make this work best suited for advanced students. Recommended." * Choice *"Bitar’s very well-researched and intriguing analysis is worth the read, perhaps to those more interested in American studies than in utopian studies. For those whose interests overlap in the two areas, Diet and the Disease of Civilization is ideal." * Utopian Studies Review *"Diet Books as Utopian Manifestos: A Conversation with Adrienne Rose Bitar" * Nursing Clio *"The Food Readers Organization 'Featured Author' Adrienne Rose Bitar" * Food Readers *"The stories behind history's dumbest diets" by Raquel Laneri * New York Post *"Fake Meat: the Future of Food?" by Conan Milner * Epoch Times *"Bitar looks at the ways the multi-billion dollar diet book industry not only delivers dieting advice, but also tells readers how they should live. Through historical and literary analysis, Bitar examines four diets that, in their language, tell a story beyond food. Instead, Diet and the Disease of Civilization points out that dieting systems portray anxieties about modernity and American culture, showing readers how diets can cure a national disease: civilization." * EcoWatch *"The Government's Role in the Rise of Lab-Grown Meat," by Adrienne Rose Bitar * Wired *"Gift Guide for Book Lovers" by the editors of Stanfordmag.org * Stanford Magazine *"Diets can do more than help you lose weight – they could also save the planet," by Adrienne Rose Bitar * San Francisco Chronicle *"Important Steps To Shaping A Healthier Future Of Food," by Julia B. Olayanju * Forbes.com *"America's Weirdest Historical Fad Diets," by Jen Rose Smith * Huff Post *"Diet and the Disease of Civilization is an important first foray into a critical analysis of contemporary diets that takes a cultural studies and literary criticism approach. I commend Bitar for bringing a new lens to this material and agree that these texts, and their corresponding subcultures, offer rich fodder for further study." * H-Net *"A historical survey of American diet books has been waiting to happen, and Adrienne Rose Bitar has carried out this project with great success. She finds these books to be in dialogue with American culture and that, no matter which diet book you open, the theme is about civilization in decline." * Journal of Interdisciplinary History. *"The Truth Found in Diet Books" podcast interview with Adrienne Rose Bitar http://radiomd.com/show/her/item/40205-the-truth-found-in-diet-books * Her podcast *"What to Know Before Starting Intermittent Fasting," by Michael Easter https://www.menshealth.com/nutrition/a29192545/intermittent-fasting-beginners-guide/ * Men's Health *"How Instagram brought nightmare retro food back to life" by Raquel Laneri https://nypost.com/2019/12/10/how-instagram-brought-nightmare-retro-food-back-to-life/ * New York Post *"The Turkey Has Been the Subject of Thanksgiving-Day Arguments for Longer Than You Probably Think," by Adrienne Bitar https://time.com/5738997/vegeterian-thanksgiving-turkey-history/ * Time *"Bitar creates a compelling argument about the connections between diets and national identity....[A]rtful and captivating, and they provide important lessons for the reader." * Digest: A Journal of Foodways and Culture *"MEATHEADS: How red meat became the red pill for the right" by Eamon Whelan * The Nation *"Inside the Knockdown, Drag-Out War on Saturated Fat," by Michael Easter * Men's Health *"For God So Loved the World He Gave Us Sundried Tomatoes," by Agnes Howard * Patheos *"What Is A Toxin?" by Erin Blakemore * Popular Science *Table of ContentsIntroduction 3 1 Paleolithic Diets and the Caveman Utopia 26 2 Devotional Diets and the American Eden 52 3 Primitive Diets and the “Paradise Paradox” 85 4 Detoxification Diets and Concepts of a Toxic Modernity 119 Conclusion 149 Acknowledgments 162 Notes 166 Bibliography 205 Index 225

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Book SynopsisThe act of eating defines and redefines borders. The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging. Trade Review"A 'Taco Truck on Every Corner'? Well organized and well written, Food Across Borders takes a broad inter-ethnic, transnational, and transhemispheric approach to its subject. The book is a welcome reminder and fresh interpretation of the central role that food plays in American politics and society at every level from production to consumption." -- José M. Alamillo * author of Making Lemonade out of Lemons: Mexican American Labor and Leisure in a California Town *"This important volume reminds us that eating necessarily involves the movement of foodstuffs, meanings, and bodies across borders, both intimate and geopolitical, and that 'building a wall' is no solution." -- Julie Guthman * author of Agrarian Dreams: The Paradox of Organic Farming in California *"Essays on such topics as negotiating nostalgia in family-owned and small-scale Mexican restaurants in the United States." * Chronicle *A Conversation with Food Across Borders editors Matt Garcia, E. Melanie DuPuis, and Don Mitchell * Meant to be Eaten *Table of ContentsContents List of Maps Acknowledgments Chapter 1: Food Across Borders: An Introduction E. Melanie Dupuis, Matt Garcia, and Don Mitchell Chapter 2: Afro-Latina/os’ Culinary Subjectivities: Rooting Ethnicities through Root Vegetables Meredith E. Abarca Chapter 3: “Mexican Cookery that belongs to the United States”: Evolving Boundaries of Whiteness in New Mexican Kitchens Katherine Massoth Chapter 4: “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States José Antonio Vázquez-Medina Chapter 5: “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era of Free Trade Tanachai Mark Padoongpatt Chapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico Borderlands William Carleton Chapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence Kellen Backer Chapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War I Mary Murphy Chapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty Michael Wise Chapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont Teresa M. Mares, Naomi Wolcott-MacCausland, and Jessie Mazar Chapter 11: Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies Kathleen Sexsmith Chapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States Laura-Anne Minkoff-Zern Chapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom Marygold Walsh-Dilley Notes on Contributors Index Contents List of Maps Acknowledgments Chapter 1: Food Across Borders: An Introduction E. Melanie Dupuis, Matt Garcia, and Don Mitchell Chapter 2: Afro-Latina/os’ Culinary Subjectivities: Rooting Ethnicities through Root Vegetables Meredith E. Abarca Chapter 3: “Mexican Cookery that belongs to the United States”: Evolving Boundaries of Whiteness in New Mexican Kitchens Katherine Massoth Chapter 4: “Cooking Mexican”: Negotiating Nostalgia in Family-Owned and Small-Scale Mexican Restaurants in the United States José Antonio Vázquez-Medina Chapter 5: “Chasing the Yum”: Food Procurement and Thai American Community Formation in an Era of Free Trade Tanachai Mark Padoongpatt Chapter 6: Crossing Chiles, Crossing Borders: Dr. Fabian Garcia, the New Mexican Chile Pepper, and Modernity in the Early Twentieth-Century US-Mexico Borderlands William Carleton Chapter 7: Constructing Borderless Foods: The Quartermaster Corps and World War II Army Subsistence Kellen Backer Chapter 8: Bittersweet: Food, Gender and the State in the US and Canadian Wests During World War I Mary Murphy Chapter 9: The Place that Feeds You: Allotment and the Struggle for Blackfeet Food Sovereignty Michael Wise Chapter 10: Eating Far from Home: Latino/a Workers and Food Sovereignty in Rural Vermont Teresa M. Mares, Naomi Wolcott-MacCausland, and Jessie Mazar Chapter 11: Milking Networks for All They’re Worth: Precarious Migrant Life and the Process of Consent on New York Dairies Kathleen Sexsmith Chapter 12: Crossing Borders, Overcoming Boundaries: Latino Immigrant Farmers and a New Sense of Home in the United States Laura-Anne Minkoff-Zern Chapter 13: (Re)Producing Ethnic Difference: Solidarity Trade, Indigeneity, and Colonialism in the Global Quinoa Boom Marygold Walsh-Dilley Notes on Contributors Index

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Book SynopsisJulie Keller takes an in-depth look at a population of undocumented migrants working in the American dairy industry to understand the components of this labor system. This book offers a framework for understanding the disjuncture between the labor desired by employers and life as an undocumented worker in America today. Trade Review"Keller does an excellent job of telling the stories of migrant workers from Veracruz working in the dairy industry in Wisconsin. Her writing is refreshing in its clarity and the author does a beautiful job of telling the stories of those she interviewed in a very vivid way." -- Joanna Dreby * author of Everyday Illegal: When Policies Undermine Immigrant Families *“With fresh sociological insights, Keller shines much needed light on the lives of immigrant dairy workers. This book informs contemporary debates about migration with a 360 degree view of the lives and challenges of those who work in the shadows." -- Max J. Pfeffer * Cornell University *"In this deeply contextualized, engaging, insightful ethnography of the dairy industry, Keller reveals the multiple paradoxes of mobility in the lives of the Mexican immigrant workers at the heart of this industry. Milking cows in the Upper Midwest is intimately connected to larger political and economic transformations, the reorganization of dairy production, and the intimate cross-border lives of these immigrants. This perceptive, beautifully written ethnography makes a terrific contribution to our knowledge of immigrant workers’ lives, the laws and economic forces that govern their lives, and their hopes and dreams." -- Cecilia Menjívar * UCLA *How Migrant Workers Factor Into The Dairy Industry: An Interview with Julie Keller * Wisconsin Public Radio’s "The Morning Show" *"Highly recommended." * Choice *The US Immigration System Treats Workers as Disposable: An Interview with Julie Keller * Jacobin Magazine *"Keller has produced a moving and empathetic study that will make for a useful teaching book as well. Her proper attention to migration studies across disciplines and explication of the dialectical nature of mobility and immobility in migrants’ lives are impressive. Milking in the Shadows, along with contributing to studies of migrants in rural American destinations, will enlighten anyone who might have taken the stability of milk in our grocery stores, school cafeterias, and restaurants for granted. This study of the migrants who help power our contemporary dairy industry will be appreciated by scholars of—among other topics—transnationality, oral history, migration and mobility, the Midwest, and working environments." * H-Net *Table of ContentsContents List of Illustrations Acknowledgements 1 Introduction 2 Dairying Differently: The Labor Shift in the Wisconsin Dairy Industry 3 Organizing Mobility: The Transnational Making of Workers in Veracruz, Mexico 4 Changing Villages: From Coffee and Corn to Migration and Milk 5 Crossing in Place: Mobility Regulated at the Border 6 Precarious Work, Limited Mobility: Managing in the Shadows on Los Ranchos 7 Belonging in the Countryside: The Rural Idyll and the Legal Landscape 8 Going Home: Delayed Departures, Families in Wait, and the Difficulties of Returning 9 Conclusion: The Politics of Mobility Appendix Notes Bibliography Index

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Book SynopsisFeeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.Trade ReviewEveryone Eats is anthropology at its best, an exceptional blend of biological and cultural explanation that reveals our relationship with food and eating. Anderson's personal ethnographic experience as a nutritional anthropologist among cultures from around the world will leave the reader with a sense of wonderment about the fundamental human act of eating. Throughout the book Anderson develops a deep social conscience about the problems of overand under-nutritionthat face the world today -- Barrett P. Brenton,Associate Editor of The Encyclopedia of Food and CultureAnderson's view of the relationship between the biological and the cultural is nicely provocative, and his rich personal fieldwork experiences greatly enliven the pages of Everyone Eats. -- Sidney W. Mintz,author of Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the PastPlenty of cultural insights and background history lend to a survey particularly recommended for college-level students of anthropology and social science. * The Bookwatch, The Midwest Book Review *Anderson’s book is a solid introduction to the anthropology of food for students and general readers. It is clear, well-written, spiced with interesting examples, and illustrated with many evocative photographs taken by the author and by Barbara Anderson. * Journal of the Royal Anthropological Institute *Although intended for the general public and not as a textbook, this book is recommended for higher education, especially advanced courses * Choice *Table of ContentsAcknowledgments Introduction: Everyone Eats Introduction to the Second Edition: One More Round 1. Obligatory Omnivores 2. Human Nutritional Needs 3. More Needs Than One 4. The Senses: Taste, Smell, and the Adapted Mind 5. Basics: Environment and Economy 6. Food and Traditional Medicine 7. Food as Pleasure 8. Food Classification and Communication 9. Me, Myself, and the Others: Food as Social Marker 10. Food and Religion 11. Change 12. Foods and Borders: Ethnicities, Cuisines, and Boundary Crossings 13. Feeding the World Appendix: Explaining It All: Nutritional Anthropology and Food Scholarship Notes References Index About the Author

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Book SynopsisA synthesis of the agricultural history of the Green Revolution. R. Douglas Hurt demonstrates that the Green Revolution did not turn out as neatly as scientists predicted. When its methods and products were imported to places like Indonesia and Nigeria, or even replicated indigenously, the result was a tumultuous impact on a society's functioning.

