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The Omnivore's Dilemmaby Michael Pollan
Penguin Group US 2007; US$ 13.99A national bestseller that has changed the way readers view the ecology of eating, this revolutionary book by award winner Michael Pollan asks the seemingly simple question: What should we have for dinner? Tracing from source to table each of the food chains that sustain us- whether industrial or organic, alternative or processed-he develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet. more...
Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjectionsby Robert Appelbaum
University of Chicago Press 2008; US$ 18.00We didn’t always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine , the weight-loss diet, and much else besides. Aguecheek’s Beef, Belch’s Hiccup tells the story of how early modern Europeans put food into words and words into food, and created an experience all their own. Named after characters in Shakespeare’s Twelfth Night , this lively study draws on sources ranging from cookbooks to comic novels, and examines both the highest ideals of culinary culture and its most grotesque, ridiculous and pathetic expressions. Robert Appelbaum paints a vivid picture... more...
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Routledge 2000; US$ 145.00Focusing on the period from the Seven Years War to the First World War Clarence-Smith discusses how cocoa production helped transform some economies but ultimately failed to act as a dynamo for large scale development. more...
Harvesting the Dreamby Kate Heyhoe; Stanley Hock
John Wiley & Sons, Inc. 2004; US$ 24.95Harvesting the Dream is the rare story of a large and successful business that remains family owned and continues to operate on the basis of professional and personal integrity. You’ll follow the Trinchero family from their common origins in a New York flooded with immigrant families like themselves, to their uncommon rise to success, to the present business challenges they face in the new Napa Valley. Their story brings the American dream to life–and underscores the reality that hard work and the willingness to defy well-rooted conventions are still the building blocks of business success. more...
Wedding Cakes and Cultural Historyby Simon R. Charsley
Routledge 1992; US$ 31.95In this unique contribution to the anthropology of food, Simon Charsley traces the history of the wedding cake to the present day and shows how it provides a vivid illustration of the traditions and traditional values inherent in all foods. more...
Liquid Pleasuresby John Burnett
Routledge 1999; US$ 39.95Liquid Pleasures is an engrossing study of the social history of drinks in Britain from the late 17th century to the present. Connecting drinks and related substances to empire as well, the book also covers the drinks revolution of the 1990s. more...
Caviarby Inga Saffron
Broadway Books 2002; US$ 11.99In the tradition of Cod and Olives : a fascinating journey into the hidden history, culture, and commerce of caviar. Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and... more...
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