Social Science > Food Studies

   
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Tropical Fruits and Other Edible Plants of the World
An Illustrated Guide
Rolf Blancke
Illustrated with high-quality photographs taken on location in the plants' natural environment, this field guide describes more than three hundred species of tropical and subtropical species of fruits, tubers, and spices.



Varietals of Capitalism
A Political Economy of the Changing Wine Industry
Xabier Itcaina, Antoine Roger, Andy Smith
Varietals of Capitalism shows that politics is an omnipresent part of the economics of wine and of economic activity in general. Based on a four-year research project encompassing fieldwork in France, Spain, Italy, and Romania, Xabier Itçaina, Antoine Roger, and Andy Smith examine the causes and effects of a 2008l reform adopted by the EU.



From Farm to Canal Street
Chinatown's Alternative Food Network in the Global Marketplace
Valerie Imbruce
In From Farm to Canal Street, Valerie Imbruce tells the story of how Chinatown's food network operates amid—and against the grain of—the global trend to consolidate food production and distribution. Manhattan's Chinatown demonstrates how a local market can influence agricultural practices, food distribution, and consumer decisions.



Fat-Talk Nation
The Human Costs of America’s War on Fat
Susan Greenhalgh
Susan Greenhalgh tells the story of the "war on fat" and its psychological impact on young people, giving them an opportunity to speak about experiences that have long lain hidden in silence and shame.



Wines of Eastern North America
From Prohibition to the Present—A History and Desk Reference
Hudson Cattell
In this history of the grape and wine industry in eastern North America, Hudson Cattell draws on extensive archival research and his more than thirty-five years as a wine journalist.



Introductory Food Chemistry
John W. Brady
Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids.



Food Co-ops in America
Communities, Consumption, and Economic Democracy
Anne Meis Knupfer
This book examines the economic and democratic ideals of food cooperatives, showing what the histories of food co-ops tells us about our rights as consumers, how we can practice democracy and community, and how we might do business differently.



Behind the Kitchen Door
Saru Jayaraman
A groundbreaking exploration of the political, economic, and moral implications of dining out, focusing on the lives of restaurant workers in major cities across the United States.



Hidden Hunger
Gender and the Politics of Smarter Foods
Aya Hirata Kimura
Kimura explores the recent emphasis on micronutrients and smart foods within the international development community and, in particular, how the voices of women were silenced despite their expertise in food purchasing and preparation.



Buoyancy on the Bayou
Shrimpers Face the Rising Tide of Globalization
Jill Ann Harrison
Portrays the struggles that Louisiana shrimp fishers endure to remain afloat in an industry beset by globalization.



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