Cultural studies: food and society Books
The University Press of Kentucky Cook Together Eat Together
Book SynopsisTasty, budget-friendly dishes that home cooks and their kids can prepare with less stress.Table of ContentsIntroduction Shopping Breakfast Soup Salads Vegetables One-Pot Meals Slow Cooker Meals Snacks
£16.00
The University Press of Kentucky Making Bourbon
Book SynopsisUnique interdisciplinary study uncovering the complex history poured into every glass of bourbon.Table of ContentsIntroduction Heritage and Process Kentucky Distilling Kentucky's Distilling Environment Distilling Grain, Feeding Livestock Distillery Configurations Technology's Tools Complementary Industries Signatures of Risk Byproducts Connections Making it Work External Control and Landscape Temperance Troubles Making Whiskey at the Henry McKenna Distillery McKenna's Family Distillers Building James Stone's Elkhorn Distillery Marketing Whiskey, Managing Money, and Elkhorn Distillery's Demise Naming A Reconstructed Past Lives in the Present Making Bourbon, Making Landscape
£36.00
MW - Rutgers University Press Food Across Borders
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
£27.90
University of Arizona Press Cooperatives Grassroots Development and Social
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£44.25
The University of Alabama Press The Story of Alabama in Fourteen Foods
Book SynopsisExplores well-known Alabama food traditions to reveal salient histories of the state in a new way. Emily Blejwas pays homage to fourteen emblematic foods, dishes, and beverages, one per chapter, as a lens for exploring the diverse cultures and traditions of the state.Trade ReviewThrough the lens of food, The Story of Alabama in Fourteen Foods explores in vivid detail cultural groups across the state, revealing not only recipes for traditional dishes but also for survival and success during difficult times. Readers who already know Alabama history well will find this approach interesting and refreshing."" - Joyce H. Cauthen, author of Out of Whole Cloth: The Life of Bettye Kimbrell and With Fiddle and Well-Rosined Bow: A History of Old-Time Fiddling in Alabama""Offers a compelling, rich journey through the state's history and an unusual approach to our understanding of the past. It will make a wonderful contribution to culinary history and the history of Alabama." - Susan Tucker, author of City of Remembering: A History of Genealogy in New Orleans and editor of New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesTable of Contents List of Recipes Acknowledgments Introduction Chapter 1. Roasted Corn: The Creek Nation in Alabama Chapter 2. Gumbo: Africans and Creoles on the Gulf Coast Chapter 3. Chicken Stew: Frontier Life in the Tennessee Valley Chapter 4. Fried Green Tomatoes: Emblem of the Alabama Rural Table Chapter 5. Lane Cake: Alabama Women in the Progressive Era Chapter 6. Banana Pudding: The Banana Docks at the Port of Mobile Chapter 7. Fried Chicken: Decoration Day on Sand Mountain Chapter 8. Boiled Peanuts: George Washington Carver, the Wiregrass, and Macon County Farmers Chapter 9. Wild Turkey: Hunting and Wildlife Conservation in Alabama Chapter 10. Sweet Tea: Birmingham in the Great Depression and the Great War Chapter 11. Sweet Potato Pie: Civil Rights and Soul Food in Montgomery Chapter 12. Barbecue: Black History in the Black Belt Chapter 13. MoonPies: Mardi Gras in Mobile Chapter 14. Shrimp: Seafood in Bayou La Batre Notes Suggestions for Further Reading References Index
£32.25
University of Hawai'i Press Food Safety after Fukushima Scientific
Book SynopsisExamines the process by which notions about what is safe to eat were formulated after the nuclear meltdown in Fukushima. The book's central argument is that as citizens informed themselves about potential risks, they also became savvier in their assessment of the government's handling of the crisis.Trade Review[T]his book is a beautifully written and easy to read account of the challenges Japanese society has faced by the radioactive contamination of food in the first three years after the Fukushima nuclear disaster. Nicolas Sternsdorff-Cisterna provides manifold insights into the perspectives of concerned consumers and farmers in post-Fukushima Japan, and introduces their strategies for consuming and producing safe food on an everyday base. Scholars and students of Japan and food safety, as well as the general public will benefit from the many examples and rich descriptions of individuals’ practices in a post-disaster society. Sternsdorff-Cisterna’s book sensitively depicts and brilliantly analyzes the precariousness of life in Japan after the dangerous 2011 nuclear plant accident. His concept of scientific citizenship is a major contribution to formulating the social relations, political dynamics, and cultural categories of risk and safety that emerge following the mega-disasters that we humans bring upon ourselves. Food Safety after Fukushima reveals the fallout of Japan’s nuclear meltdown to have been not only radioactive but also deeply social. In Tokyo, fear of radiation’s indiscernible threat—and people’s skepticism of the state’s ability to issue reliable safety assurances—eroded longstanding trust relations between farmers and food shoppers and led women to re-write the rules of "good" mothering. With sensitivity and great insight, Nicolas Sternsdorff-Cisterna details how residents, armed with Geiger counters and newfound political purpose, generate and circulate knowledge about radiation—enacting "scientific citizenship"—to rebuild the social relations that constitute food safety.
£26.55
Picador USA Fish Sense Picador Shorts
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£12.75
Picador USA The Living Will Say Hello Picador Shorts
£12.75
Pen & Sword Books Ltd Food and Crime
Book SynopsisFood and Crime looks at how theft, fraud, and organized crime dwell at every level of the food world.