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Book SynopsisSalt, once a highly prized trade commodity, is often overlooked in research because it is invisible in the archaeological record. This book brings salt back into archaeology, showing that it was valued as a dietary additive, had curative powers, and was a substance of political power and religious significance for Native Americans.Trade Review“Salt in Eastern North America and the Caribbean offers several new datasets from across the region as well as innovative conceptual frameworks for understanding salt production and consumption. To my knowledge, it is the first interregional consideration of indigenous salt production in this part of the world since Ian Brown’s seminal publication in 1980—now nearly 40 years old." —Alice P. Wright, author of Garden Creek: The Archaeology of Interaction in Middle Woodland Appalachia“This book is a current and comprehensive survey of salt procurement in the Eastern Woodlands and Caribbean, with case studies from precolonial times to the nineteenth century. It illustrates the importance of a resource that was essential to life, but is often overlooked archaeologically. Focusing on the use of salines, mineral springs, and salt ponds, the chapters provide many useful examples of how salt production can be recognized and reconstructed using material evidence. It also shows the variety of social and economic arrangements with which such production was connected in the past." —Vincas P. Steponaitis, coeditor of Rethinking Moundville and Its Hinterland"The volume Salt in Eastern North America and the Caribbean, edited by Ashley Dumas and Paul Eubanks, is a multifaceted, wide-ranging, welcome addition to the literature on global salt history and archaeology. From histories of the study of salt, to analyses of the ways salt was made, to the uses of salt in other manufacturing processes, to studies of the impact on society, the book makes important contributions to the understanding of economic and social changes in prehistoric and historic Eastern North America and to the corpus of literature that demonstrates the significance of salt throughout history around the world." —Rowan K. Flad, author of Salt Production and Social Hierarchy in Ancient China: An Archaeological Investigation of Specialization in China's Three Gorges “This volume is an essential resource on the history and archaeology of salt. It highlights the variability of salt production and salt use across time within two broad regions, the Eastern Woodlands of North American and the Caribbean. The book addresses not only the technology and economy of salt, but also the ritual significance and political dimensions of salt-making, both prior to and subsequent to European colonization." —Vernon James Knight Jr., author of Mound Excavations at Moundville: Architecture, Elites, and Social Order

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Book SynopsisPresents synthesis of culinary practices of prehistoric Greece based on plant food ingredients. Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey, reconstructing the plant foods and culinary practices of Neolithic and Bronze Age Greece.Trade ReviewPlant Foods of Greece provides a regional biography that compiles archaeobotanical and ethnobotanical data for reconstruction of vegetarian components of diets in prehistoric Greece. It is an important contribution, since such regional overviews in the field of archaeobotany are widely lacking. It has the potential to become the definitive book on prehistoric culinary plant use in Greece." —Wiebke Kirleis, author of Atlas of Neolithic Plant Remains from Northern Central Europe

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Book SynopsisDocuments how Black employees of the cooperative extension service of the USDA practiced rural improvement in ways that sustained southern Black farmers’ lives and livelihoods in the early decades of the twentieth century, resisting the white supremacy that characterized the Jim Crow South.

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Book SynopsisExamines three consecutive famines in Cambodia during the 1970s, exploring both continuities and discontinuities of all three. The book documents how state-induced famine constituted a form of sovereign violence and operated against the backdrop of sweeping historical transformations of Cambodian society.

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Book SynopsisThe Brown Goose, the White Case Knife, Ora’s Speckled Bean, Radiator Charlie’s Mortgage Lifter—these are just a few of the heirloom fruits and vegetables you’ll encounter in Bill Best’s remarkable history of seed saving and the people who preserve both unique flavors and the Appalachian culture associated with them.Trade Review“In this simple paperback I've learned more about beans and their evolution at the hands of American farmers than anything else I've read over the past 35 years.” * Charlotte Observer *“In Saving Seeds, Preserving Taste, Bill Best has captured in words his passion and dedication for perpetuating heirloom vegetable and fruit varieties in Appalachia. This has been his life’s work…. At seventy-nine, he continues to promote the saving of heirloom seeds, seeds that hold the potential for flavorful, nutritious food; seeds that if saved, can be grown year after year; seeds that hold a part of the history of Native American and Appalachian cultures.” * Journal of Appalachian Studies *“This animated narrative offers a glimpse into American folklore, migration patterns, and the glory of the family farm as it is known through its seeds, which live on season after season, offering distinctive local flavor.” * Publishers Weekly *“Best’s book depicts the alternative to corporate farming as unveiled in Karl Weber’s Food, Inc. (2009), discussed in Michael Pollan’s In Defense of Food (2008), explored in Sally Fallon, Pat Connolly, and Mary G Enig’s Nourishing Traditions (1995), and revealed in Robyn O’Brien and Rachel Kranz’s The Unhealthy Truth (2009).” * Journal of American Culture *“Saving Seeds, Preserving Taste is a practical and useful handbook for good garden husbandry but as it unfolds before your eyes, it reveals as well a vital world of southern Appalachian people, plants, food, and practice to nourish both body and soul.” * Appalachian Heritage *“Saving Seeds, Preserving Taste is a fascinating read. If you have never saved seeds yourself this book will make you want to do so.” * Home Greenhouse magazine *“Perhaps only once in a lifetime, we read a book that is a true treasure of American lore, one that no other person could write. Bill Best should be considered a National Treasure Keeper, for his beans, tomatoes, and corn — as well as his stories — are irreplaceable and therefore of immeasurable value.”“If you're interested in history and enjoy reading first-person accounts, this is a wonderful treasure. Bill has taken the legacy of these wonderful seed-savers one step further than the seeds. He's collected the stories and biographies into this great little book to preserve the ‘how and why' behind some of our beloved seeds and plants. In the past, oral tradition was good enough for the family of ‘Aunt Bessie' when they saved her seeds, but with the growing interest in heirlooms, getting it down in print makes sure that gardeners world-wide have access to the record.” * Dave’s Garden *“With a resurgence of interest in homegrown heirlooms, (Saving Seeds, Preserving Taste) offers new gardeners a peek into what they've been missing, and a few hints about how to connect with cultivating the incredible diversity of edible treasures that are available…. New gardeners looking for guidance and knowledgeable gardeners wanting to try a few new heirloom varieties will benefit from Best's years of experience.” * Lexington Herald Leader *“This is a worthy read for everyone—whether they're lifelong lovers of heirloom varieties or have just started on the road to growing their own flavor-packed tomatoes.” * Edible Columbus *“The magic in the greatest of all Jack tales is that what appears to be a mere handful of seeds turns instead into a giant beanstalk leading to riches beyond measure. That same sort of alchemy is at work here in Bill Best's Saving Seeds, Preserving Taste. Yes, it's a practical and useful handbook for good garden husbandry, but as it unfolds before your eyes, it reveals as well a vital world of southern Appalachian people, plants, food, and practice to nourish both body and soul.”“I love how Bill Best ‘stirs the pot.’ Going to his house and sitting at his table after a walk through the garden will reveal the best-tasting tomatoes and, likely, some Turkey Craw beans -- my personal favorite. But Bill also stirs the pot metaphorically by showing the Appalachian region and the world how place matters in a transnational political economy that has long said otherwise. For all the talk and attention given to globalization, Bill Best in his life's work and especially in this delightful book proves that place matters. The local is the place of deep abiding but also fragile knowledge. If you doubt it, ask your heart and your tongue. They know.”“It was a simple packet of beans purchased from Bill Best that restored my restless spirit. Last winter, we finally met. I could not tell him how I felt because I knew I would cry. But watching the elder Bill Best instruct the youthful Chef Jeremy Ashby in the finer points of heirloom seed saving and history, I found my heart was filled with boundless joy. The legacy will continue! That one moment was worth the trip up the Mountain Parkway. God Bless you Bill Best…for you have blessed me and the people of Appalachia for generations to come. May your harvest always be plentiful and the bean beetles few!” * Edible Ohio Valley *“In the broadest sense, this is a book about the sustainability of our food system, culture, and communities. With beans, as in much of life, maintaining and cultivating diversity improve our lot.”

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Book SynopsisEvery craft beer has a story, and part of the fun is learning where the liquid gold in your glass comes from. In Fifty Must-Try Craft Beers of Ohio, veteran beer writer Rick Armon picks the can’t-miss brews in a roundup that will handily guide everyone from the newest beer aficionado to those with the most seasoned palates.Trade Review“In this, the second beer book from the Akron Beacon Journal’s beer writer, you’ll get capsules that include beer info, availability, suggestions on what else to try, and brief chapters on the breweries. In addition Armon includes various lists—10 Ohio foods paired with craft beer, 10 most influential people in the Ohio craft-beer community, and the like. Armon’s love for traversing his home state for beer shows in this book.” * Cleveland.com *“As a journalist, Rick Armon has been the foremost Ohio beer evangelist for close to two decades, and his new book 50 Must-Try Craft Beers of Ohio is a wonderful introductory guide to what our state has to offer beer aficionados.” * PorchDrinking.com *“The craft beer industry is poised for continuing growth, adding to the timeliness of this lively book. It will educate and inspire both longtime enthusiasts and those new to the world of craft brewing.”

