Cultural studies: food and society Books

Book SynopsisFrom Carolyn Turgeon, editor in chief of Enchanted Living and author of The Faerie Handbook and The Mermaid Handbook, comes this exquisitely illustrated and beautifully designed lifestyle compendium, a complete guide to the world of unicorns covering fashion and beauty;

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Book SynopsisAn irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and loveIs Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.

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Book SynopsisTrade Review"Once Upon a Time We Ate Animals cracks open the door to a kinder, more sustainable future." — New York Journal of Books

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

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Book SynopsisBy 2050, the world population is expected to reach nine billion. And the challenge of feeding this rapidly growing population is being made greater by climate change, which will increasingly wreak havoc on the way we produce our food. This title tells the stories of the people who are working against time to create a fresh and hopeful future.

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Book SynopsisFine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. It was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. The author examines what she identifies as the increasing informality in the design of contemporary American restaurants.Trade Review"If you have ever seen an open kitchen or enjoyed a tasting menu on a bar stool and wondered why, Smart Casual is certainly the book to read!" -Wylie Dufresne, chef of wd[UNK]50"

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Book SynopsisExploring the vibrant culinary culture of Jewish cooking in the MidwestTrade Review "Recipes live lives just like people, with some ending up forgotten while others are lovingly remembered for generations. . . . Luckily, some recipes and their authors get rescued from dusty anonymity by curious cooks, history-loving food writers and culinary anthropologists like Ellen F. Steinberg and Jack H. Prost."--Chicago Tribune"This is the first book to specifically address the history of Midwest Jewish cooking; it is a must-have for public and academic libraries in this area. Highly recommended."--Choice"A specialized resource for scholars of Judaica and food-devotees alike, the book presents classics such as gefilte and matzos alongside lesser-known dishes. It is a sometimes nostalgic look at preserving authenticity while embracing creativity."--Publishers Weekly"After delighting in the myriad tastes and traditions of Midwestern Jewry summoned up by this evocative book, readers will be much less likely reflexively to think New York when they encounter the delights of the delicatessen or savor a traditional Sabbath or other Jewish holiday dinner."--The Washington Times"The history is interesting and written with clarity. . . . Many readers will want to turn the pages in search of the recipes for matzo cake, cheese pie, brandy peaches and gefilte fish. It all looks easy enough to try at home!"--Shepherd Express"[Steinberg and Prost] have a charming way of incorporating recipes as a vital part of the larger story of immigration and acculturation."--Minnesota History"The authors have performed a great service in furnishing a taste of the richness and complexity of Jewish food and foodways in the Midwest, one that will give scholars many new avenues for fruitful research."--American Jewish History"A fascinating overview of historic Jewish foodways throughout the Midwest, with many examples of recipes brought to the Midwest by Jewish immigrants. I know of no other work on Jewish American food with this concentration and breadth."--Joan Nathan, author of Jewish Cooking in AmericaTable of ContentsAcknowledgments ix Introduction 1 1. The Early Jewish Presence in the Middle West 7 2. Midwest City Life: The Sephardim and the German-Jews 18 3. Eastern European Jews in the Cities 39 4. Jews in Small Towns, on the Farms, and In-Between 60 5. How to Cook ... 81 6. When to Cook ... 104 7... And When Not to Bother 130 8. Trends in the Heartland 151 Appendix 165 Notes 175 Bibliography 189 Index 197

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Book SynopsisExploring the vibrant culinary culture of Jewish cooking in the MidwestTrade Review "Recipes live lives just like people, with some ending up forgotten while others are lovingly remembered for generations. . . . Luckily, some recipes and their authors get rescued from dusty anonymity by curious cooks, history-loving food writers and culinary anthropologists like Ellen F. Steinberg and Jack H. Prost."--Chicago Tribune"This is the first book to specifically address the history of Midwest Jewish cooking; it is a must-have for public and academic libraries in this area. Highly recommended."--Choice"A specialized resource for scholars of Judaica and food-devotees alike, the book presents classics such as gefilte and matzos alongside lesser-known dishes. It is a sometimes nostalgic look at preserving authenticity while embracing creativity."--Publishers Weekly"After delighting in the myriad tastes and traditions of Midwestern Jewry summoned up by this evocative book, readers will be much less likely reflexively to think New York when they encounter the delights of the delicatessen or savor a traditional Sabbath or other Jewish holiday dinner."--The Washington Times"The history is interesting and written with clarity. . . . Many readers will want to turn the pages in search of the recipes for matzo cake, cheese pie, brandy peaches and gefilte fish. It all looks easy enough to try at home!"--Shepherd Express"[Steinberg and Prost] have a charming way of incorporating recipes as a vital part of the larger story of immigration and acculturation."--Minnesota History"The authors have performed a great service in furnishing a taste of the richness and complexity of Jewish food and foodways in the Midwest, one that will give scholars many new avenues for fruitful research."--American Jewish History"A fascinating overview of historic Jewish foodways throughout the Midwest, with many examples of recipes brought to the Midwest by Jewish immigrants. I know of no other work on Jewish American food with this concentration and breadth."--Joan Nathan, author of Jewish Cooking in America