£23.78
Rowman & Littlefield Eating Dangerously
Book SynopsisAmericans are afraid of their food. And for good reason. In 2011, the deadliest food-borne illness outbreak in a century delivered killer listeria bacteria on innocuous cantaloupe never before suspected of carrying that pathogen. Nearly 50 million Americans will get food poisoning this year. Spoiled, doctored or infected food will send more than 100,000 people to the hospital. Three thousand will die. We expect, even assume, our government will protect our food, but how often do you think a major U.S. food farm get inspected by federal or state officials? Once a year? Every harvest? Twice a decade? Try never. Eating Dangerously sheds light on the growing problem and introduces readers to the very real, very immediate dangers inherent in our food system. This two-part guide to our food system''s problems and how consumers can help protect themselves is written by two seasoned journalists, who helped break the story of the 2011 listeria outbreak that killed 33 people. Michael Booth and JTrade ReviewIn 2011, award-winning journalists Booth and Brown reported on the major food poisoning outbreak (listeriosis) of the year in the US for the newspaper. Here they rework and expand the story and supplement it with more exciting data disseminated weekly by the government's Centers for Disease Control and Prevention (CDC). The first sentence in the publisher's blurb for the book, 'Americans are afraid of their food,' sets the tone. From there, the authors proceed to reveal the hidden terror of germ warfare that underlies the process of bringing food from dirt to table. . . .Summing Up: Recommended. . . .General readers. * CHOICE *Beginning with a chilling reminder about how contaminated cantaloupe killed consumers in 2011, journalists Booth and Brown of The Denver Post present an eye-opening, authoritative account of the everyday dangers in the U.S. food industry and provide short term consumers solutions safer eating. The authors list spinach, peanuts, and eggs as culprits in recent outbreaks of E Coli, Salmonella and Listeria and explore the causes and consequences affecting Americans. Fred Pritzker, a Minneapolis attorney who specializes in food illness cases, deplores the FDA’s “willful negligence” of food safety procedures and of criminal prosecution towards the people responsible. But the government can’t anticipate the food fads that create challenges for the 2,800 food-related FDA employees reviewing 350,000 food makers and facilities or the 1,800 FDA inspectors checking U.S. imports. With a lax penalty system and the startling statistic that “[n]early 50 million Americans will get food poisoning this year,” it pays to be an educated shopper. The authors’ thorough examination leads way to complimentary resources and tips for safer eating. * Publishers Weekly *More than a little Michael Moore–type scary is this eye-opening exposé of foods, grocery shopping, and government oversight in America. Two Denver Post journalists, who investigated the 2011 deadly listeria outbreak (32 killed by eating cantaloupes), use those same skills of inquiry in preparing an account that every U.S. consumer should read. At the beginning, the authors graphically describe many contemporary food crises, from the 1993 Jack in the Box hamburger issues to horse meat found in IKEA meatballs. Nailbiting aside, they take readers through the constraints faced by the FDA and USDA (in numbers alone, 2,800 FDA employees supervise 350,000 food makers); the methodology that the Centers for Disease control and Prevention and epidemiologists use to figure out illness causes; a perspective on food imports (more than 10 million shipments each year arrive at 320 U.S. ports); and penalties levied on the perpetrators. Most important, though, is the diagnostic and prevention section, keeping families safe (and, yes, sane). Through the authors’ eyes, readers will learn how to handle different foods, especially those most prone to bacteria; new, upcoming on-stream technologies that might help stem these outbreaks, from genetically engineered foods to nanotechnology; the five most common gastroenteritis symptoms; and what other manufacturers and agencies are doing to keep us safe. After all, concludes Mile High Organics CEO Michael Joseph, 'It’s really scary to worry your food is going to kill you.' * Booklist, Starred Review *More than a little Michael Moore–type scary is this eye-opening exposé of foods, grocery shopping, and government oversight in America, the most important part being the diagnostic and prevention section. * Booklist *This book gets to a 'sweet spot' about food safety that we often dance around. . . Eating Dangerously is a well-sourced book. . . because of all the knowledgeable sources used in putting together this excellent book. * Food Safety News *A hard-nosed look at the danger of dining. -- William D. Marler, Esq., Marler Clark LLP PS, The Food Safety Law FirmThe process should be easy: Food is produced, inspected, distributed, sold, eaten. When things go wrong, the culprit should be clear. Right? Not so fast. Booth and Brown shed light on a byzantine food-safety system fraught with imperfect oversight and buck-passing profiteers. But hope rises. Dedicated reformists, life-saving epidemiologists, and careful consumers (you) are working to make it better. Eating Dangerously offers tools for understanding, and avoiding, the perils of modern eating. -- Tucker Shaw, author of Everything I Ate and Gentlemen Start Your Ovens; Denver Post features editor and former Denver Post food criticJust when you thought it was safe to eat food again, Eating Dangerously comes along and returns you to reality: Our food system from farm to kitchen is filled with potential safety issues that sicken 48 million and kill 3,000 Americans annually. Health reporter Michael Booth and investigative reporter Jennifer Brown have pulled together the human tragedies and criminal behaviors behind these gross statistics and written a readable exposé on recent foodborne illness outbreaks in America. Just as valuable are the practical tips for buying, storing, and preparing food that, if followed, will reduce your chances of ending up a statistic in the next outbreak. -- Andrew F. Smith, culinary historianFood is a vital element of life that should be taken seriously. This book will serve as an exemplary wake-up call since it enlightens us about the industry where food comes from, and it explains what food really goes through to reach our dinner plates. In essence, the authors skillfully remind the reader that good nutrition should begin with self rather than with government. -- Naheed Ali, MD, PhD, author of The Obesity Reality: A Comprehensive Approach to a Growing ProblemAs a cardiologist and a chef I work with people around the world about what healthful eating is and how to accomplish it. But far too many people assume healthful ingredients are safe ingredients. Eating Dangerously quite literally brings this difference home. Authors Booth and Brown have compiled an impeccably researched collection of horror stories more troubling than any work of fiction. But they have also given us a guidebook of tips and techniques that allows us to retrieve the sanitary along with our sanity. This is an indispensable companion for anyone who appreciates that the quality of our food must not only be better; it must first be safe. -- Michael S. Fenster, M.D., author of The Grassroots Gourmet; co host of Cooking From the Heart with Forbes Riley and Dr. MikeThis is a must read for anyone who cares about their health and their wellness. Not just for themselves but for everyone. This powerful guide will serve to educate and inspire you to be both a catalyst and an activist for