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Book SynopsisIn Real Pigs Brad Weiss traces the desire for creating "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs as they breed, raise, butcher, market, sell, and prepare their pasture-raised hogs for consumption.Trade Review"Because each example of food-centered action is fraught with contradictions, ambiguities and paradoxes, Weiss’s descriptions are appropriately rich and multidimensional to portray those complexities. . . . Brad Weiss invites us to hear the voices of the people involved from all directions." -- Paul Durrenberger * Bronislaw Magazine *"While Real Pigs would be scintillating for anyone interested in the recent rise of the local-food movement, for anthropologists who study food, especially in the United States, it should be required reading. It provides a welcome model for how to integrate the production, circulation, and consumption of food into a single analysis. The book is accessibly written and would be appropriate for advanced undergraduate courses on the anthropology of food or economic anthropology and graduate courses on the same topics, as well as those on the anthropology of the United States. It would work well in courses on ethnographic research methods, too, because it provides a laudable example of research across multiple fields as well as an innovative way to highlight research participants’ views." -- Jillian R. Cavanaugh * American Anthropologist *"Real Pigs will be of interest to practitioners who are developing new markets, with its biographical stories of the people who are building the connections and its portrait of how taste is constructed in place. Making pigs local, according to Weiss, involves animal husbandry, marketing strategies, and social networking. Yet he is sensitive to the cosmopolitan values that inform 'locality.' The book will be of interest also to those who are exploring how markets are built and sustained over time, and how complex relationships support often precarious niche markets and foodways." -- Sarah J. Martin * Journal of Agriculture, Food Systems, and Community Development *"Weiss’s ethnography is genuinely readable and, without intending to insult the ethnographer as to the intricacy of his craftsmanship, Real Pigs makes an ideal text through which to engage with undergraduates. Written in plain English, introducing holistic ethnography, participant-observation and ethnographic interviews, the theory is neither overwhelming nor underwhelming in measure." -- Adele Millard * Anthropological Forum *"While much has been written about food systems and small-scale agriculture, Real Pigs is a striking portrait of contemporary debates about food systems from the perspectives of those mostly deeply engaged in one particular system." -- Ashley Stinnett * American Ethnologist *"Ethnography can show how the things people think of as natural are shaped by history, politics, and culture. This is probably most difficult when the ethnographer is working in their own society and when their readers are most likely going to be the natives themselves. The fact that Weiss mostly succeeds in this challenge is one of the most remarkable aspects of this book. . . . Essential reading for food studies scholars, as well as for anthropologists interested in some of the more interesting recent theoretical debates noted above." -- David Beriss * Journal of Anthropological Research *Table of ContentsPreface vii Acknowledgments xiii Introduction 1 1. Pigs on the Ground 21 Profile: Eliza MacLean Profile: John O'Sullivan 2. Pigs in a Local Place 59 Profile: Sarah Blacklin Profile: Jennifer Curtis 3. Heritage, Hybrids, Breeds, and Brands 107 Profile: Will Cramer Profile: Ross Flynn 4. Pigs in Parts 155 Profile: Kevin Callaghan 5. A Taste for Fat 187 Profile: Vimala Rajendran Profile: Sam Suchoff 6. Farm to Fork, Snout to Tail 219 Conclusion. Authentic Connections 243 Notes 255 References 265 Index 277

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Book SynopsisExploring the racial and environmental politics behind South Africa’s rooibos tea industry to examine heritage-based claims to the indigenous plant by two groups of contested indigeneity: white Afrikaners and “coloured” South Africans.Trade Review"Ives provides an accessible and interesting perspective on the complex, ongoing issue of race relations within South Africa. Recommended." -- C. W. Herrick * Choice *“Steeped in Heritage is an excellent and highly recommendable account. Offers wonderful scope for comparison.” -- Annika Teppo * Anthropological Forum *“Steeped in Heritage is likely to be of interest to any scholar interested in anthro-ecological interactions, racial politics, questions of self-hood and belonging, or simply interested in finding meaning in the tealeaves left at the bottom of their cup.” -- Sarah Bradley * Journal of Ecological Anthropology *“A nuanced and theoretically engaged analysis. Steeped in Heritage offers a novel contribution to a long tradition of deeply ethnographic political ecology scholarship. This book will interest scholars working on a vast range of issues including indigeneity, environmental change, climate change, agricultural labor, identity politics, multispecies relationships, place-based products, and African studies.” -- Emma McDonell * Journal of Political Ecology *"Compelling and prescient . . . Steeped in Heritage is a fascinating exploration of the dynamics surrounding identity and its ties to things and places in a racist, capitalist context." -- Aran Mackinnon * African Quarterly *"Steeped in Heritage is thorough and well-thought-out . . . Excellent and highly recommendable." -- Annika Teppo * Anthropological Forum *"Steeped in Heritage is a fascinating and well-written account that refreshingly avoids the dominant paradigms associated with climate change. . . . Instead, it gives us a much-needed analysis of ecological change as a thoroughly social process, inseparable from local politics, which are dominated by structures of race and class. It is essential reading for anyone interested in the contemporary politics of southern Africa or the future of food in a time of ecological crisis." -- Elizabeth Hull * American Anthropologist *"A nuanced, elegantly written study of what it means to own and profit off a crop and the land that sustains it. Ives writes in a lyrical fashion, using the metaphors of cultivation, steeping and sipping to create an interpretive framework. . . . In this vital study of plants and people, commodities and labourers, Ives centres her discussion on the supply side to show where the tea we drink is made." -- Abena Dove Osseo-Asare * Journal of Modern African Studies *“Steeped in Heritage provides a fresh perspective on the post-apartheid situation of race relations and identity in South Africa while offering insight into the precarious rooibos economy of the Western Cape region. This book is multidisciplinary and will especially benefit those interested in South African studies, food economies, and cultural and regional identities that derive from commodity production.” -- Gina Covert Benavidez * Journal of Global South Studies *Table of ContentsPreface ix Acknowledgments xiii Introduction. The "Rooibos Revolution" 1 1. Cultivating Indigeneity 29 2. Farming the Bush 65 3. Endemic Plants and Invasive People 96 4. Rumor, Conspiracy, and the Politics of Narration 134 5. Precarious Landscapes 173 Conclusion. "Although There Is No Place Called Rooibos" 210 Notes 217 References 229 Index 245

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Book SynopsisExploring the racial and environmental politics behind South Africa’s rooibos tea industry to examine heritage-based claims to the indigenous plant by two groups of contested indigeneity: white Afrikaners and “coloured” South Africans.Trade Review"Ives provides an accessible and interesting perspective on the complex, ongoing issue of race relations within South Africa. Recommended." -- C. W. Herrick * Choice *“Steeped in Heritage is an excellent and highly recommendable account. Offers wonderful scope for comparison.” -- Annika Teppo * Anthropological Forum *“Steeped in Heritage is likely to be of interest to any scholar interested in anthro-ecological interactions, racial politics, questions of self-hood and belonging, or simply interested in finding meaning in the tealeaves left at the bottom of their cup.” -- Sarah Bradley * Journal of Ecological Anthropology *“A nuanced and theoretically engaged analysis. Steeped in Heritage offers a novel contribution to a long tradition of deeply ethnographic political ecology scholarship. This book will interest scholars working on a vast range of issues including indigeneity, environmental change, climate change, agricultural labor, identity politics, multispecies relationships, place-based products, and African studies.” -- Emma McDonell * Journal of Political Ecology *"Compelling and prescient . . . Steeped in Heritage is a fascinating exploration of the dynamics surrounding identity and its ties to things and places in a racist, capitalist context." -- Aran Mackinnon * African Quarterly *"Steeped in Heritage is thorough and well-thought-out . . . Excellent and highly recommendable." -- Annika Teppo * Anthropological Forum *"Steeped in Heritage is a fascinating and well-written account that refreshingly avoids the dominant paradigms associated with climate change. . . . Instead, it gives us a much-needed analysis of ecological change as a thoroughly social process, inseparable from local politics, which are dominated by structures of race and class. It is essential reading for anyone interested in the contemporary politics of southern Africa or the future of food in a time of ecological crisis." -- Elizabeth Hull * American Anthropologist *"A nuanced, elegantly written study of what it means to own and profit off a crop and the land that sustains it. Ives writes in a lyrical fashion, using the metaphors of cultivation, steeping and sipping to create an interpretive framework. . . . In this vital study of plants and people, commodities and labourers, Ives centres her discussion on the supply side to show where the tea we drink is made." -- Abena Dove Osseo-Asare * Journal of Modern African Studies *“Steeped in Heritage provides a fresh perspective on the post-apartheid situation of race relations and identity in South Africa while offering insight into the precarious rooibos economy of the Western Cape region. This book is multidisciplinary and will especially benefit those interested in South African studies, food economies, and cultural and regional identities that derive from commodity production.” -- Gina Covert Benavidez * Journal of Global South Studies *Table of ContentsPreface ix Acknowledgments xiii Introduction. The "Rooibos Revolution" 1 1. Cultivating Indigeneity 29 2. Farming the Bush 65 3. Endemic Plants and Invasive People 96 4. Rumor, Conspiracy, and the Politics of Narration 134 5. Precarious Landscapes 173 Conclusion. "Although There Is No Place Called Rooibos" 210 Notes 217 References 229 Index 245

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Book SynopsisBoth a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary.

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Book SynopsisBread upon the Waters chronicles how the unparalleled effort put into the building of a wide infrastructure to support the provisioning of the newly created but physically isolated city of St. Petersburg profoundly affected all of Russia's economic life and, ultimately, the historical trajectory of the Russian Empire as a whole.Trade ReviewProvides a superb overview of eighteenth-century agriculture and trade in Russia and should be essential reading for those interested in the empire’s economic history."" - Russian Review""As a study of internal market dynamics, Robert E. Jones's work offers new insights for anyone interested in not only economic history but also social and political history of the eighteenth century. . . . By focusing on the grain trade, Jones recovers the history of one of the largest sectors of the Russian economy and examines the equally important issue of logistics and supply within the empire."" - Slavic Review""A far-ranging analysis of eighteenth-century Russian economic and social history. Jones shows not only how the regime toiled to feed a fast-growing but remote city but also how that essential task reflected broader state economic policy. Specialists in Russian history--and Europeanists more generally--will appreciate and value highly this original, carefully researched study of a long but unduly neglected subject."" - The Historian""Jones' book in its theories encompasses much more than its title and core theme claim. In actuality, in the sum total of his research, the author touches upon one of the most important and profound questions of Russian history in a new era: to what extent the character and level of development of Russia and its policies allow it to be counted amongst European countries. The investigation into the supplying of bread to Petersburg leads the author to an unambiguously affirmative answer to that question."" - Cahiers du Monde Russe""A fine study which merits a wide readership among specialists and students of Russian and European history."" - Journal for Eighteenth-Century Studies""This book deals with the problem posed in Russia by the newly created capital city of St. Petersburg for which there was no nearby source of foodstuffs. Jones provides the best synthesis available in English of the way agriculture was organized in Russia, and explores thoroughly all aspects of the production, marketing, shipment, and consumption of grain. There is a sophisticated discussion of the various and complicated changes in systems of production and social relations during the eighteenth century. In the process, a number of stereotypical assumptions about Russia are shattered, repositioning it among European states for the eighteenth century. To my mind this work will not be surpassed by anything for many decades. It is the last word."" - George E. Munro, Virginia Commonwealth University""This book deals with the problem posed in Russia by the newly created capital city of St. Petersburg for which there was no nearby source of foodstuffs. Jones provides the best synthesis available in English of the way agriculture was organized in Russia, and explores thoroughly all aspects of the production, marketing, shipment, and consumption of grain. There is a sophisticated discussion of the various and complicated changes in systems of production and social relations during the eighteenth century. In the process, a number of stereotypical assumptions about Russia are shattered, repositioning it among European states for the eighteenth century. To my mind this work will not be surpassed by anything for many decades. It is the last word."" - Robert Geraci, University of Virginia