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Book SynopsisThe story of how the emerging food justice movement is seeking to transform the American food system from seed to table.In today's food system, farm workers face difficult and hazardous conditions, low-income neighborhoods lack supermarkets but abound in fast-food restaurants and liquor stores, food products emphasize convenience rather than wholesomeness, and the international reach of American fast-food franchises has been a major contributor to an epidemic of “globesity.” To combat these inequities and excesses, a movement for food justice has emerged in recent years seeking to transform the food system from seed to table. In Food Justice, Robert Gottlieb and Anupama Joshi tell the story of this emerging movement.A food justice framework ensures that the benefits and risks of how food is grown and processed, transported, distributed, and consumed are shared equitably. Gottlieb and Joshi recount the history of food injustices and describe current e

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Book SynopsisA consumer's guide to the food system, from local to global: our part as citizens in the interconnected networks, institutions, and organizations that enable our food choices.Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In this volume in the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global.Parasecoli describes a system m

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Book SynopsisTrade Review"Based on extensive fieldwork, this book is part ethnography of a marginal Cambodian hill tribe of rice farmers, the Jarai, and part eco/cultural treatise about the mutual influences between people and their land and between history and memory." * Choice *"[N]ot your average academic book...a truly interdisciplinary contribution...Its strength lies precisely in this interdisciplinarity, allowing Padwe to draw out novel and thought-provoking insights in an engaging writing style (complemented with beautiful photos)." * South East Asia Research *"[T]he book analyzes forest biota and agricultural practices, enabling a new approach to conceptualizing landscapes that melds representation, materiality and ecology." * New Books in Southeast Asian Studies (NBN) *"By zooming in on vernacular geography and ecology in combination with history and anthropology, Padwe has crafted a compelling addition to this small library of vernacular highland histories in mainland Southeast Asia. A highly readable book that does not suffer from overtheorization, Disturbed Forests, Fragmented Memories will be of interest for historians and anthropologists of the region and, more importantly, for those interested in how a “more-than-human anthropology” and history might look like in practice." * Journal of Asian Studies *"Southeast Asia scholars in multiple fields will be drawn to the book for its impeccable attention to the ethnographic, oral, and archival record of the Vietnam-Cambodian borderlands." * Journal of Peasant Studies *"The stories that Padwe narrates are a pleasure to read and capture a sense of the world in which the highlanders of northeastern Cambodia live." * Journal of Vietnamese Studies *"Being of blurred genre, beyond traditional disciplinary boundaries of anthropology, human geography, Southeast Asia studies, or ethnohistory, this text may be of comparative interest for those anywhere engaged in bottom-up restoration—whether Native American revival of land stewardship through cultural burning, urban folk attempting to restore gift economies through permaculture garden systems, and others thinking deeply about ecological resilience and recuperation in the conjunctures of our post-pandemic world." * Conservation and Society *"This thought-provoking book...is excellent in its richness and detail." * Pacific Affairs *"[A] beautifully written and insightful ethnography that draws on Jonathan Padwe's long-term work in the Jarai village of Tang Kadon, in Cambodia's Ratanakiri province...Although Disturbed Forests, Fragmented Lives is a wonderful example of more-than-human anthropology, it will resonate with broader audiences who work on frontier dynamics, violence, memory and the co-production of nature–society in and beyond mainland Southeast Asia." * Journal of Southeast Asian Studies *

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Book SynopsisWhat we ate, how we ate, and how eating changed during America’s first real food revolution, 1900–1910.Trade Review"[A] kaleidoscopic mix of contemporary news stories, research, and gorgeous reproductions of menus from the era, festooned with illustrations of everything from bluebirds to rakish swimmers." -- Melanie Rehak "Concentrating on those [menus] from the fateful decade between 1900 and 1910, he and Stoffer, his co-author and wife, discover tales of class, gender and race, industrialization and progressivism, immigration and xenophobia-all the great themes of early-twentieth-century America and, of course, of today. The result is a portrait not only of a food and dining culture that would come, over the next hundred years, to dominate and shape the nation, but also of a nation that would come to dominate and shape the world." -- Brett Martin "Lesy and Stoffer have written a fascinating account of the American dining experience at the beginning of the 20th century."