food, food safety, and for living your best and most healthy life. -- James Rouse, N.M.D., founder, Optimum Wellness MediaAmericans once assumed that the food on their grocery shelves was wholesome to eat. Sadly, that's no longer a safe assumption. Booth and Brown explain clearly the hidden dangers lurking in the foods we eat, and they offer sound advice about what you can do to protect yourself and your family. -- Karl Weber, author and editor, Food Inc.Two Denver Post investigative reporters scare the heck out of you by citing CDC statistics on food-borne illnesses and deaths in the United States, then carefully and expertly steer you back to (relative) safety with commonsense suggestions on how to reduce your risk of falling ill--or worse. There's even a section discussing GMO and organic foods and the 'intersection between food technology and food safety.' Reviewer Janet Crum called this one 'both alarming and empowering' and 'highly recommended'. * Library Journal *Table of ContentsPart One: Should We Be Afraid of Our Food? 1: Sick: It’s What’s for Dinner. Is Anybody Keeping Our Food Safe? 2: Too Many Cooks, Not Enough Test Tubes: Why a Broken Food-Safety System is Failing to Protect Us 3: Tracing to Safety: The Real-Life “CSI” of an Outbreak 4: The Whole World in Your Kitchen: That Hamburger Came from Five Nations 5: Dirty Dishes: What Happens to the Perpetrators? Part Two: How to Feed Your Family Safely and Sanely 6: Handle with Care – and Bleach – How to Avoid Illness, from the Shopping Cart to the Compost Heap 7: Killer Sprouts and Slimy Spinach: The Most Dangerous Foods May Surprise You 8: Dances with DNA, and Reconsidering Radiation: Will Mad Science Ruin Food or Save It? 9: So Now You're Sick: How to Tell the Difference Between a “Touch of Food Poisoning” and Deadly Illness 10: Eating Healthy and Eating Safe: No, They Aren’t the Same Thing
£12.99
Arcadia Publishing Camarillo Past and Present
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£20.39
Arcadia Publishing (SC) Hastings Floridas Potato Capital Images of
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£19.99
Arcadia Publishing Gristmills of Central Texas
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£21.24
History Press Nevada County Wine American Palate
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£18.69
Arcadia Publishing Hamilton County Food From Casual Grub to
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£18.69
Arcadia Publishing A Culinary History of Atlanta American Palate
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£18.69
History Press A Culinary History of the Chesapeake Bay
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£20.39
History Press Iowa Agriculture
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£20.39
History Press Virginia Distilled
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£20.39
History Press Virginia Honey
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£18.69
History Press Long Island Migrant Labor Camps Dust for Blood
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£21.24
History Press Finding Dairyland
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£18.69
Amazon Publishing Edible
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£13.46
PublicAffairs Edible Economics: A Hungry Economist Explains the
Book SynopsisEdible Economics brings the sort of creative fusion that spices up a great kitchen to the often too-disciplined subject of economics For decades, a single, free-market philosophy has dominated global economics. But this intellectual monoculture is bland and unhealthy. Bestselling author and economist Ha-Joon Chang makes challenging economic ideas delicious by plating them alongside stories about food from around the world, using the diverse histories behind familiar food items to explore economic theory. For Chang, chocolate is a lifelong addiction, but more exciting are the insights it offers into postindustrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism’s entangled relationship with freedom. Myth-busting, witty, and thought-provoking, Edible Economics serves up a feast of bold ideas about globalization, climate change, immigration, austerity, automation, and why carrots need not be orange. It shows that getting to grips with the economy is like learning a recipe: when we understand it, we can adapt and improve it—and better understand our world.
£25.20
North Atlantic Books,U.S. Cooking for the Common Good: The Birth of a
Book SynopsisOn Mount Desert Island, Maine, winter can mean six months of isolation and tough times, as year-round residents hunker down through the cold season. Larry Stettner and Bill Morrison vowed to change that. In November 2009, the Common Good Soup Kitchen opened its doors to the public, offering free soup as well as live music and a place for locals to gather, interact, and help each other. In its first winter of operation, the Common Good served over 10,000 bowls of soup to the community. Run entirely by donations, grants, and volunteer labor, the café also runs a distribution program to deliver soup to senior residences and others who cannot make it out to the café.In Cooking for the Common Good, Stettner and Morrison argue that we need to radically rethink the concept of the soup kitchen, emphasizing true community building along with incorporating healthy and locally sourced food. The book includes a lively third-person narrative telling the story of how the Common Good Soup Kitchen was created; the authors'' unique cooking philosophy; some of their most popular soup and salad recipes; and a full appendix with resources and a sample grant application for others interested in starting their own soup kitchen."Today access to whole foods, local organic foods, and sustainable fisheries is more important than ever for our well-being. But, because of economic inequities, good whole food is once again hard to get. Organic foods are largely available to the wealthiest and most privileged among us. Let us break down the bastions and make natural, whole food—including organically based soups—for everyone."—from chapter 2, "The Soup Manifesto"
£15.29
The Perseus Books Group The Locavores Dilemma
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£19.80
Smithsonian Books The Seven Culinary Wonders of the World: A
Book SynopsisA culinary history of the seven food staples that have shaped human history, including 63 original recipesThe Seven Culinary Wonders of the World is a global culinary history told through the stories of seven essential ingredients found in cuisines all over the world: honey, salt, chile, pork, rice, cacao, and tomato. Each of these foundational ingredients has played a long and valuable role in human foodways and culture, and each has its own fascinating history.This engagingly illustrated book traces the journeys of these foodstuffs as they were transported from their regions of origin to faraway cultures and countries, there to take up starring roles in new cuisines. The Seven Culinary Wonders of the World explores each food in depth, beautifully illustrated by specially commissioned artworks, and views them through a number of prisms--social, cultural, historical, and botanical--to offer readers fresh, informative insights into seemingly everyday foods that reveal themselves as wondrous. The rich and diverse cultural stories of these seven ingredients are also told, from the magical and aphrodisiac powers associated with cacao in Mesoamerican culture to the introduction of tomatoes to Europe by the Spanish conquistadors in the sixteenth century and the earliest cultivation of rice in China's Pearl Valley. Readers can take the seven ingredients into their own kitchens via 63 original recipes for dishes both traditional and innovative.