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Book SynopsisTable of ContentsIntroduction: Messy Eating Samantha King, R. Scott Carey, Isabel Macquarrie, Victoria N. Millious, and Elaine M. Power | 1 1. Turning Toward and Away Cary Wolfe | 19 2. Subjectivities and Intersections Lauren Corman | 36 3. Being in Relation Kim Tallbear | 54 4. The Tyranny of Consistency Naisargi Dave | 68 5. Justice and Nonviolence Maneesha Deckha | 84 6. Doing What You Can Kari Weil | 99 7. Waking Up H. Peter Steeves | 112 8. Entangled María Elena García | 128 9. Disability and Interdependence Sunaura Taylor | 143 10. Asking Hard Questions Neel Ahuja | 157 11. Interspecies Intersectionalities Harlan Weaver | 172 12. Living Philosophically Matthew Calarco | 188 13. Taking Things Back, Piece by Piece Sharon Holland | 204 Coda: Toward an Analytic of Agricultural Power Kelly Struthers Montford | 223 Coda: Thinking Paradoxically Billy-Ray Belcourt | 233 Acknowledgments | 243 Recommended Reading | 245 List of Contributors | 255 Index | 259

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Book SynopsisTable of ContentsIntroduction: Messy Eating Samantha King, R. Scott Carey, Isabel Macquarrie, Victoria N. Millious, and Elaine M. Power | 1 1. Turning Toward and Away Cary Wolfe | 19 2. Subjectivities and Intersections Lauren Corman | 36 3. Being in Relation Kim Tallbear | 54 4. The Tyranny of Consistency Naisargi Dave | 68 5. Justice and Nonviolence Maneesha Deckha | 84 6. Doing What You Can Kari Weil | 99 7. Waking Up H. Peter Steeves | 112 8. Entangled María Elena García | 128 9. Disability and Interdependence Sunaura Taylor | 143 10. Asking Hard Questions Neel Ahuja | 157 11. Interspecies Intersectionalities Harlan Weaver | 172 12. Living Philosophically Matthew Calarco | 188 13. Taking Things Back, Piece by Piece Sharon Holland | 204 Coda: Toward an Analytic of Agricultural Power Kelly Struthers Montford | 223 Coda: Thinking Paradoxically Billy-Ray Belcourt | 233 Acknowledgments | 243 Recommended Reading | 245 List of Contributors | 255 Index | 259

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Book SynopsisBy exploring the other side of what is prescriptively understood as proper Asian gastronomy, Robert Ji-Song Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York, and even Baton Rouge are no less critical to understanding the meaning of Asian food - and, by extension, Asian people - than culinary expressions that took place in Tokyo and Shanghai.

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Book SynopsisThe persistence of the smallholder in a time of extraordinary change in Thailand lies at the heart of this book. In More than Rural, Jonathan Rigg explores how people in the countryside have adapted to their changing world, the new opportunities available, and the consequences for rural life and living.

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Book SynopsisDocuments the dynamics of traditional feasting and the ways in which a bewildering array of different types of feasts benefits hosts. Brian Hayden argues that people's ability to marry, reproduce, defend themselves against threats and attacks, and protect their interests in village politics all depend on their ability to engage in feasting networks.

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Book SynopsisThe rocketing milk consumption and production in China are of increasing global food safety, health, and environmental concerns. Milk Craze examines and compares developments in China's dairy industry and dietary dairy consumption, cross-nationally and globally, and more specifically in two localities: Shunde and Hong Kong.

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Book SynopsisMeiji-era agricultural policy called for village elites to use their wealth and local reputations to introduce improved farming methods. This book explores these elites and their actions in a region in northeastern Japan, presenting a view of the transformation of Japanese agriculture from the late nineteenth century to the mid-twentieth century.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisBased on over three-and-a-half decades of fieldwork in seventeen villages, across three regions, and encompassing more than one thousand households, and a deep knowledge of primary and published sources, More than Rural is a significant work with implications for contemporary development across Asia and the global South.

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Book SynopsisFocuses on the technological and scientific advances that allowed Hawai’i’s sugar industry to become a world leader. The authors, both agricultural scientists, offer a history of the industry and its contributions, balanced with discussion of the enormous societal and environmental changes due to its aggressive search for labor, land, and water.Trade ReviewThis book is a treasure trove of information on the history of the Hawaiian sugar industry and the role of technology in its development. It is a useful resource for researchers whose inquiry is centred around the history, sociology and anthropology of Hawai’i, the sugar industry generally, sugar technology and agriculture. It is highly valuable as a platform for further studies on labour and a must read for those seeking knowledge on investment patterns in the sugar industry." —Rita Pemberton, Tropical Agriculture, 93:2"[The book is] both a scholarly treatment and an enjoyable read. . . . Using extensive research and careful analysis, the authors attempt to bring balance and objectivity to the subject of sugar in Hawaii." —Honolulu Star-Advertiser

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Book SynopsisPulitzer prize-winning journalist and Chicano author Victor Valle posits the chile as a metaphor for understanding the shared cultural histories of Chicanx and Latinx peoples from preconquest Mesoamerica to twentieth-century New Mexico.Trade ReviewA deep exploration into the ontology, mythology, epigenetics, and place-making (or indigenizing) of chile."—Enrique R. Lamadrid, coeditor of Water for the People: The Acequia Heritage of New Mexico in a Global Context "Valle's work makes resounding contributions to the fields of food studies, ethnic studies, Mesoamerican history, and philosophy. This book is bound to become essential reading for scholars, chefs, and chile eaters alike!"—Joseph Tuminello, contributor to Food Justice in US and Global Contexts: Bringing Theory and Practice Together "In this brilliant analysis, chiles emerge as protagonists in the multicultural wars that date from the sixteenth century to the present. Victor M. Valle calls out all the contradictions that entangle culinary practices of heat and flavor with prejudice, misunderstandings, and derision and offers instead erudite theorizations of meaning and power through a taste-based methodology that respects the botanical product as much as its fiery eaters--both equally qualified warriors of memory and dignity."—Maribel Alvarez, coeditor of Hungry for Change: Borderlands Food and Water in the Balance

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Book SynopsisIn this rich and engaging history, Tami Parr shows how regional cheesemaking found its way back to the farm. It’s a lively story that begins with the first fur traders in the Pacific Northwest and ends with modern-day small farmers in Oregon, Washington, and Idaho.

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Book SynopsisThis expansive collection enriches the field of food studies with a feminist intersectional perspective, addressing the impacts that race, ethnicity, class, and nationality have on nutritional customs, habits, and perspectives.

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Book SynopsisDespite deepening poverty and environmental degradation throughout rural Latin America, Mayan peasant farmers in Chiapas, Mexico, are finding environmental and economic success by growing organic coffee.Trade Review“I encourage you to indeed pour yourself a cup of Peace Coffee, sit down, and read Maria Elena Martinez-Torres’s Organic Coffee. It is a wonderful intellectual achievement that will improve your enjoyment of each cup fairly of traded and organically produced coffee.” * Fair Grounds *Highly capitalized plantation groves are so degraded by erosion … that their productivity is plunging. Organic practices appear to be seriously improving the soil, lending support to the notion that the process of conversion to organic is a real investment in building natural capital for the future. * Organic Coffee *

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Book SynopsisTrade Review‘Food security is often talked about but very little understood. Kerr clearly explains its characteristics and its importance as a policy issue. He delves deeply and succinctly into the economics of food security and touches on the politics to good effect, By reading this book those interested in the topic will gain an in-depth understanding of the subject’s complexities as well as having a great many simplistic views and myths exposed.’ -- Nick Perdikis, Aberystwyth University, UK‘Engaging, thought provoking and well written. Kerr’s focus on food availability, income sufficiency and productivity provides a holistic view of a critical issue affecting the well-being, and lives, of two billion people across the world. Bringing together insights from many decades of experience, this book is a comprehensive resource for anyone concerned about food security.’ -- Siân Mooney, Indiana University, US‘Food security is at the heart of the United Nations’ Sustainable Development Goals agenda. Without adequate and secure nutrition, none of the other goals are attainable. This book advances our understanding of the challenges and opportunities, comprehensively unpacking the causes of food insecurity and exploring the feasible pathways to sustainability.’ -- Peter WB Phillips, University of Saskatchewan, CanadaTable of ContentsContents: Preface 1. The three pillars of food security – availability, adequate income and increasing productivity PART I AVAILABILITY 2. Famine – failed food security 3. Hardship – the toll of rising prices 4. Local – the myth of self-sufficiency 5. Trade – its central role in availability 6. Food aid – the last resort 7. Man-made crises – war, conflict and food as a weapon PART II ADEQUATE INCOME 8. Poverty policy – food policy versus incomes policy 9. Price policies – the perils of keeping food prices low 10. Food entitlements – stamps and other targeted policies 11. Food deserts – food poverty amongst plenty 12. Food banks – the limits of food charity 13. Directly raising incomes – does reducing poverty lead to food security? PART III INCREASING PRODUCTIVITY 14. The race against time – escaping the Malthusian trap 15. Climate change – the changing geography of food security 16. Science for tomorrow – the long lags in productivity enhancement 17. Can we bet on ‘big science’? – science is only a necessary condition 18. Social science and increasing productivity – lessons from the Green Revolution 19. Financing investments in productivity – the need for a mixed strategy PART IV WILL THERE BE GLOBAL FOOD SECURITY IN 2050? 20. The challenge of 2050 – will the nine billion all be seated with food in front of them? Index

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Book SynopsisTrade Review‘In a lucid and timely call for new research, Colin Sage has curated chapters from leading food scholars on major issues affecting the global food system, and offers hope that both pragmatic and visionary solutions are emerging, which will benefit from a targeted research agenda. Sage’s book is vital, compelling reading for students, scientists, and the wider world of people concerned about our future food system.’ -- Molly D. Anderson, International Panel of Experts on Sustainable Food Systems and Middlebury College, US‘A clarion call to anyone desiring more sustainable and just food systems, emphasizing such outcomes cannot be had without insights from the social sciences. The chapters interrogate barriers and opportunities for change; analyses that are as comprehensive as they are enjoyable to read.’ -- Michael Carolan, Colorado State University, US‘This is a fine and wonderful book. We know that food systems worldwide have been transformed in recent decades. They have made food a raging success, more people fed than ever. They also cause vast ill-health and planetary harm, and leave hundreds of millions of people still hungry. This is a book about the urgent need for redesign and collective action. It brings vital clarity to the right questions, and shows how improvements in social justice can occur.’ -- Jules Pretty, University of Essex, UKTable of ContentsContents: Foreword: The urgency of food systems research xiii Tim Lang Acknowledgements xix PART I INTRODUCTION 1 Introduction: A Research Agenda for Food Systems 3 Colin L. Sage PART II ISSUES 2 The rise of big food and agriculture: corporate influence in the food system 45 Jennifer Clapp 3 The food system, planetary boundaries and eating for 1.5°C: the case for mutualism and commensality within a safe and just operating space for humankind 67 Colin L. Sage 4 Agricultural labour in the global food system 89 Alicia Reigada and Carlos de Castro 5 Food systems and food poverty 111 Martin Caraher 6 Reconfiguring animals in food systems: an agenda for research 129 Lewis Holloway PART III ‘SOLUTIONS?’ 7 The fourth agricultural revolution: technological developments in primary food production 151 David Christian Rose, Mondira Bhattacharya, Auvikki de Boon, Ram Kiran Dhulipala, Catherine Price and Juliette Schillings 8 Of fake meat and an anxious Anthropocene: towards a cultural political economy of alternative proteins and their implications for future food systems 175 Alexandra E. Sexton and Michael K. Goodman 9 Urban food systems: the case for municipal action 199 Jess Halliday 10 Circular food systems: a blueprint for regenerative innovations in a regional UK context 221 Steffen Böhm, Rebecca Sandover, Stefano Pascucci, Laura Colombo, Sophie Jackson and Matt Lobley 11 Design at the end of the food system: hybrid foodscapes in the realm of consumption 243 Kata Fodor Index 259