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Book SynopsisWinner of the Stubbendieck Great Plains Distinguished Book Prize 2019 selection for the One Book One Nebraska and All Iowa state reading programs "Genoways gives the reader a kitchen-table view of the vagaries, complexities, and frustrations of modern farming…Insightful and empathetic." —Milwaukee Journal SentinelTrade Review"A real eye-opener. Genoways presents a very Steinbeckian story: Americans struggling heroically against forces outside their control." -- Erin Grace - Omaha World-Herald"A history book, an economics text, even a soap opera of sorts. If we eat, we should know." -- Minneapolis Star Tribune"Clear-eyed and unsentimental.… [Genoways] writes with authority.… [and] comes from a long line of Nebraskans himself." -- Arlo Crawford - The New York Times Book Review"This Blessed Earth is a sort of universal story of family farmers and all they’re up against in their efforts to take care of the land and make a living from it. It’s also a crash course in the history that brought us to this place of corporate power, shrinking resources, and a changing climate. But it plants seeds of hope as the next generation prepares to inherit the family land and all of the joys and challenges that come with it. This book is an invitation to all who care about family farmers—which after all is all of us, since we all eat!" -- Willie Nelson, founder and president of Farm Aid"Everyone who eats in America should read this lyrical and often heartbreaking book about life on a modern American farm. It will change the way you look at what is on your plate." -- Ruth Reichl, New York Times best-selling author of My Kitchen Year"In an impressive and compelling work of literary journalism, Ted Genoways dives deep into the heart of an American farm family, illuminating critical issues troubling our complex food production system. But he also describes in intimate detail the very human struggles of the work—between husband and wife, parent and child, father-in-law and son-in-law—in one family committed to growing our food and passing the work on to the next generation." -- Michael Ruhlman, author of Grocery: The Buying and Selling of Food In America"It’s not fair to claim that you are concerned about the country’s food system unless you truly understand the millions of unsung conventional family farmers who produce our corn, soybeans, and beef. Genoways portrays just such a family in a book that is factual, rich in history, and filled with characters you will come to know as friends. He writes with an investigative journalist’s mind and a poet’s soul." -- Barry Estabrook, author of Tomatoland and Pig Tales"Ted Genoways brings a lifetime of knowledge to the complex story of modern agriculture. His depth of understanding is evident on every page as he follows the Hammonds through a year on their Nebraska farm, examining the way they are not only at the behest of traditional challenges such as weather and time, but also subject to international trade agreements, worldwide competition, and the challenges of scale. In This Blessed Earth, Genoways masterfully illustrates the costs and demands of such a life, and beautifully renders the endurance and dignity of those who have chosen it." -- Jane Brox, author of Clearing Land"Farming, family, and food all come together in this beautifully written story of what it takes to work this blessed earth." -- Tom Colicchio, chef and cofounder of Food Policy Action"This Blessed Earth is both a concise exploration of the history of the American small farm and a vivid, nuanced portrait of one family’s fight to preserve their legacy and the life they love." -- Smithsonian

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Book SynopsisTrade Review"Reading [Consider the Fork] is like having a long dinner table discussion with a fascinating friend... Leisurely but lively...a pure joy to read." --Los Angeles Times "Delightful... [An] ebulliently written and unobtrusively learned survey." --Harper's Magazine "[A] sparkling...fascinating and entertaining book." --The Sunday Times (London) "One part science, one part history, and a generous dash of fun." --Good Housekeeping "Wilson's insouciant scholarship and companionable voice convince you she would be great fun to spend time with in the kitchen... [She is] a congenial kitchen oracle." --New York Times Book Review "Fluid yet engaging, just like a good conversation over a pan of sizzling vegetables." --New Republic "A delightfully informative history of cooking and eating." --ELLE Magazine "Wilson is a good tour guide... [A] dizzying, entertaining ride." --Wall Street Journal "A book to savour... You will never look at a kitchen knife in the same way again." --The Independent (London)