£23.76
Penguin Putnam Inc Cooked: A Natural History of Transformation
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£23.76
Atlantic Publishing Co Complete Guide to Poultry Breeds: Everything You Need to Know Explained Simply
£23.39
Chelsea Green Publishing Co Rebuilding the Foodshed: How to Create Local,
Book SynopsisDroves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to home—and they are crying out for agricultural reform. All this has made "local food" into everything from a movement buzzword to the newest darling of food trendsters. But now it's time to take the conversation to the next level. That's exactly what Philip Ackerman-Leist does in Rebuilding the Foodshed, in which he refocuses the local-food lens on the broad issue of rebuilding regional food systems that can replace the destructive aspects of industrial agriculture, meet food demands affordably and sustainably, and be resilient enough to endure potentially rough times ahead. Changing our foodscapes raises a host of questions. How far away is local? How do you decide the size and geography of a regional foodshed? How do you tackle tough issues that plague food systems large and small—issues like inefficient transportation, high energy demands, and rampant food waste? How do you grow what you need with minimum environmental impact? And how do you create a foodshed that's resilient enough if fuel grows scarce, weather gets more severe, and traditional supply chains are hampered? Showcasing some of the most promising, replicable models for growing, processing, and distributing sustainably grown food, this book points the reader toward the next stages of the food revolution. It also covers the full landscape of the burgeoning local-food movement, from rural to suburban to urban, and from backyard gardens to large-scale food enterprises.Trade ReviewPublishers Weekly- For a somewhat wonky book about food policy, Rebuilding the Foodshed is unusually humorous and open-minded. Vermont farmer and professor Ackerman-Leist ruminates his way through the conundrums and possibilities of local food, demonstrating how words and their definitions can shed light on and transform our understanding of the rapidly evolving, often confusing, emotion-fraught questions of what people eat, where the food comes from, who has access to what, and how the answers to these questions affect the lives of eaters and growers. Let’s call food production farming, he suggests. “Farming is about energy flows. ‘Food production’ is about a terminal point in the act of agriculture.” He finds solutions in the actions of pioneers of food production, distribution, and education, including D-Town Farm—a “step into transcendence” in a deteriorating Detroit suburb that recycles waste to grow vegetables and mushrooms, harvest honey, and help revitalize the devastated local economy. Ackerman-Leist also examines New North Florida Cooperative’s farm-to-school program. With insight, he demonstrates how communities can bridge and transcend the “false divides” he pinpoints in the local-food conversation: urban/rural, small-scale/large-scale, local/international, and all/nothing.ForeWord Reviews- From the Acknowledgements section on, Philip Ackerman-Leist’s newest book is highly enjoyable, sincere, and informative. An associate professor at Vermont’s Green Mountain College, Ackerman-Leist heads up the Farm and Food Project at the college and has years of experience in homesteading. So, when he asks questions about sustainable and local food, it is from a deeply personal perspective. Readers will appreciate the well-researched arguments and examples, as well as the academician behind them. Ackerman-Leist embarks on a personal challenge to define these buzzword categories of “local” and “sustainable.” He exhaustively tackles all of the logistics of creating a truly local food system as he engages and entertains readers. Key to Ackerman-Leist’s goals is engaging more members of the community in local food initiatives. Addressing the growing problem of food insecurity as it relates to underutilized or lack of local food systems, as well as taking on the food justice issue, must be priorities for concerned locavores. In searching for answers, he highlights several groundbreaking citizen/producer-owned programs as well as problematic status quo operations. Getting healthy food into the hands of all people requires that we pull the elitist label off of anyone who has an interest in healthy, local food. The author’s writing style entirely succeeds in making an academic line of questioning feel fun, relevant, and accessible to all who are interested. Ultimately, this is a great book that will catapult readers into a highly critical understanding of the many complex issues with food and localized agriculture in the United States, as well as offer possible solutions. Ackerman-Leist writes with lively panache, an unlikely but somehow well-suited style for talk of such serious problems. This book is highly recommended for anyone who hopes to be part of the evolution.Choice- "The third volume in the Community Resilience Guide series, this book explores themes similar to those in Michael Bryan's Food Security and Paul Roberts's The End of Food. Just as Michael Carolan recognizes in The Real Cost of Cheap Food, Ackerman-Leist (environmental studies, Green Mountain College) acknowledges the complex, confusing issues associated with local food, without detracting from its counterpoints. Much of Ackerman-Leist's argument focuses on how a locavore approach is articulated within a larger food production cycle. The book is divided into three sections. Part 1, 'Dilemmas,' presents several questions related to the meaning of local food. Sections titled 'Drivers for Rebuilding Local Food Systems' and 'New Directions' follow. 'Drivers' provides excellent discussions of energy and the environment and a fresh look at the implications of food security and food justice, addressing topics such as equitable access, agricultural workers, and different agricultural commodities. The concluding section examines sometimes neglected areas, including current agricultural education or the role of incubator farms, before expanding the concept of local food into community-based food. Ackerman-Leist's task is not simple, but his approach is stimulating and worthwhile. Summing Up: Recommended.""Now that it’s not just acceptable but fashionable to write about local food systems, lots of people do it. Few pay close attention, however, as Ackerman-Leist does in this volume, to the variously shaped components successful local systems will require and the multiple efforts around the country working to create them. A wise, informed, and thoroughly useful book."--Joan Gussow, author of Growing, Older and This Organic Life"By now we have all learned that local food is about much more than food miles. Philip Ackerman-Leist has eloquently helped us to understand just how comprehensive the concept is: how our food system must be redesigned if it is to be reliable and resilient, how that design must be guided by principles of ecology, justice, health, and humility, and how to put such theories into practice for farmers, chefs, consumers, and communities. A practical guide for anyone interested in imagining our food systems of the future."