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Book SynopsisOffering a rare glimpse of rural life in modern-day Cuba, this book examines how ordinary Cubans carve out their own spaces for appropriate' acts of consumption, exchange, and production within the contradictory normative and material spaces of everyday economic life. Discusses the conflict between the socialist-welfare ideal of food as an entitlement and the market value of food as a commodity Bridges the fields of human geography and anthropology Approaches food networks and the scale of food systems in a novel way Provides a comprehensive look at Cuba today, with coverage of history, politics, economics, and social and environmental justice Enhanced by vivid photos from the field Trade Review“The book will be of interest to geographers engaged in debates on diverse economies, as well as those pursuing work on food security, food sovereignty, and/or the politics of food.” (The Canadian Geographer/Le Geographe Canadien, 25 October 2015) “If I had to evaluate Everyday moral economies in just two words, these would most probably be ‘useful’ and ‘balanced’. Useful because to my knowledge it is the most comprehensive treatment on the theme of food consumption and production in Cuba, providing valuable information on the theme from both historical and contemporary perspectives. Balanced because, although it deals with an utterly political side of Cuba and the Revolution, it does not hastily take sides between a (neo)liberal or a socialist mode of production and political organization.” (Anastasios Panagiotopoulos, Journal of the Royal Anthropological Institute, 23.3, 4 August 2017) Table of ContentsSeries Editors’ Preface ix Preface xi Acknowledgements xxiii List of Acronyms xxv 1 Introduction 1 2 The Historical Emergence of a National Leviathan 33 3 Scarcities, Uneven Access and Local Narratives of Consumption 73 4 Changing Landscapes of Care: Re-distributions and Reciprocities in the World of Tutaño Consumption 99 5 Localizing the Leviathan: Hierarchies and Exchanges that Connect State, Market and Civil Society 121 6 The Scalar Politics of Sustainability: Transforming the Small Farming Sector 153 7 Conclusion 181 Appendices 199 Index 211

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Book SynopsisGuides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources covering the cultivation, preparation, marketing, and consumption of food from the time before Europeans arrived in North America to the present-day United States. It is organized around what the authors label the Four P'sproduction, politics, price, and preferencein order to show readers that food represents something more than nutrition and the daily meals that keep us alive. The documents in this book demonstrate that food we eat is a highly condensed social fact that both reflects and is shaped by politics, economics, culture, religion, region, race, class, and gender. Food and Eating in America covers more than 500 years of American food and eating history with sections on: An Appetizer: What Food and Eating Tell Us About America; Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America; Table of ContentsSeries Editors’ Preface xii Part I: An Appetizer: What Food and Eating Tell Us About America 1 Part II: Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America 9 Chapter 1 Food in the New World: Pre‐Columbian Era through the American Revolution 11 Document 1.1: The Cherokee Creation Story, “How the World Was Made, Wahnenauhi Version” 11 Document 1.2: John Smith’s History of the Starving Times at Jamestown Colony (1609) 13 Document 1.3: English Artist John White’s drawings of Native Americans fishing, cooking, and preparing corn (1580s) 15 Document 1.4: Edward Winslow on the “First” Thanksgiving, 1621 18 Document 1.5: A Micmac Perspective on Europeans’ Way of Life, near Quebec (c. 1677) 21 Document 1.6: John Winthrop, Jr., Report to the Royal Society of London on Indian Corn (1662) 23 Document 1.7: Observations on American Vegetables Versus English Vegetables, from John Josselyn, New‐England’s Rarities Discovered (1672), and Francis Higginson, New‐England’s Plantation (1630) 25 Document 1.8: A Soldier’s Perspective on the Revolutionary War, Selections from the Memoir of Private Joseph Plumb Martin (1777) 27 Document 1.9: A General’s Perspective: A Letter from General Horatio Gates to Major General Caswell (August 3, 1780) 30 Document 1.10: Selections from The Autobiography of Benjamin Franklin (1791) on Communal Eating and Vegetarianism 31 Chapter 2 Food, Foodways, and Conflict in the Early Republic 34 Document 2.1: Amelia Simmons, American Cookery (1796), “Preface,” and Selected Recipes 34 Document 2.2: The Preface, Introduction, and Assorted Recipes from Mary Randolph, The Virginia House‐Wife (1824) 36 Document 2.3: Unidentified artist, Benjamin Hawkins and the Creek Indians (Painting, c. 1805) 41 Document 2.4: John Lewis Krimmel, The Quilting Frolic (Painting, 1813) 42 Document 2.5: Excerpt from Joseph Doddridge, Notes on the Settlement and Indian Wars of the Western Parts of Pennsylvania and Virginia (1824), Chapter 5, “Beasts and Birds” 44 Document 2.6: Selections from English Phrenologist George Combe, Notes on the United States During a Phrenological Visit in 1838–9–40, vol. II. (1841) 45 Document 2.7: A Variation of the Lyrics of “Home Sweet Home,” a Popular Song of the Early Republic (c. 1830) 47 Part III: Fields and Foods in the Nineteenth Century 49 Chapter 3 Slavery and Food in the Old South 51 Document 3.1: Selections from Frederick Douglass, Memoirs on Food and Slavery (1845) 51 Document 3.2: Excerpts from Harriet Jacobs, Incidents in the Life of a Slave Girl (1861) on Slaves’ Weekly Rations, Punishments for Slaves’ Stealing Food from Master, and Slave Taste Testers for Master 55 Document 3.3: Images of the Antebellum South 56 Document 3.4: Excerpts from Daniel R. A. C. Hundley, Social Relations in Our Southern States (1860) 59 Document 3.5: Selections from Planter James Battle Avirett, The Old Plantation: How We Lived in Great House and Cabin Before the War (1901) 62 Document 3.6: Excerpts from William H. Robinson, From Log Cabin to the Pulpit, or Fifteen Years in Slavery (1913) 65 Document 3.7: Excerpts from Allen Parker, Recollections of Slavery Times (1895) 67 Chapter 4 Agriculture and Food in the Age of Reform 70 Document 4.1: Advice on Farm Management, from The New England Farmer and Horticultural Journal (1828) 70 Document 4.2: Selections from Medicus, The Oracle of Health and Long Life Containing Plain and Practical Instructions for the Preservation of Sound Health (1837) 72 Document 4.3: Selections from Lydia Maria Child, The American Frugal Housewife (1829) 75 Document 4.4: Excerpts from Sylvester Graham, “A Defence of the Graham System of Living” (1837) 77 Document 4.5: The Mormon “Word of Wisdom” (1833) 82 Document 4.6: Political Cartoon: “A Member of the Temperance Society” (c. 1833) 84 Document 4.7: Family Dietary Advice from William Andrus Alcott, The Young Wife (1837) 85 Chapter 5 Food on the Frontier 88 Document 5.1: Thomas Jefferson’s Agrarian Ideal, from Notes on the State of Virginia (1785) 88 Document 5.2: Excerpt from Judge William Cooper, A Guide in the Wilderness (1810) 91 Document 5.3: Food in the West with Lewis and Clark (From their Journals, 1804) 92 Document 5.4: Selections from The Diary of Patrick Breen (1846) 96 Document 5.5: Gold Rush Food: Selections from Lansford W. Hastings, The Emigrants’ Guide to Oregon and California (1845) and Elisha Douglas Perkins, Gold Rush Diary (1849) 98 Document 5.6: Advertisement for Cyrus McCormick’s Mechanical Reaper (1846) 101 Chapter 6 The Civil War (1861–1865) 103 Document 6.1: Selections from the Diary of Louis Léon (CSA) 103 Document 6.2: The Confederate Right to Impress Food, a selection from “A Bill to Provide Supplies for the Army and to Prescribe the Mode of Making Impressments” (1864) 105 Document 6.3: Photograph of Hardtack 106 Document 6.4: “A Dangerous Novelty in Memphis,” cartoon by Frank Bellew, Harper’s Weekly (1862) 107 Document 6.5: Photographs of Prisoners Liberated from Confederate Prisons (1865) 109 Chapter 7 Food Reborn: Immigration, Urbanization, and Eating (1857–1905) 111 Document 7.1: Observations of Food and Cooking in Texas: Frederick Law Olmsted, A Journey Through Texas (1857) 111 Document 7.2: Documents on Irish Immigration from Mary Anne Sadlier, Bessy Conway; or, The Irish Girl in America (1885) and John O’Hanlon, The Irish Emigrant’s Guide for the United States (1861) 113 Document 7.3: Recipes for “Broth in haste,” “Cheap white,” and “Tongue, Braised, with Aspic Jelly,” from Lafcadio Hearn, Creole Cookbook (1887) 116 Document 7.4: Platform of the Populist Party (1892) 118 Document 7.5: Cooking Utensils for Sale in the 1912 Sears, Roebuck and Co. Catalog 119 Document 7.6: Ernest H. Crosby, Letter to The New York Times on Vegetarianism (1905) 121 Part IV: Feeding a Modern World: Revolutions in Farming, Food, and Famine 125 Chapter 8 The Progressive Era and Food 127 Document 8.1: Samuel Gompers, Meat vs. Rice: American Manhood Against Asiatic Coolieism, Which Shall Survive (1901) 127 Document 8.2: The Pure Food and Drug Act of 1906 (1906) 129 Document 8.3: “Riots in Newark Over Meat Boycott,” The New York Times (1910) 132 Document 8.4: “Girls’ Canning Clubs” from the Wyoming Farm Bulletin (1914) 135 Document 8.5: Lyrics to the Song, “Hoover’s Goin’ to Get You!” (1918) 137 Document 8.6: Excerpts from Christine Frederick, “The New Housekeeping,” Ladies’ Home Journal (1912) 139 Document 8.7: LuAnn Jones, “Work Was My Pleasure: An Oral History of Nellie Stancil Langley” (1991) 146 Document 8.8: “HOT Hamburger: Just Off the Griddle” (1926) 149 Chapter 9 The Great Depression 151 Document 9.1: Oscar Heline, farmer from Iowa, interviewed by Studs Terkel in Hard Times (1970) 151 Document 9.2: John Steinbeck, “The Harvest of Gypsies,” San Francisco Chronicle (1936) 155 Document 9.3: Excerpt from Kathy Mays Smith, Gold Medal: CCC Company 1538, A Documentary (2001) 160 Document 9.4: Lynn‐Pgh, Recipe for “Depression Cake” (circa 1935) 162 Document 9.5: President Franklin D. Roosevelt, “Address” (1935) 163 Chapter 10 World War II and the Food and Government Revolution 170 Document 10.1: Office of Price Administration, “How to Use Your War Ration Book” (1943) 170 Document 10.2: Clive McCay, “Eat Well to Work Well: The Lunch Box Should Carry a Hearty Meal,” in War Emergency Bulletin No. 38 (1942) 172 Document 10.3: World War II Era Advertisement, “Have a ‘Coke’ = Good Winds Have Blown You Here” (1943) 175 Document 10.4: “The Official Bracero Agreement,” For the Temporary Migration of Mexican Agricultural Workers to the United States (1942) 178 Document 10.5: Excerpt from Jeanne Wakatsuki Houston and James D. Houston, Farewell to Manzanar (1973), 35–38 183 Chapter 11 The Postwar Food Revolution(s) of Suburban America 187 Document 11.1: Photograph of Super Giant Supermarket, Rockville, Maryland (1964) 187 Document 11.2: Excerpt from Emily Post, “Restaurant Etiquette” in Etiquette: The Blue Book of Social Usage (1957) 189 Document 11.3: Excerpt from Rachel Carson, Silent Spring (1962) 196 Document 11.4: Swanson Advertisement, “Everybody Wins” (1963) 201 Document 11.5: Excerpts from Norman Borlaug’s lecture “The Green Revolution, Peace, and Humanity,” Delivered Upon Receiving the Nobel Peace Prize (1970) 203 Document 11.6: Margaret Visser, “A Meditation on the Microwave,” Psychology Today (1989) 212 Chapter 12 Eating Civil Rights 217 Document 12.1: Announcement of New Segregated Restaurant Law, Birmingham Age‐Herald (1914) 217 Document 12.2: Mississippi Freedom Democratic Party, “Food for Fight for Freedom” (1965) 219 Document 12.3: Black Panther Party, “To Feed Our Children,” The Black Panther (1969) 224 Document 12.4: Eliseo Medina, “Why A Grape Boycott?” (circa 1969) 226 Document 12.5: Ralph Johnson and Patricia Reed, “What’s Wrong with Soul Food,” The Black Collegian (1981) 230 Document 12.6: “Marlon Brando, S.F. Cleric Arrested for Fishing Illegally,” Seattle Daily Times (1964) 233 Document 12.7: Vietnamese Fishermen’s Association, et al., Plaintiffs, v. The Knights of the Ku Klux Klan, et al., Defendants. Civ. A. No. H‐81‐895. United States District Court, S. D. Texas, Houston Division (1981) 236 Document 12.8: Press Release: “T.G.I. Friday’s® to Bring ‘Magic’ Brand of Restaurants to Urban Communities” (1998) 245 Chapter 13 The Counterculture and the Lunch Counter 248 Document 13.1: Excerpts from Gordon and Phyllis Grabe, The Hippie Cookbook or Don’t Eat Your Food Stamps (1970) 248 Document 13.2: Kit Leder, “Women in the Communes,” Women: A Journal of Liberation (1969) 251 Document 13.3: Excerpt from Carol Adams, The Sexual Politics of Meat: A Feminist‐Vegetarian Critical Theory, 20th Anniversary Edition (2010) 255 Document 13.4: Hanna Rosin, “The Evil Empire: The Scoop on Ben & Jerry’s Crunchy Capitalism,” The New Republic (1995) 257 Document 13.5: Bryant Simon, “Why Starbucks Lost its Mojo,” Christian Science Monitor (2005) 262 Chapter 14 Cheap Food, Cheap Calories 266 Document 14.1: Centers for Disease Control Maps of the Obesity Trend in the United States (1985–2010) 266 Document 14.2: Excerpt from Judge Robert Sweet Opinion in Pelman v. McDonald’s Corp. (2003) 268 Document 14.3: Michael Pollan, “Down on the Industrial Organic Farm,” The New York Times Magazine (2001) 275 Document 14.4: Avi Solomon, “Working Undercover in a Slaughterhouse: An Interview with Timothy Pachirat,” Boing, Boing (2008) 281 Document 14.5: Statement of Sarah C. White, Member, United Food and Commercial Workers Local 1529 (1990) 286 Document 14.6: Excerpt from Sarah Wu, also known as “Mrs. Q.,” Fed Up with Lunch: How One Anonymous Teacher Revealed the Truth about School Lunches—And How We Can Change Them! (2011) 287 Document 14.7: Excerpt from “Fat Liberation Manifesto” (1973) 293 Chapter 15 Foodies and the Complexities of Consumption 297 Document 15.1: Menu from Spago Restaurant (1987) 297 Document 15.2: Andrew Chan, “‘La Grande Bouffe’: Cooking Shows as Pornography,” Gastronomica (2003) 299 Document 15.3: Rabbi Nahum Ward-Lev and Shelley Mann-Lev, “Keeping Eco‐kosher” (1990) 303 Document 15.4: Mill Creek Farm’s Mission Statement and Values (2017) 306 Document 15.5: Excerpt from Gustavo Arellano, Taco USA: How Mexican Food Conquered America (2014) 309 Document 15.6: Rachel Kuo, “The Feminist Guide to Being a Foodie Without Being Culturally Appropriative,” from everydayfeminism.com (2015) 312 Document: 15.7: Photograph of People Waiting for Korean Tacos from the Kogi Truck, Torrance, CA (2009) 319 Document 15.8: Greg Wright, “French Fries, Mais Non, Congress Calls em ‘Freedom Fries’,” USA Today (2003) 320 Document 15.9: Kayleigh Rogers, “When Prison Food is Punishment,” from the blog Motherboard (2015) 323 Index 328