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Book SynopsisIn this series of deft and beautifully written essays, conservationist Stephen Spear and journalist Janice Riley chronicle a year of cultivating blueberries on Cape Cod''s Hokum Rock Farm. Spear''s family has owned the farm since 1973 and began cultivating blueberries exclusively in 1986, selling thousands of pints each season. The photographs and stories, a blend of nature writing, personal reflection, and practical knowledge, inspire thoughts on the reasons farming is important and the ways we find meaning in the natural world. Learn about the history of blueberry cultivation, the biodiverse flora and fauna on the farm, and facts about blueberries. Also try out the mouth-watering recipes such as lemon pound Bundt cake with blueberries, easy graham crust blueberry pie, and blueberry-cranberry cobbler. Fans of stories about the natural world, farming, or simply Cape Cod, will appreciate this celebration of blueberries and a life lived close to the earth.

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Book SynopsisTrade ReviewA splendid textbook... full of relevant information about the practical realities. Economic Journal Goes a long way to providing a balanced and complete treatment of the complex interrelationship between the technical and institutional aspects of agricultural development. It is destined to become widely used in college courses on the subject. Journal of Developing Areas Likely to become required reading for most students of agricultural development... This volume should prove of considerable value to university teachers and students alike... All aspects of agricultural development (mainly, but not exclusively, those of the Third World) are covered... with commendable conciseness. Journal of Agricultural Economics

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Book SynopsisThe story they unfold is a compelling one that sheds much light on the intricate detective work, the problems and rewards, of biological research in archeology.Trade ReviewExcellently written, arranged and signposted... The authors are to be congratulated on having included so much in so small a space. Classical Review [This] cannot have been an easy book to write, and it is hardly surprising that there is no other quite like it: the collection and organization of material, the drawing together of evidence disparate in content and origin, the reduction of complex data to brief and intelligible statements, must all have been daunting tasks and one can only admire the authors' courage in attempting them and their skill in producing something which is, in spite of it all, both interesting and useful. Journal of Roman Studies Very readable... This revised edition will be a useful addition to any Near Eastern bookshelf. -- Rachel S. Hallote Journal of Near Eastern Studies 2003Table of ContentsList of IllustrationsPreface to the 1998 edition1. Introduction2. The Vertebrates3. The Invertebrates4. Sugars5. Fungi6. Cereal Crops7. The Vegetables8. Fruit and Nuts9. Olives, Oils, Herbs and condiments10. Drinks11. Diet and DiseaseAfterwordBibliographyThe PlatesNotes on the PlatesAcknowledgmentsIndex

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Book SynopsisFor two and a half years, Katherine J. Black crisscrossed Kentucky, interviewing home vegetable gardeners from a rich variety of backgrounds. Row by Row: Talking with Kentucky Gardeners is the result, a powerful compilation of testimonies on the connections between land, people, culture, and home.TheTrade Review“This is a loving and necessary book about our future: a possible world of connections with the earth, with the spirit, with the food we eat, and among human beings. Black’s sensitive interviews, her narrators’ creative lives, and the eloquent photographs are one powerful message of hope.”“Kate Black’s tender portraits of Kentucky gardeners read like good visits with future friends. Although these compelling Kentuckians’ backgrounds and ancestries vary widely, they have in common their striking commitment to growing their own food. Why do they garden? Their answers make each story rich and satisfying.”“Diversity throughout the book highlights our collective connection to food, land and the human experience.… Each tale is just intimate enough for the reader to feel a connection to the gardener, but brief enough to anticipate the next.… Row by Row evolves into a gardening manual, without giving a single instruction. Within the stories are secrets and inspirations that readers can apply to their own gardens, even if they’re digging for the first time.” * LEO Weekly *“Black’s commitment to listening to the oral histories cuts through the romanticism of much garden writing and the polarizing language that can afflict our food conversations in the United States.”

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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

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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

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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 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

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Book SynopsisThe rhetoric of food is more than just words about food, and food is more than just edible matter. Cookery: Food Rhetorics and Social Production explores how food mediates both rhetorical influence and material life through the overlapping concepts of invention and production.Trade ReviewCookery contributes to the fields of rhetoric a sophisticated mapping of how our consummatory pleasures are enmeshed in symbolic significance, including those moments where what is legible as food, desire, and satiation exceeds extant frames of meaning and feeling." - Isaac West, author of Transforming Citizenships: Transgender Articulations of the LawTable of Contents Acknowledgments Introduction: Soiled Donovan Conley and Justin Eckstein 1. Brewing Influence: The Mixology of Morals Katie Dickman and Nathaniel A. Rivers 2. The Terroir and Topoi of the Lowcountry Anna Marjorie Young and Justin Eckstein 3. Food Pornography Casey R. Kelly 4. Rhetorically Strange Foods Jeff Rice 5. More than a Membrane Donovan Conley Afterword Greg Dickinson References Contributors Index