--Frederick Kirschenmann, author of Cultivating an Ecological Conscience: Essays from a Farmer/Philosopher"The future of food is local. But how do we transition from our current globalized, supermarket-centered food world to one that's human-scaled and ecosystem-friendly? This book shows how communities across America are reclaiming the ability to feed themselves. It's inspiring as well as informative. If you eat, you really should read it."--Richard Heinberg, author of The End of Growth and Peak Everything"Rebuilding the Foodshed introduces readers to local food systems in all their complexities. In moving from industrial to regional food systems, communities must consider an enormous range of factors, from geographic to socioeconomic. Difficult as doing this may be, this book makes it clear that the results are well worth the effort in their benefits to farmers and farm workers as well as eaters."--Marion Nestle, professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat "Phillip Ackerman-Leist has been in the trenches of food-systems change for well over a decade, from farm to school. Now he has elegantly laid out the principles of how to redesign foodsheds for greater food security, justice, and energy efficiency, while engaging communities in making tangible innovations on the ground. He is undoubtedly in the best place to address these issues, since Vermont communities have accomplished more food relocalization than those in any other state."--Gary Paul Nabhan, pioneer in the food relocalization movement, author of Coming Home to Eat and Renewing America's Food Traditions Table of Contents1. Location, location, values 2. The geography of local 3. How far should local go? 4. Energy 5. Environment 6. Food security 7. Food justice 8. Biodiversity 9. Market value 10. Marketplace values 11. Bringing it all back home 12. Collaborative possibilities 13. Farmland security 14. Bridging the divides
£18.04
Chelsea Green Publishing Co A Precautionary Tale: How One Small Town Banned
Book SynopsisMals, Italy, has long been known as the breadbasket of the Tyrol. But recently the tiny town became known for something else entirely. A Precautionary Tale tells us why, introducing readers to an unlikely group of activists and a forward-thinking mayor who came together to ban pesticides in Mals by a referendum vote—making it the first place on Earth to accomplish such a feat, and a model for other towns and regions to follow. For hundreds of years, the people of Mals had cherished their traditional foodways and kept their local agriculture organic. Their town had become a mecca for tourists drawn by the alpine landscape, the rural and historic character of the villages, and the fine breads, wines, cheeses, herbs, vegetables, and the other traditional foods they produced. Yet Mals is located high up in the eastern Alps, and the valley below was being steadily overtaken by big apple producers, heavily dependent on pesticides. As Big Apple crept further and further up the region’s mountainsides, their toxic spray drifted with the valley’s ever-present winds and began to fall on the farms and fields of Mals—threatening their organic certifications, as well as their health and that of their livestock. The advancing threats gradually motivated a diverse cast of characters to take action—each in their own unique way, and then in concert in an iconic display of direct democracy in action. As Ackerman-Leist recounts their uprising, we meet an organic dairy farmer who decides to speak up when his hay is poisoned by drift; a pediatrician who engaged other medical professionals to protect the soil, water, and air that the health of her patients depends upon; a hairdresser whose salon conversations mobilized the town’s women in an extraordinarily conceived campaign; and others who together orchestrated one of the rare revolutionary successes of our time and inspired a movement now snaking its way through Europe and the United States. A foreword by Vandana Shiva calls upon others to follow in Mals’s footsteps.Trade ReviewBooklist— "Northern Italy’s South Tyrol province is at a cultural crossroads where the Swiss, Austrians, and Italians have all claimed the region’s fertile slopes. The latest struggle for the area is agricultural, pitting organic farmers against Big Apple, the opposition’s nickname for a cooperative of fruit growers who spray pesticides on their high-tech orchards up to 20 times per year. Due to frequent winds, Big Apple’s pesticides drift into the adjacent organic fields, harming the income and reputation of farmers who pledged to be chemical-free. Thanks to its remoteness, Mals, a municipality in South Tyrol, has been out of Big Apple’s reach, but the construction of industrial orchards is approaching. This is the story of Mals and its successful, preemptive campaign to ban pesticides within the township borders. With profiles of organic farmers, descriptions of traditional foods, and accounts of creative local politics, the book will appeal to readers who enjoy reading encouraging stories of grassroots environmental action. A short 'activist’s primer' is included." Publishers Weekly— "In this down-to-earth volume on the effects of pesticides, Ackerman-Leist (Rebuilding the Foodshed), a farmer and professor at Green Mountain College, chronicles the agricultural battles waged in Mals, a town in the Italian Alps filling fast with apple orchards. Residents had grown accustomed to the 'gradual march of the orchards up the slopes' but were dismayed by the 'enveloping mists blasted from the spray machines mounted on the back of the advancing tractors.' Ackerman-Leist profiles some of the crucial actors in Mals’s fight against 'Big Apple,' during which the residents of Mals passed a referendum vote to ban pesticides. He introduces Günther Wallnöfer, an organic dairy farmer whose family business sat adjacent to a new orchard; residue from the orchard’s chemical sprays had found its way to Wallnöfer’s livestock. Ackerman-Leist also talks with Peter Gasser, a veterinarian who interacted daily with farmers and livestock. As a result of this work Gasser had a thorough knowledge of the community’s issues, which he would later use to help lead the fight against pesticides in the town. Ackerman-Leist argues that Mals’s story has particular relevance for American farmers who face similar circumstances, and he concludes his discussion with useful suggestions for farming communities on topics such as information gathering and political engagement.”Foreword Reviews- "Focusing on a region of the Alps where farming has been a mainstay for millennia, this book examines a successful grassroots movement to ban pesticides…. A Precautionary Tale is an optimistic read with an enthusiastic and celebratory tone. Activists will find it inspiring, and community leaders in a position to take the example of Mals may see in it a blueprint for peaceful, calm, and productive civil discussion around the environment."“An inspiring tale of citizen science and community action.”—Raj Patel, author of Stuffed and Starved: The Hidden Battle for the World Food System“Ackerman-Leist tells the story of how a small town took on the powerful forces of chemical agriculture and not only won, but created a template that anyone seeking a poison-free environment anywhere in the world can follow.”