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Book SynopsisGuides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources covering the cultivation, preparation, marketing, and consumption of food from the time before Europeans arrived in North America to the present-day United States. It is organized around what the authors label the Four P'sproduction, politics, price, and preferencein order to show readers that food represents something more than nutrition and the daily meals that keep us alive. The documents in this book demonstrate that food we eat is a highly condensed social fact that both reflects and is shaped by politics, economics, culture, religion, region, race, class, and gender. Food and Eating in America covers more than 500 years of American food and eating history with sections on: An Appetizer: What Food and Eating Tell Us About America; Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America; Table of ContentsSeries Editors’ Preface xii Series Editors’ Preface xii Part I: An Appetizer: What Food and Eating Tell Us About America 1 Part II: Hunting, Harvesting, Starving, and the Occasional Feast: Food in Early America 9 Chapter 1 Food in the New World: Pre]Columbian Era through the American Revolution 11 Document 1.1: The Cherokee Creation Story, “How the World Was Made, Wahnenauhi Version” 11 Document 1.2: John Smith’s History of the Starving Times at Jamestown Colony (1609) 13 Document 1.3: English Artist John White’s drawings of Native Americans fishing, cooking, and preparing corn (1580s) 15 Document 1.4: Edward Winslow on the “First” Thanksgiving, 1621 18 Document 1.5: A Micmac Perspective on Europeans’ Way of Life, near Quebec (c. 1677) 21 Document 1.6: John Winthrop, Jr., Report to the Royal Society of London on Indian Corn (1662) 23 Document 1.7: Observations on American Vegetables Versus English Vegetables, from John Josselyn, New]England’s Rarities Discovered (1672), and Francis Higginson, New]England’s Plantation (1630) 25 Document 1.8: A Soldier’s Perspective on the Revolutionary War, Selections from the Memoir of Private Joseph Plumb Martin (1777) 27 Document 1.9: A General’s Perspective: A Letter from General Horatio Gates to Major General Caswell (August 3, 1780) 30 Document 1.10: Selections from The Autobiography of Benjamin Franklin (1791) on Communal Eating and Vegetarianism 31 Chapter 2 Food, Foodways, and Conflict in the Early Republic 34 Document 2.1: Amelia Simmons, American Cookery (1796), “Preface,” and Selected Recipes 34 Document 2.2: The Preface, Introduction, and Assorted Recipes from Mary Randolph, The Virginia House]Wife (1824) 36 Document 2.3: Unidentified artist, Benjamin Hawkins and the Creek Indians (Painting, c. 1805) 41 Document 2.4: John Lewis Krimmel, The Quilting Frolic (Painting, 1813) 42 Document 2.5: Excerpt from Joseph Doddridge, Notes on the Settlement and Indian Wars of the Western Parts of Pennsylvania and Virginia (1824), Chapter 5, “Beasts and Birds” 44 Document 2.6: Selections from English Phrenologist George Combe, Notes on the United States During a Phrenological Visit in 1838–9–40, vol. II. (1841) 45 Document 2.7: A Variation of the Lyrics of “Home Sweet Home,” a Popular Song of the Early Republic (c. 1830) 47 Part III: Fields and Foods in the Nineteenth Century 49 Chapter 3 Slavery and Food in the Old South 51 Document 3.1: Selections from Frederick Douglass, Memoirs on Food and Slavery (1845) 51 Document 3.2: Excerpts from Harriet Jacobs, Incidents in the Life of a Slave Girl (1861) on Slaves’ Weekly Rations, Punishments for Slaves’ Stealing Food from Master, and Slave Taste Testers for Master 55 Document 3.3: Images of the Antebellum South 56 Document 3.4: Excerpts from Daniel R. A. C. Hundley, Social Relations in Our Southern States (1860) 59 Document 3.5: Selections from Planter James Battle Avirett, The Old Plantation: How We Lived in Great House and Cabin Before the War (1901) 62 Document 3.6: Excerpts from William H. Robinson, From Log Cabin to the Pulpit, or Fifteen Years in Slavery (1913) 65 Document 3.7: Excerpts from Allen Parker, Recollections of Slavery Times (1895) 67 Chapter 4 Agriculture and Food in the Age of Reform 70 Document 4.1: Advice on Farm Management, from The New England Farmer and Horticultural Journal (1828) 70 Document 4.2: Selections from Medicus, The Oracle of Health and Long Life Containing Plain and Practical Instructions for the Preservation of Sound Health…(1837) 72 Document 4.3: Selections from Lydia Maria Child, The American Frugal Housewife (1829) 75 Document 4.4: Excerpts from Sylvester Graham, “A Defence of the Graham System of Living” (1837) 77 Document 4.5: The Mormon “Word of Wisdom” (1833) 82 Document 4.6: Political Cartoon: “A Member of the Temperance Society” (c. 1833) 84 Document 4.7: Family Dietary Advice from William Andrus Alcott, The Young Wife (1837) 85 Chapter 5 Food on the Frontier 88 Document 5.1: Thomas Jefferson’s Agrarian Ideal, from Notes on the State of Virginia (1785) 88 Document 5.2: Excerpt from Judge William Cooper, A Guide in the Wilderness (1810) 91 Document 5.3: Food in the West with Lewis and Clark (From their Journals, 1804) 92 Document 5.4: Selections from The Diary of Patrick Breen (1846) 96 Document 5.5: Gold Rush Food: Selections from Lansford W. Hastings, The Emigrants’ Guide to Oregon and California (1845) and Elisha Douglas Perkins, Gold Rush Diary (1849) 98 Document 5.6: Advertisement for Cyrus McCormick’s Mechanical Reaper (1846) 101 Chapter 6 The Civil War (1861–1865) 103 Document 6.1: Selections from the Diary of Louis Léon (CSA) 103 Document 6.2: The Confederate Right to Impress Food, a selection from “A Bill to Provide Supplies for the Army and to Prescribe the Mode of Making Impressments” (1864) 105 Document 6.3: Photograph of Hardtack 106 Document 6.4: “A Dangerous Novelty in Memphis,” cartoon by Frank Bellew, Harper’s Weekly (1862) 107 Document 6.5: Photographs of Prisoners Liberated from Confederate Prisons (1865) 109 Chapter 7 Food Reborn: Immigration, Urbanization, and Eating (1857–1905) 111 Document 7.1: Observations of Food and Cooking in Texas: Frederick Law Olmsted, A Journey Through Texas (1857) 111 Document 7.2: Documents on Irish Immigration from Mary Anne Sadlier, Bessy Conway; or, The Irish Girl in America (1885) and John O’Hanlon, The Irish Emigrant’s Guide for the United States (1861) 113 Document 7.3: Recipes for “Broth in haste,” “Cheap white,” and “Tongue, Braised, with Aspic Jelly,” from Lafcadio Hearn, Creole Cookbook (1887) 116 Document 7.4: Platform of the Populist Party (1892) 118 Document 7.5: Cooking Utensils for Sale in the 1912 Sears, Roebuck and Co. Catalog 119 Document 7.6: Ernest H. Crosby, Letter to The New York Times on Vegetarianism (1905) 121 Part IV: Feeding a Modern World: Revolutions in Farming, Food, and Famine 125 Chapter 8 The Progressive Era and Food 127 Document 8.1: Samuel Gompers, Meat vs. Rice: American Manhood Against Asiatic Coolieism, Which Shall Survive (1901) 127 Document 8.2: The Pure Food and Drug Act of 1906 (1906) 129 Document 8.3: “Riots in Newark Over Meat Boycott,” The New York Times (1910) 132 Document 8.4: “Girls’ Canning Clubs” from the Wyoming Farm Bulletin (1914) 135 Document 8.5: Lyrics to the Song, “Hoover’s Goin’ to Get You!” (1918) 137 Document 8.6: Excerpts from Christine Frederick, “The New Housekeeping,” Ladies’ Home Journal (1912) 139 Document 8.7: LuAnn Jones, “Work Was My Pleasure: An Oral History of Nellie Stancil Langley” (1991) 146 Document 8.8: “HOT Hamburger: Just Off the Griddle” (1926) 149 Chapter 9 The Great Depression 151 Document 9.1: Oscar Heline, farmer from Iowa, interviewed by Studs Terkel in Hard Times (1970) 151 Document 9.2: John Steinbeck, “The Harvest of Gypsies,” San Francisco Chronicle (1936) 155 Document 9.3: Excerpt from Kathy Mays Smith, Gold Medal: CCC Company 1538, A Documentary (2001) 160 Document 9.4: Lynn]Pgh, Recipe for “Depression Cake” (circa 1935) 162 Document 9.5: President Franklin D. Roosevelt, “Address” (1935) 163 Chapter 10 World War II and the Food and Government Revolution 170 Document 10.1: Office of Price Administration, “How to Use Your War Ration Book” (1943) 170 Document 10.2: Clive McCay, “Eat Well to Work Well: The Lunch Box Should Carry a Hearty Meal,” in War Emergency Bulletin No. 38 (1942) 172 Document 10.3: World War II Era Advertisement, “Have a ‘Coke’ = Good Winds Have Blown You Here” (1943) 175 Document 10.4: “The Official Bracero Agreement,” For the Temporary Migration of Mexican Agricultural Workers to the United States (1942) 178 Document 10.5: Excerpt from Jeanne Wakatsuki Houston and James D. Houston, Farewell to Manzanar (1973), 35–38 183 Chapter 11 The Postwar Food Revolution(s) of Suburban America 187 Document 11.1: Photograph of Super Giant Supermarket, Rockville, Maryland (1964) 187 Document 11.2: Excerpt from Emily Post, “Restaurant Etiquette” in Etiquette: The Blue Book of Social Usage (1957) 189 Document 11.3: Excerpt from Rachel Carson, Silent Spring (1962) 196 Document 11.4: Swanson Advertisement, “Everybody Wins” (1963) 201 Document 11.5: Excerpts from Norman Borlaug’s lecture “The Green Revolution, Peace, and Humanity,” Delivered Upon Receiving the Nobel Peace Prize (1970) 203 Document 11.6: Margaret Visser, “A Meditation on the Microwave,” Psychology Today (1989) 212 Chapter 12 Eating Civil Rights 217 Document 12.1: Announcement of New Segregated Restaurant Law, Birmingham Age]Herald (1914) 217 Document 12.2: Mississippi Freedom Democratic Party, “Food for Fight for Freedom” (1965) 219 Document 12.3: Black Panther Party, “To Feed Our Children,” The Black Panther (1969) 224 Document 12.4: Eliseo Medina, “Why A Grape Boycott?” (circa 1969) 226 Document 12.5: Ralph Johnson and Patricia Reed, “What’s Wrong with Soul Food,” The Black Collegian (1981) 230 Document 12.6: “Marlon Brando, S.F. Cleric Arrested for Fishing Illegally,” Seattle Daily Times (1964) 233 Document 12.7: Vietnamese Fishermen’s Association, et al., Plaintiffs, v. The Knights of the Ku Klux Klan, et al., Defendants. Civ. A. No. H]81]895. United States District Court, S. D. Texas, Houston Division (1981) 236 Document 12.8: Press Release: “T.G.I. Friday’s® to Bring ‘Magic’ Brand of Restaurants to Urban Communities” (1998) 245 Chapter 13 The Counterculture and the Lunch Counter 248 Document 13.1: Excerpts from Gordon and Phyllis Grabe, The Hippie Cookbook or Don’t Eat Your Food Stamps (1970) 248 Document 13.2: Kit Leder, “Women in the Communes,” Women: A Journal of Liberation (1969) 251 Document 13.3: Excerpt from Carol Adams, The Sexual Politics of Meat: A Feminist]Vegetarian Critical Theory, 20th Anniversary Edition (2010) 255 Document 13.4: Hanna Rosin, “The Evil Empire: The Scoop on Ben & Jerry’s Crunchy Capitalism,” The New Republic (1995) 257 Document 13.5: Bryant Simon, “Why Starbucks Lost its Mojo,” Christian Science Monitor (2005) 262 Chapter 14 Cheap Food, Cheap Calories 266 Document 14.1: Centers for Disease Control Maps of the Obesity Trend in the United States (1985–2010) 266 Document 14.2: Excerpt from Judge Robert Sweet Opinion in Pelman v. McDonald’s Corp. (2003) 268 Document 14.3: Michael Pollan, “Down on the Industrial Organic Farm,” The New York Times Magazine (2001) 275 Document 14.4: Avi Solomon, “Working Undercover in a Slaughterhouse: An Interview with Timothy Pachirat,” Boing, Boing (2008) 281 Document 14.5: Statement of Sarah C. White, Member, United Food and Commercial Workers Local 1529 (1990) 286 Document 14.6: Excerpt from Sarah Wu, also known as “Mrs. Q.,” Fed Up with Lunch: How One Anonymous Teacher Revealed the Truth about School Lunches—And How We Can Change Them! (2011) 287 Document 14.7: Excerpt from “Fat Liberation Manifesto” (1973) 293 Chapter 15 Foodies and the Complexities of Consumption 297 Document 15.1: Menu from Spago Restaurant (1987) 297 Document 15.2: Andrew Chan, “‘La Grande Bouffe’: Cooking Shows as Pornography,” Gastronomica (2003) 299 Document 15.3: Rabbi Nahum Ward-Lev and Shelley Mann-Lev, “Keeping Eco]kosher” (1990) 303 Document 15.4: Mill Creek Farm’s Mission Statement and Values (2017) 306 Document 15.5: Excerpt from Gustavo Arellano, Taco USA: How Mexican Food Conquered America (2014) 309 Document 15.6: Rachel Kuo, “The Feminist Guide to Being a Foodie Without Being Culturally Appropriative,” from everydayfeminism.com (2015) 312 Document: 15.7: Photograph of People Waiting for Korean Tacos from the Kogi Truck, Torrance, CA (2009) 319 Document 15.8: Greg Wright, “French Fries, Mais Non, Congress Calls em ‘Freedom Fries’,” USA Today (2003) 320 Document 15.9: Kayleigh Rogers, “When Prison Food is Punishment,” from the blog Motherboard (2015) 323 Index 328

