What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating …
How did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is …
In recent years, Peru has transformed from a war-torn country to a global high-end culinary destination. Connecting chefs, state agencies, global capital, and Indigenous producers, …
Becoming Salmon is the first ethnographic account of salmon aquaculture, the most recent turn in the human history of animal domestication. In this careful and nuanced study, …
This fascinating book - part ethnography, part memoir - traces Japan's vibrant cafe society over one hundred and thirty years. Merry White traces Japan's coffee craze from the turn …
How did the Nutrition Facts label come to appear on millions of everyday American household food products? As Xaq Frohlich reveals, this legal, scientific, and seemingly innocuous …
Divided Spirits tells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, …
Drawing on ethnography conducted in Israel since the late 1990s, Food and Power considers how power is produced, reproduced, negotiated, and subverted in the contemporary Israeli …
Less than a half century ago, China experienced a cataclysmic famine, which was particularly devastating in the countryside. As a result, older people in rural areas have …