—Barry Estabrook, author of Tomatoland and Pig Tales“Climate change, xenophobia, war, hunger, madmen and autocrats running the world. It’s easy to feel paralyzed when faced with the enormity of our modern dilemma. Philip Ackerman-Leist’s A Precautionary Tale gives us hope, and provides us with a real-life tale of regular folk who stood up to the Goliath that was about to swallow their community, and succeeded. This book is living proof that even against overwhelming odds we have enormous power in and around the places where we live.”—Michael Ableman, farmer and; author of Street Farm: Growing Food, Jobs, and Hope on the Urban Frontier“A Precautionary Tale is the hopeful message we all need! Philip Ackerman-Leist shows us that we still have the power, as citizens, to gather and change the reality of our daily lives. The people from Mals could be you and me. They have proven that working for empowerment is not in vain. Indeed, they have managed to defeat giant corporations. And they remind us that we can’t let despair or sadness paralyze us, that we can trust the strength of community, and that we must do our part and act.”—Perrine and Charles Hervé-Gruyer, authors of Miraculous Abundance“Many, many thanks to Philip Ackerman-Leist for telling us the wonderful story of Mals, the town in Italy that decided to ban the use of pesticides! This story is extremely inspiring for us all. It shows that there is a way out of the actual dependency of our agriculture on pesticides, and that a group of informed and active citizens, together with brave local politicians, can change the world for the better. May this excellent book inspire communities all around the world—and our politicians, too!”—François Veillerette, chair, Pesticide Action Network Europe
£15.19
Chelsea Green Publishing Co Ending the War on Artisan Cheese: The Inside
Book SynopsisA prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that includes some of Europe’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can’t comply with EU health ordinances. Centuries-old cheese styles like Fourme d’Ambert and Cantal are nearing extinction, leading Prince Charles to decry the “bacteriological correctness” of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.Trade Review“Catherine Donnelly serves up a compelling case for food regulation based on scientific evidence, not special interests, reminding us in the process of our duty to cherish and support small-scale, independent producers endangered by the encroachment of multinationals.”—Bronwen Percival, coauthor of Reinventing the Wheel“Friends of raw milk cheese could not have a more knowledgeable, rational, and persuasive expert on their side than Catherine Donnelly. Detail by appalling detail, Dr. Donnelly lays bare the thin scientific support for many FDA regulations on food safety. Her exposé may enrage you, but that’s the point. Informed and indignant consumers willing to fight for traditional foodways can win this war.”—Janet Fletcher, publisher, Planet Cheese blog“This bold and compelling book reveals the shocking truth behind why powerful industrial dairy producers are on a mission to impose a ban on all raw milk cheese, and how US regulators are blatantly misrepresenting credible scientific studies to intimidate and threaten the country’s growing number of artisan cheesemakers. Make no mistake, the stakes are high. Unless the confrontation ends soon, artisan cheese with an authentic taste of place will disappear.”—Will Studd, host and executive producer, Cheese Slices“One size does not fit all when it comes to food safety regulation. In this comprehensive, critical review of FDA policy and practice over the last three decades in regulating commercial cheesemaking, microbiologist Catherine Donnelly reveals how the twentieth-century industrial ethos that guides regulatory rule-making is dangerously out of step not only with the growing interest in producing and consuming artisanal foods, but also with the latest scientific evidence.”—Heather Paxson, author of The Life of Cheese“Dr. Donnelly’s compelling scientific and historical arguments against arbitrary regulation and government overreach are must-reads for anyone who values raw milk artisan cheeses, one of our most delicious and safest traditional foods. Those seeking proof need go no further.”—David Gibbons, coauthor of Mastering Cheese; cheese columnist, Wine Spectator“In a moment where alternative facts, the war on science, fake news, and the corporate consolidation of our food system are redefining our futures, this superbly written book is timely and necessary. Catherine Donnelly uses the experiences of cheesemakers, farmers, and scientists to explore the tension that exists among corporate behemoths, regulators, and cheesemakers working to build economic vitality and maintain traditions in rural communities. As a scientist, Dr. Donnelly exposes the political objectives that have dominated policy and enforcement at the FDA, expertly proposes alternative regulatory solutions, and defends the remarkable safety record cheese has enjoyed over millennia. Bravo!”—Mateo Kehler, cheesemaker, Jasper Hill Farm“Dr. Donnelly has written a thorough and articulate book, one that explores how rules written far from the farm, by people with little to no farm experience, weaken food safety, and how current FDA policy does not jibe with current scientific understanding of microbiology. She argues that the government should not favor industrial producers over small farms, and better policy is not only possible, but already exists. She also explains how we can use our wallets and our pens to advocate for the return of common sense and science to food policy.”—Dan Strongin, former president, American Cheese Society; columnist, Cheese Reporter “You’ll find no better guide to the byzantine world of food safety regulation than the eminent Professor Donnelly, whose lucid prose illuminates the complex scientific and regulatory issues at the heart of this riveting story. At a time of sharp ideological division over the role of government, she explains that more regulation is not always better, but all regulation is not necessarily bureaucratic overreach. Going further she offers a common sense call for competence and science-based decisions. Donnelly is eloquent in reminding us that the world’s food traditions are cultural treasures and unsparing in her condemnation of the shocking and even duplicitous behavior of the FDA.”—Frederic C. Rich, lawyer; environmentalist; author of Getting to Green“Dr. Donnelly does the hard work of piecing together a definitive account of how our government has threatened artisanal cheese producers at home and abroad. I had previously read the published science and couldn’t understand why the FDA would use it against US producers. This book aims to clarify their intentions. Consumers and elected officials now have a responsibility to take action to stop this overreach.”