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Book SynopsisLearn about one of the most impactful distilleries in American history in this comprehensive tale Buffalo, Barrels,& Bourbontells the fascinating tale of the Buffalo Trace Distillery, from the time ofthe earliestexplorationsof Kentuckyto the present day. Author and award-winningspirits expert F. Paul Pacult takes readers on ajourney through historythat covers theAmerican Revolutionary War,U.S Civil War, twoWorldWars, Prohibition, andthe Great Depression. Buffalo, Barrels,& Bourboncovers the pedigree and provenance of the Buffalo Trace Distillery: The larger-than-life personalities thatover a century and a halfmade Buffalo Trace Distillery what it is todayDetailedaccounts onhowmany of the distillery's award-winning and world-famous brandswere createdThe impact of world events, includingmultipledepressions, weather-related events,and major conflicts, on the distillery Belonging on the shelf of anyone withan interestin American spiritsand history,Buffalo, Barrels,& Bourbonis a compellingmust-read.Table of ContentsAcknowledgments ix Introduction xi Glossary xv 1 “This River Runes North West and out of Ye Westerly Side . . .” 1 Sidebar: The Unforgivable Extermination of Tatanka 12 2 “This Map of Kentucke: Drawn from Actual Observations . . .” 15 3 “. . . As Crooked as a Dog’s Hind Leg . . .” 29 4 “. . . 10,530 bls. Flour; 1374 Whiskey; 1984 Beef and Pork . . .” 35 Sidebar: The Kentucky River’s Natural Wonders 41 5 “. . . The Machinery Is of the Best . . . for Making Copper Distilled Whisky.” 43 Sidebar: Kentucky Whiskey Production: Grain 49 6 “. . . Bourbon Production . . . Was at Best Crude and Unreliable . . .” 51 7 “. . . That in Consideration of Five Hundred Dollars . . .” 61 8 “Rev. Dr. McLeod Thanks God for Duffy’s Pure Malt Whiskey” 69 9 “The Most Valuable Assistance That We Got in St. Louis . . .” 75 10 “. . . An Early Nineteenth Century Residence Situated in the Middle of an Expansive Lawn . . .” 83 11 “. . . Raised the Daily Production from 400 to 600 Barrels . . .” 95 12 “Despite Many Salacious Rumors, He Is Mostly Remembered As . . .” 103 13 “Show Up Next Monday Morning . . .” 115 Sidebar: The Indelible Impact of American Whiskey’s Greatest Generation 127 14 Sazerac: The New Orleans Company and the Fabled Cocktail 131 Sidebar: The Sazerac Cocktail and Resurrection of Sazerac House 140 15 “Experimentation Is in Our DNA . . .” 143 16 “Resistance Is Futile” 153 Sidebar: Freddie Johnson’s Promise 167 17 “. . . Projecting Forecasts in 2020 for the Next 100, 120 Years . . .” 169 Appendix 181 Timeline 185 Notes 189 Bibliography 199 About the Author 203 Index 205