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Book SynopsisIn more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round.Trade Review“A homey, chatty text seamlessly incorporates more than 200 recipes in this book promoting using the freshest locally available ingredients that are in season and preserving them by freezing and canning for use when they aren’t in season.… An even-handed guide to preparing and devouring what’s in season.” * Booklist *“I can’t think of a better recommendation for a cookbook.” * Cleveland Magazine *“Riding the crest of ever-evolving food trends takes some real ingenuity. This carefully configured cookbook manages to chart the course in an unexpectedly old-fashioned way. For those not in the know, locavore is a newly minted word used to loosely describe one who purchases and eats foodstuffs grown, raised and produced exclusively within a 100-mile radius of home. It’s a pretty tall order, one within the expertise of food-savvy Suszko. In her hands, it’s just a palate-pleasing turnaround from making do with supermarket food from anywhere to preparing, eating and preserving unadulterated local fare, season by season, as our ancestors did.” * Kirkus Reviews *“Suszko’s words will inspire readers to realize the possibilities not only in their yards and markets, but in their kitchens…. Before you know it, the reader’s purchasing habits and kitchen creations will mirror the availability and abundance of the growing season.” * Ohioana Quarterly *“On the 40th anniversary of Chez Panisse, Alice Waters’ landmark restaurant in Berkeley, Calif., and epitome of the local foods movement, comes this thoughtfully organized and user-friendly new kitchen resource. I say ‘resource’ because it is much more than a cookbook. Along with many, many approachable recipes, there is a bounty of beautifully presented information.” * Ohio Today *“A delightfully inspiring primer for anyone who may be curious about the local foods movement.” * Ohio Magazine *“With the increasing access to local food, consumers need ideas for selecting, storing and cooking the fare…. To the rescue: Marilou K. Suszko, a cookbook author and cooking instructor considered a guru of eating locally.” * The Columbus Dispatch *“(Suszko) comforts us by reminding us that leading a locavore-inspired life is not a new fad, picked up at the store, but an old rhythm we know in our bones and have returned to, one by one, as we each decide to harvest, cook and preserve foods grown locally, season by season.” * Edible Columbus *“More than a cookbook, The Locavore’s Kitchen spotlights seasonal favorites, such as asparagus, melons or fall greens, as well as local flavors, like maple syrup, grassfed beef or milk.” * Hobby Farm Home *“This delightfully unusual cookbook is tailored especially for food-preparers who want to make delicious meals from their own garden produce and from farmers and market gardeners in their neighborhood. It includes excellent information on not just local fruits and vegetables but grains, animal products of all kinds, mushrooms, and wines. The recipes are imaginative and inspired. For example, for that he-man in your family who thinks he doesn’t like asparagus, how about beer-battered asparagus spears? Or when is the last time you enjoyed rustic pear tart in cornmeal pastry? Suszko also includes essential information on preserving local foods for winter.” * author of The Contrary Farmer *“Marilou Suszko’s celebration and demystification of sustainably grown agricultural products in The Locavore’s Kitchen is inspiring. The emphasis on simplicity, eating with purpose, and seasonal sensitivity should be applauded, and the book should be read and used by everyone. Remember, eat your veggies!” * Chef’s Garden of Huron, Ohio *

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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.

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Book SynopsisWritten by expert scientists, this collection of essays addresses the relationships between human population growth, the need to increase food supplies to feed the world population, and the chances for avoiding the extinction of a major proportion of the world's plant and animal species that collectively makes our survival on earth possible.Trade Review“When the concerns about feeding 10 billion people in 2050 are discussed, issues about population growth, food security, poverty alleviation, environmental sustainability, climate change, water pollution and depletion, threats to biodiversity, resource constraints, crop yield enhancement and pest control strategies come to mind. All these topics are discussed in fifteen chapters authored by respected authorities. This volume should serve as excellent reference for those researching issues of food and agriculture.” —Gurdev S. Khush, University of California, Davis, World Food Prize laureate, author of Cytogenetics of Aneuploids

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Book SynopsisFood and Crime looks at how theft, fraud, and organized crime dwell at every level of the food world.

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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

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