—Carlos Yescas, director, Oldways Cheese Coalition“This amazing book is an insightful look into the story of American entrepreneurs who are under attack from faceless bureaucrats who are determined to homogenize a unique and centuries-old American treasure. The book sets out a cautionary tale for any person interested in the American dream—what is happening to the artisan cheese industry can easily happen to any other industry. This is a must-read for sophisticated people who care about the battle between regulation and prosperity.”—Gregory S. McNeal, JD, PhD, professor, Pepperdine University School of Law; contributor, Forbes“For over two decades, Dr. Catherine Donnelly has worked tirelessly to support and defend artisanal cheesemakers in the daunting arena of food safety assurance and regulation. Ending the War on Artisan Cheese presents a panoramic view of the scientific, regulatory, political, commercial, and legal landscape that now threatens the survival of traditional artisan cheese. Donnelly’s epic account is a clarion call to work together toward a win-win regulatory model that supports large and small producers alike, those who employ cutting-edge technology and those who carry on centuries-old tradition. Let’s move forward together!”—Paul Kindstedt, author of Cheese and Culture
£18.99
University of Iowa Press Food Waste, Food Insecurity, and the
Book SynopsisFood banks—warehouses that collect and systematize surplus food—have expanded into one of the largest mechanisms to redistribute food waste. From their origins in North America in the 1960s, food banks provide food to communities in approximately one hundred countries on six continents. This book analyzes the development of food banks across the world and the limits of food charity as a means to reduce food insecurity and food waste. Based on fifteen years of in-depth fieldwork on four continents, Daniel Warshawsky illustrates how and why food banks proliferate across the globe even though their impacts may be limited. He suggests that we need to reformulate the role of food banks. The mission of food banks needs to be more realistic, as food surpluses cannot reduce food insecurity on a significant scale. Food banks need to regain their institutional independence from the state and corporations, and incorporate the knowledge and experiences of the food insecure in the daily operations of the food system. These collective changes can contribute to a future where food banks play a smaller but more targeted role in food systems.
£33.20
Arcadia Publishing (SC) A History of Connecticut Food A Proud Tradition
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£21.24
Melville House Publishing Stuffed and Starved: The Hidden Battle for the
Book SynopsisRevised and Expanded EditionFor anyone attempting to make sense of the world food crisis, or understand the links between U.S. farm policy and the ability of the world's poor to feed themselves, Stuffed and Starved is indispensable. —Michael Pollan, author of The Omnivore's DilemmaIt’s a perverse fact of modern life: There are more starving people in the world than ever before, while there are also more people who are overweight. To find out how we got to this point and what we can do about it, Raj Patel launched a comprehensive investigation into the global food network. It took him from the colossal supermarkets of California to India’s wrecked paddy-fields and Africa’s bankrupt coffee farms, while along the way he ate genetically engineered soy beans and dodged flying objects in the protestor-packed streets of South Korea. What he found was shocking, from the false choices given us by supermarkets to a global epidemic of farmer suicides, and real reasons for famine in Asia and Africa. Yet he also found great cause for hope—in international resistance movements working to create a more democratic, sustainable and joyful food system. Going beyond ethical consumerism, Patel explains the steps, from seed to store to plate, to regain control of the global food economy, stop the exploitation of both farmers and consumers, and rebalance global sustenance.
£18.69
The Experiment LLC Growing Tomorrow: A Farm-To-Table Journey in
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£19.99
North Atlantic Books,U.S. Water Wars: Privatization, Pollution, and Profit
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£15.15
Arcadia Publishing Iconic San Francisco Dishes Drinks Desserts
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£20.39
Nimbus Publishing Limited Cod Collapse: The Rise and Fall of Newfoundland's
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£20.66
Reaktion Books Fast Food The Good the Bad and the Hungry Food
Book SynopsisAn account of the controversies surrounding the fast-food industry, which has become the most significant culinary trend of our time.
£14.96
Bloomsbury Publishing PLC Gin: A Short History
Book SynopsisGin is a drink deeply rooted in British culture. From ‘Dutch Courage’ to ‘Gin Soaked’, our language is full of expressions which reflect our gin drinking heritage. In the early eighteenth century, Britain was gripped by the Gin Craze, when the drink was dubbed ‘mothers ruin’, before becoming more respectable as advances in distilling led to a drink of higher quality and improved flavour. This led to the construction of lavish 'gin palaces' in the Victorian and Edwardian era. In recent years a twenty-first century renaissance in gin drinking and craft gin production has led to the drink once again rising high in the national consciousness. Uncovering the mysteries of gin manufacture and production, as well as its fascinating history, this book is a complete guide to Britain’s tipple of choice.Trade ReviewThis book is crammed full of fascinating information about gin... and reveals your favourite spirit to be a drink with more of a colourful and exciting past than you could ever imagine. * The Scottish Gin Society *A great introduction to gin and its past. [...] Moses Jenkins reaches out to the reader [...] with a clarity that makes the book approachable and interesting in equal measure. * Gin Magazine *Table of ContentsIntroduction Gin Production Early History of Gin Mother’s Ruin: The Eighteenth Century Rising Quality: The Nineteenth Century Rise, Fall and Rise Again: Gin in Modern Times Further Reading Places to Visit Index
£12.44
John Blake Publishing Ltd Dinner at Buckingham Palace - Secrets & recipes
Book SynopsisHave you ever wondered what Queen Victoria ate for breakfast? Or pondered over George V's preferences for pudding? Straight from the kitchens of Buckingham Palace, this fascinating collection offers an extraordinary insight into royal gastronomy, featuring exclusive photographs, recipes, anecdotes and menus that span three generations of royal dining.This compilation offers a unique glimpse into the intimate affair of afternoon tea in the Royal Household, as well as the more formal proceedings of a state supper, alongside a brief insight into the history of royal cooking. Featuring a selection of menus used at actual royal events, alongside a series of exclusive private photographs of the royal family, this new insight into the world of royal dining will give you the inspiration you need to transform your own dinner parties and afternoon luncheons, enabling you to create exquisite dishes and decadent desserts that are truly fit for a king and queen.