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Book SynopsisA Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity.Trade Review"Food and drink reveal to us the heart of a culture. Much can be learnt through the essays in this significant and important study." (Reference Reviews 2016). ‘Whether one’s passion is cookery books, baking, sacrifice, or butchery, or if kitchens, viniculture, and archaeobotany are more to your taste, readers of all types will find something relevant to dip into here.’ (Tyler Jo Smith, Religious Studies Review, Vol 43, No 2, June 2017).Table of ContentsList of Illustrations viii Notes on Contributors ix Abbreviations xiii Introduction 1 John Wilkins and Robin Nadeau Part 1 Literature and Approaches 17 1 Food in Greek Literature 19 Richard Hunter and Demetra Koukouzika 2 Athenaeus the Encyclopedist 30 Oswyn Murray 3 Food in Latin Literature 43 Matthew Leigh 4 Cookery Books 53 Robin Nadeau 5 Medical Literature, Diet, and Health 59 John Wilkins 6 Food and Ancient Philosophy 67 Paul Scade 7 Food, Gender, and Sexuality 76 Florence Dupont 8 Class and Power 85 Elke Stein‐Hölkeskamp 9 The Archaeology of Food Consumption 95 Martin Pitts Copyrighted Material 10 Roman Food Remains in Archaeology and the Contents of a Roman Sewer at Herculaneum 105 Mark Robinson and Erica Rowan 11 Anthropology and Food Studies 116 Sarah Hitch 12 Art and Images: Feasting in Ancient Greece and Rome 123 François Lissarrague Part 2 Production and Transport 133 13 Animals, Meat, and Alimentary By‐products: Patterns of Production and Consumption 135 Christophe Chandezon 14 Fish 147 Dimitra Mylona 15 Agriculture 160 Geoffrey Kron 16 Storage and Transport 173 Robert I. Curtis 17 Supplying Cities 183 Paul Erdkamp Part 3 Preparation 193 18 Men, Women, and Slaves 195 Andrew Dalby 19 Kitchens 206 Bradley A. Ault 20 Baking and Cooking 212 Nicolas Monteix 21 Dining in Ancient Greece 224 Pauline Schmitt Pantel 22 Symposium 234 Sean Corner 23 Royal Feasting 243 Konrad Vössing 24 Roman Dining 253 John F. Donahue 25 Table Manners 265 Robin Nadeau 26 Wine Appreciation in Ancient Greece 273 Thibaut Boulay Part 4 Cultures Beyond Athens and Rome 283 27 Food, Culture, and Environment in Ancient Asia Minor 285 Stephen Mitchell 28 Food among Greeks of the Black Sea: the Challenging Diet of Olbia 296 David Braund 29 Mesopotamia 309 Brigitte Lion 30 Food in Ancient Egypt 319 Pierre Tallet 31 “Celtic” Food: Perspectives from Britain 326 Martin Pitts Part 5 Food and Religion/Great Food Cultures 335 32 Sacrifice 337 Sarah Hitch 33 Jewish Meals in Antiquity 348 Jordan D. Rosenblum 34 Food and Dining in Early Christianity 357 Dennis E. Smith 35 Byzantium 365 Béatrice Caseau 36 Medieval Food 377 Bruno Laurioux 37 Food in Antiquity: the Islamic Dimension 383 David Waines 38 The Ideological Foundations of the Food Culture of Pre‐Imperial China 393 Françoise Sabban Bibliography 403 Index 453

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Book SynopsisHow Food Made History offers a wide-ranging overview of 5,000 years of global history, a period dominated by agriculture and urbanization. It traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies.Trade Review“. . . an excellent short introduction for the general reader.” (BBC History Magazine, 1 October 2012) Table of ContentsIllustrations viii Preface ix Prologue: Questions of choice? 1 References 5 1 The Creation of Food Worlds 7 Making the ancient world food map 8 The origins of domestication, agriculture, and urbanization 11 Food worlds at 5000 BP 15 Seven claims 29 References 31 2 Genetics and Geography 35 Genetic modification, ancient and modern 36 Prohibitions and taboos 43 Geographical redistribution 47 Three claims 53 References 53 3 Forest, Farm, Factory 57 Forest gardens 58 Crop farming landscapes 62 Industrialized agriculture 70 Five claims 77 References 78 4 Hunting, Herding, Fishing 81 Hunting 83 Herding 91 Fishing 94 Two claims 100 References 100 5 Preservation and Processing 103 Ancient preservation 103 Ancient processing 106 Modern milling 108 Packaging 111 Freezing and chilling 112 Milk, butter, yoghurt, and cheese 115 Three claims 123 References 123 6 Trade 125 Ancient trades 126 Modern trades 131 The global supermarket 136 Two claims 140 References 141 7 Cooking, Class, and Consumption 143 Cooks 143 Cooking 146 Eating places 149 Meals and mealtimes 156 References 158 8 National, Regional, and Global Cuisines 161 Cuisine, high and low 164 The origins of cuisines 168 Megaregions and pan-ethnicity 182 Global foods 185 Three claims and counterclaims 188 References 188 9 Eating Well, Eating Badly 191 Nutrition and diet 191 Stature 195 Obesity 199 Dieting 203 Denial 204 Vegetarianism 207 References 211 10 Starving 215 Famine 217 Famine foods 224 Survival strategies 226 Food aid 228 Impact 232 Two claims 234 References 235 Conclusion: Cornucopia or Pandora's Box? 237 References 241 Suggested Further Reading 243 Index 251

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Book SynopsisHow Food Made History offers a wide-ranging overview of 5,000 years of global history, a period dominated by agriculture and urbanization. It traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies.Trade Review“. . . an excellent short introduction for the general reader.” (BBC History Magazine, 1 October 2012) Table of ContentsIllustrations viii Preface ix Prologue: Questions of choice? 1 References 5 1 The Creation of Food Worlds 7 Making the ancient world food map 8 The origins of domestication, agriculture, and urbanization 11 Food worlds at 5000 BP 15 Seven claims 29 References 31 2 Genetics and Geography 35 Genetic modification, ancient and modern 36 Prohibitions and taboos 43 Geographical redistribution 47 Three claims 53 References 53 3 Forest, Farm, Factory 57 Forest gardens 58 Crop farming landscapes 62 Industrialized agriculture 70 Five claims 77 References 78 4 Hunting, Herding, Fishing 81 Hunting 83 Herding 91 Fishing 94 Two claims 100 References 100 5 Preservation and Processing 103 Ancient preservation 103 Ancient processing 106 Modern milling 108 Packaging 111 Freezing and chilling 112 Milk, butter, yoghurt, and cheese 115 Three claims 123 References 123 6 Trade 125 Ancient trades 126 Modern trades 131 The global supermarket 136 Two claims 140 References 141 7 Cooking, Class, and Consumption 143 Cooks 143 Cooking 146 Eating places 149 Meals and mealtimes 156 References 158 8 National, Regional, and Global Cuisines 161 Cuisine, high and low 164 The origins of cuisines 168 Megaregions and pan-ethnicity 182 Global foods 185 Three claims and counterclaims 188 References 188 9 Eating Well, Eating Badly 191 Nutrition and diet 191 Stature 195 Obesity 199 Dieting 203 Denial 204 Vegetarianism 207 References 211 10 Starving 215 Famine 217 Famine foods 224 Survival strategies 226 Food aid 228 Impact 232 Two claims 234 References 235 Conclusion: Cornucopia or Pandora’s Box? 237 References 241 Suggested Further Reading 243 Index 251

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Book SynopsisOver the past century, new farming methods, feed additives, and social and economic structures have radically transformed agriculture around the globe, often at the expense of human health. In Chickenizing Farms and Food, Ellen K. Silbergeld reveals the unsafe world of chickenization-big agriculture's top-down, contract-based factory farming system-and its negative consequences for workers, consumers, and the environment. Drawing on her deep knowledge of and experience in environmental engineering and toxicology, Silbergeld examines the complex history of the modern industrial food animal production industry and describes the widespread effects of Arthur Perdue's remarkable agricultural innovations, which were so important that the US Department of Agriculture uses the term chickenization to cover the transformation of all farm animal production. Silbergeld tells the real story of how antibiotics were first introduced into animal feeds in the 1940s, which has led to the emergence of Trade ReviewAn insightful book that should be of interest to anyone who eats food, animal or not. Kirkus Reviews This engaging treatise lays out a compelling case for reexamining the way we produce the food we eat. Required reading for those who are interested in learning more about where our food comes from. Library Journal Little doubt exists that meat production is fraught with problems. After reading Silbergeld's book, my next visit to the farmer's market will be a more enlightened one. Science A sobering, vivid tour of people and places covers the far-reaching impact of Arthur Perdue's chicken empire, animalfeed antibiotics and MRSA, worker safety at a hog-slaughter megaplant in Tar Heel, North Carolina, and Brazil and China's recent "chickenization". Chronicle of Higher Education Chickenizing Farms & Food is essential reading for anyone concerned about food safety, about worker safety, and the industry that has far too little concern for either. Metapsychology ... much good can be found in these pages, and Ellen K. Sibergeld offers useful input regarding the most complicated question in globalization and food production today: what are we supposed to do about it? San Francisco Book Review She is clear-eyed and practical in the solutions she offers at the end of the book. Refreshingly, Silbergeld does not advocate a return to "the agriculture of the past" (which she believes is romanticized and effective only for affluent producers and consumers), but rather a systematic overhaul of agriculture as an industry. Choice Silbergeld writes in an easy, conversational style that demonstrates a sweeping knowledge of human history ranging from the Egyptians to Immanuel Wallerstein's works on the modern world system. She also marshals an impressive array of facts to defend her case. Chickenizing Farms & Food is a must-read for anyone who cares about the production of the things we eat. Washington Independent Review of Books The strengths of this volume are its clear presentation of concepts and evidence, lucid explanations of the supporting science, and spirited critique of both sides in the Big Ag/Food vs. Small/Local Ag/Food encounter. FoodAnthropology The book is engaging and compelling... She [Silbergeld] glosses over nothing.Table of ContentsPrefaceAcknowledgmentsIntroduction1. Can We Talk about Agriculture?2. Confinement, Concentration, and Integration3. It All Started in Delmarva4. The Chickenization of the World5. The Coming of the Drugs6. When You Look at a Screen, Do You See Lattices or Holes?7. Antimicrobial Resistance8. Collateral Damage9. Have a Cup of Coffee and Pray10. Food Safety11. Can We Feed the World?12. A Path Forward, Not BackwardNotesIndex

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Book SynopsisHow a massive agricultural reform movement led by northern farmers before the Civil War recast Americans' relationships to market forces and the state. Recipient of The Center for Civil War Research's 2021 Wiley-Silver Book Prize, Winner of the Theodore Saloutos Memorial Award by the Agricultural History SocietyIn this sweeping look at rural society from the American Revolution to the Civil War, Ariel Ron argues that agricultural history is central to understanding the nation's formative period. Upending the myth that the Civil War pitted an industrial North against an agrarian South, Grassroots Leviathan traces the rise of a powerful agricultural reform movement spurred by northern farmers. Ron shows that farming dominated the lives of most Americans through almost the entire nineteenth century and traces how middle-class farmers in the Greater Northeast built a movement of semipublic agricultural societies, fairs, and periodicals that fundamentally recast Americans' relationship toTrade ReviewAriel Ron's engagingly written Grassroots Leviathan is an agricultural, political, economic, and intellectual history that is also informed by soil science, chemistry, education, and legal studies.—The Center for Civil War ResearchIn recovering the stakes of antebellum agricultural society, Grassroots Leviathan upends conventional wisdom about urban-rural divides in U.S. society and revives a remarkable political economic formation in which popular, democratic developmentalism successfully won out over reactionary, vested interests.—Boston ReviewTable of ContentsFront matterIntroductionIn Media ResPart I: Rise of the Agricultural Reform Movement1. The Limits of Patrician Agricultural Reform2. Agricultural Reform as a State-Building Social MovementPart II: The Making of Northern Economic Nationalism3. Economic Nationalism in the Greater Rural Northeast4. Henry C. Carey and the Republican Developmental SynthesisPart III: Toward a National Agricultural Policy Agenda5. Mapes's Superphosphates and the Crisis of Agricultural Expertise6. From "Private Enterprise" to "Governmental Action"Part IV: Agricultural Reform Vs. the Slaveocracy7. Movement into Lobby8. The Sectionalization of National Agricultural PolicyEpilogue

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