£16.40
The Liffey Press Food Through the Ages: A Popular History
Book SynopsisWritten for food aficionados everywhere, this book provides an entertaining look at the history and development of the key foods we eat every day. Mike Gibney, Professor Emeritus of Food and Health at University College Dublin, traces the story of food from early hunter gatherers through settled agriculture to the migration across Europe, and examines the influence early trading, imperial conquests and medieval exploration had on the food chain. Along the way Food through the Ages uncovers some fascinating nuggets: - Indian rice is fluffy to eat with the hand, while Chinese rice is sticky to eat with chopsticks. - In the Middle Ages it became fashionable to stuff boned smaller birds into bigger birds into even bigger birds and so on. This process, known as engastration, is still popular today in Cajun cuisine with Turducken, a hen in a duck in a turkey. - A passion for tea led two great powers, China and England, to engage in warfare - The popularity of the potato accounted for about 25% of the population growth in Europe from 1700 to 1900 - The Arabs brought pasta to Italy but the popular shaped pastas were most often produced in religious orders by nuns - The Jesuits and Dominicans argued bitterly over the perceived magical yet sinful attributes of Aztec chocolate. Professor Gibney explains the origins of commonplace foods, including bread, meat, fish, fruits, vegetables, pasta, rice, sugar, tea, chocolate and of course Ireland’s beloved potato. He defines a well-stocked larder and shows how the kitchen has changed over thousands of years, getting cleaner, less smelly, more reliable, less dangerous and more accessible to all.
£17.95
Prospect Books Celebration: Proceedings of the Oxford Symposium
Book SynopsisThe occasions of celebration considered run from wedding breakfasts, birthday parties, Easter, harvest festival, and Passover, while the sorts of celebration include banquets, drinking bouts, the Icelandic thorrablot, and election day feasts. Authors include from America, Jonathan Brumberg-Kraus, Anthony Buccini, Sharon Hudgins, Charles Perry; from Turkey, Aylin Tan and Priscilla Mary Isin; from England, Robert Appelbaum, Andrew Dalby, Christopher Grocock, Gillian Riley, David C. Sutton, and from Israel, Susan Weingarten.
£27.00
Chelsea Green Publishing UK The Seed Detective: Uncovering the Secret
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£18.70
Chelsea Green Publishing UK The Lost Flock [Us Edition]: Rare Wool, Wild
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£18.70
£22.49
University of Nevada Press Farm to Form: Modernist Literature and Ecologies
Book SynopsisIn this groundbreaking book, Jessica Martell investigates the relationship between industrial food and the emergence of literary modernisms in Britain and Ireland. By the early twentieth century, the industrialization of the British Empire's food system had rendered many traditional farming operations, and attendant agrarian ways of life, obsolete. Weaving insights from modernist studies, food studies, and ecocriticism, Farm to Form contends that industrial food made nature "modernist," a term used as literary scholars understand it stylistically disorienting, unfamiliar, and artificial but also exhilarating, excessive, and above all, new. Martell draws in part upon archives in the United Kingdom but also presents imperial foodways as an extended rehearsal for the current era of industrial food supremacy. She analyzes how pastoral mode, anachronism, fragmentation, and polyvocal narration reflect the power of the literary arts to reckon with, and to resist, the new "modernist ecologies" of the twentieth century.Deeply informed by Martell's extensive knowledge of modern British, Irish, American, and World Literatures, this progressive work positions modernism as central to the study of narratives of resistance against social and environmental degradation. Analyzed works include those of Thomas Hardy, E. M. Forster, Virginia Woolf, Joseph Conrad, George Russell, and James Joyce.In light of climate change, fossil fuel supremacy, nutritional dearth, and other pressing food issues, modernist texts bring to life an era of crisis and anxiety similar to our own. In doing so, Martell summons the past as a way to employ the modernist term of "defamiliarizing" the present so that entrenched perceptions can be challenged. Our current food regime is both new and constantly evolving with the first industrial food trades. Studying earlier cultural responses to them invites us to return to persistent problems with new insights and renewed passion.Trade ReviewFarm to Form is a well-written, solid piece of scholarship. The selection of writers and texts alone will make this book a must-read, and no one, to my knowledge, has explored to this extent how the rapid transformation of food production, distribution, and marketing touched the choices that writers made in shaping their work." — Bill Conlogue, professor of English, Marywood University and author of Working the GardenTable of Contents Introduction: Modernist Ecologies and the Food Politics of Empire Part I 1. Industrial Dairying, the Pastoral, and Thomas Hardy's Tess of the d'Urbervilles 2. Food Chains and Refrigerated Time in E.M. Forster's Howards End 3. Wartime Rationing and Virginia Woolf's Aesthetic Ecologies Part II 4. Joseph Conrad and the Metabolism of Empire 5. Famine, Food Sovereignty, and the Irish Literary Revival Coda "From a Morning World" Acknowledgments
£44.25
